Their diminishing numbers aside, Parsis have never been larger on the map. After being cherished in Mumbai for decades, the Irani bakery (and indeed the entire Parsi kitchen) finally made it to Delhi through AD Singh’s SodaBottleOpenerWala where it met with great gastronomic genuflection. Now, with dishes such as mutton berry pulao and dhansak finding honourable mentions on restaurant menus across the country, look out for some Parsi on your plate.
The Millennial Indian
India’s dining landscape has been undergoing an overhaul. From fusing regional favourites with flavours from other countries to making delicacies with foams and sears and other methods of molecular gastronomy (thanks largely to Farzi), Make in India has never been more delicious or exciting. Of course, there will always be space for ghar ka khana.
Indian Chinese, that desi standby, is facing competition. Apart from a slew of international “authentic” Asian restaurants popping up across the country, restaurants such as Tian in Delhi, Bao Haus in Mumbai and Fatty Bao in Bangalore are changing the very fabric of Asian dining by gleefully demolishing borders and mixing and matching the continent’s food into a mouthwatering mosaic.
There has always been a paucity of options in fine-dining restaurants and bistros. With restaurants such as the Olive group and The Hungry Monkey coming out with a cornucopia of cuisine with a green dot, and shelves full of vegetarian cookbooks being published, green has never been more red hot.