IndexIntroductionCritical literature review:Elaborate dishes, traditional tasteGlobal cuisines in IndiaJapanese:Middle East:Losing authenticity – Too much fusion - confusionRediscovering traditional Indian cuisineConclusionIntroductionWe are all human beings, human beings are animals and everything else animals eat, except that we are only capable of cooking our own food. Cooking is one of the most common humanoid movements that includes various food preparation practices, while cooking is a set of food processing ways that is predestined to make food enjoyable and vigorous. India has a unique mix of various local cuisines involving a textbook blend of ethics and temperature. The food is said to be as fun and varied as the people who live here or have been here throughout history. It can be said that due to this assortment every religion has some encouragement about Indian food. Many recipes and foods started arriving when the country was basically colonized by Vedic Hindus. During the ruler's reign, Ashoka's vegetarian food became prominent calling it a phase of vegetarianism. The major impact also came from the Mughals, British, Christians and Portuguese rulers in the southern and southwestern parts of India. This is what makes Indian cuisine special and shows its flexibility between the two main vegetarianism and non-vegetarianism. Vegetarianism which according to Brahmins the “Satwik Diet” has not stopped in the northern parts of the country but has also made its way into the southern part. But not all Brahmins are vegetarians and an example of this would be the Kashmiri Brahmins who persisted in eating mutton dishes. Brahmins of West Bengal eat fish and so slowly vegetarian food started connecting more with the southern parts of India rather than the north. This report focuses on the new world cuisines introduced in India and the breakdown of new foods and cuisines introduced in the orthodox Indian society which is mostly very discriminatory regarding its food. From vegetarianism in the Vedic era to the incursions of the Arabs, Persia and the Mughals, all had fundamental effects on Indian food and culinary practices. They introduced India to drupes such as apricots, melons, peaches, plums and countless types of sauces ridiculous in texture and perception, to the pilaf scheme of catering and to a variety of non-vegetarian food items such as kebabs and tandoor food. The Nizams were the monarch of Hyderabad in whose cuisine the fusion of Mughlai and Telangana food took place subsequent to the formation of the famous Hyderabadi Biryani. Portuguese and Arab-Mughal traders introduced new world tubers such as chillies, tomatoes, potatoes and squash to India and over time converted them into India's staple food. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get Original EssayCritical Literature Review:There is a mass revolution in cuisine sweeping the globe as chefs are increasingly itinerant and bringing their district cuisine with them to the ecosphere and various locations. Restaurants are opening with different foods, and as customers have the ability to discover food around the world, they welcome new flavors to broaden their taste buds. The main reason for this transformation would be the ongoing process of globalization. According to this there is an intensification of people traveling more and more and this has pushed people to try more and more new foods. So it can be said that tourism could also be a purpose for this culinary change. In India, eating out is a social statuslinked to the amount of prestige that is most associated with the money spent on eating out. So, the higher the bill, the better the stature. India has a primordial cultural heritage that depends on geography, socioeconomic conditions and religion. Second it can be said that cuisine in India has been passed down through various cohorts and generations through word of mouth and demonstrations. Regional cuisine is oriented towards the staple food found in that region or area. A very simple example of this can be that wheat is abundant in the northern part of India, so the gravies are thicker as the food is reasonably drier. While in the southern part of India, rie is the leader in the diet and gravies are thinners. More elaborate dishes, the traditional taste Food has altered according to the whims of the community and the needs of the people. From Mexican to American, India is predisposed to all types of cuisine. Indians want to have their food, but they definitely want the same old fashioned food, same taste but more attractive. Chefs are now working to work on traditional dishes, without losing the ethnicity of the dishes but presenting them in a new way. Many Indian restaurants are rushing towards this modern Indian cuisine, aiming to get a list of current