Godrej：2024年的烹饪是什么2024年食品趋势报告（英文版）（65页）.pdf

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1、About the Annual Godrej Food Trends ReportSince its inception in 2018,the Godrej Food Trends Report has emerged as one of the most credible platforms on themes that significantly impact the food industry each year.Over the years,the report has continuously evolved to include a wider group of industr

2、y experts who are encouraged to reflect on the year gone by and share their projections on key themes that will influence the industry in the coming year.The Godrej Food Trends Report has been facilitating deep conversations in the food space each year.Over the last 7 years,the report has drawn on i

3、nsights from over 1700 experts and thought leaders from food,beverage and allied industries spanning across industry verticals and geographies.Media CoverageOver the last 6 years,the report has driven over 1600 media conversations and has been read by over 500k people.The special 2022,fifth-annivers

4、ary Collectors edition of the Godrej Food Trends Report alone drove over 200 news features across six languages,reaching regional and global audiences.This report was downloaded by nearly 200k people!Over the last six years,Godrej Food Trends Report has won over 10 prestigious industry awards and ac

5、colades for concept,content and design.Here is a list of all awards won by the report till date.Financial Express-Bandwagon ACE Awards:1 GoldPR Awards:2 Golds,1 Silver&1 BronzeAFAQS Foxglove Awards:2 BronzeBW Excel Awards:1 SilverAFAQS Foxglove Awards:1 BronzeAFAQS Foxglove Awards:1 BronzeAFAQS Foxg

6、love Awards:2 BronzeABCI:1 Gold&1 SilverAFAQS Foxglove Awards:1 BronzeAFAQS Foxglove Awards:1 Gold&1 SilverPR Awards:2 SilverIPRCCA Awards:1 BronzeAwards and AccoladesWelcome to the 7th edition of the Godrej Food Trends Report(GFTR).It gives us immense pleasure to see how GFTR has evolved over the y

7、ears.It is bigger,better,and brighter!It is a testament to our ongoing commitment towards fostering dialogue and innovation within the Indian food and beverage industry.Let me confess,our annual examination of the culinary trends involves a comprehensive process,including surveys,personal interactio

8、ns,and contributions from industry leaders.And each year,I am energised all over again by the fresh perspectives our contributors offer towards an ever-expansive range of conversations on food and beverage trends.Well,AI is yet to touch this process.Rushina and her editorial team has done a fabulous

9、 job on this consistently over the years.The overarching theme for this edition is Provenance.In it,we explore the myriad of ways in which the culinary culture of India is rooted and connected to the land-from the ingredients,agricultural practices,regional gastronomies,and ancestral wisdom we have

10、inherited,to the contemporary advancements in research,technology and science that are allowing India and its rich culinary tapestry to align with and create an impact at a global level.In keeping with this theme,this edition offers insightful exploration into the evolution of trends and movements w

11、ithin the F&B scene that have been steadily building momentum over the last few years,and capturing the forecasts,hopes and desires of industry leaders,for the future.From the innovation in mindful convenience foods that embrace local ingredients and food culture,to the development of Indian special

12、ty cacao,from the rapidly growing interest in native grains for craft beer,to a burgeoning market for locally crafted artisanal cheese,and from creative propositions emerging within the culinary tourism sector,to the evolution of the farm to fork movement and Indian food media today Its all there!On

13、e trend that fills me with joy is that 2024 will illuminate the pivotal role women have played in the culinary landscape of India.From regional custodians to food entrepreneurs,chefs,bartenders and brewers,women will finally get due recognition for their contribution in shaping Indian gastronomy wit

14、h creativity and leadership,while fostering inclusivity and inspiring future generations.Without further ado,I present to you our latest edition of the Godrej Food Trends Report with an aim to inspire new creative and strategic horizons for you,its reader.I trust you will find the report insightful.

15、Note from Sujit PatilSujit Patil(sujitpatil)Vice President&Head-Corporate Brand and Communications(Godrej Industries Limited&Associate Companies)Welcome to The Godrej Food Trends Report(GFTR)2024.At the outset,I am proud that this report that began as an ambitious initiative six years ago has grown

16、into an award-winning undertaking for the sixth year in a row,with the 2023 edition winning more national accolades than ever.Fuelled by this success,our seventh edition strives to uphold this legacy of a comprehensive,thoroughly researched,and well-designed forecast report on the food and beverage

17、industry.With each passing year,the Godrej Food Trends team works harder to build an increasingly robust and useful document that can help shape the industrys activities through the year.The deep dive sections,now a permanent feature of this report,continue to fuel dialogue on established trends and

18、 practices within the industry,indicating what is to come within each segment.The 2024 edition focuses on the theme of Provenance pointing towards a deep introspection that will drive innovation and creation across the Indian food industry driven by a desire to embrace and amplify the rich diversity

19、 of opportunities that emerge from our land.This will become evident as you go through the deep dive essays,each of which trace the dynamic evolution of the Indian food industry and even more so as you explore the forecasts within each segment.I am delighted to present you this new edition and hope

20、you enjoy it as much as we did creating it for you.I do hope it sparks new ideas for you and your colleagues in the industry in 2024 and beyond!Best,Note from Tanya DubashTanya DubashExecutive Director&Chief Brand Officer(Godrej Industries Limited&Associate Companies)I welcome you to the latest edit

21、ion of the Global Food Trends Report.As I write this,Indian culture is already exerting a far greater influence on the world than ever before.Vibrant Indian textiles are gracing runways,while turmeric masks and yoga are redefining beauty and wellness.Bollywood beats are captivating audiences,and Ind

22、ian dance trends are exploding online.This cultural wave is also fuelling a global fascination for Indian food,evident in the recent spotlight on Indian millets,and the growing list of prestigious international awards won by Indian coffee,chocolate,whiskey,and cheese.I must add that,watching Indias

23、cultural tapestry weave its way into the world,one delicious bite and captivating beat at a time,truly makes it an exciting time to be part of the Indian food industry!Even as the world turns to us for inspiration,we are looking inward for ours.Closer to home,the theme of provenance is guiding our m

24、ost relevant conversations about food-one that connects us to the land,the people who nurture it,and the rich cultural traditions that guide our relationship with the environment around us.A growing segment of conscientious consumers are also re-examining their own relationship with the food they co

25、nsume.They actively seek stories and connections around authenticity and the values embedded in its journey from farm-to-plate.These new-age consumers will continue to gravitate towards brands and products that champion transparency,region,and tradition,and they are more than willing to pay a premiu

26、m for this additional value.This interest in provenance is also translating into real growth for the F&B industry.The“Made in India sentiment,originally conceived as a political movement,has now morphed into a culinary roar!Traditional ingredients are finding new life in contemporary propositions,wi

27、th craft beers boasting the use of millets,and artisanal cheeses echoing regional terroir,standing as testaments to this homegrown renaissance.Meanwhile,ongoing scientific and technological advancements,coupled with a growing demand in the market,are encouraging more traditional farmers to take up c

28、ultivation of new crops like cacao,coffee,mushrooms,exotic fruits and vegetables.Our dining habits are also evolving.The traditional plate,once dictated primarily by seasonality and local bounty,is now also being driven by a quest for flavour.More global players are entering the Indian market to fee

29、d this hunger for new flavours,a trend that has spilled over into desserts and beverages,as well.This palate-driven wanderlust is not just confined to dining adventures at home.We are chasing flavours across continents,even as we tick exotic local experiences off culinary bucket lists.We are being d

30、rawn out of our comfort-zones by award-winning chefs offering exquisite culinary experiences against breathtaking landscapes,even as we yearn to join local and regional food experts on culinary expeditions to uncover hidden secrets of their cities.These experiences not only offer travellers deeper i

31、mmersion into local culinary culture and traditions,but also help create economic opportunities for local communities and businesses.A win-win in my book!Message fromRushina Munshaw-GhildiyalRushina Munshaw-GhildiyalCurator and Editor-in-Chief MD,A Perfect Bite ConsultingAs our relationship with foo

32、d continues to evolve,it is more critical than ever to codify our rich culinary heritage for future generations,lest they be lost forever.We have so many unsung culinary custodians,whose deep knowledge of local,regional and community cuisines is just waiting to be mined.Modern chroniclers are findin

33、g success disbursing their food knowledge to a growing community of food enthusiasts through workshops,classes,articles,cookbooks,documentaries,and even social media feeds.Meticulously penned and passionately produced,new chronicles are capturing the evolution of Indian culinary culture in all its v

34、ibrancy,constantly reminding us that food is more than just fuel.It is a tapestry that weaves together history,geography,culture,and identity!Amidst this swirling vortex of change,I am delighted to report one constant that emerged this year-women!I have always felt that despite playing a leading rol

35、e in culinary narratives across home and professional kitchens,women have not received the recognition that is their due.But as I see more women achievers coming into the spotlight across verticals this year,I am optimistic that the Indian food industry will prove to be a benchmark for empowerment a

36、nd innovation in the years to come.2024 promises to bring a culinary adventure to our plates,which will travel across fertile fields and bustling kitchens,to explore both ancestral wisdom and lab-grown wonders,brimming with stories yet to be told,even as our plates await in anticipation.Let us raise

37、 a toast to the bounty of the land and the boundless creativity of our people that transforms it into the symphony of flavours for our ever-evolving palates.I hope that this edition,brimming as it is with insights,data,and innovative trends will remain a valuable resource to help you navigate the cu

38、linary landscape all through 2024.How To Use The ReportWhat does the report contain?How to navigate the report?Heres how to make the most of them.Who is the report for?The Annual Godrej Food Trends Report is designed to be an impactful and accurate resource for stakeholders from the Indian food and

39、beverage industry as well as their counterparts in global entities looking towards building propositions in India.The foundation of the report is a survey that collates insights The 2024 edition of the Godrej Food Trends Report carries eight sections:Dining In;Dining Out;Beverages;Sweets and Dessert

40、s;Health,Hygiene and Lifestyle;Food Media and Studies;Food and Travel;and Emerging Conversations.Culinary Deep DiveThis subsection contains an essay that takes a comprehensive look at a topic The simple answer is that it is for anyone with even the smallest stake in the Indian food industry.It has b

41、een designed and laid out for a variety of audiences like:Industry Players Chefs,restaurateurs,owners and managers of large and small food brands,home chefs and food entrepreneurs can use insights on consumer consumption patterns to plan concepts and cuisines to invest energy and resources into,desi

42、gn menu offerings,strategise on festivals,special menus,and design PR and marketing strategies for the year to come.Hospitality InstitutionsCulinary colleges and hospitality students can draw on insights on dining-in and dining-out behaviours of customers,gathered from a panel of respondents that in

