While Instagram Celebrates, Most Regional Indian Cuisines Struggle For Institutional Recognition

Regional Indian cuisine is enjoying unprecedented attention, fuelled largely by the reach of social media and growing curiosity among food lovers. However, food writer and photographer Anindya Sundar Basu argues that lasting recognition for India's diverse culinary traditions will require more than viral trends. Reflecting on his experience as a jury member at the NDTV Food Awards 2026, Basu says regional cuisines need sustained documentation, consistent representation and institutional recognition to become an integral part of the country's mainstream food culture rather than remaining temporary online sensations.

According to Basu, while social media has played an important role in introducing audiences to lesser-known dishes from across India, it cannot provide the cultural context and long-term appreciation these cuisines deserve. He believes chefs, restaurateurs and food platforms must move beyond occasional festival menus and instead create dedicated spaces that celebrate authentic regional cooking throughout the year. Basu also emphasises the need to recognise home cooks and communities that have preserved traditional recipes for generations, placing them alongside celebrated restaurants in national conversations about Indian food.

The article highlights encouraging developments, pointing to the NDTV Food Awards 2026, where several regional establishments received national recognition. Winners included Sienna Calcutta for Best Regional Indian Restaurant (Modern), Aminia for Best Historic Restaurant, restaurateur Doma Wang for her contribution to Eastern Himalayan cuisine, and Ethnic Table in Dimapur, Nagaland, which won Best Indian Restaurant in the Regional category. Basu says these honours demonstrate the growing acceptance of regional cuisines but also underline the need for broader representation beyond a few well-known culinary destinations.

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Basu further argues that discussions on eastern Indian cuisine often focus almost exclusively on Bengal, leaving the rich food traditions of states such as Odisha, Assam, Nagaland, Manipur, Sikkim and Tripura, along with tribal cuisines from Jharkhand and Chhattisgarh, underrepresented. He concludes that India's regional food heritage has always existed in remarkable diversity, but meaningful recognition will come only through continuous storytelling, research and documentation. According to him, when regional cuisines receive sustained respect rather than fleeting attention, they will no longer be viewed as trends but as an essential part of India's culinary identity.

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