BENGALURU: Culinary experimentation, once a mainstay in city restaurants besotted with the mouthwatering appeal of exotic cuisine, is on the wane. Chefs are shifting focus from creating exotic dishes to reintroducing recipes from ‘grandmother’s cookbook’ that resonate with local traditions and flavours. “As chefs try to understand the growing interest in recipes from grandma’s cookbooks, culinary experts point out that the world of culinary science has come full circle,” chef Kasi Viswanathan, vice-president of South India Chefs Association, said at the recent Incredible Chef Challenge held in the city. “When molecular gastronomy became popular, people in Bengaluru were fascinated by its aesthetic inflection and artistic presentation,” Kasi said. “This led to a rise in gastro restaurants in the city as chefs with experience in experimental food science were sought after. However, that appeal has now faded. People now seek food for its comfort and not just for its aesthetic appeal. This shift has sparked a resurgence of forgotten vegetables and fruits.” “Vegetables such as beetroot, once ignored and forgotten, are now in the spotlight as gourmet foods. Millets, once shunned by culinary science, have made a spectacular comeback. This trend reflects the preference for traditional dishes such as dal rice over exotic dishes,” he said. Meanwhile, Chef Siddique, a culinary consultant at Kitchen Affairs, highlighted the shift towards traditional and cultural flavours, saying, “As the novelty fades, many gravitate towards the comforting flavours from their natural upbringing – foods that evoke authenticity and familiarity. As people seek to honour their cultural heritage, there is a growing appreciation for local and traditional cuisine. Celebrity chefs are now focused on perfecting recipes from simpler times rather than experimenting with new flavours.” Young chefs and food enthusiasts say that when creating comfort meals, chefs must go beyond taste and texture to evoke nostalgia. Koramangala resident and food enthusiast Ashrita Ray said, “Reviving a deeply rooted cultural dish is a unique challenge, but demystifying it brings immense satisfaction to both consumers and chefs.”
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