Superfoods with Superlative Qualities ...enter restaurant kitchens

Health consciousness among the diners, not only in India but all over the globe, has increased the exigence of superfoods in F&B outlets across the globe. Besides usage of superfoods like millets, amla, ashwagandha et al. there is also an increase in usage of fermented superfoods. Ashok Malkani views the market for superfoods and gives a broad perspective of the how and why the demand for superfoods is increasing.

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Superfoods are gaining traction in Indian F&B outlets, driven by a growing consumer demand for health-focused options. Today, even global hospitality brands are serving cuisine with ingredients termed as superfoods. An oblivious person may ask: What are superfoods?

Vilas Dhankute, Executive Chef of Grand Mercure Bangalore, informs, “Superfoods are foods that are packed with nutrients like vitamins, minerals, antioxidants, fibre or probiotics, which may offer health benefits beyond basic nutrition. They are becoming popular because people are increasingly becoming health-conscious, seeking nutrient-rich, clean foods, with millets and fermented foods, fitting perfectly into this shift.”

Zorawar Kalra, Indian Restaurateur, Founder and Managing Director of Massive Restaurants Pvt Ltd., explains, “Superfoods are foods which are typically plant based but also sometimes include dairy and some fish. The term, superfoods, refers to nutrient-dense fibre minerals or probiotics and other beneficial components. In India, its popularity has been driven due to a shift towards preventive healthcare and wellness. Social media pushing turmeric lattes, moringa powders and chia puddings has also added to its popularity. Government campaigns like the International Year of Millets 2023, have contributed in putting traditional Indian grains back on the table.”