By Sagrika Sanjay
Food has become fashion, and ethnic food trend is persistent. For the new food industry, it is an inclination to explore broad set of tastes from around the globe. If we talk particularly about India, then rich Indian cuisine and the vast cultures are inseparable. Ethnic food is like a “Cuisine marrying with Culture”. The list goes on to tout the continuing trend of chefs using more ethnic spices in their menus, due to an increasingly wide degree of access to a variety of international foods. The world is quickly gaining a new palate for food spices, culminating in an increase of restaurants across the country using the flavours previously only found in home-cooked Indian meals.
Retail products take their lead from foodservice offerings, foodservice offerings reflect the menus of cutting-edge restaurants, and the menus of cutting-edge restaurants are created through the inspiration of trained chefs. Flavour trends, then, have to travel through a number of filters before they become a viable marketing tool for retail products.
The renewed interest in Eastern food has motivated a number of chefs. Ethnic foods and global cuisine seems to be everywhere these days. Consumers’ sophisticated palates, driven by international travel and access to a wider variety of ethnic cuisines right here at home, inspire chefs to immerse themselves in food from around the world.
As per Nation’s Restaurant News, the Chefs spice up ethnic dishes with autumn flavours, with some ethnic touch. Indian and Mexican dishes get an added element with cinnamon, clove and nutmeg.
Chef Ranveer Brar in an interview with “resturantsindia.in” addressed ethnic food as the new turn in the hospitality services.
Chef Srijith Gopinathan, in an interview with THE HANS INDIA, talks about how he fuses extremely rich and spicy Indian foods with the delicate flavours of French and western cuisine. “For example ‘Maine lobster in coconut curry with hearts of palm and cilantro’… It’s important to collaborate ethnicity”.
Indian Flavours tend to incorporate authentic ingredients with exciting arrays of spices and flavours that balance the meal. Flavours from India have something for everybody. Seasonal twist on classic dishes by incorporating the traditional baking spices is a trend seen on the dessert side as well. Spices like cinnamon, turmeric, nutmeg, fennel, and pepper, are used in desserts to give them a modern twist. The distinctive flavours add perks to your favourite curry: Researchers point to the fact that rates of Alzheimer’s in India are four times lower than in America, perhaps because people there typically eat 100 to 200 milligrams of curry every day.
Indian cuisine includes yogurt and lentils. A vegetable curry with dal is a great choice at an Indian restaurant.
The ethnic food market is clearly dominated by local flavours. Other curry spices are hot, as well. In addition to cardamom, Kaminski points to tamarind, lemongrass, ginger, kaffir lime, cinnamon, and clove. Flavours such as cinnamon caramel, cocoa curries, and ginger mandarin cardamom, are used for everything from coffee and tea to dairy and alcohol. These spices are also valued for their health properties, making them all the more appealing to health conscious consumers. The tropical climate of India provides hospitality with some great variety of fruits and vegetables. Mangosteen, coconut, jackfruit, cucumber, many such fruits have been experimented with, that sets up new trend in this food hospitality sector.
Constant evaluation of the market can help in capitalizing on flavour trends for gaining an edge in the competitive retail food market. Indian food has all of the things we crave: bold, spicy, exotic. Foods from India are redolent with provocative flavours and aromas, and are often spicy-hot. Regionally, flavours and ingredients are diverse: sharp to delicate, tangy to creamy, tart to sweet, zesty to cool—a good fit for modern appetites.