Culinary trends should be long lasting so that people remember it, crave it and return for it. For e.g., when we do a food promotion, I keep in my mind that the food on offer should make the guest ask for it.
That is how the F&B business is built and chefs get repeat guests. Many young chefs are attracted towards molecular cuisine, which I too like, but when it comes to doing business one has to think differently. 2017’s culinary trend will highlight food from the hidden kitchens of India that our generation has not tasted and that will turn around their eating habits, which in turn will boost business. But for this, a lot of training, research and patience are required as it needs in-depth understanding of ingredients, cooking methods and taste
