How India’s Top Chefs Are Preserving Culinary Heritage

Amidst modern culinary shifts, India’s culinary custodians are reviving regional recipes and ensuring traditional flavours remain integral to India’s evolving gastronomic identity.

India’s culinary heritage is a rich mosaic shaped by centuries of tradition. But in a fast-modernising world, many age-old recipes risk fading into obscurity. A remarkable group of culinary custodians—Vikas Khanna, Manish Mehrotra, Ritu Dalmia, and Sanjeev Kapoor—are reviving, documenting, and celebrating India’s diverse and disappearing food traditions.

These chefs are more than culinary experts—they are cultural cartographers, mapping India’s edible heritage with precision and passion. Through research, storytelling, and creative reinvention, they’re keeping ancestral recipes alive, ensuring traditional techniques and indigenous ingredients are not lost to time.

Chef Vikas Khanna



At the forefront is Chef Vikas Khanna, a Michelin-starred chef who bridges tradition and innovation. He champions forgotten regional dishes—from the royal kitchens of Rajasthan to coastal South Indian fare—bringing authenticity to modern plates and global recognition to Indian ingredients.

Chef Manish Mehrotra



Chef Manish Mehrotra, the creative force behind Indian Accent, reimagines traditional recipes while preserving their cultural essence. His reinterpretations reflect a dynamic culinary tradition—one that evolves without losing its roots. His work celebrates continuity through thoughtful innovation.

Chef Ritu Dalmia



Chef Ritu Dalmia’s culinary crusade focuses on unearthing India’s lesser-known regional treasures with her restaurant Atrangi in Dubai. From tandoor mastery to heirloom spice blends, she documents oral histories and cooking methods that form the backbone of community identity, ensuring they endure in the modern era.

Chef Sanjeev Kapoor



Equally pivotal is Chef Sanjeev Kapoor, whose extensive TV shows and cookbooks have brought regional Indian recipes into millions of homes. Through his platforms, he has not only showcased India’s culinary diversity but also championed local ingredients and artisanal techniques, making traditional cooking accessible to all.

These chefs travel across the country—from Old Delhi’s spice markets to Kerala’s backwaters—seeking authentic culinary experiences that risk being overtaken by mass-produced convenience. They engage with local cooks, elders, and food historians to gather recipes and stories, creating a living archive of India’s food traditions.

Their efforts are amplified through digital media—interactive archives, video series, and social platforms—creating global access to India’s culinary legacy. These initiatives engage younger audiences, giving traditions a new digital home and inspiring a revival of interest in indigenous cuisine.

Beyond preservation, their work fuels culinary tourism and supports local economies. Food festivals, heritage dinners, and pop-up events spotlight regional chefs and producers, transforming meals into cultural experiences and turning culinary memory into economic opportunity.

Despite challenges like globalisation, urbanisation, and changing consumer habits, these chefs remain steadfast. Through community partnerships, policy advocacy, and public education, they reinforce the importance of culinary heritage as a cultural identity.

By celebrating the work of Vikas Khanna, Manish Mehrotra, Ritu Dalmia, and Sanjeev Kapoor, we honour a collective mission: to preserve not just recipes but the stories, values, and shared histories simmering in every dish. Their legacy is a reminder that food is more than sustenance—it is memory, identity, and the soul of a nation.

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