With the rise of millet consumption, fermentation practices, and technology in the F&B space, there is a lot to catch up with the current trends. Rohit Sangwan, Area Culinary Director – West; Executive Chef, Taj Lands End, Mumbai, gives insights on the same.
What’s hot on the fine dining menu?
• Millet. India is the largest producer of millets in the world. And they’re healthy.
• Fermentation will change the course of the game. Except for a few Asian countries, natural fermentation of food is not practised anywhere. Fermented food is healthy; much better than what we have eaten over the years. For example, natural yoghurt is better than matured yoghurt; in simple words, curd will take over yoghurt. Same for fermented sauces.
• Everyone across the world is understanding the use of local. It improves the economy of the country, and is easier to source.
• Best restaurants with least food miles will be an interesting combination. Why do we need to get salmon from Norway when we can get better fishes from here?
• Seasonal will assume importance. For example, strawberries will be used only in the season, and not otherwise.
• Egyptian and South African cuisines are the most untapped, and will begin to grow in world cuisine.
What’s brewing in beverages?
Kambucha is the beverage of the future. And, of course, gin is still in, with India making great inroads in the gin industry.
Tech influence in fine dining
Tech at the backend will definitely improve.
