Here’s what the future holds for fine dining and culinary experiences post lockdown | Architectural Digest

By June 26, 2020Food trends

The Coronavirus pandemic seems to have brought about a paradigm shift. Take for instance the changes in dining culture. Chefs and servers in partial space suits—masks, gloves and shield helmets greeting you at dine-ins—or a meal from your favourite restaurant cooked in your home kitchen with ‘virtual’ help from the chef. You can also enjoy an Italian meal at your dining table with music and scenic views from the country with just a click of a button. Your touchscreen devices can bring you a brunch from a five star, packed inside a tamper-proof box for a lazy sit-in Sunday. This was the Jetsons’ life in 2062; we have it here in 2020, earlier than expected, as the pandemic pushes forth ingenuity of culinary experts. Here’s where you can get a taste of it:

Fine Dine and Brunch @ Home

Can’t visit a restaurant? All eateries of Marriot across Mumbai, Delhi and Bangalore come to you with their Meals on Wheels menu. At JW Marriott Juhu, the takeaway includes their signatures Tandoori Raan from Saffron, Dashanzi’s Steamed Sea Bass in XO sauce, and even DIY chaats. But on Sundays, the team pulls out all the stops, prepping their famed brunch buffet in tamper-proof bio-degradable boxes. Executive Chef Abhishek Basu tells us it packs six starters, chaat, a hummus platter and salads, six main course dishes from three cuisines and two desserts. “It’s a five-course meal for two people to enjoy for ₹ 2,999,” he says. All this food comes ‘upgraded’ to keep you fit and in fighting shape. “Our recipes now have extra immunity-boosting ingredients. The fish tikka gets an added nutritive boost with tulsi, and smoothies are powered with berries higher in antioxidants,” says Basu.

Coronavirus-food-delivery-restaurants
Marriot on Wheels

Immersive Meals

Kolkata’s food connoisseurs are in for a ‘journey world over, through food experiences’. The Salt House in South Calcutta has been packing home delivery boxes and DIY kits with something extra—a multi-sensory experience. This week, they are taking you to Italy. Pick from a takeaway paired with fine wine, a DIY kit or download Italian recipes from The Salt House cloud to make it with ingredients at home. Once you’ve dressed the table the Italian way with balsamic vinegar and olive oil, log onto their Spotify playlist for some Italian music. There’s also a repository of scenic pictures of the countryside on their social media pages for you to browse through. “This is the first of a grand European tour we’ve planned,” says Saloni Jhunjhunwalla, Partner, The Salt House. “We’ll soon have meal experiences to take you through Spain, Italy, Turkey, Lebanon, Greece, even the Middle East and Mumbai,” she says.

Coronavirus-food-delivery-restaurants
The Salt House

Baked Goodness From a Book

Owner and pastry chef of Le15, Pooja Dhingra is making it possible for everyone to eat good pastry, even those outside the Le15 delivery radius. Her e-book features recipes from the patisserie, re-crafted for baking at home. “The idea came to me a month into the lockdown. The world took to baking and found it therapeutic. I started baking in my home kitchen, too, and realised while we couldn’t work out of Le15, we could still help people make their favourite desserts at home,” says Dhingra. The e-book has recipes of 25 of their top-sellers. Yes, the red velvet cupcake and macarons are in there, too. Indexed as per levels of difficulty (beginner to expert), it also lists the equipment and the ingredients Dhingra used. “Weighing scale or measuring cups, spatula, whisk and mixing bowls are absolute essentials,” she says. This, along with Pooja’s first e-book Le15 Café Cookbook (stories and recipes from the now-closed Le15 café) is available on the Le15 website.

Coronavirus-food-delivery-restaurants
Le15 Basque Cheesecake

Chef’s Table @ Home

Because you can’t step out for a luxurious dining experience, the chefs at Grand Hyatt Mumbai are coming to you. Well, kind of. On June 29, they are launching the Chef’s Table service for homes. “We will send the ingredients with detailed instructions on cooking and setting up a four-course meal for two. The package includes virtual assistance from our chefs, if you’d need one,” says Executive Sous Chef Siddharth Noronha. Celini regulars can get a taste of Chef Alessandro Persico’s signatures. You get prepped ingredients and steps to prepare a stew of fresh shellfish, scallops, lobster and fish served with caramelised lime, olives and hazelnut dust; a salad; and roasted chicken roulade with marble potato mash, root vegetable, dijonette reduction and brown butter glaze for mains. Dessert is Snow chocolate rice pudding crème brûlée with orange caramel and cinnamon crunchy puffed rice praline. “You can pick between Asian, Indian or Italian, or even mix and match to create your own table from 60 recipes,” says Noronha.

