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Indian authentic cuisine’s appeal rises globally
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Friday, 09 October, 2026, 08 : 00 AM [IST]
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Anurag More, Mumbai
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The growing global interest in Indian cuisine, coupled with changing consumer expectations, is reshaping the food and hospitality industry, according to Chef Brijesh Singh. He believes diners are increasingly seeking authentic culinary experiences, greater consistency and a deeper understanding of the food they consume.
Singh said one of the biggest changes witnessed in recent years has been the growing interest in Indian cuisine both domestically and internationally. Indian food is no longer viewed through the lens of a limited number of popular dishes, with consumers showing greater curiosity about regional specialties, traditional techniques and the stories behind the cuisine.
“People no longer see Indian food merely through a few popular dishes and now show greater enthusiasm to learn about local specialties, technical know-how and other aspects of our cuisine,” Singh said.
According to him, diners today are better informed and expect more than just a meal. They are looking for consistency, quality and an overall experience. This is encouraging chefs to explore culinary traditions more deeply while adapting their approach to the preferences of contemporary consumers.
Singh’s own experience of working across different countries, from India to Germany, has reinforced his view that authentic Indian flavours have significant global appeal.
With consumers increasingly seeking authentic yet contemporary food experiences, Singh believes innovation should not come at the cost of traditional culinary identity. “First, you need to learn how traditional dishes should be prepared, together with the ingredients, before trying to make changes,” he said.
Drawing from his experience with tandoor cooking, Singh highlighted the importance of seemingly small details such as heat, marination and cooking time. Once these fundamentals are understood, chefs can experiment with presentation, serving styles and other elements without compromising the essence of the dish. He believes the strongest innovations are those rooted in culinary principles and traditional techniques while offering consumers a contemporary experience.
Singh expects the growing interest in authentic Indian cuisine to have a lasting impact on the restaurant and hospitality sector. Consumers are increasingly interested in understanding where their food comes from and how it is prepared, while traditional cooking techniques are receiving renewed appreciation.
“Any restaurant that can combine both authenticity and consistency will be successful in building a good rapport with its customers,” he said. He also sees significant potential for traditional Indian cooking techniques to gain greater recognition within the global culinary landscape.
Local, seasonal and indigenous ingredients, according to Singh, have an important role to play in developing contemporary menus. Understanding an ingredient allows chefs to build not only individual dishes but also complete menus and culinary narratives around it. He believes the use of locally grown ingredients can create dishes that connect food with a region and its culture.
“Modern cooking does not really mean trying new things; rather, it means rediscovering what is already out there and making it even better,” Singh said, adding that chefs should maintain a simple principle of respecting ingredients while ensuring that taste remains central.
With regional Indian cuisines gaining prominence, Singh believes the food traditions of Uttarakhand remain relatively underrepresented and deserve greater attention. He described Uttarakhand’s food culture as distinctive and rooted in simple cooking practices. According to him, the cuisine represents only a small part of the diversity that exists across India's regional food traditions.
“Each region has its own food traditions and culture,” he said, pointing to the potential for lesser-known regional cuisines to receive greater recognition among consumers and chefs.
Changing consumer attitudes towards health, nutrition and sustainability are also influencing menu development. However, Singh believes taste will continue to be the most important consideration for diners.
For chefs, the challenge is to create dishes that are both flavourful and thoughtful in their use of ingredients and cooking techniques. He noted that Indian cuisine already has numerous traditional examples of balanced ingredient use, providing chefs with a foundation for developing contemporary dishes.
While creativity is important, Singh believes consistency is critical when developing commercially viable menus. An innovative dish can only succeed if a restaurant is able to reproduce it reliably. His approach begins with the ingredient, flavour experience and technique before considering how the dish fits the expectations of both customers and the restaurant.
“Consistency has to be a priority. A dish can be innovative but if the restaurant cannot continue producing it in the same way, it cannot appear on the menu,” he said. His experience in professional kitchens has reinforced the importance of reliability, with every dish expected to deliver the same level of quality regardless of when it is served.
Presentation and storytelling have also become increasingly important as consumers seek to understand the food they eat. Singh, however, believes presentation should complement the food rather than distract from it.
For him, the real story begins with the ingredient, technique and culinary tradition behind a dish. A kebab prepared in a tandoor, for example, represents not just a finished product but years of culinary knowledge, technique and experience.
As Indian cuisine continues to gain recognition, Singh believes its future lies in combining authenticity, consistency and thoughtful innovation while preserving the techniques and traditions that define its diverse culinary identity.
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