You see many hoteliers coming up with different concepts to attract customers – Santosh Rawat, Pastry Chef, JW Marriott Mumbai Sahar

While majority of food lovers will continue to take interest in savouring cuisine that is authentic to local communities, the appetite for innovation seems to be growing exponentially. There will be a gamut of micro trends that would tie back to innovation and make it big. For instance, healthy food arrived as the hero in 2016 and the demand for creating exciting healthy food would only grow from here. It is the time of ‘Spa cuisine’ and ‘Wellness menus’. Another step in the same direction would possibly be curating menus that use ingredients that could restrict cholesterol in diet. Renewed signature dishes using unexplored food ingredients and elements may become a part of the mainstay too. You see many hoteliers coming up with different concepts to attract customers. 80 percent extinguish within a year. The remainder trendsetters are those presenting unique food concepts as a priority rather than restaurant design