By Shailesh Patel, Co-founder, Dam Good Fish
Indian cuisine has always been a tapestry of flavors, woven together by geography, history, and community. But in recent years, a quiet revolution is taking place in restaurant kitchens and home cooking alike—regional Indian food is no longer on the sidelines; it’s taking center stage.
From the smoky Bihari litti chokha to the coastal brilliance of Mangalorean ghee roast, the chefs today are delving into their roots to display hyperlocal cuisines with pride. But really, this shift is more than just nostalgia—it aims to preserve culinary heritage with a modern twist.
More menus are featuring more lesser-known dishes: fermented bamboo shoot pork curry from Nagaland, Chhena Poda from Odisha, or the familiar yet wholesome Sai Bhaji from Sindhi kitchens. We’re also using native grains such as millets and sorghum, traditional pickling methods, and forgotten recipes from our grandmothers.
Seafood, in particular, is seeing a resurgence—not just in coastal regions but across urban India. There’s a growing demand for fresh, traceable fish that aligns with regional cooking traditions. We’ve witnessed an increased curiosity for traditional seafood recipes—from Bengali mustard hilsa to Konkan-style bombil fry—being explored by new-age chefs and home cooks alike. What was once considered “niche” is now making its way into daily menus, thanks to the growing accessibility of responsibly sourced fish.
Conscious eating is also part of the story. Diners are curious about what’s on their plate, choosing foods that are seasonal, sustainable, and connected to culture. While chefs continue to innovate the presentation and technique of old recipes, they’re also trying to reshape the story of what is Indian food.
Social media too plays a role in reviving these treasures. Food bloggers, regional home chefs, and culinary storytellers are giving regional food its long-due spotlight, one reel and post at a time.
As we move forward, the plate is no longer just about fusion or international flair—it’s about grounding, celebrating the hyperlocal, and telling stories that span centuries, through food.
Conscious eating is also part of the story. Diners are curious about what’s on their plate, choosing foods that are seasonal, sustainable, and connected to culture. While chefs continue to innovate the presentation and technique of old recipes, they’re also trying to reshape the story of what is Indian food.
Social media too plays a role in reviving these treasures. Food bloggers, regional home chefs, and culinary storytellers are giving regional food its long-due spotlight, one reel and post at a time.
As we move forward, the plate is no longer just about fusion or international flair—it’s about grounding, celebrating the hyperlocal, and telling stories that span centuries, through food.