Coronavirus-food-delivery-restaurants
Charcoal Chicken. Grand Hyatt Mumbai

Pre-Made Mixers

Turn your stash of alcohol into a Mai Tai or a Margarita that you once enjoyed at the bar in pre-corona times. As part of the #SOCIALOffline experience curated for these social-distancing times, the café-bar is delivering pre-made mixers of their signature cocktails. “Have tequila or vodka in the pantry? You can use our DIY mixer with tomato juice, lime juice, salt, black pepper powder, Worcestershire sauce and Tabasco to make our signature Bloody Mary at home,” says Nilesh Patel, Beverage Head (West), Impresario Handmade Restaurants. The mixers, priced at ₹ 150 per serving, are being delivered within 6 km radius of their Carter Road outpost, with more areas to be added soon.

DIY Happy Meals

Even kids deserve to feast at their favourite eat-outs, as long as it’s safe. Smoke House Deli is offering a solution to parents in the form of Junior DIY Deli kits. “You get to make a special activity out of cooking their favourites while everyone is isolating,” says Jaydeep Mukherjee, Chef and Brand Head, Smoke House Deli. Kits for kids include recipes and pre-prepped ingredients for pizzas, pancakes and cookies. “They are designed to be suitable for children to be part of the action and available in Mumbai,” says Mukherjee. Once the kids hit the bed, have a date-night with your own selection of the Deli’s DIY range. “Each kit serves two. The painstaking prep is done by the Smoke House Deli team, while patrons get to finish the dish at home,” he says.

Eat, Drink and Learn

You know it’s true love when your favourite restaurant or café—O Pedro and The Bombay Canteen in this case—pull all strings to bring food to you beyond their delivery radius. And soon, their beverage manager, too. “We plan to launch a Canteen Cocktail Party At Home experience, where our bar manager Rahul Raghav becomes your expert bartender for the night and shakes up favourites from The Bombay Canteen for your group of upto 10 guests, at your home,” says Sameer Seth, Partner, Hunger Inc Hospitality. Until then, you can sign up for the cocktail making classes with your friends or book a phone meeting with Rahul to create a drink that’s all about you. “We’ll even add it to our menu,” says Sameer. You can also have your small get-together catered for or get a kit to cook with three of your friends. Pick from a crash-course in Goan and Portuguese delicacies with Chef Hussain Shahzad or cook a spread with Chef Thomas Zacharias from his various ‘Chef On The Road’ travels. “Kits for e-learning sessions will be delivered to you so that you can cook along with our chefs without worrying about where to source ingredients from,” adds Seth.

You and your friends can cook along with the chef a spread of Snapper ‘Poke’, Lisbon Pakora, Poee, Watana Rassa, Veal Tongue Prosciutto, Cauliflower Caldeen. Bombay Canteen

Source: Here’s what the future holds for fine dining and culinary experiences post lockdown

Recent food trends

Food trendsMeat, fish and seafoodVegan
July 2, 2020

Persuading China to switch to ‘fake’ pork | BBC News

Image copyrightOMNIPORKImage captionDavid Yeung is one of the new wave of environmentally concerned entrepreneurs "Ma po tofu has to be a favourite," says David Yeung, a smile evident in his…
Food scienceFood trendsVegan
June 30, 2020

Redefine Meat ushering in the ‘Alt-Steak era’ | Food Business News

Photo: Redefine Meat By Rebekah Schouten Israeli startup Redefine Meat is unveiling its first Alt-Steak plant-based products, created using the company’s patent-pending 3D food printing technology. Set to test in select…
Food trends
June 29, 2020

