The concept of brunch at luxury hotels has evolved in the past decade. From being just an ordinary meal, it is now a more elaborate and social exchange of experiences; even a way of life for many. It has perhaps become the perfect way to start your lazy Sunday. EIie Houbeich, executive assistant manager, food and beverage at The St. Regis Mumbai says, “Unlike the old way of chatting over a few mimosas, brunch is now a lifestyle; a cool new trend, bolstered by the foodie generation and cosmopolitan young professionals. It is only recently that it has become less about hash browns and more about the hashtags.”
Today’s brunch includes speciality cuisines, regional or micro-regional cuisines. An element of beverages and entertainment is also being factored in. Adding to this, it is now more interactive with the likes of live cooking theatres and kids’ sections.
Eco-friendly brunches
Conscious dining and health are in vogue and this has extended to the brunch culture too. Vikram Ganpule, executive chef of Andaz Delhi explains that guests nowadays are well-travelled and informed. So, when it comes to food, their approach is no longer restricted to their preferences, rather they take active interest in finding out the ingredients of the dishes served and the impact it has on their health. A glimpse of this can be found at their restaurants such as Annamaya and The Hong Kong Club.
Likewise, Simon Rastrick, executive assistant manager, food and beverage, The Oberoi, New Delhi has also noticed an increased demand for healthier substitutes and gluten free options at 360° restaurant.
Similarly, at Shangri-La Hotel, Bengaluru, there is a lot of demand for sustainable offerings like bio-dynamic wine, vegan fare, mono-chromatic dishes and sustainably-sourced seafood. Superfood stations featuring nutritious delicacies like moringa smoothies, green shakshuka, wheatgrass yoghurts and ragi (finger millet) pancakes have been introduced. Gagandeep Singh Sawhney, their executive chef says, “Luxury is now about reducing ecological footprint and the same has made a pathway to healthy and eco-friendly brunches.”
Another hotel in the garden city, Four Seasons Hotel Bengaluru at Embassy ONE’s culinary team is a big fan of domestic produce. Hardik Shah, director of food and beverage says, “Our team works closely with some local producers like First Agro, Ivory Root, and Green Farmers. They supply a vast majority of our vegetables and herbs, which are cultivated in local farms around the city.”
The Ritz-Carlton, Bangalore has named its brunch S.L.O.W — Sustainable Local Organic Wholesome, wherein most of the food is individually portioned and the concept is ‘pan to plate’.
Even while designing the brunch menu, hotels keep a close watch on what’s trending in the world of F&B, health and wellness. Anshuman Bali, executive chef, JW Marriott Mumbai Sahar says, “It is imperative in today’s fast paced world to keep oneself abreast with the latest food fashion, diet fads and discovered super foods. Currently, we have superfoods like quinoa, avocado, chia seeds and keto diet-based offerings trending at JW Café.”
Looking at this, some hotels prefer keeping at least one diet-specific counter at their restaurants. A case in a point is the Sunday brunch at Conrad Pune’s Coriander Kitchen. Rahul Bhagat, director, food and beverage says, “The brunch scene in India has become comparatively more local. Previously, it was mainly a showcase of expensive and imported products such as cheese, oils and cold cuts. Today, with organic diet on trend, we keep one of the stations to cater to that kind of clientele.”
Upgrading the drinks menu
As per Roshni Bajaj Sanghvi, a Mumbai-based food expert, “We now have a greater variety of alcohol in India, as more brands have become available here, and more homegrown brands are being created. Cocktails have received a huge upgrade – we’re treating them with as much care as the food.”
Agrees Mark Manuel, food and beverage manager of The Leela Palace Bengaluru who says that Citrus restaurant is very popular for champagne Sunday brunch where they offer two packages — with Moët & Chandon or with G.H. Mumm champagne. Chefs play with food and live interactive stations are offered with experimental cocktails. While Shangri-La Hotel, Bengaluru offers champagnes, single malts, craft beers and wines served with quick bites like the bruschetta platter,
Shangri-La’s – Eros Hotel, New Delhi’s Tamra restaurant serves an array of alcohol beverages ranging from Veuve Clicquot Ponsardin, Moët & Chandon champagne along with a choice of signature cocktails at their Sunday brunch. Other restaurants Sorrento and Shang Palace offer special pitcher deals on beers, cocktails and mocktails. The pitcher selection includes the likes of virgin mojitos, Shang garden punches and Bacardi mojitos that pair well with the food on the table.
The St. Regis Mumbai’s Seven Kitchens’ brunch guests are either teetotallers or prefer an unlimited alcohol package, which includes a premium choice of liquor and champagne. Cocktails are inspired by speciality menus and cuisines at the stations. Houbeich says, “Trending ingredients like elderflower, yuzu, kumquat orange and blue pea are used in our cocktail recipes. Apart from these, mimosas, bellinis and sangrias are the most preferred during brunch. Additionally, we offer premium spirits with free flowing champagne.”
Guests at the hotels are also encouraged by the team to try out new beverages that best complement their meal. For instance, at Andaz Delhi’s Annamaya, artisanal cocktail and wines are popular amongst diners. It has also introduced the Annamaya beverage trolley where the bartender prepares your cocktail at your table, making it a very interactive experience.
