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  • Writer's pictureNiilesh Llimaye

Good Food Trends

A Journey from the 1990s to the Present

As we navigate the evolving landscape of food trends from the 1990s to today, it’s fascinating to see how global cities like New York, London, California, Paris, and Singapore have shaped and been shaped by these changes.


The 1990s marked the beginning of a food revolution, with New York and London pioneering the fusion cuisine trend, blending diverse culinary traditions. California, ever the trendsetter, spearheaded the organic and farm-to-table movements, emphasizing fresh, local ingredients. Paris, with its rich culinary history, began to adapt its haute cuisine to include more international flavors, while Singapore emerged as a melting pot of Asian cuisines, pushing the boundaries of traditional food concepts.


What Are We Really Eating?

Fast forward to the present, and we find ourselves in an era where convenience often trumps quality. In urban hubs like Mumbai, Delhi, and Bengaluru, the surge in food delivery services has led to a disconnection between consumers and the origin of their meals.

Are we aware of what we put on our plates? The truth is, with the rise of fast food and pre-packaged meals, many of us are far removed from the ingredients and preparation methods of our food.

As a Chef we used to take pride in creating an authentic dish. We used to debate, research, ask our colleagues, peers experienced in a particular cuisine or has some knowledge on that and would try to create that. We would even ask them if that is near to original or how it should be.

We would get inspired by cooking techniques and variations to create a new dish on the menu.


But today authenticity has no meaning. What I make and put on the plate is authentic. That seems to be the Mantra today.


This lack of understanding raises concerns about What is Really Good Foood and with that for sure the health and safety standards, especially when meals are prepared in unseen kitchens and delivered to our doorstep.



The Resurgence of Home Cooking


This brings us to a crucial point – the importance of cooking at home. There's a growing trend, perhaps a renaissance, of home cooking. This movement is not just about preparing food; it's about reconnecting with the ingredients, understanding the nutritional value, and cherishing the process of making a meal.


By selecting fresh produce, we regain control over what we eat and how it's prepared. Cooking at home in places like California or Singapore isn't just a nod to health and safety; it's a celebration of cultural heritage and family values.


Sharing a home-cooked meal with family is more than just eating; it’s an act of love and a step towards sustainable living.


In conclusion, while the global food scene has seen immense change since the 1990s, the core principles of good eating remain constant: understanding what we eat, valuing the source and preparation of our food, and recognizing the profound joy found in sharing a homemade meal with loved ones.


As we look to the future, these principles stand as a testament to our evolving yet enduring relationship with food.



Below pics are of some Good Food that I enjoyed recently.

Culinary Regards,

NILESH LIMAYE|CHEF CULINAIRE

All 'Bout Cooking

________________________________________

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