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Indians Are Trying Their Hands at International Cuisines NEW DELHI: The sight itself conveys a thousand words.... the unique flavours, the spicy aroma, the rich colours.
And so the restaurants in the metropolis are lining all this exotic fare from the distant shores just to lure the new age Indian consumer. Ingredients are as authentic as the recipes here - exported all the way from the native countries. And so are the chefs. The choice ranges from the spicy Thai cuisine to the delicious Mexican fare but the hottest bet in India at present is the South East Asian food. The cuisine comes packaged with the ambience and culture of its native country. Welcome to Thailand in the middle at the heart of the Capital New Delhi. Globalisation during the 90s ushered in the food revolution in the country. After conquering the vast market for the fast foods, now it is the turn of elaborate cuisines. As more and more Indians travelled abroad, the taste buds have gone truly global. Few Indians would be able to manage - so well. Traditionally Indians have been conservative eaters. But experimentation seems to be the name of the game now. With money to spend, few care for the right-hand side of the menu. But Indians are also conscious to eat health wise - the reason why the dry and boiled Japanese cuisine is fast gaining popularity. Chinese cuisine is probably the greatest success story of India's foreign food market. Joints are present at every nook and cranny. Indian chefs seem to have mastered the art. Chowmien, manchurian chilli chicken - they are hardly a novelty any more. This is already a part of Indian food lore. It's time for something new. |
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