LIFESTYLE
In 2017, restaurants will focus more on sustainability, and the demand for local ingredients will increase
“This year, restaurants will innovate with local ingredients that are not used on a regular basis,” says chef Rachel Goenka.
From Greek and American to Peruvian — 2016 saw several new cuisines being offered in Mumbai. In fact, chefs believe that international cuisines were explored a lot t last year. Gaurav Gidwani, the executive chef of the gastropub chain Bar Stock Exchange and Mr. Baozi feels there are many undiscovered fares in India. “When it comes to food, regions like Belgaum, Karwar and Mangalore [in Karnataka] have a lot to offer. It’s time we explored these varied cuisines,” he says.
Although, there was greater focus on Indian regional cuisines in 2016, Paul Kinny, director-culinary, Bellona Hospitality, says restaurants have “just touched upon the concept”. “The trend will be carried forward in 2017.”
THE RISE OF REGIONAL CUISINE
Restaurateurs and chefs are all set to add more regional dishes to their menus. “I have spent the past few months exploring northwestern, southern, tribal fare, etc. They are exciting and unexplored. People in the city are ready for it. I often meet guests who fondly recall their experiences in Delhi, where there is a much stronger commitment to regional food,” says Kinny.
However, regional cuisine will be featured with a modern and creative twist. “People are bored of the same old continental food. This year, restaurants will innovate with local ingredients that are not used on a regular basis,” says Rachel Goenka, chef and director, The Sassy Spoon and The Sassy Teaspoon.
GO LOCAL
Higher interest in regional cuisines will also cause chefs to look for inspiration in their backyards. “Featuring the most ubiquitous ingredients over exotic produce will become a fad this year. Given the recent clampdown by the government on a string
of imports, exotic ingredients are being increasingly restricted.restrict Also, when everyone chases only a handful of ingredients or products, menus tend to look the same. The differentiator becomes hard to define. In light of this, the best policy would be to explore what’s in our backyards, rather than chasing a very limited supply chain,” says Manu Chandra, chef partner, The Fatty Bao and Monkey Bar.
In fact, Michelin star chef Atul Kochhar says turmeric, which is used extensively in Indian cooking, is the “rising star” among food trends, and will be used in a lot of dishes. “The powerhouse spice has significant anti-inflammatory properties, the potential to decrease the risk of cancer, and control diabetes. It also improves cognitive functioning,” says Kochhar.
FOCUS ON VEGETARIAN FOOD
Sourcing food locally will also open the doorway for experimentation when it comes to vegetarian food. “We have created a lot of limitations when it comes to vegetarian food. Vegetarians need to be given options beyond paneer and mushroom. At 212 All Good (Lower Parel), I have started using jackfruits, kantola and betel leaf. Pumpkin and cauliflower will take centre stage this year,” he says.
Chef Nitin Kulkarni of The Clearing House, Fort, agrees. “We have observed that a lot of non-vegetarians opt for vegetarian dishes off the menu if they are creative and different. The interest in plant-based diets is also growing. A great deal of research is being undertaken to make vegetarian food taste like, if not better than, meat,” says Kulkarni.
GO GREEN
Kochhar also feels protecting the environment and cutting down on wastage will play a major role this year. “Nutrition, environmental sustainability and [food] authenticity will be on the minds of people in 2017. Consumers are growing more loyal to brands that are leading the way to a sustainable future. For instance, a few companies are using wasted pulp from fruits and vegetables to make chips. Thinking of new ideas and ways to reduce wastage is the way ahead,” he says.
HIGHER INTEREST IN REGIONAL CUISINES WILL ALSO CAUSE CHEFS TO LOOK FOR INSPIRATION IN THEIR BACKYARDS.