Indian cuisine evolves globally from butter chicken to regional specialties

The Story in Brief

Indian cuisine has transformed over the past two decades from a handful of iconic dishes like butter chicken and chicken tikka masala into one of the world's most celebrated and diverse culinary traditions, The Hans India reports. Diners across North America, Europe, the Middle East, Australia, and Asia are now embracing regional specialties such as Kerala seafood curry, Hyderabadi dum biryani, Goan vindaloo, Bengali fish preparations, and Kashmiri Rogan Josh. This shift reflects changing consumer preferences, increased cultural exchange, and the efforts of Indian chefs introducing culinary heritage to international audiences.

Restaurants worldwide are focusing on authentic recipes, regional ingredients, and traditional cooking techniques. In McAllen, Texas, Executive Chef Mahesh Dhami has launched a year-round Seasonal Biryani Program at Zaya Indian & Persian Kitchen, featuring regional variations like Hyderabadi Goat Dum Biryani and Kolkata Vegetable Biryani. Chef Dhami, who previously contributed to a Michelin-recognised programme, said each biryani carries the story of its region. Indian chefs now lead kitchens in luxury hotels, Michelin-recognised restaurants, and cruise lines globally.