2023 has been yet another interesting year for the F&B industry. With some bold, some bizzare and some viral trends, the food and restaurant sector this year saw a lot in Calcutta and globally. So, before the year ends, here’s getting you a round up.
A for Avinash Martins: The Goan chef who has been making waves with his regional coastal restaurant Cavatina in Goa gave Calcutta a taste of his delicacies at a special pop-up earlier this year at AMPM on Park Street!
B for Butter Boards: Move over cheese boards, it’s time to dig into some OTT decadent butter boards and many city F&B spots dished out special butter boards on their menus.
C for Collabs: Be it Pooja Dhingra and Chef Seefah at The Daily, or Martins at AMPM, this was the year for special collabs and the city aced it, making sure these collab dinners were a success.
C for Chocolate-covered Strawberries: This stellar fave from Borough Market in London has become an Internet sensation, and from small bakeries to influencers, everyone is dishing up a bowl this season.
D for Destination Dining: The year saw the birth of restaurants such as Roia in Singapore, Naar in Kasauli and Palaash in Gondwakadi in Maharashtra. These spaces are out of the ordinary, and not just an eating space, but an overall experiential unit.
E for Exotic Mushrooms: The humble button mushrooms were replaced by their fancier cousins such as shiitake, lion’s mane, turkey tail, reishi and even morels. While some made their way to authentic Asian fare, others were added as part of fusion preparations. For example, this Mushroom and Edamame Toast at Taj Taal Kutir Kolkata had a hearty portion of morels as well.
F for Ferments: Be it a miso-laced sandwich or a hearty ramen bowl, and even miso-flavoured drinks, this popular Japanese fermented condiment made its way through to many dishes.
G for Gary Mehigan: Taj Bengal ballroom saw a full house as MasterChef Australia’s star chef Gary Mehigan put up a fabulous pop-up dinner leaving guests in a frenzy. Not just that, he held a special cooking workshop. The chef travelled all over the country right from Ladakh to Hyderabad and savoured the best in culture and cuisine.
H for Hillside food: Be it cloud kitchens serving food from Himachal, or restaurants and food festivals dedicated to North Eastern cuisine, food from hills all over India gained prominence. We especially loved the Himachali food festival at ITC Royal Bengal.
I for Indigenous: This was the year of indigenous produce. Be it indigenous varieties of rice to make sushi, or the bajaar-to-table meals at Sienna Cafe, the use of indigenous ingredients was at an all-time high.
J for Jackfruit: For the uninitiated, jackfruit has been a very common Indian substitute for meat, and the sweet ripe fruit is a delicacy. But we were pleasantly surprised to see it make its way to Gary Mehigan’s dinner as a filling inside warm Goan-style poi.
K for Korean: A multitude of new Korean dining options mushroomed in Calcutta like never before, from small kiosks to proper dine-in outlets. Some of our faves? Seoul Story, Bubble N Tea Cafe and Boba Panda.
L for Latin American: Be it the Duco cloud kitchen started by Chef Urvika Kanoi, or the Mexicola-themed brunch at The Salt House, and the newly-opened Mehico, Latin American cuisine came to the forefront this year and the city responded with great fervour. Some of our faves include the Charred Corn Ribs from Duco and the Chicken Tacos from The Salt House.
M for millets and Michelin: It was the year of the millet and the grain shone through in many different special culinary programmes held across hotels in the city. The year also saw many Michelinstar chefs coming to Calcutta and cooking up a storm, such as Daniele Sperindio and Maxime Gilbert.
N for NRAI: The National Restaurant Association of India held a special twoday NRAI Indian Restaurant Summit 23 Kolkata at JW Marriott in September. From sessions with stalwarts of the F&B industry, to cricket matches, a barge party and some great grub, the event drew quite a lot of eyeballs.
O for Olive Oil Coffee: We’d heard of ghee in our coffee, or coconut oil, but this year saw the olive oil coffee take over Instagram. The fatty acids in olive oil are great for their anti-inflammatory properties and are rich in antioxidants and vitamins. In fact, now even Starbucks has a range of olive oil coffees called Oleato.
P for Pop-ups: The Bombay Canteen at JW Marriott Kolkata, Gharana at The Oberoi Grand, Chef Manish Mehrotra at JW Marriott Kolkata, Chef Kunal Kapur at Taj Bengal, Nara Thai at Yauatcha... the city saw many fruitful pop-ups that went packed to the rafters.
Q for Qatari Desserts: The FIFA World Cup at the end of 2022 put Qatar in the spotlight and come 2023, Qatari cuisine, which was till then an under-tapped cuisine, gained prominence. One particular item that went viral on social media was Qatari Luqaimat, or dough balls fried and then drizzled with a sweet sauce.
R for Retro: Retro dining took a big leap this year with nostalgia eating making a comeback. In a world dominated by healthy and nutrient-dense meals, we saw the rise of the pavlovas, the loaded a la Kievs and the good old fried chicken and simple Bengali and Anglo-Indian food which honestly never go out of favour.
S for Social: One of the biggest newsmakers in the city’s culinary landscape was the opening of popular Indian cafe-cum-lounge Social’s latest outlet on Park Street. Not just the food and the vibe, the interactive decor is a major attraction here.
T for Taal Kutir: In December, New Town saw the opening of the lakefront city resort Taj Taal Kutir Kolkata. With its colonial club-style architecture, natural greenery, and comfort food, the space makes a strong case for a weekend escapade.
U for Unique Indian Cheese: Move over Parmesan and feta, the year saw Indian cheese such as Bandel cheese and Chhurpi from Sikkim make their way onto refined plates. We personally love the Brie from Kumaoni Blessings.
V for Vegan Green Goddess Salad: The Green Goddess Salad took a vegan turn this year by removing anchovies from the classic dressing recipe. The Green Goddess Salad traces its roots to the 1920s when a restaurant in San Francisco served this recipe as a tribute to actor George Arliss and his hit play, The Green Goddess.
W for (Buck)Wheat: Be it pasta or noodles, this grain has gained importance over the years owing to not just its nutty taste and flavours, but also because of its high fibre content that helps regulate digestive issues.
X for X-tremely Fiery Wings: This year saw the entry of Bangalore’s famous wing brand, PlanB, on Park Street. Known for their fiery wings, these give most chicken wings in the city tough competition. On the menu is a hotness meter and the hottest wings come with an ABS (Assburning Sauce) challenge.
Y for Yoghurt Barks: Yogurt Barks, or rather frozen yoghurt bars with fruits coated in dark or white chocolate, became quite the viral sensation this year. It all started when Jennifer Garner posted a video of herself making the bark and tagged it as a ‘perfect summer treat’, sending the Internet into a frenzy of different yoghurt and fruit combinations! The plus point? They’re quite healthy too.
Z for Zero Proof Spirits: Zero proof spirits have made their way into the fine-dine space with more and more diners now looking at exotic mocktails instead of their regular cocktails. The Zero Proof G&T at Burma Burma on Park Street is a classic example of a no-spirit drink that tastes just as good as the original version.
