Priyanjana Nandi sits down with chefs Harpawan Singh Kapoor, Vikas Kumar and Debashish Kundu for a crash course on the Congee, Croffle & Mochi: The food trends that are taking over.
Food trends are no longer confined to local tastes. They’ve become global cultural crossovers, thanks to social media creators and bloggers who bring once-humble dishes into the spotlight. From pastel-coloured ice cream treats to flaky-sweet fusions and even fermented rice bowls, these trends are redefining what we crave. In conversation with seasoned chefs, we explore three such food sensations — Mochi, Croffle, and Congee Rice. Each of these has a distinct history, yet all have captured the taste buds of a generation hungry for novelty.
Mochi: Chewy, Pastel & Picture-Perfect
Mochi has transformed from a traditional Japanese dessert into a global trend. With its pastel hues, chewy texture, and ice cream filling, it has become a Gen-Z favourite, both on Instagram feeds and in upscale dessert cafés.
Harpawan Singh Kapoor, Corporate Chef and Culinary Head of ITC Food Tech Business, reveals, “Mochi is a Japanese dish, Koreans adapted this by adding food colouring. I would describe mochi as a cold dim sum with ice cream filling. It has chewy skin with different colours and flavours. Mochi comes in pastel pink for strawberry, pastel green for matcha, passion fruit and other tropical fruits.”
When asked about its popularity, he added, “Teenagers follow social media trends through TikTok, everyone wants to experience the world they see online. Moreover, the younger generation is very influenced by K-pop culture and has quite a flexible palate. Although in India it’s expensive, in other countries it’s actually cheap. Initially, it came in basic flavours and later improvised thanks to Korean influence. In India, only 10-15% of artisan brands make mochi – not big organisations.”
Mochi is not just dessert, it’s a cultural symbol of how traditions evolve with global influence and digital trends.
Croffle: When France Meets Korea In A Waffle Iron
The croffle is the lovechild of two iconic pastries, the French croissant and the Belgian waffle. Buttery laminated dough is pressed into a waffle iron, creating a golden, crisp exterior with a tender, flaky interior. Originating in Ireland but popularised in South Korea, the croffle quickly rose to global café fame.
Chef Vikas Kumar, Director of Food Production at Flurys, Kolkata, explains, “A croffle is known for its versatility, you can put toppings of your choice, be it almonds, berries or savoury ones like bacon. Similar to the cronut before it, the croffle has evolved beyond novelty. Bakeries are experimenting with whole wheat or glutenfree doughs, incorporating global flavours like yuzu cream, tahini, or miso caramel. What is the croffle’s charm? Its adaptability, it can be sweet or savoury. This tempting food fusion with its enticing toppings, both fluffy and crisp texture, is here to stay.”
From cronut to croffle, the world of pastry fusions continues to thrive and this one looks set to stick around.
Congee Rice: From Peasant Staple To Wellness Favourite
Unlike mochi and croffle, congee’s rise is not about indulgence but wellness. With ancient roots across Asia, this fermented rice dish has long been a humble, nourishing staple. In Orissa, it appears as pakhala, a gruel served with sides like fried fish or mashed potatoes.
Its global spotlight came when Kishawar Chowdhury prepared panta bhaat on ‘MasterChef Australia’ Season 13, connecting it to her Bangladeshi heritage. Since then, congee has been reimagined as a probiotic-rich health food, loved even by celebrities like Neetu Kapoor, who includes it in her daily wellness routine.
Chef Debashish Kundu highlights its cultural and nutritional significance: “Historically, congee has been a peasant food when there were scarce resources. In nearly every culture where rice is a staple, congee developed as a nourishing, easily digestible, and emotionally important dish.”
On its health benefits, he adds, “Congee is celebrated not only for its cultural significance but also for its wide range of health benefits. Its soft and soupy texture makes it extremely easy to digest, making it ideal for those recovering from or dealing with digestive issues or simply seeking a light and nourishing meal. Because it’s prepared with a high water content, congee also helps hydrate the body and is considered a cooling, detoxifying food. When rice is fermented by soaking overnight, it becomes rich in natural probiotics that support gut health. It is low in calories but filling and supports weight management. Traditionally, it was a staple for the tribal population of Bengal, Bihar, Jharkhand and Madhya Pradesh. The Santhal men and women have a natural glow on their skin because of this wonderfood, despite hard labour in the sun.”
From the poor man’s bowl to fine dining plates, congee has truly traveled a remarkable journey.
Tradition Meets Trend
Whether it’s the pastel chewiness of mochi, the flaky layers of a croffle, or the soulful comfort of congee, these foods highlight a universal truth: Tradition evolves when it meets trend. In today’s hyperconnected world, social media doesn’t just spread recipes, it transforms local staples into global sensations. And with every scroll, swipe, and share, the next humble dish could be tomorrow’s worldwide craze.
