Since the beginning of this decade, the deification of international cuisines has led to the development of a new food culture of localization – a term commonly used for food items that are modified or adapted to suit the taste profile of a specific country. Long adapted by multinational corporations to align food products with the cultural demands of the target market, this trend has now quickly embedded itself among home chefs and food creators who are personalizing global food concepts for Indian tastebuds. South Indian samosas to parippu vadas are busy making charcuterie boards.
With love, from Kerala
Mumbai-based chef Marina Balakrishnan brings to her snacking board Malabar bite-sized Orotis (Rice-Coconut Rotis), Malabar Parottas, Parippu Vadas (Dal Vadas) with seasonal vegetables, Banana Stem Cutlets and more. She uses chutneys like spicy coconut chamanthi and puli enji (tangy tamarind dip) to celebrate the traditional flavors. “Charcuterie boards have always inspired me with their vibrant aesthetics. I thought that instead of copying something that already existed, reinvent and do something around your food. I added the essence of my region to a European concept, “grazing for weddings, birthday celebrations and corporate gatherings. says the chef who boards.
Luxury dishes made with ingredients from local artisans
From Bombay sandwiches to an assortment of pans, putting together platters that showcase homely flavors, Delhi-based Akriti Todi’s expertise lies in preparing gourmet boards and platters infused with flavors from across India. His celebrated breakfast platters include items like vada pao, surti sev khamani, galoti kebab, podi idli skewers, mere kachori, keshariya phirni and bundi pistachio rubber bake. The entrepreneur who co-founded The Lemon Bowl says, “The concept of creating a charcuterie or multi-dish starter gourmet experience gives you the opportunity to not only be creative with what you put out, but also to showcase unique Indian flavors.” , a bespoke pre-platter service that offers multi-cuisine boards for events and weddings.
Tea time with a chai-cutie board?
Food manufacturer Kamana Bhaskaran is taking the internet by storm with her themed Indian charcuterie platters from San Francisco, California. Her platters cater to special occasions, festivals and even times of the day like her chai-cuterie board which has your favorite tea, cookies, biscuits, samosas and tasty veal puri cups. It has a variety of chaat crispies and any remaining space is filled with cumin puffs, sweets (Indian sweets), and spicy makhana (lotus seeds). “I thought there are cheese boards, there are hot cocoa boards, so why not create a chat board! The first Chat-Cutery board went viral with over 1 million views and then I created the Desi Date Night Board, Friendsgiving Chat-Cutery, Holiday Chat- have created cutery, and more,” says Bhaskaran.
A desi charcuterie board with modern dips and international accents
Blogger and food maker Chhavi Vashisht embraces the trend of creating desi charcuterie boards or Indian charan platters with an innovative concept in a modern, festive spin. From cheesy elements like hung curd dip and baked brie with mango chutney to savory chutneys like green chutney, mango chutney and tamarind chutney, her “all things Indian” is perfect for any festive occasion. Crispy treats like chakli, nuts, khakhra and pickles add a delightful crunch, while samosas, tikkis or kebabs serve as ample fillers. For a refreshing touch, palate cleansers like cucumber and carrot make an appearance. To add a fruity flavor, she adds grapefruit, mango and guava for a natural sweetness.
