Our most commonly indulged delight is food. What's on the plate is more than just a matter of flavour and texture. It's all about nutrition and how it affects one's health. As the pandemic isolated us to our shelters, we began to eat in new ways. The cost of food has increased dramatically. We were feeling the pinch in our pockets, so we altered pantry items into tasty, healthful meals.
The rise of one-pot meals: Protein sources, which had previously been ignored, have become increasingly prominent on our plates. We started making nutritious, satisfying one-pot meals as we get to know their importance. We learned to love simplicity instead of opulence. Food shortages became part of the routine for us as we stocked our pantries with basics. Due to inadequate access to groceries, people started consuming less fresh fruit and vegetables, leftovers and meat etc regardless of how important nutritious eating is for the body; Indians enjoy a wide variety of flavours on their plates. People choose street food, junk food, and easy-to-make foodstuffs since healthful diets are often less pleasant and flavorful.
It’s more than just food: People are looking for more than just food; they are looking for entertainment that defies place and time. Restaurants and cafes now include a dramatic element in their menus.
Looking for more breakfast options: As Indian taste buds explore continental flavours, English breakfast is now competing with Indian breakfast (poha, paratha). We've become sophisticated foodies who are always hungry for more after burying our teeth into world food. Fancy cuisine has taken on a life of its own, no longer restricted to high-end eateries.
Sustainability in focus: Food has become a more effective weapon in the fight against climate change. People are recognising that every mouthful may make a difference. The lactose is switching to a plant-based diet and emphasising sustainable and conscientious eating practices.
Organic is the new green: Organic is becoming more popular among conscious Indians, who prioritise health and sustainability. Direct sourcing from farmers and growth in organic farming as organic food is in demand reflects the rising need for chemical-free food while still conserving the environment.
Creating your own flavor: People are becoming chefs as they violate gastronomic norms and put their own spin. The newest addition to menus is creating your own flavour, which allows consumers to personalise their favourite dish by adding specific ingredients and adjustments.
Pack and go food options: Frozen food items are overtaking fresh food items as customers prioritise the flexibility to eat what they want when they want. Due to the growing popularity of fast food and people's increasingly stressful lifestyles, frozen fast-food meals have finally made their way into our freezers. A fast and stressful life resulting in a rising number of food and beverage businesses have begun to offer pre-packaged or customized at comfort zone experiences to appeal to customers. This service is used by a significant section of the population. Most hospitality businesses provide customized meal service with cooking at home item packages. This covers a need for consumers who wish to enjoy exceptional eating experiences in the comfort of their own homes.