In the ever-evolving landscape of the Indian restaurant business where global flavors are gaining popularity, a fascinating trend has emerged in cities like Lucknow, Hyderabad, and Kolkata. Unlike their cosmopolitan counterparts, restaurants in these cities have chosen to remain rooted in tradition, prioritizing local cuisine over international flavors. This unique business model has proven to be a successful strategy, allowing them to attract a large number of customers by offering a delightful array of authentic regional dishes. 

By focusing on local cuisine, they not only celebrate the rich flavors and traditional cooking techniques but also contribute to the preservation of age-old recipes that have been passed down through generations. This commitment to authenticity creates a sense of nostalgia and a unique dining experience for both locals and tourists.

In Lucknow, for example, Awadhi cuisine takes center stage, with its royal flavors and aromatic biryanis. Hyderabad proudly presents its famous Hyderabadi biryani, a culinary masterpiece renowned for its blend of spices and tender meat. Kolkata, on the other hand, tempts food enthusiasts with its diverse range of street food, such as puchka (pani puri), kathi rolls, and the beloved roshogolla (rasgulla) for dessert.

Another significant advantage of embracing local cuisine is the opportunity to showcase the remarkable diversity within India's culinary landscape. Each city has its own distinct flavors, cooking techniques, and specialty ingredients, which contribute to the vibrant tapestry of regional cuisines. By highlighting these unique culinary traditions, the restaurants not only pay homage to their city's food culture but also promote cultural exchange and understanding among diners.

In Kolkata, 6, Ballygunge Place is one of the most iconic places for experiencing the bengali local cuisines. Devjani Pillai, Owner, shared that the team has thought too many times to introduce Chinese or North Indian cuisine but the responses that they have been receiving from the customers are overwhelming. “I think we make more money serving authentic Bengali cuisine. There are many restaurant who are into multi-cuisine but very few who only focuses on one cuisine. I agree it may be a risk but this risk is worth taking,” she added.

Hotel Shadab in Hyderabad till date has not changed its menu since inception. They are known for their biryani and have never thought of revamping their menu. On a call with Restaurant India, the owner of Hotel Shadab, ​​Mohammed Sheriyar Ahmed, stated, “I feel it is best to serve local. Even if I see the business perspective, less in the menu leads to keeping the stock less. There is no food wastage and it’s easy to maintain the inventory. Your guests get less confused and loyalty base increases.”

Local cuisine typically utilizes ingredients that are locally available and widely produced in India. This reduces the cost of sourcing ingredients since they are more accessible and often cheaper than imported or exotic ingredients required for global cuisines. Local sourcing also ensures freshness and supports the local economy.

Restaurants serving global cuisines often need to import ingredients that are not readily available in India. This can significantly increase costs due to import duties, transportation expenses, and fluctuations in currency exchange rates. Local cuisine relies on locally sourced ingredients, reducing the need for costly imports.

Preparing local dishes often involves using traditional cooking techniques that are well-established and optimized over time. This can enhance operational efficiency and reduce labor costs since chefs and kitchen staff are familiar with local recipes and methods. In contrast, global cuisine may require specialized training, skilled chefs, and complex cooking techniques, leading to higher labor and training expenses.

Local cuisine enjoys a strong market demand in India due to its cultural significance and popularity among the local population. There is a widespread appreciation for regional flavors and traditional dishes, resulting in a larger customer base. This higher demand can help restaurants serving local cuisine maintain a steady flow of customers and generate consistent revenue.

Located in South Mumbai with the view of Mahalaxmi Race Course. Gallops serves authentic Parsi cuisine. And they have kept the authenticity intact even after a numerous opening of multi cuisine restaurant in the vicinity. Bobby Singh, Co-founder of Gallops stated that in India the charm of authentic local cuisine restaurant still remains the same. Singh shared that the revenue has been double fold in the last two years. Many customers are now coming from far off places to try the place. 

India has a rich and diverse culinary heritage, with a vast array of local dishes available across the country. As a result, competition among restaurants serving local cuisine is relatively high. However, this also signifies a strong market potential and indicates that there is a ready audience for such establishments. In comparison, the market for global cuisines in India may be more niche, resulting in higher competition among fewer restaurants and potentially limiting the customer base.