India, Oct. 9 -- In today's age of social media and viral food trends, Indian GenZ is increasingly experimenting with global flavours - from kombucha and matcha to kimchi and dalgona coffee. But as Chef Sanjeev Kapoor explains in an exclusive interview with HT Lifestyle, while these overseas trends make waves online, they rarely become a staple in Indian diets. Drawing on decades of culinary expertise, Mr Kapoor offers insights into why Indian cuisine, with its rich flavours and health-focused ingredients, continues to resonate with local tastes, and why some foreign trends simply fade away when they cannot be adapted to the Indian palate.

In the interview, the culinarian was asked about his take on Indians, especially the GenZ audience,...