Glocal Is The New Wave
While we may be stepping away from traditional cuisine due to globalisation, there is enough demand for authentic as well as contemporary Indian cuisine
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he biggest trend which is encouraging for restaura- teurs and chefs is the growing need for innovation, which largely stems from the well-travelled and well-heeled diner’s hunger for experimentation,
owing to their exposure as well as their willingness to spend, exploring newer experiences in the dining space. Some other key trends which seem to be catching up and I expect will become big in the coming year are listed below:
Local & Sustainable: One of the key trends for the coming years will be the focus on locally sourced sustainable food and ingredients, coupled with some foraging elements.
Tapas: Gone are the days when people would get ex- cited by large portions. Now and going forward, the scales are shifting towards small plates and the concept of ta- pas style menus where diners get to experience a large array of the restaurants specialities, while not filling themselves to the brim.
Traditional vs Modern: Diners globally have become quite adventurous and allowed their curiosity to get the better of them. This curiosity to try new dishes / cuisines has created space for fusion variations to come up. However, the downside to it, in the Indian context, is that “traditional Indian” cuisine is getting lost or losing focus. While we may be stepping away from traditional cuisine due to globalisation, there is enough demand for authentic as well as contemporary Indian cuisine in their respective spaces. While the demand for traditional Indian fare is still equal to what it was a few years back, modern Indian cuisine is only set to take centre stage in times to come.
Use of Fresh Produce: With advancement in technology, we are witnessing the world moving to organic and fresh produce being preferred on our plates and in our kitchens. Locally sourced vegetable and fruits have become a norm and many chefs and restaurateurs have already begun their own small farms as an extension of the restaurant or away from it. The reason for this trend is multi-dimensional; while on one hand it’s more cost and time effective for restaurants to develop their own produce, on the other plucking and using fresh produce in the dishes gives guests a whole new dining experience which is more engaging.
Molecular Gastronomy: While molecular gastronomy has been prevalent and hugely successful globally for the past few years, Masala Library by Jiggs Kalra and Farzi Café have been credited with introducing it in Indian cuisine. While the diners find the concept fascinating, there is still a lot left to explore in the concept and a long way to go for the diners to be aware about the nuances of the process, for a pure molecular gastronomy concept to work in the Indian environment.
Going Glocal: Glocal (globally local) is the new wave. This trend is a result of diners becoming more adventurous; while there is a segment that still prefers the traditional cuisine, the newer generation is ready to experiment in order to find newer and finer flavours.
Culinary Tourism: In the recent past, we have seen many chefs of Indian origin being invited overseas to showcase Indian cuisine to the Western audiences. The same has been the case with chefs of international origin being invited in India to showcase their cuisine at specially curated events. This form of interchange, although seen in ancient times as well as effectively done by people like my father Jiggs Kalra, late Tarla Dalal and Camilia Punjabi in the 70s, 80s and 90s, is seeing a surge in the form of culinary tourism and is set to become bigger and an effective way of showcasing authentic cuisines from various countries to the Indian audience.
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