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Ever thought that whatever you eat could have an direct impact on your mood. Yes ! you read right and keeping the same concept in mind Himanshu Taneja, Culinary Director, South Asia, Marriott International has designed Mood Diets 2.0 that is inspired from the flavours of India and aligned to the global trend of sustainability. In his twenty years of experience in the industry he has always evolved.
Playing with the principles of Sustainability he has designed Mood Diets 2.0 that is inspired from the flavours of India and aligned to the global trend of sustainability. To make Mood Diets 2.0 menu a true reflection of the diverse flavours and authentic cooking styles from across India, Marriott International has come up with the idea to make a crowd sourced menu
Mood Diet- Why did you think of coming up with something like this?
The Mood Diets concept was born from the pandemic as everyone was cooped up at home which led to a distinct shift in eating and sleeping schedules. Consumers who were working from home were constantly looking for eating options to explore. This was where a constant barrage of customer reassurance became essential as the second wave was going through varied delivery options and takeaways. The continued work from home scenario, made the relationship between mood and the right intake of food come alive with sufficient vigor. The idea behind the ‘Mood Diets’ menu was to meet the nutrient requirements of consumers while simultaneously meeting the unconscious food cravings that emerged from fluctuating temperaments
Committed to serving innovative and scrumptious delicacies across its properties, Marriott International is introducing the ‘Mood Diets 2.0’ menu which is designed to meet the nutrient requirements of guests with a vegan touch to all the dishes, curated from natural, plant-based meats.
Ayurveda clearly mentions about seasons, mood, and food. How much inspiration have you taken from there?
This is not inspired from Ayurveda, but overall Indian food has a lot to do with ingredients that we use in Ayurveda. Many of those ingredients are part of our recipes such as camphor, turmeric and a few flavoured spices.
Black and white quinoa bhel, avocado mousse, crispy kale
What next creative concepts in the pipeline?
Currently, Mood Diets is the biggest creative concept that will go on for another few months. In 2022, multiple things are in pipeline around sustainability. We are going to have plant-based menus as a framework on our buffets and ala carte. We are also using indigenous ingredients to reduce the carbon footprints and growing and using local vegetables and fruits which will elevate the seasonal food storytelling.
