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2020 will see more local, sustainable food trends, say top chefs

Sustainability is expected to rule this year, with its meaning growing deeper to include hyperlocal cooking techniques, community dining, cost-saving measures, and a connection with farmers

January 02, 2020 05:34 pm | Updated 05:45 pm IST

Ranjani Rajendra ,Prabalika M. Borah,Meghna Majumdar
Khammam, Telangana, 30/12/2019: Hot commodity: A farmer drying chillies at agriculture market in Khammam on Monday. Red chilli is in hot demand at chilli yard here with the price of the premium ‘Teja’ variety shooting up to Rs.20000 per quintal. Photo: G.N.Rao/ The Hindu

Khammam, Telangana, 30/12/2019: Hot commodity: A farmer drying chillies at agriculture market in Khammam on Monday. Red chilli is in hot demand at chilli yard here with the price of the premium ‘Teja’ variety shooting up to Rs.20000 per quintal. Photo: G.N.Rao/ The Hindu

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The Hindu MetroPlus / Chennai / food and dining (general) / society / agriculture

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