Local recipes were in the spotlight last year. This year, it’s just going to get better with the expansion of regional cuisine with a focus on local produce. In addition, local dishes from other countries will also be included in menus, while chefs are keen to experiment with pickling and fermentation techniques.
From Megha Kohli of Lavaash by Saby and Varun Pereira of Sly Granny to Anahita Dhondy of SodaBottleOpenerWala, here’s what chefs have to say about the food trends to expect in 2019.
Dominic Gerard, Executive Sous Chef, The Leela Bengaluru
An increase in the popularity of slow food, a focus on ingredients that are best in season, organic produce, millets, vegetarian and vegan foods will be the highlights of this year. The slow food concept will also bring back more regional cuisine. The thali has always been popular, and the bento box, which is similar, will get more popular.
Sabyasachi Gorai, Consultant Chef, Byg Brewski Brewing Company and Bob's Bar
I wouldn’t call it a trend but we will move towards more locally-sourced and seasonal produce. We would also look at cleaner and less water-intensive sources. By cleaner I mean where chemicals haven’t been used in farming. We will have to hand-pick our ingredients directly from farmers, this is going to be the way ahead.
Aditya Singh Bhadoria, Executive Chef, 1Q1
Peruvian and Brazilian cuisines, and Japanese and Mexican fusion food will be popular in 2019. The perfect example of Peruvian Japanese is the Tuna Sashimi Tostada, which is created with thinly sliced tuna served on a flour tortilla with wasabi lemon cream, tobiko and parmesan cheese. Also considering how food photography is getting popular by the day, we have to make use of this with unique plating techniques. We have also incorporated edible flowers (like Lavender Lattés and Rose) in both our food and drinks for visual effect and to create fresh and aromatic flavours.
Megha Kohli, Executive Chef and Head of Operations, Lavaash by Saby
Regional food will expand this year. By regional, I mean we will be looking at cuisine from interior parts of India. For example, we are exploring the Dogri cuisine which is from Jammu and Kashmir and we will also look beyond the litti chokha from Bihari cuisine. Pickling and fermentation too will be in the spotlight.
Stephane Calvet, Executive Chef, Four Seasons Hotel Bengaluru
‘Ingredients with Origin’ — a true concern and interest about the origin of ingredients that compose our dishes will continue to be the Northern star for chefs in 2019. Keeping it simple and authentic has been the style and this will continue to be the overarching philosophy.
Anahita Dhondy, Executive Chef, SodaBottleOpenerWala
Millets are the way forward! Using traditional Indian grains and substituting wheat and rice with them in many ways will be trendy. Using seasonal, regional and sustainable local produce will be the highlights with zero wastage and root-to-shoot cooking.
Vikas Seth, Culinary Director of Lounge Hospitality, Sanchez and Sriracha
Even though regional cuisine will be a big trend, people will open up more to international cuisines because everyone is travelling a lot more. However, foodbased experiences will trend. Diners can watch their food being put together. For instance, we roll out tacos and toss fillings and plate the dish in front of diners at Sanchez. At the same time, unexplored cuisines from other countries will find acceptance.
Varun Pereira, Executive Chef, Sly Granny
Salt and sugar will be the star ingredients in 2019. These are key in fermenting and pickling foods. Pickling is slowly gaining momentum in the Indian markets. Great for health, pickling has always been around in India and is used in some cultures to preserve foods that are seasonal. Kombucha is another beverage with numerous health benefits that is made by fermenting tea with sugar and symbiotic culture.
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