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5 food trends to watch out for!

Top chefs on gastronomical experiments coming your way this year

brunch Updated: Jan 27, 2018 23:30 IST
Farhad J. Dadyburjor
Farhad J. Dadyburjor
Hindustan Times
chefs,Black Chicken,Madhya Pradesh
Top chefs tell you the five food trends that’ll rock this year

Chicken in black

Black chicken is known to have higher nutritional value says Kedar Bobde

“Black Chicken is a native breed from Madhya Pradesh and Chhattisgarh. I was excited to experiment with this rare breed of chicken as it’s known to have higher nutritional value and is very rich in protein, low in fat and cholesterol. Plus, it tastes absolutely delicious!”
-Kedar Bobde, deGustibus Hospitality

The probiotic yet tasty treat

Kefir grains can replace yogurt or cheese-based salad dressings says Nagraj Bhat

“Good health begins in the gut. Fermented foods like kimchi and kefir are one of the oldest secrets to robust health. Kefir grains can replace yogurt or cheese-based salad dressings and can be used for making sour cream dip and dessert parfait for an amazing probiotic treat.”
-Nagraj Bhat , London Taxi

Umami rules

Umami will continue to be a huge trend says Rishim Sachdeva

“Umami continues to be a huge trend, one which can be really drawn out of a dish through the technique of preserving ingredients. We will also witness many fun, creative techniques like young miso and meat tartare with nice ferments.”
-Rishim Sachdeva, Olive Bar & Kitchen

Going green garlic

Green garlic will become a favourite for all chefs says Dipak Adhikary

“This year will honour many new flavours and condiments like green garlic. Green garlic is more mellow and less spicy in flavour than regular garlic, and can be used raw or cooked like scallions. Green garlic will definitely become a favourite for all chefs.”
-Dipak Adhikary, The Good Wife

Flavours from the kitchen

Green garlic will become a favourite for all chefs says Aloysius D’Silva

“I see us going back to our origins when it comes to flavours – serving up Indian flavours, whether via a modern take, or a traditional route, by offering age-old recipes that reminds guests of their mother or grandmother’s cooking.”
- Aloysius D’Silva, Lady Baga

From HT Brunch, January 28, 2018

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First Published: Jan 27, 2018 22:17 IST