India’s Culinary Evolution: From Street Food to Fine Dining

2 minute(s) ·  December 14, 2024

Panelists at The Hindu Lit for Life Dialogue 2025 discussed India's evolving food culture, highlighting the rise of dining out, home chefs, and global recognition of Indian cuisine, while emphasizing the joy found in both street food and fine dining.

The way Indians dine out has transformed dramatically—from occasional outings on paydays or birthdays to a culture of eating out regularly. This evolution, along with the rise of home chefs, innovative cooking styles, and burgeoning food businesses, can be attributed in part to the impact of COVID-19. These insights were shared by panelists at The Hindu Lit for Life Dialogue 2025 on Friday.

Ruth Dsouza Prabhu, author of India’s Most Legendary Restaurants, noted that this shift stemmed from diverse situations and experiences, not just for diners but also for chefs. Gauri Devidayal, a Mumbai-based restaurateur, added that Indian food began gaining international recognition only after moving beyond the confines of the home kitchen. The discussion, titled The Joy of Food, was moderated by Prabalika M. Borah, Senior Assistant Editor at The Hindu, Hyderabad.

Food has become a central theme in contemporary culture, influencing cooking shows, travel, and tourism, according to Ms. Devidayal, an auditor-turned-restaurateur. She described food as “the biggest entertainment,” but pointed out that the frequent failure of food start-ups often stems from a lack of understanding of business fundamentals.

Both Ms. Prabhu and Ms. Devidayal questioned the necessity of trends like molecular gastronomy in India, arguing that food’s essence lies in its ingredients and flavors. Fusion cuisine, they observed, is highly subjective and depends on the chef's skill and audience preferences.

“The food and its ingredients must speak for themselves,” they emphasized.

The session also addressed audience questions that reflected a range of curiosities: Why hasn’t Indian food influenced Western countries more significantly? Is there research into food aroma experiences, especially after the COVID-19-induced loss of smell? Can inexpensive food bring the same joy as fine dining?

The panelists highlighted the dichotomy between street food and fine dining, noting that both can offer unique joys. “Fine dining often preserves legacy menus with consistent quality over decades, which some people are willing to pay for. At the same time, street foods like panipuri, vada pav, and bun maska deliver immense satisfaction at a fraction of the cost,” they said.

The session underscored the broad appeal of food in India—whether as an affordable pleasure or a luxurious indulgence—while emphasizing that its impact transcends economic and cultural boundaries.