Indian food hits every sense all at once, from the hiss of oil on a hot griddle to the scent of spices drifting through the air. It’s food that lives in motion, shaped by hands that move quickly and recipes that have been passed down for generations.
This month, we look to the chefs, street vendors, and food businesses who keep these traditions alive and push them forward. How do they balance authenticity with innovation? What inspires them to reinterpret classic rice dishes for modern diners? Their insight reveals how Indian food continues to evolve while staying rooted in heritage.
Abhishek Kumar, Executive Chef, Tanishq Restaurant & Bar
Our menu draws inspiration from regional Indian traditions, from the depth of Northern curries to the vibrancy of coastal and street food classics such as Calcutta Samosa Chaat. We adapt these influences by refining structure rather than altering flavour, using precise spice layering, controlled heat, and slow reduction to create balance and clarity within each dish. Authenticity comes from freshly roasted spices and disciplined technique. Our Delhi-6 Butter Chicken exemplifies this philosophy: corn-fed chicken in a silky tomato and butter sauce, elevated with elegant presentation and thoughtful texture, preserving heritage while delivering a sophisticated, modern fine-dining experience.
Izzy Cohen, Development Chef, Henley Bridge
Indian flavours can be woven into different fusion foods to create some really interesting street food dishes. I use Karamix’s brilliant product range to make Indian-inspired pizzas by spreading aubergine pickle onto naan bread then topping with cheese, red onion and Tandoori chicken or paneer. Garnish with fresh coriander and a drizzle of mango chutney. Alternatively, spice up your dessert menu with a cardamon biscuit-based cheesecake with a mango and white chocolate filling.
Michelle Younger Marketing Director, Aimia Foods for Professionals
Taking inspiration from the bustling streets of India, Tea India puts a twist on traditional chai, fusing this with other native ingredients, including vanilla, cardamom and ginger. This allows the brand to stay loyal to its roots whilst still delivering a truly unique selection of teas. It is not just ingredients and flavours that delivers an authentic experience. By fostering partnerships with charities, such as Rainforest Alliance, Action Village India and the Harris Freeman Foundation, Tea India strengthens this relationship and gives back to the country that inspired its delicious and warming range.
Sanjay Aggarwal, Chief Spice Officer, Spice Kitchen and author
Bombay Aloo is one of those dishes that takes me straight back to my mum’s kitchen. She’s been vegetarian her whole life, so I grew up eating simple, flavour-packed dishes like this. It’s proof that humble ingredients can become something truly special.
Potatoes, a few spices, a spoonful of yoghurt, that’s it. I love that it’s naturally vegetarian and works for anyone trying to eat more meat-free meals. Using tinned potatoes makes it even easier and more affordable. And if you finish it with a little cream or butter? Suddenly it feels like a proper treat.
Shezad Aslam Managing Director, Aagrah Foods
Dishes from the Mughal dynasty inspire many of our products – rich flavours which together deliver a culinary experience, not just a meal. Indian street food is also a major influence; simple ingredients combined to create exciting flavours but always with customer convenience front of mind.
In Indian cookery, flavours can be adapted but techniques must remain the same; for example, the traditional tarka method which sees spices tempered on high heat before other ingredients are added, has passed down through generations. Fusion food is trending, but creating flavours using centuries-old techniques helps inspire innovation. A recent twist on a classic is our Chicken & Spinach Hydrabadi Pasta Bake.
Johanna Witchell Marketing Manager, Tilda
Indian street food has a history stretching back centuries, shaped by changing tastes and cultural influences. Rice sits at the centre of this story, folded into crisp dosas, tossed through tangy chaat, cooked into fragrant pulaos, or served steaming hot with chutneys, yoghurt, herbs, and crunch.
Some must-try rice-based street food favourites include Bhel Puri, a classic Mumbai snack made with puffed rice, potatoes, chutneys, and spices; Poha, a light yet comforting dish of flattened rice cooked with onions, peanuts, and lemon; Dosa, a thin, crispy pancake made from fermented rice and lentils; and Tawa Pulao, where rice and vegetables are cooked together on a large iron griddle with aromatic spices.
Saifur Rahman Head Chef, Tower Tandoori
The regions that sing in a tandoor led London restaurant are Punjab, Hyderabad, Goa and Kerala. Punjabi classics like tandoori chicken and butter chicken give us that smoke, char and creamy depth our guests expect, while Hyderabadi lamb dum biryani brings perfumed rice and gentle heat.
We borrow the tang and crunch of chaat to balance tandoor rich plates. A tempered yoghurt, green chutney and a scatter of sev or puffed rice over charred cauliflower or chicken tikka brings lift without rewriting the dish.
For lunch, we run a simple kati roll format using tandoor grilled fillings, pickled onions and herb chutneys in a flaky paratha for portability. On specials, a vada pav inspired spiced potato bun sits alongside grills to offer that comfort hit with proper lasooni chutney. It keeps the menu lively but grounded in flavours people recognise.
Paul Hawkins Development Chef, Nestlé Professional
Regional Indian street food classics continue to inspire our innovation, with Mumbai favourites like Vada Pav guiding how we develop bold yet accessible flavours. We modernise these dishes by using plant forward ingredients and trusted seasonings like MAGGI Masala Magic to deliver authentic spice in formats that suit today’s diners. Street food trends — especially quick, flavour packed vegetarian snacks — heavily influence our approach. Essential techniques such as fresh spice tempering, vibrant chutneys, and finishing touches like MAGGI Hot & Sweet Sauce ensure true depth of flavour. A standout creation is our Saag Vada Pav, a fresh, plant based twist on a beloved classic.
