India’s diverse cuisine leads global culinary scene

According to an article disseminated by Bloomberg, the vibrant and diverse food culture of India was explored in detail, highlighting the country’s unique culinary advantages. 

Bloomberg Opinion Columnist Tyler Cowen is writing this from Kerala, located on the southwest coast of India, during the final days of his eighth trip to this country. Over the years, he has explored much of India’s diverse regions and cities, and in the process, he has visited more than 100 countries. This background sets the stage for what might seem like a bold statement—one he doesn’t make lightly: India offers the best food in the world.  

Firstly, food supply chains in India are often very short. While modern conveniences like trucking and refrigeration are widely available, many supply chains still follow older models from a time when such technologies were luxuries. As a result, if you’re eating a vegetable, it’s likely come from a nearby source. This typically means the produce is fresher and tastes better.

Unfortunately, the reality is that India still faces significant food spoilage, especially when products are transported over long distances. While the country is making progress in expanding its transportation networks, the American culinary tourist benefits from the best of both worlds: high purchasing power and access to hyper-local food options.

For many of India’s citizens, however, the situation isn’t nearly as favorable. The spoilage rate remains a major issue in a country where food insecurity is widespread. On top of that, food costs are relatively high compared to wages. Adjusted for purchasing power, India’s per capita income is only about $10,000.

The country’s diverse religious landscape further shapes its culinary identity. Many Hindus are vegetarians, driving a high demand for quality vegetables. Vegetarian dishes like dosas and uttapams also cater to those seeking hearty, carb-rich meals. Jains, who avoid onion and garlic, contribute to even more flavor innovation. In Kerala, Christian communities eat a lot of beef, while pork is rarely featured in Indian cuisine, though the region of Goa, once under Portuguese rule, has produced some remarkable pork dishes.

Geography plays an important role as well. A large portion of India's population resides near the coast, which naturally enhances the quality of seafood available. The country's oceanic connections also facilitated the flourishing of the spice trade, a legacy that continues to influence the vibrant variety of Indian cuisines today.

Labour is abundant, Indian restaurants typically operate for long hours, and unlike cities like London or New York, making a reservation is rarely an issue. 

Indian restaurants are also often well-integrated into their environment, offering great opportunities for people-watching and a genuine connection to the local culture. Tourists rarely make up the bulk of the clientele, which enhances the overall dining experience.

By Naila Huseynova