 "Food Talk | Popularity of Sichuan cuisine in India")
Sichuan cuisine celebrates texture as much as taste, velvety broths, crisp chilies, tender meats, springy dumplings. The cuisine is known for its use of fermented pastes, dried spices, pepper oils and seasonal vegetables.
The cuisine is celebrated for its bold, spicy, and numbing flavors, created by the use of chilies and Sichuan peppercorns. It’s a complex flavor profile that includes salty, sour, and smoky notes in addition to heat, using techniques like dry-frying, stir-frying, and smoking to create deep and layered dishes.
History behind Sichuan Food
Sichuan cuisine, originating from China’s Sichuan Province, dates back over 1,800 years to the Three Kingdoms era. It evolved significantly during the Qin and Han dynasties and reached its peak in the Northern Song Dynasty. Over centuries, chili peppers introduced from America transformed Sichuan food, complementing traditional ingredients like peppercorns and broad beans.
Sichuan cuisine represents a rich culinary tradition with diverse regional styles, valued for its complex balance of spicy, sour, sweet, and aromatic tastes that continue to captivate palates worldwide.
Supreet Roy, General Manager, Sheraton Grand Pune talks about KMCY, the newly opened restaurant says, “The menu was built around the four classical techniques that form the acronym KMCY, Kao (Roast), Men (Braise), Chao (Wok Toss), and Yen (Steam/Poach). Rather than designing a menu by ingredients alone, we structured it through method, to reflect how Sichuan chefs’ approach flavour-building. Each dish focuses on technical accuracy, control of heat, and respect for original flavour profiles while being mindful of our guests’ dining habits.”
At KMCY, the dishes that resonate most with guests are those that best interpret the four core techniques the restaurant is named after, while showcasing Sichuan’s more intricate flavours. From the Kao repertoire, the Ghost Pepper Chicken Wings Skewers and Mala BBQ Tiger Prawns stand out for their searing spice layered with aromatic depth. In the Men (braised) section, the Sichuan Spiced Chicken is a favourite for its slow-cooked richness and balance of chili oil, aromatics and peppercorn warmth.
Is Sichuan cuisine the future of luxury dining
Talking about how regional foreign cuisines like Sichuan are the future of luxury dining in India, Roy explains, “I believe authentic regional cuisines, whether it’s Sichuan, Peruvian Nikkei, or Mediterranean coastal, represent the next chapter of luxury dining in India.”
Guests today are far more evolved; they travel widely, understand flavours, and seek authenticity over adaptation. Sichuan cuisine, for example, is not just about spice, it’s about balance, aroma, and depth. It challenges the palate and invites curiosity.
Luxury dining is moving away from generic “Pan-Asian” experiences to curated, region-driven concepts that tell a story. And that’s where I see the future in offering guests not just a meal, but an experience layered with culture, craftsmanship, and emotion.
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