STORMING THE CULINARY BASTION

THE YEAR INDIAN CUISINE AND CHEFS TOOK THE GLOBAL MAIN STAGE

- By Amin Ali

For decades, Indian cuisine abroad was often defined by a narrow frame: a comforting takeaway curry, a laminated menu with tikka masala, and a setting tucked away in 'Little India' enclaves of major cities.

It was flavourful, beloved, and filling, but rarely considered a contender for the highest accolades of the fine dining world.

That perception has now been rewritten. The past year has been nothing short of historic for Indian gastronomy and chefs, with unprecedented global recognition. Chef Vijaya Kumar took home a James Beard Award for Semma in the Big Apple. Trèsind Studio in Dubai became the first Indian restaurant to win three Michelin stars. Bangkok's Gaa, under Chef Garima Arora, now holds two Michelin stars. Gaggan Anand remains a fixture at the World's 50 Best Restaurants top ten. Mumbai's Masque continues to rank high in Asia's 50 Best. In New York, chef Vikas Khanna's Bungalow has been named one of the city's top restaurants. In San Francisco, Copra is where connoisseurs head to. In London, Jamawar, Gymkhana, Quilon, Kanishka and Darjeeling Express enjoy the highest rated recommendations of food guides and awards.

These honours—once almost exclusively reserved for French or Japanese fine dining—are now proudly bestowed on Indian kitchens.

Beyond the Curry House