It’s time for restaurants to offer a wider variety of drinks for those who don’t drink, as only some do. The conventional nimbu paani, soft drinks, and 5–6 mocktails are no longer sufficient for the 2022 food sector. You can add the following choices to your menu.
If you’re a foodie, Barcelona is your best option. The capital of Catalonia is home to some of the finest restaurants in the world, as well as countless traditional tapas bars and cozy natural wine cafes. While the cost of a meal in this city isn’t what it used to be (or what it still is in other parts of Spain), plenty of excellent options are available to suit any budget or palate.
Unless you ignore the local eating hours, which may be summed up as “late,” you will never be hungry as long as you do so. To put it another way, lunch is at 2, dinner is at 9, and you should think twice about going anyplace before 8. In addition, there has been a rise in the number of eateries emerging in the city, many of which are taking the place of shuttered tourist attractions. Meanwhile, several interesting new restaurants that expand on traditional Mediterranean fare have debuted in Catalonia thanks to an infusion of foreign chefs and inventive natives who have returned home.
For customers who appreciate the flavors of alcohol but would want to forego the buzz for various reasons, non-alcoholic beers, spirits, and wines are ideal. Numerous well-known companies, such as Heineken, Budweiser, Kingfisher, Hoegaarden, and others, have ensured that low-alcohol beers are widely accessible. The market is swamped with non-alcoholic wines, with choices ranging from cabernet sauvignon and chardonnay to zinfandel, merlot, and brut. Sober gin, Svami gin, and tonic are two examples of zero-alcohol drinks sold in India.
Numerous claims that spritz originated as a “lighter” alternative to the potent Venetian wines of the 18th century, which were later spiked with bitters. A spritz should be available at any Italian restaurant worth it’s salt. Numerous customers appreciate its distinctive flavor, and restaurant owners and chefs can satisfy true Italian food devotees by providing non-alcoholic alternatives.
Coolers for fruit
This is essentially an enhanced, adult version of a slushie, but it can be both reviving and thrilling. Their brilliant colors are ideal for summer but can be used all year round, just like elegant mocktails. It can be a game changer if you insist on fresh fruit and step it up with sugar-free sparkling water, coconut water, and herbs like basil or mint. More exotic fruits, including rambutan, dragon fruit, persimmon, and blood oranges, are also available for you to try.
Smoothies are becoming increasingly popular as the trend toward health and nutrition continues to grow. They don’t necessarily have to be breakfast food or a substitute for a meal. Try different combinations of flavors and ingredients to create a dish that is either light enough to serve as a side dish or that can be modified to fit as a meal replacement. Smoothies can be made lighter by eliminating or cutting back on fat and protein.
The Lassis have always been a part of Indian culture. The moment is come to bring them back stylishly. Add alternatives like cinnamon and light flavors like rose petals, seasonal fruit, raw mango, or masala rather than keeping it simple with just a plain or sweet lassi. Make it more upscale by adding saffron and cardamom, or make it more potent by including caramel and espresso. Try out popular flavors like green tea with turmeric, matcha, roasted beets, and others.
In India, fermented beverage production and consumption have increased due to the pandemic. Numerous domestic companies have emerged around the nation. Thus it makes sense for restaurants to provide these choices on their menus. The most widely consumed fermented beverage is kombucha, although there are other varieties, such as kefir, kvass, tepache, and India’s kanji, koozh, handia, change, and chaos.