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Hans India
4 days ago
- Business
- Hans India
World flavors, Indian roots: How kitchens are redefining global dining
The global palate is evolving. As travelers become more adventurous and culturally curious, hotel kitchens are transforming into cultural crossroads—places where diverse culinary influences meet the richness of Indian tradition. The phrase "World Flavors, Indian Roots" is no longer just a trendy catchphrase—it's the philosophy guiding a new wave of hotel menu innovation across India and the world. At the intersection of global techniques and indigenous ingredients, hotel chefs are redefining what it means to offer a fine dining experience that is both rooted and refined. Across the luxury hospitality landscape, chefs are tapping into India's deep culinary heritage while weaving in flavors and methods from Asia, Europe, the Americas, and the Middle East. The result is a fusion of cultures that respects authenticity while welcoming reinvention. Think butter chicken tortellini, avocado chaat, quinoa khichdi with Thai basil, or a saffron panna cotta topped with gulkand crumble. These dishes are not simply experiments—they're intentional creations reflecting a world in motion, curated to appeal to both the global traveler and the local connoisseur. A global outlook grounded in locality The shift toward menus that bridge continents begins with an understanding of the changing guest demographic. International guests are seeking comfort in familiar formats, but with a local twist, while Indian diners are increasingly open to global cuisines interpreted through a native lens. Hotels have responded by creating culinary programs that blend storytelling, sustainability, and smart sourcing. Take, for instance, a luxury hotel in Delhi that recently revamped its menu under the guidance of a chef trained in Nordic cuisine. Instead of importing exotic ingredients, the team chose to reinterpret classics using regional produce—smoked beetroot in mustard oil replacing salmon gravlax, or millet crispbread served with curry leaf pesto. This not only resonates with the sustainability trend but celebrates Indian biodiversity in a global format. The Rise of the Indian Global Chef Another key force driving this trend is the new generation of Indian chefs who have trained and worked abroad. These culinary professionals are bringing back refined techniques and presentation styles from Michelin-starred kitchens, marrying them with flavors and ingredients that speak to their roots. This East-meets-West approach is turning hotel dining into a cultural showcase. Chefs like Vineet Bhatia, Gaggan Anand, and Garima Arora have pioneered this philosophy, and many hotel chefs are following suit—elevating street food elements into plated art, reimagining biryani as a risotto, or using tandoori grilling in Japanese-style yakitori preparations. The menus are not just delicious; they are narratives of travel, migration, innovation, and memory. Regional India goes global While global flavors are entering Indian kitchens, there's also a reverse movement—of taking lesser-known Indian regional dishes and presenting them in globally appealing formats. From the smoked pork of Nagaland to Kerala's toddy shop fish curry, hotel chefs are exploring India's culinary map, refining rustic dishes into elegant offerings. Menus with a mission Beyond fusion and flavor, many hotel chefs are approaching menu curation with a deeper purpose—focusing on health, local economies, and cultural preservation. Superfoods like moringa, jackfruit, and amaranth are replacing quinoa and kale, while millets are making a strong comeback in breads, porridges, and even desserts. The marriage of world flavors and Indian roots isn't about novelty—it's about connection. It's a culinary dialogue that respects where we come from and where we are headed. As hotel kitchens continue to serve as cultural melting pots, guests are offered not just meals, but meaningful experiences—crafted on a plate, savored in a bite, and remembered long after checkout. Final course The hotel industry's culinary evolution is not simply about fusion for fusion's sake. It's about thoughtful integration—a way to bring the best of the world into the heart of India's rich gastronomic heritage, and vice versa. In this journey of flavor diplomacy, hotel menus are becoming passports, offering guests the chance to travel across borders without leaving the table. The future of dining is here: world flavors, Indian roots—and endless possibilities. (The writer is Executive Chef at Riga Foods)
Hindustan Times
27-06-2025
- Hindustan Times
Rude Food by Vir Sanghvi: Why Bangkok is the world's food capital
