Page 11 - food-trend-2019

Dining Upcoming Cuisines

A growing desire to learn more the unexplored micro-cuisines from
Out Trends about our diverse culinary culture Coastal India (57%), North-East
India (53%) and the Non-vegetarian
and traditions is already driving
exploration, documentation and communities of South India (40%).
presentation of micro-cuisines Amongst global cuisines, Levantine-
The Indian restaurant industry is in a continuous state of of specific sub-regions, and inspired (Israeli, Turkish) and Korean
disruption, fuelled by an endless desire to pursue ideas communities of India. Our experts menus are expected to shine.
and concepts that are most reflective of the economic predict that, in 2019, this movement
environment, business priorities, and evolving expectations will extend to dining experiences
of diners each year. The concept pop-up, popular as a in the form of increased interest in
means for experimentation with unorthodox formats and
cuisines, sparked the birth of the micro-restaurant! What
began as a small return-to-roots movement, has evolved 0 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85 90 95 100
into a full-blown demand for inward exploration! Chefs
are thinking differently about their role in the industry, and Coastal micro-cuisines of India 57%
bringing fresh ideas into their menus. And a new generation
of ‘Restopreneurs’ are demonstrating success with concepts North-East Indian micro-cuisines 53%
that would have been considered radical and unviable by
the industry just a few years back. Deliciously exciting times, Non-vegetarian micro-cuisines of South India 40%
these are!
Levantine-inspired (Israeli, Turkish) cuisines 35%

Korean cuisines 29%

The trend in America and globally is that we are going to go back to real
cuisine. Authentic comfort food and real soul food. In America, FINALLY
we will move away from North Indian flavours… I mean, there’s more to
Indian food than Butter Chicken! Our cuisine has always been in the hands
of our home chefs. But when we took it to the restaurant we changed it.
Because it was convenient, good for business... I am guilty of it too. But
Chef Vikas Khanna Indian chefs ab darna band kar rahein hai (are no longer afraid). And our
patrons have become smart. They are travelling, they know real flavours
and they know what they want! In the years to come the stars in restaurant
kitchens will be those who are expert in classical regional cuisines and
chefs are going to create smaller, richer menus, full of real flavour of home
kitchens.

Micro-cuisines and hyper-
regional cuisines are becoming
increasingly important because
they help us delve into a culture
that we may have been oblivious
to before. Also, their flavours
astonish us, often very pleasantly!

Roshni Bajaj Sanghvi