NEW TREND IN INDIAN CUISINE

1454852_573474879390692_1383980745_nNEW TREND IN INDIAN CUISINE.

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NEW TREND IN INDIAN CUISINE

As I am writing this article when Indian Politics has also got a new trend in election winning a single largest party. This was happened in 25 years and the new Era was began in Indian Politics.  At the same time, all these years the Indian cuisine has also changed and  it has become versatile and more modern. In Old Era the Indian cuisine was known for heavy food because of the method of cooking, using fat ingredients like butter, cream, coconut, oil, yogurt and more. And serving used to be done in a copper ware.

The changes begin when the new Indian Chefs introduce the different way or method of cooking of indian dishes, and the perception of indian food. Thanks to the Chefs Such as Michelin star   Chef Vineet Bhatia, Chef Atul Kochar , Chef Vikas Khanna, Master Chef Sanjeev Kapoor , Chef Manesh M, Chef Sriram Aylur  and many more who put all their efforts to make Indian cuisine as one of the famous dishes globally. They presented in different way to become more healthy, tasty, and enticing.  Some of the chefs started using so many   ingredients which are not common in Indian cooking terminology, like pigeon,  rabbit, genie fowl, alaskan crab, cavier, butter squash, venison, and so on ….which made Indian cuisine so interesting and modern. Even in terms of crockery, new modern  very innovative has been used. Even the world big company like Mc Donald, indian food inspired them to make a new dish burger called “Aloo Tikki Burger” means potato patti burger, and as an indian i am really feel proud to see that one of your own signature food to be known worldwide.

Its amazing and so exciting to see that Indian dishes  paired with wines, champagne , beers, and whisky. And even in vodka. People and Diners are expecting the best of Indian cuisine. These efforts by all the chefs are highly appreciated by the dinner. Chefs are now  working in wording and description of dishes to make more interesting and eye appealing to attract diners. Creating some menus like “Chefs Tasting Set Menus” which consist different varieties to taste but smaller portion. Younger Indian chefs are coming up with unique ideas, creative beliefs, to do something different that has changed all these years. Diners are always looking for unique experience that is what as motivated, inspired the chefs renowned restaurant to do special dining experience.

I feel proud for the few Michelin Indian restaurant in  worldwide ,such as  Zaika, Tamarind, Quilon all in London  , Junun And Tulsi in New york . In Sinagpore too there are few restaurant which are redefined the Indian cuisine and perception such as the Song Of India, Rang Mahal and Jiggs Kalras Punjab Grill. I can see that there will be a bright future for the Indian cuisine and Young Indian Chefs in the world wide to make their presence and competitive globally with their creations since the new trend is BEGIN……