19 February 2025, NIICE Commentary 9958
Aditi Basu
As societies continue to become more interconnected, the fusion of Indian food with global influences is set to expand, creating more exciting culinary adventures for food enthusiasts around the world. In different ways, the staggering variety of spices, curries, and culinary traditions are symbolic of the incredible diversity that India has, as a nation. Of late, one will find Indo-Korean ties in headlines when it comes to food diplomacy. From the savoury, crispy and spicy Indian samosas, jalebi and gajar halwa to Korean delights like Dakgangjeong, Gimbal and Sujeonggwa, Indo-Korean culinary ties have reached new heights in the 21st century. Of late, one will find Indo-Korean ties in headlines when it comes to food diplomacy. This article encapsulates interconnectedness between India and the Republic of Korea (popularly known as South Korea) from a Pan-Asian perspective by delving into the potential intersections between the global and local spheres, thereby, seeking a re-examination of the “trans-” from the perspective of the “periphery” across time and space through culinary diplomacy. The main objective of this article is to analyse the role of culinary diplomacy, its impact on the South Korean population, and its influence between India and South Korea.
The word “Pan-Asian” was coined by Dr. Sun-Yat-Sen (the founder of modern China) in his speech on “Greater Asianism” in Japan in 1924 as an ideology to describe the eventual liberation of Asia from the political, economic, and cultural domination Asia has faced since the 19th century which shall be secured through Asian brotherhood. Pan-Asianist theorists have struggled to define the exact source of this brotherhood. Many thinkers have pointed to common cultural values, owing to the long reach of Chinese civilization or Buddhism. As a cultural element tracing its origins to Buddhism, cuisine has, of late, strengthened the notion of Pan-Asianism with its gaining popularity across the world for a healthy dining experience, which encompasses a diverse range of culinary traditions from East and Southeast Asia, blending flavours, techniques, and ingredients. In recent years, there has been a remarkable shift in dietary preferences towards vegetarianism and plant-based lifestyles. This global trend has had a significant impact on various culinary traditions, including the rich and diverse flavours of Pan-Asian cuisine. As more people embrace vegetarianism, Asian food establishments are stepping up to cater to this growing demand by offering an array of delectable meat-free options that celebrate the essence of traditional Asian flavours. The rise of vegetarianism in Pan-Asian food can be attributed to several cultural influences and ethical considerations. Many Asian cultures have a deep-rooted tradition of vegetarianism, particularly influenced by religious practices such as Hinduism, Buddhism and Jainism. These dietary choices are driven by principles of compassion, non-violence, and respect for all living beings. As these cultural values gain recognition and respect in wider society, the demand for vegetarian options in Asian cuisine grows exponentially. This inclusivity allows individuals with various dietary preferences and restrictions to dine together and experience the joy of sharing a meal in both India and South Korea.
From Indian travel blogs to Bollywood reaction videos, South Korea is welcoming everything with open arms. One of them is Indian food, with which the Koreans are head-over-heels in love with delicacies like soan papadi, pani-puri, samosa, rasgulla and biryani. In one of his live interactions with his fans on Instagram, Jungkook of BTS band said that ‘chicken makhani’ and ‘naan’ are his favourite Indian cuisine and how the ways in which they are eaten, just like his mate Jimin had openly expressed his love for biryani. In 2023, the India-Korea Food and Cultural event was organized by the Korean Food Promotion Institute to commemorate the 50th anniversary of diplomatic relations between the two. The event was a huge success as it showcased the culinary diversity of both the countries and the global influences which Indian cuisines have undergone because of cultural fusions that they have undergone in the ancient, medieval and modern times. Indian spices and curries attracted the visitors since they served as a medium of communication regarding Indian history, culture and foreign influences. Indian delegates discussed the importance of spices like fennel seeds, cardamon, turmeric, garlic, ginger, onion and cloves in the nation’s cuisines by highlighting their medicinal properties which reflects the all-inclusive nature of Indian dishes, making them “as diverse and complex as the country itself“. Similarly, Indian street food dishes like chhola bhatura, litti chokha and pav bhaji have become the first choice of the Korean population, given the plethora of flavours they possess. It is because of this that after visiting India, Lee Yeon-Soon (the Republic of Korea’s National Food Master), says, “Indian food would be a preferred culture to all nations through its convenient cooking method and exclusive taste” as is evident from the Korean population’s fascination towards Indian curries and tandoori chicken (marinated chicken roasted over oven). In January 2024 when K-Pop singer Eric Nam visited Mumbai to perform at the Lollapalooza music festival and was escorted by Bollywood actor Ayushmann Khurana as his food guide. The duo enjoyed hearty meals consisting of Kanda bhajiya (onion fritters), Punjabi kulchhe (Indian flat bread), Pindi chhole (spicy chickpea curry), Hyderabadi Biryani (a rice dish with vegetables and meat) with Raita (curd salad) and Ras Malai (sweet made of milk and cottage cheese) through which Nam learnt about the diversity and richness of Indian culture and food since each dish belonged to different state. Such instances reflect that India’s culinary diversity has successfully been popularized in South Korea not only at governmental levels but also directly amongst the population through increasing people-to-people ties.
The Embassy of India, recently, in collaboration with the Korean Food Promotion Institute (KFPI), celebrated the inauguration of the Korea-India Food Culture Exchange Programme as part of SARANG, the annual flagship cultural program organized by the Embassy to foster a deeper understanding and appreciation of respective cultures on the occasion of 50th anniversary of diplomatic relations. Under this Cultural Exchange Programme, an exhibition of Indian food products, books on Indian cuisines, Indian musical instruments and a comparative wall of Indian and Korean Street Food were displayed. Such food cultural exchange programmes have contributed to strengthening public-private exchange and cooperation to strengthen the culinary industry and its influence at the global and local levels. Such exchange programmes aimed to showcase the unique and delectable street food offerings from various regions of India and conveyed that these will contribute to strengthening public-private exchange and cooperation to strengthen the culinary industry and its influence. From the savoury and crispy samosas (wheat dumplings filled with spicy potatoes and vegetables) to the spicy and tangy pav bhaji, to the mouth-watering galouti kebabs and the sweet delights of jalebi and gajar halwa, the Embassy curated a very special menu that captures the essence of Indian street food culture.
Food has always been an important part of Indian politics and diplomacy to build bridges between cultures, promote mutual understanding and respect, or as a tool for asserting power and control. Therefore, in the case of India and South Korea, culinary diplomacy has played a significant role in promoting the country’s soft power and enhancing its international reputation. By showcasing its rich culinary heritage and diverse food culture, India has been able to create a positive image of itself in the minds of people amongst the Korean population. With Buddhism playing a significant role in shaping bilateral relations, the popularity of vegetarian food in both the countries has strengthened their ties. Also, with increasing popularity of Indian food at “glocal” levels, that is, from food exhibitions by the Indian embassy to Korean nationals locals enjoying Indian food, a Pan-Asian approach to the bilateral ties through culinary diplomacy is significant for greater cooperation and mutual understanding in the 21st century.
Aditi Basu is an India-based independent researcher. She holds her Master’s in Political Science from Jamshedpur Women’s College and Diploma in International Law and Governance from the United Nations Institute for Training and Research (UNITAR).
