Who says too many cooks spoil the broth? In fact, they indulge our appetites with new and luscious menus

There are people in Mumbai who track changing menus with the same fervour as others track changing governments. It’s a sin to miss a new menu, especially if you’re part of the crowd that makes it to the chef’s table. It’s equally unpardonable if you’re a chef and your table’s not where everyone wants to be seated.

At Stax, Hyatt Regency, Chef Giuseppe Zanotti’s new menu offers a culinary journey across Italy. It runs through Sicily, Emilia Romania, Liguria, Trentino-Alto Adige, Campania, Piedroni and Sardinia. “The menu is sprinkled with prominent flavours of Parmesan cheese, fresh herbs and olives. Tiger prawn carpaccio with zucchini stew and coral sauce and Grouper filet with potato timbale, oregano and tomato reduction are just two of the specialties offered,” he says. Zanotti is back from a holiday in Italy, re-charged before he launches his new menu on October 1.

A few kilometres across, at the JW Marriott, change is brewing in Chef Stephen Doe’s kitchen at the Asian restaurant, Spices. New Thai delicacies like Wok flashed lobster in black pepper sauce and Pongkaree, prawns in curry powder, red chilli paste and finished with egg drop are the highlights of the menu. “I recommend Soft shell crab tempura and Miso Black Cod Fish in Japanese fare. Usually we change the menu at least once a year but it is better to do so every six months. It keeps our team excited and inspired.”

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