43、clude global voices,celebrities,pan-India and pan-industry.The analysis of the data gathered spans across quantitative and qualitative parameters and is analysed vertically and horizontally to forecast the coming years(and Each survey section of the report comprises two subsections.The culinary deep

44、 dive subsection offers a critical review of a key industry trend that has seen persistent growth over multiple years.This review is presented in a long-form essay and contains that has shown resilience during analysis.Each deep dive opens with a visual spread filled with interesting and useful to u

45、nderstand directions the market will take and plan curriculum,events,special lectures,and personal study projects.Food Media ProfessionalsFood journalists,lifestyle,food and travel writers,food bloggers and social media content creators can draw on this report to plan editorial calendars,pitch trend

46、 stories,plan deep dives for research,article pitches and content creation,and strategise on social media content creation in the year to come.In the past,the report has also been recognized as useful source for triggering new story ideas when writers block strikes.F&B Marketing&Communication Profes

47、sionalsMarketing,communication sometimes beyond)trends.We recommend giving the whole report a read once,then going back to look at specific sections for deeper understanding as required.valuable learnings and insights from relevant industry leaders and experts.The top trends subsection offers a deta

48、iled report on the predictions made by our expert panel about the sections themes in the coming year.information that makes for an enlightening casual read.It can also potentially trigger further study and exploration and PR professionals across categories can use this report as an advisory tool,for

49、 future forecasting,to suggest brand positioning,marketing strategy,and create brand and product messaging as well as social media content to widen existing audiences and tap new markets for their clients.Food loversFood connoisseurs,hobby cooks and bakers can look to this report to expand their own

50、 understanding of the culinary space and learn more about the kind of food adventures they can look forward to in the coming year.Who are the experts contributing to this report?The names of our panel of industry experts who contributed to this edition of the Godrej Food Trends Report have been list

51、ed alphabetically at the end of the report.It is our way of thanking our esteemed panellists for their valuable contributions to the report,while also offering our readers an overview of the different people and roles that make up our industry,and for them to follow,connect and build networks with.N

52、otesor perhaps even instigate conversations on social media.Turn the page to gain deeper insights on the core theme of the section through a rich,well-researched essay about the evolution of the topic in focus.A succinct conclusion at the end summarises the focus areas along with several actionable

53、takeaways that the reader can leverage for the coming year.Top TrendsThis subsection begins with a short overview of the theme and summarises the high points of trends across all the themes in that section.This subsection also carries a toolkit with recommendations for various stakeholders in the F&

54、B industry to explore in 2024.This is followed by a detailed summary of the top 3-5 themes that emerged from our survey.Team GFTR itself keeps returning to explore these pages time and again as the year progresses to leverage the key trends statistics and insights from experts against an evolving in

55、dustry landscape.Top Trend Predictions for 2024Authenticity will drive travel experiencesBespoke cocktails will raise the barChocolate will become a sophisticated affairHot sauces will be on fireIngredient-forward concepts will flourishK-food will become mainstreamIn 2024,travellers will embark on j

56、ourneys especially designed to offer deep immersion into local culinary culture,cuisine and flavours.They will seek to enrich their travels through authentic culinary encounters such as bespoke dining experiences,market and city food walks,edible souvenirs and more.Discerning drinkers will look for

57、masterfully crafted cocktail experiences in 2024.The beverage segment will meet this demand with signature offerings inspired by unusual local ingredients and techniques.This shift will drive focus towards celebrity mixologists,bar takeovers and pop-ups.Indian chocolatiers are increasingly showcasin

58、g the unique nuances of provenance by artfully combining locally-grown,high-quality cacao beans with unusual Indian ingredients,offering discerning consumers a sophisticated experience around quintessentially Indian flavours through the medium of chocolate.The rising demand for all things crispy wil

59、l ignite a parallel demand for accompaniments to spice up beloved fried snacks.Thanks to a wide array of local and exotic chilli varieties sparking culinary creativity at home and across the industry,spice lovers can look forward to a plethora of fiery options in 2024.In 2024,ingredient-forward conc

60、epts will transcend their niche and come into the mainstream.From provenance-driven,farm-to-fork concepts to hyper-local sourcing in both products and experiences across the industry,gastronomic ingenuity will shine through a spotlight on quality components.Korean culture has been garnering a cult f

61、ollowing,through sustained initiatives in cultural diplomacy.With its bold flavours and diverse dishes,Korean food will capture mainstream sensibilities.Expect it to be on the plate at home,and on dining-out menus across demographics and geographies in 2024.Ghee will rise againStory-based content wi

62、ll drive conversationsSweet Quotient of desserts will be recalibratedWomen in food will be in spotlightMindful convenience will be the new mantraProtein-rich foods and beverages will stay pumpedFrom health-conscious millennials to flavour-driven foodies,ghees natural goodness,its traditional link to

63、 Ayurveda,and its perceived ability to enhance digestion,will all contribute to its renewed appeal as a healthy kitchen staple in 2024.Ghees provenance,deeply rooted in cultural traditions and mindful farming practices,will fuel a newfound appreciation for its culinary versatility and unique taste p

64、rofile.Story-based,narrative-rich content will be the most successful media format to fuel food conversations in 2024.Concepts around cultural explorations,food history narratives,and personal memoirs,that lend easily to compelling stories,will cut through the mire of clickbait and short-form sensat

65、ional content,and win the attention of discerning audiences.The focus of desserts will shift from saccharine indulgence,to nuanced flavours and textures that encompass surprising and skillful ingredient pairings,use of natural sweeteners,and a greater focus on technique;all towards catering to diner

66、s looking for a lower sweet quotient.2024 will illuminate the pivotal role women have played in the culinary landscape of India.From regional custodians to food entrepreneurs,chefs,bartenders and brewers,women will finally get due recognition for their contribution to shaping Indian gastronomy with

67、creativity,leadership,fostering inclusivity and inspiring future generations.2024 will see home cooks embrace convenience-based food products that emphasise health,nutrition,quality,and provenance.This focus on mindful consumption will also drive a demand for ready-to-eat snacking options that balan

68、ce convenience with traditional flavours,wholesome ingredients and transparent sourcing.The focus on health and wellness will have consumers continuing their search for high quality,nutrient-packed,protein-rich foods and beverages.The convenience,versatility,and nutritive properties of poultry and d

69、airy will keep them top-of-mind,particularly for home cooks.Regional PerspectivesIndias booming economy,global diaspora,and rising cultural impact is pushing forth the countrys image in the global arena.Food is playing a key role in this movement,sparking both domestic and international interest and

70、 setting the stage for deeper discourse around Indian culinary heritage.Recent years have seen a resurgence in interest around traditional food culture,and there are numerous culinary conservation efforts underway all over the country,working to preserve and promote indigenous ingredients,traditiona

71、l knowledge and practices.While this renewed fervour promises to safeguard Indias invaluable heritage for future generations,it is often the formalised food industry of professional and celebrity chefs that receive the acclaim.Meanwhile,passionate individuals,communities,initiatives and small busine

72、sses driving these efforts alongside established chefs,tend to remain underrepresented in the mainstream dialogue.Supporting these efforts is crucial to ensure a future of Indian cuisine that will be as vibrant and diverse as its past.With this in mind,the Regional Perspectives section this year cel

73、ebrates the stories of Custodians of Cuisine,Stewards of Traditional Ingredients,and Culinary Chroniclers who have worked to keep our gastronomic traditions alive by championing varied aspects of Indian Cuisine in 2023.Their dedication and their work serve as inspiration for even more exciting explo

74、rations in the years to come.Legacy Custodians of CuisineUniversally acclaimed for their knowledge,expertise and dedication,Legacy Custodians of Cuisine are individuals that have served as tireless ambassadors,championing the unique cuisines of their regions or communities on national and even globa

75、l stages for over a decade.Their work often goes beyond the kitchen,encompassing experiential education through formats like cooking workshops,pop-ups and food festivals,as well as documentation,writing,speaking,and being the go-to authority on their subjects across public platforms.In a fitting sta

76、rt to this section,Madhur Jaffrey,90-year-old food writer,television chef,cookbook author and actor,added another feather to her cap on receiving the James Beard Foundation 2023 Lifetime Achievement Award.Jaffrey,who for decades has been a force to reckon with when it comes to championing Indian foo

77、d and culture,is the first Indian and South Asian to win this prestigious award,which has previously included food icons such as author MFK Fisher and restaurateur Wolfgang Puck.In Delhi,Gunjan Goela,food consultant,renowned celebrity chef and historian of Indian gastronomy for over three Celebratin

78、g the Custodians of Indian Cuisinedecades,celebrated her book Baniya Legacy of Old Delhi Culture&Cuisine through a discussion with esteemed personalities including Indian Filmmaker Muzaffar Ali,Indian Food Critic Dr.Pushpesh Pant,author&historian Swapna Liddle,Manjit Gill,President of IFCA and Rita

79、Ganguly,a famous disciple of Begum Akhtar.Set in early 1930,the book chronicles the history and culinary culture of Delhis merchant class,The Baniyas,a distinctive community with a rich heretofore undocumented culinary legacy.Having set the benchmark with her book Pangat,a Feast,Mumbai-based Saee Ko

80、ranne-Khandekar has been prolific in her custodianship of Maharashtrian cuisine in 2023 by curating pop-ups and food festivals at Masque Lab,Mumbai,Cobbler and Crew,Pune and more.She has also developed products such as Karanji bonbons(a flaky pastry stuffed with a sweet fresh coconut filling),and Th

81、alipeeth crackers,for Hatti and Giraffe,a brand that makes traditional,hand-crafted sweets and redesigned the menu for Mystic Masala restaurant at Blue Diamond to convert it into a traditional Marathi one.Kaveri Ponnapa,a distinguished author and food writer,celebrated for her extensive documentatio

82、n of Coorg culture in her book The Vanishing Kodavas,has championed Coorg cuisine through internationally published articles and papers and her website .In 2023,she contributed essays on Kodava and Karnataka cuisine to The Bloomsbury Handbook of Indian Cuisine(Bloomsbury Academic,2023)Ummi Abdullah,

83、affectionately known as The Matriarch of Mappila Cuisine,has left an indelible mark with her pioneering work,crafting five cookbooks in Malayalam,including Malabar Muslim Cookery and The Epicure Cookbook,also published in English,which offer rare insights into Mappila food culture.In 2023,she presen

84、ted a curation of her signature dishes at Kappa Chakka Kandhari,Bengaluru.Bridget White-Kumar,a prolific cookbook author and culinary consultant,has highlighted Anglo-Indian cuisine prolifically throughout her tenure that began in 2004.Twenty years down the line,she has 12 published works,including

