Culinology - June 2018 - 7

E M E RGI NG trends

The simplicity of Brazilian tapioca

Mashing Indian into the mainstream

Brazilian tapioca primarily is consumed
as a snack in the country. The snacks often
feature the simple recipe of flour, water and
savory or sweet fillings.
"The interesting thing is you blend in just
enough water in the flour for it to granulate,"
Mr. Ludwig said. "Then you put it in a wire
strainer, and when the tapioca granules
hit a hot pan, they turn into a hot cake. We
found this at three small restaurants in New
York, and I really think this is one of those
best kept secrets."
At Galeria in New York, the menu features
Brazilian tapioca with chicken and vegetable
fillings. At Market Ipanema in New York, the
menu features a section of tapioca crepes.
The items feature such ingredients as avocado and cashew cream, Gruyere cheese, and
chicken and Parmesan cheese.
"Rather than using water, they (Market
Ipanema) use some sort of vegetable or fruit
juice that creates great flavor and some eyepopping color," Mr. Ludwig said.
He added that the items tap into several
current trends, including consumer demand
for gluten-free options, items low in fat and
low in calories.
"The other thing is this is a real winner inhouse, because it's a single inventory add,"
he said. "All you have to bring in is tapioca
flour. Everything else to execute is in stock."

Noting that Indian cuisine is a niche in the
United States, Mr. Ludwig predicted it will
gain steam as chefs merge Indian-centric
ingredients and flavors with such applications as toast, chicken wings and fries.  At
the Pondicheri Café in New York, the menu
features a salmon avocado toast flavored with
coconut, kari leaves and mango chutney and
a masala eggs roti wrap with cilantro chutney.
Chefs also are using paratha bread as a
carrier. Mr. Ludwig described paratha as
"naan meets puff pastry."
"This beautiful flatbread can be used for a
variety of applications," he said.
At the Kottu House in New York, diners
can sample the restaurant's classic chicken
cooked in a black curry; crispy prawn cooked
in a coconut curry; and the "sneaky pineapple" cooked in coconut curry with Sri
Lankan spices. The Bombay Frankie Co., Los
Angeles, offers an Indian burrito that features
a choice of vegetable, paneer, chicken, fish or
chana masala wrapped in a thin naan with a
chickpea spread.
Mr. Ludwig called the mashup of Indian
ingredients and flavors in familiar carriers a
"no brainer."
"There's no reason operators can't create
concepts that create differentiation and driveword of mouth," he said.

JUNE 2018 | Culinolog y |

7



Table of Contents for the Digital Edition of Culinology - June 2018

Culinology - June 2018
TABLE of contents
PRESIDENT’S letter - on the move
EMERGING trends - Rising restaurant trends
EMERGING trends - Beyond beef jerky
Flavor Trends - Balancing authenticity & innovation
INGREDIENT trends - Fermentation driving culinary experimentation
INGREDIENT trends - Branching out with olives
MEMBER profile - The real deal
INDUSTRY news - Innovation at every corner at RCA Conference
INDUSTRY news - Recognizing industry leaders
INDUSTRY news - RCA announces new officers
INDUSTRY news - Culinology Education Foundation scholarship recipients
INDUSTRY news - upcoming events
PETITS fours - ReGrained turning trash into treasure
PETITS fours - Companies placing bets on personalized nutrition
PETITS fours - New cheese snacks feature the crunch carb-avoiders crave
PETITS fours - Chobani stretching the yogurt category
NEWS bites
Ad Index
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - 2
Culinology - June 2018 - TABLE of contents
Culinology - June 2018 - PRESIDENT’S letter - on the move
Culinology - June 2018 - 5
Culinology - June 2018 - EMERGING trends - Rising restaurant trends
Culinology - June 2018 - 7
Culinology - June 2018 - EMERGING trends - Beyond beef jerky
Culinology - June 2018 - 9
Culinology - June 2018 - 10
Culinology - June 2018 - Flavor Trends - Balancing authenticity & innovation
Culinology - June 2018 - 12
Culinology - June 2018 - 13
Culinology - June 2018 - 14
Culinology - June 2018 - 15
Culinology - June 2018 - 16
Culinology - June 2018 - 17
Culinology - June 2018 - INGREDIENT trends - Fermentation driving culinary experimentation
Culinology - June 2018 - 19
Culinology - June 2018 - 20
Culinology - June 2018 - 21
Culinology - June 2018 - 22
Culinology - June 2018 - 23
Culinology - June 2018 - 24
Culinology - June 2018 - 25
Culinology - June 2018 - INGREDIENT trends - Branching out with olives
Culinology - June 2018 - 27
Culinology - June 2018 - MEMBER profile - The real deal
Culinology - June 2018 - 29
Culinology - June 2018 - 30
Culinology - June 2018 - 31
Culinology - June 2018 - 32
Culinology - June 2018 - 33
Culinology - June 2018 - INDUSTRY news - Innovation at every corner at RCA Conference
Culinology - June 2018 - 35
Culinology - June 2018 - 36
Culinology - June 2018 - 37
Culinology - June 2018 - INDUSTRY news - Recognizing industry leaders
Culinology - June 2018 - 39
Culinology - June 2018 - INDUSTRY news - RCA announces new officers
Culinology - June 2018 - INDUSTRY news - Culinology Education Foundation scholarship recipients
Culinology - June 2018 - INDUSTRY news - upcoming events
Culinology - June 2018 - 43
Culinology - June 2018 - PETITS fours - ReGrained turning trash into treasure
Culinology - June 2018 - PETITS fours - Companies placing bets on personalized nutrition
Culinology - June 2018 - PETITS fours - Chobani stretching the yogurt category
Culinology - June 2018 - 47
Culinology - June 2018 - NEWS bites
Culinology - June 2018 - 49
Culinology - June 2018 - Ad Index
Culinology - June 2018 - 51
Culinology - June 2018 - 52
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