Indian cuisine has grown steadily in recent years. Although Indian cuisine has never been represented as healthy there is a turnover. The main reason is the wide variation restaurants are adding on their menu, from mild to spicy, vegetarian, fish dishes and breads.
”Indian cuisine is diverse as the country itself. Most Indian restaurants serve tandoori chicken, biryani or saag paneer while there are meat, fish and vegetarian delicates from diverse regions. Most people are well known with some North Indian dishes presented by restaurateurs. People who visited India want to experience the taste of Indian cuisine in a restaurant near home,” says RJ Singh Oberoi, owner of Bo Phut and CasaSur.
Vikas Khanna, owner of Junoon and Michelin star awared chef, is raising the profile for Indian food for the world and bringing the variety of Indian cuisine into limelight. He cooked for various Hollywood celebrities and President Barack Obama. His passion for cooking and food connects with his spiritual believe that food plays an important role in sharing and giving. Food is religion in India thus it is served as prasad or langar, a traditional concept which includes cooking vegetarian food, serving, and eating together in a communal kitchen in Hindu temples and Sikh Gurdwara’s. With nine cookbooks on his name Vikas’ is spreading the wide variation and rich heritage of India’s cuisine. To serve healthy dishes he uses yoghurt instead of only cream or clarified butter.
Need for passion
NRI’s restaurateurs introduced a small part of Indian cuisine in the seventies to the western world. In Canada the Punjabi Community introduced Punjabi cuisine, Indian’s, Bangladeshi’s and Pakistani’s opened restaurants in London. Indian cuisine has become quite famous for the past decades. Some restaurateurs are coming out their comfort cooking zone and adding new dishes to their menu. Still there is a lack of passion and variation.To raise the bar there’s need for people who are passionate to spread the diversity of Indian food art.