Home style food, in-house greens and herbs, regional cuisines, ethnic spices, chef-driven tasting menus, simplicity in flavours and ‘back to basics’ emerge as top trends in F&B this year. Some popular chefs turn on the heat on cuisines and cooking methods that will define 2017 along with the trends that will be on their way out.
Manish Mehrotra Corporate Chef, Indian Accent (New Delhi, New York)
Top Menu Trends
Indian cuisine will go beyond butter chicken. There will be more focus on Indian regional specialities.
Menus will have home-style dishes
Food delivery companies will upgrade menus and make them specialised
IN
Real food and real flavours
Local and indigenous produce
OUT
Molecular gastronomy
Naveen Handa
Executive Chef, JW Marriott, Chandigarh
Top Menu Trends
The “back to the roots” trend is in vogue in regional cuisine. Age-old cooking methods from our heritage kitchens are making a comeback. Home-made concept dishes such as cured meats and locally-brewed alcoholic and non-alcoholic beverages will be in demand Customising the F&B experience will be more innovative
IN
F&B will become more focused, hyper-local, and hyper-personalised
OUT
Processed food
Imported produce that is considered more exotic than local fare
Ajay Anand
Director & Culinary Designer, Pullman Novotel, Aerocity, Delhi
Top Menu Trends
Farm to table, with chefs running their own vegetable and herb garden
Moving forward by moving backward—simple recipes or comfort food with a modern twist. The Modern Indian
menu at Pluck has Rogan
Josh with risotto.
Vegan, gluten-free and wellness menus
IN
Sous -vide cooking
French European, Mexican, Italian and Caribbean cuisines
OUT
Fried and olily food
Brazilian and Philippine cuisine
Sujan Sarkar
Olive Bar & Kitchen, Delhi;
Chef and Partner, Ek Bar, Delhi
Top Menu Trends
Chefs will explore and reinvent dishes with local and seasonal ingredients
Regional Indian casual dining
Return of fine dining
IN
Local produce-based European and regional Indian cuisine
Food trucks
OUT
Pub food and ‘mix and match’ multi-cuisine
Rahul Gomes Pereira
Executive Chef,
A Ta Maison, Delhi
Top Menu Trends
Customisation is key
Wholesome meals are
the future
IN
Simplicity is key. Healthy cooking methods are going
to be on the forefront.
Steaming and braising
OUT
Frying and mixing flavours
Gimmicky menus and small plates