Exciting vegetarian cuisine, farm fresh, organic, new-world salads like poke (an American seafood salad) and intriguing chef-crafted plates will be 2017’s key tag lines – Vivek Kalia, Executive Chef, Courtyard by MArriott Agra

Exciting vegetarian cuisine, farm fresh, organic, new-world salads like poke (an American seafood salad) and intriguing chef-crafted plates will be 2017’s key tag lines. Themed organic meals combined with thrilling thirst-quenchers would excite diners. Visually-pleasing dishes would definitely sell while seeds, greens, seasonal and comfort food would evoke many hashtags this year. A fleeting fad would be superfoods and egg yolks, whilst healthy, organic and comfort food combos on a plate will continue to hit new highs. Fresh produce can save cost, so I am sure chefs will serve interesting new dishes around this concept. The focus will also be on simplifying the chain of intermediaries involved in food procurement; hence straight from- the-farm would go hand in hand with chefs’ productivity.