Food Talk | Emotional algorithm between food and mood

Your appetite doesn’t follow a schedule, but your mood does. So, the real algorithm is emotion-led. On a bad day, you want dal-chawal energy or fish curry and rice. Food isn’t just about hunger anymore, it’s about headspace.

For Chef Shamsul Wahid, Group Executive Chef, Impresario Entertainment & Hospitality explains, every dish answers a feeling, not a time slot. You eat what you need to feel better, lighter, fuller, or just seen. That’s the real algorithm, food for every moment and every mood.

He says, “Many of our dishes are designed with a twist that makes people stop, react and talk, whether it’s the surprise of Chicken Sausage Fries, the nostalgia of a Dal Chawal Tiffin, or the strength of Defunct for true coffee lovers. These aren’t just plates of food; they’re prompts that spark curiosity and exchange.”

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Food can be a real ice-breaker. “What I love most is watching guests recommend things to each other across the table, “did you try this yet?” or “you can’t leave without ordering that.” That’s the real power of food: it breaks the ice, creates belonging, and reminds us that sometimes the simplest way to connect is to share what’s on your plate, adds Chef Shamsul Wahid.

Connecting menus with people             

A menu connects when it feels like it belongs to the guest, not just the restaurant. Explaining the connection, Chef Shamsul says, “That’s why The Big Drop stretches across moods and moments from Breakfast trays to Chaats, Ramens to Thalis. There is something for everyone, and something for every hour of the day. The best compliment I can imagine is for someone to look at a dish and say, ‘this feels like a new favourite I’ll keep coming back for.’ That’s when a menu stops being a list and starts being part of people’s lives.”

Food and mood are deeply interlinked what we eat influences how we feel, and how we feel influences what we crave. On a biological level, ingredients like chocolate, nuts, or spices can boost ‘happy’ hormones. But more than that, food is emotion.

 Rajan Sethi, Founder Ikk Panjab, Delhi says, “It’s a hug from your grandmother, a taste of home when you’re far away, or a celebration with friends. Our menus are like open letters to our guests. At Bright Hospitality, each concept has its own soul, but they all share one thing: they invite people to pause, savour, and connect.”

Fond food memories

For Chef Shamsul of Social, his fondest memories aren’t from restaurants, they’re from cities, homes, and streets. “As a Delhiite, I carry the memory of a rich Nihari in old Delhi, slow-cooked and unforgettable. The Galawati kebabs of Lucknow are another, food that holds history in every bite and that’s simply the inspiration of Toast-E-Galawati. These memories stay with you, and in a way, they guide how you cook. Because at the heart of it, people don’t just come for novelty; they come for food that feels familiar and rooted in memory.”