Did you know Gujarat’s “bhakhri,” a type of thick bread dates back to the Harappan Civilization? There is a story of Gujarat sending “bajra” (pearl millet) to Bengal, where it was initially mistaken for cement. In the face of this misunderstanding, the people of Bengal adapted the grain and used it to create their own unique version of a dish.
While Indian food has a history that spans millennia, it remains very much a living tradition.
Indian cuisine, with its complex flavors, rich history, and regional diversity, is one of the most influential and beloved culinary traditions worldwide. Indian food tells a story of cultural exchange, resilience, and adaptability. As the world continues to embrace this diverse culinary heritage, the fusion of past and present in Indian cooking continues to shape global food culture.
Modern chefs have found innovative ways to bring traditional Indian dishes into the contemporary world. This evolving style of cooking, often referred to as “modern Indian cuisine,” blends age-old techniques with fresh, seasonal ingredients, adapting recipes to reflect today’s tastes while preserving the essence of authenticity.
Gauri Wagenaar, an art historian, believes that food is a universal language that transcends borders and cultural divides. Drawing from their own experiences in the kitchen, Wagenaar emphasizes the deep connections between culinary practices and cultural heritage. “The way ingredients are combined and prepared reveals the identity and heritage of different regions,” they explain. The act of cooking, Wagenaar argues, is not just about nourishment but also about connecting people, telling stories, and understanding history.
Wagenaar was speaking at an event — The Culinary Legacies — organised by Saanjhi Viraasat on Tuesday in Ahmedabad. She told Vibes of India that food spreads across borders, it creates connections between cultures. The global journey of ingredients and cooking techniques highlights the intricate links between different civilizations. Food studies, Wagenaar asserts, can deepen our understanding of how communities evolve over time, influenced by social, political, and environmental factors.
Indian cuisine, a melting pot of diverse culinary traditions, has been shaped by centuries of influence from various cultures. The Persian, Mughal, Afghan, Chinese, and British culinary traditions have each played a key role in shaping the modern landscape of Indian cooking.
The Persian influence, for instance, introduced fragrant spices and rice dishes like pulao, which became an integral part of Indian cuisine. The Mughal Empire further enriched Indian food, bringing royal dishes such as biryani and the tandoori cooking style, which are known for their vibrant spices, complex flavors, and elaborate presentation. These contributions have endured for centuries, giving Indian food its distinctive and cherished identity.
The British colonization of India also left a significant mark on Indian cuisine, albeit in a way that adapted local flavors to Western tastes. Dishes like chicken tikka masala, which is now a global favorite, emerged from the fusion of Indian ingredients with British culinary preferences. Similarly, the Portuguese influence on Indian food, especially in regions like Goa, introduced new types of bread, spices, and cooking methods, further enhancing the diversity of Indian cuisine.
Throughout history, Indian food has also been shaped by periods of hardship, such as natural disasters, famines, and economic challenges. In times of scarcity, women in particular transformed their kitchens into spaces of resilience and creativity. They used every part of a vegetable—from stem to stalk—to ensure that nothing went to waste, she told Vibes of India.
Such adaptability and resourcefulness are key features of Indian cuisine, where necessity has often driven innovation. During difficult times, food became more than just sustenance; it became a source of joy, connection, and cultural expression.
Indian cuisine, rich in history and regional diversity, is gaining global recognition for its unique blend of traditional and modern influences. She told Vibes of India that once a staple, millet has made a strong comeback due to its health benefits, particularly in Karnataka, where chefs and nutritionists are highlighting its fiber, protein, and mineral content as a nutritious alternative to wheat. This resurgence of ancient grains reflects a growing emphasis on sustainable, healthy food choices.
Indian food’s global appeal lies in its fusion of local ingredients and global influences. From Persian and Mughal to British and Portuguese culinary contributions, Indian cuisine is an adaptable tradition that blends authentic flavors with contemporary techniques. Modern chefs are embracing this balance, crafting dishes that honor both tradition and innovation.
