An Attempt to Make Regional Cuisine Mainstream Through Dark Kitchens

India is a country that hosts a mind-blowing array of cultures and so it’s no surprise that the Indian cuisine is also quite exotic. Every region, state and even district has its own tastes, methods and dishes inherited from the earlier generations. While the Chettinad curries originating from Tamil Nadu are hot and spicy, Bengali fish preparations are comparatively subtle, Awadhi Biryani is robust. With people being more explorative about the food they eat from across the globe, regional specific Indian dishes are now trending not only in the country but also internationally.

A Historical Perspective

Indians have always linked eating food with some of the delicacies such as butter chicken, biryani, and naan. However, these are just a few of the dishes that represent the tip of the culinary iceberg. For years, foreigners only got a very restricted vision of Indian cuisine which was reduced to a couple of North Indian delicacies. However, by virtue of globalization, digital media, and tourism, other regional cuisines are now slowly making their ways to the mainstream.

Indian cuisine in the past was influenced by geographic, geographical and climatic and ethnic characteristics. The incorporation of locally available resources in foods as well as preparation techniques that were invented out of constraints. For instance, coastal areas such as Kerala and goa are famous for their fish, whereas Rajasthan, an area with a hot climate, has developed delicious specialties such as pickles and dried food. These products and influences therefore shaped the diverse cuisines of every region.

The Global Indian Culinary Movement

Several factors have contributed to the rise of regional Indian cuisines on the global stage:

Globalization and Migration: Many people attribute the fact of Indian expatriates for the propagation of real regional cuisines to the international markets. Such globalization is evidenced in London, New York and Sydney where fine Konkani, Tamil, or Assamese restaurants have been established. This trend has helped the general populace around the world move on from the conventional curry house range of food.

Celebrity Chefs and Food Influencers: Probably the most famous Indian restaurant in the world – Gaggan Anand – the winner of a show cooking for immigrants, breaks prejudices with his program demonstrating the hitherto unknown Indian dishes, all fans of Vikas Khanna and Asma Khan cook unusual and exotic recipes. Television programs, vlogs, and shares have increased the push, inspiring audiences and curiosity for real regional dishes.

The Fine Dining Revolution: Indian fine dining has now changed. Today, place management in restaurants like the Indian Accent in New Delhi or Dishoom in London is about offering experiences that are reflections of India’s food regions. These have boiled class recipes from humble regional foods and presented them as mouth watering Indian meals which can be modern as well.

A Closer Look at Regional Success Stories

Several regional cuisines are making remarkable strides on the global stage:

●    South Indian Cuisine: However, the food traditions of South India, which include Chettinad food, food of Kerala and Andhra are slowly and gradually coming into the global map. Except for people in southern India, ingredients such as tamarind, coconut and curry leaves, considered exotic earlier, are now exotic for their richness and diverse variations.

●    Northeast Indian Cuisine: New voices are now being heard and Northeast India’s lost recipes are slowly coming back into focus. Some of the most well known exotic foods which have started tempting the international community to try them include Assam’s bamboo shoot pork and Nagaland’s smoked meats.

●    Gujarati and Rajasthani Thalis: The idea of a thali, which translates to a plate of multiple foods, is getting much-needed attention in the global market. It highlights not only the kinds of tastes but the principle of ratio in a meal, as perceived in the culture.

Challenges and Opportunities

As the attention of the world turns to regional Indian food, there are issues to be addressed. Originality for the sake of popularity may be rarely achieved. For that reason, converting the original Cuban recipes for the international markets is a task that must be done carefully. Also, getting specific herbs such as kokum, black stone flower or gondhoraj lime may not be easy outside India.

However, these challenges are opportunities disguised in the following ways. Through increased interest in Indian food, adaptation has transpired all over the world. Employers are inventing how to reduce ingredients when preparing food, but still produce gourmet foods cravings. It also included a need for exporting Indian spice mix and local pantry staples to enhance demand besides supporting farmers back in India.

The Future of Indian Cuisine on the World Stage

They say the future is bright for regional Indian cuisines. Increased interest in sustainability aligns well with Indian values of farm-to-table practices and the use of locally sourced seasonal food. Similarly, the wellness movement’s focus on Ayurveda and ancient knowledge of food corresponds with the wholesome nature of Indian cuisine.

It is also equally important that educational activities that promote local gastronomic cultures are also conducted. With the help of culinary schools and food fairs, many dishes can be protected and keep alive regional cooking for the future generations.

Conclusion: More Than Just Food

The growing recognition of regional Indian foods in the international market is more than just cuisine – it is culture, history, and who we are. Every tutorial has its story, its practices, and its people. In this context regional Indian cuisines are a special platform to share those narratives in the melting pot of the globalised world.

As a milieu that seeks to take locale to the globe, India’s plate can tantalize tongues, minds, and hearts in equal measure. It is clear that as more regional cuisines take center-stage, they constitute a pleasant nudge for people to focus on the fact that the country’s greatest asset is its diversity, both in food and beyond.

Globally, the ethnic food market projects to expand from $49.27 billion in 2021 to $98.06 billion in 2028 at a CAGR of 10.33%. Post-pandemic, various ethnic cuisines are witnessing a positive growth curve due to increasing market demand. Local and regional cuisines are alluring more customers, especially international migrants who reside and work away from their homelands. Ethnic food production and export in the Asia Pacific market experienced a steady rise during the last few years, with India being a market leader in promoting local delicacies.

As over 17.5 million Indian diasporas live abroad, their demand for consumption of their local cuisines catalyses the growth of the culinary sector in the country. Moreover, food tourism is mushrooming due to social media platforms and food television shows. Television programs hosting world-renowned chefs and peer food blogging on various social media channels intrigue tourists to indulge in local food and customs. 80% of millennials and Gen Z’ers research food and drink options before travelling to new destinations. As a result, local producers, restaurants, wineries, and breweries provide eclectic and authentic culinary experiences with festivals, wine tastings, and other personalised offerings.

Why should we promote the growth of local/regional cuisines?

