Thursday, November 1, 2012

Emerging Cuisines

 This is a simple and self-evident trend but it is worth unpacking; cooking matters more than ever. The best restaurants in the country demand that new cooks demonstrate excellent culinary technique before a permanent job offer is made. This has been the case for years but outside the fine-dining segment of the market the demand for culinary skill depended on the restaurant segment and ownership philosophy. This has changed as high-end chefs enter the full-service and fast-casual markets where culinary skill was often secondary to efficiency. These chefs have brought culinary talent and scratch cooking with them and flipped the regional and national chains, business that for years have selected centralized manufacturing and efficiency on their head. In turn, this has put pressure on local operators and regional and national chains to invest more in on premise cooking and culinary talent. Social networking is old news but the use of web-based networking continues to gain ground in food service.

 Those that promote local onsite scratch cooking benefit from an expanded web of cooks who bring broader perspectives and potential innovation to the organization while meeting the needs of customers. Operators large and small, fine and fast recognize and are investing in the latest cooking trends. Few things are as inherently social as food, we love eating it, cooking it, and learning about where to best get it from and experience it with others. Brands and startups have been fast to mobilize around this opportunity – from 
Jamie Oliver‘s Food Revolution, to Foodspotting, to the oftentimes polarizing Whole Foods. The instinctive opportunity for collaboration, innovation and creativity resulting from the intersection of food and technology have us particularly interested in the organization Food+Tech Connect, which identifies, connects & elevates opportunities specifically at this intersection.
From the very basic of all the cooking comes the "Ayurvedic " cuisine. Ayu is life and Veda means knowledge. Knowledge of Life is Ayurveda. Having right food is the initial step towards achieving healthy life. But just having right food is not enough. Right combination and proportion of food is also important for an individual. Most of the diseases are a result of inadequate foods or not having food in a proper manner. Specific food's nutritive value and its effect are decided, depending on its taste and attributes.


Ayurveda has three main focuses: healing, prevention and health care. This medical science is a method of personalizing food for each person's healing process. Ayurvedic style cooking is a rational way to prepare food keeping in mind the dietary need of an individual based on different body types.Ayurveda categorizes food in to three categories: Satvic, Rajasic and Tamasic. 

 Sattva:-Sattva is a quality of mind which induces clarity, harmony and balance.
Sattavic:- 
The following food promotes Sattva.
Fresh fruits and vegetables, salads, fresh fruit juices, cereals(red rice), herbal tea, fresh cow milk, dry fruits, nuts, honey,jaggery,
all spices and freshly cooked Food .

Rajas:-
A quality of mind which induces energy and action. The need to create.
Rajasic:- 
The following food promotes Rajas.
Read to eat canned food, basmati rice, sour cream, paneer, ice-cream, yeast, sugar, pickle, vinegar, garlic, onion and salted food.

Tamas:-
Tamas is a quality of mind which evokes darkness, inertia, resistance and grounding.The need to stop.

Tamsic:-

The following food promotes Tamas .
Alcohol, Beef, Chicken, Fish, Pork, Eggs, Frozen food, Microwaved food, Mushroom, Drugs, Tea, Coffee, Fried food, Fried nuts.

Another in trend cuisine is "Vegan" cuisine which makes you go vegetarian. Vegan cuisine uses no animal products, such as meat, dairy, or eggs. This is more restrictive than 
vegetarian cuisine, which allows non-meat animal products. All vegan recipes are therefore vegetarian, though not all vegetarian meals are vegan. Many vegans choose to avoid specialty substitute ingredients, as these products are often highly processed and high in sodium and allergen ingredients. Cooking with wholefoods such as unprocessed legumes, grains, nuts, seeds, fruits and vegetables can be a healthier approach to veganism. Many non-vegans will also enjoy these foods. Vegans often find that cooking 'real' foods rather than substitutes result in higher quality, better tasting meals that appeal to vegans and non-vegans alike.
As the above mentioned cuisine "Spa" cuisine also promotes healthy cooking Spa cuisine is essentially taking our food preparation and cooking methods back to the simpler and less refined ways of the past.

