The classic traditional recipes are being considered as ordinary by a big chunk of the hospitality industry hence the widespread choices of mixed cuisine. In order for the chefs to keep creating something novel and exciting for the patrons, it is essential to mix and match ingredients and come up with culinary wonders.
A successful fusion is the one that can discover unheard of combinations and that can please most palates! Chefs who want to experiment with fusion cuisine need to research their ingredients carefully and think about how flavour and textures will combine for the patrons. Well, one could aim for novelty, but practicing a little restraint is also important because people’s likes and dislikes vary so widely.
Personally I enjoy making fusion foods. I have made a Gulab Jamun Cheesecake, Rasgulla Amrakhand, Mango Cheesecake, Chocolate Paan Rolls, Idi Satay, Uttampam Pizza, Shrimp Idli, Sichuan Parantha, Corn and Cheese Dosa, Tiramisu Icecream, Gajar Halwa and Sponge Cake Sizzler, Paan Kulfi... to name just a few desserts. These are creative attempts to combine two textures, two flavours and present something new and exciting. When it comes to main courses, I have here for you some recipes to enjoy.
I strongly feel that fusion of two or more cuisines is New World Cuisine and it has encouraged culinary globalization and has increased cultural interaction through media and travel. Fusion cuisine has encouraged adaptation and has helped to expand the cookbook industry too. Furthermore, as people are becoming increasingly alert of healthier lifestyles, the idea of mixing the healthiest elements from a variety of cuisines has become appealing. I have authored a book on Indian cooking using olive oil as the medium.
Let me end by saying as fusion music is rocking the world, so is fusion cuisine and it is only the beginning…the best is yet to come!