India owns a diverse culinary culture on account of its various regional delicacies. Traditional recipes from the four corners of the country encompass Idli, Dosa, and Sambhar from the South, Kashmiri Roganjosh and MujiGaad from the North, Kulche, Dhokla, and Dal-Bati from the West, and quintessential Bengali dishes and Odia cuisines like Pakhala, Dalma, Besara, ChungdiMalai, and Gupchup from the East. The cuisines of Odia for instance, which is nestled close to the coast, comprises rich, natural flavours that emanate eternal bliss. Despite having such a diverse range of flavours, the acclaimed Odia cuisine is not so well-known across the country. The acclaimed cuisine is massively influenced by Lord Jagannath Temple's food culture and is known to be India's best kept secret culinary delicacy.Celebrity chefs promote regional signature recipes and bring forward cuisines from various states to represent the authentic tastes of India on the food menu. However, the benefits of encouraging local food growth are not only restricted to satisfying consumer appetite but the upliftment of indigenous delicacies can help sustain the country’s economy in the following ways.

Supporting the native food ecosystem

Local cuisines utilise ingredients such as vegetables, fruits, cereals, herbs, spices, and condiments native to the region. They promote the livelihood of local farmers, suppliers, and stakeholders that keep the agricultural ecosystem of the country rolling. Moreover, restaurants, street food joints, and cafes that patronise regional tastes offer premium-quality authentic local flavours to their customers. Chefs and native cooks who prepare the delicacies nurture deep knowledge about the traditional culinary culture of the state. Investing in local delicacies will keep the rich heritage and age-old recipes alive.

Boosting the local economy through culinary tourism

India’s food tourism market is currently thriving at $19,127 million and expects sales growth at a robust 20.4% CAGR by 2032. Local food is the backbone of the country’s tourism and hospitality industry, where travellers from across the land and abroad explore regional dishes at destinations. Food Walks and Culinary Residencies are evolving as trends that provide customers with a novel experience closer to home. Food research exploration is gaining momentum as the high demand for experiential delicacies propels chefs, industry professionals, and entrepreneurs to refine a food concept.

Increasing employment

The food services industry in India generated over 9.5 million jobs in 2022 despite over two million layoffs during the peak pandemic period. More than 1555 food tech startups operate across the country employing 30-40 lakh executives for doorstep food delivery. 2.3 crore unorganised local dine-in spaces involve cooks, food delivery agents, and outlet managers that mitigate unemployment in rural and remote urban areas. By 2025, the number of employees in the culinary sector projects reaching 10 million, with an average annual salary of INR 1.8-10.2 lakhs per worker.

Representing regional tastes to global gastronomists

Signature local dishes are often packaged and exported to foreign lands to meet their global demands. India’s value-added processed food products earned over $13,261 million from export in the Q2 of 2022-23. The penetration of online food services will likely double by 2025, generating a Gross Merchandise Value (GMV) of $13 billion.

Cloud kitchens that endorse local recipes are the future of India’s restaurant industry. These delivery-only virtual kitchens uphold the country’s food heritage and plate it in the most luxurious ways. They will contribute about $2 billion to India’s culinary sector by 2024, taking native street food to a global platform with a gourmet perspective. Entrepreneurs of 3500+ cloud kitchens celebrate the flavours of their respective states and present their lip-smacking food legacy to premium gastronomists. Leading market players cater to the palates of their customers and research relentlessly to bring out the best in the Indian food heritage on the platter of food lovers.

Final Thoughts

India’s food custom amalgamates innovative food concepts with traditional recipes. Such a diverse culinary culture attracts connoisseurs from remote corners of the country and captivates global audiences. An indomitable urge to explore the native delicacies of a region drives the food services industry with Food Walks, Culinary research, food tourism, and cloud kitchens. Patronising the rich food heritage of India supports local food ecosystems, generates income and employment at the grassroots level, and epitomises the country’s refined tastes in their true senses.

Truth being said, regional Indian cuisine is much more than an Amritsari kulcha or a masala dosa. India being the melting pot of cultures, offers much diversity in its food, most of them yet not popularly. But thanks to a wave of inventive chefs and restaurateurs hungry for flavours of home, the country is seeing a small but impressive wave of establishments dedicated to highlighting long-forgotten recipes from across the country. From exploring the Kashmiri Pandit cuisine to the food of East and the some never heard delicacies of Pondicherry, travellers and food dwellers too in India have started showing their inclination towards dining for a complete authentic Indian experience. 

In Delhi, one eatery that has always reminded people to experience the regional culture under one roof is Cafe Lota. Cafe Lota came up with an offering that represented a pan India representation of regional cuisine. The team at Cafe Lota felt the gap and took it as a natural progression from their first eatery, Cafe Roots in Leisure Valley Park, Gurugram

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“At Cafe Roots, we strived to serve a home-cooked variety of food to our patrons.  Cafe Roots became an instant hit in Gurugram and gave us the confidence to fully diversify into offering regional delicacies in Cafe Lota,” Ashish Arora, Partner, Cafe Lota said in a recent interaction by adding that the response at Cafe Lota has been tremendous.

A shift in dining habits

Since western foods crawled into the Indian food arena, the market saw a marked shift in the food choices towards modern foods. Amid the commotion of myriad cuisines in the country, some restaurants have decided to stick to their roots. Notwithstanding the traditional foods being stripped of their worth, Ajam Emba in Jharkhand is doing its best to preserve the tribal or Adivasi food.  With tribal regions gradually diminishing, tribal food is in the throes of extinction. This tiny eatery tucked away in the quaint lanes of Ranchi is keeping the traditional cuisine alive before it is completely lost.

The menu at Ajam Emba offers Getu Fish Curry, Desi Magur Curry, Ghonghi Tiyan Veg, Sanei Phool Bharta, Koinaar saag and many more. “Ajam Emba is a concept all about tribal culture and identity through food. It is more about that than the only cuisine. We have 900 varieties of local herbs. Oraon people eat more than 200 varieties of local animals from chickens to snails and wild rice and lentils. We are forgetting our food and loss of food also means loss of culture and identity,” Aruna Tirkey, Owner at Ajam Emba explained. 

According to Arora, customers are more aware of regional cuisine now. As with all trends, once it catches the fancy of people more and more players start to enter the arena with their own versions of the model or at times just replicating an existing concept.  “In the regional food space too, we see a lot many eateries across big cities and B-towns of the country now.  Since Indian food will never go out of favour with Indians - We see the demand only rising further,” he added. 

Similarly, when Anita de Canaga started Chez Pushpa in Pondicherry, she had a sole motive to bring forward the real cuisine of Pondicherry. Anita’s mother Pushpa cooks authentic Creole food for the guests which is an amalgamation of two nationalities, French and Tamil. The restaurant is an experience offered in a home setup, wherein guests need to book their reservations in advance so that fresh ingredients can be procured. There is no fixed menu at Chez Pushpa, in fact, Anita and her mother do not reveal the menu in advance. Only allergies and certain food preferences are taken care of. 

