After Mumbai, Delhi might get its all-organic cafe soon. Burger and steak bars are making way for more such outlets. Fusion will continue to be the chef’s playground
Indian food is finally having its moment. It is breaking free of its traditional confines and we not only have home-grown chefs adding their own twists to the traditional fare but even those in the Western lands are experimenting with our dishes and proudly posting them on social networking sites and sharing recipes. Chillies from our land are going places, too. Plating and presentation have come up in a big way. Be ready for a more healthy makeover of Indian food in the coming year, more interesting twists and we must mention a lot of thought is already going into its presentation.
Chef Prem Kumar Pogakula, executive sous chef, The Imperial, tells us about the changing food trends in the coming year. He says, “When it comes to nutrition I am a data junkie. I spend about an hour a day reviewing the latest research to keep up on what’s on the cutting edge, and as a nutritionist I love exploring new products and observing emerging trends. As we start a new year there have been many predictions about which foods will generate big buzz in 2014, I think healthy and fresh ingredients will remain to be the key to win people’s hearts.” He further shares the trends for the coming year.
Go organic
Organic has been the buzzword and will continue to be so. This year first all-organic cafe was opened in Mumbai and there is a rise in shops serving home-made preparations.
The bulk of high-quality organic produce in India is going into export markets. In recent years, the organic sector is expanding, particularly in urban areas. Supply chains are being developed and diverse marketing channels from speciality retail to online commerce and direct-to-home are emerging. As a result, organic farming has even reached the mainstream media. While awareness of organic is generally increasing, the majority of consumers are still unaware of different sustainable farming systems of organic certification and existing labels. Personal relationships with retailers and trust in recognised brands remain a strong factor. Sustainable, local and organic remains to be the order of the day. At a time when consumers are increasingly weary of food production techniques and methods, organic, local and free-range are seen as beacons of trust. The sale of organic foods and beverages in India will grow substantially to meet the demand.
Natural energy drinks are increasingly gaining popularity among the mass market. Previously only found in health shops, these natural, caffeine-free products — delivering energy or relaxation, together with protein, vitamins and beneficial ingredients in highly convenient formats — are making their way into supermarkets across the region.
Bite in
We saw salad bars making an entry long ago, but now is the trend of burger bars, steak bars. In short bite-size trend will continue to grow. Expect more interesting bars to open up in the city in the coming year. Keeping in mind that not everyone is interested in the main course and an organised meal, the restrauteurs are churning out new ideas. So wait and watch out for more.
Fusions and flavours
With sophisticated palates around the world increasingly looking for new taste sensations, manufacturers are growing a market that offers flavour crossovers such as chilli and chocolate, sea salt with caramel, strawberries with fava beans, oyster and kiwi. This year’s food shows will include a range of exhibitors showcasing unexpected flavour combinations that taste terrific.
Tech smart
Despite testing economic times, consumer appetite for new formats, related technology and eating experiences shows no sign of abating. Notable developments observed so far include interactive food packaging linking via smartphone to online content, rise in brands using social media to crowd source opinion for new flavours, consumers being invited to elect new flavours for permanent range on social media and a development of the accountability and community trend.
As far as Indian cuisine is concerned the diverse and traditional flavours will still be popular due to their authentic flavours and use of unique and regional spices.