International dishes will have local ingredients
Glocal Concept: Food will be inspired by locally available/seasonal ingredients. Under this umbrella, all kinds of options will come with local flavours. People will eat more local food and international food also will be inspired by local flavours. Eg: Achari babaganush, baked jack fruit salad, steamed yam and lettuce salad, baked savoury chow-chow Immunity booster, detox water will also come with indigenous spices and seed water. Coriander seed water and methi seed water will come in a big way.
Egg-based Recipes: Eating eggs with experimental flavours will become a big trend after Covid-19. Presenting eggs with different flavours will catch up in a big way. Eg: Arepas benedict, fruit omelette, matzo brie, migas Tex Mex
Kombucha: This fermented tea is becoming very popular all over the world. It has tremendous health benefits which include probiotics, anti-oxidant, vitamin B12, vitamin C, helps in metabolism and low in sugar Eg: Healthy cocktails and mocktails, brunch beverages
Spiced influenced International dishes: People will love to taste international dishes inspired by spices especially the local ingredients. Eg: Podi burrito wrap, adai with hummus, masala egg Benedictine, chicken 65 enchiladas
Cicchetti: This small sharing Venetian dishes will become very popular all over the world. It’s like an Italian version of tapas, mostly eaten between 7.30 and 10.30 pm. This will be the most sort-after dish when you are going out with family and friends. Eg: All-day breakfast, skillets, meal bowls, pasta, flatbreads all in petit sizes
- Sujan Mukherjee,Executive Chef, Taj Coromandel
Organic food to make a huge comeback
Plant-based food or organic food will continue to reign: The world is shifting towards a more vegetarian and vegan diet and production of organic fruits and vegetables has seen a great hike in the present year. Foods to add to a climatarian diet would include algae, seaweed, pulses, grains and legumes, invasive species of plants, fish, and insects.
Live cooking in restaurants: Another trend that is notice worthy is fresh/live cooking in front of the guest where the guests can see how their food is being prepared and enjoy interactive dining. Live counters, freshly cooked meals, customised options are the way forward.
Immunity boosting ingredients: Since the pandemic began, consumers have been conscious of their health and are consuming food with health benefits that contain immunity-boosting ingredients, such as ginger, turmeric and gooseberries. These ingredients will still be a highlight and trending in 2021.
Food alternatives will become more popular: In place of buffalo milk, we, at the hotel will be using almond milk, soy milk or A2 cow milk. Instead of peanut butter, we will be offering walnut butter, hazelnut butter and almond butter. Alternatives to rice would be using quinoa or wild black rice.
Consumption of less or no sugar and substitution with other products: Allulose has started to expand into multiple formats – crystal form and liquid syrup – and is making its presence felt in multiple categories as a sugar substitute. Replacement products featuring a combination of allulose and sucralose as sweeteners will become more common. Meal replacement brand Soylent, for example, recently reformulated its range of drinks to include allulose, while Cocomels launched a sugar-free version of its coconut milk caramel candy sweetened with allulose and monk fruit, making it keto-friendly and free of sugar alcohols.
- Mukesh Sharma, Executive Chef Sheraton Grand Chennai Resort & Spa
More demand for home grown ingredients
Restaurants will bounce back strongly: Food is one of the most affordable ways to create happiness. There is a huge demand for restaurant food these days and I think city restaurants will come up with innovative ways to attract consumers.
Conscious eating: After the pandemic, we have started to give extra care for their health. People will become more mindful about what they consume. These days, customers who come to our restaurants ask about the ingredients and from where we source them. People wanted to have tasty and wholesome food.
Eating local: There will be demand for locally sourced ingredients. What we have noticed during the lockdown is that more people have started experimenting with homegrown ingredients and I think this trend will continue next year also.
Craft coffee becomes popular: Coffee as a beverage will be consumed more in 2021. Craft coffee means making high-quality coffee while sharing the story of the coffee with the customers. People who come to our restaurants have started enquiring about the coffee beans and the method of making the coffee. It is more of a culinary experience and will emerge as a strong trend.
Delivery services will continue to be a strong player: Though it is not good for restaurants, food delivery partners will continue to strive as a good vertical of business. People wanted the convenience of food getting delivered at home and many are only preferring home delivery now.
- Japtej Ahluwalia, Restaurateur
Home-cooked style food in Restaurants
Plant-based foods: The most important trend in coming years will be plant-based foods, not because I’m a plant-based chef, but due to the pandemic people are choosing to eat more plant-based food. Also, cruelty to animals has been exposed hence people are making conscious choices.
Millets: The food industry is finally recognising and appreciating sustainable grains, whether you add in your soups or bake cakes, millets are versatile grains
Home-cooked style food in Restaurants: In the current scenario, consumers are becoming very much aware of a healthy lifestyle and lockdown surely made us appreciate that. Chefs are now trying to do the same in the restaurants too.
More veggies in desserts:- This trend will continue to dominate in the coming years for sure. For instance, sorbet or brownie made with beetroot is something which I highly recommend.
Whole Foods: People are now moving away from sugar and refined/ processed foods and incorporating more whole foods. Though it is still a small number, demand is constantly growing. People are becoming more aware of the benefits of whole food.
- Neelima Sriram, Homechef