“Pondicherry cuisine draws influence from French, Vietnamese, Cambodian, South Indian, Portuguese and Creole cuisines.  In Pondicherry we have a lot of connection with these nationalities, that’s why our food is very different. The main purpose why I started was to highlight the real cuisine of Pondicherry because I realised it was not being served in any of the restaurants here,” Canaga said who strongly believed that the Pondicherry cuisine is not just about fish sauce or sambar and should not fade away with time.

A small in-house initiative that started out through a Facebook post, didn’t take much time to reach the masses. Today, many chefs have come in to meet Pushpa and take cooking lessons from her as she also hosts cooking sessions for the guests where she educates them about the cuisine and lifestyle.

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Hence, we can say that there is nothing more representative of a locale’s culture than what is put upon a plate. And these eateries are surely marching towards more awareness and sustainability of local culture.

India being the largest democracy in the world has a variety of cultures and traditions. That being said, it is also evident that people around the world relate Indian cuisine largely as Butter chicken and Masala Dosa, while local tribal cuisines with dishes such as Red Ant Chutney called Chapura in Chhattisgarh or Hornet Stew in Nagaland are not being heard. At the sidelines of the Indian Hospitality Expo 2019, Chef Asma Khan spoke about the bias regarding Indian cuisines and how it’s time to recognise and celebrate it. 

Edited Excerpts:

Do you think that local and tribal cuisine will be the next big things in this culinary world?

Absolutely, it is long overdue. I think it is to do with the bias of the majority against the minority, which means that often together with the bias, the cuisine has been dismissed like a jungle. I think it’s about time that people understand the varied cuisines that India represents. Also, it is an opportunity to understand people through their food; it is actually about how you respect people, who are the same as you but may have different habitats, environment, religion, and language.

Now everyone in the west (as my restaurant, Darjeeling Express is based in London) is talking about sustainability and this is what travel food has done for centuries. They get their food in a sustainable way; they actually honor the soil on which they work. And you know we can actually learn from them. It’s about time they came on stage and got their voices heard. All of us who can cook can learn from this whole tradition because the west is harking on it and creating this whole idea whereas the tribal traditions actually have been doing it all along.

What are the cuisines which are not being revisited and revived?

I think the cuisine in the Northeast. I grew up in Bengal and I know that the Northeast definitely has been being ignored. And also the pahari food has its kind of richness with different kinds of herbs, ragi roti, all of these things which are very unique and interesting. Most of the people don’t know what a ragi roti is. And I think we will all be enriched by this exposure to food of the hills. Basically the food in Himachal Pradesh, Uttarakhand, and the Northeast region have largely been ignored.

It is a very sad indication of our biases that those who are considered to be richer in their cooking style, such as using a lot of ghee, butter and cream, are seen as a very advanced and rich cuisine and I absolutely fundamentally disagree with that. I think the cuisines where there is a huge honor to the ingredients, soil, seasons, and rituals are rich. Food is sacred for us and the regions where food beautifully represents our festivals, seasons, death marriages are very rich food cultures. However, the media has been portraying Indian food mostly as the microscopically small North Indian cuisine. We are really lost out and it’s time to catch up and celebrate these regional cuisines.

What are the culinary trends you have observed?

I see trends like sustainability, seasonality, using local ingredients, trying to cut down the waste, not flying down ingredients and reducing carbon footprints.  I am seeing kind of more responsibility in growing and cooking the food.

What is your comfort food?

 My home cooked food only. I still love biryani the most.  

Executive Chef at The Lalit, Chandigarh, Nandita Karan wanted to take up a ‘glamorous job’ but she says her love for food led her to the ‘world of cooking’. Chef Nandita has been associated with the Food and Beverage industry for past 16 years.

In a tete-a-tete with Restaurant India, Chef Nandita Karan speaks how chefs can help contribute towards the development of the restaurant industry in India and how she abides by the back-to-roots concept.

Love for Cooking and Eating Shaped My Career as a Chef

It’s been 16 years in the industry. I’d studied from IHM Patna. Though I was a foodie from the beginning, I didn’t know I’ll turn in to a chef one day. It all happened suddenly. I had always wanted a very glamorous job like front office, wearing saree, and standing at reception; that used to fascinate me but simultaneously I loved cooking, eating and trying out new food. When I went for my first interview, I got an inferiority complex that I am not beautiful, and don’t stand anywhere as compared to other IHM girls - they were very well maintained. And at that time I just cut out the idea of front-office and went for the food production; the decision changed my life.

I gave my food trials at The Oberoi Rajvilas, the first hotel where I worked and got selected from among 200 people. And then the journey as a chef started. I had also worked with Grand Hyatt Mumbai, Hilton in London and Chef Jamie Oliver. And, then, I joined The Lalit, Chandigarh, as an Executive Chef.

"I am basically, a continental chef. But if you talk about the personal choice and come to dine in with me, I’ll treat you with the home-style cooked food."

~ Executive Chef at The Lalit, Chandigarh, Nandita Karan

Restaurant Industry in India Is Different From That Of Countries Abroad 

In outside countries, the restaurants are much advanced. Even they have a lot of freedom to do different things they are doing very well as compared to India. The restaurant industry in India is not as developed as the businesses abroad. If there are good restaurants in India, they are somehow associated with hotels, most of the time.

Many chefs are now taking the lead and coming up with their own businesses in India. If you compare the scenario from the outside countries, they are more into the restaurant business and are not attached to any hotels. 

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Back-To-Roots Concept

My approach is not much of modern. I love my roots and traditional foods. The concept of organic food, from farms to table came into my mind while working with Chef Jamie Oliver. We used to have our own kitchen garden at the Jamie Oliver restaurant. And we had tie-ups with local farmers who used to supply us vegetables and other materials. When I came to India, I found the tradition which was earlier in the country was a much better concept.

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Though we are heading towards fast food, modernization is there; people are eating chemically-treated food which just lasts for a smaller time. In the long run, traditional and back-to-root cuisines are good enough. I love all those foods which my mother or grandmother would have cooked; that’s healthy, nutritious, not very fatty and are good options. 

‘We Should Promote Our Regional Cuisines’ 

People are introducing modernizing food, fusion food is there, a lot of Mexican, Spanish cuisines, yet they are still not taking up the back-to-basics menu at their restaurants. We should promote our regional cuisines. There are a lot of region-based cuisines in India which are not yet known by many people in the country itself. So, chefs should come up with our regional cuisines also rather than copying from other cultures. We should promote our food. 