85、recent titles like A Collection of Anglo-Indian Roasts,Casseroles and Bakes and A Collection of Simple Anglo-Indian Recipes.In 2023,she launched her latest cookbook Nostalgic Anglo-Indian Comfort Food and consulted on the menu of Ministry of Chutneys,an Anglo-Indian restaurant launched at Radisson B

86、lu Hotel GRT Chennai.76-year-old Dilnaz Baig,a connoisseur of Hyderabad Nizami cuisine,has been winning hearts across India for a while now.Known for the Nizami meals she serves at her opulent home in Banjara Hills,2023 saw the home chef bring her food to Mumbai at Ummrao,Courtyard by Marriott.These

87、 are only a selection of legacy custodians with admirable bodies of work that are setting benchmarks for a whole generation of aspiring custodians.It would be remiss not to mention other noteworthy individuals that have diligently been chronicling and celebrating their specialities.Gurgaon-based Jai

88、n-Marwadi Abhilasha Jain,has been running the popular food venture Marwadi Khana since 2014 from her home kitchen and now operates from a cloud kitchen.Osama Jalali,a seasoned food historian turned chef,continues to curate and showcase Mughlai cuisine,preserving and highlighting the legacy of lost r

89、ecipes from the Mughal era at pop ups and festivals across the country.Shehnaz Siddiqui,with a tenure of 20 years in the industry,runs The Taste of Bhopal:a Begums Legacy,that celebrates Bhopali food.Sheetal Bhatt has been archiving the culinary culture of Gujarats various regions and communities,di

90、ligently adding to the repository on her blog TheRoute2Roots.Alka Keswani of Sindhi Rasoi,who led the charge on chronicling the culinary heritage of the Sindhi community via her blog S,has added amazing new insights via her Instagram handle.Pritha Sen,former journalist and culinary expert,who has be

91、en delving into the rich culinary history of Bangla cuisine,continues to bring nuances of Bengali cuisine to light.Gitika Saikia who has come to be a prominent ambassador for North East Indian cuisine in Mumbai,continues to share the diverse flavours of Assam through pop-up menus under her brand Git

92、ikas Pakghor.Such seasoned Custodians of Cuisine have led the way for a whole new generation that is today emerging to prominence.Emerging Custodians of CuisineStewards of Traditional IngredientsChroniclers of Traditional FoodwaysWhile not yet household names,Emerging Custodians of Cuisine are the n

93、ew wave of culinary champions taking the Indian food scene by storm.Rapidly carving a place for themselves in the food scene of India,over the past five years,theyve catapulted from home kitchens to national,and even global recognition with their unwavering passion for preserving and promoting regio

94、nal and community cuisines.Offering captivating content like videos and blogs,but also bringing culinary history and culture to life for diverse audiences,sparking a newfound appreciation for the rich tapestry of Indian flavours.Many Indian diners today prefer a home chefs table over eating at resta

95、urants,for the educational experiences they offer.Home chefs are experts championing the unique traditions of their culinary heritage,offering unforgettable taste journeys from intimate chefs tables,vibrant pop-up events to interactive cooking classes.Their fresh perspectives and vibrant interpretat

96、ions promise to introduce new generations to the wonders of regional Indian cuisine,ensuring its legacy continues to thrive for years to come.Kunzes Angmo from Leh,crafts unique Ladakhi dining experiences using indigenous ingredients and has put Ladakh on the map with her pop ups across various part

97、s of the country.Her exclusive 3-hour long traditional Ladakhi lunches Our plates whisper stories born from the earth.At the heart of these stories are the dedicated Stewards of Traditional Ingredients:farmer-collectives and producer organisations that are farming,foraging,seed saving,and notably cr

98、eating consumer awareness to drive the market demand that will Chroniclers of Traditional Foodways play a crucial role in preserving and sharing valuable cultural knowledge.These writers,authors,video documentarians,and content creators are consistently building an authoritative and highly regarded

99、body of work on traditional food practices and foodways for a wide audience.Creating in-depth chronicles exploring specific cuisines,traditions,ingredients,or techniques,they are doing invaluable work,fostering cultural understanding and appreciation,connecting people to place,history,and identity,a

100、nd preserving knowledge for future generations.In the realm of written documentation,2023 saw some showcased at The Jade house and Stok Palace in Ladakh are rich with narratives that honour the produce and practices of Ladakhi foodways.In the same vein,Nilza Wangmo of Alchi Kitchen has also been sho

101、wcasing Ladhaki cuisine at pop-ups across India,and was also recently awarded The Global Naari Samman Awards in Mauritius by Mrs.Leela Devi Dookhun,Vice-Prime Minister of Mauritius for her work.Mumbai-based Marina Balakrishnan has been curating plant-forward dining experiences inspired by North Kera

102、las Thalassery cuisine,and championing seasonal and locally sourced ingredients through her venture Oottupura.In 2023 she took her special brand of vegetarian Kerala cuisine to diners in New York City and Mexico.Newer players are offering up lesser-known cuisine beyond their home regions in exciting

103、 new formats.In Mumbai,cook and researcher,Mogan Rodrigues specialises in the food and culture of the native East Indian community of Mumbai.He conducts special walking tours showcasing his village of Uttan,which culminate in elaborate East Indian feasts.Bengaluru-based Anjali Ganapathy,of Pigout Co

104、org Kitchen,offers immersive events that highlight the flavours of Kodava cuisine.Chef,researcher and writer Taiyaba Ali showcases home-style Lucknow food,with a special focus on its sustain the production of otherwise dwindling heirloom food products.By championing biodiversity and dietary diversit

105、y,these stewards are safeguarding the very building blocks that make up our indigenous and traditional foodways,to ensure their cultural significance endures the really interesting new food books that covered diverse topics,setting the tone for new approaches to chronicling.The Bloomsbury Handbook o

106、f Indian Cuisine edited by chronicling stalwarts Colleen Taylor Sen,Sourish Bhattacharyya and Helen Saberi,is a comprehensive reference work that documents the cuisine and foodways of India in all their diversity and complexity.Forgotten Foods:Memories and Recipes from Muslim South Asia,edited by Si

107、obhan Lambert-Hurley,Tarana Husain Khan,and Claire Chambers is an anthology showcasing Muslim food writing in the form of essays and recipes by some of South Asias best writers.It carries work by Indian writers Rana Safvi,Sadaf Hussain and more.use of seasonal vegetables,and hosts curated pop-ups ac

108、ross major cities.Chef and consultant Rachit Keertiman offers Odia dining experiences,emphasising hyperlocal ingredients and recipes.Chef Deepa Chauhan has been championing Sindhi food culture through her social media content and curated dining experiences,after garnering much recognition on Season

109、7 of MasterChef India in 2023.The cuisines of the North East have seen a wave of young champions coming to the fore in recent years.After Assam and Nagaland,the cuisine of Meghalaya became popular in 2023.Tanisha Phanbuh of Tribal Gourmet has brought Meghalayas lesser-known tribal cuisine from the K

110、hasi,Garo and Jaintia communities to Delhi.Meanwhile,sisters Daphi&Daki Warjrai are taking the cuisine of the Khasi community across the country through creative pop-ups,paving the way for other hyper-regional cuisines to shine.Collectively,these emerging experts along with many other passionate,ent

111、repreneurial individuals have been driving conversations around lesser known regional cuisines of India,showcasing the richness and true expanse of our culinary diversity.test of time and technology.India possesses a remarkable wealth of plant biodiversity,and the conservation of native edible plant

112、 species is of critical importance.Individual and community efforts are underway across the country to preserve,propagate and promote these Food chronicler Odette Mascarenhas,who has published 12 books,including the Alfie Alphonso series for kids,The Culinary Heritage of Goa and many others launched

113、 The Culinary Odyssey of Goa,a book that took seven years of research and documentation into poems,oral lore,recipes,and culinary heritage of the various villages and communities that make up Goa.Author and publisher Archana Pidathalas book,Five Morsels of Love,explored her late grandmothers Telanga

114、na cuisine.Under her self-publishing initiative Five Morsels Press,she has also published Why Cook,a beautifully written and photographed book that offers a remarkable perspective valuable resources.Shruti Tharayil of Forgotten Greens has been evangelising wild edible plants through guided foraging

115、walks and is currently on a cycle yatra across South India learning about traditional knowledge and practices surrounding forgotten greens in small towns.Spearheaded by artist and gardener Suresh Kumar G.Sarjapura Curries in B Hosahalli near Bangalore,offers an unconventional hub for community engag

116、ement to bring attention back to edible indigenous greens often ignored or forgotten.as weeds,by driving their awareness about them and propagating preservation In Karnataka,individuals like Dr.Prabhakar Rao,founder of Hariyalee Seeds,are building seed banks to preserve heirloom vegetable varieties

117、that have been vanishing from urban diets,while organisations like Spudnik Farms have been working with small farmers to conserve and revitalise the native diversity of vegetable crops.Similarly,in Manipur,Zeinorin Stephen and Leiyolan Vashum run Hill Wild,a company that uplifts small farmers growin

118、g hyper regional spices like Sirarakhong Chillies,supporting them with post harvest processing,packing and distribution.In the same vein,various initiatives today are attempting to revitalise our biodiversity of native grains,both in the fields and on our plates.The Deccan Development Society,an agr

119、i-based NGO from Telangana,empowers marginalised women farmers,particularly those growing millets in the arid state,by supporting them to become seed bankers of their heirloom seeds through their Millet Sisters Network.Meanwhile,Spirit of the Earth in Chennai and Amar Khamar in Kolkata are reviving

120、lost rice varieties,through consumer education and creation of new urban markets for traditional paddy farmers.Similarly,Three One Farms is adopting a systems approach to repopularize vanishing Indian heirloom wheat varieties in the face of climate change.Dairy has always been a rich business in Ind

121、ia,and there are many initiatives around the country that are working to create new propositions in the segment.Ilse Rollefson of Camel Charisma is working to build opportunities for pastoral camel herders through value-added camel milk products like cheese and milk drinks.Panchal Dairy,an entrepren

122、eurial initiative by the youth of the Maldhari pastoral community from Sayla,Gujarat,are using artisanal cheesemaking as a means to create additional livelihoods for their community.In a country as vast as India,particularly one with such a rich agrarian history and culture,this is merely a small se

123、lection of notable and inspiring work.Countless other champions like these,are the driving force behind a growing movement to preserve culinary heritage by safeguarding regionally important ingredients and creating means to incentivise more small and primary producers to do the same.into the culinar

124、y biographies of a handful of women from different parts of India.Similarly,Chef Tia Anasuyas book Adukkala,A Family Food Odyssey,takes readers on a culinary journey through Keralas food through the memories and personal histories of 15 women in her family.The foodways of Odisha have been emerging s

