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Cooking Trends Around the World, Check Out Some Global Recipes

In the ever-evolving world of cuisine, global trends are constantly shaping our approach and experience of food. From sustainable practices to innovative ingredients, the culinary landscape is undergoing a transformation that reflects both environmental consciousness and a desire for diverse, exotic flavors. To know more about culinary delights from around the world, abp live sought the opinions of experts who shared insights on how trends impact global kitchens.

Trends that have shaped global kitchens:

In this, Chef Vishwanath Narke shared the following:

As urbanization is increasing, the trend of urban farming is also increasing. From rooftop gardens to hydroponic setups, chefs and home cooks alike are embracing locally sourced, fresh produce. This movement not only reduces the carbon footprint associated with transportation but also ensures a more direct and immediate connection between farm and plate.

The impact of climate change has driven growing interest in climate-conscious food. Consumers are increasingly attracted to cuisines that emphasize sustainability and eco-friendly practices. Restaurants are incorporating ingredients that have less environmental impact, and chefs are focusing on creating dishes that reduce waste.

The demand for ethically sourced and sustainable animal products is increasing. Pasture-raised meat and eggs, where animals are allowed to roam freely, graze natural vegetation and live in humane conditions, have become a symbol of quality and ethical consumption. This trend reflects a growing awareness of the impact of industrial farming on both animal welfare and the environment.

The island’s cuisine is making waves globally, bringing exotic and vibrant flavors to mainstream cuisine. From the Caribbean to Southeast Asia, dishes featuring tropical fruits, spices, and seafood are gaining popularity. The use of coconut, pineapple, mango and other island-inspired ingredients adds a touch of freshness and exoticism to the culinary creations.

Bakers are turning up the heat by incorporating spicy elements into traditional baked goods. Spicy cakes, cookies and pastries containing ingredients such as chilli, cayenne and exotic peppers are challenging the traditional sweet taste. This blend of heat and sweetness provides a thrilling sensory experience that has enthralled adventurous eaters.

The reducetarian movement, advocating reduced consumption of meat and animal products without strictly adhering to vegetarianism or veganism, is gaining momentum. Many people are taking a more flexible approach to their diets, choosing plant-based alternatives without eliminating meat altogether. This change reflects a broader understanding of the environmental and health benefits associated with reducing meat consumption.

Barbecue, a culinary tradition deeply rooted in different cultures, is undergoing global fusion. The chefs are experimenting with diverse marinades, rubs and smoking techniques inspired by international cuisines. From Korean bulgogi to Argentinian asado, the barbecue scene is becoming a melting pot of flavors, offering a unique twist on this classic cooking method.

The love of heat in cuisine is universal, and chefs are exploring a variety of peppers and hot flavors to tantalize the taste buds. From the smoky depth of chipotle to the intense heat of ghost chili, spicy spices and sauces are becoming pantry staples. The search for the perfect balance between heat and flavor is driving culinary innovation around the world.

The plant-based movement is expanding its horizons with the development of vegan eggs. Innovative products made from plant proteins, algae and other non-animal sources are challenging the assumption that eggs must come from chickens. These cruelty-free options are not only eco-friendly, but also meet the growing demand for plant-based alternatives.

Hailing from East Asia, the yuzu fruit is making its mark on the global culinary landscape. Known for its unique sourness and floral flavor, yuzu is finding its way into sauces, dressings, desserts, and cocktails. Chefs appreciate its versatility, using it to add a bright and flavorful twist to both sweet and savory dishes.

Recognized as a superfood, Moringa is gaining popularity due to its nutritional benefits and versatility. Commonly used in traditional medicine, this nutrient-rich plant is finding its way into smoothies, salads, and savory dishes. Moringa’s earthy flavor and nutritional profile make it a popular ingredient in health-conscious kitchens.

The plant-based revolution extends to traditional meat alternatives, with a particular focus on chicken. Innovations in plant-based protein technology have created realistic and delicious plant-based chicken products. These options are not only satisfying The cravings of vegetarians and vegans are also attracting curious non-vegetarians looking for sustainable and ethical alternatives.

Trends in the world of pastries and desserts:

In addition, Chef Arvind Prasad, who is the Co-Founder, Executive Pastry Chef and Academic Director Whitecaps International School of Pastry

  • Global Flavors and Fusion:

There is a beautiful trend of adopting global flavors and creating concoctions that excite the taste buds. Blending Middle Eastern spices into traditional European pastries and incorporating Asian ingredients into classic desserts, these are all delightful explorations of diverse flavor profiles.