Advice to Chefpreneurs 

If you really love food and have creativity within, start your own options or your own restaurant business. Serve good food to the people. Do whatever is in your heart. Don’t go with somebody who is teaching you to go in a particular way or choose something which you may or may not like. Start your own things. 

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Approach Towards Zero Wastage Food

My grandmother would teach me about zero wastage food, and that was 30 years back. I am promoting such dishes only. Seeing the condition in our country where a lot of people sleep hungry, everyone should come up and promote zero wastage food, and also use all those organic food.

Umraan Regional is a regional Indian quick service restaurant brand under the portfolio of Yellow Tie Hospitality. This unique restaurant concept was based out of the love for regional food that the curator developed from his travels to Leh, Jodhpur, Kolkata to Southern regions during his trips.

Umraan Regional offers its guests a gastronomical journey to represent India’s varied culture and diversity. Umraan brings to the table the most authentic dishes, with flavours characteristic to different regions across India. To recreate the mom-made regional dishes to perfection, traditional cooking styles are implemented and each dish is infused with home grown spices and herbs.

Similar to the menu, the restaurant has been given a touch of Indian regional elements. The restaurant is designed to give the space a touch of ethnic Indian elements and contemporary details to bring in a classier yet traditional feel.

As soon as you step in to Umraan Regional, you will see elements from different regions of India on the glass door. The restaurant has outdoor seating with has been converted into a garden with glass table tops & premium fibre chairs in orange & black. The outdoor & indoor section of the restaurant is divided through a see-through glass wall. The restaurant has a ceiling-to-floor glass panel overlooking the outdoor seating. This allows room for ample of natural light to come into the restaurant. The glass wall has small earthen pots with fresh plants to give a refreshing look & feel to the place.

As you move inside, the door handle of the restaurant is done up with intricate wooden work sourced from Rajasthan. The interiors are done up with a pop of two colours- Orange, which is the original colour used for Umraan logo and a vibrant Blue.The entire decor has been done with hints of blues and orange along with delicate wooden details making the space look vibrant and traditional yet minimal.These colours are off-set by a monochrome wall with some traditional minimal moulding details and orange outlined figures depicting different people from different regions of India.

The side walls are done up in off-white shade and demarcated into sectionals which have been painted with regional Indian figurines depicting the theme & concept of the restaurant. The seating is simple yet contemporary. Each table is done up in delicate yet sturdy wooden design and the chairs are hand painted in black to add a little colour to the otherwise hues of orange & blue. The back section serves as the billing desk and also has an Indian map enlisting regional delicacies from different parts of the country.

The restaurant has a duplex seating available indoors. There is a stairway leading up to this top section of the restaurant which serves as a larger space for guests coming in bigger groups. The walls upstairs are adorned by beautiful wallpaper in shades of off-white & black Indian prints summing up the monochrome look.

Umraan Regional serves regional Indian cuisine and we wanted the restaurant to ‘look the part’ in an elegant way. To know more about Umraan Regional, visit www.umraanregional.com

There has been a plethora of new concepts and food joints flooding the Indian market in the recent past. Customers are really evolving and are excited about all the new deeds happening in the industry. The food industry which is currently valued at US$ 39.71 billion is expected to grow at a CAGR of 11 per cent to US$ 65.4 billion by 2018.

Coming Back To The Regional Taste

People have realised that identifying specific needs and wants of the particular market segment makes the business more successful. Changing market trends in recent times have made sure businesses carve out a niche and then thrive on it. “Restaurateurs have understood that meeting customers’ requirements is the need of the hour. From the humble vada pav to sushi- sashimi and then again back to the vada pav everything has changed, people are coming back to the regional taste. That has given way to successful start-ups in the food and beverage industry,” says Chef Vibhuti Bane, Corporate Chef at Delightful Foods Pvt. Ltd. It also keeps the Indian food industry to offer the rich Indian cuisine to the international scene.

There has been an influx of more and more international food chains. Also, ingredients that were available only to the food industry are now widely available in super stores and thereby more and more people are getting exposed to a variety of food options. But people are coming back to their taste and started liking local and regional taste more than the global cuisines.

“Being an Indian I know seven items from Mexico, 11 from Italy, 13 from Lebanon but if you ask me for an item from Meghalaya, I will look at you as you have spoken a foreign language. The idea that I have gone to this pursuit in food sector was to expose the rich Indian cuisine to trace our own roots. That is why I bring Indian food to Indian people in their homes,” says Nishek Jain, Founder at 29.

Acceptance Of Local Cuisines

The Indian food market has grown over the past few years and will continue to do so at a rapid pace over the next few years due to the boom in consumer spending power, brand innovation and greater acceptance of local cuisines through internet and travel. For sure, market segment changes and people follow the trend like anything but at the end of the day; they can never forget the food which is served at their home. Trends will come and go but regional cuisine will always stay. It is a staple from which people can never get bored of.

The epicenter of dining today for guests is its ultimate taste for which they could crave and return back. People are gradually getting bored of technical beautification around food instead they prefer eating authentic to get that real flavor. Simple garnishing is more impressive to them now rather than gastronomic garnishing. Year 2017 will see a drastic change in F&B industry by shifting the focus to traditional Indian cuisine and gastronomy.

About 4 years back Chefs Saby’s father Mr. Sakti Gorai a literary scholar and an avid researcher published a book called the 200 years of the Coal mining history. One day as Saby was reluctantly flipping through the pages of his book, his eyes caught a picture of grave and an engraving on it. Suddenly his mind started racing, memory flashed and he went back to his earlier memories to Asansol a small town in West Bengal which was then home to Armenian culture in India. In the last two years he read and researched lot about the Armenian, its culture and food. ‘Lavaash (the bread)’is the result of his constant research. Not only this, Lavaash has found a permanent spot in the UNESCO's intangible cultural heritage list (incidentally the only food item to make it to the list from around the world). A word that goes so deep, not just into the food history of the world, but also the culture that Armenia gave to the rest of the world. Till date we are baking Lavaash at Kashmir in traditional Tonir's after so many centuries. It is my small effort to tell a story as beautiful and age old as Armenia, rather Armenian's in West Bengal.

How was the idea born?

It was not an idea it was something that my father was always researching. It’s very long story from the time. It’s part of my life story where I have grown. The colonies and all were Armenian and that’s probably the connection. My father did a book of 500-600 pages talking about Armenian settlement so the idea came from there. Post there was too much of information and research.

How much time did it took to open the restaurant?

