Food Talk: Not just pizza and pasta; the wave of Italian cuisine in India

Have you heard about Ragù Napoletano? Well it’s a meaty stew. And its Italian Chef Carmine De Filippo from The Leela Ambience favourite food memories too. He explains how the enchanting scent of the simmering Ragù would permeate every corner of the house, creating a mouth-watering anticipation that seemed to linger in the air. This weekly ritual became a familial symphony, with the kitchen serving as the heart, and the fragrance of Ragù Napoletano acting as the melody that brought everyone together. The magic of this experience extended beyond the kitchen; it became a sensorial journey that transcended time.

Chef Carmine De Filippo says, “The kitchen would come alive with the rhythmic sounds of chopping, simmering, and the clinking of utensils. The rich blend of ingredients, including tomatoes, meat, and a medley of aromatic herbs, would gradually transform into a masterpiece.”

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The growth of fine dining culture and culinary tourism has played a role in the popularity of Italian food in India. High-end Italian restaurants offer an elevated dining experience, attracting food enthusiasts who appreciate the artistry and sophistication of Italian culinary creations. In conclusion, the popularity of Italian food in India is a result of a combination of global influences, diverse flavours, adaptation to local preferences, and the widespread appeal of iconic dishes. As culinary boundaries continue to blur, Italian cuisine remains a celebrated and well-loved choice for many in India and around the world.

For Chef Carmine De Filippo, cooking holds a special place in his heart, serving as both a personal indulgence and a means of expressing his creativity. He adds, “There’s a unique joy in the process of crafting a meal, from selecting fresh ingredients to experimenting with flavours and techniques. This passion extends beyond merely satisfying hunger; it’s a form of self-expression and a source of genuine pleasure.”

According to research, the fresh, natural ingredients and healthy fats present in authentic Italian food are associated with lower levels of cancer, heart disease and inflammatory disease. Chef Matteo Fracalossi, Executive Chef at Andaz Delhi says, Italian food holds a significant place in India’s culinary scene, particularly among urban populations and food enthusiasts. I feel the popularity has surged in recent years due to globalisation, urbanisation, and a growing appreciation for international cuisine. Italian dishes like pasta, pizza, risotto, and tiramisu are widely enjoyed across the country, with many restaurants offering authentic Italian flavours alongside fusion variations.”

Talking about Indian produce which helps in making Italian food in India, Chef Matteo says, “I have a deep appreciation for freshly ground spices, especially here in India where the use of spices in local cuisine is renowned. Fresh herbs are also integral to enhancing the taste and flavour of dishes. There’s a certain magic in breaking fresh leaves which elevate the dish’s flavour profile. As for avoiding artificial sauces, I firmly believe in building flavour and taste from scratch using natural ingredients. This approach allows me to create authentic and wholesome culinary experiences for the guests.”