The Year of Indian Cuisine

For decades, Indian cuisine abroad was often defined by a narrow frame: a comforting takeaway curry, a laminated menu with tikka masala, and a setting tucked away in ‘Little India’ enclaves of major cities. It was flavourful, beloved, and filling — but rarely seen as a contender for the highest accolades in the fine dining world.

That perception has been rewritten. The past year has been nothing short of historic for Indian gastronomy, with unprecedented global recognition. Chef Vijaya Kumar took home a James Beard Award. Trèsind Studio in Dubai became the first Indian restaurant to win Michelin three stars. Bangkok’s Gaa, under Chef Garima Arora, now holds two Michelin stars. Gaggan Anand remains a fixture in the World’s 50 Best Restaurants top ten. Mumbai’s Masque continues to rank high in Asia’s 50 Best. In New York, Bungalow has been named one of the city’s top restaurants. In San Francisco, Copra is where connoisseurs head to. In London, Jamawar, Gymkhana, Quilon, Kanishka and Darjeeling Express are the highest rated recommendations of food guides and awards.

These honours — once almost exclusively reserved for French or Japanese fine dining — are now proudly bestowed on Indian kitchens. The year, many industry insiders say, has belonged to Indian cuisine.

Beyond the Curry House

“Indian cuisine has so much to offer. It had never been brought out properly,” says Chef Regi Matthew of Chatti, which has earned acclaim in Midtown Manhattan. “Even in India, we never celebrated it. Chefs and restaurateurs started to step out of their comfort zone and we finally started to put it out. People started noticing it. Chefs are getting confident to showcase what they believed is the best,” he explains

For decades, Indian food abroad often suffered from a misunderstanding: that spice equaled heat. “Chefs changed the perception that Indian cuisine is not spicy but flavourful,” Matthew says and asserts “We were spicy with flavours, not pungency.”

He believes location has played a critical role in reshaping the narrative. “It was important to open restaurants in the heart of the city rather than tuck them away in remote corners. As an artist, you want to perform at the best of places. Same applies for chefs. A good location immediately means there’s something worthwhile.”

At Chatti, the commitment has been to authenticity without compromise. “We have not westernised the food. We’ve let the slow cooking processes, the spices, the Kerala toddy shop experience and conversation stories stand out,” says Mathew.

A Wave Years in the Making

Chef Manish Mehrotra, long considered one of the pioneers of modern Indian cuisine, calls the global recognition “a result of work of years.”

“It started in London and Dubai a while ago, but now accolades in the US — a James Beard for Semma, three Michelin stars in Dubai, top awards in Bangkok — have made people see Indian food beyond butter chicken,” he says. “Chefs are more confident putting regional cuisines on the menu. The confidence is such that Chef Regi can take his toddy shop experience to the US,” he observes.

Mehrotra gives credit to a new generation of chefs and restaurateurs moving beyond safe formulas. “Restaurateurs too are getting adventurous. Atul Kochhar, Vineet Bhatia, Vivek Singh opened iconic restaurants, and now chefs Gaggan, Garima, Himanshu and Vijay are taking it forward,” he explains.

This growth, he elaborates, isn’t happening in isolation. “There is a lot of interaction between global and Indian chefs. International chains are putting Indian dishes on their menu. 11 Madison Park has a dosa,” he says.

Depth, Complexity, and Storytelling

For Panchali Mahendra of Atelier House Hospitality, who oversees multiple Michelin-starred restaurants, and has a unique Indian Japanese restaurant Inja that made it top 100 in Asia’s best list, observes the global rise of Indian cuisine comes down to diners seeking more than just taste. “Diners today crave depth, complexity, and a real story behind each bite,” she says.

She points to restaurants like Gaggan in Bangkok and Trèsind Studio in Dubai as pivotal in changing perceptions. “They’ve shown that Indian fine dining can stand shoulder-to-shoulder with classic European or Japanese cuisines. It’s no longer about taming spice, it’s about embracing complexity and celebrating a cuisine that’s unapologetically bold and sophisticated,” she explains.

A Perfect Match for Global Palates

Bhupendra Nath of Passion FNB that has Tresind Studio that created history as first Indian restaurant with Michelin three stars, believes the appeal is both historical and sensory. “Indian cuisine is becoming more popular because of its rich culinary history, varied regional variations, and sophisticated use of spices and vibrant colors, elements that appeal to modern palates,” he says.

He notes the trend is towards bold flavors globally, where Indian cuisine fits naturally into that demand. “The integration of Indian influences into international cuisines has helped it spread even further abroad. The incorporation of Indian spices into global dishes has broadened their appeal and exposed them to new audiences. It has also increased the attractiveness of Indian cuisine, solidifying its position in today's culinary landscape,” Nath affirms. While internationally, awards are pouring in, Nath asserts there are some incredible restaurants doing exceptional work in India and highlights Naar restaurant and Farmlore as two that particularly stand out to him.

