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Some, such as Bombay Pantry, has their own own vegan menu, proving there is more to Indian food than chicken tikka masala.Restaurant consultant of Host & Company Tim Magee also predicts “We will see more seafood restaurants, more vegetarian and vegan restaurants”.This includes probiotics like kimchi, miso and kefir and prebiotics such as onions, garlic and other alliums. Waste less, bring your own cup “Sustainability is becoming more relevant in restaurants,” points out Irish Times food writer Marie-Claire Digby.The increasing consumer interest in food provenance coincides with prosecutions following revelations about “fake farms” used in supermarket labelling.
But the figures also show more people are trying a vegan diet, often temporarily or part-time. The year of the vegan “We’re all going vegan on January 1st,” jokes Irish Times restaurant critic Catherine Cleary, picking up on the widely forecasted trend for an increasing interest in veganism and vegetarian diets.Some of those predicting the surge of veganism are a case of “well, they would say that, wouldn’t they?And it’s not just savoury: JP Mc Mahon, chef at Aniar and Irish Times columnist, predicts vegetable-based desserts may move from fine dining into the wider market.“Carrot cake has been around for years, but a lot of restaurants are now using cauliflower, for example, in desserts.