DINING DECODED

Plated desserts from dessert-only restaurants, plant-based meals that help you stay fit and food on the wheels, and more; here’s a look at trends in India’s culinary industry

- NISHA SHROFF

Even amidst the pandemic, the one industry that was frequently innovating and reinventing itself, was the F&B sector. From new ways of serving and dining to cuisine transformations and chef collaborations, the culinary industry was on its toes, devising new ways to sustain and expand.

PLANT-BASED MEALS

Now, the F&B industry has been experimenting with plant-based products, a concept which has become more mainstream recently.

Nicholas Dumbell, general manager, The St. Regis Mumbai says, “We have observed that non-vegetarians are opting for healthier lifestyles and choosing vegetarian options. Plant-based food, faux food or vegetarian substitutes with meaty textures such as jackfruit has seen a rise as well. When it comes to beverages, a lot of guests are enjoying immunity boosting drinks or hot beverages with healing herbs.”

A similar trend has been observed at The Leela Palace New Delhi. Rishi Mehra, director, food and beverage tells us that nowadays, immunity-boosting dishes/ beverages have gained attention; it is something that everyone is connecting with and looking for.