Of transitions and transformations: Breaking the meal monotony
A lot can happen over coffee, goes the tagline of an Indian cafe chain. Well, a lot has happened to the coffee too in the last decade. Interestingly, while technology changed foods and their production, packaging and delivery, a sizeable section of the population is also going back to the traditional food options.
We look at some exciting trends in the food industry:
FOLLOWING THE TREND
Superfoods, vegan -- do these ring a bell? Indians are increasingly becoming health-conscious and that has led them to seek foods that will help them reach their goals. Superfoods are foods that are thought to be nutritionally dense. Every few months, some studies come up with a new superfood and then people go after it, at home or in restaurants too. Says Sandeep Bhandari, executive chef, Sayaji Pune, “We always curate a menu that is trending, healthy and feature items that our competitors don’t have. We bring new superfoods according to customer’s requirements and new innovations. We have included some salads, soups and a main course like Tabbouleh Salad, Fattoush Salad, Cream Broccoli and Asparagus Soup, clear broths, steamed Silken tofu in our menu.”
CHANGING THE WAY INDIA EATS
Though food delivery existed in the 90s, the introduction of delivery apps such as Zomato, Swiggy, Foodpanda, Uber Eats and so on, have completely changed the game. “These services have made it easy to order anything from anywhere. The pricing is reasonable and discounts are a treat,” says Chaitali Gaikwad, regular food orderer.
From Risotto to Dal Khichadi, Virgin Mojito to Masala Chai, you can order anything and everything from restaurants of any grade across the city.
That’s not all, now you can even order food from across the country with services provided by inter-state food delivering companies such as JustMyRoots.com
Swiggy, the five-year-old tech-based food platform, is growing every year with the introduction of new features. This year they have extended their service from food to delivering fruits, vegetable and groceries. According to a report by Swiggy, one customer used the app to order papaya leaves for a dengue patient.
These services even exist in the hilly terrains of Shimla and Darjeeling, where delivery partners deliver on foot.
It’s been around three years since the concept of pop-up chefs came into the existence. To break the monotony of fixed menus and provide guests with exciting experimental experiences, restaurants came up with the brilliant idea of collaborating with pop-up chefs. “A few years ago, no one would have thought of walking into a restaurant kitchen and call it their own for a day. People do look forward to a positive change in every field; food is no different. I feel that pop-ups are here to stay. There is a certain way every restaurant or eatery functions. As the food served at pop-ups is usually cooked for a particular duration, which could be a couple of days or weeks, it is a welcome change for those who look for a homely touch in their food. Therefore, people are now constantly on the lookout for places where they could get to try fresh local cuisine. Especially, if they have been away from their home towns. There are many people who tell me that they are always on the lookout for pop-ups serving different cuisines as they are bored of going to regular restaurants.”