Global Appetite For Indian Produce Growing, Says Chef Kunal Kapur

NEW DELHI- Indian cuisine is gaining wider acceptance globally, with chefs and diners showing increased interest in India’s diverse local ingredients and flavors, celebrity chef Kunal Kapur said in an interview with ANI.

“Worldwide, there is a growing curiosity about Indian ingredients and Indian food, and that interest is translating into popularity,” Kapur told ANI, highlighting the rise of modern Indian tasting menus and small plates in regions including Europe, the US and even Belize.

He noted that this enthusiasm has also brought recognition from prestigious culinary platforms, with some Indian restaurants earning Michelin mentions and stars for innovative approaches to traditional flavors.

Kapur said digital platforms have played a key role in exposing regional Indian cooking styles to a global audience. “Because accessibility has become so easy, people can access information anytime, anywhere,” he told ANI, adding that home cooks and chefs alike are sharing traditional recipes and techniques online.

He recounted receiving direct messages from people who tried his recipes from YouTube or Instagram reels and then included them in cafes in small towns, demonstrating how social media is helping elevate regional food knowledge.

Kapur also described how common stereotypes about Indian food being “oily, greasy and overly spicy” are beginning to change as people learn more about the cuisine’s true diversity.

Pointing to a shift within India, he said greater awareness — driven by social media and local interest in indigenous produce — is encouraging people to explore a wider range of regional traditions beyond familiar dishes.

Kapur cited Mumbai as an example, where the food culture encompasses Sindhi, Gujarati and Maharashtrian influences, rather than being defined by a few staple dishes.

He added that vegetarian traditions such as no onion, no garlic, and Satvik or Jain cooking are also resonating with global audiences, reflecting broader interest in Indian food philosophies and nutritional approaches.

Kapur underscored that although some overseas diners still associate Indian food with a narrow set of popular dishes, efforts by restaurants around the world are gradually introducing global customers to India’s vast culinary landscape.