Since Independence, India has gone through a myriad of changes. Food has always been an integral part of our culture. Celebrating the spirit of independence, restaurants too have evolved and changed their cuisines and menus to better suit the needs of patrons.
Indian Cuisine has a vibrant spirit, which is completed with copious use of masala’s that adds to flavours. But when it comes to experimentation most have shied away and stuck to what has been done for generations. A few have emerged and broken away from tradition, the essence remains the same but they have been adventurous enough to introduce new methods and techniques for cooking.
With the onset of globalization, consumers have developed a distinctive taste palate that is more welcoming towards experimentation. This demand has been met warmly by global food chains as they get set to celebrate the Independence Day. Fusion of food has paved the way for more experimental cuisine.
Rohit Malhotra, Business head, Barcelos India, had this to add, “Barcelos is a South African food chain that has a Portuguese influence. Bringing the brand into India we realized we needed to cater on an Indian food palate and reworked a lot of our dishes and recipes. However, the peri-peri flavour is something that is loved world over and in India it has been a huge success.”
“People are getting more involved in what and how they eat . From the sourcing of ingredients, to the techniques used in cooking, we at Trend are going back to the basics by presenting dishes in a modern way using quality ingredients where natural flavours come out and the flavour of the age old recipes is preserved “, adds Jaideep Singh Anand, Co-owner Trend Bar & Kitchen.
Its time to indulge in something new that celebrates tradition and culture and yet has a modern approach when it comes to presentation and trying new food techniques.
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