Skip to main content

Last Updated on October 26, 2020 by Novotaste

Traditional food over the years has advanced into a social and cultural marker which is tangled too much figurative meaning in our society. The multiplicity of recipes, diversity of ingredients and processes by which cuisines are made is unique in its breadth and diversity. The design and invention of these ethnic recipes tailored for contemporary Indian dining is also emerging in its popularity not just globally but also has its vast reach on the Indian shores.

Having said that, it is needless to note that with the far-reaching era of modernisation that brushed the Indian restaurant domain, the penchant for these ethnic locally sourced ingredients took a backseat. These once-upon-a-time preferred traditional favourites got replaced by contemporary food elements that dominated the restaurant kitchens for quite some time.

The on-going global pandemic that has hardly left anyone untouched by its transmissibility has made consumers all the more conscious towards upholding their wellbeing and taking charge of their health. This demand calls for an urgent need to archive age-old ingredients and recipes that are known to drive our vast culinary heritage.

Ethnic food in the post-pandemic phase has proliferated enormously and is all set to become a serious business that has made deep inroads into the country’s metropolitan food culture. It has become a marker of the width of one’s multi-ethnic experience. Ethnic food composed of locally sourced ingredients like turmeric, ashwagandha, tulsi and ginger has managed to occupy a more important place as compared to the Western-infused menus of the pre-pandemic world.

Ethnic is the new healthy: The health halo surrounded with local spices that are rich in flavours is spurring the restaurant sphere to experiment with healthful earthy and natural flavours, thus moving towards a more plant-based fare. Today the modern-day consumers have been on a look-out for new and enhanced kinds of ethnic gastronomy available in the urban culture.

In light of the pandemic, consumers have gradually started to seek out edibles and beverages that encompass not only physical health benefits but also mental and spiritual advantages. This mindfulness is accountable for the profusion of adaptogenic ingredients like haldi, ashwagandha, cumin, nachni, holy basils, reishi and tulsi to make their way into the new food and drink introductions.

Ayurveda-inspired botanicals flavours such as ginseng and turmeric are marking their presence in many food and beverage categories, ranging from kombucha to yogurt and even chocolates. Raw Hot Chocolate with reishi mushroom, ashwagandha, cacao, coconut milk and cinnamon will be preferred over-sweetened smoothies and shakes. Be ready to hear more about Goji berries which may be a niche flavour today but will get popular in the upcoming years.

The magic ingredient turmeric is now growing on restaurant menus in a host of products and recipes like turmeric golden latte, curcumin-infused yellow pasta to more savoury roasted carrots with turmeric and cumin.

Rising demand for particular spice and flavour blends: The quest for spiciness and authenticity is paving way for more locally-specific seasonings that add layers of flavour to the countries’ traditional flares. The yearning to navigate the old-style taste territories has been stirring inventive seasoning blends that fuse and match lesser-known ingredients.

Consumers today demand superfoods with natural and clean label ingredients having probiotic and gut benefits. Since most consumers are not dining away from homes, they are longing those bold enhancers and spices indicative of restaurant-quality food. A particular advantage of herbs and spices like turmeric and cumin has been their knack of adding flavours with its health-enhancing properties.

The usage of adaptogenic mushrooms brings about a blend of healthful flavours. For instance, the usage of the earthy flavours in a range of savoury applications from meatballs to pizza crusts and even savoury oatmeal enhances the health quotient of these edibles. The use of these healthy mushrooms in ice cream, beverages, and cookies lends these delectable a flavoursome herbal touch.

Indian ingredients have been showing good potential for the seasoning market. These cuisines tend to feature elements like sour, fermented, and spicy flavours and are characteristically perceived as healthy by consumers, who have grown progressively health- conscious. Dishes and beverages like green curry, kimchi, Kashayam, Kada, Kahwa and curcumin tea have replaced the dominance of processed foods and frozen snacks.

