Prasad Metrani, Culinary Director, Conrad Bengaluru, gives us a sneak peek into what’s cooking on the fine-dining menu in 2024.
The year, in sight, is poised to witness a surge in preference for plant-based and vegan diet. While 2023 saw a significant shift to veganism, the year ahead will further witness an upward curve in this niche space.
As wellness and nutrition take center stage, buckwheat millet, turmeric and lotus seeds will be used widely across cuisines.
Hyperlocal ingredients and innovations will continue to rule the roost in food as well as spirits – artisanal dosas, cocktails with local coffee roasts, the possibilities are endless. The other big trends:
• Real plants/ vegan/ mock meats and dairy-free solutions will gain momentum.
• Millet will completely take over white flour or whole wheat. This will be a good addition to gluten-free meals. Introduction of emmer wheat in hotels will redefine the whole wheat story completely as it has less glycemic index and helps control the blood sugar levels.
• Plant-based smoothies or cold pressed juices will be activated for mornings.
• Simple, one-page menus will be in. Less is more and consumers will look for simple, easy, home-cooked meals which are easy on the stomach.
• Ethnic recipes will create more interest for breakfast options. Healthy Southern Indian meals which have Ayurvedic elements will give a complete new vision for healthy breakfast options.
• Small, light bites which are quirky in combinations and presentations will be in trend. This will be specific for lounge or café with bistro feels.
• Partnering up with coffee plantations and taking ahead the coffee story within hotel premises will be big. Seven regions of coffee can be served in different F&B venues for guests to experience the varietals.
• Collaborating with coffee connoisseurs and tea sommeliers to redesign the beverage philosophy of showcasing the rich heritage of India will be another trend.
• One step ahead in sustainability will be to connect with farms in nearby vicinities to reduce carbon emissions; collaborate with winnow solutions for calculating food wastage and introduce batch cooking for savings.
• Creating food solutions out of waste like recreating recipes where chutneys, pickles and relishes can be curated with solid vegetable trimmings.
• Mindful drinking with zero proof cocktails will be the order of the day.
