Indian Food’s Value Extends Beyond Western Standards

Why this is here: The author remembers a wall in the culinary school library filled with photographs of Western chefs, prompting her to ask, “Why does no one look like me?”

Chef and author, originally from Amritsar, India, reflects on how global culinary standards often overlook the depth and meaning within Indian cuisine. She recalls a childhood immersed in the rituals of home cooking, a stark contrast to the French techniques prioritized in culinary school. She observed a clear emphasis on Western chefs as the standard of excellence, prompting a question about who defines “greatness” in food.

After achieving professional accolades, including Michelin stars, she realized her mother didn't recognize her food—a pivotal moment that fueled her desire to honor her roots. She notes that current culinary evaluation often prioritizes technique and consistency, potentially obscuring the cultural context and lived experience embedded within cuisines like Indian food.

The author now focuses on creating authentic experiences at her restaurant, Bungalow, celebrating Indian traditions without alteration. She believes that true success lies in recognition by those who see themselves reflected in a cuisine, and that expanding—not standardizing—the definition of excellence is key.