The unique monsoon breakfast menu rolls out at 9 Hyatt and 10 Social outlets this season!

US Cranberries, America’s original super fruit, and food historian and columnist, Anoothi Vishal join hands to curate a menu that brings together a festival of playful, inventive, monsoon breakfasts to usher in Chaturmas, four months of rains that have traditionally inspired creativity, and the arts in India.  The monsoon season is a host of many unique moments of art, culture and inventiveness. It is also the inspiration for the month-long festival which will feature the unique ingredient, US Cranberries adding a new aspect of flavour to it. Served at 9 Hyatt hotels pan India, as well as rolling out across 10 Social outlets pan India, this is a menu which promises to entice with hearty mains, light bites and layered flavours. The festival is being conducted as part of a promotion in India by the US Cranberry Marketing Committee, under the aegis of the US Department of Agriculture.

Picking up from India’s unique Ayurveda/Unani traditions, where ingredients and meals changed as per the seasons, this is festival that brings centuries of food history on the table, with a contemporary twist.  Breakfasts have always been an important meal in a largely agrarian country. The practise has continued with the evolution of concepts such as the ‘chota’ and ‘bada’ hazris of Colonial times to modern day “tiffin” eats. Each menu has been specially researched and put together by Anoothi Vishal to stay within the culinary universe of the partner brands while bringing a refreshing menu with a twist.

Sumit Saran of SS Associates, India representative for the US Cranberry Marketing Committee committed : “India is a growing market for U.S. Cranberries. Consumption is increasing rapidly as more and more consumers get aware of the taste and health benefits of cranberries. Both UTI and H. Pylori bacterial infection are key concerns in India and cranberry consumption can have a major impact. U.S. cranberries in India are commonly available in dried or in juice form. It can be easily bought from major e-commerce platforms or leading retailers across the country.”

Speaking on the festival and the curation that has been the base of it, Anoothi Vishal – author, columnist and food historian says, “For any culinary fusion to be successful, and not be con-fusion, there must be in-depth understanding of nuances and how ingredients are used in cuisines. In India, seasonality and the tenets of Ayurveda that go back one thousand years, are the basis of cooking in many regional traditions. The Chaturmas or 4 months of the monsoons have also inspired playfulness and creativity in the larger artistic tradition, including in food. The idea of this menu Garam Nashta, Rimjhim Bochar with US Cranberries is to celebrate this playfulness even as we incorporate a new and versatile ingredient, cranberries, into traditional nashtas.”

US Cranberries have made for a versatile ingredient across the world and showcasing them across different styles of Indian cuisine, also shows their diverse appeal.

Festival details:

Dates: 15th July to 15th August 2022

Social: Breakfast to be served till 7:30 pm

Location: Delhi, Mumbai, Bangalore, Chandigarh, Pune, Chennai

Hyatt: The menu is a part of the breakfast buffet

Location: Delhi-NCR, Ludhiana, Chandigarh, Chennai, Kochi, Thrissur, Trivandrum

About US Cranberries: The Cranberry Marketing Committee (CMC) promotes the worldwide use and consumption of US-grown cranberries. The CMC was established as a Federal Marketing Order in 1962 to ensure a stable, orderly supply of good quality product.

About Anoothi Vishal:  Anoothi Vishal is the author of Business On A Platter: What Makes Restaurants Sizzle or Fizzle Out, and Mrs LC’s Table: Stories about Kayasth Food and Culture. She is one of India’s most respected food columnists, and writes on culinary history, food trends, and the business of food and beverages for leading publications. Ms Vishal is also a culinary historian and curator. She founded the Great Delhi Pop-up in 2012, an umbrella under which she works to put together unique and immersive food experiences centred around Indian food cultures and diverse ingredients. She has curated a number of historically-researched culinary experiences, across top hotels and restaurants in New Delhi, Mumbai, Kolkata, Bengaluru and in the UK and Italy.