With a variety of cuisines available in Bengaluru, everyone wants to try something new. Among many other trends is the bite-sized food concept, which is bringing out different options for food lovers and making it a rapidly growing business for home bakers and chefs.
Many times, one isn't able to finish the portions served to them and they wish that they had the option of choosing the size of the serving. Kadambari K, a home-baker, says that this is where bite-sized food comes in. "When baking for events, I suggest it to the hosts as it leaves people with ample choices. Since the items are smaller in size they are easier to carry. I have prepared bite-sized food like tarts, buns, burgers and mini-pizzas for varied occasions. These are a huge hit at children's birthday parties and can be carried back home if not consumed at the event and provide more options to indulge in."
She feels that since a lot of these parties happen in the evening, bite-sized food leave enough appetite for dinner. "Often parents complain about how children indulge in junk food at parties and do not have dinner after that. Bite-sized portions are apt for such events," adds Kadambari. She's also worked on coin-sized cupcakes and cake-pops that are mini-sized and a favourite among children and kids alike.
"Bite-sized food also works well for people who don't like to indulge in a lot of sweets," says Kadambari.
Many people are conscious about what they eat and a small portion food formula steps in there. Rajashri Manoj, a home baker, works with items like bite-sized garlic rolls, focaccia and apple pie. She adds, "I've even tried corn tarts that looked like little baskets and quiches in vegetarian and non-vegetarian options. I've also worked with bite-sized pies like apple pies." Rajashri has also tried things like Indo-fusion food with this concept. "Sometimes, people ask for unique orders as they don't want to go for the typical 'samosa chaat'. In fusion food, I've prepared 'bread cup' (which had 'paneer tikka' inside) and even a 'butter chicken pie'," she says.
Bite-sized food options are also gaining popularity because of the varied forms that they can be tried with and their economical pricing. Chef Mani Mohan Pathak, an executive chef, has combined the concept of molecular gastronomy and made creations like 'caesar salad sticks' and 'paapdi pe raan'. "I have tried varied versions of bite-sized foods including chilled starters like 'watermelon with nutty salsa'. The 'caesar salad sticks' gives the experience of a salad while on a toothpick. I also created a bruschetta-like-item in 'makki ki roti' and butter chicken combination."
Mani says that from gastro-bars to restaurants to orders, bite-sized food is a favourite especially in group orders. "This way, everyone gets a taste of everything they like and it turns out economical also. Also, since this concept can be applied on starters and main course to desserts, it has clicked well with people who like a varied dining experience," says the chef.
Bakers say that preparing bite-sized food can be difficult to make too as they need more precision and more time. "When making tarts or quiches especially, they take more time as there is more detailing. But they look neater when served, which is an advantage for the host," details Rina C, who likes making bite-sized foods including dessert shots and mini-cupcakes. "The whole idea of ease for the server and the one indulging in the items is what makes these click. The beauty and 'cuteness' factor of these items make them more visually appealing and there's also a personal touch to the items," she says.
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With a variety of cuisines available in Bengaluru, everyone wants to try something new. Among many other trends is the bite-sized food concept, which is bringing out different options for food lovers and making it a rapidly growing business for home bakers and chefs.
Many times, one isn’t able to finish the portions served to them and they wish that they had the option of choosing the size of the serving. Kadambari K, a home-baker, says that this is where bite-sized food comes in. "When baking for events, I suggest it to the hosts as it leaves people with ample choices. Since the items are smaller in size they are easier to carry. I have prepared bite-sized food like tarts, buns, burgers and mini-pizzas for varied occasions. These are a huge hit at children’s birthday parties and can be carried back home if not consumed at the event and provide more options to indulge in.”
She feels that since a lot of these parties happen in the evening, bite-sized food leave enough appetite for dinner. "Often parents complain about how children indulge in junk food at parties and do not have dinner after that. Bite-sized portions are apt for such events,” adds Kadambari. She’s also worked on coin-sized cupcakes and cake-pops that are mini-sized and a favourite among children and kids alike.
