Once upon a time, Bacon met Chocolate and they both lived happily ever after. Innovation is the name of the game. Sometimes you discover the most unusual in the last place you look.

THEY SAY opposites
attract and it's this very same theory that Chef Alyssa Chesson, a recent
Cordon Bleu return has used in her most unusual ice cream recipes. Be it
the Mango and Passion Fruit or the Blue Cheese and Honey flavours, Alyssa's
creations are unusually and surprisingly delicious. For the curious you will
discover her brand Bono Boutique Ice cream, tucked away in a quaint street on
Rebello Road and those who find it are in for a sumptuous treat. 

My quest for the
different led me straight to the test kitchen of Master Chef Ajay Chopra.
Famous for his power performance as the judge on Master Chef India, I was
expecting to hear that he had lined up several more such TV shows and celebrity
appearances or lending his name to a big brand. But I was pleasantly surprised
to discover that he is on a mission to take fine dining to tier two cities.
Good food should be for everyone and not restricted to the Metropolis and so in
a few months Chef Chopra will be launching his first destination restaurant in
Raipur. Rich in history and culture Raipur is one of the fastest developing cities
and tourists now will have yet another reason to travel to the city.  

Sometimes
you discover the most unusual in the last place you look. On a visit to one of
my usual haunts Zaffran for some rich Mughlai food, I chanced upon Chef Chetan
Sethi secretly working on a new menu. Peeping in to see if my favourite Zaffran
Butter Chicken still featured on the list, I was surprised to see a paper
filled with a list ingredients and a calorie count! On quizzing Chef Chetan I
was impressed to find that he was working on a menu that would be rich in
flavour but not on calories. Scheduled to launch later in the year, this 'Skinny
Menu' offers  the perfect opportunity to
eat more while your waist stays less!

At a
restaurant it's no longer about selling food, but selling an experience.
Convention is challenged and imaginations flourish. Before a service goes
mainstream, visionary restaurateurs, pioneering chefs and innovative
mixologists are crafting unique offerings in order to surprise and delight
regular patrons.

Innovation
is the name of the game with house-branded alcohol, fusion cuisine, communal
dining, micro-pairings, chef-driven menus and inventive cocktails taking centre
stage to lure the customer with a distinctive and memorable culinary
experience.

With
competition on the rise and customers having now ample dining options,
restaurants have found it imperative to differentiate themselves and capitalise
on the favourable and attractive profit margins.  So the next time you visit
your very own 'central perk' or bite into your favourite dish - expect the
unexpected!