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India is a melting pot of diverse cultures, traditions, and culinary delights. With each region offering its own unique flavours and culinary techniques, the food scene in India is an endless exploration of epicurean treasures. In 2023, the country’s culinary landscape is set to witness an exciting array of regional food trends that celebrate the heritage and authenticity of each region’s cuisine.

Let’s embark on a journey through India’s regional flavors and uncover the tantalizing food trends of 2023.

1. Reviving Ancient Recipes And Techniques

India’s culinary heritage is undergoing a remarkable revival as chefs and food enthusiasts passionately delve into centuries-old recipes and cooking techniques. This rekindled interest reflects a profound appreciation for the distinct flavours that once graced the royal kitchens of India.

Royal Indian cuisine is an exquisite blend of traditional Indian flavours, aromatic spices, and indigenous ingredients. It is a testament to the rich culinary legacies of Mughal emperors, Rajput rulers, and various regional dynasties. The intricate cooking techniques used and complex flavours made it the centrepiece of grand feasts in bygone eras.

Chefs are delving into royal Indian cuisine and age old techniques

Restaurants such as Indian Accent in Delhi, have garnered acclaim for their innovative interpretations of classic recipes. The likes of Dal Moradabadi, transformed into a savory doughnut-shaped snack, demonstrate the chef’s creativity while staying true to the dish’s essence.

As India’s culinary landscape flourishes, events like Grub Fest in New Delhi have also become platforms for showcasing royal-era delicacies. At the fest, Chicken Chapli Kebabs to Royal Rampur kebabs by Chef Osama Jalali and Nawab Kazim Ali Khan and delicacies from Mewar cuisine by Thakur Prem Singh Rathore captivated attendees, evoking nostalgia for the grandeur of the past.

The resurgence of interest in India’s culinary heritage throws light on the timeless appeal of centuries-old recipes and cooking techniques. With restaurants and chefs at the forefront of this revival, the nation celebrates its rich gastronomic legacy, tantalising taste buds with remarkable flavours and traditions of its royal kitchens.

2. Hyper-Local Ingredients: Celebrating Regional Bounties

India’s diverse geography provides an abundance of locally sourced ingredients that vary from region to region. In 2023, there is a heightened focus on using hyper-local ingredients to showcase the unique flavours of each region. Restaurants exemplify this trend by utilising regional ingredients in their dishes, adding a distinct local touch to their contemporary menu .Chefs are recognising the importance of supporting local farmers while highlighting the unique flavours and traditional techniques of each region. By incorporating hyper-local ingredients, this trend promotes sustainability, preserves regional biodiversity, and offers a immersive dining experience. All of these reflect the vibrant flavors of India’s diverse culinary heritage.

In December 2022, an extraordinary culinary affair took place at Novotel Shamshabad in Hyderabad orchestrated by renowned chef,Chef Vicky Ratnani. The culinary maestro masterfully crafted an event using exclusively homegrown vegetables and aromatic herbs procured from the hotel’s own flourishing kitchen garden.

At home, people are growing herbs and vegetables in their own pots and gardens. Staying at home during the pandemic, many inculcated the hobby of kitchen gardening and information and techniques available online enabled them to have one in their own backyard and terraces. The emphasis is on eating fresh, seasonal food.

3. Cross-Regional Fusion: Blurring Culinary Boundaries

In a country as diverse as India, where each region boasts its own distinct cuisine, 2023 sees a fascinating trend of blending flavors and techniques from different parts of the country. This cross-regional fusion adds a delightful twist to traditional dishes, creating an entirely new culinary experience. The fusion of regional cuisines allows us to explore exciting new flavor combinations and create unique dishes that tantalise the taste buds.

Restaurants like O Pedro in Mumbai brilliantly blend Goan and Portuguese flavours, presenting dishes like Goan chorizo pro sliders with a contemporary twist, highlighting the fusion of culinary traditions.

4. Modern Interpretations of Street Food: Elevating Street Designs

Street food holds a special place in Indian cuisine, known for its vibrant flavours and bustling culinary scenes. This year trends the elevation of street food to gourmet levels by reimagining traditional favourites with modern techniques and presentation. Chefs are taking popular street food dishes and giving them a creative twist while preserving their authentic essence.

Chefs are taking popular street food and giving them a creative twist.
Chefs are taking street food and presenting them with a modern twist

At the Indian accent, Chef Manish Mehrotra presents aloo-tiki as potato sphere chaat with white pea ragda. Mister Chai in Shangrila Eros serves a ‘petit raj kachori’ aloo chaat made with baby potatoes, kale pasta chaat (instead of the palak pasta chaat) and bread pakora stuffed with cottage cheese. Their butter chicken samosas are greatly appreciated too.


The current regional food trends in India are setting the stage for an exciting future in Indian cuisine. By reviving forgotten recipes and techniques, these trends ensure the preservation of culinary heritage. The emphasis on hyper-local ingredients promotes sustainability and supports local communities. The innovation and creativity displayed by chefs in reimagining traditional dishes open up new avenues for culinary exploration. Additionally, these trends contribute to cultural exchange and tourism, attracting visitors to experience the diverse flavors of different regions. With increased culinary education and awareness, future generations will have a deeper understanding and appreciation for the rich regional culinary traditions of India, ensuring their continued growth and evolution.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Monidipa Dutta.  


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