The humble vegetable is the perfect substitute for rice and an equally delectable replacement for a steak, among other things. But there is a lot more to savour in 2020. Rupali Dean lists the top five culinary trends
THE GREEN FOR ALL SEASONS
The trend of switching carbohyrdate-heavy ingredients with the fibre-rich cauliflower has already been making rounds of kitchens across the globe and India is catching up fast. Its neutral taste allows it to lend a new flavour and texture profile when used as a substitute for rice or when used in the form of a pizza crust. Packed with vitamins, cauliflower can also be used to prepare delicious gnocchi (an Italian dish of small dumplings). So, try a cauliflower biryani without rice!
The concept of mindful eating or paying complete attention to the food being consumed is getting a new twist. People are now not just paying attention to what is being served and eaten but also the source of the ingredients. And this is expected to grow in the coming months with customers, for instance, requesting for organic meat. Today, several new enterprises are ensuring the supply of antibiotic-free meat, chemical-free fish and pesticide-free greens.
In continuation of mindful eating, diners are going to be more conscious about how far the food they are having has travelled. Already, Indian cheese makers are producing unique-flvoured cheese from the milk of single origin A2 cow, a high-quality milk from Hallikar cows, a breed native to Karnataka. Locally-produced ingredients are being preferred over those brought in from far away. A reason why localised micro-cuisines of India will continue to reign with the rise of the neighbourhood ‘foodpreneur’, who provides locally-sourced organic food that are served fresh.
COLOUR ME BLUE
Blue and indigo-hued food and drinks are likely to reign supreme this year. Such plant-based ingredients as petals of the butterfly pea flower are being used to prepare moon milk, a warm drink derived from Ayurvedic traditions. The extract of the flower has been consumed for centuries as a memory enhancer, anti-stress and calming agent, and even weight loss. It can also be used as a natural food colour!
Substituting sugar with honey and jaggery is passé. In the days to come, expect a plethora of options ranging from coconut sugar, stevia (derived from the leaves of the stevia plant), and maple syrup to an array of syrupy reductions from fruits like pomegranate, and even those made from sorghum and sweet potato to sweeten your platter.