Page 14 - food-trend-2019

Healt h and Lifestyle

Excit ing New Food Categories

Trends in Restaurants

In 2018, we saw avocado on toast everywhere. Moringa, Turmeric, and Amla (48%)
As millets were heavily promoted by the will come under consumer spotlight, and 2019 will see diners continue to experiment gluten-free, Keto, and Vegan even as support
government, and passionately advocated local indigenous, traditional grains with a variety of diet options, while for medical diets (36%) will become more
by the industry, edible flowers blossomed (46%), riding high on millet popularity, will increasingly adopting lifestyles that help visible. More than half the panel expect to
on plates, big and small. However, in a be on every cook’s shopping list! Raw reduce their impact on the environment. see environmentally responsible menus
dramatic shift of loyalties, our expert panel and naturally cured foods (43%), They will do this by making conscious choices (58%) around movements like ‘Hyper-Local’,
unanimously believes that 2019 is going to and fermented foods (35%), around what, when and where they eat. ‘Compost Cuisine’, ‘Nose-to-tail’, ‘Root-to-
be all about local! They predict that local obtained from traditional Over three-fourths of our experts predict fruit’, ‘Sustainable seafood’ etc. along with
indigenous ‘ordinary’ vegetables like methods of production and that hyper-local sourcing (78%) will be in visible commitments from the industry
Bathua, Tendli, Fiddlehead fern, and the preservation, round off this focus this year, with more restaurants and for greater transparency and
Banana plant (64%) will inspire innovation overall preference for going food businesses adopting and advocating accountability (44%) in the
in restaurant menus, functional foods like local this year. local, seasonal, artisanal, foraged and wild form of open declarations
foods. Nearly two-thirds see a rise in specific and unambiguous labels.
lifestyle-based diet menus (65%) such as
0 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85 90 95 100

Local indigenous 'ordinary' vegetables (eg. Bathua, Tendli, Fiddlehead, Banana plant) 64%
0 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85 90 95 100
Functional foods (eg. Moringa, Turmeric, Amla etc.) 48%
Hyper-local sourcing (eg. Local, Seasonal, Artisanal, Foraged, wild foods etc.) 78%
Looking beyond millets at other indigenous traditional grains 46%
Specific lifestyle-based diet menus (eg. Gluten-free, Keto, Vegan etc.) 65%
Raw and naturally cured foods (without preservatives) 43%
Environmentally responsible menus (eg. Nose-to-tail/
Root-to-stalk sustainable fish etc.) 58%
Fermented foods 35%
Greater transparency and accountability 44%

Support for medical diets (eg. High/Lean protein,
Low/No sugar, Reduced salt etc.) 36%
This is the year of ancient wisdom, and functionality through ancient wisdom!
It is also the year in which we will go beyond proteins and carbs and talk
about functional food. Eating ordinary vegetables seasonally is a large part
of that. In my opinion, there is still an inertia, when it comes to ordinary Sustainability is the keyword in the F&B space right now. Responsible
vegetables, but I honestly think the inertia can be broken very simply. eating is being preferred by both chefs and consumers. Restaurants are
Genuine chef link-ups with the average farmer are the key to the growth of looking out for small producers, to connect Chefs with hyperlocal produce.
Chef Ranveer Brar the indigenous vegetable space. Producers are supporting these efforts by producing all that is seasonal,
heirloom and indigenous. Wild edibles — ferns, nettles, berries, tubers
and more — have played an important role in regional cuisines since time
Avantika Bhuyan immemorial and chefs are harnessing these on their menus.

A process of discovery is afoot. India has long
used techniques that others are now discovering.
While there might be inherent cultural problems of
always harking back to the glory days, in cuisine, I think this is going to be a year of conscientious cooking and
it is proving to be boon! responsible eating. As Chefs we are looking at collaborations with
other chefs, farmers, and even local artisans for homemade butter,
Srikant Malladi cheese and clean products. We are shopping locally and seasonally.
And we are trying to get more creative with using up off-cuts,
bones and other such things to manage waste better.
Chef Vicky Ratnani