As the year comes to an end and we start talking about what to eat in 2019 (admit it - you’ve thought about it), many of the food trends of 2018 are still going strong, and we’re quite excited to see which ones of them carry over to the next year. Here’s a recap of some favourites.
Local sourcingSustainable farming and locally-sourced products came up in a big way in 2018, even though were always kind of big among the wellness communities. This was the year when ‘where did this meat come from’ turned into a legit question you could ask before your order, and restaurants did their fair share to try to answer it.
A part of the reason is climate change and re-energised concern for the planet, and could be seen as a part of the larger trend of ecologically-sustainable practices gaining popularity worldwide.
Carbs have perhaps been the most maligned nutrient over the years, owing to our lack of understanding the various types of carbs that are essential – even good – for you. One of the biggest food trends this year was the realisation of that, as health-food enthusiasts made a special push to incorporate high-carb veggies and fruits into the diet to make sure we’re getting the amount and types of carbs we need. Not just veggies, we also saw the rise of other high-carb alternatives in nuts and seeds, vegetables (like potatoes) and whatever category of food quinoa is.
Authentic regional cuisine
Regional cuisine was always big, but this was the year when diners started really caring on authenticity. Many restaurants delivered on the authenticity, too, giving us plenty of options if we ever feel like taking a gastronomical trip to some other part of the world. As with every year, Oriental flavours – especially Chinese – dominated the International regional cuisine market, with Middle Eastern being a close second. Many local regional flavours also came to the forefront, like Andhra and Naga, and we’re looking forward to the ones we’ll see in 2019.
Thai-rolled ice cream
At some point in our ice cream history, we realised that scoops and cones just aren’t doing it for us anymore, which is how we got Thai-rolled ice creams. Usually prepared on a flat metal surface called a cold plate with quite a bit of scrapping and mashing the ice cream together, a surprisingly elaborate procedure goes behind the making of every Thai-rolled cup, though we’re skeptical about whether it really does anything to the taste.
Even though Indian cities are no strangers to a variety and quality of fruit readily available, this was the year it exotic fruit from around the world came up in a big way. Not content with the usual bananas and litchis, it was all about rambutans, mulberries, Himalayan chestnuts and whatever all the different types of guavas are called this year, and we expect the trend to continue into 2019, too.The dragonfruit could be said to be the biggest driver of this trend, as the weirdly-aggressive looking fruit managed to dominate Instagram posts and local-vendor shelves alike.
Superfoods are just different types of food that especially pack a lot of nutrients – specialised for specific nutrients in some cases – and provide you with a quick-yet-effective way to stay on top of the eating-healthy game. They can include everything from snacks like nuts, fruit and yogurt, to even some kinds of fish.
While they were always big, superfoods carry over from last year as one of the first things supermarket goers look for when out shopping.
Avocado has been all the rage among Instagrammers and international trends for a couple of years now, but this was the year it made its way to the world of food blogging in India, and took a life of its own. We saw it in everything from avocado freakshakes to avocado burger buns to various photogenic ways of putting chopped avocado on top of bread on Instagram; it won’t be a stretch to say that this was the year of the avocado.
Gone are the days of the classic bun and patty burger done up in minor variations, this was the year when various joints – especially pubs and bars - experimented with their own versions of the gourmet burger gaining popularity around the world.
Places are experimenting with localised cheese, high-quality meat and a variety of breads for the buns, in a rather successful attempt to take the humble burger from a casual bar affair to serious business.
What we saw with the rise of home bakers in chefs in 2017 translated to an overall boom in the homemade market in 2018, especially for ingredients. Depending on where you’re located, there are plenty of homemade meats, sauces, spreads, spices and more to be tried out.
Other than booming local business, the homemade trend also points to the overall move to sustainability and environmentally-friendly habits.
Gone are the days when we restricted ourselves to the restaurants and eating places in the city. 2018 saw the rise of the blogger-travelling-to-eat Instagram format, giving us a glimpse into the various cuisines on the streets of various places around the world.
2018 also saw a rise in the number of places away from the city offering fine-dining experiences, often emphasising on – again - locally-sourced produce and Earth-friendly eating. Whether it’s the tiny homestays in Manali or five-stars in Coorg, travelling to eat is catching on among travelers as well as bloggers.
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