Well, New Year chimes new beginnings, and there are a plethora of trends that are announced, from fashion to food to automobiles to technology to just about everything. As for food, the foodie gurus and food bloggers say that 2022 will be a year when people will go back to their ancestral roots. This would mean eating more unrefined, unprocessed, and organic food.
The emphasis will be on eating consciously, which incidentally most of us have already started thanks to the pandemic. People will spend time picking the right ingredients, choosing the right veggies and meats, and then indulging in the actual process of cooking authentic, family-handed down recipes. Even your local eateries could be serving you some family-sourced recipes and earthy dishes to provide comfort food, of course, at a price.
Many food bloggers maintain that foods such as millets, quinoa, seeds, and nuts and unrefined grains such as black and brown rice are likely to top the charts when it comes to food ingredients. Chefs, both professional and amateur, are not tiring from procuring original, grandma recipes from various corners of the country and world, and all their hard work will reflect on the menus throughout 2022.
Molecular gastronomy is also going to be big, and it’s better you get a grasp of words such as emulsification, spherification, gelification, deconstruction, and sous-vide techniques to give food an altogether different flavor, texture, and aroma.
In Hyderabad, the vegans will have a good selection to eat from as there are going to be more vegan options. As of now, there are six vegan restaurants, and the foodie gurus say there will be more. According to chef Chalapathi Rao, people will take to millets in a big way as the government of India has announced 2022 as the year of millets.
Millets, wild and organic rice will be at the forefront when it comes to conscious picks. Another huge trend in the city would be that there will be a whole lot of smaller restaurants with well-curated signature menus. Also, people will cook to preserve their culinary heritage.