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Have you ever wondered what the future of food looks like? A better part of any day goes into deciding either what to cook or eat. For many, it is the most crucial decision on any day. Human lives are centred around food even if one denies this fact. It’s not because you crave it or call yourself a foodie but because it is important for your sustenance.
In everyday life, most people prefer to eat what they have grown up relishing at home. For example, a North Indian would prefer paratha or chole chawal while a South Indian would enjoy seafood or rice dishes with rasam or sambar more than anything else. However, with the cross-cultural exchange of food habits, ingredients, and spices, more and more people are exploring intra-country and continental cuisines.
According to the Future of Food Report 2025 for the Asia-Pacific (Apac) region, Asian flavours will dominate the global palates. The study, published by the Luxury Group, a collection of high-end Marriott International portfolio, took into account the interview of 30 maestros of the culinary world, including mixologists, chefs, and industry insiders, to understand what the future food landscape looks like.
A decade ago, one would think if an Asian restaurant could top the list of the finest in the world. However, today it’s a reality. Pick up any authoritative list of the best food joints across the globe, and you will find many of them featuring Asian dishes on the menu. The study also pointed out that culinary masters, especially from the Global South (including the Asia-Pacific region) are receiving more Michelin stars and revered titles than chefs from developed nations.
Also Read: What Makes Indian Cuisine Popular Worldwide?
Why Are Asian Cuisines Rising In Popularity?
Pick up any Asian cuisine - Indian, Pakistani, Korean, Japanese, Chinese, Thai, etc. and you will witness recipes including a lot of locally-grown ingredients and spices that add a depth of flavours.
According to chef Yoshihiro Narisawa, “Japanese cuisine has always had a significant influence on the world which comes from its respect for the four seasons, the culture of dashi (soup stock), and fermentation.”
Prateek Sadhu, Chef-founder, Restaurant Naar, added, “The future of Indian food lies in each region to tell its own stories.” Adding to the popularity of Indian food, the chef noted, “The use of vibrant spices like cumin, turmeric, and cardamom that add depth to the concept of vegetarianism and art of cooking in tandoor has inspired chefs and food enthusiasts worldwide to embrace new flavours and explore culinary creativity.”
Kee Foong, Travel and Luxury Journalist, added, “Chefs in Asia increasingly no longer feel the need to cook Western Food to succeed.” One would have to agree with him. Consider examples from India - chefs Ranveer Brar, Kunal Kapoor, Natasha Gandhi, Devika Manjrekar, Sanjeev Kapoor, Harpal Singh Sokhi, Vikas Khanna, Vanshika Bhatia, Marina Balakrishnan, and more have been promoting Indian food on social media and global platforms for years, some have even done it for decades.
The list also mentioned emerging culinary destinations - Mumbai, Bali, Ho Chi Minh City, Kuala Lumpur, Jeju, Shanghai, etc. You can read more about the future of the global food landscape and how Asian food will shine brightly here.
