There is no beauty in the finest cuisine if it makes satisfaction gloom and taste not memorable. For platters to be presented in the most exotic manner, trends are seeping deep in the world of eatables too. Trends on the table have run towards food labelled according to its source and method of cultivation nowadays. Its really exciting to pass on the bowls of delicacies in organic food, locally sourced food, farm to table, table to fork, organic, and so on as food lovers become more and more conscious of the nutritional values in major. At large, the perceived impact of transporting food over long distances, both on environment and on the quality of the food itself are the essentials featured for hyper-local foods in the cooked menu list.
Understanding the essentials and the crux of this entire food game, food produced with an equal importance to responsibility towards environment as well as economic growth and viability has been the genesis of demand for locally sourced and hyper-local food. Internationally, the restaurants and food hubs are using kitchen gardens, backyards, window sills, rooftop and terrace gardens for growing herbs and plants which are adding as taste buds to the recipes. The constraints in all these types of restaurants invested in hyper-local finger-licking dishes are space, efforts and time for gardening. Surprisingly, small firms are even coming up in urban areas to cater to this requirement as all the ingredients required in the kitchen cannot be grown under less space and low maintenance.
The emergence of a vertical integration because of the hyper-local sourcing of food, right from raw materials and production to the condition in which the food is transported to the end user has even contributed to sustainable agricultural economy to a much extent. From home-grown produce, seafood, meat to poultry, vegetables, fruits and herbs, even items such as cheese, fish, wine, honey, olive oil, grains, bread, etc. are spreading the delicious touch among the mass of foodies. Sampling the garnishing ideas and multiplying the taste of eatables a thousand times more captivating; beehives are set up on rooftop gardens for producing honey for use in the restaurants in soups, salads, pastries, ice creams, shakes, desserts and even cocktails. Jams made by members of local communities are straightway used in desserts for arousing the fantasies. Apart from these, pork chops, steaks, country fried quail, glazed chicken breasts, all from the long list of livestock are also adjoining the restaurants from farm lands. So, don’t let your culinary expectations down as more and more interesting options with more variety and mix of flavors are on the way to please your appetite.