What’s Cooking?

Food trends keep surfacing and disappearing year after year. Are you wondering about the next outrageous culinary trend all set to blow your feeds? We spoke to Vikrant Batra, owner of Café Delhi Heights and Nueva as well as Naresh Chinni, Executive Chef at Drunken Botanist, Gurugram, who gave us a lowdown on the upcoming food trends.

Healthy is the Way Ahead

“The introduction of vegan dishes, gluten-free ingredients and super foods such as chia seeds, flax seeds, turmeric, etc. have found their way into a lot of restaurants menus. Innovative takes on classic Get your forks and chopsticks ready for all the food you will eat in 2019. By KANGAN GUPTA What’sCOOKING? dishes like cauliflower crust pizzas, cold-pressed juices, smoothie bowls, zoodles (zucchini noodles) have gained immense popularity. Matcha is a green tea powder and is taking cafes by storm and is being infused with desserts and drinks,” Vikrant says, emphasising on the health wave in the culinary industry. The industry has found innovative ways to include nutrient dense foods in everyday food dishes. Chef Naresh, too, lays importance on the increasing demand for healthy foods. “Fermentation is expected to take a high ground when it comes to food in the latter half of the year. Indian food already uses fermentation while cooking and this method will make its way up to food invention and experimentation in the coming months of 2019. Veganism will continue to trend. Plant-based sushi has already been creating a buzz around the country.”

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Delightfully Desi

In the heart of it all, lies the fondness for everything desi that Indians can never forgo. “Fusion innovations like motichoor cheesecake, butter chicken pizza, blue cheese naan are now featured on a lot of restaurant menus,” says Vikrant.

“Regional foods are being explored and local produce is being given more value. Farm to table practice is set to trend as local produce is given more importance over imported stuff and regional cuisines have taken the front seat. Jute leaves are making entry in menus,” adds Naresh.

New and Exciting

“Middle Eastern foods such as hummus, shawarma and falafel have begun to trend. Middle Eastern spices are also creeping in to give a distinct flavour to taste palates. Za’atar, an interesting blend of thyme, oregano, marjoram, and sesame, makes an excellent seasoning for chicken and flatbread. A focus on Persian, Israeli, Moroccan, Syrian, Korean and Lebanese cuisines have revolutionised restaurant trends in the country,” says Chef Naresh.

FHM’s Verdict

We can’t wait to try the vegan sushi.

From the January 2019 issue of FHM India.