Table of ContentsIntroductionCritical Literature ReviewCross-Cultural Mash UpEthnic CuisineConclusionIntroductionSome authors describe culture as the values, symbols, interpretations, and viewpoints that differentiate one people from another other in modernized societies. With increasing tourism, international trade and immigration around the world, the role of ethnicity has increased the importance of not only consumer and business behavior, but also the food industry and of food culture. The number of people who enjoy eating ethnic food has increased, and according to demand, ethnic restaurants have become more common. Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get an original essay On an individual level, we generally grow up eating the food of our own culture, and this contributes to a part of our lives. Many of us associate food with fond childhood memories and families. On a larger scale, food is a very important aspect of food culture. The traditional food of a place is passed down from one generation to the next. It also functions as an impression of a culture's identity. Migrants get their country's food or their country's flavors wherever they go and cook traditional dishes in a new country that preserves their culture. However, preparing food in another country does not remain the same. For example, there may be certain ingredients in a traditional food that may not be available in another country or may be of poor quality. As a result, the flavor of the dish and the taste may become different. Keeping this in mind and viewing it positively, chefs began to modify traditional dishes with new flavors and ingredients, calling them new world cuisine. Speaking about its origin, celebrity chef Norman Van Aken, the Florida-based chef credited with coining the term “fusion” cuisine. The culture of fusion cuisine or new world cuisine, a combination of food elements from different cultures, begins in our own households, our great-grandmothers who cooked English vegetables with spices from India. As evidenced by the fact that the world is slowly beginning to introduce Indian cuisine, we are seeing the rise of more local food brands, of chefs scouring the peripheries for new brands and recipes, trying to adapt a new root in order to promote unconquered products and unexplored Indian cuisine. Although North Indian cuisine is highly publicized globally, people need to explore Indian cuisine more. When chefs push the boundaries of culinary evolution, fusion happens. As the world becomes a global village, access to ingredients promotes “fusion”. For example, Norwegian salmon has never been available in India. But now that it has, we have witnessed the birth of Salmon Tikka. Chefs believe that with fusion, the regional recipe can become widespread. Some of the most renowned and successful chefs such as Chef Gagan Anand are doing very well with progressive Indian cuisine in Bangkok, Chef Vineet Bhatia built Indian Rasoi in London, Chef Sanjeev Kapoor who has taken by storm Punjabi cuisine on a global level. his TV shows and restaurants and celebrity chef Vikas Khanna modernizing simple Indian cuisine at his restaurant Junoon. According to Chef Sanjeev Kapoor, creating a new taste is the onlyimportant objective of fusion cuisine. Chef Manjit Singh said that although the global acceptance of Indian cuisine is still in its infancy, it will definitely see success in the next five years. “The great thing about Indian cuisine is that it has global acceptance and Indian chefs are in high demand. It is therefore necessary to master Indian cuisine to use it as a fusion base and stand out in the culinary landscape.Critical review of literatureFusion cuisine in India which initially included street foods such as Sichuan paneer, chicken, Manchurian has finally started to make its way into fine dining restaurants across the country. Chefs merge two different cuisines and try to balance the flavors of two different cuisines and present them in their own way. Talking about the recent fusion food trends in India, chefs are experimenting with Indo-Japanese, Indo-Chinese and Indo-Italian flavors. The chefs at Hyatt Regency Pune have come up with a Thai curry dosa, a fusion of South Indian and Thai cuisine. . Other fusion experiences include Indo-Eastern fusion, for example paneer tikka with lemongrass flavor, dim sums stuffed with gajar ka halwa, passion fruit rasgulla. Chef Manish Mehrotra's restaurant, based in New Delhi, is known for its fusion of Indian accent. kitchen. According to the chef, Chicken Manchurian is one of the earliest examples of fusion cuisine, while there is nothing known as Chicken Manchurian in China. Even celebrity chef Tarla Dalal also spoke about several fusion foods such as paneer pizza which has been adapted by the Indian palate. But today, fusion cuisine is taking on new forms, where chefs apply logic to create a fusion of two cuisines. For example, serving blue cheese naan in a restaurant. The logic behind the fusion here is that blue cheese and bread are a