It?s that time of the year when I start trawling around for what is tipped to be the hottest food and beverage trends in the new year. In the highly competitive world of cuisine, something that has been done once is over. There are many ideas doing the rounds and, interestingly, all of these will not just be about cuisine but also about how they are served, where they are served and also how they are accessed by the diner. Baum and Whiteman, the premier food and restaurant consultants, have released their annual hot list of food and beverage trends for 2014 and, though western-centric, I am going to share a few that may resonate in the Indian context.

The first is that of customised food offerings in high-end stores. While invites to store openings and collection previews come with the customary glass of bubbly and assorted canap?s, a growing trend will be the creation of a dining experience in an exclusive retail space?presumably the next step in dining while shopping. For the most part, the democratic food courts of malls are pass? and don?t guarantee time or money spent at a store. Exclusive shops will now sync cuisine to their offerings and create a gastronomic experience for the shopper that keeps them in the store and, hopefully, spending money. Has anyone thought about food smell getting into the clothes? Clearly not!

The other trend they mention are pop-ups. While pop-ups have made an appearance in the past few years on the Indian scene, they have not really been quite the rage like they are in the West. Sure, there are e-mailers that do the rounds but there hasn?t been much traction. According to Baum and Whiteman (in the American context), pop-ups will continue to be popular, but what will also be on the rise are single-item restaurants.

A restaurant with only one dish on the menu? It happens, and what is even more interesting is that it works. In India, we are used to the idea of signature dishes and the locally-favoured food vendor from whom we like to pick up that ?hit-the-spot? bhel puri or vada pao, but the thought of a restaurant dedicated to just one food item seems a bit indulgent, especially in these times of pricey real estate. Besides, having worked in the restaurant business, I can tell you that the selection of a signature dish is not always a magnanimous gesture and is often influenced by other considerations. For example, that excellent Australian rack of lamb that came for a gourmet food festival but never moved and is now resting in the deep waiting to be consumed or junked. Suddenly that rack of lamb becomes the signature dish! So although an interesting trend, I believe that the single-item restaurant still has some distance to travel before

it gets here. Till then we will have to be content with ?signature? dishes.

Not on Baum and Whiteman?s list but something I have noticed in the past year has been an increase in bespoke catering for private dining experiences at home for as few as four people and up to 20. Cordon bleu-trained home chefs with the right taste buds and social connections have launched small start-ups that work on word-of-mouth publicity and make their way on to the ?right? plates. If you?re socially astute and bold enough to cock a snook at the good ol? five-star or chic restaurant catering options, this is a good choice. After all, you?re doing the right ?friend? a favour and making a social statement as well.

Another more pleasant trend has been the creation of like-minded supper clubs, where a group of gourmands with compatible taste buds get together for dining experiences that extend their culinary horizons.

These groups are very active on social media and popular with restaurants who welcome the idea of receiving confirmed reservations.

Also not to be left behind are five-star hotels that come with the space and culinary repertoire to match the expectations of the discerning and adventurous diner. Take the Oberoi Gurgaon for example, which has started a private dining experience called Table Number 361 at their popular restaurant 361. This meal experience is aimed at people who are looking for innovation and a gourmet experience that is entirely dependent on the chef?s ?inspiration of the day?.

However, trends aside, what is becoming increasingly clear is that with the smorgasbord of culinary options that most urban diners have at their disposal, people are veering towards meal experiences that are unique and worth talking about and while trends may come and go, what is undeniable is the adventurous spirit of the diner.

Advaita Kala is a writer, most recently of the film Kahaani. She is also a former hotelier having worked in restaurants in India and abroad