Bengaluru corporates have a new addiction: Wellness menus

Superfoods are the latest trend at corporate events in the city.

Representative image.
BENGALURU: While corporates are trying to beat food fatigue, five-star venues are backing them up with wellness menus.

When tech consulting firm CapGemini had a business forecast meeting for its employees, they observed a marked change in productivity. “Ideas presented increased by 10%. There was a marked decrease in the number of coffees consumed. The meeting extended by half an hour for the first time,“ claims delivery manager Edward Route. And, all they had changed was the menu at the lunch buffet.

Moving away from the standard biryani, pasta and chicken curry, they chose a trendy superfood menu. The lunch served multi-grain sandwiches, muesli, leafy green salads and fresh vegetable juices. Even table condiments were granola bars and dried fruits.

“Post lunch, they naturally cannot hold their eyelids up.The point is to avoid that,“ explains Yogen Dutta, ITC Gardenia's executive chef, who curated the Alert Meets' menu.`Khow Suey received a health twist with red rice vermicelli instead of rice. Pasta was made of whole wheat, lentils were left unskinned and kaati rolls were multigrain.

If corporates are trying to beat food fatigue, five-star venues are backing them up with wellness menus.

Four tech companies, which had brainstorming meets at Radisson Blu Atria, were served fish, berries, smoothies and guacamole salads.What's more, the hotel named it `Brain Box' menu to boot.

“Corporate companies have a mission to think-out-of-the box. This mindset now percolates to food too.

Bengaluru's startup culture is full of young, fitness-conscious working professionals who are looking for healthy food even at office events,“ says F&B manager Rajan Kumar.

Superfoods help with hunger pangs and keep stress levels in check, says Ramasamy Selvaraju, Viva nta by Taj's executive chef. “Corecutive chef. “Corporates are particular about the total quantity of food to be consumed per person (in grams) and the calorific value of each dish.“

Food services and banqueting company Elior India said clients like LinkedIn, Google, Cisco and Visa insist on live-cooking counters, juice bars, salad bars and spa food bars. Prabhakar Nagaraj, partner-culinary development, says: “Healthy meals with avocado, quinoa, kale and probiotic dairy are designed to keep a 500-calorie count intact.“

“Health food has no pretentious connotations anymore. It's a necessary replacement for overeating,“ says executive chef Rayomund Pardiwalla at Movenpick Hotel and Spa.
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