Index IntroductionCritical Literature ReviewCross Cultural Mash UpEthnic CuisineConclusionIntroductionSome authors describe culture as values, symbols, interpretations and views that differentiate one people from another in modernized societies. With the increase in tourism, international trade, and immigration around the world, the role of ethnicity has increased the importance not only of consumer and business behavior, but also of the food industry and food culture. The number of people who like to eat ethnic food has increased, and according to demands, ethnic restaurants have become more mainstream. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an Original Essay On an individual level, we generally grow up eating the food of our own culture and it contributes to some part of our lives. Many of us connect food with fond childhood and family memories. Speaking on a larger scale, food is a very important aspect of food culture. The traditional cuisine of a place is passed down from generation to generation. It also functions as an impression of a culture's identity. Migrants bring their country's food or their country's flavors wherever they go and cook traditional food in a new land that preserves their culture. However, preparing food in a different country does not remain the same. For example, there may be some ingredients in a traditional food that may not be available in another country or the ingredients may not be of high quality. As a result, the flavor of the dish and the taste may vary. Keeping this in mind and taking it positively, chefs have started modifying traditional dishes with new flavors and new ingredients, calling it the new world cuisine. Speaking about its origins is the famous chef Norman Van Aken, the Florida-based chef who is credited with the term "fusion" cuisine. The culture of fusion food or new world cuisine, a combination of food elements from different cultures, begins right from our families, our great-grandmothers who cooked English vegetables together with Indian spices. As evidenced by the fact that the world is slowly starting to introduce Indian food, we are seeing the rise of more local food brands, chefs traveling to the suburbs to find new brands and recipes, trying to adapt a new root so as to promote what it is not yet conquered and unexplored Indian food. Although North Indian food is highly publicized globally, people need to explore Indian food more. When chefs push the boundaries of culinary evolution, fusion happens. With the world becoming a global village, access to ingredients drives “fusion”. For example, Norwegian salmon has historically never been accessible in India. But now that it is, we have seen the birth of Salmon Tikka. The chefs believe that with fusion the regional recipe can reach a global level. Some of the most prominent and successful chefs like Chef Gagan Anand is doing great with progressive Indian cuisine in Bangkok, Chef Vineet Bhatia built Indian Rasoi in London, Chef Sanjeev Kapoor who has taken food by storm Punjabi globally its television shows and restaurants and celebrity chef Vikas Khanna modernizing simple Indian cuisine at his restaurant Junoon. According to chef Sanjeev Kapoor, creating a new taste is the main aim of fusion cuisine. Chef Manjit Singh said that although the global acceptance of Indian cuisine is still at an early stage, it will definitely be a success in the next fiveyears. “The good thing about Indian cuisine is that it is getting global acceptance and Indian chefs are in demand. Hence, you need to master Indian cuisine to use as a basis for fusion and make a mark in the culinary landscape. Critical Literature Review Fusion food in India which initially included street food such as Sichuan paneer, chicken Manchuria eventually started making its way into fine dining restaurants across the country. The chefs are fusing two different cuisines and trying to balance the flavors of two different cuisines and plate them in their own way. Talking about the recent trends of fusion cuisine in India, chefs are experimenting with Indo-Japanese, Indian-Chinese and Indian-Italian flavours. The chefs at Hyatt Regency Pune have invented the curry-flavored Thai dosa, which is a fusion of South Indian and Thai cuisine. Some other fusion experiments include Indo-Eastern fusion, for example lemongrass flavored paneer tikka, dim sum filled with gajar ka halwa, passion fruit rasgulla. The Indian accent of New Delhi-based chef Manish Mehrotra's restaurant is known for its fusion of Indian cuisine. According to the chef, Chicken Manchurian is one of the first examples of fusion food, while in China there is nothing known as Chicken Manchurian. Celebrity chef Tarla Dalal also spoke about different fusion foods like paneer pizza, adapted to the Indian palate. But today, fusion food is taking on new forms, where chefs apply logic to create a fusion of two cuisines. For example, serving blue cheese naan in a restaurant. Here, the logic behind the fusion is that blue cheese and bread are a classic combination. It was just given an Indian style, said chef Manish. For example, he doesn't use two cuisines for India for a fusion dish instead of serving Pav Bhaji with a lemon on top, he used kaffir lime to give a subtle hint of lemon and make it much more presentable. India is a land where fusion food has adapted well