Chef Martin Bracker discusses a few basics he keeps in mind while crafting a new menu
For chef Martin Bracker, executive chef Shangri-la, a platter is like a painting and the rim of the plate is its frame. “Food is a serious art,” he says with a smile. With several years of culinary experience in top hotels across the world, he wants to reform the dining trends in the Capital.
Bracker believes in observing food choices of his customers before implementing a new idea. He feels that it is with the increase in globalisation that the culture of Indian food is witnessing new trends. He says, “The demand for organic food and healthy options has increased over a period of time. Indian diners are open to experimenting with new cuisines.” This is the reason why he is adding new flavours and authentic cuisines to the hotel menu. “The most sought after trend right now is Indian food with a twist of modernity,” says the German chef.
Trained in Western and Asian cuisine, he is fairly familiar with the use of spices, herbs and other ingredients. He points out, “If you follow a standard set of guidelines, you will never create something new. You need to constantly innovate and experiment, it’s a big trial and error game. Even exchanging the amount of two spices can make a huge difference in a dish.” For his Indian customers, he picks up fresh local produce and incorporates whatever new he can spot in the market. It might not be a part of the main menu but the chef loves to surprise his customers. “People here are always so eager to try out new things and that is a great source of encouragement for us,” he adds.
The chef has been working behind the scenes with the culinary team to further define the hotel’s food and beverage operation. “With the use of highest quality seasonal ingredients, creative composition and sound cooking techniques, Shangri-la’s Eros Hotel will soon witness a new and exciting dining experience,” he says. The chef also elaborates rules he follows while crafting new dishes. “If your food is brown or white, brighten the plate with colourful garnishes, may be with fresh herbs or vegetables. A sprig of fresh cilantro or flat leaf parsley, a few rings of sliced green onion, fruit wedges, toasted sesame seeds, or a small chilli pepper work best as a colourful garnish,” he says. “Do this by mounding potatoes, rice or other starch at the back of the plate and leaning other vegetables or meat against it. The food presentation should begin low at the front of the plate and grow taller at the rear,” he finishes.