Insights into the Indian mash-ups trend from our panel of experts.
“Indian food is a full-on experience: the smells, the flavors, the richness, the color. It’s a beautiful cuisine, but may still be intimidating to those who are just getting to know it, hence the interest in culinary mash-ups.”
— MINDY ARMSTRONG
“As we continue to see the evolution of the vessels in which food is served, from naan sandwiches to bowl builds, this cuisine has much to offer. I have seen dosas used in the same manner as crêpes, stuffed with fruit fillings, savory meats, or even used to make Indian tacos.”
— CHRIS CASSON
“This opportunity not only brings new flavors to the menu, but it can potentially attract new customers, as it is very easy to work vegetarian offerings into Indian cuisine.”
— RICK PEREZ
“Indian flavors are also moving into the beverage realm. There are many opportunities to include exotic flavor combinations in the yogurt-based lassi drink. Rose, cardamom, mango, guava or hibiscus are excellent flavors to infuse here. Cocktails based on lassi are also trending, such as using a yogurt liquor base shaken up with herbaceous gins and fresh fruits.”
— KATHY CASEY
“We’re seeing more Indian burritos and bowls, as well as breakfast-fusion offerings, with Indian spices and seasonings paired with breakfast meats (and maple flavors) and eggs.”
— STEFANO CORDOVA