125、trongly in recent chronicling efforts.Sweta Biswal,author of the blog Odisha on My Plate,launched her debut book,Beyond Dalma-A Holistic Foray Into Odia Food,which has added a valuable resource on Odia food.Ritu Pattanaik,launched 259 Inherited Recipes of Odisha,a meticulously curated book on authen

126、tic,unique,traditional dishes of Odisha for posterity.In the same vein,there has been exciting work to document the food of Nagaland.Naga Cuisine:Ethnic Flavours,perhaps the first self published cookbook on Naga cuisine in the year 2003,was re-published in 2023.Its author,Rovi Chasie,renowned in the

127、 culinary community of Nagaland,has been championing Naga food for more than two decades.The new edition has been enriched with articles delving into the journey of Naga cuisine,its growth and development,the place it occupies in peoples lives,and how it represents Naga culture.The recipe section sh

128、owcases dishes from different tribes,and indigenous ingredients like forest fern,squash,yam,sprouts,kholar,rice,beans,and mushrooms,and an array of Naga chutneys and pickles,as well as lesser known meats and protein sources like silkworms,woodworms,crabs,spiders,king hornet,grasshoppers,snails and f

129、rogs.Beyond books,video has become a favoured format for chronicling food.Indian cuisine offers opportunity for diverse approaches to video content creation and channels run by some exceptionally talented creators are becoming very popular.Kanak Khathuria,Nisha Madhulika,Uma Raghuraman of Masterchef

130、mom,Delhi Food Walks,and Bong Eats,are some of the most watched creators on YouTube.But a host of new creators are bringing varied and wonderful facets of Indian cuisine into the spotlight.Independent creator Nihar Desai of Bay101 Film Studio has been creating beautifully produced short films on Ins

131、tagram and Vimeo,documenting the nuances of Gujarati food.Meanwhile,Krish Ashok has been making insightful Instagram Reels busting common myths and misconceptions using science and traditional food wisdom.The series Kolkata Classics by Dolon Dutta Chowdhury and Anindya and Madhushree Basu has taken

132、the Internet by storm with its beautifully curated videos that preserve and showcase the culinary heritage and narratives of the hidden gems of Kolkata through digital storytelling and food walks.Collectively such creators enrich cultural understanding and appreciation for traditional foodways acros

133、s numerous formats and platforms,pushing the discourse around Indian food to new depths.Exemplary Community Engagement InitiativesLaunched in,or having created significant impact in 2023,these noteworthy projects have attempted to build education and public engagement around themes of regional and t

134、raditional food.Edible Issues,a collective that focuses on fostering conversations on the Indian food systems has been busy in 2023.They debuted their project,Roots To Resilience,a collaborative exploration of the untold stories of tuber crops and the vibrant native communities that nurture them,at

135、the Serendipity Arts Festival.They also curated Ripe for Change,a recurring event to explore the indigenous biodiversity of bananas through guided tasting sessions.Chennai-based artist and food designer Akash Muralidharans project The Case of Missing Vegetables is an art installation that began as a

136、 pandemic project.This initiative has continued to drive conversations,shedding light on forgotten vegetables and the diminishing vegetable diversity that was in regular consumption as late as the mid 20th century.Serendipity,a not-for-profit arts and cultural development foundation,presented The Ca

137、se of Missing Vegetables at the India Art Fair in 2023.OOO Farms,a community farming movement to revive the indigenous seeds and food crops,has been evangelising wild and foraged foods,heirloom rice varieties and more,through immersive festivals.The objective of these annual festivals has been to cr

138、eate market demand for small-scale traditional producers and drive dialogue around the role of these producers in building nutrition security and food sovereignty in India.In 2023,they brought back both of their incredibly popular festivals-The Wild Food Festival,and The Rice Festival,to great succe

139、ss.The Locavore is an organisation championing the best regional food across India through storytelling,recipes,events,and producer partnerships.In 2023,they launched the Millet Revival Project to demystify cooking with millets,showcase the impact they have on the ecology and facilitate the gradual

140、re-incorporation of millets into our diets.Their Worli Koliwada Project is another great initiative launched in 2023 with the aim of bringing attention to Mumbais native Koli fishing community in Worli,using food as a lens to showcase their unique culinary and cultural heritage,while also providing

141、economic opportunities for the Koliwadas local residents.The Nilgiri Earth Festival saw its second edition in 2023,hosted by The Nilgiris Foundation,a not-for-profit organisation working to share knowledge and build bridges between eco-development initiatives in the Nilgiris Biosphere Reserve and th

142、e rest of the world.Previously known as The Nilgiri Wild Food Festival,this annual multi-day festival brought together people from diverse disciplines,including chefs,culinary experts,regenerative farmers and gardeners,local artisans,and visitors.The programming featured excursions,workshops,dialogu

143、es and shared meals,spotlighting the cultural heritage and traditional ecological knowledge of the Nilgiris and its indigenous communities,particularly in the context of a changing climate.2023 also witnessed the tenth edition of the Samvaad Conclave in Jamshedpur,bringing together more than 2,500 p

144、eople from over 150 tribes from across the length and breadth of India.The theme for Samvaad 2023,Walk with Me,focused on the journey of ideas,individuals and collectives from and amongst the tribes of India to combine large scale dialogue on critical aspects like climate justice,economic participat

145、ion,educational outcomes,governance,leadership and more with unstinted celebration of tribal culture.One of the highlights of this years Conclave was 140 tribal home cooks from 37 tribes and 17 states coming together to showcase their deep connection between food and identity.There have been many ot

146、her great initiatives that have fostered community engagement in 2023.Rajasthan-based The Kindness Meal delves into the fusion of food and art,curating immersive culinary encounters that engage multiple senses.Their current endeavour involves a captivating exploration of Rajasthans rich culinary leg

147、acy,promising to rediscover and celebrate the regions gastronomic heritage.The Open Field,is an agro-tourism venture that has been showcasing Jharkhands tribal cuisine since 2021,accentuated by native ingredients and a fine dining approach.Its dynamic team has expanded offerings to include farm-to-t

148、able dining,cultural events,flea markets and more,all aimed at promoting sustainability and local empowerment through a fusion of tribal traditions and modern innovation.Such dynamic and multi-disciplinary initiatives have been crucial in driving engagement around regional food and culinary heritage

149、 in exciting new ways,creating forums for greater cultural understanding and appreciation in a country as diverse as India.In 2024,we are excited to see more important work by such Custodians of Cuisine,Stewards of Traditional Ingredients,Culinary Chroniclers and Community Engagement Initiatives,wea

150、ving a more nuanced and delicious tapestry of regional Indian food perspectives for the world.Global PerspectivesIndia is a land of vibrant cultures and diverse landscapes,with a rich,multifaceted,and dynamic culinary evolution.Indians,with their inherently complex palates,love the excitement of new

151、 flavours that hit high notes.With a rich history of cultural and social amalgamations through the ages,India has constantly embraced and celebrated global flavours,weaving an intricate tapestry of local and global influences in its cuisines.Recent years however,have seen a revolution in which a you

152、ng generation of culinary enthusiasts are displaying greater inclination to include international flavours and cuisines in their daily life.Rise in disposable incomes,improved access to global cuisines,growth in international travels,and ongoing proliferation of high-quality food content on traditio

153、nal and social media,are some of the factors making the contemporary Indian culinary scenario more dynamic and diverse than ever.Dining Out:A Feast of Global Flavours5-star hotels and fine-dining establishments have always been the primary drivers behind introducing a new global cuisine in India.Buo

154、yed by the success of this initial exposure to elite diners,the cuisine then trickles down over time,passing through casual dining restaurants,smaller eateries,and street food establishments,finally arriving at store shelves,often transforming radically,to become an integral part of everyday eating

155、habits of the masses.This journey can be seen played out in national favourites like European,Italian,and Chinese cuisines.The continued passion for Chindian(Chinese-Indian)cuisine with its masala-fied deliciousness,or Indian-Italian,the spicier,creamier,uniquely-sauced Indian bhai of Italian cuisin

156、e,is a glowing testament of Indias ability to create unique hybrid cuisines by adapting international cuisines to its palate.Meanwhile,a growing segment of well-travelled contemporary Indian diners,recognizing the significant difference between the original and local versions of their favourite cuis

157、ines,are now seeking authentic experiences back home.The restaurant industry is quickly recognizing this niche,even as a new,more nuanced segment of eateries up the ante with more authentic offerings.While it took its time over the last decade,Mexican food will finally have its moment in 2024,with a

158、 new wave of restaurants,caterers and cloud kitchens creating exciting new propositions.Local chefs are delving deeper into studying Mexican cuisine,while expat Mexican chefs like Chef Jason James Hudanish of Pompa,Mumbai,are bringing authentic flavours and new ideas to the mix.All of this is result

159、ing in finer offerings for the Indian diner,and has sparked a surge of interest in authentic Mexican ingredients like blue corn masa,chillies like Poblano and Habanero,and in traditional techniques like nixtamalization.Given enough impetus,Mexican cuisine,with its affinity to Indian flavours,will th

160、rive in India in times to come.The resurgence of Mexican cuisine has also brought renewed focus on erstwhile peripheral cuisines like Mediterranean,Spanish,Greek and other lesser known European cuisines.In Mediterranean cuisine,established fine-dining brands like Bayroute,and casual restaurants such

161、 as Zima,by Dubai based gourmet foodpreneurs Zareen Baig and Atiq Kapadia,are bringing a new wave of authentic offerings for diners looking for experiences that go beyond Pita-Hummus,Lavash and dips.Southeast-Asian cuisines will always be popular with Indian diners who are partial to the flavour pro

162、files of these regions,but the footprint of this long-established segment,is both deepening and widening.Well established restaurants like Seefah(Mumbai),Tsuki(Pune),Kembara(Hyderabad),Muro(Bangalore),Fireback(Goa)will dive deeper into embracing real,traditional flavours and techniques,and take dine

163、rs on exciting journeys off-the-eaten-path.Simultaneously,Dining In:The World on the PlateWhile dining out offers a taste of the world,home cooking is still at the heart of the Indian culinary landscape.The increasing popularity of international cuisines has home cooks experimenting with global flav

164、ours in their own kitchens.From hand-rolling Italian pastas and sushi,to whipping up a ramen or pizza from scratch,home chefs are bringing the world to their dining tables.Home cooking trends are more straightforward,as they directly reflect dining out and travel influences.Mexican and Asian are lea

165、ding the palate with more options on supermarket shelves,even as fine food stores are groaning under the weight of ingredients from all around the world.Together,they offer experimental home cooks endless opportunities to assuage their hunger for globally-inspired feasts at home!Mexican food has alw

