Mexican and Japanese cuisines are set to be the next “in” thing, says Michael Swamy, Food Stylist Author & Director, Cottagechef. According to him, with tea being brought into the limelight, Japanese tea ceremony centres will also be seen in several cities along with South American wines gaining popularity with the Indian palate.
Regional cuisines of India are also fast gaining ground because the country has finally woken up to the fact that the world needs to know that there’s much more to Indian cuisine than Punjabi or Moghlai, said Swamy. He further opines that local indigenous ingredients from different regions of India will definitely rule the market as people are finally realising the true potential of our own produce and the versatility of these ingredients.
The ingredients that Swamy emphasises on include Paprika, Cinnamon, Microgreens, in savoury dishes and Angostura Bitters and Limencello in desserts.
Talking about food styling, he said: “The plate should look simple, neat, clean and very fresh. Let the dish be the star of the frame. There are no set styling tips because every dish and drink behaves differently in different places. One can never say “I’ve done this a hundred times before so I know exactly what’s going to happen. There’s always a surprise lurking round the corner.”