From Margins to Mainstream

Chef Vineet Bhatia, one of the first to take Indian fine dining global, with marquee restaurants inn London, has seen the change firsthand. “When I moved to the UK in 1993, it’s totally different from now. Indian food is now being accepted in mainstream dining. From desi tapas to a 17-course fine dining experience, the choice in Indian food is there. Guests know and appreciate what Indian khaana is,” he said while taking us through his newest outpost Ziya at The Oberoi Gurugram.

Staying True

For Chef Garima Arora, the first Indian woman chef with Michelin two stars, authenticity remains key. “Indian food has moved beyond just a curry house. You no longer get the same paste used as gravies with only the meat or vegetables changed. The food served now is closer to real Indian cooking. We are telling diners how nuanced, layered and cultured our food is. These details were limited to explanations of French dishes. Now we talk about nuances of our food. Accolades such as Trèsind Studio’s Michelin three stars have validated it,” she elaborates.

At Gaa, Arora refused to narrow her scope. “We didn’t limit ourselves to curries and naans. I’d suggest chefs not to succumb to pressures and expectations. Stick to your guns and serve as authentic as possible,” she signals.

The New Culinary Map

Aditi Dugar, co-founder of Masque in Mumbai, which consistently ranks among Asia’s best, and is highest ranked restaurant from India, sees a clear shift in dining preferences. “The world is waking up to the regional diversity and deep-rooted culinary traditions that Indian food offers. Our food has moved beyond stereotypes. the balance of spice, texture and richness now resonates with adventurous global palates. Indian restaurants earning top spots on global rankings shows that the world is finally recognising its complexity, versatility and innovation,” she sums up and adds that Indian cuisine has come into its own with a new generation of chefs reimagining it through modern techniques.

From London to Dubai, New York to Bangkok, Indian cuisine is no longer an afterthought in the fine dining conversation. It is claiming prime real estate, winning the highest awards, and expanding the global vocabulary of gastronomy. The curry house hasn’t disappeared — nor should it — but it now sits alongside tasting menus that could cost as much as a Parisian Michelin meal.

The past year may be remembered as a turning point: when Indian food stepped out of the shadows, not by abandoning its roots, but by putting them proudly, unapologetically, and deliciously in the spotlight.

While we are doing great work in London, New York, Dubai, Bangkok, Mehrotra suggests the way forward is to take it to smaller cities in the US, England, Europe, Australia. “We have so many cuisines that we can open different kinds of Indian restaurants all across the globe,” advises Mehrotra. 

What worked for Indian Cuisine

“In recent years, there's been an irresistible shift towards bold, unique flavors, and Indian cuisine is a wonderful fit for this trend. The incorporation of Indian spices into global dishes has broadened their appeal and exposed them to new audiences. While restaurants abroad are winning awards, there are some incredible restaurants in India doing exceptional work. Naar restaurant and Farmlore are two that particularly stand out to me.”

Restaurateur Bhupendra Nath whose Tresind Studio won Michelin three stars

"Indian food has moved beyond just a curry house. The food served now is closer to real Indian cooking. We are telling diners how nuanced, lavered and cultured our food is. These details were limited to explanations of French dishes, Now we talk about nuances of our food, Accolades such as Trèsind Studio's three Michelin stars have validated it."

Chef Garima Arora, the first Indian woman chef with Michelin two stars for her restaurant Gaa, Bangkok

"Indian cuisine has come into its own with a new generation of chefs reimagining it through modern techniques. Our food has moved beyond stereotypes; the balance of spice, texture and richness now resonates with adventurous global palates. Indian restaurants earning top spots on global rankings shows that the world is finally recognising its complexity, versatility and innovation.”

Aditi Dugar, of Masque in Mumbai, which consistently ranks among the best and is the highest ranked restaurant from India

“Indian cuisine has so much to offer. It had never been brought out properly. Chefs and restaurateurs started to step out of their comfort zone and we finally started to put it out. Chefs changed the perception that Indian cuisine is not spicy but flavourful.”
chef Regi Matthew of Chatti, in Midtown Manhattan, New York

“Restaurants like Gaggan in Bangkok and Trèsind Studio in Dubai have been pivotal in changing perceptions. They’ve shown that Indian fine dining can stand shoulder-to-shoulder with classic European or Japanese cuisines. It’s no longer about taming spice, it’s about embracing complexity and celebrating a cuisine that’s unapologetically bold and sophisticated.”
Restaurateur Panchali Mahendra of Inja that ranks among top 100 restaurants

“It started in London and Dubai a while ago, but now accolades in the US — a James Beard for Semma, three Michelin stars in Dubai, top awards in Bangkok — have made people see Indian food beyond butter chicken. Chefs are more confident putting regional cuisines on the menu. The confidence is such that Chef Regi can take his toddy shop experience to the US. Atul Kochhar, Vineet Bhatia, Vivek Singh opened iconic restaurants, and now chefs Gaggan, Garima, Himanshu and Vijay are taking it forward.” 

chef Manish Mehrotra, hailed as a modern Indian cuisine maestr