166、ays been a more popular choice at home in India,but the ubiquitous Taco is now pass.Home cooks have given in to the allure of Mexican ingredients and are whipping up fiestas of Enchiladas,Fajitas,Salsas,and Guacamole using imported fresh produce,spice blends,condiments,hot sauces and a variety of re

167、ady mixes from brands like Nandos,Cholula,and Tabasco.Asian food,on the other hand,will never go out of fashion.But here too,there are more choices than ever before.Adventurous cooks today are experimenting with this expanding repertoire of specialty Asian ingredients,taking inspiration from social

168、media and their own travels.Ramen,in particular,is seeing unprecedented popularity as K-food soars,resulting in rising demand for categories typically associated with Korean food like instant,dried and fresh noodles,DIY kits,ready-to-use stock,exotic toppings and meats.The pandemic also catalysed br

169、ead baking at home.A large majority of people who took up hobby baking while confined to their home in those years,continue to be fascinated by all things yeast.Some of these enthusiastic home bakers even went professional,selling innovatively global baked goods from their own small businesses,or th

170、rough tie-ups with other cloud kitchens.Their initiatives can be credited for taking sourdough,multigrain,and more complex artisanal breads from occasional indulgences in the past,to a more prominent spot on the dining table,even in smaller cities!The pandemic lockdowns fueled a home-cooking craze t

171、here will be an increase in types of Asian cuisines,with new restaurants bringing in fresh Asian flavours.Japanese and Korean restaurants in particular will see significant traction,with concepts like teppanyaki,robata,and ramen becoming increasingly prevalent.Meanwhile,India with its rising economy

172、,is increasingly becoming the focus of global food brands.New international chains are arriving everyday,targeting not only metros,but smaller cities as well.Establishments like Pret-A-Manger,P.F.Changs,Taco Bell,The Chocolate Room,Au Bon Pain,Auntie Annies,and even 7-11 are slowly percolating into

173、the everyday food scenario,even as well-established chains like Yauatcha,Jamies,California Pizza Kitchen,Chilis,Hard Rock,Nandos,Ruby Tuesdays,and TGI Fridays continue to make a mark.The cafe segment in particular is poised for a major transformation.They will witness an upswing in international lux

174、ury,upscale,casual dining spaces with players like Muji Cafe and the soon to open Armani Cafe coming in.In teatotalling India,non-alcoholic casual dining formats that offer accessible and affordable options will always find takers.While trendsetting metro cities already have a well established cafe

175、culture,Tier-2 and Tier-3 cities will see an explosion of cafes offering diverse experiences,across various formats and themes,and catering to varied demographics.Pop-ups,supper clubs and crossover experiences have been responsible for the most exciting movements in the dining out segment in recent

176、years.Their explosive growth has been whetting appetites and appeasing cravings of the Indian diner chasing new and exciting flavours.A niche section of the food industry,populated by expat and local chefs,home chefs,creative independent chefs,and mixologists,has been creating unique and exciting pr

177、opositions of intimate limited edition experiences showcasing the world on the plate.These are creating opportunities for diners to explore homestyle,micro cuisines,experimental meal formats,and seasonal and topical concepts not found in more conventional restaurants.With global brands and cuisines

178、percolating into more cities,classic flavours like Asian and Mexican being presented with fresh new twists,established cuisines getting more nuanced,newer global cuisines slowly entering the mainstream,and pop ups adding excitement,2024 looks like an exciting year for dining-out!in India that refuse

179、s to fade even two years later.Fueling this hunger for exploration and experimentation,resurgent gourmet food stores are acting as platforms for discovery,offering specially curated selections of products to whet the appetite of the adventurous Indian cooks.Brands like Chenab Gourmet and Urban Platt

180、er are already catering to this growing segment of cooks with high-quality,premium ingredients and products that promise to elevate their culinary creations.Not only are they opening doors to flavours that were previously out-of-reach of average home cooks,but they are also enriching home cooking li

181、ke never before with global flavours,Chenab Gourmet once catered primarily to the HoReCa sector,but is now playing a significant role in bringing global ingredients into Indian home kitchens.Urban Platter on the other hand,has not only become the go-to e-commerce platform servicing homes pan India,b

182、ut is also quietly revolutionising vegan cooking with specialty products like nutritional yeast,nut milk powders,plant-based butters and vegan cheeses.2024 will bring a dynamic and evolving scenario in the Indian home kitchen,brimming with innovation,experimentation,and a growing appreciation for di

183、verse culinary experiences.It will also bring interesting new offerings as trends interact and influence each other,such as vegan dishes inspired by global flavours,baking techniques cross pollinating with Indian influences and sustainability,ethical sourcing,and local ingredients playing bigger rol

184、es in consumer behaviour.Beverages:A Spirited RevolutionLike dining in and out of home,the beverage scene in India is also transforming rapidly,reflecting the changing preferences of a diverse and ever-evolving audience.The Indian consumer is focusing on clean drinking,with a preference for additive

185、-free low sugar options but there are clear demographic-based variations.While boomers prefer traditional choices,Gen X and Millennials are driving exploration,especially in the cocktail realm.Gen Z,still experimenting,are partial to top-shelf drinks and low-alcohol or no-alcohol options.This offers

186、 the beverage segment a landscape rife with opportunity to play in.Within the Indian beverage space,coffee has really seen a revolution.Catalysed by international chains like Starbucks,Coffee Bean and Tea Leaf,Cinnabon,Dunkin Donuts,Di Bella and Costa Coffee that have now percolated into smaller cit

187、ies,the thriving segment continues to attract brands,the latest entrant being Tim Hortons.This coffee renaissance has also driven Indian brands into joining the fray,and Indian coffee is winning global recognition.But home is where the real excitement will happen in the coffee cup,with a surge of in

188、terest in imported coffee machines,home barista tools,specialty coffee bags,coffee subscription models,and more!Besides coffee,other non-alcoholic beverages have also seen a lot of evolution in recent years.Global ferments like Kombucha,Kefir and others are becoming commonplace but a rising demand f

189、or non alcoholic options is driving impetus for brands like Svami and Sepoy who offer a host of global standard non-alcoholic cocktail mixers like,flavoured sodas,flavoured tonics,in exotic new flavours like Pandan that were previously unheard of.The imported cocktail premix segment is surprisingly

190、finding takers amongst teetotallers who use them for mocktails.Non-alcoholic beers are also finding a footing,allowing well-established brands like Budweiser and Heineken to tap into new market segments.Spirits are on the up and up!Tequila,Mezcal,and Agave spirits are a new and exciting category.gai

191、ning a cult following,and challenging the traditional dominance of whisky,the wave of Indian gins that prevailed until recently.Robust flavours,ranging from earthy to smokey,varied profiles and a perception of being healthier have contributed to their popularity.This is also driving the rise of home

192、grown Agave spirits.Rum is poised for growth,with new craft offerings entering the market and the gin craze,once at its peak,has evolved into a broader cocktail revolution,where classic concoctions are receiving exciting makeovers and finding their way onto menus across India.But it is the Indian ba

193、r scene where the most exciting stuff is being stirred up!The adventurous Millennial and Gen Z segments,looking for exciting new tipples are fueling a rising trend of bar takeovers.A new wave of creative talents in the mixology space-celebrity mixologists-you might call them,are collaborating with D

194、esserts&Bakeries:A Sweet EscapeThe Indian desserts scene is no stranger to global influences.From French macarons with Indian fillings to Italian panna cotta flavoured with cardamom,pastry chefs have been blending international flavours with local traditions and vice versa to create unique and delec

195、table treats for years.But Indias love for sweets is legendary,and the Indian sweet lover can never get enough of creativity when it comes to sweets.Add to this the interactive dessert experiences driven by the current social media era and there is no limit to the experimentation and creativity the

196、segment will see.Innovation across segments is rife,but there has been an exciting rise in treats like Korean doughnuts,Middle Eastern Kunafa,and Turkish Baklava offering delightful global escapes for the Indian sweet tooth.Fuelled by a generation of internationally-trained pastry chefs returning ho

197、me to exercise their craft for a local audience,coming years will bring continued innovation in viennoiserie and patisserie,incorporating diverse cultural influences and offering up a world of confections from small patisseries and cloud kitchens.This new generation will also foster beautiful cross

198、pollinations of technique and flavour pairing.Chocolate will continue to be the most popular sweet indulgence,but the Indian Chocolate consumer has grown up and is looking for more sophisticated offerings.Chocolate shops,cafes,and experience centres will offer bespoke interactive experiences,showcas

199、ing beans and bars of imported and local provenance and masterfully crafted offerings melded with out-of-the-box flavour inclusions of a global standard.Donuts revolutionised the Indian sweet tooth with the advent of Krispy Kreme.Embraced and taken pan-India by Mad Over Donuts.2024 will see love for

200、 these delectable fried confections,drive increased interest in global variants like Spanish Churros,Korean Doughnuts,Italian Bombolinis and more as more global and homegrown brands enter the market with ever increasing flavour pairings.As we look to a sweet 2024,its evident that desserts and bakeri

201、es like every other vertical in the Indian food industry will offer a delightful journey through evolving tastes,cultural fusion,and innovative creations.It will also be interesting to see how sustainability,innovation in diet and health specific categories,like plant-based offerings,will create eve

202、n more opportunities for the dessert segment.India is poised to become a global culinary destination to reckon with,in years to come.With a food culture that is a fascinating blend of tradition and innovation,and an ingrained willingness to embrace global influences while staying true to its roots,e

203、nsures that Indias culinary scenario will remain exciting and ever-evolving when it comes to global flavours.After all there is a feast for the senses and a journey across the globe,waiting to be explored through the plate!restaurants and bars,to shake up the cocktail segment like never before!Bespo

204、ke cocktail menus featuring everything from innovative cocktails combining international spirits and Indian flavours,IMFL spirits,mixed with exotic global ingredients,techniques like fat washing and clarification,are all being juxtaposed with indigenous ingredients,giving Indian mixology recognition

205、 locally and globally.2024 promises a rich blend of traditional favourites and exciting new choices,not to mention a unique and delightful beverage culture that will only get more and more exciting for the Indian consumer when it comes to drinking.Dining InThe dining scene at home is at an exciting

206、crossroads,balancing convenience with conscientiousness at one end,and tradition with experimentation on the other.Time-pressed individuals are ordering-in more frequently,while also relying on ready-to-cook and heat-and-eat options to stay on top of increasingly busy schedules.However,they are less

207、 willing to compromise on their health,beliefs,values,customs,and traditions for the sake of this convenience.The conscientious amongst them are looking more critically at the provenance of their food,and gauging their experience in totality,even if it involves paying a premium for this added transp

