New Delhi: The Indian culinary landscape is witnessing a transformation, with a noticeable shift from authentic traditional dishes to the growing popularity of international cuisines and innovative fusion food. People are tending to move on from the authentic flavours and add the drama of bold and multi-cuisine flavours to their taste buds.
However, with a lot of Indians making a shift in their food choices, they are at the same time coming back to the authentic Indian flavours and adding authentic style of cooking and techniques in their day-to-day life, for rich and aromatic flavours. The chefs and experts in the culinary industry in India are working towards change and making significant moves to impress the palate of Indians and make them fall in love with Indian flavours all over again. The charm is not forgotten, just lost. With love and the right technique, it is taking back the pace not only in India but also across the globe.
Is Plant-based and farm-to-table still trending in India
Executive Chef, Dharmendra Singh, at XIV Perch, Citadine Paras Square, Gurugram, shares some valuable insights with News9live on how the plant-based meals or farm-to-table concept is not only followed in hotels and restaurants, but also, keeping health and environment in mind, people are making a huge shift towards vegan, vegetarian and also holistic or wellness-oriented meals at home and as well as on vacations.
“Super foods like avocado and quinoa are becoming even more popular due to their health benefits. Guests are more indulgent towards guilt-free. hef shares that they also sometimes get special requests to make significant add-ons or changes in the meals and serve as per the guests’ choices “, shares Chef Dharmendra. Availability of all resources and products in India is easier now, and with people making a big shift, hotels and restaurants are also accepting it with a warm hug to serve the people.
Trends in Indian food taking over in 2026
The people are making a great shift to their roots and adding Indian flavours with authentic cooking style and techniques. Chefs are making sure each dish will be presented in its original cooking style, varying from Dhungar, Dum Pukht, Ghee Durust, and Charcoal style to get authentic flavour and taste. Chef Dharmendra at Citadine Paras Square ensures to use spices and herbs like Haldi, saffron, hot chillies, Amla and lemon extensively in dishes to ensure health wellness in each dish served to the guests.
With each dish chef also ensures to put out a story, share their experience of signature dishes, history of the food and its rich culture along with ancient journey.
Along with historical food making a significant comeback, sustainable food items are also taking the centre stage, as shared by Deepti Kamra, General Manager, Citadine Paras Square, Gurugram. People are moving towards sustainability, not in terms of food but also choosing to stay at locations which follow practices to save the environment and reuse items in a smart and practical way to save Earth.
In kitchens, sustainable food is taking centre stage, not only satisfying your craving but also protecting our planet. Let’s not forget about the rise of functional food like snacks infused with Adaptogens to help manage stress or boost your mood that is Ashwagandha is used for anxiety or stress, Tulsi for the Immune System, and Saffron works as an antioxidant. Even fermented foods are also making waves, packed with probiotics that support gut health and immunity.
Authentic Indian Biryani recipe
Chef, while the conversation also shared some key insights on how to make the signature dish and most authentic beloved dishes of each Indian, Hyderabadi Chicken Biryani.
Ingredients for chicken biryani:
- 800 gm chicken
- 1 kg long grain basmati rice
- 150 gm brown (fried) onions
- 300 gm desi ghee
- 5 gm dal chini (cinnamon)
- 5 gm green cardamom
- 5 gm shahi jeera (caraway seeds)
- 5 gm yellow chilli powder
- 5 gm red chilli powder
- 250 gm curd (yogurt)
- 10 gm mint leaves
- 10 gm chopped coriander leaves
- 25 ml lemon juice
- 25 gm ginger-garlic paste
- 20 gm slit green chillies
- 1 gm saffron (soaked in warm milk)
Steps to make Chicken Biryani:
- Marinate the chicken with curd, ginger-garlic paste, red chilli, yellow chilli, lemon juice, and salt. Mix well and set aside for at least 2 hours or overnight in the fridge for best results.
- Wash rice till the water runs clear, then soak it for 20–30 minutes. In a pot, boil 2.5 cups water with 1 tsp oil, salt, dal chini, cardamom, and shahi jeera. Let it boil for 5 mins for maximum aroma.
- Add the soaked rice to the boiling water and cook until 75 per cent done. Do not overcook. Drain any excess water and keep the rice aside.
- In a heavy-bottom pan or handi, spread the marinated chicken at the bottom.
- Add half the fried onions, mint, coriander, green chillies, and ghee. Mix and level the surface.
- Layer half of the cooked rice on top of the chicken. Sprinkle some biryani masala (optional), fried onions, mint, and coriander.
- Add the rest of the rice in a second layer. Top with remaining fried onions, mint, coriander, and saffron milk.
- Seal the handi with foil or a moist kitchen cloth and place the lid tightly to trap steam (dum).
- Place the handi over a hot tawa (griddle) on medium-high flame for 20 minutes. This allows even heat to build up and cook the biryani.
- Lower the flame to the minimum and let it cook on dum for another 10–15 minutes.
- Turn off the heat and let it rest for 20–30 minutes before opening. Fluff gently and serve hot.