Around Diwali, when winter was traditionally declared, chefs put out new menus in the city. Here, city chefs in hotels tell us what they keep in mind while building them. This also means that hotels must keep in mind what’s happening internationally. Because hotels have the advantage of global procurement networks and supply chains, there will also be ingredients harvested abroad at this time — white truffles, for instance. Grills and smoked foods“These give you the feeling of being out in the open, around a bonfire,” says Sundararaj.

Source: The Hindu November 05, 2019 08:37 UTC