Regional food is more than just a meal; it's a cultural treasure that deserves to be cherished and preserved.
Regional food reflects a place's history, culture, and geography. It offers a unique window to local food scenes. Regional food is a testament to the ingenuity of its people and a source of immense pride and joy.
India is known for its food worldwide. But what most people miss is that there are lots and lots of cuisines to be explored apart from the conventionally popular dishes. Chefs representing regional food of India from different states not only offer the crowd new options but also pass down traditional recipes to future generations, holding onto the root and encouraging innovation.
Regional food is a cornerstone of cultural identity. Each region has its own distinct flavours, ingredients, and cooking techniques that have been passed down through generations. By preserving and promoting regional food, chefs ensure that these traditions continue to thrive and enrich everyone’s lives.
Regional food often relies on locally sourced ingredients, supporting local farmers, producers, and artisans. By choosing to consume and represent regional food, chefs encourage and contribute to communities' economic vitality and help preserve traditional agricultural practices. This also helps to promote biodiversity and maintain healthy ecosystems. By consuming regional food, one supports cultivating and preserving these unique and often endangered species/ dishes/ traditions.
Many regional dishes incorporate ingredients rich in vitamins, minerals, and antioxidants, promoting good health and well-being. Regional dishes give the crowd healthy options in a much more efficient and tasty manner. Each region offers a unique and flavourful experience that can broaden one's horizons and deepen the appreciation for different cultures.
Despite its many benefits, regional food faces challenges in today's globalised world. The influx of Western fast food and processed foods can erode traditional culinary practices. However, these honoured chefs contribute to the growing movement to promote and preserve regional food.
North India
Ranveer Brar – Punjabi Cuisine
Rich flavours and filling meals are hallmarks of Punjabi cuisine. Flatbreads like naan and paratha, spicy tandoori meals, and buttery curries like butter chicken are the most popularised meals. Dal Makhani and sarson ka saag are two of the most well-known vegetarian dishes in Punjabi cuisine.
Renowned chef and television personality Ranveer Brar has introduced the essence of Punjabi food to a worldwide audience. Well-known for his charisma and culinary prowess, he specialises in bringing traditional Punjabi recipes into contemporary kitchens. He is a well-liked character in Indian homes because of his love of culinary storytelling and ancestry.
Sameer Sewak – Awadhi cuisine
Originating in the royal kitchens of Lucknow, Awadhi cuisine is renowned for its subtle flavours and elegance. The cuisine, well-known for its slow-cooked meals, biryanis, and kebabs, emphasises the skill of "dum," or slow cooking. Chef Sameer Sewak is a licensed pilot. He now runs an Airbnb and cloud kitchen in Dehradun. He's well-known in Indian cooking circles. He truly represents Awadhi cuisine because of his commitment to maintaining the culinary legacy, showing what "true regional food" is.
Nidhi Sharma – Himachali Cuisine
The simplicity and abundant natural resources of the Himachal area are reflected in Himachali cuisine. It is well-known for its hearty, earthy flavours, which include rice, lentils, seasonal vegetables, and an inventive use of gravies made with yoghurt. Chef Nidhi Sharma is credited with bringing Himachali food to the public's attention. She skillfully strikes a balance between the traditional simplicity of Himachal's flavours and modern culinary techniques. Nidhi Sharma was also Finalist Masterchef India Season 8. She is renowned for her dedication to maintaining the originality of recipes, preparing them with care and tradition.
Pawan Bisht – Uttarakhand cuisine
The cuisine is primarily vegetarian and focuses on fresh vegetables, dairy, and lentils. Food from Uttarakhand is known for being nutrient-dense and having a strong bond with nature. Pawan Bisht always emphasises utilising wild herbs and regional grains to make flavourful, straightforward meals that capture the spirit of Pahadi cuisine. Pawan Bisht is a true ambassador of regional cuisine representing Uttrakhand.
Rukhsaar Sayeed – Kashmiri Cuisine
The cuisine of Kashmir is well-known for its flavourful and rich dishes that frequently include yoghurt, saffron, almonds, and dried fruits. Kashmiri cuisine draws inspiration from Persian and Central Asian cuisine. Rukhsaar Sayeed, a well-known Master Chef, has gained recognition for her commitment to maintaining the authenticity of Kashmiri cuisine while presenting it elegantly.
West India
Dr. Chef Saurabh Sharma – Rajasthani Cuisine
Rajasthani cuisine is renowned for its strong, spicy flavours. The cuisine’s use of ghee, dried ingredients, and other spices is prominent. Renowned culinary Chef, Dr. Saurabh Sharma is an expert in Rajasthani cooking. His food truly reflects his love for the state's rich culinary traditions and regal customs. He did his Post-Doctoral Research on the “Forgotten Recipes Of Rajasthan” titled “Culinary Heritage of Rajasthan and its Impact on Rajasthan Tourism & economy, Sustainability Issues, Challenges and Implications”.
