<p>Indian food dons several new avatars, as chefs across the world are doing their best to modernise the traditional approach to the cuisine, notes Jaya Srivastava<br /><br /></p>.<p>There was a time when traditional Indian cuisine was the only variant known to the crowds of the world. Even if the process is slow, thankfully, things are changing. Today, chefs in India and abroad are aware of the infinite permutations and combinations through which the regional cuisines in India can be redefined and the people can be provided with an enriching experience. <br /><br />Indian chefs like Atul Kochhar, Vineet Bhatia, Hemant Mathur, Jehangir Mehta, Vikas Khanna are the brains and skills behind the success of Michelin starred restaurants serving Indian food. They have all forayed into developing Indian cuisine in either its nouvelle, haute, or fusion variants. Attention to detail, plating, a delicate balance in flavours and an emphasis on presentation - areas that evaded the traditional Indian cuisine are of prime importance in the modern forms of Indian food.<br /><br />Indian nouvelle cuisine is one of the modern forms of Indian food that has changed the perspective with which people round the globe perceive Indian food. Essentially, it is the use of nouvelle techniques used in French cooking, applied to Indian food. It is characterized with small portion sizes, preserving natural flavours of the ingredients, use of fresh produce, along with a rejection of heavy sauces and marinades.<br /><br />Multi award winning chef, Anand George, who is renowned for his pioneering of nouvelle Indian cuisine at the restaurant Purple Poppadom in Cardiff, UK says, ‘‘Indian food was perceived as being limited in its combination of spices and masala. The transition from the traditional food has been in the areas of subtle spicing, fusion of Indian regional cuisines to create something refreshing for the palate and the way that food is presented in a neo fine dining setting’’. <br /><br />Chef Anand George translated this vision into nouvelle Indian food and transcended the challenge of putting a modern spin on conventional food with great success. His ingenious creations consists of the refined interpretation of the curry laden dishes like fish curry into delicacies like the pan seared Tiffin Sea Basson in a bed of tangy mango and coconut sauce. Butter chicken transforms into the creamy cheese marinated Nawabi Chicken with a hint of cardamom. The same ole’ same ole’ paneer turns into a Trio of Cheese Starters.<br /><br /> All these earned him the prestigious Tiffin Cup for UKs Best Indian Cuisine awarded by The House of Commons.<br /><br />Chef Debu Saha created a spruced up version of lamb biryani. He prepares it with the French-cut pieces of lamb, going low on ghee and maintaining a gentle balance in spices used. A proponent of Indian nouvelle cuisine and fusion food, he has cooked for celebrities like Deepa Mehta and Mira Nair. <br /><br />He believes that using nouvelle techniques in Indian cuisine is all about doing justice to soul of the ingredients. ‘‘This type of food shatters the assumption that Indian food is all about curry and spices. Instead, we encourage a limited use of spices and oils and we use only the top notch ingredients to achieve a delicate balance of flavours,’’ he says. <br /><br />But how does the modern form of Indian cuisine fare with people around the globe, especially when the prevailing conceptions of Indian cuisine tend to equate it with the food of curries and spices? Chef Anand George explains, ‘‘The customers have risen to challenge their preconceptions and expectations of Indian cuisine (in its most well-known – the traditional form) and supported us throughout our culinary journey to radically innovate our traditional cuisine into its modern form.’’ <br /><br />‘‘The experience starts with a plate of food so engineered that customers feast with their eyes and nose, before food hits their palate where the taste and texture combine in what I call a magical dialogue,’’ says Chef George Anand.<br /><br />The palates of those well-travelled and exposed to a plethora of varying cuisines find the modern take on Indian food exciting and enthralling. At the heart of this matter is a subtle revision in the philosophy of food. Food is no longer just a matter of taste. <br /><br />Instead, it is to cosset not just your taste buds but all the senses to provide the diners with a memorable experience. It certainly wouldn’t be wrong to say nouvelle Indian food has begun romancing with the diners of the world...<br /></p>
