Thursday, November 1, 2012

Changing trends in Indian cuisine

Close your eyes and imagine Indian cuisine - sinful desserts laden in oversized kadais, rich lentils simmered with spices served with a dollop of cream and butter.  The portions are large, the focus is on quantity, and are served with a rustic touch. Talking in present day scenario this is a story of past. The last two decades have brought in tremendous change in the gastronomic world of Indian cuisine.
The enterprising chefs and restaurants are weaning the Indian palate away from fusion food to the delights of modern Indian cuisine. Innovative Indian cuisine is evolving in taste, texture and presentation. Now it’s about - Passion, Presentation, Pairing and a hint of GLAMOUR! Speaking truly the cooking method is still the same, but the presentation and flavours have gone global.

The world is witnessing the success of modern Indian chefs.
Less than a year ago, Vineet Bhatia, owner of Rasoi, which has a Michelin star in London and Geneva, launched Ziya, which is now arguably the leading contemporary restaurant in Bombay. The top three Modern Indian restaurants in India are considered to be Varq and Indian Accent in Delhi, and Ziya in Bombay. All three serve their dishes fully plated in the European style, rather than the traditional Indian way of communal dishes in the centre of the table.
A number of factors have made it possible for Indian food to get the look which it has today.

The changing dynamics of the country has made the availability of ingredients easier. At the same time the knowledge and interest level of people has increased in terms of what they eat. We also cannot ignore the influence of foreigners residing in India and the NRI section.
The eighties and the early nineties saw the introduction of Indian cuisine to the western palate. Indian flatbreads, curry and tandoori soon became the buzz words for restaurants abroad serving Indian cuisine. Soon there were global adaptations moderating the spice, lessening the fiery flavours and taming them to suit the western food aficionados. A decade later, Indian cuisine is reinventing itself once again.

Gone are the days of the usual red and yellow curries, bevy of chutneys and an overdose of strong flavours. The emphasis today is pairing and presentation. It’s about bringing two diverse food elements to create a harmonious blend which tempts the palate of the guest. The pesto dosa is an Indian take on classical Italian pesto sauce and the sinful hazelnut kulfi puts the two ends of the world together on a plate.

Today, Indian cuisine has moved beyond the realms of quantity and over dose of spices, making its way to further never ending innovations!

Nihit Chandra
Asst Lecturer
Food Production

1 comment:

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