There is a ramen revolution happening in India even as young Indians are happily slurping away at ramen bowls.
Pop-culture and media consumption via OTT has a big part to play in influencing people’s curiosity in Asian Food across the board. Although for the masses it’s important to note that instant noodles have a bigger market than Japanese Ramen does specifically, as they make for a quick, delicious and fuss free meal while being easy on the pocket and offering a punch of umami very different from an Indian home-made meal. It’s got all the characteristics of an – the discovery of actual ramen comes later.
In the vibrant lanes of Shahpur Jat, Delhi, Zuru Zuru stands out as a cozy 14-seater ramen diner, infusing their bowls with native ingredients like Timur (long pepper) and Stone flower in their Mayu Oil. One standout dish features a dry ramen style enhanced by Goan Chorizo, whose sour and spicy notes introduce an intriguing umami richness.
The restaurant’s pop-up last year showcased innovative takes, such as a Chettinad curry bowl, which harmoniously combined pickled gongura leaves, crushed banana chips, and a fragrant curry leaf oil. Similarly, Inja, an Indo-Japanese eatery in Delhi, wowed patrons with its Momo-Miso Soup, featuring a Kashmiri-style miso broth brimming with juicy dumplings.
Central to the success of a ramen bowl is the aged noodle, and these establishments have taken to experimenting with their creations. In Bangalore, Naru has garnered attention for its authentic approach, complementing the mystery of its ambiance. They incorporate native grains like Ragi, Jowar, and Bajra flour into their dough, lending an earthy depth that sets their ramen apart.
Read the full story that first appeared in Nikkei Asia here:
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