For the food concept we researched over a year but this story is part of my life since I was born. Asansol being part of Armenian culture, lots of my teachers were Armenian; lots of people living there were Armenian. Till 60s, 70s they were living in the region but slowly they started migrating to Australia and other such countries as they felt it was more nice to them to live.

What made you do an Armenian restaurant?

I thought let’s do something interesting, after Olive and Soda BottleOpenerwala I was trying to do something which was very close to my heart and story. I have been cooking, Europena, Italian, French, Japanese food but this seem very close to my heart and is also not done before. That’s why I took it as a subject.

Who has designed the menu? Who are other members who have contributed to make your restaurant a successful restaurant?

The menu is completely designed by me. Chef Megha who has done tremendous amount of research for the recipes, fact finding, measurement actually cooking them and maintaining the standards, running the kitchen and she is pretty much a face of Lavaash. Also, 100 per cent credit should be given to Viplov Singh and Svabhu Kohli for making my dream into a reality a beautifully designing the store. Due credit should go to Chef Megha for her deep research in this subject and putting the recipes together, and my sister Sarbani for her continous support and for the deft Bengali touches in the kitchen wherever desired.

As its been over a year now, how has been the journey so far?

The journey has been good; we are getting rave reviews from both critics and food connoisseurs. We have been covered in NDTVs top 10 restaurants in India, we got featured in Conde Nast’s list and I think there were only two restaurants in Delhi that got featured in the list. There were ample feedback about understanding of the cuisine or may be not ordering the right thing or service taking time.

What’s the average footfall at your restaurants?

It’s been very low in last two months. Lavaash is a 38 seater restaurants- we are doing 150 over the weekend and about 50-60 on week days. Last two months we have to close the terrace because the restaurants is divided into 20-18 seats that is on terrace and balcony.

How have you included the design part of the Armenian culture in your restaurant, menu?

We started the Armenian history very well. We realised that Peacock is their national bird, pomegranate is their national fruit. So, from logo to restaurant design you will see Peacock in it. If you see Lavaash it is made by combination of 8 peacocks. The doors are painted with pomegranate trees. We use Armenian and Iranian tiles on the wall.

From where did you supplying the raw materials?

We are supplying the entire raw materials from Kolkata and Asanasol. We use cherakota tiles. We are supplying the mud from Sunder ban. Everything is made with the Armenian history and which is originating from Kolkata. Our story is not Armenia in Armenia rather it is Armenia in India. They came to India 400 years back and then whatever happened in life.

Are you also buying things from other markets?

I have stopped buying anything exported; I am trying to buy indigenous products. I am part of the slow food council so I am trying to follow slow food and create that based on local ingredients.

How do you market your restaurant?

I believe that restaurants sell because of word of mouth.

Just when it looks like the world is conquering Indian food market, we are witnessing the emergence of more local brands, chefs travelling outskirts to find new recipes and brands, adopting the roots to promote the unconquered and unexplored Indian menus. 

Besides, Indian food has multiple varieties; People need to understand that there are more that they need to explore other than North Indian food, which is much hyped at global levels. And, experts believe a little tweaking or a fusion can help regional recipes rock the global platter. And, this is true Chefs Like Gaggan Anand who is rocking Bangkok with his progressive Indian cuisine, Atul Kochhar's modern take on Indian cuisine has curried a huge favour in England: he launched Benares in 2003 in London, followed by Ananda in Ireland and Vatika in Southhampton, Vineet Bhatia is building an Indian ‘Rasoi’ in London, Sanjeev Kapoor is storming Punjabi foods in global diaspora through his shows and restaurants, Hari Nayak is popularising India with his take on modern Indian food and simplified cooking styles and Vikas Khanna has done it all with his ‘Junoon’.

The cross culture mash up

Indian food has come a long way from cross culinary mergers like Wasabi and tuna to fusion of Indian foods with a global twist. Today, restaurants and chefs are infusing desi flavours with a global tadka. And, the culinary blends of culture are more popular these days than those of Japanese, Chinese and Italian emergence. Ranveer Brar, who is looking after culinary at MTV FLYP has some of the great fusions to play with. Some normal dishes with a fusion includes achari salmon nigri which is a blend of salmon cured with achar paste, nigri open sushi, maki nooro wrapped sushi amongst others. Similarly, Chef Sabyasachi Gorai has opened his restaurant which is a take on Armenian cuisine with Bengali influence all credit to Gorai’s roots in Asansol, a place in West Bengal.

Eating is more than just Food... its Entertainment

“Many people are doing molecular gastronomy around food. But, entertainment along with food has picked up pace. People today like to see a lot of Tamasha happening. The gastro pub culture is also on rise,” shared Saransh Goila the young chef who has recently launched Goila Butter Chicken joints in Mumbai, giving butter chicken an all new identity.

It is not only better food, but an everlasting experience is what people are hunting for. And, that is the reason new restaurants with some drama around food and entertainment are rocking Indian food market. To everyone’s amazement, these restaurants are attracting more guest than those who are known for their culinary delights.

“We are blessed to also have brewery. Our 50 percent revenue of total sales is dependent on business we do post 8 our cafes.” shared Vivek Bhargava and Varun Puri of Molecule which is one of the top performing restro-bars in Gurgaon.

We can say that today’s customer are more varied and experienced when it comes to exploring delight. Hence, they are not only choosing good food, but an overall experience which gives them a value for money satisfaction. 

Chef Manish Mehrotra has around 18-20 years of experience as a chef. Starting from his college days in Mumbai, he then worked with Taj Group of Hotels there, and later joined ‘Old World Hospitality’ 15 years ago. He worked in London for four years with this company and has travelled all around the world. Today, he is associated with ‘Indian Accent’. 

Indian Accent has been awarded best restaurant for years. What is the hidden reason behind this success?

Training, training and training is what I focus at my restaurant. Second important thing is maintaining consistency in the food that we serve at our restaurant. And coming up with something new all the time are few reasons for the success of Indian Accent.

You are known for introducing modern Indian Food. What made you to introduce something new to the Indian plate?

India is now a global country, people from all over the world come to India and everything in the country is on its progressive path. Food was the only thing where we were stuck and people used to think that Indians only eat curry-based food with thick gravy, ghee, or creamy and heavy foods, which was not true. And it came as a major source of inspiration for me that I have to do something with Indian ‘khana’ that everybody appreciates and can relate to it.

How do you maintain the authenticity of the food still playing with the original flavours?

Authenticity is a very subjective word and when you prepare food, similar dishes can be prepared in many ways, and it becomes really difficult to describe what authenticity of food is. At my restaurants, I never compromise on taste of the food. So, according to me, taste is the most important thing and after that you can do anything with the dish.

