What’s cooking in 2024? Mumbai chefs, restaurateurs on how food will shape up

Nikkei risingKishore DF cofounder The Tanjore Tiffin RoomOver the recent past I have seen a steady rise in Japanese cuisine You will see more evolved Japanese places coming up We will see a new definition of the Nikkei cuisine mdash food that combines elements of Japanese and Peruvian styles It is a move towards more specific and rare Asian styles My personal wish is to see more Indiaforward restaurants People will slowly begin to find interest in local flavours It is part of being honest as a restaurateur We have to put out what is real out there India is a vast and ancient culture of food and we often take it for granted That thought is set to change Make way for the fungiKeenan Tham managing director cofounder Pompa and Pebble Street HospitalityMushrooms have been around as a superfood for a long time but recently they have been making a huge comeback Apart from the host of health benefits that they offer and also being a good source of protein they are versatile and come in a variety of interesting textures and unique flavours which ensures their appeal to a wider audience Nonprocessed foods and natural fermented foods will also take centrestage going ahead in 2024Vocal for localAkash Deshpande chef de cuisine NavaI think that sometimes Indian restaurants while trying to copy the West do not realise that the former are creating fare that is local to their region I think a lot of chefs are now beginning to focus on regional Indian cuisine because everyone relates to their roots Even in my kitchen I try to showcase ingredients such as kokum or karwand that are local to Maharashtra I am a Maharashtrian and am classically trained in French cuisine so I merge both Somehow all chefs return to their motherrsquos kitchens mdash the cooking we grew up on At its heart food is about nostalgia Even the best chefs in the world make things they grew up loving They might do it differently but it is a return to the rootsDiscovery of Indian grainsRanveer Brar chef founder Kashkan DubaiThe year will be about a rediscovery of Indian food mdash especially grains and hyperlocal fats For a long time fats were defined as bad for you but now we are learning more about local oils like coconut and good fats Local grains are also increasingly entering food conversations due to their beneficial role towards our health and ecosystem With reference to menus the generic curation will be left to fivestars while restaurants will lean towards more specific cuisines You must have something different to say if you open a restaurant in the city I hope the year sees more exploration of South American cuisine and food from the North East that has a holistic use of fermentationGreener way aheadChef Miera Asrani founder of Chefrsquos Table Culinary Studio VashiPlantbased alternatives look bright this year Not only for ethical and environmental reasons but also as a healthconscious choice These alternatives derived from legumes grains and vegetables offer a spectrum of nutrients and are often lower in saturated fats contributing to heart health They are also rich in fibre vitamins and antioxidants As consumers increasingly prioritise their health restaurants are catering to the growing demand and incorporating plantbased dishes into their menus Along with a renewed sense of experimentation restaurants arenrsquot shying away from innovative ways to explore new flavour profilesand ingredientsDesi dekhoVicky Ratnani chef and authorI think it is going to be a combination of several things This year many chefs will turn to fermentation cooking over fire and pickling to give another layer to their food It also works to take advantage of what is growing best in the season We will also see a rise in the use of Asian ingredients such as Korean pastes At the same time there will be an increased use of produce such as chillies from the North East There is a lot of interesting work happening with bamboo shoots Even seaweed is starting to get popular I foresee a lot of innovation in plantforward menus as well There will definitely be a focus on local elements and techniques Itrsquos going to be a fun and spicy ride with bold flavours