Six Indian cities make it to TasteAtlas's list of 100 Best Food Cities in the World; how culture and climate shape flavour
The latest TasteAtlas list has served up some well-earned recognition for Indian cuisine, placing six Indian cities on its coveted list of the 100 Best Food Cities in the World. Leading the pack is Mumbai, ranked in the 5th position globally, just after Italy's gastronomic giants, such as Naples and Milan. From buttery kheema pavs and crunchy koliwada prawns to fiery street chaat and soul-warming thalis, Mumbai's food scene is loud, layered, and unapologetically local.
Amritsar made it to the 43rd spot, with its crisp kulchas, creamy lassis, and obsession with ghee-laden everything. Delhi ranks at 45, where food is fiercely debated and passionately eaten – from Mughlai feasts to chhole bhature. Hyderabad ranks at 50, offering a biryani experience that's practically poetic, along with robust dishes like haleem and pathar ka gosht. Kolkata, at 71, is all about kathi rolls, fish curries, and syrupy roshogollas, while Chennai, at 75, wins hearts with crispy dosas, fluffy idlis, and strong filter coffee that's as iconic as its food culture itself.
Alok Singh, expert on food history and science at Diga Organics, tells indianexpress.com, 'The magic of Indian cuisine lies in its remarkable ability to create entirely different flavour profiles using a shared set of ingredients. Across India, staples such as rice, lentils, wheat, spices, and vegetables are common, but the techniques, proportions of spices, methods of cooking, and even the timing of adding ingredients vary widely. What makes regional Indian cuisines truly distinct is how deeply they are tied to local climate, soil, seasonal availability, and cultural traditions.'
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Even something as seemingly simple as a dal can taste vastly different in Punjab, Gujarat, or Tamil Nadu. These differences are not just culinary but deeply cultural, reflecting centuries of adaptation to geography and lifestyle.
Many of India's most iconic dishes are the result of centuries of cultural exchange, migration, and adaptation. Singh notes, for instance, that biryani in Hyderabad has roots in Persian and Mughal traditions, but over time it has evolved into something uniquely local, infused with regional spices and cooking techniques. Similarly, Lucknow's kebabs and kormas were heavily shaped by Awadhi royal kitchens, where slow cooking and layering of flavors became an art form.
'In cities like Delhi, Kolkata, and Amritsar, the cuisine tells stories of colonial influence, trade routes, refugee migration, and royal patronage. Kolkata's street food, such as kathi rolls and Mughlai parathas, reflects the influence of British colonial culture and North Indian Muslim cuisine. Amritsar's hearty fare owes much to agrarian abundance and community cooking traditions. Each city's food scene is shaped by a mix of geography, local produce, community rituals, religious beliefs, and a shared sense of pride in culinary identity,' says the expert.
Some regional dishes are woven into family traditions, celebrations and everyday rituals. Singh mentions, 'These foods balance flavour, texture and aroma in a way that is instantly comforting yet deeply satisfying. Whether it is the crispiness of a dosa, the rich layers of biryani, the softness of a kulcha paired with spiced chole, or the playful chaos of flavors in chaat, each of these dishes triggers a sensory and emotional response. They evolve with time and travel well across regions, yet manage to retain their cultural core.'
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