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Mindful Culinary New Year Resolutions! Let us have a look at the thoughts the chefs and food industry professionals share as their New Year Resolutions. Sharmila Chand – senior food, travel, health & wellness writer shares their thoughts.

Undoubtedly, Healthy, Organic and Wholesome Foods will be the buzzwords in 2021. Chefs are determined to stand by what they talk about and not just use buzzwords. More than ever, they are consciously making efforts towards using local, sustainable produce and adopt practices that promote inclusion and progression.

Let us have a look at the thoughts the chefs and food industry professionals share as their New Year Resolutions.

Chef Harangad Singh,Chef & Founder – Parat

“I will work towards exploring tribal recipes of India and evolve the forgotten ingredients, recipes and preparation techniques. I will endeavour to make my brand ‘Parat’ represent India one day on the global culinary map. Parat is my diners’ ticket to a revolutionary Indian food experience without boundaries. I will incorporate well-researched dishes in our new menu of 2021”

Megha Jhunjhunwala, Chef and Founder of Hearth & i

“I aim to establish a self sustainable dining company. My focus will be to use local ingredients in bringing world cuisines to my diners. Going organic and natural with food ingredients is the need of the hour.

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Chef Vineet Manocha, Vice President Culinary, Lite Bite Foods

“To promote ‘Mindful Holistic Eating’ – it is very important to understand what are we eating and why. We will plan to offer wholesome nutritious food which is well balanced as per the principles of Ayurveda. Food also affects your mental health and in this age of pandemic anxiety, it’s very important that we eat calming, nutritional food. There will be a lot of experimentation on Heirloom varieties like ragi, barley, millets, teff and spelt.”

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Ajay Markan, Corporate Chef, Cygnett Hotels & Resorts

“Going local is more than just about promoting health. It is about sustainability, improving local livelihoods and helping bring up the overall standard of living. My New Year Resolution is to be a part of this change. I want to enable the local farmers and include foods in my menu from seasonal produce and forgotten ingredients and grains, thus bringing a sense of joy, comfort and familiarity to all who come to enjoy my dishes.”

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Chef Sagar Bajaj , Culinary Head, First Fiddle Restaurants

“To stay In-Tune with Immune” is my New Year Resolution as a chef. I also pledge to enhance my recipes with both health and taste along with creating something celebratory with a pinch of Modern Nostalgia to the delight of my clients.

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Avantika Sinha Bahl, Founder and F&B Head, Kampai

“Next few months will be all about survival. Fight through and continue innovating. My new year resolution as a restaurateur is to maintain highest levels of food quality and authenticity across all my ventures”

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Altamsh Patel, Executive Chef | F&B Production, Oakwood Premier Prestige Bangalore

“I will promote local cuisines and local ingredients, wherever possible I will try and use local ingredients. Also will give importance to sustainability which will help in saving environment. Gratitude to Mother Earth in all my endeavours.

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Janti Dugal, Food Director, Azure Hospitality

“The concept of ‘Vocal for Local’ will be in the forefront for us when we plan the menu. During the lockdown, we discovered a lot of homegrown brands and interesting new products that are available in India that have given us a lot of options in terms of buying local and showcasing Indian ingredients in the best manner. As the industry is also in recovery mode, this is a more budget-friendly as well as a cleaner, safer approach, so reliance on imported goods is going down and keeping this in the focus, we will be planning our 2021 menu.

Having said that, I am an ardent believer of the thought that one keeps evolving and learning throughout the year with the experiences that come along with it. One does not require New Year Resolutions to abide by them.