#indian-cuisine

#indian-cuisine

Chef Keith Sarasin - the founder and chef of pop-up restaurant the Farmer's Dinner, who grew up in New Hampshire - has been immersing himself in the art of Indian food for decades. And Boston benefits from his dedication to the culinary culture at Aatma Curry House, a new restaurant inside Brighton brewery Widowmaker Brewing Co. Here, he endeavors to make high-quality Indian food with fusion flavors, while educating diners about the cuisine with a glossary of Indian terms in the menu.

For only six tables each night, one of the restaurant's chefs wheels up to the table armed with a smoker of charred heritage-breed chicken, still steaming hot. You'll get to choose the woodchips and-best of all-the butter for the namesake specialty. Current options include an earthy and floral fenugreek, a smoked chili that definitely kicks back in the spice department and a pickled tomato.

When we go to restaurants in 2026, we'll be looking for spicy flavors, new takes on old favorites and some good company. That according to dining trend reports that come out this time of year. We're looking at three of them, each compiled with its own research methods. They reach different conclusions but there's a lot of overlap. We'll begin with Yelp, the social media platform, whose researchers look for rising words, phrases and business mentions from millions of searches and reviews.

While we don't need to dig into why they're needed sometimes needed, it being prepared to deal with any unforeseen substitutions if (and when) they come up is a part of kitchen life. Now, some flavor substitutions are easier than others; for example, if you need to replace one licorice-like ingredient for another, there's licorice itself, fennel, anise, star anise, tarragon, and more. But what about something like turmeric, which plays such an indispensable role in Indian cuisine and other dishes?

For momos, chow mein, thali, and more, there's now Sagarmatha Kitchen in the Richmond. The Himalayan and Indian spot has a huge menu, and from the looks of it, no shortage of tables for small groups along with bar seating. For those looking for a later dinner, this place is open until 10pm daily.

With a waitlist that diners can be sitting on for over a year and a half, New York's Bungalow makes every meal at the Indian restaurant special. Celebrity chef Vikas Khanna, known for being one of the original judges of MasterChef India, goes through a whole day of prep, as he reflect on the Michelin-starred spot's runaway success. "It's scary because expectations are so high, but at the same time it also keeps me on my toes to deliver it every single night," he says.

The rest of the world might have a different reference point: Bollywood's 2007 cult classic "Jab We Met." That Kumar Manan and Sandeep Kapoor chose to name their Capitol Hill Indian restaurant after the movie is no accident. It's part in-joke and part mission statement: Let's bring Americans a new flavor of something they think they know - namely, classic Indian fare.

"I always came up with ideas which were very idiot and stupid. And over the 22 years that I've been cooking, nobody believed in it," he said in his acceptance speech. "I met this guy [Mazumdar] five years back and...I realised he is a bigger idiot and stupid than me because he believes in my ideas. Because he believed in my idiocracy and stupidity, that I'm standing here."

Tomatoes are a staple in Indian cooking, bringing vibrant colour, tanginess, a little sweetness and depth to countless recipes. Their sheer versatility often helps bring a dish together, while their natural acidity balances spices beautifully. Firm ripe tomatoes are essential in cooking, because they hold their texture better, release only just enough juice without turning mushy, and also provide that crucial balance between sweet and sour.

Founding Inday in 2015, Basu Ratnam aimed to change perceptions of Indian food, viewing it as too spicy or suitable only for special occasions. His vision transformed Indian cuisine's reputation in New York, especially among office workers seeking lunch options in a fast-paced environment.

The challenge of opening an Indian restaurant outside India is to balance authenticity and broad appeal, navigating a path between genuine flavors and business profitability.

"Authenticity is about emotional truth. It's about creating food that evokes memories and honors the intention behind traditional preparation methods."

Ravindra Singh’s recognition as the national curry chef of the year underscores his innovative approach and commitment to quality in Indian cuisine.

Tandoori chicken, described as roast chicken Indian fashion, is renowned for its rich flavor thanks to a yogurt marinade, but few at home can replicate its tandoor-cooked quality.

Dubai's fourth Michelin guide launch increases starred restaurants to 22, highlighting the city's rising profile as a global culinary destination.

At Koolfi Creamery, we blend classic American ice cream with traditional Indian flavors, creating a unique taste experience rooted in our cultural heritage.

Described as the most common vegetable curry in India, aloo gobi is versatile enough to serve as a main meal with rice or flatbreads.

These pickled potatoes are inspired by Indian achar, using spices and acidic ingredients to create a unique dish that pairs well with curd rice.

"The Campton Bar & Bistro has been reimagined with vintage charm and neoclassical elements, featuring Indian-inspired cocktails that creatively blend traditional flavors like turmeric and chai. "