Eating out in 2009 - most calories restaurant dish

Here are the trends in your culinary experience over the next year.
To prepare for a healthy diet this year, most restaurants offer special organic food.
"People have moved from healthy food to junk food and back to a healthy diet, so organic food is definitely going to be a lifestyle because it's easier to digest," the chef explained . ", Arindam Bahel is located in Rodas hotel in Powai.
The time has come for this idea.
We 've heard of a few corners in the restaurant, but the tablesfor-one, in five-
The stars are a passionate idea.
"This is a new era, and with the advent of an era, people may enjoy dining at their own company," smiled Gagandeep Singh, director of catering at Renaissance Mumbai hotel.
Simple soup at first.
Salad buffet with office-
The audience has been renewed.
Defined in the present era.
"You now have some people who want to brainstorm on a meal, so they ask for a theme, Wi-
Fi systems, etc. , "explained Kersi Marker, general manager of hard rock.
"There are no details on the menu," added Ashwin de Sousa of olives, "we can do any work in 20 minutes.
"Once you know some of the selected sushi, the sushi will be turned over to the shelves from the nearby supermarket.
But chef Jaideep Mukherjee of The Indigo deli and restaurant reminded, "be careful about cheaper products on the shelves on the market today.
"From Greece to France, Italy and the Netherlands, cheese brings the world into Mumbai, mainly due to the trend of wine development and the fact that people travel more.
Chef Sanjeev Kapoor was surprised that it was easy for people to turn to olive oil because of the different cost factors of olive oil.
"The benefits of this oil rule.
People are now also deciphering the difference between the slag and the slag.
"Virgin olive oil is great," he said . "
It's an interesting part and it's getting more and more popular.
As Amol More, the executive chef at jw Marriott Hotel, explains, "eating out is unnecessary
There is a lot of pressure and people want to interact. it's fun to do so.
They also want to control their diet and make sure what they are eating.
From chocolate sauce gingerbread waffles to pate on melba toast, breakfast has changed from a regular meal to a fun one.
The restaurant will be carefully prepared.
"These menus are a preview of the dish that suits you.
People often like low
This is a great pointer.
"I think most restaurants will incorporate this soon," the chef added . ".
Export from pomegranate and strawberry to golden melon seeds and mangosteen.
These fruits and more are becoming food today.
Giancarlo, head chef at Four Seasons Hotel, said, "We bought a new black grape from Japan that can be put into chicken and mutton dishes.
You can also make a great cold dish with mangosteen.