Handy Chef
Bengaluru: Culinary experiments, which once reigned in city restaurants captivated by the appetizing allure of exotic foods, are on the wane. Chefs are shifting focus from creating exotic dishes to reintroducing recipes from ‘grandma’s cookbook’ that resonate with the local heritage and flavours.
“As chefs try to understand the growing interest in recipes from grandma’s recipe book, culinary experts remark that life in culinary sciences has come a full circle,” said chef Kasi Viswanathan, vice-president of the South India Chefs’ Association, during the Incredible Chef Challenge held recently in the city.
“When molecular gastronomy gained popularity, Bengalureans were fascinated by its aesthetic transformations and artistic presentations,” Kasi said. “This led to an increase in gastro-restaurants across the city, with the need for chefs with an experience with experimental food science. However, the allure has now calmed. People now seek food for comfort rather than mere aesthetics and visual appeal. This shift has sparked a revival of forgotten fruits and vegetables.”
“Vegetables like beetroot, once ignored and forgotten, have gained prominence as gourmet food. Millets, once shunned in culinary science, have made a remarkable comeback. This trend reflects a preference for traditional dishes like dal rice over exotic fare,” he said.
Meanwhile, chef Siddiq, a culinary consultant at Kitchen Affairs, highlighted the shift towards traditional, cultural flavours, stating, “As novelty fades, many naturally gravitate towards comforting flavours from their upbringing — foods that evoke dependability and familiarity. There’s a growing appreciation for local and traditional cuisines as people seek to honour cultural heritage. Celebrated chefs are now focused on perfecting recipes from simpler times rather than experimenting with new flavours.”
Young chefs and food lovers said when preparing a comfort meal, chefs must evoke nostalgia, beyond taste and texture. Ashritha Ray, a Koramangala resident and food lover, said, “Reviving deeply rooted cultural dishes presents a unique challenge, but cracking the code brings immense satisfaction, to both the consumer and the chef.”
“As chefs try to understand the growing interest in recipes from grandma’s recipe book, culinary experts remark that life in culinary sciences has come a full circle,” said chef Kasi Viswanathan, vice-president of the South India Chefs’ Association, during the Incredible Chef Challenge held recently in the city.
“When molecular gastronomy gained popularity, Bengalureans were fascinated by its aesthetic transformations and artistic presentations,” Kasi said. “This led to an increase in gastro-restaurants across the city, with the need for chefs with an experience with experimental food science. However, the allure has now calmed. People now seek food for comfort rather than mere aesthetics and visual appeal. This shift has sparked a revival of forgotten fruits and vegetables.”
“Vegetables like beetroot, once ignored and forgotten, have gained prominence as gourmet food. Millets, once shunned in culinary science, have made a remarkable comeback. This trend reflects a preference for traditional dishes like dal rice over exotic fare,” he said.
Meanwhile, chef Siddiq, a culinary consultant at Kitchen Affairs, highlighted the shift towards traditional, cultural flavours, stating, “As novelty fades, many naturally gravitate towards comforting flavours from their upbringing — foods that evoke dependability and familiarity. There’s a growing appreciation for local and traditional cuisines as people seek to honour cultural heritage. Celebrated chefs are now focused on perfecting recipes from simpler times rather than experimenting with new flavours.”
Young chefs and food lovers said when preparing a comfort meal, chefs must evoke nostalgia, beyond taste and texture. Ashritha Ray, a Koramangala resident and food lover, said, “Reviving deeply rooted cultural dishes presents a unique challenge, but cracking the code brings immense satisfaction, to both the consumer and the chef.”
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