The Hindu : World of cuisine

Online edition of India's National Newspaper
Thursday, Sep 09, 2004

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World of cuisine

International flavours are fast catching up in the twin cities, writes RADHIKA RAJAMANI

IN THE city of biryanis and kebabs food of the world is making inroads. What was unthinkable perhaps a few years ago is majorly in now. Foreign cuisines, mostly restricted to five-star hotels, now appear on the tables of restaurants. Satays, tempura, sushi, risotto, steaks and sizzlers... it's all there and affordable now. Today, a fine dining experience awaits the foodie.

The metamorphosis in tastes and eating patterns is really happening. "Evenings, which began and ended with biryani, are no longer so," says Atul Bhalla, F & B Manager, ITC Hotel Kakatiya Sheraton and Towers. Lifestyle changes have made this inevitable. "People are eating out more often these days. There are so many restaurants in town," says actor Nagarjuna Akkineni (one of the partners of Touch) "People want to eat in smart, trendy restaurants in an informal atmosphere," says Shankar Krishnamurthy whose Fusion 9 and Cinnabar Redd are two of the most-talked of places.

Frequent travel has exposed people to different cuisines and once they take a liking to it they want to have the same experience back home. With the world becoming small it is fashionable to be in tune with the current trends - food being one of them. World over South East cuisine is fast catching up. "The exposure and the cosmo atmosphere in the city play a great role in determining food choices," says Amar Ohri (Ohri's Far East).

"With expatriates (foreigners and Indians) coming down in large numbers there is a growing clientele for foreign food," says Pradeep Khosla, Executive Chef, Taj Krishna. "The local populace interacting with them gets to eat their kind of food too," says Sanjay Vij, Executive Chef Taj Banjara.

Taste for new stuff

With the increasing number of restaurants serving this kind of food, a certain curiosity level builds up too. People are adventurous enough to taste new stuff. "Initially, people were a bit hesitant but now my clientele cuts across every age segment. Everything takes time to accept. Fusion 9 has fans from five to 80 plus," adds Shankar. Awareness levels are building up on account of numerous food shows on the telly. Today, food preferences in a number of families are also dictated by children. "People know that there is more to food than just bakes and pastas," states Mayank, Sous Chef, Touch.

Earlier five-star hotels were the place for such exotic food. "Such food was a delicacy and expensive. Moreover, it was not easy to source many of the ingredients. Now the food industry is growing and there is exchange of expertise. Entrepreneurs are growing herbs and vegetables and making or sourcing pastes and sauces," says O.P. Khantwal, Executive Chef, ITC Hotel Kakatiya Sheraton and Towers.

Global cuisine is tilted towards good health. "I got into it because of health reasons. There is a good amount of vegetables too," says Nagarjuna. "It is easy to calculate the nutritional value of food. People are particular about the method of cooking. They ask for grills or roasts besides salads," adds Mayank.

"Conti food is wholesome, filling and yet does not leave you feeling staggered like Indian food," says Ananya. For the cheese lovers, conti food is the ultimate. "Chinese food is light on the stomach and I love the crunchy stir-fry method of cooking," says Sukriti.

Hot favourites

Amongst the flavours of the world Chinese was one of the cuisines which moved fast in its modified version. The authentic Chinese food may be quite unpalatable. But as chowmein, manchuria, wantons it is still hot. The numerous Chinese restaurants and the wayside carts have got people addicted to this desi Chinese. "It still rules," says Pradeep Khosla. Thai is slowly catching up, while a few items from Malaysian, Indonesian, Vietnamese and Japanese are finding favour with people. "Surprisingly Mexican food although spicy is not doing well," says Amar Ohri

Fusion is now part of lifestyle today. So it touches food too. New-age cuisine is all about creativity. "It gives an opportunity to blend food to suit the palate. It is spontaneous cooking and gives the flexibility to play around," says Mayank.

The takers for global cuisine may be growing slowly. But this does not undermine the popularity of our desi khana, which is going strong. Ultimately, it is all a question of co-existence isn't it?

Specialty restaurants

Conti

Touch (Trendset Towers, Road No. 2, Banjara Hills; Tel: 23542422/ 33)

Fusion 9 (Road No. 1, Banjara Hills; Tel: 55577722/ 55)

Riviera (Sangeet Theatre compound, S.D. Road; Tel: 27713366)

Mischief Dining Bar (Sixth floor, M.P.M. Mall, Abids Cross Roads; Tel: 55667777)

Gallopin' Gooseberry (Road No.3, Banjara Hills; Tel: 55686444/ 555)

Tex Mex (For Mexican food; Close to Jubilee Hills Check Post, Road No. 3, Banjara Hills)

Snack time

Spice Republic (Raj Bhavan Road)

Subway (Lumbini Arcade, Road No.2, Banjara Hills; Tel: 55102121)

Marrybrown (2nd floor, Prasad's Imax, Off NTR Gardens; Tel: 23450244)