WHAT'S HOT ON THE PLATE?

Diners are craving deeper connections to their meals. It's no longer just about flavor—it's about the stories behind the food

- BY NUSRA

In the food business, nothing stays still for long. What delights a diner today might not even catch their eye tomorrow. With social media playing an active role and people travelling a lot, the customers seem to be more exposed in terms of food that is being served in different parts of the world.

EXPERIENCE AT THE FOREFRONT

“Today people have access to real-time food trends. Earlier, we could create menus that were like forever and perpetual, but today it is completely different, and people want things that are based on high-quality ingredients, good for their health, and pocket-friendly, and people are looking for experiences when they go out for dining,” said Chef Abhijit Saha, who was one of the first chefs to introduce molecular gastronomy in India at the time when we hardly knew anything about it.

This surely means that chefs play a very big and dynamic role in keeping up with the space and demand. And there is no mistake in saying that chefs are innovators.