Behind the Spice: Meet the Chefs Transforming the Cuisine of Indian Restaurants
- January 30, 2025
India’s cuisine is one of the most diverse in the world. The country consists of everything—from snowy Himalayas to sun-kissed beaches and eye-soothing greenery. But what the country thrives more on is a handful of delectable dishes, each belonging to some state.
Throughout time, India has been ruled by some other cultures. This has also led to the addition of their cuisines to our list as well. In present times, hotels and restaurants have been doing their best in holding these traditional dishes, not only for the future generation to carry it forward but also to keep our ancient culture and history alive.
The Diversity of Indian Cuisines: Chef’s at their service
The term “Indian cuisine” is a broad umbrella that covers a variety of regional specialties, with each state offering its unique set of ingredients, spices, and cooking techniques. Northern India, for example, is known for its rich, hearty gravies, bread, and dairy-based dishes.
In contrast, the southern part of India offers a completely different flavor profile. Rice is the central ingredient, and meals are typically served with an array of chutneys, sambars, and curries. South Indian delicacies such as dosas, idlis, and sambar are known for their subtlety and use of fresh ingredients like coconut and tamarind, creating a bright, tangy flavor.
Meanwhile, the cuisine of Bengal in the east is known for its delicate flavors and love for fish, mustard oil, and sweets like rosogolla and sandesh. The flavors here are often subtle, highlighting the freshness of the ingredients, while the use of mustard, nigella, and poppy seeds adds a distinct flavor.
Chefs at the best Indian restaurants: Know about their role
Professional chefs belonging to modern Indian restaurants play a crucial role in keeping alive the traditional dishes that are almost forgotten. Some are even adding a pinch of their own creativity to make the dish much more delicious. They are the torch-bearers of India’s vibrant heritage, preserving traditional tastes along with catering to modern tastes.
Boutique hotels in India, with their intimate settings and focus on personalized experiences, are providing chefs with the perfect platform to experiment with regional Indian cuisine. Chefs here are assigned the job of not just preparing meals but also serving stories.
Most chefs at the best Indian restaurants in Kolkata are working with locally sourced ingredients, reviving forgotten techniques, and diving into regional cooking traditions that have lost their glamour in the hustle and bustle of modern kitchens. In the land of Mughlai cuisine, chefs are revamping classic dishes like kebabs and biryanis. The use of slow-cooking methods, marinating meats with spices and herbs for hours, and grilling dishes in tandoors are techniques still widely practiced today.
Reviving Forgotten Recipes: What inspired chefs the most
One of the most exciting movements in Indian cuisine at modern Indian restaurants is the revival of forgotten or lesser-known recipes. Many of these dishes found at the best Indian restaurants in Kolkata were popular in royal courts or regional communities. However, when the unfortunate times took over, such dishes slowly started fading away.
To preserve the rich culinary dishes, chefs have been preserving dishes like “gatte ki sabzi”, “bale bale ki curry”, and “kachaudi” but with a little twist. Moreover, chefs are not just focusing on popular dishes available at the best veg north Indian restaurants in Kolkata but are also exploring regional street food. Pani Puri is no longer confined to street vendors. Rather, it has become a part of the Indian restaurant Kolkata menu, offering a twist. They have been using refined ingredients and stylish plating while retaining its irresistible tang and spice.
Modern Techniques and Traditions Meet: Learn how they balance the two
While preserving the integrity of traditional recipes, many chefs at good Indian restaurants in Kolkata are also infusing modern techniques into their cooking. Sous-vide cooking, fermentation, and even molecular gastronomy are being used in tandem with age-old methods.
The use of plating and presentation has also transformed.
Where once the food was simply served in traditional copper or brass dishes, chefs at an Indian restaurant on Park Street now present plates of food as works of art, reflecting modern aesthetics while respecting the dish’s history.
Zyqa: The best modern Indian restaurant
Zyqa at Aauris is one of the best Indian restaurants in Kolkata, serving the most authentic dishes of all time, but with a style of their own. The chefs here have not only preserved the original recipe but have also incorporated new and unique dishes catering to the modern tastes.
Visit Aauris today!