India used to be a land where every 50 kilometers, the water tasted different, and with it, the cuisine. From the mustard-kissed dishes of Bengal to the coconut-infused curries of the South, from the rich, slow-cooked gravies of the North to the fiery tang of the Northeast—our food was a reflection of our soil, our festivals, our moods.
As kids, we used to joke that the French only knew salt, pepper, and lemon. American “veg” meant a limp lettuce leaf or a pile of fries. But we had masalas that could make even a humble lauki taste royal.
So what changed?
- Standardization of Taste: The rise of restaurant chains and food delivery apps means we’re often choosing food that travels well, appeals to the masses, and can be replicated easily. Enter the paneer butter masala and butter chicken—safe, creamy, filling, and easy to make anywhere.
- Urban Lifestyles: Quick meals, fewer ingredients, and less time to cook—alu (potato), paneer, and chicken became the low-effort MVPs. The complexity of regional dishes started giving way to convenience.
- Aspiration & Globalization: Pasta, burgers, sushi, and wraps became fashionable. Ironically, the West is now rediscovering spices while we’re simplifying our palates to match theirs.
- Loss of Oral Recipes: Grandma’s secrets stayed in her hands and not in a YouTube video. As joint families broke into nuclear homes, so did the intergenerational transfer of knowledge.
- Food as Commodity: Earlier, food was art, now it’s a product. Instagram-worthy plating replaced slow marination. Taste became secondary to appearance or speed.
Yet, all is not lost. There’s a quiet rebellion happening—home chefs reviving heirloom recipes, culinary tourism picking up, and even Gen Z looking at food not just as fuel but as story.
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