À La Cosmopolitan

Globalisation and evolution of the Indian palate

Words Gayatri Thakkar

Food has long evolved from being a means of nutrition to a cornucopia bursting with opportunities. It has a social element, a cultural one, and has recently developed an educational one as well. Today, learning about di erent cultures need not be limited to avenues such as books and documentaries; food presents a far more immersive and visual experience. Eating food is one of the best ways to learn about and embrace the nuances of a culture. e creation of a simple dish has many aspects to it such as the unique ingredients of a region, the use of spices, preservation techniques, the cultural signi cance behind certain meal preparations and more. e Indian palate is quickly evolving to accommodate the plethora of gastronomic experiences that are now easily available.

For a long time, the Indian population was reluctant to experiment with international cuisines and preferred safer choices that Indian cuisine had to o er whilst dining out. Fortunately, exposure to globalisation has steered an upward trend in the international food industry in India. With increasing disposable incomes, an expanding market, and a smorgasbord of opportunities to showcase world cuisines, restaurants and hotels accounted for the highest consumption among the food services industry across the country. In the past few years alone, an increase in luxury dining has grown by a staggering 120 per cent. Chefs have recognised the pro tability of using high-quality and imported ingredients to provide an authentic dining experience. In this feature, we delve into some of the top restaurants that o er a diverse selection of dining options for every gourmand to boast a well-travelled palate.

Bayroute

e restaurant set in southern Mumbai sets the ambience with ligreed arches, sheer drapes and lanterns, accompanied by traditional patterned mosaic tiling. Bayroute’s chefs have put in years of experience to carefully curate a menu that showcases the cuisines of Lebanon, Morocco, Turkey, Greece and Egypt. Whether it is the subtle nuttiness of a simple Hummus that is complemented by a tart labneh topping, Manakeesh Za’atar, a humble atbread brushed with a spice mix that is rich in oregano, or a lightly salted Laban, a fermented yoghurt drink, the avours are authentic. Food enthusiasts can also try out Koshari, the Egyptian national dish, which comprises rice, macaroni, noodles, red lentils, and chickpeas, topped with slivers of golden fried onion. Bayroute is also known for its pide, the boat-shaped atbreads fabled as a Turkish pizza. Exotic desserts like Gold Souk, and Jannat-e-Edan, and the classic Baklava are a treat for the tastebuds.

Botecorestaurante Brasileiro

Boteco is an up-and-coming restaurant that showcases Brazilian fare. A 60-foot-tall mural in Ashok Nagar, Bengaluru, is decorated with classic Brazilian elements such as the Copacabana beach, the samba, Sugarloaf Mountain, Lapa Arches, and toucans, setting the ambience and transporting diners to the busy streets of Brazil. e pao de queijo, or cheese bread is prepared with cassava our and melting cheese. Curry baiano utilises a spice blend with herbs and paprika from north-eastern Brazil, along with ginger, garlic, chilly, and coconut milk, which are very familiar to the Indian palate. Dishes on the menu, like Escondidinho, involve fascinating preservation techniques like ageing, smoking, and curing the meat. With over 3000 km of coastline in Brazil, the focus on seafood is very high, sharing many similarities with the coastal cuisines found in India.

By The Mekong

Just as the pristine waters of the twel h longest river in the world traverse through parts of South Asia and China, By the Mekong, at St. Regis, Mumbai brings together Chinese, ai, and Vietnamese cuisines. Wok-fried bean curd tossed in teriyaki sauce, crispy lotus root stu ed with mashed potatoes, drizzled with a honey chilli sauce, Sichuan white sh with peppercorn and chilli, and prawns and squid tossed in XO sauce, are all unique dishes that showcase home-style cooking with Sichuan in uences. e Mekong is perfect for innovative desserts like silken tofu and passionfruit cheesecake and Vanilla and Lemongrass Crème Brûlée. What makes this restaurant stand out is the dedication and passion that is visible in the humble, yet enticing avours borrowed from traditional in uences.

Celeste

Quintessentially Italian, Celeste’s splendour lies in a combination of its delightful location and its culinary cra smanship. e Taj Falaknuma’s terraced dining area creates a picturesque backdrop for the delicious Italian fare served by talented chefs. With high ceilings, delicately carved Corinthian pillars, and mellow lighting, the restaurant overlooks the old city of Hyderabad, shrouded in an opulence that truly makes it a meal to remember. Ingredients for authentic Italian pizzas, pasta, antipasti and many other dishes are sourced internationally, to provide the best experience. e menu is curated with exquisite dishes like wild mushroom cappuccino, carpaccio of Angus tenderloin, and a creamy single-origin chocolate parfait.

Hakkasan

Hakkasan celebrates Chinese cuisine through traditional techniques, the nest ingredients and contemporary air. With dramatic lighting, backlit blue glass and high ceilings, Hakkasan Mumbai’s decor is inspired by its London location. e Cantonese fare has a modern twist, with mouth-watering delicacies like crispy duck salad, prawn dumplings with tobiko, spicy jackfruit dumplings, and the classic mapo tofu. Some intriguing dishes include a wild mushroom clay pot, vegetarian chicken with sugar snaps tossed in a black pepper sauce, and jasmine crème brulée with almond ice cream. Hakkasan regularly innovates to introduce diners to a steady stream of new dishes and experiences.

La Loca Maria

La Loca Maria is located in northern Mumbai. e interiors with intricate handpainted murals, an art deco chandelier and a selection of embellished mirrors create an eclectic ambience. La Loca Maria preserves its Spanish heritage while imparting its bold and distinctive avours to the eager people of Mumbai. Delicacies on the menu include Carpaccio that is gently brushed with spicy aioli and topped with tru e shavings and sharp parmesan and charred octopus that is tossed in paprika and mustard, with a side of potatoes to balance the avours and textures. e lobster ravioli consists of apple puree ravioli in a smooth sauce. e decadent dessert menu includes Crema Catalana or orange sorbet, and La Loca tiramisu, which is a light and airy conclusion to a hearty meal.

REVE- BISTRO MODERNE

A modern French bistro in Delhi, Reve introduces authentic French cuisine to the Indian palate. is modern French bistro in Delhi introduces authentic French cuisine to the Indian palate. e bistro is designed to create a cosy, homely setting for patrons to relax in. e warm, comforting lighting complements the brick-front wooden bar. True to its fantastical name, a meal at this restaurant bears a dreamlike quality.

Restaurateurs Pascaline Bourion and Stephane Mathonneau revamped the bistro’s menu to also o er some Italian, Spanish, and Lebanese dishes to give diners a wider choice, so as not to be intimidated by French cuisine which is known for avours that may be strong at rst, for an inexperienced palate. French onion soup, beetroot wellington, coq au vin, cordon bleu, tuna niçoise, ratatouille crêpe, crème brulee, and vanilla custard rolls are some of the many authentic French fares available in the bistro.

Three Dots And A Dash

Considered to be Bengaluru’s rst Tiki Bar, ree Dots and a Dash brings to India a vibrant tropical experience that is truly unique to Hawaii. e décor is meticulously curated with bamboo shoot arrangements and dim lighting to set the perfect ambience. e signature Tiki glasses are lled with elaborate cocktails like the Caribbean Cooler with blue curacao in a coconut shell, and Forbidden Island, which is avoured with orange liqueur. e herb cheese stu ed mushroom is one of their signature dishes. e shrimp fritters are convenient to snack on, while the chicken paprika melds a creamy texture with underlying sharp avours. e honey soy sauce is a unique condiment that is served with almost every dish. BTI