"Bite-sized food also works well for people who don’t like to indulge in a lot of sweets,” says Kadambari.
Many people are conscious about what they eat and a small portion food formula steps in there. Rajashri Manoj, a home baker, works with items like bite-sized garlic rolls, focaccia and apple pie. She adds, "I’ve even tried corn tarts that looked like little baskets and quiches in vegetarian and non-vegetarian options. I’ve also worked with bite-sized pies like apple pies.” Rajashri has also tried things like Indo-fusion food with this concept. "Sometimes, people ask for unique orders as they don’t want to go for the typical 'samosa chaat’. In fusion food, I’ve prepared 'bread cup’ (which had 'paneer tikka’ inside) and even a 'butter chicken pie’,” she says.
Bite-sized food options are also gaining popularity because of the varied forms that they can be tried with and their economical pricing. Chef Mani Mohan Pathak, an executive chef, has combined the concept of molecular gastronomy and made creations like 'caesar salad sticks’ and 'paapdi pe raan’. "I have tried varied versions of bite-sized foods including chilled starters like 'watermelon with nutty salsa’. The 'caesar salad sticks’ gives the experience of a salad while on a toothpick. I also created a bruschetta-like-item in 'makki ki roti’ and butter chicken combination.”
Mani says that from gastro-bars to restaurants to orders, bite-sized food is a favourite especially in group orders. "This way, everyone gets a taste of everything they like and it turns out economical also. Also, since this concept can be applied on starters and main course to desserts, it has clicked well with people who like a varied dining experience,” says the chef.
Bakers say that preparing bite-sized food can be difficult to make too as they need more precision and more time. "When making tarts or quiches especially, they take more time as there is more detailing. But they look neater when served, which is an advantage for the host,” details Rina C, who likes making bite-sized foods including dessert shots and mini-cupcakes. "The whole idea of ease for the server and the one indulging in the items is what makes these click. The beauty and 'cuteness’ factor of these items make them more visually appealing and there’s also a personal touch to the items,” she says.
Many times, one isn't able to finish the portions served to them and they wish that they had the option of choosing the size of the serving. Kadambari K, a home-baker, says that this is where bite-sized food comes in. "When baking for events, I suggest it to the hosts as it leaves people with ample choices. Since the items are smaller in size they are easier to carry. I have prepared bite-sized food like tarts, buns, burgers and mini-pizzas for varied occasions. These are a huge hit at children's birthday parties and can be carried back home if not consumed at the event and provide more options to indulge in."
She feels that since a lot of these parties happen in the evening, bite-sized food leave enough appetite for dinner. "Often parents complain about how children indulge in junk food at parties and do not have dinner after that. Bite-sized portions are apt for such events," adds Kadambari. She's also worked on coin-sized cupcakes and cake-pops that are mini-sized and a favourite among children and kids alike.
"Bite-sized food also works well for people who don't like to indulge in a lot of sweets," says Kadambari.
Many people are conscious about what they eat and a small portion food formula steps in there. Rajashri Manoj, a home baker, works with items like bite-sized garlic rolls, focaccia and apple pie. She adds, "I've even tried corn tarts that looked like little baskets and quiches in vegetarian and non-vegetarian options. I've also worked with bite-sized pies like apple pies." Rajashri has also tried things like Indo-fusion food with this concept. "Sometimes, people ask for unique orders as they don't want to go for the typical 'samosa chaat'. In fusion food, I've prepared 'bread cup' (which had 'paneer tikka' inside) and even a 'butter chicken pie'," she says.
Bite-sized food options are also gaining popularity because of the varied forms that they can be tried with and their economical pricing. Chef Mani Mohan Pathak, an executive chef, has combined the concept of molecular gastronomy and made creations like 'caesar salad sticks' and 'paapdi pe raan'. "I have tried varied versions of bite-sized foods including chilled starters like 'watermelon with nutty salsa'. The 'caesar salad sticks' gives the experience of a salad while on a toothpick. I also created a bruschetta-like-item in 'makki ki roti' and butter chicken combination."