How is the pricing done at your restaurant?

Food, plus the hard work behind preparing the food, is how we decide on pricing the food.

What is your view on change in the eating habits?

India has developed a lot in last five years. Consumers’ palate has become more adventurous and evolved and they are ready to try new. And are ready to pay money for good food.

What is the current food trend in India?

India is witnessing lots of changes when it comes to food trend. Molecular gastronomy is becoming popular, regional cuisine is taking a new avatar and modern Indian food is replacing the traditional menu.

We see that chefs in India are promoting regional cuisines these days. What is the reason?

Regional cuisines need to be promoted because till now food in India has become typical Punjabi food and it has dominated the Indian food. Everybody in India and outside India thinks that it is the only Indian cuisine, but that is not true. We have different types of foods which are delicious. There is a vast range of food from Kerala, Tamil Nadu, Karnataka, Bengal, Gujarat, and Kashmir, but people don’t know about it. So, this is the reason we as a chef want to promote regional food and regional cuisine.

What are you doing to promote Bihari cuisine?

I have included ‘Sattu Paratha’ in my recipe. People do not know much about Bihari cuisine and for them ‘Litti-Chokha’ is the only Bihari food.  Bihari food is not known as regional cuisine rather it is known as community food as Brahaman food will be different from that of a Kayasth food in the region. Bihari food has different varieties including Khaja, Tilkut, Layi, Anarsa, kaddu k patte ka pakoda and the list goes on.

What is your biggest achievement so far?

The biggest achievement is ‘Indian Accent’ which is now number 1 restaurant in India, making Indian food global.

Are you planning to open a restaurant of your own?

No, I am not planning to open a restaurant rather am focusing on taking Indian Accent to international market, as well as opening more stores in India.
 

India is a country which has welcomed all different varieties of cuisines in its systems. Similarly, Indian food includes food from all the regions North, East, South and West with their unique styles of cooking. But the South Indian cuisine is known today for its light, low calorie and tempting dishes.

The cuisine is famous for dosas, vadas, idlis and uttapams with Sambhar- the usual combination of these items. The South Indian dishes consist of sambhar, rasam, vegetable curry and pachadi (yogurt). “It is a food that most people have had before and enjoy; the taste is authentic and has a home feel to it. This is what keeps customers asking for more.  When we offer catering services, our options are more varied and include more options from all the states of the South and the cuisine which we serve is vegetarian south Indian” said Jyoti Ganapathi, Founder & CEO at Dosa Inc.

Rise of the South Indian Cuisine

South Indian cuisine consists of the cuisine of four states i.e. Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. On the same note Rohini Gauthaman, Co Founder, Smoky Chettinad says, “The four states in South Indian are totally unique in their own ways- Andhra, its cuisine is known for red chilly hotness in most of its food. Kannadigas are milder and prefers a konkan flavour, the keralites love their coconut flavoured curries and the Tamilians love a mix of spicy veg and non veg dishes finishing it off by curd rice.”

Andhra Pradesh is known for its Hyderabadi cuisine which is greatly inspired by the Mughlai cuisine. Kerala culture has also contributed a lot in the south India cuisine; Appam and stew, ulli theeyal and banana chips are the common ones.

The Chettinad cuisine of Tamil Nadu has a worldwide following cross the boundaries. Generally the dishes are hot and pungent with fresh ground masalas and the typical menu resembles the aristocratic way of the Chettinad people.

“Chettiand cuisine has lot of benefits and flavours; it is spicy, aromatic and zesty cuisine. Even the spices which are used are not from red chilli. In Tamil Nadu, most of the people prefer to have Dosa and Idli with non veg curries and the usual Sambar, chutney combination .Thus making it quite popular in Tamil Nadu” shared Rohini Gauthaman.

Rice is main ingredient in all the South foods, for instance lemon rice, coconut rice, carrot rice and fried rice made by using coconut, curry leaves, urad dal, tamarind, peanuts, chilies and fenugreek seeds. South Indian chutneys are also liked by people. The main ingredients for preparing these chutneys are coconut, peanuts, dal, tamarind, fenugreek seeds and cilantro.

What makes it unique

The major difference is between North and South Indian food as the latter is totally opposite to former. The cuisine of South India is hotter than the North Indian cuisine. South Indians do not use of Garam Masala or any other dried spices but, turmeric, black pepper and cardamom are exceptions.

South India cuisine is a perfect blend of flavour, colour and taste and also takes care of the nutritional balance. Even, the visual appeal of the South Indian dishes is quite appealing from North Indian food. In beverages, coconut water, coffee is popular in South India. South Indians like to have coffee after having their meals.

While North India cuisine is broadly characterized by meats and vegetables cooked in the tandoor i.e. coal fired barbecue, use of cream in dals and yogurt in marinades. Whereas South India food is characterized by dishes cooked on the griddle such as dosas, thin broth like dals called sambar and an array of seafood.

South Indian dishes are not just delicious but also very easily digestible as the South Indians do not use much oil in cooking their meals. So, “It’s a good ‘healthy’ differentiator, liked across the country and can be served at great value. In addition to this, it is easily digestible and light on the stomach”, pointed Murali Parna CEO at Sagar Ratna Restaurants Pvt Ltd.

So, South Indian food is healthy and gluten free unlike other Indian cuisine. But at the same time it is said that it is good for breakfast.

The Indian cuisine is much loved for its dose of spices and unique vegetables. Just like Indian culture, Indian food gets diverse with changing demography and geography.

What make Indian food so novel and delicious are the different flavours that are used in cooking. Indian food even has an amazing influence across the world especially in Southeast Asia. According to a report by independent.co.uk, in a new analysis of more than 2,000 popular recipes, data scientists discovered the key reason why Indian food tastes so unique is it does something radical with flavours, something very different from what people tend to do in the United States and the rest of Western culture. And it does it at the molecular level. Though the chefs in other countries make a dish with ingredients, Indian chefs play around and mix different flavours to make a dish.

On the same note Chef Michael Swamy, Celebrity Chef and Author said, “Food shifting is an art and making it represent beautifully as broad as Indian cuisine is making it a global cuisine. We have to take it to a higher level and the only way we can do it is by presentation or playing with the flavours.”

