Oddly seven years ago, calling a menu regional and seasonal was the latest cool trend. Of course, many of these menus were genuinely curated seasonally to honour the conversation around sustainability as well as reduce carbon footprint. However, regional and seasonal soon succeeded to making the humble ingredient the hero of a menu, and before we knew it, the ingredient-forward concept was driving restaurant marketing almost as swiftly as the pineapple-on-pizza debate.
The point, however, is not to look down on how trends in the culinary world change, or call a concept a ‘buzzword’. Rather, we set out to speak to chefs, ingredient suppliers, and experts to understand the ingredient-forward phenomenon so that consumers can see beyond marketing techniques to make their choices.
DEFINE IT, PLEASE
“You let the ingredient or a singular part of a dish shine, without muddying it with all kinds of complications or components fighting for attention on a plate. If I’m doing a fish, for example, I want the fish to shine without things that’ll take away from its flavour. At my new restaurant, LUPA, that’s really what we’re aspiring to do,” explains chef Manu Chandra, when asked how he defines the idea.
The Bombay Canteen was one of the first restaurants to curate their menus on a seasonal basis, and executive chef Hussain Shahzad feels extracting the right flavour and character of an ingredient is respecting it. “When you complicate it too much, it takes away from the ingredient. Showcasing the ingredient in its true form is what’s ingredient-forward to me,” he says.
This story is from the March 2023 edition of Grazia India.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the March 2023 edition of Grazia India.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
NEW ROLE, NEW RULE
As the first Indian woman to win two Michelin stars and a new mother, chef Garima Arora shares her recipe to a well-rounded life full of flavours, tradition, and ambition
HUMBLE HERITAGE
India’s multicultural facets and diverse approach to food, fashion, and life has inspired many, and this brand is paying the ultimate tribute to the country
CLEAN SLATE
What are the beauty secrets of Gen Z representative Khushi Kapoor, the firstever ambassador of a much-loved Korean beauty brand?
PORE PERFECTION
What is oil gritting and why is everyone talking about it?
ELEVATING QUIET LUXURY
This Italian fashion house is consistent in its efforts to make subdued luxury look cool
A LOVE LIKE THIS
After a picturesque show that got everyone talking, Amrita Khanna and Gursi Singh of Lovebirds speak about their new collection
SOME KIND OF BRILLIANCE
How do you detail a sparkling four-decade long career journey in a half-hour chat? By uncovering the things that matter the most: A passion for design, a love for gemstones, and a dream of wanderlust. In what is probably her 40th visit to the country for Bulgari’s A Roman Holi gala), Lucia Silvestri, Bulgari’s Creative Director, talks to Grazia about the things that she holds closest
STRAIGHT-TALKING
Going beyond being a nod to tradition, embracing our heritage is an exploration of timeless craft, details Monica Shah of luxury label JADE
Label ALERT
This month, form and fabric shape different philosophies on dressing
YOUNG CONNOISSEURS
Meet Rudritara Shroff, the 16-year-old who brought together revered names in Indian art to create artworks that aid neonatal growth