Trends that will become a mainstay this year are healthy and superfoods as well as fresh, chemical-free and organic ingredients – Vivek Bhatt, Executive Chef, JW Marriott New Delhi Aerocity

Trends that will become a mainstay this year are healthy and superfoods as well as fresh, chemical-free and organic ingredients. Also, no-waste cooking or cooking with ingredients that one would usually throw away – like broccoli leaves, cauliflower stems, etc – will pick up. If people accept something new with enthusiasm and it sustains over a prolonged duration, it becomes a trend. Of course, each individual chef then interprets in his signature style and presents it to customers. They should ensure that the demand is sustainable and that the purchase mechanism supports the ecosystem rather than harming it, is in line with the organization’s belief and in some form goes back to the community; thereby completing the grower-supplier-buyer ecosystem.