The Next Big Things - low carb side dishes at restaurants

Cupcakes again? Groan. I hope not.
This is the time of the year: Everyone's forecast trend.
Food has always been a tricky topic.
After all, what you eat is so personal, so rooted in your community, it's hard to predict what everyone is eating by July.
Nevertheless, there are some indicators.
After all, food, like fashion, has a clear pop culture.
Let's go back to those cupcakes.
It has been predicted as the next big event since 2005. 1)
So will it be cupcakes this year? Macaroons? Éclairs?
To be honest, there are all three.
This year's theme is unusual flavors: herbs, spices and unusual combinations.
At the same time, welcome back to donuts.
They will be particularly decadent this year.
Donuts for bacon.
Where will you find all this?
This is the age of dessert bar.
Don't look over the menu and over the last three items.
Now you can choose from the entire menu. 2)What’s new? Popcorn.
The most exotic, amazing, luxurious flavors.
Stylish bar meals.
Service at the party.
It was even made into ice cream. (
Imagine a popcorn ice cream with frard Selle caramel sauce. )Fancy?
Wait until you see the taste now.
From blue cheese, walnut popcorn to strawberry cheesecake.
Exquisite packaging, is also a good gift.
For example, 479-degree popcorn from San Francisco serves snacks for unusual tastes: Vietnamese cinnamon sugar, Madras curry for coconuts and cashews, Chipotle caramel for almonds. 3)
This is an era of intelligent Casual Catering.
People choose to make a fuss
There are free cafes in the glittering restaurants, clumsy booking policies and arrogant shopping malls.
However, expectations are high.
Don't cut any more fish fingers, chips and apple pie.
As a result, this year's menu will offer stylish global cuisine that is cleverly crafted but presented at will.
The price is expected to be higher and the ingredients will be better.
Local influenceSmaller plates.
The restaurant finally found the right portion.
A series of small plates means less waste and more variety.
Keep an open mind.
Chat with the chef.
He finally walked out of the kitchen and was willing to tailor his food. 4)
In the end, none of the diners were left behind.
Nowadays, the kitchen is more tolerant of food allergies and special diets than ever before.
Whether you're a vegan, gluten
Do not tolerate or eat low carb, you may find something interesting on the menu.
The chefs began to take the dietary requirements seriously.
They are more accommodating and well informed.
Most kitchens have a special set of recipes even if they are not on the menu.
Customers no longer apologize for their allergies.
So, feel free to tell your waiter about your allergies or special diet.
That is to say, remember that the kitchen needs to do a lot of extra work.
If you eat glutenor lactose-
Free diet, but not really allergic, tell the waiter.
Food for solo people needs to be handled with care to avoid crossingcontamination.
If you just don't have gluten to get a flat stomach, it's a completely different game. 5)
Watch this year's mainstream specialty coffee.
We could hardly hear the end of the cappuccino day.
As the tastes of customers become more complex, people are now paying attention to bean origin.
Even small coffee shops now offer Kenyan coffee from a single place of origin, Egyptian coffee and Coorg coffee.
The barista is trained.
The coffee machine is top notch.
The days of choking cold coffee with ice cream, syrup and chewing gum are over.
Better yet: Now in this country, you can get a very skilled cappuccino almost anywhere. 6)
Expensive kitchen accessories: they are a new must-havehave, must-
Label the designer.
Go to a dinner party today and you will find half the guests in the kitchen admiring the owner's pots, pans and knives.
Pay attention to the French Le Creuset cast iron cooker, which is different because of its bright colors.
It takes about Rs.
Five people 25,000piece set.
You think this is steep?
Then you have yet to venture into the world of kitchen knives.
You can buy an iconic Japanese knife for about rupees. 35,000.
The label to be noted is Saji and is considered "kitchen pass heir ".
Then the well of Heston Blumenthal.
Like senkou East Erlang
Also very sharp IO Shen. High-
The tech kitchen allows you to make the restaurant's quality meals in the shortest possible time, the least fuss of the day. Multi-
The Tasker machine is a central component.
Vitamix makes cappuccino, ice cream and spinach smoothies easily.
Kitchen assist food processor, weapon of choice for Lawson, Nigeria.
Best Hybrid Technology
Known for its quirky "it will play on YouTube" video, it proves how tenacious the blade is. (
According to its viral marketing campaign, the machine crushed credit cards, golf balls and even the iPhone. )7)
Street food is fashionable.
This trend is your personal responsibility.
After posting food pictures on Facebook for years, restaurants have become popular.
Realizing that customers love the speed, funky and explosive taste of street cooking, professional kitchens begin to offer it in cleverly designed spaces reminiscent of crowded markets and crowded streets.
Globally, this style of food is inspired by Asian flavors.
There are Korean sauces, Japanese noodle restaurants and Indian restaurants.
Meanwhile, India is embracing American cuisine such as chicken wings, pancakes and tortillas. 8)
Food tourism this year is bigger than ever.
Watch the spring of a gourmet tour and let visitors experience the uniqueness of each city.
Most people focus on street food and home cooking.
The underground restaurant is going to spread out, adding to the high levels of Facebook ads, Twitter and tempting images taken
Mobile camera. Pop-
The restaurant will slowly create a sensation.
Tourism operators will eventually begin to pay more attention to food.
Realize this is the highlight of these days of travel.
Cooking courses offered to local tourists will become more and more popular. 9)
A sigh of relief.
Your checked baggage will become lighter.
No longer have to go home with Dutch cheese, salami and Greek olive oil.
Indian supermarket shelves have more "exotic" food than ever before.
More importantly, there is a lot of handmade food here.
Bakery is trying a lot of sour dough
Cereal and airy dessert bread.
Our wine is better than ever.
Foreigners have started a new wave of Indian cheese.
Think about mango mountain, with natural Indian cheese and French knowledge --
How to provide everything from Borsalino to Cumin Gouda.
Or on the wild acres of kononoyo, make Guda, Ricota, and haromi with milk from mixed jersey and Holstein cows. 10)
Farewell to greasy food
Although it has been going on for a while, we really have to move on.
Kiss your bacon roll and see you again with butter and cream gallons.
When people have more body awareness and more information, they ask what is in their food.
High fiber, low fiber
Carbohydrates and nutrientsdense meals.
Power Foods, soy shakes and vegetable shakes are entering the restaurant menu.
Vegetables are treated better as main courses, not just boiled side dishes.
The chefs are trying to make healthy food luxurious.