In recent years, the culinary landscape of India has witnessed a growing integration of Japanese ingredients and techniques, marking a reversal of a long-standing exchange that began in the 19th century. Historically, Indian curry powder was introduced to Japan by colonial British traders, eventually inspiring the popular Japanese dish kare raisu, or curry rice. Today, chefs across India are drawing on elements such as miso, ponzu, and dashi to reinterpret local flavors through a Japanese lens.

This trend gained notable momentum in 2023 with the launch of Inja in New Delhi by chef Adwait Anantwar. At 36 years old, Anantwar's restaurant positions itself as the “world’s first Indian Japanese” establishment, blending Japanese culinary forms with Indian spices and ingredients. Dishes like chawanmushi infused with spicy rasam masala lobster and bhel featuring wakame, shiso, and ginger reflect this hybridization.

Following Inja’s example, Kolkata opened Yokocho last winter, helmed by 38-year-old Auroni Mookerjee. The menu there creatively combines grilled fish served with Japanese shio pan bread and dashi beurre blanc alongside miso soup accented with traditional Bengali pickles. Mookerjee noted the local familiarity with umami flavors and soy sauce, partly due to the longstanding presence of Indian Chinese cuisine, a culinary tradition established by Chinese immigrants in the city since the 18th century.

In Bengaluru, chef Kavan Kuttappa, 39, has centered his culinary offerings around Japanese noodle dishes. At Naru Noodle Bar and Bar Double, he serves ramen and udon, along with innovative plates such as tempura-battered chicken wings stuffed with fried rice. Kuttappa emphasizes the versatility of Japanese ingredients, highlighting their applicability across various culinary traditions.

Moreover, Japanese elements have begun appearing in restaurants more broadly focused on global cuisine. In Mumbai, the chef’s counter Papa’s introduces shiso tempura alongside curd rice, a staple South Indian dish made from rice and yogurt. Chef Hussain Shahzad, 39, explains that the crisp texture of the shiso tempura mirrors that of a papadum while imparting a fresh, herbaceous quality that balances the richness of the curd.

Together, these developments illustrate an expanding fusion of Indian and Japanese culinary techniques and ingredients, signaling a new chapter in the centuries-old gastronomic dialogue between the two cultures.