Four Indian chefs are taking traditional Indian cuisine beyond familiar curries, demonstrating its depth on global tables. Their culinary journeys span from high-end dining in New York to British restaurants and the coast of Maharashtra.
Vikas Khanna, born in Amritsar, brought memories of home and street food to the United States, shaping his unique style of preparing Indian dishes. In New York, he ran the Michelin-starred restaurant Junoon, showing visitors that Indian flavors can be part of fine dining, not just everyday meals.
His New York restaurant, Bungalow, is dedicated to the traditions of Indian street vendors. The menu features recipes from across the country, reinterpreted for international guests. Khanna uses local ingredients such as kokum salmon and yogurt kebabs, striving to elevate India's culinary heritage rather than imitating Western cuisine.
Manju Malhi, whose parents hail from Punjab and Maharashtra, grew up in West London at the intersection of British and Indian culinary cultures. This fusion became the starting point for her creativity. In 2000, she gained public attention by winning a BBC competition with a video of her growing coriander chutney in her garden, which opened new opportunities for her.
Malhi has created recipes that combine British produce with Indian spices, filling a gap in cookbooks. Her dishes harmoniously blend both traditions while maintaining their distinct identity. For instance, her Tarka bread is inspired by potato vadas she remembers from Chowpatty beach in Mumbai. Today, her work is featured in the UK through television, books, and cooking classes.
Chef Dipesh Shinde grew up in Tala village, in the Raigad district of Maharashtra, and his cuisine is shaped by the flavors of the Konkan coast. His cooking draws inspiration from childhood memories and the aromas of the region. Shinde started working in kitchens at a young age and accumulated experience in various Indian restaurants. His journey from entry-level kitchen positions to international recognition reflects years of hard work.
He actively promotes the tastes of Konkan, not limiting Indian food to familiar dishes. Seafood, coconut, kokum, and local spices tell the story of India's western coastal cuisine. Thanks to his work, regional Indian cuisine has gained wide recognition among international visitors through Michelin-rated restaurants.
Lloyd Cardozo, born in Mumbai, grew up tasting dishes from numerous communities, which solidified his belief in the diversity of Indian cuisine. In 1998, he co-founded Tabla in Manhattan with restaurateur Danny Meyer. The restaurant's menu blended Indian flavors with fine-dining techniques, challenging the notion that Indian food was exclusive.
At Tabla, they presented dishes like duck and potato samosa and tandoori quail in new ways, combining Indian flavors. Critics noticed this, changing the perception of Indian cuisine in American fine dining. Later, Cardozo returned to Mumbai with the restaurants The Bombay Canteen and O Pedro, where he celebrated regional and Goan cuisine. His influence continues through the chefs he mentored and inspired worldwide.