Indian cuisine, with its rich heritage and diverse array of spices, has long been celebrated for its bold flavours and intricate cooking techniques.
As global palates evolve and culinary boundaries blur, a new trend has emerged: fusion Indian cuisine. This innovative approach blends the time-honoured traditions of Indian cooking with modern flavours and ingredients from around the world, creating dishes that are both familiar and refreshingly new. The rise of fusion Indian cuisine is not just a passing trend — it’s a reflection of how food can bring together cultures, traditions, and tastes in exciting and delicious ways.
Asian Voice, in its previous edition highlighted the growing trend of Indian flavoured pizza and through audience interaction found that the trend goes well beyond Italian pizzas. The fusion fever has taken over the British pie and sandwiches at Brohmon, an award-winning Indian and Bangladeshi restaurant in Essex.
What started as a creative take on British food through Indian perspective during the British Food Fortnight, quickly gained love from the customers. Describing the vegan pie with spicy mushroom filling, Karim Ullah, the owner of the establishment said, “We thought it would be a great idea to offer a special lunchtime deal featuring pies, served with jeera aloo. This dish gives a unique twist on the traditional Bengali pie and mash—while it’s not mashed potatoes, we use baby potatoes cooked with cumin and a variety of spices. It turned out to be a hit! We make our pies using puff pastry, which is lighter than the heavy pastry that most pies in this country use. Customers have really loved the pastry, making the whole dish a success.”
Other fusion twists introduced during the fortnight were a variety of soups, including some spicy options that featured interesting ingredients. For instance, instead of the typical spinach found in many Indian restaurants, Brohmon served cooked Swiss chard, which has also become a favourite among the customers. Alongside the soups, toasted sandwiches filled with unique ingredients like Swiss chard, spinach, and aloo bhaji with cheese were offered as well also becoming very popular. “We enjoyed this approach so much that we’re planning to make it a regular offering every Sunday. Customers can come and enjoy our delicious pies along with those Indian-inspired toasted sandwiches. It’s an exciting way to combine traditional flavours with a creative twist!”, Mr Ullah informed.
“The response has been fantastic; even after just two weeks, we’ve had customers returning because they loved it”, he further added.
