Micro Greens is a trend in the hospitality industry, chefs are using micro greens on their plates along with edible flowers so that the whole dish looks attractive.
There’s a new wave of health foods and healthy greens in town. And, micro greens are the new health food in the sector which is making lots of big news. With restaurants like AnnaMaya at Andaz Delhi and Candy & Green in Mumbai’s Breach Candy serving people with lots of healthy, green, fresh and sustainable menu items it is surely going to be a major major trend for the fast growing Indian restaurant landscape.
According to researches, these small leafy greens are infant version of all vegetable plants that are known to be four to forty times healthier than their mature counterparts. These greens are usually harvested within 14 days of the seed germination and are consumed at their infancy, a stage at which they have the highest amount of anti-oxidants and nutritional benefits. “We are doing lots of micro green products which are already very popular in western world though it was all Indian products which people used to be conscious about. Today, these products are a big hit in Europe and we are trying to bring that thing together to people here to enjoy,” shared a spokesperson at AnnaMaya in an earlier interview to Restaurant India.
Introducing Greens in Modern Kitchen
And, as the global food habits are changing every day so is the demand of the people. Globally people are asking for a more attractive, tasty and healthy food. Food production is not only preparation of food, the modern kitchen has changed which is not only serving delectable food but is also looking after the aesthetic appeal of the food therefore both the taste and the presentation play a vital role for the success of a modern Kitchen. Micro Greens is a trend in the hospitality industry, chefs are using micro greens on their plates along with edible flowers so that the whole dish looks attractive. These micro greens are not only savoured for their valued looks but are also full of essential vitamins and minerals and are being used for garnishing soups, salads, plate presentation. The aim of the study is to identify the various Micro greens that contribute to the aesthetic appeal of a chef’s food and to understand the need and importance of using micro greens by chefs of a modern kitchen.
“We focus on seasonality a lot and we change our menu based on the ingredient change. And, that’s how we started growing our own ingredients and micro-greens,” shared Shraddha Bhansali of Candy & Green who at the very young of 25 created a farm to fork gourmet restaurant in India.
Hence, we can say that with more restaurants like these and more informed restaurateurs like Gauri Devidayal who started The Table with the same concept of serving fresh, farm produce menu to its customers’, restaurants in India are definitely going to an informed change when looking for ingredients.