Chef Anthony Fernandes believes that Indian food is popular globally not just for its taste but also for its health benefits. He also shared that most of the international restaurants today include at least one Indian dish.

He said, “Indian cuisine is experiencing a global surge in popularity, with its diverse regions offering something unique for every palate. From the rich gravies of the North to the bold, tangy dishes of the South, Indian flavors are becoming a staple worldwide.”

“What’s fascinating is that many global restaurants, regardless of their primary cuisine, now incorporate at least one Indian curry on their menu. This twist adds a layer of complexity and richness, showcasing the growing appreciation for Indian spices like turmeric, cumin, and garam masala. The international love for Indian food is also driven by its health benefits and ability to adapt to different culinary traditions. As Indian flavors continue to make their mark globally, they blend seamlessly into diverse dining experiences, proving that Indian cuisine has truly become a global phenomenon,” he added.

Talking about the winter cuisine in India, he feels that it shifts to hearty, warming dishes with “rich spices like ginger, garlic, and cloves.”. He said, “Coastal food thrives with seafood-based curries and stews, providing comfort and nourishment during the colder months.”

“In New York, winter drives a craving for warming, flavorful curries and stews. Post-COVID, Indian food has gained greater recognition, with diners increasingly embracing its spice levels and health benefits, such as immunity-boosting properties. Indian restaurants have adapted by offering varying spice levels to suit different tastes, with the depth and complexity of Indian spices becoming more appreciated,” he added.

Chef Anthony confessed that Indian food stands out globally due to its freshness and the aromatic richness of its spices. He said, “Ingredients like cumin, cardamom, coriander, and mustard seeds are freshly ground to release their full flavor, creating an aromatic experience that excites the senses. The use of seasonal, locally sourced produce ensures that each dish is vibrant and full of life, making Indian cuisine feel incredibly fresh and nourishing.”

“The preparation style also plays a crucial role. Indian food often involves slow cooking, which allows the spices to meld together, creating deep, complex flavors. Techniques like tempering (tadka) and simmering allow the spices to infuse the dish, making each bite full of layered tastes.

Overall, it’s this combination of fresh ingredients, aromatic spices, and careful preparation that makes Indian food so appealing to foreign palates. It offers an experience that’s both flavourful and wholesome, catering to a wide range of tastes and dietary needs,” he ended.