Additionally, spices must be paired with complementary flavours to balance the palate or augment the functionality and bioavailability of the ingredient. For example, turmeric is sometimes combined with black pepper to increase its bioavailability. Maca, a cruciferous plant having a marginally nutty flavour is paired well in chocolate applications by blending the herb with other ingredients like coconut milk, cocoa powder, pink salt and vanilla to name a few. This lends the drink a plant-powdered balance.

Upcoming trends and popular culture with regards to changing lifestyle

Growth of functional ingredients: The growing trend of consuming functional ingredients like prebiotics and probiotics, omega-3 fatty acids, carotenoids, dietary fibres, minerals and vitamins are likely to sustain all through the forecast period, thereby supporting the market growth. The functional food market remains in a particularly sturdy position taking into consideration the robust research and development investments already sunk into food and nutrition sciences. Tighter food regulations owing to the fact that the Covid-19 arose from the animal food market; the advance of new bioactive substances and altered food ingredients and the mounting wave of consumer self-care, further augur the market’s development in the upcoming quarters.

Organic food revolution wave: The demand to seek for natural and organically produced bioactive ingredients in foods and beverages is on a rise. Plant-based sources for nutrient extraction will receive an enlarged interest in the near-term. Functional waters encompassing plant-based waters like coconut, birch and maple is an emerging trend.

In current times there exists more curiosity about the various kinds of diets and more consciousness about locally sourced ingredients and organically grown local produce. It’s not unusual to witness more menus telling you exactly what goes into every dish, down to even where materials were sourced from. When the end-consumer gets mindful, it is great for the ambit of restaurants because it motivates everyone to perform better.

(The author is executive chef of SJI Hospitality and Foods Private Limited)

Source: FNB News – Ethnic cuisine, demand for particular spice & flavour blends; upcoming trends | FNB News

Flavour Ideas | Inspired by recent international food, beverage & flavour trends

Phở | Vietnam’s most popular flavour

Garam masala adds a blast of rich, savoury flavour to any dish…beverage, confection…?

Arabic Coffee: A Unique twist on a classic flavour

Saffron flavour pairings

RECENT INTERNATIONAL & FLAVOUR FUSION TRENDS

Ethnic, International & fusionFlavour trends
April 19, 2021

5 Ways to Kick Up Modern Sauces | Flavor & The Menu

From sambal jeruk, with notes of ground chile, green pepper and makrut lime, to a chile de árbol spiked barbecue sauce—sauces make sure to-go items deliver flavor. Flavors on the…
Ethnic, International & fusionFlavour trends
April 13, 2021

Flavors of the World: Trend Watch | Progressive Grocer

Not so long ago, consumers’ interest in ethnic foods revolved largely around Americanized dishes like spaghetti and meatballs and General Tso’s chicken. The growth of social media and online influencers…
CanadaDairyEthnic, International & fusionFlavour trends
April 9, 2021

Five delicious new small-batch ice creameries with interesting flavours to try in Toronto | ThePeterboroughExaminer.com

Assorted flavours of Alberobello gelatos.  COURTESY OF ALBEROBELLO For the chef’s choice: Alberobello Launched: June 2020. Prep work: If you’ve dined at George Restaurant, you may know Executive Chef Lorenzo Loseto’s gelatos and sorbets from…
Ethnic, International & fusionFlavour trends
April 9, 2021

Classic snacks are reimagined with new flavors | Korea Joongang Daily

Nongshim put together flavors of its two products to make an onion snack that tastes like its instant noodle Jjapagetti. Snacks popular with consumers are being reimagined in a bid…
Ethnic, International & fusionInteresting
April 5, 2021

Halal luxury: Kayseri’s famed pastırma dripping in edible gold | Daily Sabah

A paper-thin slice of this Turkish golden pastrami costs TL 18. (DHA Photo) Talk about boujee. This savory snack from the central Anatolian province of Kayseri is made from cured…
Beverage trendsEthnic, International & fusionFlavour trends
April 5, 2021

Mexigin Spices Up the World of Spirits with New World Latin Flavors | PR Newswire

