A memorable meal is always associated with great taste and flavours – Ajit Raman, Executive Chef, The Oberoi, Bengaluru

Incorporating concepts like good fats from sources like avocadoes, walnuts and hazelnuts in salads and dips will find their way into culinary trends in 2017. Amplification of flavours and creation of probiotic bacteria will push fermentation as the go-to cooking method this year. Ingredients like green walnuts, chilli paste and even honey are being fermented to add new dimensions to dishes. Chefs are experimenting with seaweed – normally associated with Japanese food – to better explore its umami dimension. Any culinary innovation can only become a business model if it is sustainable in terms of ingredient, quality, freshness, consistency and taste. One can be impressed with the embellishment of a dish but a memorable meal is always associated with great taste and flavours