Indian food isn\u2019t new to the U.S., but until recently it\u2019s mostly only been found in white-tablecloth Indian restaurants. For the consumers who love the rich, aromatic flavors of India, the fact that it hasn\u2019t proliferated into mainstream has been a bit of a mystery. But for the majority of consumers here, those big flavors may be just a bit too exotic\u2014too authentic. Today, those flavor-forward, craveable Indian flavors and ingredients are finding their way onto mainstream menus through the macro trend of the \u201cmashup.\u201d Diners are now familiar with that idea, perhaps first introduced when Korean mashed together with Mexican cuisine a number of years ago, thanks to chef Roy Choi and Kogi Taco in Los Angeles. That same idea\u2014taking something familiar and combining it with the adventurous\u2014has defined the evolution of modern American menus. Those principles are now being applied to Indian cuisine. The result? A huge opportunity for clear menu differentiation, highlighting Indian-inflected versions of popular dishes like burgers, fries, wings, burritos and salads. <\/p>\n
\u201cIndian chefs are realizing they can broaden their audience if they mash up with familiar flavors and forms,\u201d says Gordon Food Service Corporate Executive Chef Gerry Ludwig, CEC. It makes the flavors more accessible. These chefs and their creative, memorable menus are setting the stage for midscale and fast casual operators to incorporate Indian mashups onto their menus. It\u2019s a significant opportunity for first-to-market menu distinction.<\/p>\n
India\u2019s pantry is loaded with high-impact flavors that work beautifully in a number of classic favorites, from a loaded fries shareable topped with chicken tikka masala to a tamarind-glazed shrimp taco with a harissa yogurt drizzle. \u201cWith its rich, fragrant spices, comforting curries and craveable breads, Indian food deserves a serious look,\u201d says Ludwig. \u201cA growing number of Indian chefs are providing validation of this assertion as they endeavor to increase the popularity of Indian cuisine by embracing the macro-trend of mashing up global flavors.\u201d During the annual Gordon Food Service trends tour, a number of Indian menus stood out with their unique versions of mainstream favorites. <\/p>\n
Pondicheri, New York City<\/strong> Additional menu examples:<\/p>\n Rahi, New York City<\/strong> Additional menu examples:<\/p>\n Indian Accent, New York City<\/strong> Additional menu examples:<\/p>\n a Roqa, New York City<\/strong> Additional menu examples:<\/p>\n
\u201cWhat struck us with chef Anita Jaisinghani\u2019s cuisine is how she takes assertive flavors and weaves them through the menu,\u201d says Ludwig. Her Masala Wings are coated with a yogurt ginger masala and battered with a blend of chickpea flour and garam masala, giving an American favorite a definitive Indian accent. She does a similar treatment on the Desi Fries, house curly fries that boast a crispy coating made with chickpea flour and chaat masala seasoning.<\/p>\n\n
Chef Chintan Pandya strays from tradition, introducing Indian flavors into familiar forms. His version of fish and chips sees a traditional batter spiked with warm Indian spices, served on a bed of sweet potato fries and mustard a\u00efoli. His take on shepherd\u2019s pie is outstanding: ground lamb topped with mashed potatoes flavored with cumin, and then the entire thing is coated with Raclette, really ramping up the craveability, Ludwig notes. <\/p>\n\n
We saw great flavor lessons at Indian Accent, where chef Manish Mehrotra combines nostalgic Indian dishes with global influences. Mehrotra serves classic Indian kolchas (stuffed dough pockets), offering hoisin duck, pastrami or butter chicken as the filling.<\/p>\n\n
Chef Gaurav Anand describes his inventive mash-up menu as \u201cIndian flavors with a global palate.\u201d His Habanero Tikka is a great example, where he serves a chicken kebab with the tomato-based tikka, but infuses habanero for a dynamite kick. He also makes his own version of chicken wings called chicken chops, featuring the drumstick, garm flour chutney, with a rum flamb\u00e9. <\/p>\n