Creating new tastes is the single most aim of fusion cuisine. There are immense number of possible combinations between culinary styles in terms of spices, sauces, fillings and recipe ingredients. Soy sauce is always linked to Chinese food, oregano to Italian food, and tortillas to Mexican food. But now, all thanks to fusion cooking, there are no specific boundaries to typical recipes and there are holds barred for creating new sensational tastes.

The best example is the Chinese food that is prepared in our country. The food is spicy, with sauces and vegetables that are not heard of in China. The final presentation is certainly not what authentic Chinese food looks like. But this Indo-Chinese cuisine is very popular simply because the fusion of ingredients caters perfectly to the Indian palate. Around the world, our Chicken Tikka is entering the European eateries and as you travel you could come across Chinese dimsums filled with a very English meat filling, or even an Italian risotto strongly flavoured with ginger. Or cooking styles can be adapted: the French poaching method to cook a very Southeast Asian tofu! 

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!