There’s a flavour movement quietly brewing in Indian kitchens and it isn’t smoky or spicy, but umami. Once considered a foreign concept, Indian chefs are now tapping into the country’s own rich legacy
of umami-forward ingredients and techniques to reimagine comfort food for a cleaner, deeper, more modern palate.
In Discovering Umami in Indian Cuisine, a newly released chef-led cookbook curated by Ajay Chopra, with contributions from chefs such as Shipra Khanna, Guntas Sethi, Nooresha Kably and others, a range of umami-rich Indian recipes offers a glimpse into where Indian food is headed in 2026.
These dishes signal a shift towards flavour-forward innovation, where indulgence is being rethought and umami is emerging as a defining layer in contemporary Indian cooking.
Old Delhi Special Nihari by Ajay Chopra
The charm of nihari lies in patience and perfume. Chef Ajay Chopra begins by roasting a warm masala of cumin, coriander, cloves, cardamom, mace, nutmeg, and star anise. A hint of bay leaf and a measured pinch of MSG anchor the savouriness.
Mutton is seared, then slowly simmered in ghee until the collagen melts. Atta or besan lends the stew a velvety gloss, while kewra adds a gentle floral lift. The meat yields effortlessly to the spoon, and the gravy holds its spice without heaviness.
Serve with kulcha or sheermal. A squeeze of lime and sliced ginger keep the finish bright and balanced.
Chef’s Tip
Slow braising, warm spices, and kewra create depth and aroma. A small amount of MSG enhances umami, allowing salt levels to be reduced while maintaining a full-bodied, clean finish.
Umami Butter Chicken by Shipra Khanna
This version retains the spirit of butter chicken while introducing an umami-forward twist. Chef Shipra Khanna grills yogurt-marinated chicken thighs for a subtle smokiness and char.
Butter and sesame oil form the base, carrying ginger-garlic into a rich tomato reduction. Tomato paste sharpens the structure, while white miso adds depth. A measured pinch of MSG enhances savouriness, and fresh cream rounds the edges. Kasuri methi perfumes the finish.
The sauce coats without heaviness and holds beautifully on the plate. Serve with butter naan or steamed rice. The flavour profile is rich yet clean, with a lingering finish that avoids excessive saltiness, equally suited to family-style meals and refined plating.
Chef’s Tip
Grill smoke, tomato reduction, and kasuri methi create familiar flavour cues. White miso and a touch of MSG elevate umami, allowing for reduced sodium without compromising on richness or intensity.
Bharwan Kashmiri Gucchi by Altamsh Patel
This dish reflects Chef Altamsh Patel’s deep affinity for mushrooms, particularly the prized Kashmiri morel, or gucchi. A symbol of rarity and luxury, its earthy flavour and delicate texture evoke a connection to nature at its purest.
In this dish, the chef pays homage to Kashmir’s culinary heritage while embracing a contemporary approach. The result is not just a dish, but an experience, one that balances past and present through thoughtful technique and flavour.
Stuffed with a rich mixture of creamed yoghurt, reduced milk, nuts, and spices, the morels are gently cooked in a tandoor. They are served over a nutty nachni (finger millet) and walnut “soil,” adding texture and depth. A final drizzle of truffle oil enhances the aroma and complexity.
Chef’s Tip
Ingredients like miso can subtly amplify umami, adding depth and rounding out flavours without overwhelming the palate. The result is a dish that feels modern, intentional, and layered, much like contemporary Indian cuisine itself.
The Bigger Shift
What ties these dishes together is not just technique, but intent. Indian cuisine is no longer just about spice or richness, it’s about depth, balance, and precision.
Umami, long present in ingredients like slow-cooked meats, fermented elements, tomatoes, and mushrooms, is now being consciously harnessed as a defining flavour.
And in that shift lies the future of Indian food, one that is rooted in tradition, but sharpened for a more nuanced, global palate.
