What's cooking in 2014?

I have been in the culinary industry for almost four decades and I have come to realise that food and fashion keep reinventing themselves. While documenting food trends and forecasting; 2014 has seen a few highlights and has made way into new beginnings in the world of all things gastronomic. The year 2014, began on a wonderful note with restaurants like Varq and Wasabi appearing in the top 50 restaurants of the world. Our focus is to create visual and flavourful delights. From traditional ingredients being reinvented, flowers enhancing Indian spices to the growing interest in exotic cuisines like Vietnamese and Japanese food; new epicurean experiences have become the name of the game. I still believe strongly in flavorful foods which originate from their native roots. The genetic flavour of the dish must never be lost in our quest to accentuate the culinary experience. 2014 is dedicated to my journey of discovering exotic and untouched culinary trends in the purest form from unknown regions around the world.

Ethnic Inspired fusion gourmet
While a continuous curiosity to try new food has created fusion variations, Indian cuisine is under the trend scope. As a part of the 'melting pot' foods, Indian cuisine will retain authentic ingredients while blending international flavours and techniques to make a delectable combination which will please all five senses. So while Indians are increasingly growing appreciative of the degree of craftsmanship that goes into preparing Indian food – beginning with a prayer, grinding fresh spices and slow cooking – there is also an emerging love affair of the food bonding. I love digging into the roots of Indian cuisine for inspiration, to reinvent ancient recipes or rustle up innovations. My book – The Masala Art: Indian Haute Cuisine has a number of age-old recipes and secrets with contemporary flavours. The lemon grass cuisine; Khud (concept of cooking and serving in earthern pots); Ricetaurant (an international rice-based cuisine); Cal-Indian cuisine (a fusion of
Californian and Indian food), and the Railway Mutton Curry (A favourite during the British rule) are among the few innovations and introductions that have worked extremely well. This movement I predict to be a long lasting one.

Molecular Gastronomy and Food Art
2014 also saw the evolution of chefs going from not just being masters with a ladle and a knife but scientists with an eye for creating extraordinary delights. New flavours with chemical changes through spherification, brinning, pickling etc. are all increasingly becoming popular. Glazing has picked up steam, too—just another example of the desire to change up food and give it a different flavour, texture, or even colour. Food is no longer the mundane 'curry-in-a-hurry' cooking style but a carefully cultivated skill of creating moments with a mélange of delightful elements. Modern, contemporary, innovative call it what you may; Indian food has been around for a while, and chefs across the country have presented their versions of it. Personally, innovation has been what keeps my adrenaline going and what gives me great joy. The face of modern day cuisine is not only evolving in taste and texture but also in presentation. The presentation levels have gone from a 'craft' to an 'art' level, with dollops of creativity and experimentation.

All things exotic
While global cuisine has definitely seen a major facelift in the country with the growing number of international restaurant chains expanding in India, it is well accepted now that Indians have an appetite for all things exotic. Vietnamese Teppanyaki-style cooking is gaining popularity not only for the delightfully mouth-watering treat placed on your table but also for the pure dramatics which go into
creating your meal. Asian cuisine has always been a favourite, but Sushi in particular has seen a steady incline in popularity with a number of guests not only choosing this cuisine for its delicious produce but for its nutritional value as well.

Organically Delightful
Talking about the nutritional value, the biggest trend or rather movement would have to be the – Wellness Revolution, which is taking the country by storm. The trend has created deep inroads into the homes of city slickers and has created a massive movement where a majority of urban Indians eagerly opt for organic meals. Consumers, are increasingly shifting to organic vegetables and allied products in daily household consumption. Quite aptly, while eating out, too, they want a similar experience. The growing health benefits of organic products are attracting customers and chefs alike. Food has evolved from just being nourishment for the body to being a treat for all your senses, from just being about 'what's in it' to how it's created and presented. Food has also become a form of expression or art on par with music, dance, theatre, cinema, painting or sculpture and has become an important facet of a nation's capability of absorbing world culture. Like other performance arts, food needs no language to convey its message. Its mere years of learning and expertise to develop the perfection required to produce the best. It has an insidious way of winning over the toughest diplomats and negotiators, as many leaders will affirm that the way to your heart remains via the stomach!

With culinary regards Chef Oberoi