Foodies alert, the following dishes are set to become the “new sushi”; Mongolian Hot Pot, Dosas, Just Desserts, Pupusas, Small Plates, Korean Bibimbap, Mangosteens, Offal, Singapore Street Food, and Little Fish.
Twenty years ago, a business lunch of raw fish and rice was unthinkable. Now you can stock up on maki at the 7-Eleven. Similarly, calamari went from scary, tentacled oddity to ubiquitous bar food, and balsamic vinegar - once considered an odiferous foreign sap - is a standard flavor in designer chocolates.
While all look equally delicious, with the possible exception of offal, the dosas tops my “culinary to try next” list.
Connoisseurs no longer go out for Indian; they eat Madrasi, Malabari, or Gujurati. A byproduct of this regionalization has been the discovery of Southern India’s dosas: large, thin, crêpe-like disks that are folded over and filled with curried vegetables. The only risk with something this thrilling is its potential for bastardization. Texas ham-and-cheese dosas, anyone?
Under the “little fish” category, it seems anchovies are set to move up a link or two on the food chain, as they have now become classified as desirable. That suits me, I’ve never understood the vitriol these inoffensive, and very tasty, fish have invoked in many diners.