Which city do you think has the largest number of the world's best restaurants? If you answered London, Paris, Tokyo, Hong Kong or New York, you would be completely wrong. Gaggan Anand's eponymous restaurant came in sixth on the World's 50 Best list of restaurants. The correct answer is Bangkok, which has six of the 50 Best Restaurants in the World according to the organisation that makes these lists every year. The same organisation does a list of the 50 Best Restaurants in Asia, and there too, the number one restaurant was in Bangkok: Our very own Gaggan Anand. Michelin has not been very far behind. Bangkok now has the world's first Thai restaurant with three Michelin stars and a clutch of two-star restaurants, including the excellent Côte by Mauro Colagreco. Michelin has yet to come to India, but the 50 Best Restaurants in the World list does claim to cover India. And last week, when they announced the list, it was a little odd to find that not one restaurant in all of India made it to the list. So Bangkok: 6 vs India: 0. Not fair, is it? Chef Ton runs Nusara and Le Du in Bangkok. Both made it to The World's 50 Best Restaurants list. But that's not the only distinction Bangkok has won in the last few months. The World's 50 Best, the organisation that rates restaurants, also rates the best hotels. And on the current list, the number one, and therefore the best hotel in the world, is the Capella on the Chao Phraya River, another triumph for Bangkok. So, has Bangkok, which most of us know well and regard a reasonably priced holiday destination that is not too far away, suddenly become much more: The food and hospitality capital of the world? It sure as hell looks like it. Let's start with the World's 50 Best Restaurants, because that announcement was the most recent. Though Gaggan Anand has the reigning number one restaurant in Asia, I wondered how he would fare on the more significant international list. The announcement ceremony was in Torino, and just before he left for Italy, Gaggan came over to the brand new Aman where I was staying (I will do a separate piece on how the Aman group created niche super-luxury hospitality later). We spent three hours chatting and I was surprised by his quiet confidence. He knew he would be in the Top Ten, but what intrigued me was how confident he was about Bangkok's prospects. Capella, along the Chao Phraya River, topped the global hotel list. At first, I was a little disbelieving, because all the restaurants he was sure would make it were owned by his friends: Chef Ton who runs Nusara and Le Du, Chef Pam of Potong, and the Suhring twins who shine at their eponymous restaurant where Gaggan is a partner. As Sorn is the only Thai restaurant with three Michelin stars, Gaggan was sure it would also be high up on the list. (He was sort of right: Sorn came in at 17, but was way behind Gaggan and behind Pam's Potong as well.) Six restaurants? I told Gaggan he was nuts until I woke up two days later and saw the list. Gaggan had been absolutely right. Ton got both his restaurants on the list, and 50 Best rated Nusara higher than Le Du. That's the opposite of how Michelin sees it, but I think 50 Best got it right. The 50 Best Restaurants list can be controversial because it can be gamed by restaurants willing to spend money on agents and agencies that handle the so-called influencers who constitute many of the 1,100 voters who are the electorate for the list. As the New York Times noted sneeringly: 'Unlike lists that are reported by publications including The New York Times and Le Monde, or inspected anonymously by an independent entity like the Michelin Guide, the World's 50 Best list allows its 1,100 voters to accept free meals and other perks. The voters are supposed to remain anonymous, but many of the 'gastronomic experts' are chefs, food writers and public-relations professionals who are well known in the food world.' Côte, located at the Capella hotel, has two Michelin stars, and is gunning for a third. Yet, what nobody can deny is that the list makes a huge difference to the commercial performance of restaurants abroad, which is why so many of the world's top chefs attend the ceremony and long to get on to the list. As for manipulation, it's not always as easy as is often suggested. I know Indian restaurants that have spent lakhs trying to get on with no success; they have to be content with the lesser Asia list. On the other hand, while a place on the list can improve profitability abroad (in Bangkok, for instance) it makes no commercial difference to restaurants in India and remains a photo-op and ego trip for our restaurateurs. Not all great Bangkok restaurants made it to the list. I had dinner at Côte, the restaurant run by Davide Garavaglia for his boss, Mauro Colagreco. Mauro is one of the world's greatest chefs and it is to his credit that he has given Davide a free hand. For