Vikhroli Cucina

India’s Top 10 Food Trends To Watch Out For In 2016

29 February 2016 , 0 comments / 24 likes
There is a lot going on in the dynamic food scene at any point of time. Which is why India’s leading food experts have gotten together to decode the latest trends in Godrej Nature’s Basket’s Foodie Quotient Report. Launched during the second edition of Vikhroli Cucina, the report compiles the flavours, ingredients, trends and cuisines consumers can look forward to this year. So go ahead and improve your foodie quotient by checking out these top 10 trends for 2016!

Indian food makes a comeback

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While new international flavours and cuisines are spiking interest, Indian food is clearly the star of the moment. This has been characterised by the hankering for regional cusines (think pork from the North-east or fiery Andhra curries) as well as the increasing popularity of fusion Indian food which promises an unusual dining experience. Street food is also likely to go gourmet as per celebrity chef and TV show host Saransh Goila.

The rise of ready-to-cook and ready-to-eat products

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Ordering in might have once been a shortcut to dinner after a long day at work, but not anymore. With the focus now on eating fresh and healthy, ready-to-cook meal boxes and online ordering of groceries is making dining at home a hassle-free option.

Cooking Techniques

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Baking, grilling, barbecuing, slow cooking and roasting techniques are pegged to be the healthy must-dos for home chefs. Celebrity chef Ranveer Brar says air frying is yet another trend that is here to stay.

Alternate grains: The next essential ingredient?

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Alternate grains such as millet, buckwheat, amaranth and quinoa are slowly stealing the limelight from widely used wheat and rice. One of the reasons for this, according to Chef Kainaz Messman, is the increase in number of people who are intolerant to wheat. As the owner of Theobroma points out, “They are looking at alternate sources to nourish themselves and these include many indigenous grains that have been rediscovered in the recent past.”

A bite of health

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Health conscious foodies are adding ingredients or products with health benefits to their diets. Goji berries, amaranth, chia seeds, quinoa and cold-pressed juices are among these lesser explored wonder foods that are likely to take the world of nutrition by storm. Also likely to top the nutritionists’ charts are diets that are low in carbs, high fibre, rich in Omega 3 fatty acids or organic ingredients. 

A cheesy affair

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Smoked, flavoured, Parmesan, mozzarella, Grana, Brie or Feta: There’s a world of delights, both international and national, for cheese aficionados. With the demand for cheese exploding and over 3000 varieties available across the globe, it’s just the beginning! Chef Ranveer Brar feels that 2016 is the year of Grana and it will take over Parmesan. On the other hand, Rushina Munshaw Ghildiyal, Managing Director of A Perfect Bite Consultancy, says that the demand for artisanal, locally-made cheeses will grow as more and more people get into cheese making. 

Rise of gourmet meat

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Seafood has been popular for quite a while now and is only expected to grow bigger. Salmon is expected to be one of the stars, given that it is rich in Omega 3 fatty acids and is also popular across cuisines. “Fish like John Dory and Sea Bass go great with Indian curries and white fish is big in a way,” says chef and food stylist Michael Swamy. He also feels that scallops and crustaceans are a mainstay to taste and food experiences.

Craft beer or sparkling wine?

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With the evolution of food trends, can beverages be left far behind? With microbreweries opening up, beer drinkers are showing an affinity for craft beers, as Ajit Balgi, a wine and spirit consultant points out. He says that this could lead to a rise in the consumption of ales, as well as experiments in spice and fruit-infused beers. Sparkling wines are also poised for growth due to better understanding and increased accessibility.

 The end of the red velvet era?

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Whether it is bite-sized healthy desserts made with alternative sweeteners, Indian fusion desserts or dessert jars, there are more than enough treats in store for those with a sweet tooth. But Chef Kainaz Messman adds yet another indulgence to the list — gourmet ice creams — made from milk and cream or even yogurt.

Chocolate chart toppers

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With the rise of homegrown bean-to-bar chocolate makers, India has the impressive distinction of being both a consumer and producer of fine chocolates. Single origin chocolates are expected to become more prominent. According to chocolatier Nitin L Chordia, the growth of dark chocolates will be attributed to more gifting and increased pairing of fine chocolates with wine, cheese, whiskey, coffee or beer. Truffles, pralines and liquor chocolates will continue to remain crowd-pleasers.

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