‘People Want to Have an Experience Rather than Just Food’

“INDIAN CLIENTS are increasingly dining out and want to have an experience rather than just food,” says Prashant Tikadia who has been recently appointed as an Executive Chef at Meluha The Fern  Hotel. Tikadia carries an experience of more than 15 years and has developed leader ship skills to lead a strong culinary team, streamlining operations and maintaining the highest level of food quality.

According to Tikadia, modern urbanization, changing lifestyle and food preference leads to various innovative concepts. “Eating out has now become most favoured activities. We want our clients to experience something really unique so we created tandoori chicken dhokla , biryani poppers , chicken khandvi , mutton golgappa. These are few stars of our creations,” he added.

Tikadia believes that constant research and development is an important factor. Another skill which he possesses is to control cost in the kitchen operations so that it has positive impact on the overall revenues. “Preference of various food habits and dietary needs of every individual is different thus need to satisfy all the palates as per their preference is a challenge. Another challenge is availability of skilled manpower, constant training and developing their skills so they can contribute towards modern requirements,” he spoke about the difficulties.

An IHM Mumbai graduate, he has worked with Ambassador Group of hotels, Hotel Marine Plaza, Fairyas Hotel etc. He has also worked abroad in Switzerland and before joining Meluha, he was associated with The Fern Ahmadabad.

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