Indian cafes for their hotels, and in doing so they are creating some shocking mix and match of food. The combination of food attracts all kinds of misperceptions. This new word is creating a lot of excitement in the food and drink trade and this encourages chefs to create some bizarre concoctions like Sambhar risotto or a butter rabbit (it's a synthesis of Punjabi and South African tang). The fact is that we are taking these things too far and even at the expense of taste. For example, in one of the cafes and bars called Hitchki, they serve one of the bowls called pithla hummus: Pithla is a Maharashtrian dish but in this perception it is aided as a sauce for bhakri. A criticized mial pav also helps but the question is how to criticize a now deconstructed dish. Modern Indian cuisine is promoted in India through various new brasseries opened in the last ten years such as The Bombay Canteen, Indian Accent or the Farzi Café chain. But chefs like Atul Kochhar, Vineet Bhatia and Floyd Cardoz made their names at Indian businesses like Oberoi and The Taj before deciding to move to a foreign country and mix their familiarity with Indian cuisine with food practices and inspiration western. They gathered the nourishment of the East with the West on the plate and gave expansion to modern Indian cuisine in the late nineties. According to Chef Vineet Bhatia in a speech, people often tend to forget the legitimacy, the root of the dish whenever they try to cook any Indian food in a modern way. Bombay Canteen also focuses on enshrining the old-fashioned flavors of the cuisine and giving it a twist by aiding the use of local and seasonal ingredients and thus earning acclaim from various food critics. As stated earlier, the idea of ​​​​the blend was born, which is a careful connection with the peels and also a combination of different districts and ethics. Global Cuisines in IndiaIndian nutrition has many common ingredients like that of various cuisines across the world. So Indian cuisine is quite the place where any food can merge and form something new. From Mexican, Thai, Chinese, Middle Eastern to Japanese which is now as trending as anything in India. Mexican: It hasn't been difficult for Mexican cuisine to spread to India. With so many foods and ingredients common in both cuisines. Ingredients like rice, beans, corn and many more. One of the main parts of the chili pepperit is actually not Indian, it was actually brought to India from Mexico and in India it took some time to be used. Before chili pepper, pepper was used to add aroma and flavor to foods. According to Ain-i-Akbari written in the year 1590, it covers the list of dishes cooked in the crown court of ruler Akbar and all the serving dishes contained black pepper to impart spicy flavor and aroma. Also no Indian meal is complete without rice, makke roti in India is made of corn, similar to the Mexican tortilla. People love the Indian version of Mexican food with chefs familiar with the vegetarian options of burritos and tortillas. This cuisine gave access to avocados in India which are now widely used and can easily be found in any supermarket. Taco Bell has also played a vital role in the expansion of cuisine in India. Let us also not fail to mention how a Mexican Nacho has gone to the souk in India and is doing a business and Indian brands like Parle are also producing these chips seeing fame among Indians. You can easily find ready-to-eat tortillas and taco shells in supermarkets. India Accent in New Delhi has Indianised the Mexican taco by taking the idea and using phulka and weighing it down with curry made from jackfruit which has received a lot of positive feedback. Many restaurant chains like Chillies and Sammy Sosa in Mumbai are very popular among Mexican food lovers in India. Japanese: Chinese cuisine has been present in India for a long period of time, but now is the time for people in India to move towards Japanese cuisine. The one dish that most people in India knew about was sushi. But now people are calling for more Japanese outreach as advocated by Nagaswami who has the oldest Japanese restaurant in India - Dahlia - in full swing. Due to the benefits of food, people are challenging more variety of food and Indian chefs are localizing Japanese food according to Indian arcade. Wasabi has become so popular in recent years in India that you can get wasabi-flavored potato chips in India. The market now offers a wide range of Japanese food crops that people like. Masaharu Morimoto opened his restaurant in collaboration with the Taj Group of Hotels in Mumbai, Wasabi, and was so successful that he opened another outlet in Delhi. People now consume sushi as fast food. Restaurants in cities serve sushi burgers with beef and chicken patties between layers of rice. Ramen has also