From plant based food options to locally sourced ingredients and a focus on experimentation in rustling up dishes, chefs will like to step outside their comfort culinary zone and celebrate the New Year after a tough phase of pandemic hiatus. Needless to add that 'Healthy Nutritious Guilt Free Food' will be in for the long haul.
Top key food trends in the coming year
Chef Vaibhav Bhargava, Managing and Brand Partner ABV Hospitality/CHÔ
"More plant-based, local foods will be the highlight of 2023. I have been seeing development requests for more 'authentic' or regional recipes and if I look from the restaurant point of view it's more adaptable and cost-friendly since importing products from different countries is any day steep call, the costs go much higher, and it's not a long term sustainable approach because the consumer doesn't anything that's heavy on the pocket. From a South Indian Chettinad chicken to a Kashmiri pulao, people want to experience the local foods and traditional foods that they aren't quite familiar with. For example, Bihari food is garnering a lot of attention, and it's a magnanimous range of spread that is way beyond the staples."
Chef Manoj Kumar Pandey, Partner Chef at The Piano Man
"People love to eat and experiment with new cuisines and flavours. It's exciting to see the trends each year and work with them to curate something special for our customers. The year 2023 will see products from local farmers gaining popularity, and this trend will stay for a long time. Additionally, eating environmentally friendly or sustainable food will also see a rise in preference. I also see the acceptance of Indian cuisine worldwide, and it is one of the best developments in the sector."
Chef Amit Kumar Singh, Executive Chef, Renest Jaipur
This story is from the December 2022 - January 2023 edition of Food & Beverage Business Review.
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This story is from the December 2022 - January 2023 edition of Food & Beverage Business Review.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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In a concerted effort to address the pressing issue of protein deficiency among the Indian populace, the Poultry Federation of India (PFI) with support from USA Poultry and Eggs Export Council (USAPEEC) recently hosted a session held on 18th May 2024 in New Delhi, which convened leading industry experts to underscore the indispensable role of poultry protein in addressing India's nutritional challenges.
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Step into VietNom, where every corner is a canvas painted with the essence of Vietnam's charm and allure. It is indeed a sanctuary where every detail whispers tales of Vietnam's rich culture and natural beauty.
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Low in calories and fat but high in essential vitamins, minerals and water content, melons are ideal choices to beat the heat. Add this versatile fruit in your diet and stay well nourished as it will keep you hydrated.
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