Zorawar Kalra, founder and managing director of Massive Restaurants, predicts a blend of international ingredients in Indian delicacies and Indian spices in international favourites
In the coming years, we will be focussing on regional Indian fare from across the landscapes of India being presented to an international audience. After Japanese, other international cuisines like Vietnamese, Cambodian, Mexican and Lebanese will see a surge in popularity. We will also witness the use of many international ingredients in traditional delicacies and vice versa — many Indian spices and ingredients are added to international favourites and not just within the culinary boundary of India. Here are a few forthcoming trends in the F&B industry and consumer behaviour.
Tapas
The scales are shifting towards the concept of tapas-style menus and small plates, where diners get to experience a large array of the restaurants' specialities and at the same time not filling themselves to the brim. Tapas-style menus are a trend that many restaurants have started adopting in recent times and something that we see picking up both in the Indian as well as the international restaurant space. This trend is still at a very nascent stage and will take some time to gain momentum, though the process has already started. The use of fresh produce — locally sourced vegetables and fruits — has become a norm and many chefs and restaurateurs have already begun their own small farms as an extension of the restaurant or away from it. The reason is multidimensional — while on one hand, it’s more cost and time effective for restaurants to develop their own produce, on the other, plucking and using fresh produce in the dishes gives guests a whole new dining experience, which is more engaging.
Traditional V/s Modern cuisine
Diners globally, today, have become quite adventurous and have allowed their curiosity to get the better of them. This curiosity to try new cuisines has given space for fusion variations to come up. However, the downside to it, in the Indian context, is that “traditional Indian” cuisine is getting lost or losing its focus. While we may be stepping away from traditional cuisine due to globalisation, there is enough demand for authentic as well as contemporary Indian cuisine in their respective spaces. While the demand for traditional Indian fare is still equal to what it was a few years back, modern Indian cuisine is only set to take centre stage in the times to come.
Progressive cuisine
Modern age diners are looking for out-of-the-box concepts and something that breaks the daily monotony of home dining. It is here that the concept of ‘Progressive Cuisine’ has stepped in to bring in a sense of surprise into the fray of dining out. Using modern culinary techniques, latest technologies and cutting-edge styles of presentation, progressive cuisine aims to showcase delicacies from around the world in a contemporary manner, which brings them to the year 2020. Don’t mistake progressiveness with the earlier concept of fusion, which sadly many believe to be the same.
Use of exotic and high quality imported ingredients
Earlier, it was largely the domain of super luxury hotels around the world. Today, restaurateurs and chefs globally are investing in offering their patrons a similar experience, using high quality, exotic and imported ingredients not as a point to lure in the well-heeled, but to add to the dining experience. They are offering a more authentic and flavourful cuisine at practically 1/3rd the cost of what one pays for a similar experience at a luxury hotel. While this has already been in process, the trend is only expected to become bigger in the coming years.
Going Glocal
Glocal (globally local) is the new wave. The times to come will witness use of many international ingredients in Indian dishes and many Indian spices in international favourites, not just within the culinary boundary of India, but overseas as well. This trend is a result of diners becoming more adventurous, while there is a segment that still prefers the traditional cuisine, the younger generation is ready to experiment in order to find newer and finer flavours.