Haldi doodh is now turmeric latte !

Sweet potato is the new avocado. It is nutrient-dense, good for the gut and much lighter on the pocket when compared to the latter. And so the indigenous shakkarkandi which we have grown up eating during winters as a spicy, salty, lemony street-side snack, will be replacing yam as part of a traditional thanksgiving dinner at Colabas fine-dining restaurant, The Table.

The humble tuber is also available in the form of toast, fritters, au gratin, mash and fries on the menus of some of the most innovative restaurants in the country.

In the past couple of years, traditional grains and produce like fox nuts or makhana, sunflower seeds, amaranth, moringa or drumsticks, millets and coconut oil have been resurrected in new avatars. The renewed interest largely follows the trends in the West which is looking at the East for identifying new health foods.

Increasingly, menus at restaurants like Bombay Canteen, Sequel, Kitchen Garden by Suzette, The Table and Masque are being built around heritage grains and fresh vegetables and produce from India and around the world.