The smart usage of vegetables reduces waste and increases protein intake – Alok Anand, Executive Chef, Taj Bangalore

People have started realizing the essence of regional ethnic food and use of local spices in international cuisines. They are more health conscious and prefer lighter, fat-free, less oily dishes. Guests have also increased consumption of high-fiber, highprotein, bite-sized meals. These will be key trends this year. A dish’s presentation is a major criterion as it encourages guests to try it. It must be simple but uncomplicated and clutterfree. However, extravagant presentation is of little use if the dish doesn’t taste good. Good chefs should concentrate more the food’s taste than presentation. Also, it is paramount to make maximum use of produce while cooking and cause minimum waste. For example, the smart usage of vegetables reduces waste and increases protein intake.