{"id":9879,"date":"2025-09-02T20:07:57","date_gmt":"2025-09-02T20:07:57","guid":{"rendered":"https:\/\/tezgyan.com\/index.php\/2025\/09\/02\/from-paneer-makhani-to-parathas-chefs-reveal-eu-ingredients-that-transform-indian-food-food-news\/"},"modified":"2025-09-02T20:07:57","modified_gmt":"2025-09-02T20:07:57","slug":"from-paneer-makhani-to-parathas-chefs-reveal-eu-ingredients-that-transform-indian-food-food-news","status":"publish","type":"post","link":"https:\/\/tezgyan.com\/index.php\/2025\/09\/02\/from-paneer-makhani-to-parathas-chefs-reveal-eu-ingredients-that-transform-indian-food-food-news\/","title":{"rendered":"From Paneer Makhani To Parathas: Chefs Reveal EU Ingredients That Transform Indian Food | Food News"},"content":{"rendered":"


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Chefs reveal how Indian classics like naan, dal, and paneer makhani can be reimagined with authentic EU ingredients, from Danish blue cheese to French butter.<\/h2>\n
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Chefs Ajay Chopra and Guntas Sethi share how authentic EU ingredients like Danablu, Burrata, Beurre d\u2019Isigny, and Feta can take your Indian meals from delicious to unforgettable<\/p>\n<\/figure>\n

Bold flavours, aromatic spices, and soulful comfort: Indian food is all that. However, with the influx of international shows on OTT and us travelling more than ever, haven\u2019t you felt taking your favourite Indian dishes a notch higher, and making them more indulgent and exciting, while still staying true to the desi essence? According to top chefs, the secret lies in experimenting with authentic European Union (EU) ingredients celebrated worldwide for their quality, authenticity, and heritage. Now, we are intrigued.<\/p>\n

Elevating Classics with a Global Twist<\/strong><\/p>\n

Chef Ajay Chopra, EU\u2019s \u201cMore Than Food” campaign ambassador believes the joy of cooking lies in reimagining Indian classics with a touch of European excellence. \u201cInstead of preparing a basic garlic naan, I would rather go for a naan infused with Danablu, PGI from Denmark (blue cheese), for an unexpected depth of flavour,” he shares. Similarly, he suggests transforming the much-loved paneer makhani into something richer by using Burrata di Andria, PGI from Italy. The creamy burrata adds indulgence and complexity, turning the familiar dish into a gourmet experience.<\/p>\n

For him, EU ingredients are more than just flavour enhancers\u2014they represent authenticity, sustainability, and world-class standards. \u201cThe key has always been to experiment with balance by letting EU ingredients enhance the essence of Indian cuisine,” he adds.<\/p>\n

Richness, Balance, and Heritage on a Plate<\/strong><\/p>\n

EU\u2019s \u201cMore Than Food” campaign ambassador, Chef Guntas Sethi, agrees that EU ingredients can take Indian food to another level especially when it comes to texture and richness. \u201cSince fat is flavour, I recommend replacing regular cooking oil with high-quality European butter like Beurre d\u2019Isigny, PDO from France. This instantly elevates dals, curries, and parathas with a luxurious richness,” she explains.<\/p>\n

She also highlights how European cheeses can complement Indian spices beautifully. Feta, PDO from Greece, or Edam Holland, PGI from the Netherlands, bring creamy textures and balance spice with saltiness, making them perfect for fusion recipes. For health-conscious cooks, she recommends Kor\u010dulansko maslinovo ulje, Extra Virgin Olive Oil PDO from Croatia, which works wonders in marinades, salads, and even when drizzled over roasted vegetables.<\/p>\n

\u201cWhenever you shop, keep an eye out for EU quality labels such as PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication). These labels ensure authenticity, tradition, and the finest standards of quality, bringing trusted European heritage straight to your plate,” says Chef Guntas.<\/p>\n

A Culinary Bridge Between India and Europe<\/strong><\/p>\n

Whether it\u2019s Chef Ajay\u2019s indulgent naan with Danish blue cheese or Chef Guntas\u2019 hearty dal enriched with French butter, both agree on one thing: authentic EU ingredients don\u2019t overshadow Indian flavours they amplify them. By combining the robustness of Indian spices with the finesse of European produce, home cooks and food lovers can create meals that feel both comforting and refreshingly new.<\/p>\n

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Swati Chaturvedi<\/a><\/p>\n

Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl…Read More<\/span><\/p>\n<\/div>\n<\/div>\n

Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl… Read More<\/span><\/p>\n<\/div>\n<\/div>\n

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News<\/a> lifestyle<\/a> food<\/a> From Paneer Makhani To Parathas: Chefs Reveal EU Ingredients That Transform Indian Food<\/span><\/div>\n
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Last Updated:September 02, 2025, 18:41 IST Chefs reveal how Indian classics like naan, dal, and paneer makhani can be reimagined with authentic EU ingredients, from Danish blue cheese to French butter. Chefs Ajay Chopra and Guntas Sethi share how authentic EU ingredients like Danablu, Burrata, Beurre d\u2019Isigny, and Feta can take your Indian meals from…<\/p>\n","protected":false},"author":1,"featured_media":9880,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-9879","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"_links":{"self":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/posts\/9879","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/comments?post=9879"}],"version-history":[{"count":0,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/posts\/9879\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/media\/9880"}],"wp:attachment":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/media?parent=9879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/categories?post=9879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/tags?post=9879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}