FROM TABLE TOTREND How Indian Ingredients Are Inspiring Global Menus

There was a time when Indian ingredients were viewed through a narrow lens-spices for curry, mangoes for chutney, and lentils for homestyle dals.

- By Armaan Malhotra

WHEN KOKUM MEETS COCKTAILS AND MILLETS GRACE MICHELIN-STARRED PLATES

But today, that perception is being turned on its head. From kokum and moringa to foxtail millet and jackfruit, Indian ingredients are now stepping out of grandma's kitchen and onto the global stage-refined, repackaged, and celebrated. This isn't just about exotic appeal. It's about flavour, function, and identity. Chefs across the world-both Indian and international-are increasingly tapping into the richness of Indian produce, not as novelty, but as sustainable, health-forward, and flavour-intense additions to their culinary vocabulary.

AND THE WORLD IS EATING IT UP-QUITE LITERALLY

A few years ago, millets were seen as old-school grains-meant for diabetics, rural kitchens, or budget meals. Today, they're showing up as puffed amaranth granola, millet risotto, and jowar tacos on menus from Tokyo to Toronto. The shift isn't just trend-driven-it's deeply rooted in nutrition science, sustainability, and storytelling.

Millets (like foxtail, barnyard, bajra, and ragi) are gluten-free, climate-resilient, and rich in minerals-qualities the world now values more than ever.