Culinary trends that tickled our taste buds


From jaw-dropping realistic cakes to home chefs cooking up a storm, here are the top food trends of 2021 that have whetted our appetites.

Vegan diets

Veganism has grown globally in 2021. The pandemic, coupled with concerns about personal health, planetary sustainability, and the ethical treatment of animals, has caused people to embrace veganism and refrain from products. of animal origin. A vegan diet of fresh fruits, vegetables and whole grains has become popular. Chef Manish Mehrotra said: “The choices for diners have increased. Even meat and seafood cuisines like Chinese and Japanese cuisine have seen the addition of vegan options around the world.

Customers could decide their portions, dressings and cheeses, says restaurateur Saurabh Khanijo.

diy meal kits

With concerns over transmission of the virus topping the charts, dining and lunch have become a hearty affair. And restaurants offering DIY meal kits have become life-saving. These meal kits allowed consumers to choose from a selection of recipes online or through an app, which were then delivered to their doorstep, with instructions and pre-dosed ingredients. “Customers could decide their portions, dressings and cheeses. The DIY meal kits helped them respect their calorie intake, ”says Saurabh Khanijo, restaurateur. With a robust menu complete with ingredients and toppings, each person could prepare a meal for themselves.

Farm to Fork has exploded over the past year and a half. (Shutterstock)

From farm to fork

Fresher, tastier and healthier – locally sourced foods have slowly become the mainstay of Indian households in 2021. With sustainability on the rise amid the pandemic, the desire for the freshest, locally grown ingredients has increased. increased like never before. “Farm to Fork has experienced a boom over the past year and a half. Middle class families became health conscious and began to seek out fresh produce that was cleanly grown and sourced. People were prepared to pay a slightly higher price for fresh produce. An e-commerce boom during the pandemic also helped smallholder farmers reach customers directly through their websites and social networks, and they were able to take orders on WhatsApp. A whole new culture of subzi shopping has emerged, ”says culinary author Anoothi ​​Vishal.

Chefs have strived to create zero waste kitchens by making green and sustainable decisions. (Shutterstock)

Zero waste kitchen

With sustainability being the buzzword for 2021, we have become aware of the waste we generate. The pandemic has made us understand the importance of recycling. Chefs have strived to create zero waste kitchens by making green and sustainable decisions. “2021 has constantly reminded us to review our food choices and adopt a zero waste kitchen in which no waste is left after cooking, whether it is the peels of fruits or vegetables, their stems, their seeds and even their leaves, ”says chef Reetu Uday Kugaji.

From a banana peel to a slip-on shoe, realistic cakes brought our jaws down in 2021.

Realistic cake

Even on closer inspection, very few would correctly identify them as cakes. They look exactly like objects and contain extra sugar because of the fondant. From a banana peel to a slip-on shoe even to a human face, lifelike cakes made our jaws drop in 2021. “Because bakers had plenty of time on hand, they took inspiration from fashion and the world. ‘art of creating amazing cakes that have gone viral, ”says Nishant Choubey, baker and chef.

At one point, it seemed whimsical as people overstated the trend, says Chief Sadaf Hussain. (Shutterstock)

Immunity boosting food

In the midst of the pandemic, everyone was looking for ways to boost their immunity. Using this as an opportunity, the food industry conceptualized immunity boosting menus in their restaurants and cafes. Dishes such as chicken haldi, immunity-boosting daal soups, blueberry smoothie bowls, turmeric ice cream, and drinks such as lemon jaggery water and jeera-ajwain concoctions were on the menu. . “At one point, it seemed fancy because people exaggerated the trend,” says Chief Sadaf Hussain.

The trend has brought out the hidden gems of regional cuisines, be it Bihari, Sindhi, Marathi or Marwari (Shutterstock)

Home chefs

Cooking enthusiasts, those with an interest in cooking, began to hone their skills. Soon people were taking orders online and they finally made it their business. “The trend has brought out the hidden gems of regional cuisines be it Bihari, Sindhi, Marathi or Marwari and with the help of social media people have been promoting their food and selling it. in large. We used to joke that the vanilla essence and yeast were sold black because everyone was cooking in Delhi-RCN ”, explains Tarun Sibal, chef.

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