instance, Mauro's signature pigeon dish is suitably tweaked, and Davide creates big flavours while preserving the delicate nature of each dish. There is no printed menu. Davide customises the meal for each guest depending on their preferences and what ingredients are available that day. Côte has two Michelin stars, and now that Michelin has done its duty and given three stars to a Thai restaurant, Côte is finally in the running for a third star (with Suhring as the other European contender.) Côte missed out on 50 Best, but the hotel it is located in, Capella, topped the global hotel list. Forget about the enormity of the global achievement, but just in Bangkok terms, this is a huge coup. When the hotel opened, it was seen as the little brother to its neighbour the new Four Seasons, and further down, along the river, was the legendary The Oriental. It has now swept past them, surprising everyone in Bangkok. Chef Pam's Potong ranked 13th on the World's 50 Best list. I spent three days there and could see why it was voted the world's best hotel. It's not huge (around 100 rooms) so service is warm, efficient and personalised. The food is very good (compared to both the Oriental and the Four Seasons, certainly) and includes the Côte experience as well as a casual Thai restaurant that does non-five-star-hotel food. The rooms are huge and elegant and every one of them has a view of the river. It more than deserves its success. As I guess does Bangkok. And here's the irony. Because Chinese tourists have stopped coming, Bangkok's hospitality scene has suffered. You can get amazing deals at hotels, restaurants are never full and even as it gets so much global acclaim, Bangkok has never been better value for luxury. From HT Brunch, June 28, 2025 Follow us on
The Hindu
20-06-2025
- Entertainment
- The Hindu
The World's 50 Best Restaurants 2025: a collection of The Hindu's reportage
The World's 50 Best Restaurants 2025 ceremony took place in Turin, Italy on June 19. Maido, the Lima, Peru-based restaurant run by chef-owner Mitsuharu 'Micha' Tsumura took the coveted number one spot at the event. Fourteen restaurants from Asia are part of the top 50 list. Kolkata-born Gaggan Anand's menu is anchored in progressive Indian, with French, Thai and Japanese influences. 'I've done some outrageous things, and I always get them right,' he told The Hindu is an earlier interview. Here is a collection of The Hindu's reportage on some of the restaurants that made it to the list, and the chefs that run them.
The Hindu
20-06-2025
- Entertainment
- The Hindu
Here are the World's 50 Best Restaurants of 2025; Maido from Peru takes the top spot
The World's 50 Best Restaurants 2025 ceremony took place last night In Turin, Italy. Maido, the Lima, Peru-based restaurant run by chef-owner Mitsuharu 'Micha' Tsumura took the coveted number one spot at the event. Bangkok-based Gaggan by chef Gaggan Anand was given the title of The Best Restaurant in Asia 2025, and the sixth spot in the list. Chef Himanshu Saini's Indian restaurant Trèsind Studio in Dubai, which also won its third Michelin star recently, came in at number 27. Nikkei cuisine Maido specialises in Nikkei cuisine, that blends Japanese techniques with Peruvian ingredients. Opened 15 years ago, Maido takes is named after a Japanese phrase used to greet people. Chef Tsumura's ancestors came to Peru from Japan in 1889. The restaurant uses ingredients such as Amazonian chorizo, pork jowl, palm hearts and Amazonian beans. Asian restaurants in the spotlight Fourteen restaurants from Asia are part of the top 50 list. Kolkata-born Gaggan Anand's menu is anchored in progressive Indian, with French, Thai and Japanese influences. 'I've done some outrageous things, and I always get them right,' he told The Hindu is an earlier interview. Dubai's Trèsind Studio, led by Chef Himanshu Saini, made headlines earlier this year for winning three Michelin stars. Located within the St. Regis Gardens at Palm Jumeirah, Trèsind Studio's menu blends heritage with modern techniques. Chef Himanshu, who uses food as an opportunity to teach people more about India, told the Hindu, in an earlier interview, that getting modern Indian food right comes down to getting the flavours and spices right. Potong in Bangkok came in at number 13 and earned the Highest New Entry Award. Chef Pichaya Soontornyanakij aka Pam's progressive Thai-Chinese food is a Michelin star winning restaurant. She was named Asia's Best Female Chef 2024. 'Most of my cooking is influenced by my mom. She usually cooks what my dad loves to eat – he's half Australian and half Thai, while my mom is Chinese,' she told The Hindu. The World's 50 Best Restaurants 2025 list is voted for by more than a thousane restaurant industry experts and well-travelled gourmets from around the globe.
