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In the ever evolving food scene with incessant insta-feeds and social media fads, and every second person claiming to be an expert gourmand, it has become quite the task to predict and lay down food trends that seem plausible and are here to stay. Somehow I’ve managed to go through the ordeal and list out for you the trends which are likely to make a beeline in the year to come.
PICKLES & FERMENTS
Health trends move fast, whether that’s the hottest vegetable or a cooking technique. Fermented food and probiotics, which are considered ‘gut-friendly’, are gaining popularity. What this means is more pickling and fermenting. So kimchi, kombucha, and Yucatan pickles will remain foods du jour.
The greasy bastardised tragedy known as the taco bowl is one of the most globally accepted Mexican dishes, and Mexican food is hot, hot, and hot. You won’t need to climb any walls to get to these tasty treats — we’re predicting there will be a taco truck on every corner. Yum!
Winter is incomplete without a fireplace and s’mores, but it turns out, you don’t even need the fire anymore. As one of the hottest food trends this year, s’mores has permeated into just about every category in the restaurant world — from coffee and ice-cream to frappuccinos and vodka.
Mesmerising YouTube videos of this Thai dessert have brought rolled ice-cream parlors to cities across the U.S. Watching this sweet treat being prepared is almost just as exciting as actually eating it. A milk-based ice-cream is poured onto a frozen metal plate and it’s kneaded and spread across the surface with little paddles. When the icecream freezes into an even layer on the plate, it is scraped into rolls and placed in a cup. The dessert is then covered in the toppings of your choice — marshmallows, gummy bears, chocolate sprinkles, shaved coconut, hot fudge.
Chefs like Heston Blumenthal have been advocating the consumption of insects for some time now, but the trend has not been well accepted in India so far. However, as sustainability is increasingly on our radar, the idea of reducing our intake of traditional protein sources is ever more attractive. Add to this the fact that insects now come in pulverised powder form — the ‘flour’ can be used in pancakes — and it almost sounds appetising. If the idea of munching on whole, dried insects leaves you feeling cold, I think India would soon have paranthas made from them.
Buddha bowls are one of the healthiest food trends to have taken over Pinterest, and eventually the entire Internet. Also known as macro bowls, they are packed with protein, fiber, vitamins, and antioxidants. What’s more? They are highly customisable and require zero culinary superpowers. The colourful bowls are usually loaded with raw or roasted vegetables served on a bed of whole grains (chickpea or brown rice) with sauce. You can also garnish them with chopped herbs, nuts or seeds for added texture and flavour.
Often called ‘goth’, black-coloured foods have been showcased on social media for a while now. From cupcakes and ice-creams to pastas and breads, the internet cannot get enough of this dark trend. While many chain restaurants abroad have resorted to squid ink to create an intense black colour for burger buns and pastas, others have gravitated towards activated charcoal. The ingredient, which gives food an ashy color, is touted as a ‘detoxer’ and has lead to some incredibly decadent Instagram photos.
LOW & NO-ALCOHOL DRINKS
As more and more people are shunning alcohol or limiting intake since they value quality over quantity, we foresee non-alcoholic drinks becoming the go-to beverage of choice next year. Expect to hear much more talk of turmeric shots, charcoal-activated water, cold-pressed juices, and non-alcoholic spirits.
HAPPY NEW YEAR!
Image Credits: Food Engineering | Green Tourism | Forks Over Knives | YouTube | The Leaf Chronicle | Food Health Legal | That Clean Life – Blog | Cashmere Cravings | Toronto Star
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