As you may know, by the mid or late 1970s, the big restaurant streets had died. Part of the reason was that cities migrated away from their original centers and new hubs sprouted up. It was partly because the 1970s were India's first great decade of hotel construction, and by the 1980s, the top restaurants in each city were in luxury hotels.
By the 1990s, the historic restaurant streets had devolved into permanent second-rate status. Everyone was building specialty restaurants focusing on a single cuisine since the activity had migrated elsewhere. So there were dozens of Chinese restaurants, Thai restaurants, pizzerias, coastal seafood outlets, and single-cuisine eateries of all kinds. For most foodies, trying new cuisines and discovering food are at the top of their priority list. Traveling to diverse cultures and cuisines, as well as exposure to media and the internet, has fueled an interest in regional and ethnic foods.
People are increasingly infatuated with the idea of embarking on a culinary journey. This makes people curious and receptive to new possibilities rather than the same old thrills.
But over the last decade, something strange and significant has happened. The multi-cuisine restaurants have made a huge comeback, mainly owing to globalization and cultural appreciation as we head toward a culturally aware and literate society.
Multi-cuisine restaurants have attracted Gen Z magnanimously. Siddhant SD of Di Mora has recognized this trend and caught on it as the Di Mora menu is a stream of linking tributaries from all over the globe. The food in consideration is plated like a gem and is as appetizing as its face value. Some of the items include popular exotic ingredients from edamame, and truffle oil to the South Korean gochujang. A blend of the best, as it ties the variegated palate offered by Di Mora. The desserts, however, are in another dimension, a brainchild of Siddhant SD.
A fusion in the most authentic sense with raw elements in construction. Because we Indians have always loved spicy hot cuisine, there are numerous trends that exalt the concept of fusion food. Fusion food might have the flavor of our traditional foods with a twist of continental flavors, or vice versa. Daring flavors with a twist are in hot demand. The phirni caramel brulee fits perfectly into this bracket providing an incomparable experience. Looks like their cheesecake and competition face the same deconstruction! To add more to his fine cuisine, Siddhant SD is in process to establish two more outlets serving the customers with entertainment and top-notch food variations
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