Featured in The Food Institute: Regional Indian Cuisines Go Global

This piece was a milestone for me. Seeing regional Indian cuisine finally getting the recognition it deserves in mainstream food media felt like coming full circle. After years of hosting Ayurvedic dinners in Bollywood and now bringing Goan coastal flavors to Prague, I'm thrilled to see Americans moving beyond butter chicken. The comparison to sushi's evolution really resonated with me because that's exactly the transformation I've been witnessing. From heavy buffets to refined, spice-forward experiences that honor each region's unique identity.

The Food Institute interviewed me for their trend forecast on regional Indian cuisines becoming the next major global flavor movement. The piece explores rising consumer interest in Keralan, Goan, and Himalayan cuisines, supported by Yelp data showing massive search increases for regional Indian restaurants and concepts.

"When I first began exploring Indian food professionally, most Western diners associated it with heavy buffets and creamy gravies. That has completely changed. Chefs today are focusing on light, refined presentations that let spice and regional identity shine through."

What This Means for Prague This trend isn't just happening in New York and LA. I'm bringing these regional Indian experiences to Central Europe through my supper clubs. My Goan Dinner Party series showcases exactly what the article discusses: seafood, coconut, kokum, and cashew-based dishes in a contemporary fine dining setting that helps guests understand Indian cuisine's incredible diversity.

Read the Full Story Regional Indian Cuisines: The Next Big Global Flavor Trend - The Food Institute

Interested in experiencing regional Indian cuisine in Prague? Explore my upcoming culinary experiences or book a private event featuring Goan, Keralan, or Himalayan menus for your team or celebration.