"Cooking is a passport to the world"

In conversation with renowned CHEF MANJIT GILL, Advisor at Kikkoman India and President, Indian Federation of Culinary Associations (IFCA). As the former Corporate Chef of ITC hotels, Chef Gill has helped shape iconic restaurants, such as the Bukhara, Dum Pukht, and Dakshin. He has had the privilege of serving former American Presidents Barack Obama, Bill Clinton, George Bush, and the French, Canadian, British and German premiers. In 1992, Chef Gill had the opportunity of being invited to cook for Prince Charles and Lady Diana, at the Palace of the Maharaja of Jaipur. He was awarded the Lifetime Achievement Award from the Ministry of Tourism in 2007.

- Jyotsna Sharma

How has the taste of the Indian foodie evolved over the years?

Great taste has always been a top priority in all cultures throughout history. India has long upheld a fine tradition of balancing six fundamental tastes (sweet, sour, salty, pungent, bitter, and astringent). With people embracing international cuisine and the availability of an incredible variety of options, the Indian foodie is now spoilt for choice. However, compared to Japan or France, Indian food lovers are exposed to a greater array of global flavours and ingredients. Evolution is inevitable, and as Indian restaurateurs up their game, ingredient suppliers must keep pace, importing the finest, purest, and most natural products to meet the growing demand.

Please tell us your view on Indian fusion cuisine.

Indian fusion cuisine beautifully blends tradition and innovation, celebrating India's complex symphony of spices and flavours while incorporating global influences.