Culinary changes and modes of public dining are undergoing rapid changes in India and have begun to reflect some of the new strands in the culture of Indian politics. A national cuisine may not have emerged but some pan-Indian trends are visible. Even a rudimentary fast food culture is crystallising out of familiar regional preparations. Simultaneously, new concepts of what kind of food can be served on formal occasions and of cuisines that can or cannot provide effective restaurant fare are changing the relationships between different regional cuisines.
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Ashis Nandy (2004) studied this question.
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