What the Fork: Millets to Pan-Ready Meals: What will be Food Trends of 2023? Kunal Vijayakar Writes
News 18I first met Tanya Godrej, the charming and poised executive director of the Godrej Group, at a little sit-down lunch hosted by her at the modern glass and chrome Godrej headquarters at Vikhroli, an hour away from South Mumbai. The writer, researcher and creator of this report, Rushina Munshaw Ghidiyal was exhausted, slightly nervous and flitted around explaining food trends that she had so lovingly explored and scrutinised. From the full-fledged five-star kitchen on the executive floor of Godrej One, along with full silver service, came dish after dish of the most delicately curated interpretations of Indian food. On a slightly more serious note, Godrej has since, initiated this Food Trend study year after year, and this report has not only been facilitating deep conversations in the food space each year, but has emerged as one of the most credible oracles of estimates that significantly impact the food industry annually. Of course, the launch of the Godrej Food Trend Report is always preceded with one of Tanya’s glorious lunches, or as it was in this case last week, dinner.