Like wearing kurta over jeans has become a fad, Pav Bhaji Pizza, chocolate pani puri and many more dishes are second in the fusion race. Be it food, clothing or even the way of greeting; as hugs have taken over the namastes, Indians have always welcomed change with respect to culture. It was post the economic reform of 1991 that our country opened to a drastic change in society. Globalisation and McDonaldization have mingled 
with us so well that so many of us are perfectly satiated on having burgers in place of vada pavs while we are craving the latter. So why fusion food in India is a big hit?
From texture and taste to techniques and colours, Indian cuisine is an amalgamation of every element. Due to this diversity, there is a lot of scope for it to get moulded into a whole new dish. Thecha and garlic chutney is replaced with hot sriracha and pizza sauce while the motichoor laddoos and gulab jamuns have 
found their partners in cheesecake. Also when people are becoming health conscious off late, the jamun, grapes and guava shots have taken the place of tequila. Previously, foodies used to get excited with the idea of being treated to the sumptuous samosa and chai which is now shifted to them being satisfied with the Mexican or Chinese samosa with chamomile tea. The creative urge of Indians towards food is never-ending.
Although the concept of fusion food was restricted within the boundaries of MasterChef kitchens, it started off with fine-dine gourmet restaurants which later spread to casual dining places, cafes and bistros costing hefty amounts. Today, this concept has broken all the boundaries of being restricted within the four walls and 
the concept is popular among food trucks and lorries. One can find bhakhri pizza and litchi shikanji even at small food joints which are easier on the pocket. One of the biggest boons of having a fusion menu in the list was that it could often be changed and twisted as per the diners’ feedback, unlike classics. In fact, this unique trend has no set rules. Anyone can add a fun element and eliminate what one hates. Precisely why this has become popular among the youth as its ideology is that of a youngster.
While the fusion dishes are surprising and blend beautifully without going over the top, few foodies do not feel like saying cheese over the Tikka masala mac and cheese and mango dolly dabeli. Not
e that it’s a tricky concept. One must start with each flavour of the element individually before merging them together. It is a good option to first experiment with basic flavours and then move deeper. Also, cutting the portion size would ensure that the taste palette of the foodie does not become monotonous.
So next time you step out to fulfil your gastronomical buds, ditch the idea of having a normal kalakand and hara bhara kebab and try the avocado kalakand and grilled tofu with rasam. Surely you won’t regret it.
– Gopi Shah
Images Source: Google