and is not a passing trend like the others. Fusion food in a fine dining restaurant is a positive development in the culinary world. Chef Dipin Katariya of Mumbai-based Toast restaurant – bistro and bar, says that most of his restaurant's dishes have been successful due to the use of ingredients that parallel Indian cuisine or those that are infused with Indian flavours. According to Bharat Malkani, president of the Federation of Hotels and Restaurants Association of India (FHRAI), the idea of ​​fusion food is growing rapidly in India. Cross-Cultural Mash Up Indian food has come a long way from crossover culinary fusions like Wasabi and Tuna to fusion of Indian foods with a global twist. In the current scenario, chefs have started infusing local flavors with a global touch. And culinary blends of cultures are more famous nowadays than Chinese, Japanese and Italian ones, for example a blend of cured salmon with achari paste known as Achari Salmon Nigri. Likewise, chef Sabyasachi Gorai has opened his own restaurant serving Armenian cuisine with Bengali influences, all thanks to Gorai's roots in Asansol, West Bengal. Anglo-Indian cuisine, a by-product of the British colonial effect in the region. On the other hand, the English also brought “chicken tikka” back to England and named it their national dish. This fusion cuisine is complex in nature and is still evolving. The good thing about food and eating habits is that people want to celebrate it and there is no stopping its influence and spread in a culture. There are two different methods by which fusion cuisine is followed in India: international dishes with Indian spices and Indian food with international sauces. Anglo-Indian food is one of thethe world's first fusion foods and represents an important part of the history of food globally. This cuisine not only brings influences from the English and Indians only, but also from other touchpoints in India such as the Spanish, Dutch and Portuguese. The taste of Anglo-Indian food has always been more than just Indian food, a little more delicate than expected. Furthermore, Anglo-Indian dishes contain more meat than Indian cuisine and also contain ingredients with a high level of sweetness such as almonds, coconut, yogurt and milk. Another great example is the Chinese food prepared in our country, also known as contemporary Chinese food. The first Indian-Chinese restaurant 'Eau Chew' was opened in Kolkata. As we all know, authentic Chinese food is bland and contains less flavors, while Chinese food prepared in India is spicy and full of vegetables and sauces that are not known in Chinese culture. The way contemporary Chinese food is presented in India certainly does not resemble authentic Chinese food, but this Indochinese cuisine has gained a lot of popularity because the fusion of ingredients suits Indian palates perfectly, i.e. the need for spicy and oily preparation that is one of the main reasons for its popularity and further growth in India. But on the other hand, with the advent of health trends, chefs who create this cuisine have to start inventing oil substitutes that give the same flavor with fewer calories. An example of fusion cuisine that works well outside India can be Tex-Mex cuisine which can be known as Texas inspired Mexican food. The history of Tex-Mex is very complex in nature and much more than a few dishes reinvented across the Mexican border. Tex-Mex is the Texas version of Mexican food, but rather it should be known as the regional food that has expanded over time into neighboring states and even throughout the United States. In the current scenario, Tex-Mex cuisine is the most prominent food in the Dallas area. It is equally interesting and essential to note that before Tex-Mex began to spread to the state of Texas, the Native Americans existing in the state had a major effect on the food of the area, lending the culinary influence of spices and techniques to the famous Texan dishes -mex today. According to chef Kapil Sahi, fusion food should not succeed, especially when trying to balance the complexity and diversity of Indian cuisine with the simplicity of Japanese cuisine. Ethnic Cuisine Without understanding ethnic food and its origins, including the societies, culture and region it comes from, it is difficult to talk about ethnicity. Strictly speaking, ethnic foods are defined as foods from the culture and heritage of an ethnic group that uses their knowledge of local ingredients of plant and/or animal origin. For example, Hindu food from India, Maori food from New Zealand, and Maasai food from Kenya are all considered ethnic foods. People from many countries want to introduce their ethnic food to people all over the world. It usually starts with preparing food and ends with eating it. Although each country's food has its own history, including its history and nutritional benefits, there is still a lack of information on ethnic food due to the limited research conducted in this area. Conclusion Traditional classic recipes have now started to be considered ordinary by most countries. operators in the hotel sector, and therefore also chefs, have begun to prefer a widespread choice of mixed ingredients. In order for chefs to create something exciting for the market, it has become essential to mix and match ingredients to create culinary wonders. A successful merger can be,.