Indian food classifications (one for the curry geeks)

Indian food classifications (one for the curry geeks)

If you are a self-proclaimed or a recognised food geek then you should be made aware of the new-age of Indian food, with the Instagramers and the passionate critics of world food being very particular when dissecting Asian cuisine. In a recent article published in the Times of India, Indian food is broken down into three categories which are:

  • Modernist Indian
  • Post-modernist Indian
  • Progressive Indian
  • Vernacular Indian

Eager to learn more about these stand-alone food categories we at Maharaja wanted to share our findings with you.

Modernist Indian

Apparently Modernist Indian looks away from the traditional and peers towards the new and innovative, shying away from large, sloppy portions. According to the Times of India’ the challenge is to unlearn everything about traditional Indian cuisine and be open to modern flavours. Modernist Indian is one such attempt.’

Such innovative recipes include peanut butter tikkis and wasabi malai dip!

Post-modernist Indian

This style of cooking is all about technique rather than flavour. Being the talk of the town, especially in Dubai, Post-modernist Indian is all about instilling that shock factors with famous restaurants  such as the Mugaritz in Spain creating “edible fossils” with tomatoes and other vegetables. Being refered to as ‘artwork on a plate’ it is not just chefs getting involved in Post-modernist Indian with  microbiologists, florists and industrial craftsmen lending all getting involved.

Progressive Indian

Progressive Indian is all about mind-blowing presentation. Created in kitchens that pay homage to science labs progressive Indian allegedly responds to our need for progression. The TOI article stated that ‘despite our love for the eternal favourites like, onions, chutney and achaar, Indian diners too want their food to evolve’.

With creations including lamb chops with smoked whisky, spherified yogurt, liquid or semi-solid food made using sodium alginate and calcium chlorate progressive Indian is simply mind-blowing.

Vernacular Indian

Best served in a fuss-free setting with hardly any attention to crockery or fancy cutlery Vernacular Indian is simple, made famous by old Irani café. According to Food writer, Sourish Bhattacharya, ‘it is the age of vernacular Indian cuisine’.