India, Aug. 24 -- For decades, the Indian dining experience was dominated by a highly localised version of Chinese food, often laden with cornstarch, heavy soy, and deep-fried ingredients. Today, the wok has gone woke. Driven by well-traveled, health-conscious diners, Pan-Asian restaurants are tossing out the heavy fusion playbook in favour of clean, ingredient-forward, and authentic Pan-Asian cuisine.

Chef Anuj Mathur from the legendary Golden Dragon at Taj Surajkund Resort & Spa, and chef Vaibhav Bhargava from the progressive Pan-Asian hotspot, Zuki, reveal the trends reshaping the Asian dining experience.

The days of thickening soups and sauces with heavy, refined carbohydrates such as cornstarch are officially over. Today's Asian ki...