Indian food is gaining a strong following in New York, with Chef Anthony Fernandes noting a growing appreciation for global cuisines, especially Indian.
Indian Cuisine’s Popularity in New York
New York has long embraced diverse cuisines, but Indian food has recently gained significant recognition, with Michelin and James Beard awards highlighting its prominence.
“Indian food is now a major part of New York’s culinary scene,” Fernandes said, praising the city’s evolving appreciation for Indian flavors.
Authentic Ingredients Fuel Innovation
New York’s access to international ingredients, particularly Indian spices, allows chefs to create authentic dishes. Fernandes believes this availability supports culinary creativity and new interpretations of traditional Indian food.
Chef Fernandes’s Culinary Journey
Inspired by his grandfather, a chef for Siemens, Fernandes trained at IHM Dadar in Mumbai and The Oberoi. In 2016, he served Padmashree Padmaja Phenany Joglekar at the Regional Food Festival, marking a major career milestone.
Reviving Coastal Indian Flavors
Fernandes specializes in coastal Indian cuisine, reviving forgotten regional recipes. His focus on fresh seafood and traditional techniques highlights the diversity of India’s coastal food culture.
“I aim to bring overlooked dishes from remote villages to the forefront,” Fernandes said.
Hospitality: India vs. New York
Fernandes contrasts hospitality in India and New York. In India, service is personal and family-oriented, while New York’s service is fast-paced and professional, reflecting its multicultural environment.
The Future of Indian Cuisine in New York
Fernandes is optimistic about the future of Indian food in New York, noting that the city’s diverse population is eager to embrace more Indian flavors. “New York’s food scene encourages creativity, and Indian cuisine is set to play a bigger role,” he said.
As more chefs like Fernandes bring authentic Indian flavors to the city, New York remains a global hub for diverse cuisines.
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