Mani says that from gastro-bars to restaurants to orders, bite-sized food is a favourite especially in group orders. "This way, everyone gets a taste of everything they like and it turns out economical also. Also, since this concept can be applied on starters and main course to desserts, it has clicked well with people who like a varied dining experience," says the chef.
Bakers say that preparing bite-sized food can be difficult to make too as they need more precision and more time. "When making tarts or quiches especially, they take more time as there is more detailing. But they look neater when served, which is an advantage for the host," details Rina C, who likes making bite-sized foods including dessert shots and mini-cupcakes. "The whole idea of ease for the server and the one indulging in the items is what makes these click. The beauty and 'cuteness' factor of these items make them more visually appealing and there's also a personal touch to the items," she says.
With a variety of cuisines available in Bengaluru, everyone wants to try something new. Among many other trends is the bite-sized food concept, which is bringing out different options for food lovers and making it a rapidly growing business for home bakers and chefs.Many times, one isn’t able to finish the portions served to them and they wish that they had the option of choosing the size of the serving. Kadambari K, a home-baker, says that this is where bite-sized food comes in. "When baking for events, I suggest it to the hosts as it leaves people with ample choices. Since the items are smaller in size they are easier to carry. I have prepared bite-sized food like tarts, buns, burgers and mini-pizzas for varied occasions. These are a huge hit at children’s birthday parties and can be carried back home if not consumed at the event and provide more options to indulge in.”
She feels that since a lot of these parties happen in the evening, bite-sized food leave enough appetite for dinner. "Often parents complain about how children indulge in junk food at parties and do not have dinner after that. Bite-sized portions are apt for such events,” adds Kadambari. She’s also worked on coin-sized cupcakes and cake-pops that are mini-sized and a favourite among children and kids alike.
"Bite-sized food also works well for people who don’t like to indulge in a lot of sweets,” says Kadambari.
Many people are conscious about what they eat and a small portion food formula steps in there. Rajashri Manoj, a home baker, works with items like bite-sized garlic rolls, focaccia and apple pie. She adds, "I’ve even tried corn tarts that looked like little baskets and quiches in vegetarian and non-vegetarian options. I’ve also worked with bite-sized pies like apple pies.” Rajashri has also tried things like Indo-fusion food with this concept. "Sometimes, people ask for unique orders as they don’t want to go for the typical 'samosa chaat’. In fusion food, I’ve prepared 'bread cup’ (which had 'paneer tikka’ inside) and even a 'butter chicken pie’,” she says.
Bite-sized food options are also gaining popularity because of the varied forms that they can be tried with and their economical pricing. Chef Mani Mohan Pathak, an executive chef, has combined the concept of molecular gastronomy and made creations like 'caesar salad sticks’ and 'paapdi pe raan’. "I have tried varied versions of bite-sized foods including chilled starters like 'watermelon with nutty salsa’. The 'caesar salad sticks’ gives the experience of a salad while on a toothpick. I also created a bruschetta-like-item in 'makki ki roti’ and butter chicken combination.”
Mani says that from gastro-bars to restaurants to orders, bite-sized food is a favourite especially in group orders. "This way, everyone gets a taste of everything they like and it turns out economical also. Also, since this concept can be applied on starters and main course to desserts, it has clicked well with people who like a varied dining experience,” says the chef.
Bakers say that preparing bite-sized food can be difficult to make too as they need more precision and more time. "When making tarts or quiches especially, they take more time as there is more detailing. But they look neater when served, which is an advantage for the host,” details Rina C, who likes making bite-sized foods including dessert shots and mini-cupcakes. "The whole idea of ease for the server and the one indulging in the items is what makes these click. The beauty and 'cuteness’ factor of these items make them more visually appealing and there’s also a personal touch to the items,” she says.