Traditional home-style cooking will get extended to big hotels too and forgotten recipes will be revived – Nisar Ahmed, Corporate Chef, Mayfair Hotels & Resorts

Sustainability, minimal food wastage, going local but staying global – these are some key trends that will remain for years to come. The focus will also be on locally sourcing fresh and organic produce and using minimal preservation techniques than foods purchased through national distribution channels. Super foods will become superheroes as will whole foods like veggies, fruits, grains and plant-based proteins. Traditional home-style cooking will get extended to big hotels too and forgotten recipes will be revived. Menus offering bite-sized delicacies from different cuisines like tapas, sushi, antipasti, Dim Sums, will prevail. If chefs experiment too much with trends, they risk losing their regular clientele. Instead, they should focus on building on a trend only after doing a detailed survey of the competition, guest preferences like taste, eating habits, spending power and dining habits, socializing trends, etc, which will help them judge whether the trend is likely to last the test of time