gained a lot of popularity in India in the heavily controlled market of Nestle Maggi. People also want ramen noodles to be sold by various brands in India. Likewise, the French-Japanese connection with food is something to look forward to. Japanese chefs moved to France and cultivated "nouvelle" food and these chefs varied Japanese culinary practice by including local elements with French flavors and their sophisticated food presentation coming together to form the new French-French fusion cuisine Japanese. Middle East: Indian cuisine, especially in the northern states, was largely elegant thanks to Persian and Mughlai food with continuous incursions in the late 1400s-1500s. Ironic Indian gravies combine with non-vegetarian Middle Eastern foods to form Mughlai cuisine. The food is heavy due to the rich ingredients but it also takes time. Middle Eastern fast food is also spreading in India, which can be seen in the form of Shawarma Rolls sold in almost every corner of Indian cities. Biryani has gained so much status that even one can get a local version of the dish. The Middle Eastern brand "Just Falafel" hasopened its outlet in Bangalore, which is a QSR and serves Shawarma sandwiches in both vegetarian and non-vegetarian options. The components of this cuisine are easily available in the Indian market: chickpeas, curd, eggplant, garlic and olive oil. The culinary techniques of roasting, baking and more were adopted by them in India. Souk is the themed restaurant of Taj Hotels, specializing in the Mediterranean cuisine that people try as opposed to the usual North Indian or South Indian food they try every time they go out. Now you can also get packaged hummus, tahini is widely available in the market. Loss of authenticity - Too much fusion - confusion All regional Asian cuisine is doing quite well in India, but the thought of fusion in India has brought angst and confusion among various chefs. The main problem that arises in Indian cuisine is that of standardization of recipes which always confuses the customer as the customer who methodical paneer pasanda in one restaurant will have a different taste from what he orders in the different restaurant. Once the customer does not receive a similar dish in another restaurant, then he is dissatisfied with the hotel, giving it a poor rating and comments. Maintaining validity is a challenge as fusion spreads across the country. For example, there is a hotel in New York called Vermilion that has a Tandori Sirt Seak that is Argentinian but embraces all the Indian flavors including the tandoori marinade of India. According to today's business this restaurant has less than 30% of Indian clientele. So in the same style, Chef Vivek Singh in his restaurant The Cinnamon Club has used Scotch halibut fillet as an alternative to bhetki and then heated in an oven in a mustard marinade and adding it with rice ghee on the sides and called the dish: Seared Halibut with Engali Salsa Dpyaza. Similarly many adjustments have been observed in various South Indian delicacies like various varieties of Dosa - from Schezwan to paneer tikka dosa are served but the true authenticity of Masala Dosa is lost somewhere in an attempt at fusion. But once again the issue is fusion at the expense of ethnicity. Rediscovering Traditional Indian Cuisine People in India are now reliving the cuisine of their country. The problem with the lack of popularization of Indian cuisine in the United States is that not many Indian restaurants serve ethnic Indian cuisine. The bistro serving Indian food outside India is dominated by Punjabi. Most of the restaurants serve only this North Indian food because it is easily enjoyed by people and easier to prepare with the availability of local elements. Indian food also has a big market for street food which is going through a revolution. Street food is becoming increasingly sterile and hygienic. Many upscale coffee shops also help street food, but those places are not as good as the ones actually contingent on the street. Restaurants serve molecular gastronomy Pani Puri, with tomato basil foam and what not, but they are actually putting an end to the authenticity of real Pani Puri. From the chilli potatoes to the gulab jamun cheesecake which is actually a good version and combines the western dessert with the Indian dessert. Indian cuisine is also well blended with various other Asian cuisines such as Indo-Japanese or Chinese, with various international dishes served and prepared according to the Indian palate. The Indian-Chinese have given birth to various dishes which now seem to be as popular as Vegetable Manchurian and Chowmein. This Indo Chinese has gone further to merge with South Indian food creating something like Chow Mein Dosa or Chinese Idli completely destroying the taste of traditional.