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Experiments continue with

food as new trends emerge

Tapping on hottest trends, dietary fads and ever-evolving cuisines,
restaurants are taking a giant leap every now and then to keep the diners
hooked, writes chhavi bhatia

he food industry in India is ful cooking and healthy eating. cuisine, restaurants will serve and edu-
having its moment in the sun Stepping into 2020, experiments with cate patrons about the uniqueness of dif-
like never before. Donning an food will continue as new trends emerge ferent cuisines in 2020,” says Executive
imperative cloak of entertain- and few old ones further grow on people. Chef of Intercontinental Mahabalipu-
T ment, eating out has become a Let’s find out how the new year is spoil- ram, Lawrence Amalraj. Vineet Mano-
celebration in itself, no longer reserved ing us for choice: cha, senior vice-president, culinary, Lite
only for special occasions. A well-trav- Regional cuisine: It ruled menus and Bite Foods agrees as he also bats for chefs
elled palate, easy disposable income, and palate for the entire 2019,aptly bagging drawing inspiration from desi street
an emergent desire to socialise over food the top of the charts, and will remain food.
has been a bonus for the burgeoning on the upswing for this year too as chefs “More and more chefs are finding a
hospitality sector. celebrate the diversity of Indian cuisine. new sweetheart in regional street foods
Tapping on hottest trends, dietary fads “Chefs are taking this a step further by of India. Menus in the most popular res-
and ever-evolving cuisines, restaurants researching about cuisine that is region- taurants will be curated based on desi
are taking a giant leap every now and specific. For instance, south Indian food flavours, be it small plates, mains or even
then to keep the diners hooked. There is has gone beyond the generic state spe- dessert. The millennials, who are socially,
no better explanation for vegan food and cific meal. financially and culturally independent
plant-based meat soaring in popular- The focus has now shifted to cuisine embrace new flavours quickly, and are
ity, as also for regional cuisines coming highlighting a particular cuisine. Be it a always keen to try something different.
to the centre of the plate. These were in meal from Rayalseema that is marked Hence, the chefs too are going an extra
vogue in 2019, sharing space with mind- by spiciness or the aromatic Chettinad mile to evolve new regional dishes.”

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