India-EU Trade Pact Spurs Culinary Synthesis in Hyderabad
Chefs, institutes expand menus as free trade may boost access to European foods
Hyderabad: With the proposed India-European Union trade pact expected to boost travel and people-to-people exchanges, culinary institutes and restaurants are increasingly focusing on European cuisine. Culinary schools are sharpening students’ skills in European dishes, while eateries are expanding their menus to include specialised cheeses such as Roquefort and Mozzarella di Bufala, Mediterranean olive oils, croissants, pastries and artisanal breads.
Industry experts say the India-EU Free Trade Agreement is expected to increase the availability and affordability of European food products in India through the elimination or reduction of tariffs.
Against this backdrop, a conclave of young chefs was organised in Hyderabad, which was attended by renowned Indian chef and EU Brand Ambassador Ajay Chopra.
Chopra said Hyderabad’s food scene has changed dramatically over the past decade. “Alongside local favourites, there is a clear and growing appetite for European food products such as olive oils, wines, specialty cheeses, chocolates, pâtés, premium sauces and cured meats,” he said, adding that these are now widely available through gourmet stores, supermarket chains and importers.
Chopra attributed the shift to increased travel and exposure. “An average Indian is travelling much more to Europe today, and that influence is coming back home. Take Neapolitan pizza, for example. Earlier, people knew only one kind of pizza. The same applies to pasta,” he said.
He added that authentic European ingredients make a difference. “European tomatoes, mushrooms and cheeses do not taste the same when replicated locally. If food is not tasty, no one will like it. There is a perception in India that European food is bland, but real European food is not. It has a balance of sweet, sour and spice. Indian food is ingredient-driven, and European cuisine is similar in that sense.”
Manish Sarkar, a culinary aspirant who attended the event, said fusion cooking offers immense potential. “For the new generation of chefs in Hyderabad, blending European techniques with local flavours can create magic. The city has benefited from constant experimentation,” he said.
