New Delhi: There is a strange connection between the past and present. The rituals and traditions, which are often forgotten and erased from our lives, find a way of knocking the doors of the present. Every now and then older customs resurface and becomes part of a newer lifestyle. Food, especially, has a way of coming back. Be it kimchi, falafel or old stinky cheese- all of them are trending again and people, without even realising their history, are ravishing them as culinary bites of heaven. Here is a list of major dishes and cuisines that have made a modern resurgence, masking old traditions. 


The Urban Resurgence Of Offal


Offal, known as variety meats, refers to nonmuscular portions of beef, veal, mutton, lamb, and pork carcasses and have been a part of human existence since the time people learnt to cook. These dishes have been conserved in many cultures, like the Parsi cuisine. Once a staple of Parsi home kitchens, Offal and other animal organ dishes are now showing up on urban restaurant menus. They have made a come-back as some kind of exquisite delicacy that is high in protein and flavour.


The Parsi community and other people who miss their old cuisine can now find Michelin-starred chefs like Bhicoo Manekshaw, Deenbai Pestonji Dubash, Goolbai Sanga, Jeroo Mehta, and Katy Dalal safeguarding this traditional dish.


Levantine’s Mezze: Tradition And Innovation 


Mezze is a practice of serving a variety of small dishes, often as appetizers, is central to the Levantine dining tradition. The act of sharing mezze represents a welcoming and friendly gesture, inviting others to join in a relaxed and enjoyable meal together. It embodies the idea of camaraderie and a shared dining experience. Being the part of many other cultures through the century, Mezze is making a elegant comeback in all kinds of luxury dining. The platters have become so popular that multiple cuisines have adopted items from it like hummus and pita to be a part of their cooking routine.


Peruvian Cuisine And Ceviche 


Ceviche – a dish of raw fish marinated in a tangy broth of citric juices, chilli and salt, is a big part of the lesser known cuisines of Peru. This item had been long lost and even considered wrong for a very long time owing to the inclusion of raw sea foods. But now Ceviche has made it to the streets of London as well. The dish has big Instagram fanbase and it has variations, for instance, with the raw crabs and raw scallop in the Korean and British cuisine respectively. 


Reigniting The Love For French Cuisine 


French cuisine had taken a back seat for years, after the advent of the fast food and street cart cultures became popular. This cuisine for the longest has entailed premium extravagant meals that are meant to be enjoyed in a sit-down-eat. Be it, chicken confit, french onion soup, bouillabaisse or croque monsieur, French cuisine is all fine dining food. And, as fine dining is making a comeback and French food has slightly fused with modern ways, it’s highly likely that since 2017, we’re seeing for French food everywhere. The James Beard Foundation even noted that “Everything is French again” in their food trend forecasts for 2017. You can see croissants, soups and all sorts of French goodies being a trend all over the world.


Courting Korean Food 


Kimchi, Ramen dishes, Mochi, Rice cakes, Onigiri, and all other famous Korean dishes have become household items, just like K-Dramas, BTS, and K-Pop have made their way in the lives of teens and young adults. The Korean flavors that have become a range today actually have very ancient roots and were once served only to royalty. Koreans recognize that food serves a purpose beyond nourishment, encompassing mental and emotional well-being. Nutritious Korean cuisine is viewed as both a remedy for illnesses and a preventive measure, contributing to its current trend as a source of both mental satisfaction and physical well-being.


Insect Eating From Japanese culture


Throughout its history, Japan has valued insects as a food source. Regions with limited access to meat and fish traditionally consumed insects like grasshoppers, silkworms, and wasps. This culinary tradition gained prominence due to food scarcity in the aftermath of World War II, as explained by Michiko Miura, the manager of Take-Noko.


In the past few years, the trend of entomophagy, or insect consumption, has been on the rise globally. Japan, for instance, is increasingly adopting this practice as a sustainable and protein-rich dietary choice. As people warm up to the idea of insects in their meals, creative chefs and businesses are crafting unique and appealing gastronomic adventures. Concurrently, advancements in technology and research are making insect farming more feasible, presenting a promising answer to Japan’s impending food security issues.


Lithuanian Cuisine 


Lithuanian cuisine reflects its cold and humid climate, emphasizing locally sourced ingredients such as barley, potatoes, rye, beets, greens, berries, and mushrooms, with a special emphasis on dairy products. The preservation of food during the winter months involved a variety of pickling techniques. Soups hold a special place in the hearts of Lithuanians and are closely tied to their sense of well-being. Due to sharing similar agricultural practices and climate with Northern European countries, Lithuanian cuisine shares resemblances with its Baltic neighbors and other northern nations.


In the present day, Lithuania has embraced modern culinary trends, including fusion cuisine, new Nordic influences, craft beer, and artisanal foods.