208、arency.Meanwhile,the industry continues to find new and innovative ways to fuel this evolution through convenient and accessible home dining solutions that dont compromise on quality or the experience.Food delivery apps are booming,offering wider choices and faster service.Restaurants,cloud kitchens

209、 and even homechefs are expanding their menus to include fresh,healthy,regional,and gourmet meal options,often personalised for individual dietary needs and taste preferences.More brands are sharing stories about their ingredients,processes and supply chains to improve engagement with their customer

210、s.With consumer focus firmly on mindful convenience,and the industry playing sous chef to meet this demand,the future of home dining promises to be exciting and flavourful.In the Dining In section this year,we take a look at some of these factors that are influencing big changes in the Indian home a

211、nd kitchen.DIY Sushi&Ramen Bowl kits Frozen bone broths,dumplings Customisable add-ons Pre-marinated,Frozen&RTC hot snacks Kebabs,samosas,momos,cutlets Curry pastes,powders and premixes in regional cuisine Growing variety of frozen&RTE regional flatbreads RTC recipe&meal kits Packaged traditional In

212、dian snacks,granola&trail mixes Healthy&nutrition focused snackables as meal alternatives Fresh and shelf-stable batters&flours Ready-made&instant chutney options Just-add-water sambar&rasam powders Pre-prepped salad kits&subscriptions Salad dressings,condiments,seasonings from home chefs,big&small

213、brands Pre-portioned,marinated&other convenience-based meat&protein options Dry,fresh&artisanal ready-to-use pasta Variety of fresh pasta sauces from chefs,big&small businesses DIY gourmet pasta kitsConvenience on the plateA sample of convenient options available for the time-crunched foodie in 2024

214、A Rapidly Evolving Young MarketA Period Of Rapid AdoptionThe Indian food marketplace is at an exciting phase of evolution today.While consumers are more mindful and aware of what they put on their plate,they are no longer shying away from convenient,time-saving solutions like ready-to-cook(RTC)and r

215、eady-to-eat(RTE)foods.Glimpses into Indian kitchens these days may reveal a refrigerator stocked with packets of frozen kebabs,tandoori tempeh,pre-marinated Thai lemon fish,or jars of masala kimchi.Pantry shelves may In recent years,consumer mindsets around food have evolved rapidly,thanks to busier

216、 lives and growing work demands.The movement began with the pandemic,when many people explored handy,easy-to-cook options in the market,to take away the boredom of cooking three meals a day.It has continued to grow even after boast of pouches of chickpea fusilli,organic ragi dosa,or instant kadha mi

217、xes.Dining tables may have personalised khow suey made with pitch-perfect readymade paste,or a salad,assembled with pre-prepped zoodles.Home cooking has shed the notion that all packaged foods are unhealthy,and is now ready to embrace a more customisable individualised philosophy.Food brands,big and

218、 small,are taking cognisance that Indian consumers are increasingly becoming label nerds.In the pandemic,after consumers acquired a taste for the convenience and variety they offer.However,this increased focus on cooking and eating at home has also made consumers extremely aware of what is going int

219、o their bodies.This recognition is inspiring them to actively seek solutions that offer convenience,but make no response,they are offering solutions that cater to varied demands of clean eating and finely spliced dietary choices.Supermarkets and kirana stores today are laden with a rapidly expanding

220、 array of healthy(or healthier),convenient options placing them at the perfect sweet spot between two seemingly diverse consumer demands.This shift empowers home cooks with a greater degree of control over comfort,quality and customisation while removing the drudge from daily promises on their healt

221、h or nutritional requirements.These new ways of preparing and consuming food have also made the demand for emerging products more specific than ever before.“We became rapid adopters,”remarks Ankit Gupta,co-founder of Burma Burma The Indian kitchen has always been extremely particular about freshly c

222、ooked food.However,the last decade has witnessed a slow but definite shift towards convenient cooking solutions.What initially meant one-size-fits-all and easy cooking solutions,has evolved over time.Indias home kitchens have long emphasised fresh,home-cooked meals,reflecting cultural values and pre

223、ferences.However,the winds of change that are blowing strongly in the kitchen are bringing a fascinating shift in the convenience segment from the initial one-size-fits-all to nuanced options that cater to specific needs and preferences and diverse requirements,even going so far as to take into acco

224、unt regional variations thanks to changing demographics,rising disposable incomes,and evolving lifestyles of millennials and Gen Z in particular.The landscape for players catering to the convenience food segment is rife with possibilities and opportunities in 2024.Focus AreasConvenience And The Chan

225、ging Indian Platecontributed to this.Consumers became more aware and tech savvy.UPI payment gateways took off.Last mile delivery became easier as channel partners grew.All this changed our behaviour.Thanks in no small part to social media we began to follow brand stories,Convenience and Last Mile Co

226、okingIndianness Driving InnovationAs conscious consumers increasingly seek healthfulness in their choices,there has emerged a clear desire to make healthy food,often associated with more work,more convenience!“The foremost sign of this is pantry editing,when consumers begin replacing their regular s

227、taples with healthier options,such as replacing sugar with jaggery,or rice and atta with millets,and switching to healthier cooking solutions like the air fryer,”observes Siddharth Ramasubramanian,The demand for toil-free convenience extends beyond simple pre-preparation solutions.Consumers are also

228、 recognising the merit of exploring holistic,Indian dietary wisdom in food practices beyond their own home,community and region.As a result,“Indianness”can be seen as a compelling theme across the industry and media,and the convenience food sector is making the most of it.Testament to this is scroll

229、ing social media or a visit to any food festival lately,where one is spoilt for choice by a treasure trove of small brands and local entrepreneurs offering a variety of signature spices,spice blends,curry pastes and more to make traditional Indian cooking convenient without losing out on flavour.fou

230、nder&CEO of Vegolution,the company behind Hello Tempayy.Going on to point out that the conscious foodies of today are aware of their relationship with food,They are constantly making healthier choices at every level,but without caring much for the additional work required to do so.“Unlike its tradit

231、ional predecessor,the post-pandemic Indian kitchen doesnt like too much toil,”comments Ramasubramanian,“While microwave meals(as seen in the West)are still a stretch for us,because we want to feel like we are eating freshly prepared food,we have become aware Semi-processed solutions are listing real

232、 ingredients,entirely recognisable by grandmothers,while allowing the home cook ample agency over both nutrition and taste.Solutions like these champion authentic traditional,regional cooking from several small brands,typically run by individuals and womens groups.Notable examples include Mother of

233、Malvan,inspired by Malwani cuisine;Jevayla Ye,promoting the East Indian cuisine of Mumbai;Women of Fatorda,a Goan brand;and MahaRasa from Chennai.These brands are helping to preserve and promote Indias unique culinary heritage,while also bringing people together from different regions of the country

234、.Such offerings allow enough room to experiment with new flavours and formats,all with the that cooking can be as simple as assembling a few easy to prepare elements.”This demand is leading brands like Pluckk for ready sprouts and pre-cut vegetables;Harvest Salad Co.and Saladable for salad kits;RUS

235、Organic for raw pressed juices;LQI Smoothies for smoothies;and Mavis for a gamut of kombucha,kimchi,kefir and other ferments,to flourish.satisfaction of serving freshly cooked food easily and quickly.One dynamic brand that has taken this concept further is Tulua Foods,which sells ready curry pastes,

236、and has recently launched single-origin spices.Founder Richy Dave previously ran a marketing agency that worked with a number of F&B brands,and noticed a drastic evolution of key consumption patterns in India,driven by a younger,busier,and more adventurous generation.“With Millennials,the market bec

237、ame a lot more open to experiment with things that are new and convenient.”Dave grabbed the opportunity,and launched the Tulua RTC spice pastes.“Traditional Indian food is complex and Restaurant and Tea Room,which also retails a range of cooking pastes,condiments,snacks,seasonings,and more,via its d

238、edicated online store,Burma Burma Shop.He observes that the pandemic also accelerated consumer adoption of online shopping for convenience foods by five to seven years.“Many factors and now we want to be part of those brands stories.”This demand incubated dozens of brands that offered endless option

239、s for healthy solutions,including Hello Tempayy,Two Brothers Organic Farms,Atta Girl,WickedGd,and more,all available at the tap of a finger.beautiful,but requires time and very specific skills to make properly,both of which are expensive,or in increasingly short supply.”Tuluas innovative new offerin

240、gs that went beyond the generic Makhani and Kolhapuri were a good fit,and set a high benchmark for the segment.“The quality of the raw ingredients,especially spices available in the existing RTC supplier space was terrible and inconsistent,affecting the quality of our pastes.And this extended across

241、 HoReCa,so I began looking for high quality,consistent,unadulterated spices from across India.”The Rise Of ProvenanceWhile“Indianness”is driving immersion into varied regional cuisines,it is parallelly sparking conversations around provenance and authenticity,which in turn is driving growth within t

242、he Indian F&B industry.The home kitchen is seeking better quality-from basic ingredients like spices,grains and pulses,to complex accompaniments like pickles,condiments,chutneys,dips and dressings.Dave confirms this,having recently launched single-origin spices for retail at Tulua.She adds that it t

243、ook them two years to solve Tuluas spice supply issue and create a supply chain strong enough to meet their needs.But once done,they started supplying to the B2B segment.Soon after,getting into retail was a natural extension.“With spices,it didnt matter to people where they were coming from until a

244、few years ago.But now customers,though still price conscious,are more educated,know what they want,and go the extra mile to find out more.There is a lot more pride in Made in India and Indian origin.Its good because it keeps brands in check,”says Dave.In addition to origins,Indian consumers are incr

245、easingly becoming more conscious and invested in the idea of foods and beverages having“provenance”,or a backstory anchored in heritage and trust,and/or made using traditional,artisanal processes.This has also given rise to brands like The Locavore,which champions local produce by highlighting produ

246、cers and growers,telling their stories,and providing a platform for them to showcase their work.“When it comes to keywords like sustainable,eco,or organic the average customer doesnt have the time to investigate products with these labels,”points out founder Chef Thomas Zacharias.Elaborating on The

247、Locavores approach to selecting and promoting producer partners,Zacharias says“You have to spend time with each producer to see if theyre reliable.We do something a little less quantitative,and more qualitative.To tell the stories of these producers,we have to build a relationship with them with a l

248、ot of care and insight.”Being able to make conscious food choices is not about labels like organic,he explains.At The Locavore,the process is to break down the backstory of partner producers into their various values and practices.“Can they find the source or origin of a product?Can they pinpoint it

249、 to growers?Are farmers getting paid fairly?Is the organisation working cohesively with the community around them?What kind of packaging is used?What are they doing to preserve and promote traditional and cultural heritage?By asking these questions for the consumer,the audience has a rounder picture

