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5 food trends to watch out for!
Top chefs on gastronomical experiments coming your way this year
Chicken in black
“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
“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 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
“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
“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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