Table of contentsIntroductionReview of critical literature: Refined plates, traditional tasteGlobal cuisines in IndiaJapanese:Middle East:Loss of authenticity - Too much fusion - confusionRediscovery of traditional Indian cuisineConclusionIntroductionWe are all humans, humans are animals and all animals eat, except only we are capable of cooking our own food. Cooking is one of the most common humanoid movements that includes various food preparation practices, while cooking is an arrangement of food processing methods predestined to prepare pleasant and vigorous food. India has a unique blend of varied local cuisines involving a classic blend of ethics and temperature. It is said that the food is as fun and varied as the people who live here or have lived here in history. It can be said that due to this assortment, every religion encourages Indian cuisine in one way or the other. Many recipes and foods began to appear when the country was basically colonized by Vedic Hindus. During the reign of the ruler, Ashoka vegetarian food gained importance calling it a phase of vegetarianism. The major impact was also that of the Mughals, British, Christians and Portuguese rulers in South and South West India. This is what makes Indian cuisine special and shows its flexibility between the two great vegetarianism and non-vegetarianism. Vegetarianism which, according to the “Satwik diet” of the Brahmins, did not stop in the north of the country but also made its way to the south. But not all Brahmins are vegetarians and an example of this could be the Kashmiri Brahmins who insist on eating mutton dishes. Brahmins of West Bengal eat fish and hence gradually vegetarian food started to connect more with the southern parts of India rather than the north. This report focuses on the new world cuisines introduced in India and the disruption of new foods and cuisines introduced in the orthodox Indian society which is mostly very discriminatory about its food. From vegetarianism in Vedic times to the incursions of the Arabs, Persia and Mughals, all have had fundamental effects on Indian food and culinary practices. They introduced India to drupes such as apricots, melons, peaches, plums and countless types of sauces ridiculous in consistency and perception, the pilaf catering system and a variety of non vegetarian such as kebabs and tandoor food. The Nizams were the monarch of Hyderabad in whose kitchen the fusion of Mughlai and Telangana foods later took place in the formation of the famous Hyderabadi Biryani. Portuguese and Mughal-Arab traders introduced India with new world tubers like chillies, tomatoes, potatoes and squash and have always made it the main food in India. Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get the original essay Review of Critical Literature: There is a mass culinary revolution circling the world as chefs become more and more itinerant and take their neighborhood cuisine to the ecosphere and various venues. Restaurants are opening with different dishes and since the customer gets a chance to experience cuisine from all over the world, they welcome new flavors to expand their taste buds. The main reason for this transformation would be the incessant process ofglobalization. According to reports, there is an increase in the number of homeless people, which has led people to try more and more new foods. We can therefore say that tourism could also be a purpose for this culinary change. In India, eating out is a prestige-related social status that is more associated with the money one spends eating out. So the higher the bill, the better the stature. India has a primordial cultural heritage that depends on geography, socio-economic conditions and religion. According to it can be said that cuisine in India has been passed down through various cohorts and generations through word of mouth and demos. Regional cuisine focuses on staple foods found in that region or area. An unassuming example may be the fact that wheat is abundant in the northern part of India and sauces there are denser because the food is reasonably drier. Whereas in South India, rie dominates the diet and sauces are a thinner. More refined dishes, a traditional taste. The food changed it according to the whims of the community and the needs of the population. From Mexican to American, India is predisposed to all kinds of cuisines. Indians want to have their food, but they definitely want the same old-fashioned food, same taste but more appealing. Chefs are now trying hard to work on traditional dishes, without losing the ethnicity of the dishes but presenting them in a new way. Many Indian restaurants are turning to this modern Indian cuisine, with the aim of getting a current Indian cafeteria portfolio for their hotel, and in doing so, they form a shocking mix of dishes. Combining foods attracts all kinds of misperceptions. This new word is causing a stir in the food and beverage trade and is encouraging chefs to create some bizarre concoctions like Sambhar risotto or butter chicken rabbit (it's a synthesis of Punjabi and South African flavors). The fact is that we are going too far and that too at the cost of taste. For example, in one of the cafes and bars named Hitchki, they serve one of the bowls named Pithla Hummus - Pithla is a Maharashtrian dish but in this perception it is used as a dipping sauce for Bhakri. They also help a criticized mial pav, but the question is how to criticize a now deconstructed dish. Modern Indian cuisine is promoted in India through various new brasseries opened over the last decade such as The Bombay Canteen, Indian Accent or the Farzi Café chain. But chefs like Atul Kochhar, Vineet Bhatia and Floyd Cardoz made their names at Indian ventures like the Oberoi and Taj before deciding to set up shop in a foreign country and blend their familiarity with Indian cuisine with the styles and Western food inspiration. They collected the food from the East with the West on the plateau and gave expansion to modern Indian food in the late 90s. According to chef Vineet Bhatia at a conference, people often tend to forget the legitimacy, the root of the dish when they try to cook an Indian dish in a modern way. Bombay Canteen also focuses on preserving the old-fashioned flavors of the cuisine and giving it a special twist by favoring the use of local and seasonal ingredients, thereby winning praise from various food critics. As stated earlier, the idea of ​​blending came up, which is a concern of connection with the zests and also a combination of several districts and philosophies. Global Cuisines in India Indian nutrition has many common food preparations like that of various cuisinesfrom