Chef Rinki Saha: MKT’s New Menu Features Timeless Classics with Modern Twists

MKT, The Chanakya, which is well-known for its investigation of international cuisine, has unveiled a new menu, demonstrating its commitment to quality and innovation since its establishment in 2018. Crafted with creative tastes and modern twists, it invites guests on a voyage through the best cuisines in the world while showcasing a symphony of seasonal, fresh ingredients and cherished classics.

MKT, which is located in the center of the city, provides a wide variety of foreign dishes, such as coastal favorites from India, Mexico, Thailand, China, Japan, and Europe. This carefully chosen assortment enhances the dining experience even more and demonstrates MKT’s dedication to diversity by providing a range of dietary alternatives.

Corporate Chef Dharmen Makawana creates contemporary food that surprises the palate while staying faithful to its roots by highlighting the celebration of vivid, fresh ingredients and cutting-edge cooking methods. Assistant Vice President Rachit Dang adds to the enthusiasm by praising the innovative cuisine and unmatched dining experiences. The lunch and dinner menus provide a wide variety of mouthwatering international dishes, such as the spicy “Hamachi Crudo,” the decadent “Birria-Style Lamb Barbacoa,” and the traditional “Tomato Poached Chilean Sea Bass.”

The delectable inventions of Executive Sous Chef Rinki Saha and her crew, such as the Yuzu Compressed Watermelon Salad, Crispy Tuna Rice, and Ghewar Chaat with Avocado, entice the senses with their artistic flair. MKT offers a unique eating experience that combines excitement and authenticity. We discuss the new menu with her, as well as its inspiration:

1. What served as the impetus for this updated menu?

We realized we needed a new update that reflected seasonal products and kept up with the latest dietary trends after six years of serving the same menu. In order to improve people’s eating experiences, we want to provide foods that people are already acquainted with and appreciate while incorporating contemporary twists.

Take our Paniyaram dish, which is a classic that has been enhanced with Parmesan Moilee. Our guests praised this surprising combo since it gives the meal new depth. All in all, we want to provide a cuisine that delights our guests, accommodates a variety of dietary requirements, and showcases our dedication to fine dining.

2. Could you take us through the steps involved in creating and evaluating the menu items?

Our new menu’s meals were carefully developed and tested via extensive study and experimentation. We started a thorough voyage of local and international market research to comprehend new trends in cooking and chances for supplier sourcing. This stage was essential to ensuring that our menu selections were creative, in line with consumer tastes and market availability.

Furthermore, creating a menu is an iterative process that involves many attempts and mistakes until each item is perfected. Our committed team of chefs worked tirelessly for six months, perfecting recipes, altering flavors, and enhancing presentations until we were happy with the finished result.

3. What main flavors or ingredients might patrons anticipate finding on this new menu?

Customers can anticipate a fascinating combination of flavors from across the world, including Indian, Asian, and European culinary influences, in our new menu. To entice the palate, we’ve included a range of mouthwatering new ingredients, such as tender lamb chops from Australia, exquisite Chilean seabass, and delicate Hokkaido scallops. These carefully chosen ingredients will add a bit of international flare to our meals and provide our customers with a unique culinary experience that celebrates the variety of flavors from across the globe.

4. In what ways does this menu represent consumer preferences or contemporary culinary trends?

We’ve thoughtfully selected a menu with a wide range of foods that accommodate vegan and healthy eating alternatives, in response to the increased demand for these dietary options. Every dish on our menu, from healthy options to plant-based treats, has been carefully created to deliver our customers gratifying and healthful eating experiences. We strive to make sure that every visitor, regardless of their dietary choices or constraints, finds something to enjoy by providing a variety of alternatives that are in line with modern dietary preferences.

5. Do any of the meals on this menu require the use of special tools or cooking methods?

We take great satisfaction in using a variety of cutting-edge culinary methods to create our new menu and improve the eating experience. Our culinary artists use a wide variety of techniques, from conventional procedures to innovative ones, to bring out the best in every dish. From the careful technique of poaching tomatoes for our Tomato Poached Chilean Sea Bass to the contemporary appeal of our Yuzu Compressed Watermelon Salad, every dish demonstrates our dedication to culinary brilliance through the deft use of a variety of cooking techniques.

6. Is there anything on the menu that you believe will be especially well-liked or noteworthy?

Our excellent culinary team at MKT has taken the greatest care and attention in designing and curating each dish. Every dish on our menu has the ability to make an impact on our customers, from the bold flavors of our specialty salads to the rich, decadent desserts. We’ve given our all to create a menu that exudes quality in every bite, and I have no doubt that our visitors will recognize the love and care that have gone into making each dish.

7. What difficulties did you run into while making this menu, and how did you resolve them?

Logistics were challenging since different vendors provided a wide variety of ingredients, making it difficult to establish a consistent supply chain. In order to solve this, we forged strong relationships with our suppliers and carried out exhaustive market research to find trustworthy suppliers for every component.

8. With this new menu, what do you hope diners will remember about their dining experience?

Our goal is to provide our customers with an extraordinary dining experience that goes above and beyond. It is our wish that guests will have a memorable and sensory-pleasing gastronomic trip. Every mouthful of our food is intended to provide happiness, excitement, and contentment, from the bold flavors of our seasonal meals to the creative takes on old favorites.

Additionally, we want customers to explore the wide variety of international cuisines included on our menu in an effort to promote a feeling of connection and discovery. In the end, we want our visitors to MKT to feel fed, inspired, and ready to come back for another amazing meal.

9. How does this new menu strike a balance between innovation and preserving well-known flavors?

When creating our new menu, striking the right balance between innovation and comforting flavors was a top priority. In addition to honoring cherished classics and making sure our guests felt at ease and comfortable, we also sought to enrich the dining experience by introducing new and modern components.

Our strategy includes working with our culinary staff and doing in-depth market research to find new trends while honoring our customers’ beloved classic flavors. We were able to create a harmonic mix that appeals to both daring palates and those looking for the comfort of tried-and-true flavors by adding contemporary touches to classic recipes and introducing creative component combinations.

10. Did the selection of ingredients for this meal take any ethical or sustainability concerns into account?

Sustainability and ethical sourcing are essential cornerstones of MKT, The Chanakya’s culinary philosophy. We put a lot of effort into choosing items for our menu that not only meet our strict standards for quality but also reflect our dedication to environmental responsibility.

To make sure that our products are as fresh and sustainable as possible, we place a high priority on food that is acquired locally. We lessen our carbon footprint and promote regional farmers and producers by purchasing food locally, which enhances the health of our neighborhood. We also work hard to include items that have been obtained responsibly into our menu while upholding the highest standards of environmental responsibility and integrity.