250、,and are able to make a more informed choice.The audience that cares about all this is very small,but it is growing.”This approach is now also entering the production and marketing strategies of brands like OOO Farms,Two Brothers Organic Farms(TBOF)in Maharashtra,Bengal-based Amar Khamar,and Spirit

251、of The Earth in Chennai.Much of the traditional food that was once made at home and needed time,patience,precise techniques,intensive skill and labour,are now being made available through purveyors like these with the tag of provenance.Cases in point:OOO Farms offers ready flours and mixes made from

252、 heirloom grains like Ajara Ghansal,Krishna Kamod rice as well as Kalibal and Paigambari wheat,while TBOF offers nachni and gond laddus,and gulkand and thandai mix;Amar Khamar offers the legendary,laborious-to-make goyna bori,and aamsotto made from three varieties of mango,while Spirit of The Earth

253、offers artisanal RTC products like Arcot Kichili Champa adai batter,and Acharmati Arisi upma mix.Taste Before EverythingReadymade foods of any kind are being embraced with gusto!While convenience is a key factor driving home consumption,taste will always hold priority for the Indian consumer who is

254、loath to sacrifice pleasure for the sake of nutrition.Nowhere is this more obvious than in the snack category.Indians have always viewed snacks as relatively guilt-free,attributed perhaps because of their notionally smaller portion size as compared to a meal.The phenomenal popularity and expansion o

255、f the instant noodle,RTC and RTE frozen snack segments are proof that the average Indian consumer wants the comfort and convenience of the familiar,while being able to experiment and adapt to suit varied tastes.Gupta of Burma Burma concurs,observing that“customers buy our paste and make khow suey in

256、 their own versatile way,adding vegetables and proteins they prefer,at the spice level they like,with their favoured starch accompanying it.”While most snacks require little else for enhancing taste,these customisations allow consumers to fortify their mini-meals with healthier components-sample RTE

257、 fried foods and instant noodles with a generous topping of steamed or air-fried vegetables,or perhaps a fried egg with a tossed salad on the side.The last few years have seen frozen foods in particular catch on like magic.Frozen snacks fit perfectly into the instant gratification category here.They

258、 can stay safely frozen for long periods,and can be instantly baked,air-fried,or fried when required.GTFL(Godrej Tyson Foods Ltd),a joint venture of Godrej Agrovet Limited and Tyson Foods,U.S.A,have had their ear on the ground and systematically expanded their product portfolios to address this grow

259、ing demand for convenience.They have invested significantly into research and development-led innovations in two of their most prominent brands-Real Good Chicken and Godrej Yummiez.While Real Good Chicken offers great tasting,safe,and affordable protein products,Godrej Yummiez offers a portfolio of

260、over 50+frozen vegetarian and non-vegetarian ready-to-cook products.In 2023,Godrej Tyson launched Starz,a potato snack,and the Yummiez Millet Patty,a fibre-rich patty made with jowar and bajra.These products are packaged using the newer IQF(individual quick-freezing)technology which ensures freshnes

261、s without the need for preservatives.“Till recently,the adoption of millets was low due to the perception that they are not tasty and are not easy to cook.This has changed drastically and now every household is embracing the goodness of millets.”said Abhay Parnerkar,CEO,Godrej Tyson Foods Limited.“W

262、e supported this adoption by bringing together the nutrition of millets in a ready-to-cook convenient format and launching them in a mass-accepted patty variant.Godrej Yummiez Millet Patty is a preservative-free snack that symbolises our commitment to innovation,nutrition,and convenience.”No surpris

263、e then that the snack aisle,both online and offline,has hit peak innovation and customisation,with something for every requirement,be it convenience,health,or diet-specific options.From vegan and sugar-free ice creams,to high-protein khakhra,millet pops,makhana and baked chips in every flavour imagi

264、nable,gluten-free snacks and millet cookies,FMCGs,small businesses,and home chefs are all converting health into convenience.Customisation and Catering to Niche MarketsThe future is bright for the customised convenience segment.The industry has only begun to scratch the surface,and patient players w

265、ho approach the market with creativity,patience and fortitude,will stand to win in the long run,even with niche products.“In India,the population of a niche is bigger than the population of some countries,”says Ramasubramanian,pointing to the opportunity in finding big niches in India.It is a truth

266、that many other players will agree with.But all said and done,he emphasises that for any product to succeed in the Indian market,it has to appeal to the Indian taste profile.“This means that new products either need to fit squarely into our palate,or need to introduce a USP that broadens our taste p

267、rofile”,an insight that he believes is behind the success story of Hello Tempayy and its current popularity with the protein-conscious Indian consumer.“Tempeh is a centuries-old high-protein food made by fermenting whole non-GMO soybeans,and can be an acquired taste,but the Indian taste profile we h

268、ave given it is what drives consumers to come back and stay.Our peri peri tempeh,for example,has hit that note and is our largest seller.”Burma Burma Shop on the other hand sells everything from laphet(fermented tea leaf dressing),to lotus chips,to the convenience food segment is rife with possibili

269、ty and opportunity in time to come.Convenience Food Makers in India can leverage the evolving needs of the Indian consumer using innovation,effective storytelling and omnichannel marketing.Innovation that marries health and sustainability with convenience will be a top draw.Cross-pollinating Indian

270、flavours with global concepts and ingredients and vice versa will appeal to the Indian palate that prioritises taste.Healthy ready-to-eat microwavable&oven-ready options will appeal to those with busy lifestyles.No vertical promises greater potential than snack-ification.Preservative and additive-fr

271、ee products made with healthy ingredients like millets,lean protein and seeds.Unique flavours,incorporating natural seasonings and sweeteners and convenience foods that cater to specific dietary needs including gluten-free,vegan,and diabetic-friendly options will all see a lot of demand.Brands will

272、also benefit from investing in fair pricing,supporting sustainable farming practices,and packaging.Producers in this segment will find Omnichannel Marketing via various platforms like mainstream print media,social media,and influencer and content marketing beneficial to highlighting specific product

273、 USPs to target audiences across B2B and B2C segments.Action Pointsdusted with raw mango powder and durian fruit ice cream,in addition to their khow suey curry paste.All very versatile products,produced over a long development and refining process,and very much loved by their loyal customer base.“We

274、 took one and a half years to get the food tech right,and then six to eight months to launch about six to seven SKUs(Stock Keeping Units),”reminisces Gupta.“We wanted it to be such that when people enter the restaurants,they feel like they have entered the country of Burma,and when they leave,they t

275、ake a part of Burma with them.”Not only is convenience customisable today,but the Indian kitchen has never been more spoilt for choice and the landscape for players catering Consumers will be as adventurous at home as when dining out,but mindful convenience will be a driving factor.The quest for exc

276、itement on the palate will inspire exploration of culinary heritage,regional diversity,and embracing seasonal ingredients.Industry players can leverage this consumer mindset by proudly declaring the provenance around their products on their labels and other communications channels.Restaurants and cl

277、oud kitchens can expand their menus to include more regional,traditional and seasonal dishes,to appeal to busy customers looking for a healthy taste of home.Home chefs and small entrepreneurs can test local markets with authentic,homemade,from-scratch masalas and condiments.Food content and media pr

278、ofessionals can expect many new opportunities to explore regional,local and seasonal themes.Snacks will also be a very popular topic for new content,with many new avenues of exploration like provenance to nutrition.The magnetism of food with storytelling is especially effective to bridge the gap bet

279、ween the home consumer,and marketing teams across the industry can take advantage of this narrative format in their formal and social media communications.Toolkit for 2024Dining In TrendsAs more Indians embrace busy lifestyles,they are constantly on a lookout for safe and healthy alternatives to coo

280、king,that are high on convenience,variety,and some degree of personalization.Many of them still cook for pleasure,mostly dishing out family favourites or recreating traditional recipes,but sometimes also experimenting with lesser-known ingredients and regional cooking styles.Many more Indians are no

281、w choosing fresher,cleaner,tastier ingredients and products from local farmers and businesses,justifying the premium price as their personal contribution towards better health,social justice and the environment.As convenience and health considerations converge with traditional and global influences,

282、expect to see many more developments in the way Indians cook,order,and savour their meals in the years to come.Meanwhile,read on to see our expert panels predictions for trends that will shape dining at home in 2024.The landscape of home dining in India is changing,as home-cooked meals continue to f

283、ace serious competition from exciting new alternatives.Our expert panel predicts that the demand for convenient solutions will continue to grow,with home delivery services leading the charge.Busy lifestyles and changing preferences will drive this trend,as people seek options that fit seamlessly int

284、o their routines.Beyond just delivery,the focus is shifting towards varied formats.Our panel expects ready-to-eat snacks to gain further traction,offering tasty bites for on-the-go individuals.Meanwhile,consumers seeking more substantial options will lean towards fresh,ready-to-cook solutions that o

285、ffer the promise of effortless meal preparation without sacrificing quality.Additionally,personalised meal plans will cater to specific dietary needs and preferences,offering greater convenience alongside customization in 2023.Alternatives to Home-cooked MealsAs a chef and founder of Palate Culinary

286、 Academy,we teach things from scratch but see a growing demand for fresh&frozen ready-to-cook products with new start-ups as well.Busy consumers are increasingly seeking convenient meal solutions,but theyre no longer willing to compromise on quality.Fresh,or frozen ready-to-cook options that bridge

287、the gap between convenience and quality will be popular.People have become more conscious about what they eat but have less time to cook meals from scratch due to hectic schedules and demanding lives,and yes,they crave exciting new flavours,even on busy weeknights.Ready-to-cook frozen solutions offe

288、r the people what they seek without hassle and they are willing to pay a premium for these convenient,high-quality meal solutions.Social media and the pandemic highlighted home cooking and freshly prepared meals.With the opening up of work from the office again our schedules require more alternative

289、,quick options.Home delivery solutions and ready-to-eat snacks are still highly popular.The next easiest alternative to fix a meal while keeping the freshly cooked factor intact is ready-to-cook ingredients and kits that make cooking convenient.Chef Rakhee VaswanGarima TiwariJay(Janmejaya Pradhan)At

290、ul SikandThe pandemic brought about a change in how most of us snack.People have become more“health”conscious and I feel the average home cook is more informed,discerning,and ready to experiment today.I see people either opting for ready-to-eat,where one just heats up the food in the packet at home,

291、or ordering from restaurants.I see a lot of traction these days on pre-cooked food and frozen meal solutions as these are hygienic and taste decent.Home delivery solutions75%Ready-to-eat snack solutions51.9%Fresh ready-to-cook solutions44.2%Personalised meal plan solutions42.3%Our panel predicts a s

292、trong focus on rediscovering and reinterpreting Indias rich culinary heritage in the coming year.Nearly all our experts believe more home cooks will take inspiration from their culinary roots by delving into family recipes,exploring heirloom ingredients,and reviving forgotten cooking techniques.They

