With specialised international food taking an important place in the Indian scenario, it becomes the duty of all Indians to make sure that Indian cuisine is represented on the world map in its true manner. This can only be done by changing with the times and adapting to the need of the hour. In recent years, at the Centaur Hotel, we have successfully been able to create `New Age Indian Cuisine' that has been appreciated by one and all. The key always has been to understand the palate of the diner. Today, internationally, Chinese food leads the way in terms of popularity. The second place is occupied by our desi khana.

If Indian food has reached the number two spot it is largely due to its unique blend of spices and the fascinating properties of its herbs that are mixed to conjure up a taste with a delectable difference.

If we try to change the form of Indian food we may end up losing the ground it has covered in the last three to four decades. In my opinion, if the demand of a section of people, however large it may be, is to eat non-greasy, low-calorie steamed food then it is ideal to give them dishes from our never-ending repertoire of such foods. If the call of the day is idlis, Patrani fish and the like, then why force them to eat samosas or pakoras.

Similarly we can find and allocate dishes from the vast Indian menu to suit the taste buds of most people worldwide.

In no way am I trying to undermine the importance of preserving ancient Indian recipes, tastes and dishes. These flavours have always been a treat for the tongue. But now with world becoming so small, there is an immediate need to dress up food to international standards. There is no point in harping about the strengths of recipes that may have become totally redundant with the passage of time. I, for one, firmly believe that it is better to create menus that suit today's needs rather than follow tradition blindly -- even if it means fighting laid-down principles and norms.

In my view, one should try to make a path for oneself that others can follow. This is far more commendable than following a path made by someone else 500 years ago. Whatever it may be, if all of us move in a direction that leads to only destination, that is, the top slot for Indian food the day is not far ahead when we will have something that is a rage worldwide and truly Indian. To further that cause, I share one of my contemporary recipes that has its origins and flavours in traditional cooking methods.

Copyright © 1997 Indian Express Newspapers (Bombay) Ltd.