Interest in Indian cuisine has increased due to its many medicinal cooking ingredients during the Covid pandemic
For world cuisine to be a pillar of the global gastronomic map, it must undergo many reincarnations. Every popular cuisine, from Japanese to Chinese, has undergone some revamp to be more widely accepted by food aficionados.
Often times, these changes involve merging a popular food ingredient or habit into the cultural embedding of the kitchen or reinventing existing staples with new, stimulating ingredients from other popular dishes.
It may be interesting to note that after adapting to modern presentations, Indian cuisine is also in the process of evolving into healthy cuisine. Some of the modern culinary thinkers are elevating Indian cuisine to be accepted as a healthy and restorative food option.
For example, Vishal Jindal, co-founder and co-CEO of Indian food chain Biryani by Kilo, recently introduced a brand new reinvention to their robust Indian menu – biryani brown rice.
To read: 5 Indian cuisine fairs to whet your appetite (July 19, 2021)
Speaking about new health-based Indian cuisine, he told the American Bazaar: “It is interesting that Indian cuisine is the subject of an interesting and very important exchange.
“While our food philosophy has always been based on immune boosting foods and a self-healing diet – somewhere the message has diluted into the din of quick curries and fatty kormas,” he says. “Today this change is the need of the hour and is sure to gain wider acceptance of Indian food.”
Asha Shah, Chicago-based Indian Home Chef and Food Columnist, said: “Most Indians today are well aware of how healthy cuisines like Japanese or Mediterranean cuisine contribute to holistic well-being. demanding more from their cuisine.
Jindal agrees. “Our annual research of food consumers found that during the pandemic, interest in Indian cuisine increased due to its many medicinal ingredients.
“While in the West people started to look at Indian curries as they were mixed with the powerful antioxidant turmeric, the Indians back home began to crave the simplicity of raw goodness in the food to boost energy. immunity.”
Read: After surviving Covid, Indian start-up Biryani by Kilo is finally ready to enter the US market (March 17, 2021)
“Our brown rice biryani is a phenomenal success, mainly because it blends the old elements into a new, healthier option,” Jindal said. “It’s our star product and health enthusiasts are now starting to understand that Indian food doesn’t necessarily mean refined fats or rich curries. “
Most modern Indian cooking experts believe that feasting on good Indian food shouldn’t be equated with a frenzy of guilty pleasures. It can be a feast with the goodness of health.
A clear nod to the global trend towards simpler, unrefined sugars and unpolished, cleaner ingredients are the new additions to Indian cuisine. Brown rice instead of the basic white basmati or garam masala while dipping more into the haldi takes Indian cuisine to a more global appeal.
To read: Biryani By Kilo hopes to double her income by 2020 (September 30, 2019)
But the most important thing according to Jindal is that the essence of ancient Indian cuisine and its tradition is kept intact.
“We are not building on global acceptance by renaming our dishes to, for example, Indian brown rice risotto,” he says.
“We are proud to call it the age-old dum biryani or murg biryani with a healthy, global twist and this confidence in presenting our traditional fare is happening all over India.”