Building a menu that inspires gluttony: Manu Chandra of Monkey Bar, Fatty Bao, Olive Beach
Submitted by Jacob Cherian (@jacobcherianis) (proposing) on Wednesday, 17 December 2014
This is a proposal requesting for someone to speak on this topic. If you’d like to speak, leave a comment.
Technical level: Intermediate
To strike that balance between food that is widely appealing, yet innovative enough to be interesting.
The core of any restaurant is the food. The food can just taste good, or be so interesting that it is viral-worthy, or it could just be both. Manu Chandra seems to have found that sweet spot between both these factors.
With the slew of new-fangled restaurants opening up in Bangalore and across the country, this would be a session that no restaurateur, or aspiring restaurateur will want to miss.
We would love to hear what Manu Chandra has to say about his approach to building the menu keeping in mind the gaps in the market, ambience, availabile skill-levels in the kitchen and costs.
Chef Manu Chandra is the Executive Chef and Partner Monkey Bar & The Fatty Bao and Executive Chef Olive Beach, Bangalore.