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FOOD

Go Global: An avid traveller and self- As part of its efforts, the hotel has also ipes’, if we can call it, will be a big trend in
confessed gastronome – that is an aver- set up a bio methanation plant to convert 2020,” informs Manocha.
age Indian of today. He travels to exotic waste food into bio gas, which can be No escaping healthy eating: The new-
locales, sometimes holidaying only for used as fuel as well as manure in garden- age diner won’t shy away from setting
food, and restaurants understand the ing purposes. “Our effort is to inculcate the record straight that eating out does
need to satisfy a quasi-international sustainable practices in our eco system, not have to necessarily add to your girth
palate. which start right from local sourcing, eco or cholesterol. “Throwing in vegan and
“Pan Asian, Japanese, Mediterra- friendly approach, utilizing organic pro- vegetarian eating, while he would hap-
nean, European, and Asian cuisines – duce and so on,” he adds. pily dig their forks into locally sourced
rise of sushi bars, gourmet ingredients “There is a huge improvement in pro- ingredients sans harmful chemicals, fer-
and international flavours, Indian food fessional kitchens now more than any- mentation would make a debut at chefs’
industry is surely at its peak. Due to time earlier on healthier, sustainable and hands. Different types of fermentation
growing exposure of international cul- mindful food and products. This year is would make a greater appearance in
tures and lifestyles, Indians have started going to build the same where more and dishes of restaurants particularly lacto-
experimenting with food. Deep pock- more kitchens and chefs would focus fermentation and acetic-fermentation.
ets mean they don’t mind spending a This not only helps to produce probiotics,
few extra bucks if they are being served but also helps neutralise anti nutrients
an international experience within the Eating out has become and increases vitamins and minerals in
country,” says Priyank Sukhija, founder, food which helps them absorb better.
First Fiddle Restaurants. a celebration in itself, One of the key needs of today’s day and
no longer reserved only age is better digestion and metabolism,
e further gives insight into how and fermentation helps to aid both these
the Pan-Asian cuisine will steadily for special occasions. A causes very well,” feels Roy.
H take over the legacy of Indian-Chi- well-travelled palate, “The trend is rising around fermenta-
nese in. “With flavours that India relates tion which is good for gut. We have ini-
to better, authentic street food from the easy disposable income tiated a brand which is called “All Good
East will also be trending in the future. and an emergent desire Deli” which is all about health and good
Tier II and Tier III will be good markets for gut ingredients,” Manocha shares.
for introducing Pan-Asian cuisine this to socialise over food Kombucha, fermented dairy, dairy free
year,” he says. food etc are hugely popular now. Yo-
Agrees Chef Vaibhav Bhargav at Mic has been a bonus for the ghurts with almond milk or soy milk,
Drop, “Asian flavours are always closer burgeoning hospitality tofu, kefir etc. in various flavour combi-
to Indian taste buds and that’s why peo- nations will pick up traction.
ple want to try more south –East Asian sector. Interestingly, vegan Cloud Kitchens: These are god sent for
countries food. People are opening new food and plant-based meat the corporate slave who, after slogging
concepts like vegetarian Burmese food, for hours in the office, and battling ser-
Malaysian food and Vietnamese food are soaring in popularity pentine queues of traffic, has neither the
because these cuisines have taste very energy nor the desire to cook. And also
similar to the Chinese and Thai cuisine a blessing for home chefs who want to
we have grown up eating.” more on these aspects and their own fit- showcase their talent without the invest-
Sustainability is the buzz word: Com- ness,” says Corporate Chef at The Kimono ment of a restaurant.
mercial kitchens worldwide are striving Club Vikramjit Roy. “The neighbourhood ‘foodprenuer’,
to become more sensitive towards the Large buffet spreads have become running a small set up is the go to person
environment, as chefs adopt ecology- an alarming red flag for quiet sometime for providing fresh, hygienic food that
friendly habits like minimising waste now for the colossal amount of wastage also gives the feel of ‘ghar ka khana’. It is
in kitchens, using local produce among it generates. “The severity of food wast- a win-win for those running it and the
others. 2020 will only add to this impe- age is catching up as a trend with the end consumer,” Bhargav states. “Food de-
tus of conservation. “We encourage zero chefs. There will be a growing trend to livery is showing an upward movement,
waste cooking in our kitchen. Our aim to reduce food wastage as much as possi- thus giving rise to more cloud kitchens
make sure that discarded products can ble and develop recipes which can make which are run by home chefs. Though
be used in new sustainable and creative peels delicious. The trend does not just the customer has to eat food from a com-
ways to elevate every day dishes and del- revolve around Blissful food from waste mercial kitchen, they prefer if it is man-
icacies,” says Sumit Sinha, Director, Food but also cocktails and beverages using aged by a home chef,” says Vineet.
and Beverage, Crown Plaza Today, New food waste, peels and ingredients like
Delhi, Okhla. apple pulp, orange peels etc. ‘Blissful rec- LETTERS@TEHELKA.COM

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