Cross-cultural cuisine

Both food preparations (dishes in thousands marked by awesome diversity) and manner of cooking (cuisine) them used to be closely linked to specific cultures and geographic regions. Cuisines used to be primarily dictated by the ingredients readily available locally in respective regions across the world. These time-honoured features are history in our times, thanks to cross-cultural mix-up facilitated by ease and speed of travel as well as unhindered trade between regions irrespective of distance separating them. Mysuru, noted for the slow pace of life by its residents until not too long past characterised by steadfast clutching to traditions and customs, particularly in the matter of food consumption as well as cuisine, has welcomed into its belly as it were dishes that are served in eateries virtually in any region globally. One can observe this food-related metamorphosis in greater force in the country’s mega cities, nearest such location to Mysuru being the State’s capital Bengaluru. Mysureans in their eighties and nineties can vouch that dishes such as bhelpuri and paavbhaji were nowhere in their food radar during their early life.

Food consumption as a heritage in hiding and also a legacy of centuries vintage may have stood the test of time in rural regions across the country even to this day. While urban spaces, including cities of the kind of Mysuru may have taken the brunt of cross cultural contamination resulting in a flood of exotic foods, dishes such as Masaala Dosa, Mysore Pak and so on still hold their sway on those who patronise the time-honoured delicacies.

In addition to the factors of region and culture sustained by the people of specific regions, the factor of generation impacts favouring or disfavouring foods and cuisines over time. In this backdrop, the millennials, also known as generation Y, the demographic cohort following generation X and preceding generation Z are the force behind the fast changing food habits, as is extensively happening in Mysuru. Both the central business districts and the many residential layouts as well as extensions are increasingly hosting restaurants offering dishes associated with virtually all parts of the country in addition to exotic dishes, among which the Italian specialties such as pizza and pastas stand out.

Taste seems to rule the choice of dishes and eateries offering them over other factors, particularly the long-term impact on health, not to forget the factor of tariff leaving the elderly aghast. Two generations from now, people may be eating completely different dishes shrinking the time-honoured diversity among different cultures and geographic regions.