<p>Indian food dons several new avatars, as chefs across the world are doing their best to modernise the traditional approach to the cuisine, notes Jaya Srivastava<br /><br /></p>.<p>There was a time when traditional Indian cuisine was the only variant known to the crowds of the world. Even if the process is slow, thankfully, things are changing. Today, chefs in India and abroad are aware of the infinite permutations and combinations through which the regional cuisines in India can be redefined and the people can be provided with an enriching experience. <br /><br />Indian chefs like Atul Kochhar, Vineet Bhatia, Hemant Mathur, Jehangir Mehta, Vikas Khanna are the brains and skills behind the success of Michelin starred restaurants serving Indian food. They have all forayed into developing Indian cuisine in either its nouvelle, haute, or fusion variants. Attention to detail, plating, a delicate balance in flavours and an emphasis on presentation - areas that evaded the traditional Indian cuisine are of prime importance in the modern forms of Indian food.<br /><br />Indian nouvelle cuisine is one of the modern forms of Indian food that has changed the perspective with which people round the globe perceive Indian food. Essentially, it is the use of nouvelle techniques used in French cooking, applied to Indian food. It is characterized with small portion sizes, preserving natural flavours of the ingredients, use of fresh produce, along with a rejection of heavy sauces and marinades.<br /><br />Multi award winning chef, Anand George, who is renowned for his pioneering of nouvelle Indian cuisine at the restaurant Purple Poppadom in Cardiff, UK says, ‘‘Indian food was perceived as being limited in its combination of spices and masala. The transition from the traditional food has been in the areas of subtle spicing, fusion of Indian regional cuisines to create something refreshing for the palate and the way that food is presented in a neo fine dining setting’’. <br /><br />Chef Anand George translated this vision into nouvelle Indian food and transcended the challenge of putting a modern spin on conventional food with great success. His ingenious creations consists of the refined interpretation of the curry laden dishes like fish curry into delicacies like the pan seared Tiffin Sea Basson in a bed of tangy mango and coconut sauce. Butter chicken transforms into the creamy cheese marinated Nawabi Chicken with a hint of cardamom. The same ole’ same ole’ paneer turns into a Trio of Cheese Starters.<br /><br /> All these earned him the prestigious Tiffin Cup for UKs Best Indian Cuisine awarded by The House of Commons.<br /><br />Chef Debu Saha created a spruced up version of lamb biryani. He prepares it with the French-cut pieces of lamb, going low on ghee and maintaining a gentle balance in spices used. A proponent of Indian nouvelle cuisine and fusion food, he has cooked for celebrities like Deepa Mehta and Mira Nair. <br /><br />He believes that using nouvelle techniques in Indian cuisine is all about doing justice to soul of the ingredients. ‘‘This type of food shatters the assumption that Indian food is all about curry and spices. Instead, we encourage a limited use of spices and oils and we use only the top notch ingredients to achieve a delicate balance of flavours,’’ he says. <br /><br />But how does the modern form of Indian cuisine fare with people around the globe, especially when the prevailing conceptions of Indian cuisine tend to equate it with the food of curries and spices? Chef Anand George explains, ‘‘The customers have risen to challenge their preconceptions and expectations of Indian cuisine (in its most well-known – the traditional form) and supported us throughout our culinary journey to radically innovate our traditional cuisine into its modern form.’’ <br /><br />‘‘The experience starts with a plate of food so engineered that customers feast with their eyes and nose, before food hits their palate where the taste and texture combine in what I call a magical dialogue,’’ says Chef George Anand.<br /><br />The palates of those well-travelled and exposed to a plethora of varying cuisines find the modern take on Indian food exciting and enthralling. At the heart of this matter is a subtle revision in the philosophy of food. Food is no longer just a matter of taste. <br /><br />Instead, it is to cosset not just your taste buds but all the senses to provide the diners with a memorable experience. It certainly wouldn’t be wrong to say nouvelle Indian food has begun romancing with the diners of the world...<br /></p>
