Last Update:19 November 2024 12:36 IST

Glocal food trends celebrate the best of both worlds. Local ingredients, techniques and cultural nuances show how this group adapts global dishes and adds exotic elements to traditional recipes.

A beautiful blend of the familiar comforts of local cuisine and exciting touches from abroad; a culinary reflection of diverse palates coming together in every inch of creativity.

Food in an interconnected world; It has become a melting pot of flavors, cultures and traditions. But in the midst of this global culinary exchange, a new trend is making waves: global dining. A beautiful blend of the familiar comforts of local cuisine and exciting touches from abroad; a culinary reflection of diverse palates coming together in every inch of creativity.

Glocal food trends celebrate the best of both worlds. Local ingredients, techniques and cultural nuances show how this group adapts global dishes and adds exotic elements to traditional recipes. These aren’t your average Instagrammable dishes; a window into the changing landscape of our palates, driven by immigration, technology, and an openness to creating more tastes for being different or hybrid: think ramen burgers, turmeric lattes, or tikka masala pizza! This trend isn’t just about taste; it is also about sustainability and identity. Using locally sourced ingredients in globally inspired recipes, glocal food reduces environmental footprints while supporting local economies. It also honors both local and global heritage by creating an inclusive dining experience.

As the world becomes more interconnected, our plates tell a story of unity and innovation. Two chefs from APCA bring their expertise to the table and share recipes inspired by the latest global food trends. Discover how global food is reshaping eating habits and redefining what it means to taste delicious.

Coriander Praline Chocolate

“Cilantro Praline Chocolate is a unique take on tradition, blending the nutty crunch of praline with the earthy freshness of coriander. Perfect for the festive season, this recipe is a delightful combination of flavors and adds warmth and sophistication to your festive celebrations,” says Chef Sehaj Ghuman, Head Chef, APCA, Gurgaon.

Coriander Praline Chocolate recipe

Contents

• Shelled almonds: 140g
• Unshelled almonds: 60g
• Sugar: 212g
• Water: 65g
• Coriander seeds: 2g
• Cocoa butter: 30g
• Milk chocolate: 30g

Method

1. Cook sugar and water to 120°C.
2. Add the almonds, crystallize the sugar and cook until caramelized.
3. Add the vanilla bean and coriander seeds, pour out and cool completely.
4. Blend the praline in a food processor (keep the temperature below 38°C).
5. Mix almond praline with melted cocoa butter and milk chocolate.
6. Temper below 25°C, pour into a frame and let sit for 4 hours.
   

   Mango Sticky Rice Pudding

“Mango Sticky Rice Pudding is a celebration of simplicity and flavor and the perfect blend of creamy coconut-infused sticky rice, sweet ripe mangoes and a hint of salty indulgence. Rooted in Thai tradition, this classic dessert brings a tropical twist to the holiday season. Whether served at festive gatherings or enjoyed as a warm treat, its vibrant colors and harmonious flavors promise pleasure. From our chef’s kitchen to your own, enjoy the magic of this timeless recipe!” shares Chef Khushi Kaushal, Assistant Pastry Chef, APCA, Gurgaon.

Mango Sticky Rice Pudding recipe

Contents

• Coconut milk: 150g
• Sticky rice: 240g
• Salt: 2g
• Sugar: 40g
• Water: 100g
• Chopped mango: As needed

Method

1. Wash and soak the rice for 30 minutes, then rinse.
2. Boil coconut milk and water in a pot.
3. Add the sticky rice, cover with foil and bake at 160°C for 20 minutes.
4. While hot, mix sugar and salt, press into a mold and freeze for 30-60 minutes.
5. Before serving, remove from the mold, cool and garnish with chopped mangoes.

It is these global food trends that strike a balance between tradition and innovation, giving us the opportunity to enjoy the diversity of this world while also savoring flavors at home. It’s a celebration of the diversity on our plates that strengthens sustainability and encourages cultural exchange. With the globalization of flavors, the future of food will be glocal food.