2016 SPECIAL.............. TRENDS 2016 FOOD

TRENDS 2016 FOOD

What will be in vogue this year? Be ahead of the times as seen below about the future

FOOD

INDIAN STREET FOOD GOING GLOBAL

It's the turn of paranthas, tikkas, gol gappas and chaats to be the main course globally. Teppanyakis and stir fries, popular street food the world over, will make way for tawas and kadhais.Expect variety of dosas, cheelas, burgers with spicy Indian patties and fries in place of que sadillas and pizzas too while Indian sherbets will be the flavour of the season! In India, chefs won't shy away from presenting fusion mithais to local and international travellers. Expect anything from gulukand cupcakes and mithai jars to a famous French dessert giant selling mishti doi and mango lassi.

SPIRALISING

Spiralising -cutting vegetables into strings -is going to reach new levels of popularity this year, owing to the `eat healthy' wave. Spiraliser is the hottest kitchen gadget in the market right now.It won't be just confined to zucchini pasta (the most popular spiralised dish currently); seasonal vegetables like beets, turnips and sweet potatoes in spiralised form is becoming quite popular.Restaurants will use spiralised vegetables and fruits as appetisers and main course.

SUPER BOWLS

Meals that pack a punch, conveniently tucked into portable bowls, are becoming the new `it' food in both restau rants and grocery stores.They are nutritious and can incorporate protein, whole grains, vegetables, and delicious sauces into one dish. Super bowls are versatile, and easy to cook too.

SRIRACHA WILL GET HOTTER

Sriracha (A hot sauce from Thailand made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt) will be increasingly used by chefs as one of the top ingredients and served in chain restaurants around the world. Other hot ethic flavours of 2016 would be ghost pepper from India, sambal from Southeast Asia, gochujang from Korea, and harissa, sumac and dukka from North Africa.

POP-UP PARTY

Pop up was food stalls gained popularity last year, but will be a mainstay in 2016. Expect cooks specialising in select recipes of forgotten cuisines to set a small stalls in large restaurants, and treat din ers to lesser-known delights. Be prepared to tickle to your taste buds to the Kayastha, Bund, Bundelkhand, Assamese and Ram pur meals being dished out from small stalls at leading restaurants.

-Supriya Sharma

TL3JAN16