India Couture Week 2025: Suneet Varma and Roseroom celebrate femininity
Isha's collection Whispers Of Love To Myself, for her label Roseroom, was a tender ode to her own self. European romanticism came through in sculpted lace corsets, bustled skirts, and veiled capes crafted from Chantilly lace, tulle, and organza. However, there was a sense of déjà vu, as the silhouettes and the lace drama were reminiscent of her last year's ICW showcase.
Suneet Varma's collection Sehr brought a theatrical flair with iconic '60s and '70s Bollywood music setting the mood as models glided on the runway. His designs struck a balance between sensuality and craftsmanship, offering fresh silhouettes that stood out. While the dramatic headgear may have overwhelmed some specators, they added a bold, statement-making edge in keeping with the show's theatrical tone.
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Is Eurasian cuisine finally ready for its spotlight?
In a world where culinary boundaries are being redrawn by globalisation, Eurasian cuisine remains one of the most underappreciated legacies of our interconnected past. Nestled in the heart of Delhi's vibrant food scene is The Piano Man, where Chef Manoj Pandey, Partner Chef at the restaurant, is quietly leading a delicious revolution, one plate of Eurasian food at a caught up with Chef Pandey to understand what defines this culinary genre, why it has remained largely in the shadows, and what it will take for it to finally be recognised as a global food movement. Why Eurasian cuisine is finally ready for its spotlight advertisementA CUISINE BORN OF COLONISATION AND CULTURE'Eurasian cuisine is not just fusion, it's a story of centuries of survival, trade, colonisation and adaptation,' says Chef Pandey, as he reflects on the evolution of this rich, layered culinary tradition. Indeed, Eurasian cuisine is a melting pot of European and Asian influences. It emerged from the 16th century onwards, when Portuguese, Dutch, and British colonisers settled across Asia, bringing their ingredients, culinary techniques, and sometimes entire food cultures along with them. In turn, they adopted local spices, produce and preferences. Chef Manoj Pandey 'From Portuguese-Malay and Dutch-Indian to British-Chinese fusions, every region has its own take on Eurasian food,' Chef Pandey notes. 'There's no one-size-fits-all approach. It's adaptive, deeply regional and born out of necessity.'The result? Dishes like Goan vindaloo, which began as a Portuguese stew flavoured with wine and garlic but evolved in India with vinegar, palm toddy and local masalas. Or Macanese minchi, a stir-fry of minced meat with potatoes and soy sauce, seasoned with Worcestershire, a true blend of East and West on the same plate. Why Eurasian cuisine is finally ready for its spotlight MORE THAN JUST FUSION: WHAT MAKES EUROASIAN FOOD UNIQUESo what sets Eurasian cuisine apart from modern fusion food that merely mixes flavours for novelty?'Depth,' Pandey says simply. 'Other fusion cuisines are often about creating something new. Eurasian cuisine is about preserving something old. It respects both sides of the fusion, it's not just gimmick, it's history.'According to Chef Pandey, the secret lies in its bold and balanced flavour profiles.'You'll find fermented shrimp paste or belachan in many Eurasian recipes,' he says. 'It's that funky, umami-rich backbone. Then there's tamarind, lime juice or vinegar to cut through the richness, and coconut milk that brings creaminess without relying on dairy.'advertisementAromatics are also key, lemongrass, ginger, garlic, onions, ingredients that tie Asian and European dishes together seamlessly. 'It's common to find European techniques like braising or roasting being used on meats marinated in soy, chillies, cloves and cinnamon,' Chef Pandey explains. 'That's what makes Eurasian food unique, it's a real bridge between cooking philosophies.' Why Eurasian cuisine is finally ready for its spotlight WHY ISN'T IT MORE POPULAR?Despite being centuries old, Eurasian cuisine has yet to break into the mainstream global food scene the way Japanese, Korean or even Thai food have. Chef Pandey is frank about why.'There's no unified identity,' he says. 'It's not a single cuisine, it's a collection of microcultures. People don't immediately know what 'Eurasian' food means unless they've lived in places like Goa, Macau or Malaysia.'He adds that smaller Eurasian communities have preserved this heritage mostly within homes, through oral recipes passed down from grandmothers to grandchildren. 'There's little documentation. These recipes don't always make it into books or TV shows.'advertisementAnother reason? 'In multicultural countries, Eurasian food is often overshadowed by bigger players. In Singapore, for instance, Chinese, Malay, and Indian cuisines dominate. Eurasian dishes are there, but you need to look for them,' Pandey adds. Why Eurasian cuisine is finally ready for its spotlight THE MOVEMEMNT TO PRESERVE AND PROMOTEThat said, momentum is building. According to Pandey, tourism has played a big role in reigniting interest in these forgotten flavours.'In Goa, tourists come looking for vindaloo, but we try to show them that there's more, like sorpotel or bebinca,' he says. 'Macau is doing something similar with minchi, and both cuisines are being pitched for UNESCO cultural heritage recognition.'He also points to the growing number of modern chefs, like himself, who are reimagining Eurasian classics in contemporary formats.'At The Piano Man, we're experimenting with Eurasian dishes in a new context. For instance, pairing braised meats with Asian glazes but plating them like French fare. It sparks curiosity.'Meanwhile, digital platforms are helping in ways traditional publishing couldn't. 'We're seeing families record their recipes on YouTube, food historians documenting oral traditions, and even chefs on Instagram explaining the backstories behind these dishes. That's powerful.' Why Eurasian cuisine is finally ready for its spotlight advertisementWHERE EUROASIAN CUISINE GOES FROM HEREWith diners increasingly seeking out 'authentic yet new' experiences, Eurasian food may finally be ready for the limelight. The challenge, Chef Pandey believes, is to tell the story with respect and detail.'Food is culture. Eurasian food is proof that borders may have been drawn by colonisers, but flavour doesn't follow rules. It evolves, adapts, and lives on,' he perhaps that's the ultimate appeal of Eurasian cuisine, it isn't just about the plate. It's about a people, a history, and a beautifully tangled narrative of human the hands of chefs like Manoj Pandey, that story is being retold, one beautifully balanced dish at a time.- Ends
