21 hrs ago
Global Cuisine Finds Indian Twist Among Younger Diners
People in India are trying more foods from around the world.
These foods are often changed to suit Indian tastes.
For example, shawarma may be made spicier than the version served in its original country.
Young people are especially interested in foods they discover through social media and international culture.
Some foods, such as matcha, kimchi and miso, may seem unfamiliar at first.
However, Indian cuisines already include many strong and unusual flavours.
This familiarity can make new international foods easier to enjoy.
Travel is expensive, so Indian versions can give people a way to try global cuisines locally.
These versions may not taste exactly like the original dishes, but they create a bridge between foreign and familiar food.
International foods are becoming more common in smaller Indian towns and local cafes.
Younger consumers, especially Gen-Z, are driving interest in global cuisines and cultures.
Indian diners often adapt unfamiliar foods by adding familiar spices and flavours.
Sahil Makhija says affordability and social-media exposure help turn niche food trends mainstream.
Chefs say Indian food traditions already include flavours such as fermentation, bitterness, sourness and pungency.
- Who
- Indian diners, especially younger consumers and Gen-Z, along with food critic Sahil Makhija and chef Thomas Zacharias.
- What
- International cuisines are being adapted with Indian spices and flavours for local consumers.
- Where
- In India, including smaller towns, local cafes and the wider Indian food market.
- When
- Recently, as described in the article; the trend has grown with increased social-media exposure and youth interest in global cultures.
- Why
- Affordability, social-media curiosity, limited access to international travel and familiarity with strong Indian flavours are helping global foods gain acceptance.
Key facts
- Main trend
- Global dishes are being reworked through an Indian culinary lens.
- Key audience
- Younger consumers, particularly Gen-Z, are actively seeking international food trends.
- Popular influences
- K-pop, Japanese food and exposure to different cultures helped move some foods from niche to mainstream.
- Local reach
- International cuisine is appearing in smaller towns and local cafes.
- Example of adaptation
- Shawarma may be made more heavily spiced to suit Indian preferences.
- Cultural familiarity
- Indian food traditions already include fermented foods, pickles, bitter greens, pungent ingredients and intense souring agents.
- Access factor
- Local adaptations offer an alternative for people who cannot travel internationally to experience these cuisines.
Quotes
Thomas Zacharias
Chef and founder of The Locavore discussing Indian culinary familiarity
“India contains an extraordinary range of food cultures. Fermented batters, pickles, dried and fermented fish, bitter greens, pungent ingredients and intense souring agents are already part of everyday food in many regions”
deccanchronicle.com
“Travel is a privilege and not everyone can go to Italy and eat authentic Italian food, this is the only way people will eat Korean, Japanese, Italian cuisines and more”
deccanchronicle.com
Sources
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