Indian dining preferences are evolving as consumers explore global flavours with local relevance beyond familiar comfort foods. While authenticity remains central, diners are also open to experimentation that retains familiar taste profiles while introducing new formats and textures. Fusion menus, from mini sliders to Indian-style tacos and layered desserts, are emerging as a bridge between tradition and novelty, with Gen Z driving demand for visually appealing and shareable dining experiences.
Reflecting this shift in dining trends, Chef Kanak Kathuria, Top 15 contestant of MasterChef India Season 1, has brought ‘Mirchi Mexicano – Hyderabad Meets Mexico’ to Barbeque Nation at Nexus Mall, Hyderabad. Developed as part of Barbeque Nation’s 20-year milestone celebrations, the limited-edition menu reimagines familiar dishes through a Mexican lens while retaining Indian flavours.
Sharing the story behind the collaboration, Kanak said the concept emerged from discussions with the Barbeque Nation team, who were looking to introduce something distinct for the brand’s 20-year milestone. “They wanted my touch and expertise. Being Sindhi, I added my own flavour sensibilities and combined them with Mexican influences because I enjoy Mexican food and naturally like to make it spicy,” she said.
Kanak noted that balancing authenticity with experimentation remains central to her cooking philosophy. “I stick to what I am good at and keep those as basics without changing them completely. The idea is to create something new while maintaining value and familiarity for the audience,” she said, adding that a creamy cashew sauce became the bridge ingredient connecting Indian and Mexican flavour profiles.
On the Menu: Mirchi Mexicano Favourites
- Hyderabadi Chicken 65 Tacos
- Paneer Tikka Quesadilla
- Chicken Tikka Sliders
- Tandoori Chicken Tikka with Chipotle Cream
- Mutton Shorba
- Paneer Butter Masala
- Chicken Bhuna Masala
- Hyderabadi Dum Biryani
- Mango Trifle Cheesecake
- Gulab Jamun Tres Leches
Her culinary journey did not begin in a professional kitchen. With an M.Com degree and prior experience in teaching and recruitment, Kanak said she did not initially see herself pursuing food professionally. Without attending culinary school, she developed her skills through hands-on experience, cooking for her large family and later spending time in the US, where she closely followed cooking shows and recreated dishes at home.
The breakthrough came after five years of experimentation, when Kanak entered MasterChef India Season 1 in 2010 despite having no formal culinary training. Reflecting on the experience, she described it as “an amazing, raw journey” where she met actor Akshay Kumar and interacted with judges including Chef Ajay Chopra and Chef Kunal Kapoor.
Following the show, Kanak launched her own YouTube channel in 2015 and gradually built it through consistent content creation while balancing motherhood and work. Over the years, she created nearly 1,500 to 2,000 videos, often filming from a home studio while managing her daughters and household responsibilities.
Today, alongside digital content creation, Kanak curates pop-up concepts and collaborative menus for restaurants. Offering advice to youngsters and aspiring creators, Kanak said patience, discipline and persistence matter more than chasing quick success. “Follow your passion, not just money or limelight. If you stay disciplined, everything else follows,” she concluded.
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