Fewer Americans seek to limit sugar, IFIC survey says | Food Business News

Photo: ©OKEA - STOCK.ADOBE.COM By Ron Sterk The recently released 2020 Food & Health Survey from the International Food Information Council (IFIC) showed fewer Americans were trying to limit or avoid…
CanadaFlavourFood trendsMeat, fish and seafood
June 29, 2020

The Grill Heats Up: Canadians Finding Renewed Passion for Barbeque | Ipsos

As consumers, we are often looking for new and fresh trends, products and services.  This is especially true in the multi-billion-dollar food industry.  But the Covid-19 pandemic has created such…
Food trends
June 26, 2020

Here’s what the future holds for fine dining and culinary experiences post lockdown | Architectural Digest

DIY Charcoal Chicken The Coronavirus pandemic seems to have brought about a paradigm shift. Take for instance the changes in dining culture. Chefs and servers in partial space suits—masks, gloves…
BakeryFood trends
June 26, 2020

Flour power: How manufacturers helped baking become the hottest new trend | Fooddive

Adeline Kon/Food Dive AUTHOR Megan Poinski@meganpoinski During the coronavirus pandemic, Bill Tine has seen a lot of real commitment. "I think we've had two and a half million people visit…
Food trendsSnack
June 26, 2020

Leftovers: DiGiorno delivers pizza with a croissant crust; Truly scoops hard seltzer-infused ice cream | Food Dive

Permission granted by DiGiorno Leftovers is our look at a few of the product ideas popping up everywhere — some are intriguing, some sound amazing and some are the kinds…
FlavourFood scienceFood trends
June 26, 2020

Victorian farmers create world’s first cold-smoked egg, and chefs are loving the results | ABC News

Julie and Paul Kos run the Smoked Egg Company from their farm in Stonehaven, East of Geelong.(ABC Rural: Jane McNaughton) Smoked meat and veggies have increasingly become a popular food…
Food trends
June 24, 2020

How Food Brands Can Have Their Cake And Eat It | GWI

Cultural narratives have always had power over our relationship with food. In 1870, for example, a German chemist assessed the iron content of various vegetables and mislaid a decimal point when…
DairyFood trendsSnack
June 23, 2020

Ice cream innovation heats up with summer | Food Business News

Photo: Velvet Ice Cream By Donna Berry Warmer weather and longer days are the tell-tale sign for ice cream processors to increase production for the summer months of licking and dripping.…
Food trendsMeat, fish and seafood
June 18, 2020

Prices for beef and seafood skyrocket | Restaurant Business Online

Photograph: Shutterstock Reopening a restaurant shut down by a global pandemic is hard enough. As operators went about rehiring employees, investing in safety and sanitation protocols, reconfiguring the space and…
Food trendsMeat, fish and seafoodVegan
June 18, 2020

Maple Leaf launches fusion protein products | Food In Canada

Canadians curious about plant-based protein can now incorporate it into their meals without compromising on great taste with new Maple Leaf 50/50™, an innovative range of products from Maple Leaf Foods. Maple…
Food trends
June 17, 2020

Slideshow: Hormel Foods’ year of innovation | Food Business News

Source: Hormel Foods Corp. By Rebekah Schouten While protein may seem the prime focus for Hormel Foods Corp., the company’s recent innovation shows Hormel Foods is much more than meat. In…
BakeryFood trends
June 15, 2020

Ain’t That Sweet: Kids, Millennials, and Gen Z Consumers Favor Cereal With More Sugar | PR Newswire

Many of the largest food categories are treats that people want to indulge in. Sweetness is expected and the sweeter the better, especially for kids and younger consumers under age…
Food trends
June 15, 2020

‘Breakfast Is Back’: 3 Key Trends During The Most Important Meal Of The Day | Benzinga

Tastewise is an artificial intelligence-powered platform that scans billions of food data points to offer real-time insights for food brands and hospitality companies. The company released in a report in conjunction…
Food trends
June 15, 2020

Youth Month: Culinary trends on the rise with young consumers | IOL

Simplicity is key and expect the unexpected. Picture: Supplied Youth Month: Culinary trends on the rise with young consumers By Lutho Pasiya Out with the old and in with the…
Food trends
June 13, 2020

