Concepts like farm-to-table are gaining popularity and investors are encouraging farmers to increase their reach – Vikram Arora, Executive Sous Chef, Four Seasons Hotel Mumbai

Healthy food would be a key trend as people move towards vegan or vegetarian diet. Concepts like farm-to-table are gaining popularity and investors are encouraging farmers to increase their reach. Zero-waste cooking, mealin- a-bowl, presenting traditional dishes in a new age style (like using edible charcoal, organic food products) and increase in packaged foods are other trends to watch out for. Healthy alcoholic and non-alcoholic drinks, which use in-house syrups and ingredients rather than proprietary products and syrups, and use of food elements in traditional drinks like serving with bacon powder, sausages, etc, will also see an uptake. Interest for molecular gastronomy is fading globally as people would prefer to have chicken tikka in its original texture rather than a pureed chicken tikka treated with chemicals. Chefs should include dishes in the menu that allow them to utilise every part of the produce.