If you thought 2016 had some of the most evolved and craziest food trends by far, you’ll be delighted to discover what 2017 has in store for you. From an increasing focus on farm fresh ingredients and the ever-growing demand for hyper-localized and unique flavors, the food industry looks like it is set to return to basics, while also experimenting with different styles of cooking and preparing dishes. The modern and the archaic will come together in the chef’s kitchen, to produce food that suits the demands of the globalized foodie.
Portuguese Food – Indian Accent was voted as the best fine-dining restaurant of 2016 in India by Tripadvisor. The corporate chef of the Delhi-based restaurant, Manish Mehrotra, has some interesting insights on what we might see in 2017’s food trends, not the least of which is the rise of the charcoal flavour in Indian as well as global cuisines. Mehrotra also predicted the rise of the Portugese cuisine worldwide. It is pertinent to mention here, that Lisbon is currently one of the hottest European travel destinations of the world and cheap flights are only part of the reason.
- Home Chefs – Kshama Prabhu of Corum Hospitality predicts a rise in the number of home chefs tying up with restaurants and hotels, to bring out their food and make it reach larger number of people. This is expected as the number of people wanting to taste authentic local cuisine with hyper local flavors, has been on the rise in India, as well as globally. She also predicted a rise in popularity of the savory desserts.
- Return to the classical style of cooking – Kainaz Messman Harchandrai, the head chef of Mumbai’s favourite bakery Theobroma, predicts that people all over the world will want to return to classical style of cooking and preparing food. She believes in the return of cast iron equipment, firewood for ovens, levain versus yeast and a slow, natural fermentation process, etc. She also believes in the talents of the current young crop of pastry chefs in innovating and reinventing Indian and western desserts.
- No more Nitrogen! – Zac Abbott, the head mixologist of Masala Bar, predicts a culinary route to preparing cocktails in 2017, with mixologists getting inspired from the chefs’ farm-to-table approach. Also, liquid nitrogen is going to be ‘so 2016’, with Abbott predicting exciting and advanced experiments with foams and airs, becoming the next big thing.