classic combination. We just gave it an Indian style, said chef Manish. He doesn't use two cuisines for India for a fusion dish for example, instead of serving pav bhaji with a lemon on top, he used kaffir lime to give a subtle hint of lemon and make it much more presentable. India is a land where fusion food has been well adapted and not a passing trend like the others. Fusion cuisine in a fine dining restaurant is a positive development in the culinary world. Chef Dipin Katariya of Mumbai-based Toast Restaurant – bistro and bar, says most of his restaurant's dishes have been successful due to the use of parallel ingredients from Indian cuisine or those infused with the flavors Indians. According to Bharat Malkani, president of the Federation of Hotel and Restaurant Associations of India (FHRAI), the idea of ​​fusion cuisine is growing rapidly in India. Cross-Cultural Mash Up Indian cuisine has come a long way from cross-culinary fusions like wasabi and tuna to fusing Indian dishes with a global twist. In the current scenario, chefs have started infusing local flavors with a global touch. And the culinary mixtures of culture are more famous nowadays than those of the emerging Chinese, Japanese and Italian, for example, a mixture of cured salmon with achari paste known as Achari Salmon Nigri. Similarly, Chef Sabyasachi Gorai opened his restaurant which offers Armenian cuisine based on Bengali influence, all credit to Gorai's roots in Asansol, West Bengal. Anglo-Indian cuisine, a by-product of the British colonial effect in the region. On the other hand, the English also brought “chicken tikka” back to England and called itas their national dish. This fusion cuisine is complex in nature and continues to evolve. The great thing about food and eating habits is that people want to celebrate it and you can't stop its influence and spread in a culture. There are two different methods in which fusion cuisine is followed in India: international dishes with Indian spices and Indian cuisine with international sauces. Anglo-Indian cuisine is one of the world's first fusion foods and represents an important part of global food history. This cuisine not only brings British and Indian influences but also other touchpoints in India such as Spanish, Dutch and Portuguese. The taste of Anglo-Indian cuisine has always been more than just Indian cuisine, a little milder than expected. Furthermore, Anglo-Indian dishes contain more meat than Indian cuisine and also contain very sweet ingredients such as almonds, coconut, yogurt and milk. Another good example is Chinese cuisine prepared in our country, also known as contemporary Chinese cuisine. The first Indian-Chinese restaurant “Eau Chew” opened in Kolkata. As we all know, authentic Chinese food tastes bland and contains less flavors, while Chinese food prepared in India is spicy in nature and full of vegetables and sauces which are not known in Chinese culture. The way contemporary Chinese cuisine is presented in India certainly does not resemble authentic Chinese cuisine, but this Indochinese cuisine has gained a lot of popularity because the fusion of ingredients perfectly suits Indian palates, representing the need for spices and fat. preparation which is one of the main reasons for its popularity and continued growth in India. But on the other hand, with the arrival of health trends, chefs who prepare this cuisine must start finding substitutes for oil that will give the same flavor with a lower calorie intake. An example of fusion cuisine that does well outside of India can be Tex-Mex cuisine which can be known as Mexican cuisine inspired by Texas. The history of Tex-Mex is very complex in nature and much more than a dish reinvented across the border in Mexico. Tex-Mex is the Texas version of Mexican cuisine, but should instead be known as the regional food that has developed over time in neighboring states and even across the United States. In the current scenario, Tex-Mex cuisine is the most important food in the Dallas area. It is equally interesting and essential to note that before Tex-Mex began to spread throughout the state of Texas, the Native Americans existing in the state had a large effect on the food of the region, giving influence culinary spices and techniques to Tex-Mex dishes well known today. According to chef Kapil Sahi, fusion cuisine is not supposed to succeed, especially when trying to balance the complexity and diversity of Indian cuisine with the simplicity of Japanese cuisine. Ethnic Cuisine Without understanding ethnic food and its origins, including the societies, culture and region from which it comes, it is difficult to talk about ethnicity. Narrowly defined, ethnic foods are defined as foods derived from the culture and heritage of an ethnic group that uses their knowledge of local ingredients of plant and/or animal origin. For example, Hindu food from India, Maori food from New Zealand, and Maasai food from Kenya are all considered ethnic foods. People from many countries are eager to showcase their own food,.