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Chefs reveal how Indian classics like naan, dal, and paneer makhani can be reimagined with authentic EU ingredients, from Danish blue cheese to French butter.
Chefs Ajay Chopra and Guntas Sethi share how authentic EU ingredients like Danablu, Burrata, Beurre d’Isigny, and Feta can take your Indian meals from delicious to unforgettable
Bold flavours, aromatic spices, and soulful comfort: Indian food is all that. However, with the influx of international shows on OTT and us travelling more than ever, haven’t you felt taking your favourite Indian dishes a notch higher, and making them more indulgent and exciting, while still staying true to the desi essence? According to top chefs, the secret lies in experimenting with authentic European Union (EU) ingredients celebrated worldwide for their quality, authenticity, and heritage. Now, we are intrigued.
Elevating Classics with a Global Twist
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Chef Ajay Chopra believes the joy of cooking lies in reimagining Indian classics with a touch of European excellence. “Instead of preparing a basic garlic naan, I would rather go for a naan infused with Danablu, PGI from Denmark (blue cheese), for an unexpected depth of flavour,” he shares. Similarly, he suggests transforming the much-loved paneer makhani into something richer by using Burrata di Andria, PGI from Italy. The creamy burrata adds indulgence and complexity, turning the familiar dish into a gourmet experience.
For him, EU ingredients are more than just flavour enhancers—they represent authenticity, sustainability, and world-class standards. “The key has always been to experiment with balance by letting EU ingredients enhance the essence of Indian cuisine,” he adds.
Richness, Balance, and Heritage on a Plate
Chef Guntas Sethi agrees that EU ingredients can take Indian food to another level especially when it comes to texture and richness. “Since fat is flavour, I recommend replacing regular cooking oil with high-quality European butter like Beurre d’Isigny, PDO from France. This instantly elevates dals, curries, and parathas with a luxurious richness,” she explains.
She also highlights how European cheeses can complement Indian spices beautifully. Feta, PDO from Greece, or Edam Holland, PGI from the Netherlands, bring creamy textures and balance spice with saltiness, making them perfect for fusion recipes. For health-conscious cooks, she recommends Korčulansko maslinovo ulje, Extra Virgin Olive Oil PDO from Croatia, which works wonders in marinades, salads, and even when drizzled over roasted vegetables.
“Whenever you shop, keep an eye out for EU quality labels such as PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication). These labels ensure authenticity, tradition, and the finest standards of quality, bringing trusted European heritage straight to your plate,” says Chef Guntas.
A Culinary Bridge Between India and Europe
Whether it’s Chef Ajay’s indulgent naan with Danish blue cheese or Chef Guntas’ hearty dal enriched with French butter, both agree on one thing: authentic EU ingredients don’t overshadow Indian flavours they amplify them. By combining the robustness of Indian spices with the finesse of European produce, home cooks and food lovers can create meals that feel both comforting and refreshingly new.
About the Author
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl…Read More
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl… Read More
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