Eating Our Way Into 2024

After a rather innovative, experimental year in food, what does the new year have in store? Consultants, chefs, and experts give a lowdown on what to watch out for, and what to expect

- SAMREEN TUNGEKAR

CULINARY DESTINATION: HIMALAYAS

Himalayan cuisine rests on a culinary philosophy of food that is minimally processed to optimise its nutritive value and on a wholesome diet of SOUL: The acronym for Seasonal, Organic, Unprocessed, Local. With culinary tourism on the rise, the Himalayas offer a culinary culture rooted in a philosophy of clean, sustainable, mindful eating, not to mention repurposing food, which is one of the foundations on which Himalayan cuisine rests. From Chef Prateek Sadhu's NAAR taking us on a journey of Himalayan offerings and food philosophy, to Nara Thai and TSAS By Dolkhar's showcase of Ladakhi wonders in Mumbai, all roads will lead to the Himalayas this year.

COMEBACK OF OG TECHNIQUES

We went equipment crazy, only to find solace once again in age-old cooking techniques. Get ready for a revival of traditional methods, like using the sil batta (stone grinder) in modern kitchens, fire roasting, leaf parcels, sand baking, cooking and serving in terracotta and stoneware, etc.

ALL NIKKEI EVERYTHING

It's been a long time coming, but Nikkei has found its people, and the people have found Nikkei. Japanese food but with citrus, chilli and Peruvian flavours is suited to the Indian palate, and with restaurants such as Koishii, Soy Como Soy, and Tori, among others, familiarising the country with this blend of Peruvian and Japanese cooking, 2024 will see more chefs experimenting with Nikkei, and more people willing to try the dishes that come of this fusion cuisine.

GIVE ME MORE (ISH)