Small Plates Revolutionizing India’s Dining Experience |
Who wants one big plate when you can have five delicious little ones? Today’s diners are happily swapping large, single-course meals for smaller, carefully curated dishes. “The growing popularity of small plates reflects a shift in dining preferences—where variety, sharing, and connection take centre stage,” says Raghav Jandroia, corporate chef at Harajuku Tokyo Cafe. It’s not about eating less—it’s about tasting more. We speak to chefs, restaurateurs, and diners to find out more…One plate isn’t enough anymoreThe days of ordering one starter, one main, and a dessert are numbered. “I see small plates as a dynamic way to engage diners,” says Chef Tej Saini of Saule – Kitchen & Bar. “You get to explore a spectrum of flavours and global influences in one sitting. It’s interactive, playful, and sparks conversation.”For chefs, it’s also a creative arena. Kiron Kumar, director of operations at The Park Bangalore, adds, “Small plates allow chefs to build seasonal, sustainable menus and create an experience diners remember. A 25–30% (approx) rise in demand for small plates is seen.”
Beetroot tartare with avocado
‘Every element earns its place on a small plate’Indian chefs are owning this with bold visuals and bold flavours. “With limited space on a small plate, every element has to earn its place,” says Ashish Verma, executive chef, Masala Synergy. “It’s about balance—taste, texture, aroma—and of course, visual drama.”Agreeing to this, Mohit Mishra, executive chef of Udaipur Marriott Hotel explains, “Before diners even taste the dish, they’ve already connected with it.” He adds that their Gatta Ricotta Empanadas with Smoked Tomato Coulis embodies this philosophy. “It’s a crisp empanada filled with spiced Rajasthani gatta and creamy ricotta, plated on a vibrant, smoky coulis.”
Smoked Tomato Coulis
‘Bold experimentation and cross cultural pairings’Small plates and tapas-style menus mark a clear shift in how diners engage with food. “This allows for bold experimentation and unique cross-cultural pairings, resulting in plates that are both familiar and refreshingly inventive,” says Chef Ashish Verma. “It lets us showcase a diverse range of flavours and global influences, all while staying rooted in the soul of Indian cuisine.”But with creativity comes complexity. “The challenge,” Mohit adds, “is delivering consistency and complexity across multiple dishes, without overwhelming the kitchen or compromising the experience.”
Avocado Dahi Puri
‘This style of dining naturally aligns with the Indian way of eating’Here’s the thing—this way of eating isn’t new to Indians. Sharing, variety, and sampling are built into our culture. “Tapas-style dining naturally aligns with the Indian way of eating,” says Alisha Mehra, chef and co-founder of Bomba Pizzeria & Taqueria. “We’ve always loved meals that feel social, varied, and bold.”Diners also agree to it. “I love small plates because I get to try more without wasting food,” says food enthusiast Asmita Ray. “Though with big groups, it can get pricey—you often have to order multiple portions of the same thing.”But whether it’s a family-style meal or a tasting menu for two, the excitement of exploring new flavours wins every time.Create your own small plate meal:
- Start with a few easy dishes that bring in different tastes and textures.
- Think of pairing something crunchy like a fried snack or roasted nuts with something soft and creamy, like a chutney, dip, or yogurt-based element.
- Use fresh, seasonal ingredients, and keep the portions small so the meal stays light but interesting.
- You can also mix cooked items with raw ones, like salads, pickled vegetables, or fruit-based elements for brightness.
- The goal is variety on the plate without spending hours in the kitchen.
Inputs by Shivansh Bhasin, head chef, Quarter Plate by Kunal Kapur
