Mix and mingle different ingredients, spread across different parts of the world. Or use different parts of the same, local ingredient and create a different dish altogether - now that’s an exciting bandwagon everyone can climb onto. And enjoy.

“With a multitude of backgrounds and experiences, each member brings something valuable to the table. This activity fosters a sense of teamwork and allows everyone to contribute to the menu,” said chef Akash Deshpande of a recently opened restaurant in Mumbai. 

But the key differentiator still remains the diverse range of ingredients. Historically speaking, India has been the land of diversity. However, with the ever changing demands of consumers, these diverse ingredients are being tried and tested decades later, in 2023.

But before diving into some ingredient-centric trends of 2023, here are recent instances of ingredients becoming the hero:

Cauliflower as the key ingredient in vegan ice cream

Two New Zealand-based entrepreneurs: Jenni Matheson and Mrinali Kumar, currently run a startup, wherein they have invented a technique to use unsuitable (or otherwise, thrown-away) pieces of cauliflower as the alternative of milk to make ice cream. 

Now that ingredients are gradually taking centre-stage, here are crucial culinary trends of 2023, proving that what “goes into a dish” is more important than mere presentation:

Trend 1: Vocal for the season local!

One of the trends named “Wild & Pure” mentioned in Unilever’s recent report titled “Future Menus 2023 – Top 8 Global Menu Trends” explained how 2023 would witness seasonal dishes using unique ingredients found in nature.

“Edible flowers, wild berries, and seaweed give diners a sense of connection to their local yet diverse environment. It’s about moving away from mainstream fare and leaning into what nature provides to create simple, sustainable dishes with ingredients closest to home”, explained the report.

Trend 2: Cuisine agnosticism - phenomenon of the past or present?

As per Unilever’s report, cuisine agnosticism is an up- and-coming trend likely to dominate 2023. Describing it as “flavour contrast”, the report explained, “Unexpected combinations of flavours, colours, and textures that highlight the most talented chefs’ creativity.”

Given the rich ingredient diversity in the subcontinent, have Indians already ventured into this trend? Moreover, is this a trend or a collaborative effort within the kitchen space?

“India is home not only to an ingredient but cultural diversity too. Each person brings something to the table. Rather, it is a collaborative effort within our diverse kitchen team. With a multitude of backgrounds and experiences, each member brings something valuable to the table. This activity fosters a sense of teamwork and allows everyone to contribute to the menu,” explained Deshpande. 

Trend or a mere teamwork exercise, ingredient-centric cooking has all the potential to turn into a phenomenon. Not only to celebrate the diversity present in India but also to provide a gastronomic adventure to enthusiastic eaters, without digressing from the roots.

Trend 3: Plant-based alternatives 

Instead of relying solely on soy-based options, the market now embraces diverse plant-based proteins like pea protein, corn protein, and various grains. 

Executive chef Simran Singh Thapar, seamlessly incorporated plant-based alternatives into their menus, emphasising their purely plant-derived sources and complete protein profiles.

Avoiding the term ‘mock meats’, these products come in dried and frozen forms, offering incredible versatility for culinary creations spanning Indian kebabs and curries, Asian stir-fries, Thai curries, and Western-style dishes. 

This culinary evolution reflects the increasing demand for vegan-friendly options, aligning with the 2023 trend of ingredients taking centre stage.

Trend 4: One ingredient rules all

In contrast to the days of elaborate presentations and complex ingredient combinations, today’s F&B consumers prioritise quality, clean foods, and sustainable sourcing over flashy labels.

Chef Rahul and Meher, introduced organic, ceremonial grade Japanese Tea from Tokyo to Mumbai, aiming to educate consumers about matcha and its proper preparation. 

Meher says, “We limit ingredients to those listed in a product’s name, a Maple Matcha Latte only consists of maple-matcha and milk; or the flavour notes in a Wild Berry Matcha Tea will be blueberry, matcha tea and water.” 

This approach allows only the premium ingredients to shine without the interference of any additives.

(Source: IANS)

-Edited for style 

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