Indonesian flavours in India: A new trend in fine dining

Indonesian food may seem familiar to Indian diners with coconut milk curries, fragrant rice dishes, skewered meats and more. (Image: Shangri-La Eros New Delhi)

India’s fine dining landscape has always been a canvas for global cuisines, but in recent years, a new flavour profile has been captivating discerning palates: Indonesian. With its nuanced balance of sweet, spicy, and tangy notes, this Southeast Asian cuisine is finding a warm welcome in the plush dining rooms of India’s luxury hotels and restaurants. For the well-travelled diner, it’s not just another cuisine on the table but a hearty journey across the Indonesian archipelago with a twist in familiar flavours.

At first glance, Indonesian food may seem familiar to Indian diners with coconut milk curries, fragrant rice dishes, skewered meats and more. Yet, the more you taste, the more its distinct identity shines through. Guest Chef Aris Diono at Shangri-La Eros New Delhi explains, “When diners in India explore Indonesian food, they’ll notice how it balances sweetness from palm sugar and coconut milk, gentle spice from sambals, and tangy freshness from tamarind, lemongrass, and kaffir lime leaves, quite different from the more robust spice profile of Indian cuisine. Coconut is at the heart of many dishes, giving them a creamy depth and richness that ties the flavours together.”

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Tropical curries and familiar foundations:   

This balance of comfort and novelty is precisely what makes Indonesian cuisine so well-suited to fine dining in India. It offers just enough familiarity for Indian diners while opening a window to new textures, aromas, and techniques. The indulgent use of coconut, a shared cultural ingredient, creates a sense of continuity while simultaneously highlighting what sets Indonesian food apart. Chef Diono mentions, “Indonesian coconut-based curries and salads are gaining excellent attention here in India, and it excites me to introduce dishes that speak to the soul of our cuisine. For instance, Kari Ayam is a deeply aromatic chicken curry enriched with coconut milk and warm spices, while Opor Ayam offers a gentler, almost velvety expression of chicken in coconut milk, and Gulai brings a richer depth with its balance of spice and richness. What distinguishes these from Indian coconut curries is the philosophy of flavour layering; we lean on galangal, lemongrass, and kaffir lime leaves to achieve a brightness and perfume, whereas Indian curries often celebrate intensity and heat. Both traditions, however, honour coconut milk as a luxurious foundation.”

(Image: Shangri-La Eros New Delhi)

Must-try combinations:

Modern Indian restaurants, with their elegant décor, attentive hospitality, and theatrical open kitchens, provide the perfect stage for Indonesian food to shine. The drama of a sizzling satay skewer arriving at the table, or the fragrance of freshly pounded sambal being served alongside rice cakes, elevates the meal into a sensorial experience. For those exploring Indonesian food for the first time, Chef Diono offers clear advice: start with the classics. He says, “I would say one of the most satisfying ways to enjoy Indonesian food is to start with our coconut-based curries like Kari Ayam or Opor Ayam, which pair beautifully with Nasi Goreng, or even better, with traditional rice cakes such as Ketupat or Lontong for a very authentic experience. Satay skewers are a must, especially with creamy peanut sauce or fresh sambals like Sambal Matah, which bring in both heat and freshness. Personally, I love the balance you get when you combine Nasi Goreng with satay and sambal; it’s a classic trio that never fails. And if you want to try something refreshing, Gado-Gado with peanut sauce is perfect.”