What does the future hold for us, in terms of food habits, choices and trends? This and more, was demystified today, at the sneak peek of the Godrej Food Trends Report 2020, by food consultant Rushina M Ghildiyal and CN Nageshwaran of Godrej, at an event curated by well known journalist, Sourish Bhattacharya and Sanjoo Malhotra of the Tasting India Symposium, at the Diya restaurant of the Leela Ambience Hotel, Gurugram.
On the panel were distinguished people from the F&B industry like restaurateur AD Singh of Olive, Pushpa Bector of DLF Malls, Samir Kuckreja, founder and CEO, Tasanaya Hospitality (author of NRAI’s India Food Services Report), Indian Accent’s famed chef Manish Mehrotra, Chef Megha Kohli of Lavaash By Saby, among others.
Emerging trends would include heightened awareness among consumers about making healthy choices, but not compromising on taste; a desire to preserve and sustain our environment for future generations to come, thereby minimising waste, making green choices and eating those greens too! The impetus is on rising regional food trends with a desire for authenticity or real food, that our grandmothers cooked, but, with a contemporary twist.
Southeast Asian food is also a present and future food choice that sits well, on the Indian palate. And of course, among many other details, it was also found that tenacious Indian home cooks are spreading their kitchens far and wide, even inside the best Indian hotels.
Pretty interesting times, with food, as the new fashion. Eat. But with a conscience and taste!
More below: The Godrej Food Trends Report
Top 10 Predictions For 2020
(Research and data analysis by Rushina M Ghildiyal of A Perfect Bite Consulting)
1. Eating local and seasonal foods as a conscious choice, to protect the environment and support local food producers
2. More involvement with South- East Asian flavors, a growing market with immense potential.
3. Rise of the neighbourhood Foodpreneur. From small kitchens to our homes.
4. Real food, real issues and real stories. Nothing artificial.
5. Home style food, ordered from outside, will be in demand because of a nostalgic wave, precipitated by decline in actual cooking at home.
6.Convenience cooking will be in; personalised and simply put together, for easy meals.
7.Main course, desserts, cocktails: desi is the way to be.
8. Desi ghee, cold pressed local seed oils will be in demand.
9. Rise of the culinary explorer. People are looking at exotic dining and travelling options.
10. New ways of packaging ancient, culinary traditions.
And to sum it up in a nutshell, the launch of this report had Chef Ashish Bhasin and his team, stick to previous findings, to present a lunch menu, at this event, that focused on real food. Filling, healthy and reflective of the flavors of a diverse India. Regional best-sellers to be precise.
So, on the table, were some interesting dishes like Assamese Chicken In Bamboo Shoot, Manipuri Black Rice Kheer and Mishti Doi Ice Cream, among others like those below, with pictures.
Phulkopir Paturi (Cauliflower steamed in Mustard)
Garhwali Gehet Ki Dal
Paniphal Ki Subzi