The culinary team at the Hilton Garden Inn, Saket, seeks to redefine International Women’s Day, transforming it from a single day of celebration to a month-long ode to women’s well-being.
To mark the occasion, the HGI launched its ‘Her Gourmet Vitality’ food festival, with a spread touching upon both the macro and micro nutrients that are prerequisites for a healthy body.
Spearheaded by the F&B and sales teams, with support from Revaa, the festival seeks to promote holistic wellness.
The menu, meticulously curated by Executive Chef Biswarup Chatterjee after consultation with several nutritionists and survey-based research, draws inspiration from ingredients known for their health benefits, such as Ashwagandha, Shatavari, Kale, Triphala, Saku Tuna, and Wild Yam.
“Couple of months ago, we came up with the idea of celebrating women’s health so instead of giving out discounts or coupons, we decided on creating a nutritional menu that will aid in women’s overall well-being,” says Chatterjee.
According to Chatterjee, his team conducted research for over a month to bring the foods to the table.
“We looped in doctors and nutritionists who helped us understand the intricacies of women’s health — starting from needs to deficiencies. We decided to work on a menu that helps in their menstrual health, which is rarely in focus,” he adds.
“For example, we introduced a lot of Ayurvedic ingredients and things like Basil seeds that are good for the gut and bowel system. Besides, we ensured that the menu had zero trans fat and more of healthy sources of fat like almonds and cold-pressed olive oil,” he adds.
The menu is innovative as well as delicious.
One of the standout dishes was the soy falafel. Crispy on the outside and tender on the inside, each bite was a burst of flavour, with the subtle notes of soy blending harmoniously with the spices.
A number of proteins to bring focus back on macronutrients graced the festival: chicken, salmon and lamb; and soy for the vegans and vegetarians.
The chicken steak, another highlight, was a masterclass in culinary finesse. Juicy and perfectly seasoned, it was a true delight for the taste buds. The lamb chops, cooked in their own fat, were out of the world.
The salmon sushi was a testament to the chef’s skill in handling seafood. Fresh, succulent, and bursting with umami flavor, it was a perfect example of how simplicity can often be the key to a memorable dish.
Almost all the items on the menu are about “boosting weight loss”.
Responding to this, the Chef, citing a recent report on surge in obesity in India, said, “It’s because women, due to their various hormonal and other biological factors are susceptible to gaining unhealthy weight. Moreover, pregnancy — pre and post — are the greatest reasons for their weight gain. Therefore, our initiative is to help them bring about dietary changes and awareness for their health.
“Earlier, people did not have a sedentary lifestyle, unlike what it is now. So, obesity is increasing. Women prioritise themselves at the last. Therefore, we want to discourage them from not taking care of their physical health,” he says.
“For every protein, we have used a lot of legumes, and greens for better digestion. This is to give an idea of how a well-balanced diet should look like. We have done away with palm oils. Besides, we have added a lot of vegan items to help those who follow that diet understand how they can complete their protein requirements,” he elaborates.
But “Her Gourmet Vitality” is not just about the food; it’s also about education and awareness. Revaa, the festival’s supporting partner, played a crucial role in this aspect, offering valuable insights into women’s health issues, including menstruation, a topic that is often a taboo in our society. Their presence added a layer of depth to the festival, reminding us all of the importance of taking care of our bodies and minds.
“This (the festival) is more than just a food festival; it’s a celebration of women’s strength, resilience, and vitality. It’s a reminder that self-care is not selfish, but rather a necessary component of a healthy, balanced life,” says Chef Chatterjee.