As we have evolved things have become more and more refined; the natural processes of storage and cooking have been replaced with chemicals and microwaves etc. with spa cuisine we try to use the natural elements in food to assist the body in its day to day processes without placing unnecessary strain on it.



Science cannot stay away from the emerging trends in food technology and thus introduces "Molecular" cuisine or commonly known as "Molecular Gastronomy".It is the
 science of cooking but it is commonly used to describe a new style of cuisine in which chefs explore new culinary possibilities in the kitchen by embracing sensory and food science, borrowing tools from the science lab and ingredients from the food industry and concocting surprise after surprise for their diners. Many of these modern chefs do not accept the term molecular gastronomy to describe their style of cooking and prefer other terms like "modern cuisine", "modernist cuisine", "experimental cuisine" or "avant-garde cuisine".It includes new innovative dishes like hot gelatins, airs, faux caviar, spherical ravioli, crab ice cream and olive oil spiral. If you are passionate about cooking, have a creative mind and at the same time you are analytical and logical, molecular gastronomy is most likely going to become your passion. 
Taking everything into consideration the new era of the food industry is getting to witness all sorts of taste buds from being completely vegetarian to being a follower of ethnic food.Whatever people do science will keep on emerging day by day and would evolving the food industry all over.Chefs being artist, scientists & nutritionist will keep on providing the world whatever it requires.

By
Ritik Mathur
Tech Demonstrator
Food Sclupture
Artistic Food Displays

Changing trends in Indian cuisine




Close your eyes and imagine Indian cuisine - sinful desserts laden in oversized kadais, rich lentils simmered with spices served with a dollop of cream and butter.  The portions are large, the focus is on quantity, and are served with a rustic touch. Talking in present day scenario this is a story of past. The last two decades have brought in tremendous change in the gastronomic world of Indian cuisine.
The enterprising chefs and restaurants are weaning the Indian palate away from fusion food to the delights of modern Indian cuisine. Innovative Indian cuisine is evolving in taste, texture and presentation. Now it’s about - Passion, Presentation, Pairing and a hint of GLAMOUR! Speaking truly the cooking method is still the same, but the presentation and flavours have gone global.

The world is witnessing the success of modern Indian chefs.
Less than a year ago, Vineet Bhatia, owner of Rasoi, which has a Michelin star in London and Geneva, launched Ziya, which is now arguably the leading contemporary restaurant in Bombay. The top three Modern Indian restaurants in India are considered to be Varq and Indian Accent in Delhi, and Ziya in Bombay. All three serve their dishes fully plated in the European style, rather than the traditional Indian way of communal dishes in the centre of the table.
A number of factors have made it possible for Indian food to get the look which it has today.

The changing dynamics of the country has made the availability of ingredients easier. At the same time the knowledge and interest level of people has increased in terms of what they eat. We also cannot ignore the influence of foreigners residing in India and the NRI section.
The eighties and the early nineties saw the introduction of Indian cuisine to the western palate. Indian flatbreads, curry and tandoori soon became the buzz words for restaurants abroad serving Indian cuisine. Soon there were global adaptations moderating the spice, lessening the fiery flavours and taming them to suit the western food aficionados. A decade later, Indian cuisine is reinventing itself once again.

Gone are the days of the usual red and yellow curries, bevy of chutneys and an overdose of strong flavours. The emphasis today is pairing and presentation. It’s about bringing two diverse food elements to create a harmonious blend which tempts the palate of the guest. The pesto dosa is an Indian take on classical Italian pesto sauce and the sinful hazelnut kulfi puts the two ends of the world together on a plate.



Today, Indian cuisine has moved beyond the realms of quantity and over dose of spices, making its way to further never ending innovations!
By

Nihit Chandra
Asst Lecturer
Food Production