Why Small Plates Are The Next Big Thing

Why small plates are the next big thing

- Pratiksha Acharya

If you were to deep dive into the history of tapas (Spanish for small plates of food), you would find yourself inundated with several explanations that trace the origin of the beloved bar snack. While some say that tapas came into existence when King Alfonso X of Spain made it mandatory for inns and taverns to serve wine alongside small snacks after he recovered from a long illness by indulging in the same to another story claim that tapas became the norm in Spain when King Alfonso XIII stopped at a tavern for a drink and was served some cured ham along with it. Whatever story you choose to believe, the fact remains that the humble pub grub has now become a global phenomenon and has translated itself into a variety of cuisines over time and given birth to a whole new dining culture in the form of small plates.

Call it an elevated version of tapas or simply its swanky new cousin, small plates have taken the restaurant industry by storm. For most families in India, dining out has always been a grand affair. Offering some respite from the wholesome yet mundane offerings at home, my earliest memories of eating out have always been that of a four-course meal replete with a soup (one by two, of course), starters, and then mains before scrimping on desserts later. The one thing that remained consistent throughout was the huge portion sizes, reinforcing the idea that bigger portions equal value for money.

So, with the introduction of small plates, how does the restaurant industry aim to change the perspective of an average Indian on settling for small plates over an elaborate meal that, more often than not, promises quantity and the mental satisfaction of having something wholesome?