So much for the health food trend

In addition, chefs that make an effort to integrate healthy food into their menus will be ready for the trend’s return to popularity — which, going by the progression of other global markets, it will undoubtedly do.

But how exactly can they achieve this cost-effectively in the current climate? According to Indego’s Bhatia, going ‘healthy’ does not necessarily entail spending a fortune on imported fresh produce.

“It’s down to us to do simple things like using less oil, butter and fats in our dishes,” he said.

Sheraton’s Marakkath added that including nutritional information on menus worked as a selling point.

“We mention if something is low-fat or sugar-free on the menu itself; people like to see such information,” he commented.

Zaater w Zeit senior brand manager Mahmoud Harb said this was something he would like to see more of.

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“I think outlets should put on every meal how many calories are in it, so people can watch their intake and control what we’re eating. I think if that was across the board, people would pay attention,” he said.

This is a practise already in place at US brand Uno Chicago Grill, said vice president of food and beverage Chris Gatto.

“In 2005, we launched a company initiative to make our food better and introduce new foods that would be not only great tasting but also nutritious,” he said.

“Since then we have provided all our nutritional data to the consumer, so they can see what calories, sodium, fat, saturated fat and so on are in the meals.”

Of course, the most chefs can do is provide information so diners can make an informed decision, noted Roadster’s Mouzahem.

“We truly believe that a good balanced diet consists of everything; it’s not just vegetables, or meat, or salad. We promote the idea of everything in moderation,” he said.

Sheraton’s Marakkath added: “I think it would also be valuable for the region’s chefs to put together some kind of campaign to make the public more aware of such things and get them excited about healthier options. If the public demand for something increases then we’ll have more call to put such foods on our menus.”

Dr Maha Taysir Barakat agreed, saying that public awareness was “a must”.

“If all sectors of the community, from the government to restaurants, could play a part, then we will have achieved a powerful community drive,” she noted.