Vegan Homemade Almond Milk
Food has seen ever-changing trends over the past year, and unsurprisingly there's a whole plethora of new deas waiting to unfold in the new year
I can't think of anyone who is not a food lover.
I can't think of anyone who is not a food lover. It is evident that in 2015, the culinary field saw new varieties popping up with endless possibilities. And with such a rich platter, the palates and preferences of several people are satisfied on an individual basis. No more do we have to go to a Japanese restaurant and order sushi; there are restaurants that offer only sushi if your heart so desires. Gourmets are in for a real treat in 2016 as veterans in the food industry give insights on developments in this sphere and they all sound promising.
Going niche
Niche grub has always held a special place in our hearts. To put this in perspective, Chef Rakesh Talwar, who is also the owner of Wok This Way and The Playlist Pizzeria, says, “The cuisines that have come up this year are modern twists to the traditional Indian cuisine. We've taken street food cooking and served it in a modern setting and the old-school recipes are being cooked a grander scale.” With cooking shows mushrooming aplenty, the sky is the limit. With a bit of skill, creativity and the will to experiment, local cuisines from different regions are now going to be showcased in restaurants, predicts Talwar. “Imagine having Wasabi-flavoured mousse,” he muses.
Affinity for vegan
A highlight of the culinary world, undoubtedly, was the growing popularity of vegan products. Even though it was first perceived as obscure, people eventually welcomed the idea with open arms due to its health benefits. Sumit Gambhir, co-owner of The Pantry, now offers an entire vegan menu. “In the coming year, a lot of restaurants will actually start introducing dishes and menus dedicated to vegans,” quips Gambhir.
A global fusion
While Indian, Italian, Japanese and South East Asian cuisines continue to rule the roost, food fiends predict an emergence of new-found taste in the city. Sometimes, it's a bit of a challenge to adapt to new cuisines, but restaurateur Aditya Parikh opines, “In the new year, I would imagine a more mainstream Mexican eatery, a Turkish-inspired restaurant and perhaps even an Ethiopian one set foot in Mumbai. These cuisines are easy to adjust to for the Indian palate and an increasing (though yet a limited) number of people are looking to try something new and different apart from the regular fare.”
Being unique
Haute Chef, a company that allows its customers to hand-pick a dish of their choice and delivers the corresponding ingredients in a box, is a hot new favourite. This is unique because the person can cook with the ingredients, rather than order the dish ready-made.
With such unique ideas, techniques and skills being employed, we can only wait to see the wonders unfold in the food business.