Bali states that JW Marriott Mumbai Sahar’s guests prefer clear spirits and bubblies. He says, “We pair gin with different tonics that are garnished with our homegrown herbs like thyme, basil, kaffir, lemongrass and micro herbs. While the drinks keep the guest refreshed our culinary team fills up the plate with the sweet course that pairs well with champagne.”
Going experimental
Most luxury hotels offer a host of local and international cuisines from Japanese, Italian, Chinese, Singaporean, Thai to south and north Indian. According to Bhagat, Japanese food has become a popular choice. He says, “It’s not only the sushi and sashimis that are requested, but also the tamagoyaki (Japanese omelette) or the Japanese yakitori grills.” Similarly, a sushi bar and dim sum are high on demand at The Lantern, The Ritz-Carlton, Bangalore.
Chefs at the hotels are also experimenting with interactive cooking too. Shangri-La’s – Eros Hotel, New Delhi’s Tamra has cooking theatres featuring various culinary styles that showcase the restaurant’s ‘world on a platter’ concept. Executive chef, Sahil Arora says that the exquisite buffet offers succulent braised pork belly, oven roasted strip-loin and tenderloin wellington at live grill stations. The Asian cooking theatre also offers flavourful dim sum and a la minute Oriental soup of your choice, among others.
The cheese selection inspired by a traditional French fromagerie is a highlight at the Four Seasons Hotel Bengaluru at Embassy ONE. The showcase includes brie, provolone, roquefort, gorgonzola, grana padano, camembert, manchego and pecorino romano.
Today, native chefs are also ruling the brunch show. For example, the kitchen of 360 ° at The Oberoi, New Delhi is helmed by young speciality chefs from Japan, Netherlands and India, who are known for their proficiency in preparing cuisine that are native to them.
Brunch trends
- Including special liquor sign-ups to tempt the guests. For example bottomless gin and sparkling
wine — spirits which are usually associated with brunches worldwide. - Having at least one station on superfoods with healthy or locally sourced ingredients.
- Focusing on artisanal condiments, curated meals, cheese and preparations with an onus on local produce and extreme perishables rather than mass produced ones which give the feeling of freshness.
- Including a few world cuisines which are trending. These include Tex-Mex, Indochinese, Japanese and Thai preparations.
- Inviting guest chefs to curate menus and home chef prepared dishes for the discerning diner.
Inputs by Mumbai-based food expert and writer Nikhil Merchant
What’s trending at Indian Hotels
Andaz Delhi
Annamaya restaurant brings together the vibrant colours and flavours of India in the form of fresh and healthy meals that attract kids as well. Must try on the menu here are the basil naan, accompanied by burrata cheese and Himalayan honey, lotus root curry and the confit duck leg from the tandoor with balmy ginger and tomato.
Conrad Pune
The pastry chef does a chocolate fountain every Sunday which is loved by the kids and grown ups alike. Try some cocktails that are inspired by the streets of India. Smoked cocktails are very popular too.
Four Seasons Hotel Bengaluru at Embassy ONE
The regular pop-ups at Far & East offer some tropical gin cocktails. The food menu rotates between Chinese, Thai and Japanese dishes, ranging from dancing pork ribs, yaki soba, Thai red curry to a tempting collection of dim sum and baos.
JW Marriott Mumbai Sahar
The culinary team at the hotel creates four themed brunches every month. Key themes executed are chocolatier’s brunch, wedding, rodeo (Mexican-themed) and oyster and champagne themes among others.
The Leela Palace Bengaluru
Citrus offers an array of salad selection, live sushi and dim sum stations, a Barbecue station with the choicest of meat options.
The Oberoi, New Delhi
Here, the brunch tone is premium and classic, yet fresh, imaginative and fun. The live sushi counter, island kitchens and bar counters add to the cheery mood that is fit for great conversations and raising toasts.
The Ritz-Carlton, Bangalore
Alternative concept-based brunches such as social, fashion, festive and cartoon-themed ones are hosted here.
Shangri-La Hotel, Bengaluru
B Café offers a stage to various artists, musicians and performers on a rotational basis. Others include caricaturist, magicians, puppeteers and balloon benders that provide interactive live entertainment for little guests. Additionally, there are movie screening rooms, bouncy castles, merry-go-rounds and a plethora of other activities.
Shangri-La Hotel, New Delhi
Shang Palace offers an authentic brunch experience with Sichuan, Cantonese and the mystical cuisine of Yunnan.
Sofitel Mumbai BKC
Those watching their weight can relish healthy non-vegetarian, vegetarian and detox salads from their De-Light menu at Pondichéry Café. A specially curated children’s buffet includes children’s corner with interactive games, live art and craft demonstrations.
The St. Regis Mumbai
The Grand St. Regis brunch held every second Sunday of the month at Seven Kitchens features live jazz, a live DJ or a performance by a pop band. A popular event is the frequent brunch pop up that is hosted in collaboration with luxury brands like Louis Vuitton, Mont Blanc and other luxury partners.