all over the world. So Indian cuisine is more of a place where any food can blend in and form a sort of novelty. From Mexican, Thai, Chinese, Middle Eastern and even Japanese, which is now trending in India. Mexican: It was not difficult for Mexican cuisine to spread to India. With so many staples and ingredients common in both cuisines. Ingredients such as rice, red beans, corn and many more. One of the main parts of the chili pepper is actually not Indian, it was actually brought to India from Mexico, which took a while to be used in India. Before chili, pepper was used to add aroma and flavor to foods. According to Ain-i-Akbari written in 1590, it covers the list of dishes cooked in the crown court of ruler Akbar and all the serving dishes contained black pepper to give a spicy flavor and aroma. Even no Indian meal is complete without rice, makke roti in India is made of corn similar to Mexican tortilla. People love the Indian version of Mexican cuisine with chefs familiarizing themselves with vegetarian options of burritos and tortillas. This cuisine gave rise to avocados in India which are now widely used and can be easily obtained in any supermarket. Taco Bell has also played a vital role in the expansion of the cuisine in India. Not forgetting to also mention how a Mexican Nacho entered the souk in India and is doing a feat and even Indian brands like Parle are also making these chips seeing the fame among Indians. One can easily eat ready-to-eat tortillas and taco shells from supermarkets. India Accent in New Delhi Indianized the Mexican taco by taking their idea and using phulka and weighing it down with jackfruit curry which received a lot of positive feedback. Many chain restaurants like Chillies and Sammy Sosa in Mumbai are very popular among Mexican food lovers in India. Japanese: Chinese cuisine has been present in India for a long time, but now it is time for Indians to embrace Japanese cuisine. The only dish most Indians knew was sushi. But now people are demanding a bigger Japanese spread, as claimed by Nagaswami, home to India's oldest Japanese restaurant, Dahlia. Due to its dietary benefits, people are looking for a wider variety of foods and Indian chefs are localizing Japanese cuisine according to the Indian arcade. Wasabi has become so famous in recent years in India that you can get wasabi chips in India. The market now offers a wide range of Japanese food crops that people enjoy. Masaharu Morimoto opened his restaurant in collaboration with the Taj group of hotels in Mumbai, Wasabi, and was so successful that he opened another outlet in Delhi. People now eat sushi as fast food. Restaurants in cities serve sushi burgers with beef and chicken patties between layers of rice. Ramen has also gained popularity in India thanks to Nestlé Maggi's heavily controlled market. People also want Ramen noodles to be sold by different brands in India. The connection between Japan and France with food is also something to look forward to. Japanese chefs drifted to France and cultivated the “new” cuisine. These chefs blended various Japanese culinary practices, including local elements with French flavors and their sophisticated presentation of dishes, coming together to form the new French-Japanese fusion cuisine. Middle East: Indian cuisine, particularly inNorthern States, was largely refined through Persian and Mughlai cuisine, with constant raids in the late 1400s-1500s. Ironic Indian sauces joined forces with non-vegetarian Middle Eastern foods merging to form Mughlai cuisine. The food is heavy due to the richness of the ingredients, but it also takes time. Middle Eastern fast food is also spreading to India, as evidenced by the Shawarma rolls sold in almost every corner of Indian cities. Biryani has gained so much status that even someone can get a regional version of the dish. Middle Eastern brand 'Just Falafel' has opened its outlet in Bangalore which is a QSR and serves Shawarma rolls in vegetarian and non-vegetarian options. The components of this cuisine are easily available in the Indian market: chickpeas, curd, eggplant, garlic and olive oil. The culinary techniques of roasting, baking and more have been adopted in India. Souk is the restaurant at Taj hotels which specializes in Mediterranean cuisine which people try rather than the usual North Indian or South Indian food which they try every time they go out. We can now also get packaged hummus, tahini is widely available on the market. Loss of authenticity – Too much fusion – confusion All regional cuisines of Asia are doing quite well in India, but the idea of ​​fusion in India has led to distress and confusion among the diverse. cooks. The main problem that arises in Indian cuisine is that of standardization of recipes which always confuses the customer and the customer who methodically paneer pasanda in one restaurant will taste different from what he orders in different restaurants. Once the customer does not receive a similar dish in another restaurant, he is unhappy with the hotel giving him a bad rating and feedback. Maintaining its validity is a challenge as fusion spreads across the country. For example, there is a hotel in New York called Vermilion that has a Tandori Sirt seak that is Arentin but embraces all Indian flavors, including India's tandoori marinade. According to Business Today, this restaurant has less than 30 percent Indian clientele. So, in the same style, chef Vivek Singh at his restaurant The Cinnamon Club used a fillet of Scottish halibut as an alternative to bhetki, then heated in the oven in a mustard marinade and mixed it with ghee rice on the sides and named the dish - Seared Halibut in Engali. Dpyaza sauce. Similarly, many adjustments have been seen in various South Indian delicacies like various varieties of Dosa - ranging from Schezwan to paneer tikka dosa, but the true authenticity of Masala Dosa is somewhere lost in an attempt at fusion. But the question is once again that of fusion to the detriment of ethnicity. Rediscovering traditional Indian cuisine Indians are now reviving the cuisine of their country. The problem with Indian cuisine not spreading in the United States is that few Indian restaurants serve ethnic Indian cuisine. The bistro serving Indian cuisine outside India is dominated by Punjabi. Most restaurants serve only this North Indian food as it is easily enjoyed by people and easier to prepare due to the availability of local items. Even Indian cuisine has a large market for street food, which is also undergoing a revolution. Street food is becoming more and more sterile and hygienic. Many upscale cafeterias also offer street food, but these places are not as good as..