What’s on your plate?

Manpriya Singh

When the question ‘what are we going to eat in the next meal’ weighs heavy on the mind of so many of us, it only makes sense to find out ‘what are we going to eat this year’ and while at it, how and where. From a new cuisine to a novel dish, we go trend spotting for 2020. While nobody knows so much about education, an idea or a great book, but good food can definitely change the world. One cuisine at a time.

The year of micro greens

There may not be a marked shift in food preferences from one calendar year to another, but just half-a- decade in the food industry seems like another era. Pin-pointing to how the evolution of food preferences is much more steady than slow. From sea-plants to micro greens, the terms that were buzzwords just a few years back are a staple in the menus now. Opines Chandigarh-based food influencer Vageesha Bahel, “I see micro-greens, an upcoming trend, that’s literally spread like wild fire in the food industry.” And why not? “These tiny greens add an extra dash of flavour to food and also enhance the presentation.” She adds,

“With many eating joints in Chandigarh using micro greens I see this small magical ingredient becoming popular in 2020.”

Healthy got a new definition

If not an altogether new then a slightly altered one, but the quest for healthier food remains a fixture in the industry rather than a fad. “And that’s also the case with vegetarianism and veganism because people are getting to know about the antibiotics in food that comes from animal source,” Rajkanwar Singh Bhangoo, chef-restaurateur, AJA Fresh, gets us started. “People are also getting to be aware of the benefits of alternative milks like oats milk and lots of different grains as an alternative to rice. For instance there are five types of millets, black rice— so much variety on the menu.” In terms of cuisine, he’d rather put his finger on South Korean cuisine that is set to be popular in the coming year. “Especially, South Korean broths and grills.” And then he points to something that had the chef community excited for a while now. Including celebrity chef Vikas Khanna and his latest book—The Magic of Slow Cooking.

Hello, slow cooking

Unfortunately fast foods chains, processed foods, induction cooking; all or individually had over the years made us alien to the concept that has its roots here—slow cooking. It all started as a search for retaining the subtle and smoky flavours in food but then the food world rediscovered the health benefits of slow cooking too.

In terms of super foods, Chef Karthick from JW Marriott is looking at fresh blueberries, hazelnuts, quinoa, kale leaves and mustard greens. “We will also see an increased focus on floral-infused foods and drinks for their health benefits, with flora such as lavender, dandelion, hibiscus a good source of anti-oxidants and vitamins.”

Up and down

What’s trending up, will have to eventually hand over the limelight when the time comes. Restaurant consultant Angad Singh, founder director, The Right Knife, sees a definite shift from the microbreweries. “They have reached a saturation point and exhausted themselves.” There is one thing that he feels the New Year will witness in full force. “The potential of cloud kitchen, a model where big players like Zomato have entered.” And that will directly dictate the kind, quality and type of food we have.