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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