Food Trends To Look Out For In 2023
2 years, 2 months ago

Food Trends To Look Out For In 2023

News 18  

With new year come new trends. Fusion cuisine, influenced by globalization, is also becoming more common as it allows for the blending of different cultural flavours, ingredients, and cooking styles,” says Chef Prem Pradhan, Executive Chef, Nara Thai. “Another trend that is gaining popularity is the use of sea-based superfoods like sea moss, nori, and seaweed, which are known for their nutrient-dense properties and health benefits,” adds Karan Nohria, Founder at Silly, Mumbai. “Natural sugar substitutes such as monk fruit are predicted to become more popular as they are a zero-calorie additive, do not affect blood glucose levels, and can be used for people following low- or high-carbohydrate diets,” says Ishaan Bahl, Founder and CEO, Risa Hospitality. Sustainability is also becoming more important, leading to a focus on conscious eating and a preference for plant-based products that are seen as safer with less contamination of ingredients,” feels Chef Glyston, City Chef, BOSS Burgers Brews + BBQs.

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Culinary Innovation: The Rise of Versatile Ingredients in Professional Kitchens
5 months, 1 week ago

Culinary Innovation: The Rise of Versatile Ingredients in Professional Kitchens

News 18  

Professional kitchens are witnessing a significant shift in ingredient selection, driven by the need to meet the increasingly diverse preferences of consumers. Chefs and culinary experts are now prioritizing ingredients that are flexible, efficient, and adaptable to a wide variety of dishes and dietary needs. This trend not only responds to consumer demands for customization but also reflects the growing …

Culinary trends for 2012
13 years, 2 months ago

Culinary trends for 2012

Hindustan Times  

While 2011 was a year of gastronomic adventure, 2012 will see minimalism and simplicity become trendy. Many city chefs are already sourcing ingredients locally chef Saby, Olive Bar & Kitchen, gets fish from Gujarat, mushrooms from North East; chef Fernandes uses organic herbs and lettuce that come from the hills twice every week, and fish from Mumbai and Bengaluru. Restaurants …

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