On the one-year anniversary of the pandemic, Marriott International launched Mood Diets, a unique concept that was started by the brand. The menu included ‘feel good’ food that focused on the inherent relationship between good food and good mood, while also positively impacting one’s eating habits.
The pandemic caused a distinct shift in people’s eating and sleeping thanks to the work-from-home situation, for many. While professionals had their dietary preferences in check, others were looking to explore eating options outside their homes. Catering to these needs, Marriott International curated the Mood Diets menu, to meet the consumers’ nutrient requirements while simultaneously satisfying their cravings.
Fulfilling the necessary parameter of being a trusted brand to safely deliver, Marriott Bonvoy on Wheels (MBOW) created some delightful dishes that could be easily enjoyed from the comfort of one’s home during last year.
Owing to the success of this endeavour, Marriott International will be introducing a ‘Mood Diets 2.0’ menu which has also been designed to meet the nutrient requirements of guests, but with a vegan touch. All the dishes on the menu will be curated from natural, plant-based meats.
The new Mood Diets 2.0 menu will be co-created by crowd-sourcing authentic recipes via a contest that will be hosted across 15 cities from December 1-15.
Speaking about the contest, Culinary Director, of Marriott International Inc., South Asia, Himanshu Taneja said, “The recipes will need to be vegan, simple and fuss-free preparations, using some of the 10 organic ingredients shortlisted by our Master Chefs. Out of these, the top three recipes will be featured in the upcoming Mood Diets 2.0 menu that will be introduced in January 2022.”
With a crowd-sourced menu, Marriott International hopes to bring out authentic recipes that have a unique local touch, with an added filter of sustainability.
“Every ingredient has a unique flavour, most of which goes unchartered. We are confident that the new menu will attract both foodies and home-grown chefs calling them to try out something new and creative,” says Chef Himanshu Taneja.
The ingredients chosen for the competition are local and cater to a healthier lifestyle. They include Amaranth, Lotus Stem, Jackfruit, Gooseberry /Awala Gondhoraj, Lebu, Foxtail millet, Colocasia, Nolen Gur, Kokam and Kashmiri Morel. “The rationale behind using local ingredients was to upscale a local appetite with a menu that not only has a high nutritional value but one that is also fresh and tasty.”
The new menu will be rolled out across 20 Marriott International hotels including – Renaissance Mumbai, JW Marriott Pune, JW Marriott Indore, Aloft Aerocity New Delhi, JW Marriott Kochi, JW Marriott Bengaluru, Sheraton Grand Whitefield Bengaluru, Sheraton Grand Brigade Bengaluru, Renaissance Bengaluru, JW Marriott Chandigarh, Courtyard by Marriott Amritsar, Courtyard by Marriott Raipur, The Westin Chennai, The Westin Goa, Le Meridien Nagpur, Sheraton Hyderabad, JW Marriott Whitefield Bengaluru, Courtyard by Marriott Agra, Courtyard by Marriott Hebbal and Courtyard by Marriott Madura.