293、 will continue applying traditional wisdom with Ayurvedic principles,emphasising on cooking with fresh ingredients,balancing spices and eating seasonally.Our panel also expects to see more dishes from other Indian regional and community cuisines regularly sharing dining space with other family favou

294、rites at home.By connecting with their heritage,celebrating regional diversity,and embracing seasonal ingredients,home cooks will be crafting special meals that are both delicious and meaningful in 2024.Menu Inspirations at HomeTaking inspiration from culinary roots84.6%Applying traditional wisdom80

295、.8%Exploring Indian regional and community cuisines80.8%Eating seasonally75%Ranveer BrarSanjyot KeerLife has evolved beautifully since the pandemic which taught us many lessons.Food has evolved in this journey.We have reconnected to our roots and realised that nourishing ourselves with seasonal and

296、regional produce and recipes is the best medicine,especially for strengthening immunity.And that many of the methods and methods and essentials that our forefathers set down are best to live a healthy life.I feel home kitchens would cook more traditional and regional dishes this year.Not only region

297、al recipes but following regional and traditional cooking techniques,the use of traditional ingredients and people are trying recipes which they have not ever tried before.In 2024,our food choices will be driven by a strong sense of mindfulness towards personal well-being,and a deliberate conscienti

298、ousness towards food conservation and the environment.To do so,we will take inspiration from our culinary heritage by revisiting cherished family recipes,rediscovering forgotten favourites,and utilising traditional knowledge.While chefs and street food,and even royal cuisine get well-deserved attent

299、ion,home cooking the heart of Indian food has been overlooked.The lockdown sparked a rediscovery of our culinary roots,leading to a renewed appreciation for the memories and stories connected to the food we grew up with.Culture and cuisine are intertwined,unless one understands and appreciates the c

300、ulture of a place,its difficult to appreciate its cuisine.With the focus shifting towards home-cooked meals,now is the perfect time to rediscover our cultural heritage through our food.Lets celebrate the generations-old family recipes that define us.Rajeshwari PuthalapattuDebjani ChatterjeeIn 2024,d

301、iscerning home shoppers will wield their purchasing power more consciously than ever,prioritising transparency,quality,and responsible sourcing.Our experts share their pick of the most important criterias that will influence purchase decisions of home shoppers in the coming year.As the buy-local mov

302、ement continues to gain momentum,most of our expert panellists estimate more consumers will seek locally-sourced products that are grown or produced close to home.They will also increasingly be drawn towards freshly-processed products for their perceived higher quality and greater nutritional value,

303、highlighting a distrust of overly processed foods.Lastly,thanks to heightened concerns about food safety and hygiene,labels highlighting safe handling and packaging practices will hold significant sway in the coming year.Our panel predicts that more consumers will be attracted to hygienically packed

304、 products,especially meat and seafood,in the coming year.Food Categories in FocusLocally-sourced88.5%Freshly-processed 84.6%Hygienically packed84.6%Nehal KarkeraAs home cooks become increasingly time-conscious and health-focused,kitchen appliance and tool manufacturers are adapting to cater to their

305、 evolving needs.Against this backdrop,our panel of experts sheds light on the top propositions that will drive purchase and adoption decisions in 2024.Almost the entire panel is betting on a high demand for low-maintenance tools that save time and effort,paving the way for a hassle-free cooking expe

306、rience.They also predict that consumers will be drawn to versatile,multi-purpose tools that can tackle multiple tasks,reduce clutter and maximise kitchen efficiency.Most panellists believe that steaming baskets,pressure cookers that retain vitamins,and food processors that preserve nutrients,will be

307、 top priority for consumers looking at options for nutritious and little/zero-loss cooking.Kitchen Appliances/ToolsAmar GuttaMultifunctional equipment can be a compelling choice over a single-purpose product due to its versatility,efficiency,cost-effectiveness,ability to optimise space and most impo

308、rtantly convenience.All of which contribute greatly to streamlining workflow,and switching between tasks.Customers will want convenience over fuss when it comes to gadgets,though this sector will be divided between first-time buyers and people in their 40s and 50s.First-time buyers will prefer buyin

309、g multi-purpose gadgets over single-purpose options.Ive observed a burgeoning interest in cooking appliances,particularly air fryers and combo air fryer ovens.Theres a noticeable surge in demand for healthy air-fried recipes,with positive responses from users.Recently,a simple video showcasing an ai

310、r fryer translated into significant sales for a company I collaborated with.Beyond air fryers,I foresee substantial potential in appliances designed to expedite ingredient preparation,as chopping and cutting tend to be tasks people dread.Any tool that simplifies this process is sure to be a hit.Anur

311、adha Joshi MedhoraShweta MohapatraAs the popularity of home cooking continues to surge,the need for equipment that simplifies and enhances the daily cooking experience grows alongside it.But beyond the essential tools,a world of exciting and innovative equipment awaits adventurous cooks eager to exp

312、lore new culinary frontiers.Low maintenance,easy to clean and store94.2%Versatile,multi-purpose functionality94.2%Nutritious and little/zero-loss cooking88.5%The buzzword“Artisanal”is here to stay!Todays home cook is a busy person with everyday cooking being taken care of by the cook at home.So when

313、 they cook,it is a“little something special”.Global cuisines&exotic ingredients will continue to rock the home kitchen.However,people are increasingly health conscious and if you ask me not just 2024 but this will be a decade of wellness and health in the food industry.A lot of what we buy for every

314、day eating will be driven by diet-specific needs and options.Food fear is at an all time high with a lot of content being made online about the potential harmful ingredients in packaged foods,consumers are now reading labels and looking to see if claims in the front label are substantiated in the ba

315、ck label.Monika ManchandaDr.Poorvi BhatChef Harpal SokhiRobin NagarPost-pandemic,the usage of traditional methods of cooking and indigenous ingredients has increased as people are looking for new unexplored cooking styles and flavours.Home shoppers are more informed and selective with the ingredient

316、s they use in their daily diets,driving up the demand for traditional and organic brands in the market.I am committed to using the freshest,most flavorful ingredients in my cooking.Thats why I source my ingredients locally whenever possible.I believe that locally sourced ingredients are not only bet

317、ter for the environment,but they also taste better.When you know where your food comes from and who grew it,you can trust its quality and freshness.When good ingredients are processed and packaged hygienically food tastes better,and is better for those consuming it.Dining OutIndias culinary landscap

318、e,steeped in a rich history of complex flavours,is undergoing a dynamic transformation.This shift is driven by a well-established appreciation for intricate taste profiles,coupled with a burgeoning desire for exploration and experimentation.Diners are exhibiting a willingness to venture beyond famil

319、iar favourites,seeking out novel taste experiences.This adventurous spirit is demonstrably influencing the menus of Indian dining establishments.Forward-thinking restaurants are embracing a nuanced fusion,incorporating international flavours and techniques to complement,rather than overshadow,the es

320、sence of Indian cuisine.By embracing this evolving palate,the Indian dining scene is poised to not only retain its rich heritage but also establish itself at the forefront of global culinary innovation.Against this backdrop of exploration and innovation,Indian diners can look forward to an exciting

321、culinary landscape brimming with innovative dishes that are distinctly Indian yet undeniably global in 2024.In the Dining Out section this year,we examine the fundamental role of flavour in defining traditional Indian cuisine,and explore how it continues to evolve with the times.Chasing FlavoursA hi

322、storical perspective of adoption and assimilation of popular flavour agents in Indian cuisine.The Foundation Of FlavourThe tropical climate,diverse landscapes,and immense biodiversity of the Indian subcontinent offered plenty of ingredients that laid a robust culinary foundation.Distinct regional,mi

323、cro-regional,and even micro-community cuisines developed,each based on local ingredients,traditions,and signature spice combinations,resulting in a rich tapestry of distinct flavour profiles that vary as one travels across the country.Multiple schools of traditional wisdom that highlight the link be

324、tween food and health also greatly shaped our culinary profile,emphasising the intrinsic role of spices as flavouring and medicinal agents.Indias strategic location along ancient trade routes further enabled the frequent exchange of ingredients,dishes and culinary practices,with multiple external in

325、fluences shaping Indian cuisine down the ages.For instance,Persian and Central Asian flavours,introduced by the Sultanate and Mughal dynasties,led to the evolution of Mughal cuisine.The Columbian exchange of the colonial era introduced ingredients from far and wide,including the likes of cabbage,cau

326、liflower,potatoes,tomatoes,and chilies-all staples in Indian cuisine today.Thus,the foundation of Indian cuisine is rooted in this synchronisation of food,science,holistic medicine and aesthetics.However Indian cuisines dynamic nature has also allowed it to continually adapt to factors like urbanisa

327、tion,technological advances in agriculture,and global influences.Spices stayed crucial throughout this centuries-long evolution,and played a key role in shaping the Indian taste palate,which gravitates towards intensity and embraces bold flavours.Appreciating Indias intricate flavour palate requires

328、 understanding how taste perception works.Krish Ashok,author of the seminal book Masala Lab,elaborates on this.“Flavour is a multidimensional cognitive experience.While the five kinds of taste buds detect basic tastes(sweet,salty,sour,bitter,and umami),perceived flavour is mostly aroma,detected by t

329、he olfactory receptors in our nasal canal,augmented with sensations like heat and cold,texture sensed by the trigeminal nerve endings in the mouth,sounds from the sizzle and crunch of the food we eat,and finally visual cues from the colour and shape of food.”Adding the role of memory and lived exper

330、ience,he says“All of this is combined and then compared against past nostalgia of similar experiences,resulting in either familiar/comfort flavour experiences or novel/unfamiliar experiences.”When put in the context of the incredibly diverse building blocks available to Indian home kitchens in diffe

331、rent regions,Ashoks framework explains the sheer multiplicity of cuisine profiles across the country.But varied as tastes preferences may be,the heart of Indian cuisine beats for intense bursts of flavour,high notes that leave you wanting more.“On average,Indian food is more intense,in every sense o

332、f the word.We enjoy higher levels of salt,sweet and sour,and more layers of flavour and punchy contrasts-sweet with hot,sour with sweet,sweet with bitter,and unique aroma combinations,”observes Ashok.Indias flavour palate,shaped by centuries of evolution continues to develop,fueled by a deep-rooted

333、love for complex flavours.In recent years,the Indian spirit of culinary exploration has transformed into a chase for exciting new flavours and taste adventures.Indias intrinsic biodiversity and strategic location along ancient trade routes naturally allowed for a robust culinary culture to develop,with diverse regional,micro-regional,and even micro community cuisine based flavour profiles.Multi-cu