Mexigin Viva La Evolution Meet Corinne Delaney, CEO and owner of Mexigin. Now meet Mexigin, the world's first dark spiced gin. Together, Delaney and Mexigin are taking the world of gin to…
Beverage trendsCoffee and TeaEthnic, International & fusion
April 5, 2021

Honolulu Coffee is featuring a special Sakura Latte that tastes as good as it looks | Populist

To celebrate spring and the start of cherry blossom season, Honolulu Coffee is featuring a special Sakura Latte that tastes as good as it looks. Available April 3, the Sakura Latte is caffeine-free…
Ethnic, International & fusionFlavour trends
April 5, 2021

Indian chefs use French techniques to serve ‘desi’ flavours | Livemint

Vineet Bhatia’s smoked prawn rechardo with lemongrass coconut tomato soup. (Earl Smith) From using sous vide to bring out the characteristics of clove to curing fish for ceviche with 'sol…
BakeryEthnic, International & fusionFlavour trends
March 29, 2021

Binge on delicious, healthy gujiyas of different flavours | INDIA New England News

New Delhi– If you are among those health-conscious people, then you should relish baked gujiyas this Holi. For those, who avoid oily and traditional sweets can now gorge themselves on…
Ethnic, International & fusion
March 29, 2021

Flavours of Sindhustan: A look into Sindhi cuisine and the ‘kadhi’ | New Indian Express

"All that I knew about my Sindhi culture was kadhi," says celebrity hairstylist and filmmaker Sapna Bhavnani in her documentary Sindhustan. A Sindhi's quintessential identity is indeed synonymous with this…
Ethnic, International & fusionFlavourHealth and hygiene
March 26, 2021

New Durex flavoured condom portfolio includes Durian, Singapore Chendol and Botak Coconut Sherbet | Marketing-Interactive

Durex Singapore has unveiled its upcoming product range - condoms that comes in local flavours. These flavours vary from  Mao Shan Wang (durian), Singapore Chendol, and Botak Coconut Sherbet. In a Facebook…
DairyEthnic, International & fusionFlavour trends
March 26, 2021

Sundaes forever: There seem to be no end of the new and different flavours that ice cream keeps coming in | Times of India

Even as the world anxiously awaits vaccination against the coronavirus, some unsung genius somewhere has made an inventive breakthrough by concocting a haldi-flavoured ice cream. The beneficial effects of haldi…
Ethnic, International & fusionFlavour trends
March 25, 2021

After a year of cooking at home, consumers are ready to travel with their taste buds | Food Industry Executive

Food fatigue is real. After a year of cooking at home, consumers are ready to travel with their taste buds, according to the Kerry Innovating with Trending Savory Tastes report for 2021. Every year,…
Ethnic, International & fusionFlavour trends
March 24, 2021

Spicing up meal prep: Kerry spotlights real-time taste trends to overcome “food fatigue” | Food Ingredients First

Kerry has released a report delivering insights about the rise of emerging flavors in the US and Canada, such as butter chicken, miso, black garlic, pho and harissa and spices including…
Ethnic, International & fusionFlavour trends
March 22, 2021

Rhubarb and ginger chutney | The Courier

© Shutterstock Stephen King, executive chef at Uisge in Muthly, uses new season rhubarb to make a tasty chutney in this week’s Chef’s Table column. With spring in the air…
Ethnic, International & fusionFlavour trends
March 17, 2021

Spice trends of 2021! | The New Indian Express

For represntational purposes, By Express News Service Summer is around the corner but the love for spices in the state reflects in the numerous food items that are prepared during…
CanadaEthnic, International & fusion
March 12, 2021

Toronto chef Miheer Shete, founder of Curryish, on how to spice up your life | The Star

Contrary to popular belief, spices are about imparting flavour, not necessarily heat.  CALUM LEWIS ON UNSPLASH Raise your hand if you have at least one spice jar you purchased for a…
Ethnic, International & fusionFlavour trendsFood science
March 10, 2021

How sweet and spicy flavors work together – and some classic pairings to try | Business Insider India

