Spokesperson: Chef Jerson Fernandes, Executive Chef, Novotel Mumbai Juhu Beach
One of the favourite things to do to enjoy free time globally as we know it, is relishing a meal with friends and family that unfortunately the pandemic put a pall over. Ordering in became the norm in comparison to dining out, and the experience was only further enhanced by the plethora of selections available at one’s disposal to choose from. Although, expectantly, restaurant visits will see an upswing this year.
A lot of patterns have been observed as a direct result. There has been a visible shift made towards vegan and healthy options, as quite a lot of people have been educating themselves better on the concept of clean and plant-based eating. A lot of them even took to cooking their own meals as part of the process to ensure complete cleanness of the ingredients being used. Apart from this, global cuisines are being experimented with extensively. For instance, Lebanese as well as Japanese cuisine have been gaining popularity among the masses across the country.
Unique food concepts such as fusion dishes have also been introduced across varied cuisines and is widely appreciated. For example, Risotto prepared in Red Thai curry or an Espresso Martini. This is because consumers subconsciously derive a feeling of the best of both worlds, thus leaving them satisfied.
Another trend that the populace can anticipate is the evolution of restaurants. This is because over the last two years, restaurants have taken a beating. Shutdowns and lesser customers were the first signs, and now there are ongoing supply chain concerns and increased food costs. These difficult circumstances are propelling efforts such as ghost kitchens, smaller and more concise menus, and even outdoor dining. This may even mean the restaurants being open fewer days of the week, as compared to everyday. Although restaurants are expected to adapt to being more tech-savvy in the near future as well.
Restaurants have also taken to sustainable/ reusable or recyclable packaging as a means of acting on climate concerns and curbing wastage. The packaging used for delivery uses minimal plastic and providing cutlery is avoided. The packaging has also become tamper-proof to ensure food safety. Paper straws, compostable trays and clamshells, compostable bags are some of the options being considered nowadays.
Indoor farming is anticipated to be one of the biggest trends in 2022. Chefs and restauranteurs have been heavily investing in indoor, controlled environment agriculture over the past few years, and we will start seeing the fruits of that in-store in more locations very soon. Herbs, lettuce, microgreens, fruits and veggies like onions, spinach, chillies, bananas, lemon, pumpkin, tomatoes, etc are hot favourites in most indoor farms.
Super Foods will continue to be the trendsetters in most of the menus, be it at restaurants or in hotels. Millets and other grains like quinoa, moringa, avocado, walnuts, salmon, mushrooms seaweed, kale, apple cider, sattu, etc will dominate the menus in 2022. Chefs are trying to incorporate more of these superfoods in their menus adding to the health benefit factor of their guests. Cloud kitchens which became popular in the pandemic will remain a highlight in 2022, thanks to the social distancing norms and restrictions which has made takeaway food the new normal at most dining venues.
Cocktails have been timeless and loved across all ages but these glasses of sparkling joy have also seen a speedy trend as more and more experimental concoctions of alcohol are being introduced. Old fashioned cocktails to newly crafted ones, these delicious beverages will definitely bring a buzz in 2022.
To summarize, the past years have seen so many changes in regards to food trends and dining that whether at home, at a restaurant, or anywhere around the world, these culinary trends are expected to make 2022 one of the most delightful and diverse years. So, a word of advice – prepare to eat a lot.