India is preparing to leverage its vast and diverse culinary heritage as a powerful new tool of international influence. Moving beyond the global fame of dishes like chicken tikka masala, the government is crafting a strategic plan to introduce the world to the authentic richness of its regional cuisines, from the robust flavours of Chettinad to the delicate spices of Awadhi biryani.
The Blueprint for a Global Culinary Brand
Officials from the Ministry of Food Processing Industries are developing a comprehensive initiative to create a coherent global brand for India's food. The strategy takes inspiration from the success stories of Italian, Korean, and Mediterranean cuisines. The plan hinges on three key pillars: active participation in top-tier international food festivals, fostering chef collaborations with marquee Indian restaurants abroad, and establishing a standardization framework for packaged foods.
The goal is to make Indian food "globally legible" while preserving its authenticity. Popular dishes like dal makhani, various biryanis, dosa, idli, and regional specialties will be positioned for international palates. "We are identifying popular regional dishes that can be adapted into ready-to-eat and ready-to-cook formats for global markets," said a ministry official who wished to remain anonymous.
Market Readiness and Chef-Led Authenticity
The push is well-timed, coinciding with a surge in global demand for packaged Indian foods. Exports of Ready-to-Eat (RTE) and Ready-to-Cook (RTC) items grew to $1.69 billion in 2024-25 from $1.52 billion the previous year. From April to August 2025 alone, exports hit $1.60 billion, with major markets being the US, UK, UAE, Canada, and Australia.
Chefs on the ground are already proving the concept's viability. Semma, a Michelin-starred South Indian restaurant in New York, was ranked number one on The New York Times's 2025 list of the city's top 100 restaurants—a first for an Indian eatery. Meanwhile, Regi Mathew, co-founder of the Kerala restaurant Chatti in New York, reports strong business, expecting to break even within two years by serving undiluted, flavour-packed dishes like kappa and fish curry.
The government plan emphasizes maintaining this authenticity. It aims to showcase dishes from all four major Indian regions—North, South, East, and West—in their true form at restaurants abroad. The ministry is examining incentive structures to rope in chefs for menu development and food preparation, viewing them as culinary ambassadors.
Soft Power and a Proven Tourism Model
At its core, this is an exercise in soft power. Experts like Dattesh Parulekar, an assistant professor of international relations at Goa University, note that familiar food makes a country's culture more approachable. "If India can standardize quality and build a strong global brand for its cuisine, it won’t just boost exports—it will deepen cultural linkages," he said.
The culinary push mirrors the successful 'Incredible India' tourism campaign. That initiative, which included participation in global tourism conferences, helped international tourist arrivals jump from 1.52 million in 2021 to nearly 10 million in 2024. The government now hopes to replicate this model by participating in festivals like Taste of London, the Melbourne Food and Wine Festival, and the Dubai Food Festival.
While the plan is currently in the conceptual stage, with funding for training and incentives still under discussion, the intent is clear. As former NITI Aayog CEO Amitabh Kant highlighted, Indian chefs abroad are formidable resources. By partnering with them and strategically branding its culinary diversity, India aims to ensure its flavours command a permanent and respected place on the world's dining table.
