Taj Hotels' Executive Grand Chef Hemant Oberoi smilingly remarked at
the 5th anniversary of Wasabi in New Delhi last month that "seven out of
10" richest Indians are vegetarian.
Nor does that average decrease much if the richest 100 are counted. Ambanis and Adanis, Birlas and Ruias, Mittals and Jindals, Bajajs, Dhoots, Piramals, Malvind beyond. So it is not surprising that swish Indian hotel outlets and standalone restaurants are upping the glam and innovation quotient of their vegetarian repertoire to match that of the patrons.
Equivalence is a must. So if Taj's Varq has its signature 'Varqui crab' it also has a 'Varqui khumb', both between delicate sheets of filo pastry. And the Leela's Megu has a non-veg 'Edomae style' sushi platter as well as a Vegetable 'Zen' one for almost the same 4-figure price. Top restaurants in the west have been serving veggie delights to HNV (high networth vegetarian) Indians for a while now.
In fact, the Michelin 3-starred Waterside Inn near London has built up an enviable repertoire thanks to 'regulars' such as Birlas and Mittals. And its 2014 winter vegetarian menu not only includes a salad with celeriac remoulade for £28.00 but also a Farandole multicolore de legumes de saison or a seasonal veggie main course for a respectably hefty £50.50.
However, doing upmarket veg for Indians has its unique challenges. Adding zeroes to a meaty entree price tag is easy. Just import something rare for snob value-addition - like bluefin Toro tuna, that can go up to $8,000/kg!
No HNC (high net worth carnivore) would quibble about forking out moolah for that. But it is impossible to get HNV to pay even 800 for 'beetroot with manchego cream and hazelnuts', as the former Aman hotel in Delhi realised in 2009.
As one Lutyens Delhi vegetarian (who can probably buy any restaurant if he so wishes) says only half-jokingly, "Just because I eat 'ghaas-phoos' that doesn't mean I will pay a fortune for merely that!"
A daikon by any other name is still a mooli for our increasingly well-travelled vegetarians and they won't be swayed easily. That's probably why Le Cirque puts Acquerello in the name of its risotto as this Carnaroli rice brand is organic and aged three years in its husks!
Nor does that average decrease much if the richest 100 are counted. Ambanis and Adanis, Birlas and Ruias, Mittals and Jindals, Bajajs, Dhoots, Piramals, Malvind beyond. So it is not surprising that swish Indian hotel outlets and standalone restaurants are upping the glam and innovation quotient of their vegetarian repertoire to match that of the patrons.
Equivalence is a must. So if Taj's Varq has its signature 'Varqui crab' it also has a 'Varqui khumb', both between delicate sheets of filo pastry. And the Leela's Megu has a non-veg 'Edomae style' sushi platter as well as a Vegetable 'Zen' one for almost the same 4-figure price. Top restaurants in the west have been serving veggie delights to HNV (high networth vegetarian) Indians for a while now.
In fact, the Michelin 3-starred Waterside Inn near London has built up an enviable repertoire thanks to 'regulars' such as Birlas and Mittals. And its 2014 winter vegetarian menu not only includes a salad with celeriac remoulade for £28.00 but also a Farandole multicolore de legumes de saison or a seasonal veggie main course for a respectably hefty £50.50.
However, doing upmarket veg for Indians has its unique challenges. Adding zeroes to a meaty entree price tag is easy. Just import something rare for snob value-addition - like bluefin Toro tuna, that can go up to $8,000/kg!
No HNC (high net worth carnivore) would quibble about forking out moolah for that. But it is impossible to get HNV to pay even 800 for 'beetroot with manchego cream and hazelnuts', as the former Aman hotel in Delhi realised in 2009.
As one Lutyens Delhi vegetarian (who can probably buy any restaurant if he so wishes) says only half-jokingly, "Just because I eat 'ghaas-phoos' that doesn't mean I will pay a fortune for merely that!"
A daikon by any other name is still a mooli for our increasingly well-travelled vegetarians and they won't be swayed easily. That's probably why Le Cirque puts Acquerello in the name of its risotto as this Carnaroli rice brand is organic and aged three years in its husks!
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