With more people traveling to far and exotic places, world cuisine has become more popular and is influencing flavor profiles and menu offerings across the country.
The influence of globalization and multi-culturalism and the spirit of adventure that is predicted to hit the food scene in 2018.
Indian offerings will move beyond the standard curry towards fast-casual street food, with options like tandoori chicken poutine, spicy lamb burritos, and chicken masala pizza.
Curries that aren’t as spicy but sourer and savory make trendy Indian cuisine more approachable.
On the other end of the spectrum, South Indian fare, which is the spiciest in the region and relies heavily on rice and lentils is also gaining traction.
Plates Of Dosa
Examples include plates of dosa, vadas (fried snacks) and idlis (savory breakfast cakes).
Often overshadowed by other Asian cuisines, Google searches for Filipino food have doubled since 2012.
As American palates have become more sophisticated and attuned to the complex flavors and bitter/sour notes of Filipino cuisine, we can expect to see more dishes like lumpia, sisig, longganisa, and kare-kare.
Chefs and tastemakers are taking to this cuisine that infuses Asian and Latin flavors, to create awareness and appreciation of Filipino culinary arts.
Hispanic-style cheese on the menu has been growing in the last four years. Since 2013, cotija — firm, crumbly and salty — has increased in retail volume sales by 6.4%.
Queso quesadilla is the melty cheese that can make quesadillas extra creamy and delicious; sales have increased by 11.8% since 2013.
And other Hispanic-style cheeses like queso blanco and queso fresco are also becoming more popular.