Haute cuisines for 2018
Popular cuisines
on most menus across the world over.
MODENESE
Modena as most of us know is the birthplace of
Balsamic vinegar, offers the best Parmigiano Reggiano, the famed tortellini and
of course Osteria Francescana has put Modena on the World gastronomy map.
Restaurants and chefs worldwide today take inspiration from Celebrity Chef
Massimo Bottura’s food philosophy which is sticking to your traditional
cuisine, giving it a makeover as per times and yet not losing its essence.
LYONNAISE
Lyon is not known as the French capital of gastronomy
for nothing. The famed Bouchon style food will be making place in many menus
which is basically home style food served in small family owned restaurants.
Lyonnaise cuisine is all about rustic, fresh produce and soul satisfying food
coupled with excellent culinary techniques. A smoky pork sausage with potatoes
served on a dollop of a good potato mash or colourful macarons for example. And
Lyon's Nouvelle cuisine introduced by Paul Bocuse also protects the aspic of
time with respect and pride.
SRILANKAN
Srilanka is all about soul food! Whether it is about
pepper crabs at the famed Ministry of Crab which is No 29 in Asia or it is
Kaema Sutra by Jacqueline Fernandez and celebrity chef Dharshan Munidasa at the
brand new Shangri-La Colombo, egg hoppers, curries and rice or fresh buffalo
curd that line up the food markets on the street. Srilanka is coming up in a
big way as a culinary destination and so is the food and the philosophy of slow
and soul food the world over.
KOREAN
2018 seems to be the year of the Korean wave and of
course it’s more than just kimchi, Bibimbap and Bulgogi. The unique blend of
spices and flavours makes it popular. The Korean BBQ is predicted to be a hot seller!
Many young chefs discover there is room for creativity. For example using
ingredients that are native to their countries in the banchan!
TAIWANESE
Taiwan is undoubtedly one of the best food
destinations in the world. From celebrity Chef Andre Chiang’s inspired
restaurant reinterpreting Taiwanese cuisine Raw to the best oyster omelettes at
the night market, it’s all inspiring chefs across the world. Drink desserts aka
shake-like creations packed with dessert ingredients are getting popular as are
the less processed bubble teas.
Rupali Dean is a food writer based out of Delhi
ET 25JAN18
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