In 2013, a nifty chart shared by Scientific American shows which foods share the most flavour compounds with others and which food pairings have the most flavour compounds in common. Though the Indian cuisine mainly consists of rice, atta and a variety of pulses, oil is the most important ingredient of Indian curries like groundnut oil; Mustard oil is more commonly used, and in South India, coconut oil and Gingelly Oil is common. Spices which are used in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander and garlic (lassan, poondu) and Garam Masala. Indian recipes contain cayenne which is used as the basic for curry powder.

“I was not aware of the type of ingredients that we have in our country until I visited South India and found that there are many ingredients which are still unidentified,” shared Chef Vicky Ratnani, F&B Director, F&B Asia Ventures.

Adding on the same lines, Chef Sabyasachi Gorai, Celebrity Chef and Mentor Fabrica by Saby said, “French technique can give us learnings and what we have in this country; if you put this together we have already a combination that I feel can be regional mother recipes and recipes of international trends.”

As food styling is a natural culmination of good cooking skills, one has to create a dish that seduces the taste buds. It is a fine art and one should also be knowledgeable about how to cook, and should know how food behaves as aesthetically and scientifically. Visual appetising is a thing which has become a necessity even in local eateries.

The latest food trends include European Foods like Mac & Cheese, Cream of Tomato Soup, Spaghetti Bolognese, Grilled Cheese Toast or Chicken Kiev. India is known as the wealth of regional cuisines and ingredients. There are also a majority of home cooks who mainly specialise in desserts, but now they have added biryani, chaat, pasta, cupcakes, kebabs etc to their skills. The demand for local restaurants too is becoming significant in many residential areas. Technology is also getting smarter and useful. It is creating tools to help restaurants build, analyse and be more efficient for their businesses. There are multiple point of sale (POS) related software in the market, that allow to evaluate everything from the generic customer demographics, loyalty programs and contact details to more specific stats. Hence, Indian cuisine is cherished globally.  

Year 2014 saw lots of global cuisines and brands entering India that tweaked and reinvented their menu and cuisine to suit the Indian palate. But what is awaiting us this year is totally amazing, as experts and experienced chefs in the industry are working on ‘bringing back the regional Indian cuisine’ in its original form.

“Food has to change with time, and the efficiency in food is the need of the hour with some regional tweaks and global parameters,” shared Masterchef Sanjeev Kapoor, Restaurateur and Celebrity Chef, SK Brands. Adding on, he said, “The effort to return ratio is not very exciting in food business- the money, the collective effort that the chef has put in designing the menu is very low.”

Adding on the same lines, Chef Vicky Ratnani, Celebrity Chef and F&B Director, F&B Asia Ventures, said, “We are going through the most colourful phase of the food business. We have some amazing local, regional produce which is still undiscovered and I believe there is so much to do with Indian cuisine at this point of time.”

Reinventing Regional Cuisine

Earlier in 2015, it was predicted that modern Indian cuisine will rise with passing time, later this year, what we are seeing is that chefs are working on locally sourced ingredients and are trying to introduce the regional and the authentic cuisine to the global masses. Celebrity chefs like Michael Swamy, Manish Mehrotra, Sanjeev Kapoor, Harpal Singh Sokhi and Chef Sabyasachi Gorai amongst others are working on local and regional Indian cuisine and have picked products like ‘sattu’ from Bihar, grated coconut from Kerala, ragi and ‘akki’ roti from Karnataka, dhokla from Gujarat, and a variety of rice, chicken and sea foods from Konkani region in their menu.

“Regional cuisines need to be promoted because till now food in India is seen as the typical Punjabi food which has dominated the Indian food menus. Everybody in India and outside India thinks that it is the only Indian cuisine, but that is not true. We have different types of foods which are delicious. There is a vast range of food from Kerala, Tamil Nadu, Karnataka, Bengal, Gujarat, and Kashmir, but people don’t know about it. So, this is the reason we as a chef want to promote regional food and regional cuisine,” pointed, Chef Manish Mehrotra, Corporate Chef, Luxury Dining, Indian Accent.

Adding to the same, Chef Sabyasachi Gorai, Mentor and Chef, Fabirica by Saby said, “Tourists are now looking to marry two of the most exciting things- travel and food. Various culinary journeys are being organised throughout the country to promote Indian food.”

Experts also believe that today, Indians are much more attracted to the foods which are well advertised as they are no more restricted to eating out but they want to know what all things have been used in designing the menu. And they want to consume a healthy or a balanced product without affecting their health.

“Indian food today needs to create an image as the food is badly represented globally, and we as chefs, need to work on making the Indian cuisine an international cuisine,” shared, Michael Swamy, Food Consultant and Chef.

Sharing similar belief, JP Singh, Executive Chef, ITC Maurya, said, “Our food remains the same, with same consistency, perfection and delivery, as we are known for what we are serving, so we never try to play with our food.”

Thus, we can say that Indian cuisine has its own charm despite global cuisine entering the Indian F&B race.  

Indian F&B industry has witnessed various new trends in the last two years, where 2013 witnessed trend that made every restaurant try its hands at molecular gastronomy and 2014 was devoted as a year of innovation. According to Restaurant India Research, 2015 was filled with food-tech innovations focsued on healthy food, prompt delivery and structured supply chain.

Some experts believe that traditional Indian cuisines with a blend of modern techniques was on demand as in the last two years, while others were of the opinion that healthy food options with taste and quality was on demand as well.  And to find what is actually going to be cooked in Indian kitchen, Restaurant India went to the food and beverages fraternity to list the top eight food trends that  ruled the Indian palate. A Closer Look!

Chef driven start-ups

Being the year of innovation and food startups, chef driven startup was one of the hot segment that picked up the food business race this year. Citing good model, to finest produce, the trend saw lots of attention from the investors. And, as the model is backed by the hands that cooks the purest and healthiest food, players like Holachef, Foodport, iTiffin and ZuperMeal ruled the nation.

"We enlist the services of home ‘chefs’ who may be a homemaker, a working professional or anyone who can cook well and is looking to earn through it. They need not be professional chefs per se, although professional chefs are not excluded either," shared one of the Co-founder at ZuperMeal.

Rise of packaged food segment

And, as everyone is getting into the fast pace of life, packaged food industry has seen a new growth in the last one year. With market leaders like, Maiyas Beverages entering the segment with their cool recipes, the trend is really getting hot at a time when women are joining hand with the men to do the outdoor needs. and, what better could it get with the RTE and RTC segment where there is lots of opportunity for home cooked like taste. 

A latest poll by ASSOCHAM, highlights that, "76 per cent parents, mostly both working, with children under five-years in the big cities, are serving easy-to-prepare meals at least 10-12 times per month in some form or the other.

