Fermentation, regional, marinating… RUPALI DEAN predicts food trends for the year
Food is an ever evolving empire of experiences! Almost nothing says more about a country and its people than the national cuisine and associated traditions, so regional cuisine and native ingredients are here to stay for sure. Going to eat at an establishment with few menu items, knowing that the food will be dependable and fresh, will outdo the larger-menu operations whose enormous diversity causes one to wonder about the derivation and freshness of the dish ordered.
Fermentation, being a natural and healthy preservation method, is making a comeback. Owing to the fact that diets like Paleo and Keto are gaining popularity, alternative fats like clarified butter will be in vogue. Low fat, plant-based and faux meat snacks will be available everywhere. Smart ingredients would replace unhealthy ones for example coconut crisps, broccoli rice, and zucchini spaghetti instead of the ones that are high in carbohydrates. Easy, delicious and simple menus will be back in. Also expect to find more strong flavours as kitchens are using more marinating equipment or smokers as a means to add flavour without taking away from the value of the food. Cantonese and Vietnamese cuisine will be the flavour of the year and there will certainly be more South East Asian cuisine restaurants on the anvil. Looks like 2019 is set to be a year of more adventurous eating too as chefs are looking at foraging and exciting advances in cooking technology. Another interesting trend would be stand-alone restaurants taking space at five star hotels.