Food Trends Mumbai Needs Naow! | Open Letter

By Madhura Rao October 12, 2016
Illustration: Brandon Joseph

Mumbai is often considered the cradle of culinary trends by much of the country. Living here means you’re among the first in India to see global dining trends on your dinner table. However, insatiable hogs that we are, here’s our wish list featuring some exciting food trends that haven’t made their way to our beautiful bay yet. If you’re a chef/restaurateur and are reading this, please take note! (Pretty please?)

Savoury Muffins
Curried crab muffin or a mashed potatoes and ham muffin topped with cheddar as opposed to the regular chocolate chip stuffed version? Hell yea! We’re kind of fed up of all the sweet and fruity favours in the shape of a muffin. It’s definitely time to move on to meatier, savoury cousins, aye?

Oozing eggs for dinner sound great, thanks. Image: thecheesecakefactory.com

Oozing eggs for dinner sound great, thanks. Image: thecheesecakefactory.com

 

Brinner
Brunch is so passé, darling! The term “brinner” is used when you want breakfast for dinner. It is America’s shiniest new culinary trend and is catching up in parts of Europe too. Why do we endorse brinners? Well, simply because breakfasts are delicious and we often miss out on them; especially because of our bustlingly busy Bombay life. Plus we want to devour Eggs Benedict when the moon is out!

Lobster
As the rest of the world goes gaga over lobster poutine and rolls, we’re still stuck on our crustacean of choice: good ol’ prawns. A little experimentation never hurt, especially in the form of the sweet, juicy, and absolutely smashing lobster. The fact that our fish markets are stocked with some well-fed lobsters gives us hope about this trend!

We saw a restaurant at Fort experiment with Kombucha. Image: fsi.colostate.edu

We saw a restaurant at Fort experiment with Kombucha. Image: fsi.colostate.edu


Fermented Foods
Be it kimchi, kombucha, or the poignant sauerkraut through Oktoberfest, fermented foods are a rage in the ‘gourmet’ cities of the world. The complex, layered flavours of these foods have made them a hot favourite among gourmands. That fermented food like dosas are already a part of our desi cuisine makes us ideal patrons for this trend to catch up soon. When are we getting the 5 types if miso already?

Matcha
While the most celebrated chefs around the world are busy whipping up some brilliant matcha cheesecakes and creme brûlées, we don’t seem to have caught the matcha bug yet. The almost vegetal tasting matcha with its sweet aftertaste has some serious potential in our food scene, especially since everyone’s drinking green tea.

Rejoice, desserts like the Baked Alaska are chic again. Image: Saveur.com

Rejoice, desserts like the Baked Alaska are chic again. Image: Saveur.com


Traditional French Dessert
We’re bored of eating desserts that are engulfed in clouds of nitrogen smoke and it’s about time to wind up the theatrics. New York eateries have begun going back to the hearty, artisanal French dessert for the past couple of months. We’d choose airy soufflés, heavenly baked Alaskas, or the mighty croquembouche over a bunch of magic tricks any day!

Which of these trends do you want in Mumbai first? Tell us in the comments below!