NDTV
20-06-2025
- Entertainment
- NDTV
World's 50 Best Restaurants 2025: This Indian Cuisine Restaurant Ranks 6th Best In The World
The list of the World's 50 Best Restaurants 2025 is out - featuring the 50 most iconic restaurants from 22 countries, chosen by 1,120 international restaurant industry experts. The 23rd edition list was revealed on June 19 in Turin, Italy. Two Indian cuisine restaurants are a part of this prestigious list, impressing the world with their gastronomical delights. Interestingly, the World's Best Restaurant is in Peru, offering a fusion of Japanese and Peruvian cuisine. Gaggan, in Bangkok, by famed Chef Gaggan Anand, has been named the 6th Best Restaurant in the World and the Best Restaurant in Asia 2025. This is the restaurant's third consecutive year on the list of the World's 50 Best Restaurants. Appreciating the restaurant, the World's 50 Best said, "Music, colours and creativity combine on the menu, which is anchored in progressive Indian, with French, Thai and Japanese influences. From using emojis to represent each of the courses to pushing diners to eat with their hands or even lick the plate, chef Gaggan Anand wants to disrupt and reinvent the traditional fine-dining experience." Tresind Studio in Dubai, helmed by Chef Himanshu Saini, became the 27th Best Restaurant in the World and The Best Restaurant in the Middle East 2025. Located on The Palm Jumeirah, dining at Tresind Studio can be a dramatic experience. About Tresind Studio, the World's 50 Best says, "As you progress through the tasting menu, expect to be relocated to different areas of the restaurant, each carefully curated to match the plates in front of you." Also Read: This Indian Restaurant In Dubai Was Just Awarded A 3rd Michelin Star The elegant restaurant Maido in Lima, Peru has reached the pinnacle and has been named The World's Best Restaurant 2025. The restaurant is led by chef Mitsuharu 'Micha' Tsumura and the name 'Maido' refers to a Japanese phrase used to greet people. It's the first thing diners hear when stepping into the restaurant. "Maido increasingly references ingredients and traditions from the vast Peruvian Amazon, with courses like the miniature jaune parcel of pork jowl and palm heart that nods to a rainforest staple, snacks of 'ham' made from sustainable paiche fish, and yucca served with Amazonian beans," the World's 50 Best notes. Photo: Maido Full List Of The World's 50 Best Restaurants 2025: Maido (Lima) Asador Etxebarri (Atxondo) Quintonil (Mexico City) Diverxo (Madrid) Alchemist (Copenhagen) Gaggan (Bangkok) Sezanne (Tokyo) Table by Bruno Verjus (Paris) Kjolle (Lima) Don Julio (Buenos Aires) Wing (Hong Kong) Atomix (New York) Potong (Bangkok) Plenitude (Paris) Ikoyi (London) Lido 84 (Gardone Riviera, Italy) Sorn (Bangkok) Reale (Castel di Sangro) The Chairman (Hong Kong) Atelier Moessmer Norbert Niederkofler (Brunico) Narisawa (Tokyo) Suhring (Bangkok) Borago (Santiago) Elkano (Getaria) Odette (Singapore) Merito (Lima) Tresind Studio (Dubai) Lasai (Rio de Janeiro) Mingles (Seoul) Le Du (Bangkok) Le Calandre (Rubano) Piazza Duomo (Alba) Steirereck (Vienna) Enigma (Barcelona) Nusara (Bangkok) Florilege (Tokyo) Orfali Bros (Dubai) Frantzen (Stockholm) Mayta (Lima) Septime (Paris) Kadeau (Copenhagen) Belcanto (Lisbon) Uliassi (Senigallia) La Cime (Osaka) Arpege (Paris) Rosetta (Mexico City) Vyn (Skillinge) Celele (Cartagena) Kol (London) Restaurant Jan (Munich)
