Foraged Food: The new food trend that was practiced thousands of years ago | The Times of India
Curated from: timesofindia.indiatimes.com
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1) What is foraged food and why it is gaining popularity
Food foraging may be described as the collection of food by hunting, fishing, or the gathering of plant matter. In the modern context, it is basically procuring food by natural means.
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2) Became popular a decade ago
Foraging food nearly began a decade ago –as a reaction to proliferating globalisation and homogenisation of food.
- Traders are constrained to employ professional foragers to cope with the demand.
- South Africa and Australia are home to many renowned restaurants with food inspired by the tradition of foraging.
- Australian Bush foods and ingredients from Outback form. Most chefs content themselves with adding a foraged twist to traditional recipes.
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3) Internationally popular
- In Denmark, Faviken’s chefs use only food foraged from 20,000 acre grounds that the restaurant has access to. Much of the fare comprises dishes smoked dried pickled fermented, salted or burned.
- Alex Atala in Sao Paulo is one of the leading exponents of going back to indigenous roots. His food celebrates his ancestral Amazonian culture.
- Miyamasou, a Japanese restaurant with Two Michelin stars is famed for its Kaisiki (evening meal) offering an exceptionally eclectic selection covering a wide range of foraged ingredients from fresh flowers to wild bear.
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4) Practiced in India since ages
- Moringa (drumsticks) are widely used in Jharkhand, Chattisgarh, Madhya Pradesh, Orissa, Tamil Nadu and Kerala.
- In Andhra Pradesh, gongura (Roselle) leaves are the wild-growing greens that add a distinct sour tang to most savoury dishes.
- In Nepal, Uttarakhand, Himachal Pradesh and in the northeastern states linguda/lingdi (fiddlehead ferns) are relished as a stir-fried vegetable or in pickled form.
- Wild honey continues to be gathered from hives precariously perched on the ramparts of the thousand-year-old fort at Kalinjar in UP.
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