Pan-Asian Cuisine in India: 5 Ways it's Evolving Beyond Indo-Chinese

• Indian diners are moving beyond traditional 'Indo-Chinese' to embrace authentic Pan-Asian flavors like ramen, baos, and sushi.
• Pan-Asian cuisine is evolving towards flavor-forward dining, with acceptance of complex tastes and ingredients like gochujang and miso.
• There's a growing recognition that Pan-Asian is not a single cuisine, with distinct Japanese, Korean, Thai, Vietnamese, and Chinese flavors being appreciated.
• A preference for fresh ingredients and cleaner cooking is emerging, with simple dishes relying on quality produce over complex preparations.
• Pan-Asian dining is becoming more social, with sharing-style plates, dim sums, and sushi rolls popular for group enjoyment, and menus adapting to local preferences like in Goa.

Why It Matters: Pan-Asian cuisine in India is evolving from Indo-Chinese adaptations to authentic, flavor-forward, and socially shared experiences.