Archive · 10 Jan 2026
Indian Chefs Embrace Sustainable, Indigenous Ingredients in 2026
In 2026, Indian chefs are excited to cook with unique and sustainable ingredients.
They want to use foods that are good for the environment and connect them to their cultural roots.
Some of the ingredients they are looking forward to include sohphlang, a crunchy tuber from Meghalaya, insect protein, which is a sustainable source of protein, bhatt, a nutty soybean from Uttarakhand and Nepal, green garlic, a sweet and fragrant garlic from Maharashtra and Gujarat, red amaranth, a leafy green not commonly found in restaurants, and seaweed, an umami-rich ingredient from the Konkan coast.
These ingredients will be used in various dishes to highlight their unique flavors and textures.
Chefs are focusing on sustainable and indigenous ingredients for 2026.
Sohphlang, a crunchy winter tuber from Meghalaya, will be used in dishes like tuber dumplings.
Insect protein, historically consumed in India, will be integrated subtly into dishes for sustainability.
Bhatt, a nutty soybean from Uttarakhand and Nepal, will be explored in various forms like slow-cooked dishes with goat meat.
Green garlic from Maharashtra and Gujarat will be the main ingredient in dishes like green garlic thecha and infused oils.
Red amaranth, a leafy green, will be used in sandwiches and other dishes to provide unique flavors and textures.
- Who
- Top chefs from across India
- What
- Chefs are focusing on sustainable and indigenous ingredients for 2026
- When
- In 2026
- Where
- Across India, with specific ingredients from various regions
- Why
- To promote sustainability and connect with cultural roots
- Sohphlang
- Crunchy winter tuber native to Meghalaya
- Insect Protein
- Sustainable protein source, historically consumed in India
- Bhatt (Black Soybean)
- Earthy, nutty ingredient from Uttarakhand and Nepal
- Green Garlic
- Tender, sweet garlic from Maharashtra and Gujarat
- Red Amaranth
- Leafy green used in Indian cuisine, not common in restaurants
- Seaweed
- Umami-rich ingredient from the Konkan coast