Pastries aren’t just about taste; They’re also about visual artistry. Chefs around the world are pushing the boundaries of creativity, transforming desserts into miniature masterpieces. Intricate designs, edible flowers and unique plating styles are becoming the norm.

Sustainability is a driving force in the culinary world, and pastry chefs are no exception. From using locally sourced ingredients to reducing food waste, there’s a conscious effort being made to create sweets that taste great and are in line with eco-friendly practices.

  • Health Conscious Sweets:

With the ever-increasing awareness about health and wellness among people, pastry chefs must incorporate healthier ingredients without compromising on taste. Think low-sugar sweets, gluten-free options, and integration of superfoods for both flavor and nutritional benefits.

There is a trend to recreate classic sweets and give them a modern twist. Be it a deconstructed version of a childhood favorite or a reinterpretation of a traditional recipe, chefs tap into nostalgia to create unique and memorable experiences.

In the pastry world there is a greater focus on texture. The chef experiments with contrasting textures in the same dessert, creating a symphony of sensations at every bite. From crunchy elements to creamy layers, the interplay of textures is an important aspect of contemporary pastry.

Desserts are becoming more experiential, with some chefs offering interactive elements that may include tableside preparation, DIY components, or desserts that change and evolve as you eat. This adds even more of an element of surprise and engagement to the dining experience.

  • Innovative Use of Technology:

Technology is making its mark in the pastry kitchen. From 3D printing chocolate decorations to molecular gastronomy techniques, chefs are taking advantage of technology to push the boundaries of what’s possible in pastry creation.

Exciting Dishes to Satisfy Your Cravings:

Suman Bharti, founder of Reflex Bar Brewery & Dining, shares some dishes to tickle your taste buds:

1. Grilled Rosemary Chicken Breasts


  • 8 cloves garlic, finely chopped
  • 3 tbsp olive oil
  • 2 tablespoons minced fresh rosemary
  • 1 ½ tbsp Dijon mustard
  • 1 ½ teaspoon lemon juice
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon kosher salt
  • 4 boneless, skinless chicken breast halves


  • step 1: In a bowl, whisk together garlic, oil, mustard, rosemary, lemon juice, pepper, and salt. Keep 2 spoons aside for roasting.
  • step 2: Place the chicken breasts in a plastic bag that can be sealed. Top with the remaining garlic mixture, close the bag, and massage the chicken thoroughly with the marinade. Let stand at room temperature for half an hour.
  • step 3: Set the outdoor grill over medium-high heat and quickly apply oil to the grates.
  • step 4: Remove excess marinade before removing the chicken. Discard remaining marinade.
  • Step 5: Grill the chicken on a preheated grill for 4 minutes. Flip, baste with the reserved marinade, and continue frying for another five minutes or until the center turns pink and juices run clear. When placed in the center, an instant-read thermometer should read at least 165 °F (74 °C).
  • Step 6: – After taking out the chicken in a plate, cover it with foil. Let it sit for at least two minutes before serving.

Rosemary Chicken (Image Source: Special Arrangements)

2. Lamb Chops


  • 2 pounds lamb chops, cut ¾” thick, 4 pieces
  • kosher salt for seasoning
  • black pepper, for seasoning
  • 1 tbsp finely chopped garlic
  • 2 teaspoons chopped henna
  • 2 teaspoons chopped parsley
  • ½ tsp chopped parsley
  • ¼ cup extra-virgin olive oil, divided


  • step 1: Marinate the lamb chops: Season with salt and pepper on both sides. In a small bowl, mix together the garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil. After rubbing the paste on both sides, let them marinate for at least half an hour at room temperature.
  • step 2: Sear the surface: In a large 12-inch frying pan, turn heat to medium-high. Add two spoons of olive oil in it. When hot, add lamb chops. Fry for two to three minutes, or until the surface is brown.
  • step 3: Check for doneness: After turning, continue cooking for 3 to 4 minutes, or until the internal temperature is 125°F (51°C) for medium-rare or 135°F (57°C) for medium. May not reach.
  • step 4: Let the meat rest for ten minutes before serving.

Lamb Chops (Image Source: Special Arrangements)
Lamb Chops (Image Source: Special Arrangements)



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