India, Aug. 6 -- The story of a meal no longer begins when it arrives at the table. More diners today want to know where their food comes from, who grows it, and the journey it takes before it reaches the kitchen. That growing interest has brought renewed attention to an idea that has long mattered to chefs: provenance.

To understand where these conversations are headed, we invited a jury consisting of chefs, culinary experts, and thought leaders for the Travel + Leisure India & South Asia Delicious Dining Awards 2026 to share their perspectives. The Future of Flavour brings together their views on the ideas, ingredients, and trends that could shape Indian dining in the years ahead. In this piece, Radhika Khandelwal, chef and founder of ...