How Indigenous Ingredients Are Ruling Restaurant Menu

Food has traditionally been a means of gaining an appreciation and knowledge of other cultures. It takes us on a gastronomic voyage as we look to uncover the diverse range of tastes and customs that other countries have to offer.

With more travel and chefs experimenting around food there has been lots of focus around indigenous ingredients and ingredients that has never been in focus earlier.

"Today, we're witnessing a revival, a rediscovery of the extraordinary flavors and nutritional value these native components offer. It’s a privilege to reinterpret these time-honored ingredients, to bridge the gap between tradition and innovation," commented Chef Sarfaraz, Corporate Chef, Passion F&B, Carnival by Tresind, Mumbai who uses ingredients like Togarashi, Yuzu Kosho and Shisho Leave.

"We have Lobster Vada Pav which is special as one can reimagine the version of the classic Mumbai street food, Vada Pav with influence from Japanese ingredients. We use Yuzu Kosho spread on the Pav (bread), place fresh Shisho leaves, and top the Vada Pav with Tofarashi Lasooni Chutney. We use Yuzu in Chica Picante to add a unique, zesty citrus note that enhances the cocktail's vibrant and tantalizing flavor," he added.

Use of Natural Ingredients

From ancient remedies to contemporary creations, native botanicals and fruits have significantly influenced the restaurant industry. They are the foundational flavor profiles that have inspired countless beverages. While globalization has sometimes overshadowed these indigenous elements, resurgence in their appreciation is now taking place. This is an exhilarating time to explore, innovate, and honor the diverse and rich flavors,

"We celebrate the versatility of fresh, natural ingredients by using them across both our food and beverages. Our signature cooler, Vasantneer, is crafted with fresh coconut water, a dash of organic honey, and a squeeze of lemon juice, enhanced with muddled mint leaves. We only break the coconut right before serving to keep it as fresh as possible," said Chef Sudhir Head Chef & Consultant, Tat Coastal Cuisine who added that coconut doesn’t just shine in our drinks; it’s also a key ingredient in many of our dishes, adding a rich, creamy flavor to our coastal cuisine.

The Kokam Sting, made with kokam and mint leaves, showcases the same ingredients found in their dishes. This innovative approach highlights the versatility of these ingredients, enhancing both their drinks and dishes with a unified, refreshing taste. At Tat Coastal Cuisine, this seamless blend of flavors across their menu creates a unique and memorable dining experience.

"We’re excited to showcase the versatile Cinnamon Stick in a fresh, new way. This spice shines in our flavorful Roganjosh, adding deep warmth and richness, and also makes our Hot Toddy cocktail special with its cozy, aromatic touch. By using cinnamon in both our savory dishes and sweet drinks, we’re offering a unique dining experience that blends traditional flavors with a modern twist. We’re thrilled to bring this innovative idea to our guests, turning a common spice into a standout ingredient in both our meals and beverages, " explained Chaitanya Bali, Owner, Nouba who said that we’re all about creating exciting, memorable flavors with a creative approach to everyday ingredients.