Chefs predict avocado trends | Produce News

Some trends never go out of style, and avocado toast is one that has defined the last decade. Kicking off the month of June, in celebration of California Avocado Month,…
Ethnic, International & fusionFood trends
June 12, 2020

Charred Mexican street corn | Flavor & The Menu

Elote: charred Mexican street corn, huitlacoche crema, Cotija, scallions and chorizo vinaigrette. Chefs have been trying to figure out the perfect way to introduce elote onto the menu, as the…
Food trends
June 12, 2020

Eight in ten consumers changed their eating habits due to COVID-19 | Food Business News

Photo: ©GPOINTSTUDIO - STOCK.ADOBE.COM By Sam Danley As many as 85% of Americans made changes in the food they eat or how they prepare food because of the coronavirus (COVID-19) pandemic,…
Food trendsVegan
June 12, 2020

Good Catch® Plant-Based Tuna Line Hooks Celebrity Investors | Deli Market News

Good Catch® Plant-Based Tuna Line Hooks Celebrity Investors Building off of a 36.8M-dollar investment, this unique brand partners with A-list celebs to expand its reach At the start of 2020, we…
Food trends
June 11, 2020

4 Modern Moves with Eggs | Flavor & The Menu

Eggs add luxurious flavor and textural notes—and comfort cues—to a broader range of menu items today. Menu innovations starring the egg have skyrocketed in recent years, thanks to the growth…
BakeryFood trendsSnack
June 11, 2020

More snacking among key trends in IFIC survey | Bake Magazine

A new study from the International Food Information Council’s (IFIC) 2020 Food & Health Survey reveals that 85% of Americans have made at least some change in the food they…
Food trendsMeat, fish and seafoodVegan
June 9, 2020

Why More People Are Eating Plant-Based Protein During COVID-19 | 

Meat shortages, environmental concerns, and a desire to eat a healthier diet are among the top reasons people say their interest in plant-based foods has increased during the COVID-19 pandemic.…
Food trends
June 8, 2020

Redefining comfort | Food Business News

Photo: Four Sigmatic By Natalie Shmulik When in crisis, consumers crave comfort. The pandemic has pushed stressed shoppers to stockpile familiar vices like indulgent food and alcohol, for now reversing what…
Beverage trendsFlavour trendsFood trends
June 5, 2020

Slideshow: New flavours & products from Hershey, Bang Energy, Sweet Baby Ray’s | Food Business News

Source: The Hershey Co., Bang Energy, Sweet Baby Ray's, Swerve By Rebekah Schouten Low- and no-sugar products are trending in recent food and beverage innovation. The Hershey Co.’s One Brands business…
Food trendsSnack
June 4, 2020

The latest trends in deli sides | Supermarket Perimeter

By Emily Park When it comes to deli sides, consumers are looking for indulgence, authenticity and connectivity, said Melanie Skloff of Schwenksville, Penn.-based Don’s Prepared Foods. “Consumers are increasingly looking…
Food trends
June 1, 2020

Formulating with almonds: Key development considerations for R&D | Food Dive

Permission granted by Almond Board of California Rachel Zemser for Almond Board of California Sponsored content By Almond Board of California More people today are snacking through their mealtimes rather than…
FlavourFood trends
June 1, 2020

Taste evolves into an organic benefit | Food Business News

Photo: ©THAMKC - STOCK.ADOBE.COM Taste, once a barrier, has become a bonus for the organic category, said Laurie Demeritt, chief executive officer of Bellevue-based The Hartman Group. “A couple decades…
CanadaFood trendsMultisensoryNovotaste
May 31, 2020

Sask.-grown purple wheat holds promise as grain with health benefits and flash of colour | CBC News

Bryn Rawlyk, owner of the Night Oven bakery in Saskatoon, received some purple wheat from local producers and milled it into flour at his bakery. He says he was surprised…
Food scienceFood trends
May 30, 2020

Lab-Grown Meat? Peasant Food. Meet Lab-Grown Foie Gras | Digital Trends

There are plenty of companies out there making cellular meat and seafood, referring to types of protein that are grown artificially using lab technologies rather than harvested from living animals. But while the…