The culinary landscape in India is bubbling with excitement. The focus on genuine experiences has become a priority. While pretty plated dishes have their space in experimental and innovative fine-dining,
there is a comeback of hearty, wholesome and communal dishes that satiate the soul. The dynamic food geography ensures that we will continuously explore, revive and rediscover lesser-known regional and hyperlocal dishes and cooking techniques. This should ring a death knell for copy-paste café formats, cuisine-agnostic menus and Instagram cuisine, but time will tell. There is safety in comfort, but as diners, if it's not exceptional, then it’s a dreary experience. While most chefs echo these thoughts, we asked India’s four leading chefs to share their culinary wishes for the year.
Chef Anumitra Ghosh Dastidar, Chef and Founder, Edible Archives Goa and Bento Bento, Bengaluru