Pranav Joshi – Gujarati Cuisine
The food of Gujarat is primarily vegetarian and is made with spicy and sweet flavours. Focusing on seasonal ingredients, the cuisine reflects the region's reliance on fresh, locally obtained grains and vegetables. Gujarati cuisine is a skill that Pranav Joshi has perfected in the kitchen. He has played a key role in promoting Gujarati cuisine thanks to his extensive knowledge of traditional vegetarian meals and his dedication to maintaining the region's culinary traditions.
Sonal Naik Nimbalkar Mahurkar – Marathi Cuisine
Maharashtra's Marathi food is renowned for its wide range of flavours and usage of regional ingredients, from the state's coast to its interiors. Important ingredients that give the food depth are coconut, peanuts, and spices like goda masala. Renowned in the Marathi culinary scene, Chef Sonal Naik Nimbalkar Mahurkar is renowned for her skill in preparing traditional meals. Chef Sonal belongs to the Wathar Nibalkar family of Phaltan where she closely learned about royal Marathi cuisine.
East India
Madhumita Soren – Oriya Tribal Cuisine
The richness and simplicity of the tribal groups in Odisha are reflected in the Oriya tribal cuisine. Common dishes that highlight Pakhala Bhata, saag, and Mandia Peja. Expert in Oriya tribal cuisine, Madhumita Soren is driven to raise awareness of the traditional cuisine of Odisha's tribal groups. Soren focuses on conserving the traditional cooking techniques and wholesome recipes handed down through the ages.
Nishant Choubey – Jharkhandi Tribal Cuisine
Jharkhand and its ties to the land are reflected in the state's tribal cuisine. The dishes here have unusual ingredients such as wild mushrooms and forest greens. Nishant Choubey is a renowned celebrity chef who is well-known for his skill in presenting native culinary traditions. He also has a restaurant, "Bhaanas, Delhi", representing the true flavours of Jharkhand to north India.
Rachna Prasad – Bihari Cuisine
Bihari food is known for its earthy flavours combining Khade Masale with vegetarian and non-vegetarian dishes. Bihari food is Rachna Prasad's speciality. She excels in making classic meals. She has become well-known in the food industry due to her commitment to preserving the authenticity of Bihari cuisine
Samrat Banerjee – Bengali Traditional Cuisine
Bengali food has a wonderful variety of flavours and focuses mostly on fish, rice, lentils, and desserts. The food uses poppy seeds, mustard oil, and panch phoron, a five-spice mixture. Renowned chef Samrat Banerjee specialises in traditional Bengali food. Renowned for his profound comprehension of Bengal's gastronomic legacy, Banerjee is a master at creating traditional dishes. He has received various recognitions for his meticulous work too.
Santa Sarmah – Assamese Cuisine
The food of Assam is renowned for its delicate yet distinctive tastes, and it mostly uses fish, mustard greens, and bamboo shoots that grow in the region. Santa Sarmah is a well-known Chef promoting Assamese food. Sarmah is well-known in the food sector thanks to her emphasis on using local, fresh ingredients. Her effort ensures that more people are exposed to Assamese cuisine, which is flavourful but simple.
Nambie Marak – Northeastern Cuisines
Using native herbs, fermented dishes, and fresh vegetables characterise the varied range of cuisines in the Northeast. Fish, pig, and bamboo shoots are staples that are usually prepared with little or no spice to bring out the flavours of the ingredients. Renowned chef Nambie Marak who hails from village of Upper Rangsa in Meghalaya specialises in the several cuisines of northeastern India. Because of her, a wider audience has been introduced to the region's lesser-known flavours.
South India
Marina Balakrishnan – Kerala Cuisine
Kerala, dubbed the "Land of Spices," has a long history of incorporating spices and the state's coastline resources into its dishes. The region's basic foods include coconut, rice, and seafood. Renowned Keralan Chef Marina Balakrishnan is well-known for her commitment to maintaining, advancing the state's native flavours and her vegetarian fare. She ensures that the state's traditional flavours are recognised worldwide by displaying Kerala cuisine at its best.
Abida Rasheed – Malabari Cuisine
Because of the region's long history of trade, Malabari cuisine, which originated on Kerala's Malabar Coast, is renowned for having a strong influence of Arab, Portuguese, and Dutch flavours. Renowned chef Abida Rasheed specialises in Malabari cuisine; she is especially well-known for her skill. Chef Rasheed is renowned for preserving the originality of her recipes while introducing them to new audiences.
Chalapathi Rao – Andhra and Telangana Cuisines
The cuisines of Andhra and Telangana heavily utilise tamarind, chillies, and other spices. Chef Chalapathi Rao is a renowned expert in the cuisines of Andhra and Telangana, known for his ability to bring these areas' rich and varied flavours to life.