The Pan-Asian Food Revolution In India

When you think of Asian food, from across the continent, the one word that instantly kicks in is ‘flavour’. For centuries, Asian food has been revered for packing bombs of flavour in every bite, with distinct ingredients and age-old recipes gracing the plates and palettes of many. And while Indian food has its own rich culinary history to credit, North and Southeast Asian food have set foot into the Indian landscape in a revolutionary way.

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From 2-minute Maggi to delectable bowls of Japanese Shoyu ramen, our journey from ‘inspired’ to ‘authentic’ has been rather fascinating. So, how did this journey come about? And whom do we applaud for this new wave of Pan-asian food lovers?

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• International travel breeds people who eat and understand international cuisine(s)
• Travelling chefs carry their craft and knowledge with them to different parts of the world
• Hyper-focused, cuisine-led restaurants have seen a tremendous growth in the past few decades
• Movies, pop culture, and internet-driven awareness has increased the demand for flavours across borders

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Experts believe that not just the top 5% of the country, but even a working class citizen expects authenticity and originality in recipes. For the longest time, ‘Indian Chinese’ was an accepted standard, but that train has long left the station.

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Of the plethora of Pan-asian food options that are available to Indian foodies today, some dishes/courses seem to be doing better than others.

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• Japanese sushi rolls
• Thai set meals
• Korean fried meat and barbecue
• Dumplings, dim sums, and baos
• Indonesian nasi and mee goreng
• Burmese soups and salads
• Ramen bowls from across the spectrum

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And not just restaurants, the Pan-asian ship has sailed quite smoothly into home kitchens as well. Studies show that home cooks and cloud kitchens are now experimenting heavily with authentic Southeast Asian recipes, with better awareness of ingredients, spices, and plating techniques.

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Across India, some kitchens have become absolute crowd favourites. Neung Roi, Plum by Bent Chair, and Sikewok in Delhi; Zenmai, Pa Pa Ya, and Caton Supper Club in Mumbai; Rim Naam, Nasi and Mee, and Thai Basil in Bangalore; These are just a few of the umpteen authentic choices that consumers are presented with.

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If trends and research are to be heralded, the Pan-asian revolution is far from dying down. More and more chefs and restaurateurs are placing their bets on Pan-asian menus and experiences, with a bid to transport consumers with a curated plate of food.

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Will Indian Chinese stay relevant in a few years? Will Indian food take over other Asian countries in a ‘vice-versa’ scenario? Follow us at Overture to stay up-to-date about all things culture, food, and experience-led.

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And if connecting over a plate of food is up your alley, we’re ready to order up any time!

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