In an interview with Mumbai Messenger, Mukul Jha, Executive Chef at Aurika, Mumbai Skycity, reflects on the evolving global perception of Indian cuisine, the renewed focus on regional traditions, and the balance between authenticity and adaptation.
By Sitaram Mewati
How do you see the prominence of Indian cuisine evolving in India and abroad?
Indian cuisine is moving steadily from broad generalisation towards a deeper focus on provenance. Internationally, it is no longer defined by the curry-house model but by ingredient-led, technique-driven cooking. Within India, there is renewed confidence in regional food traditions and culinary lineages. Chefs are revisiting slow-cooking methods, indigenous grains, and lighter preparations. This emphasis on restraint has helped Indian cuisine project a refined, contemporary identity that is now gaining consistent recognition globally.
What factors have contributed to Indian cuisine gaining recognition both domestically and internationally?
Culinary diplomacy has played an important role, particularly through global platforms such as the G20 summits and the International Year of Millets. At the same time, the global focus on wellness has highlighted the functional value of Indian spices such as turmeric, ginger, and cumin. Within India, the rise of an aspirational middle class and improved food infrastructure have elevated regional cuisine, allowing it to be positioned as a premium and culturally significant experience.
Which Indian regional cuisines have the potential to make a larger impact globally?
north-eastern cuisines, including Naga and Assamese traditions, show strong potential due to their emphasis on fermentation, smoked flavours, and restrained spice usage. These elements align closely with contemporary global culinary interests. Coastal cuisines from the Konkan and Malabar regions are also well placed, as their seafood-based preparations, use of coconut, and spice-forward yet light broths appeal to health-conscious diners seeking intensity without heaviness.
How do you adapt Indian dishes for global palates while preserving authenticity?
Preserving authenticity requires safeguarding core elements such as traditional techniques, fermentation processes, and spice balance. Adaptation can occur through presentation, protein selection, and moderation of heat. By reducing oil and refining plating, the layered complexity of Indian spices becomes clearer, ensuring the cuisine retains its character while meeting international dining expectations.
How has the perception of Indian cuisine changed internationally and within India?
Internationally, Indian cuisine is increasingly regarded as a serious culinary tradition, recognised for its technical depth and craftsmanship. Within India, there has been a parallel shift, with regional dishes being re-evaluated as cultural assets worthy of premium recognition rather than everyday fare.
Editor in Chief : Mewati SItaram