Indian regional cuisine with modern tadka

Irrespective of the fact that foreign restaurant chains like Burger King, Nando’s, Carl’s Jr entered the Indian market, Indian foods are still the hot favourite among food lovers breaking its traditional confines with modern interpretations. Regional dishes from all corners of the country will hit the five star restaurants in the country.

According to experts, “There are a lot of changes that are going to happen in the Indian F&B segment. As people are willing to experiment new dishes, they will focus more on local and sustainable produce with little tweaks in the menu.”

Healthy food options took the centre stage

Gluten-free menu items and kale salads are so yesterday. Today, people will look for health as well as taste going hand on hand. Yogurt brands, smoothies, dairy products and special food items hit the Indian menu. New Juice brands and start-ups entered the market, and local as well as global players are reaching out to healthy young India.

“Not only India, people across the globe are becoming more and more conscious about their health and lifestyle. Thanks to the various awareness campaigns, people are now realising the ill effects of junk food and empty calories. Additionally, the young working population are independent and do not have much time to prepare every meal at home, which is why they look to eat out. They are eating out more often than earlier, which is why the demand for nutritious and healthy meal is constantly increasing because they don't want to repeatedly have heavy, fat filled and/or unhealthy junk food,” says, Arjun Khera, CBO, Smoothie Factory India.

Locally sourced fresh ingredients a preferred choice by chefs

The chefs in India, who are the man behind serving the food, look around for for some fresh ingredients with an environmental consciousness as they did in the last few years. They prefered the locally produce vegetables, meats and seafood to maintain the freshness of food served at the table.

“We believe in putting only the best and fresh ingredients to any of our recipes. We do not tweak the menu, but try to bring the authenticity to the table. The only USP that we follow is cook food from the best ingredients in the correct cooking method. The only place where we tweak the menu is the ‘designing’ of the menu,” says, Sanjay Patti, F&B Director, Hyatt Regency Gurgaon.

Online food ordering moved to a greater height

With major players like foodpanda and Tastykhana taking the leap in the online food ordering segment in India, many local and small players have entered in the segment from different regions in the country.  goGrab.in, DineIn, FoodCloud and are getting a great response as people these days find online ordering a best place to order food as it avoids the hassle caused in ordering food and hence, it seems to rule the country in 2015 as one of the best F&B trend inviting the major players like Zomato to enter this segment.

Fast foods will continue to rule the palate

Whenever it comes to take a hunger bite, diners rush to restaurants for fast foods like burgers, noodles, momoz, manchurian, pizzas etc. Acknowledging the same, not only Indian brands, even foreign restaurants have made a way forward into the country. These dishes dipped in sauces and different gravies have touched the heart of youngsters in the country was seen in restaurants in 2015.

Meals on wheel

With people travelling from one place to another, today many new food joints have come serving food on train and buses. YatraChef and TravelKhana have wonderfully associated with number of restaurants over 150 cities to serve food on train. Not only this, IRCTC has also partnered with major brands like Jumboking, Lite Bite Foods and Subway amongst others to run their outlets at various railway stations to provide food options to the travellers. According to the experts, easy to grab food is in demand as it consumes less time and one can consume it on the go and hence, it ruled 2015.

Indian food trends will enter into new miles in 2016, where socialising the food on Instagram and Twitter by food photographing and sharing via social media will be a new fun. Hence, today’s food lovers are very much aware about what they choose to eat and what suits their palate best.

Indian food industry has a successful history when compared to other parts of the world. From discovering its regional menus and cuisines which comprises more than a thousand recipes from each region and the inclusion of changes with each demography to adoption and acceptation of global cuisine, which India has adapted to be in tune with the global trends.

Year 2014 saw lots of global cuisine and brands entering India that tweaked and reinvented their menu and cuisine to suit the Indian palate. But what is awaiting us this year is totally amazing, as experts and experienced chefs in the industry are working on ‘Bringing back the Regional Indian Cuisine’ in its original form.

Reinventing Regional cuisine

Earlier in 2015, it was predicted that modern Indian cuisine will rise with passing time, later this year, but what we are seeing is that chefs are working on locally sourced ingredients and are trying to introduce the regional and the authentic cuisine to the global masses. Celebrity chefs like Michael Swamy, Manish Mehrotra, Sanjeev Kapoor, Harpal Singh Sokhi and Chef Sabyasachi Gorai amongst others are working on local and regional Indian cuisine and have picked products like ‘Sattu’ from Bihar, grated coconut from Kerala, ragi and akki roti from Karnataka, dhokla from Gujarat, and a variety of rice, chicken and sea foods from Konkani region in their menu.

“Regional cuisines need to be promoted because till now food in India is seen as the typical Punjabi food which has dominated the Indian food menus. Everybody in India and outside India thinks that it is the only Indian cuisine, but that is not true. We have different types of foods which are delicious. There is a vast range of food from Kerala, Tamil Nadu, Karnataka, Bengal, Gujarat, and Kashmir, but people don’t know about it. So, this is the reason we as a chef want to promote regional food and regional cuisine,” says Chef Manish Mehrotra, Executive Chef, Indian Accent.

Meanwhile, experts also believe that today, Indians are much more attracted to the foods which are well advertised as today they are no more restricted to eating out but they want to know what all things have been used in designing the menu. And they want to consume a healthy or a balanced product without affecting their health.

Sharing his view on the same lines, Chef Jatinder Uppal, Lead Auditor- Passion Foods, believes, “I think Indian cuisine has to be more advertised and displayed so that people start understanding what Indian food is. Besides, it has got a huge variety of cuisines and everybody has to learn a lot from regions.”

Meanwhile, Chef Michael Swamy is working with the JJR (Jem’s Jungle Retreat) to bring back the regional cuisine to the global masses at Corbet National Park, which is the top most destinations in India for the global tourists.

“Today, it is very important to involve the senses and deliver new experiences to people. You need to take them out of restaurants to understand the culture and cuisine of this country. Chefs like me are now moving from traditional restaurants. In this regard, we have associated with Jungle Retreat, where we are taking people to the cuisine and not cuisine to people,” shares Swamy.

And at the same time food critic and writer, Osama Jalali, who is so much involved with the regional 'Rampur Cuisine' is working with Oberoi Hotel Gurgaon to bring back the lost food or the cuisines.

"I want to promote the cuisines which was cooked by our great grandmothers in home, I am on revival of the lost cuisines," says Jalali.

Thus, we can say that Indian cuisine has its own charm despite global cuisine entering the Indian F&B race. And Indian cuisine is here to stay for long.