Mizina/Getty Images Sweet and spicy pairings have existed for centuries and can be found in cuisines around the world. Sugar helps tame capsaicin, the chemical compound that give peppers their…
Ethnic, International & fusionFood trends
March 10, 2021

Year of the oxtail: Braise-friendly cut has broad appeal | Restaurant-Hospitality

King's Hawaiian Bakery & Restaurant's Oxtail Saimin. FOOD & DRINK Year of the oxtail: Braise-friendly cut has broad appeal The meat checks the boxes of low-waste, nose-to-tail and global cuisines…
Ethnic, International & fusionFlavour trendsMeat, fish and seafood
March 9, 2021

Chefs, formulators appeal to consumers with international flavors | MEAT+POULTRY

Mexican food found mainstream acceptance in the United States decades ago, and yet all is not staid in seasonings for that cuisine. To bring innovations to the category, restaurant chefs…
BakeryEthnic, International & fusionFlavourFlavour trends
March 8, 2021

Michelle Darmody: Delicious scent from this Orange Blossom Cake | Irish Examiner

— plus Pistachio and Pecan Buns and Tahini Brownies. An orange blossom water cake: a marmalade-tasting treat from North Africa A line from the poem Home, by Somali-British poet, Warsan Shire,…
Beverage trendsEthnic, International & fusion
March 8, 2021

Evaluating the role of boba in the Asian American experience | The Johns Hopkins News-Letter

Steven Miller / CC BY 2.0 Li explores what boba means to her. For Lent this year, I have chosen to fast from boba. One of the traditions of this…
Ethnic, International & fusionFlavour trends
March 4, 2021

Distinctive flavors add new twists to Mexican cuisine | Food Business News

Photo: ©FORMA - STOCK.ADOBE.COM Mexican food found mainstream acceptance in the United States decades ago, and yet all is not staid in seasonings for that cuisine. To bring innovations to…
Ethnic, International & fusionFlavour trendsFood trends
March 3, 2021

Top Mexican Food Trends for 2021 | Pasadena Weekendr

Many families constantly search for meal inspiration, and one of the best ways is to look toward trendy tastes for new options to add to the menu. One of the…
Ethnic, International & fusionFlavour trends
February 23, 2021

ANIL UZUN Introduces New Flavours for His Hummus Brand | Digital Journal

ANIL UZUN is very pleased to announce that he will release new flavours for his hummus brand: ANIL’s Hummus. The new flavours will be available in stores from Friday, March…
Ethnic, International & fusionFlavour trends
February 18, 2021

American-Chinese flavors in unexpected directions by mashing it with other world cuisines | Flavor & The Menu

Take American-Chinese in unexpected directions by mashing it with other world cuisines. Here, the thick strips of smoked bacon are glazed with a harissa-General Tso’s sauce and baked to deliciousness.…
ChocolateEthnic, International & fusion
February 17, 2021

A decadent tribute with Tamil flavours | The New Indian Express

The limited-edition chocolates come in nine flavours “We planned to launch this on the occasion of Tamil New Year last year, but it got rescheduled to the first week of…
Ethnic, International & fusionFlavour trends
February 17, 2021

Spicing up your life with flavor | Columbia Valley Pioneer

Photo by Tamanna Rumee on Unsplash As we are all getting through the end of winter, this time, for many of us, is the toughest to push through. Cold nights…
Ethnic, International & fusionFlavour trends
February 16, 2021

Chinese New Year: Bullish omnichannel eating, gifting food and strong appetite for peach flavors | Food Ingredients First

The Chinese Lunar New Year, also known as the Spring Festival, has kicked off with a bounty of festive offerings, as ongoing lockdown measures inspire consumers to turn to food…
Essential oilsEthnic, International & fusionFlavour trendsMontreal
February 15, 2021

Spices of life: A new breed of spice traders are bringing exotic, authentic flavours to North American palates | National Post

Not all spices are created equal. the challenge is finding them. PHOTO BY GENTL + HYERS 'When we tried to cook the spices that we got at grocery stores, things were…