A restaurateur has suggested that racial attitudes continue to limit the status of Indian food within high-end dining. Asma Khan contends that longstanding views on cultural sophistication shape global perceptions of cuisine. Although dishes like chicken tikka masala and biryani are common in Britain, Indian cooking often receives less prestige than French, Italian or Japanese traditions. Khan links this disparity to historical race-based valuations and colonial influences. In a recent interview she noted that South Asian culinary heritage merits wider respect. Indian food is now a staple across British households, restaurants and shops. Yet popularity has not always led to elevated standing. Khan observed that European cuisines have long held associations with luxury, while many Asian and other traditions face different judgments. She stated that bias affects decisions on what counts as refined cooking. French and Italian fare are frequently linked to upscale experiences, and Japanese and Korean styles have advanced in fine dining. Indian cuisine, with its varied regional styles and long history, tends to be seen as casual or budget-oriented. Khan recalled advice that diners would reject a high-priced biryani, but the dish sold quickly when offered. She viewed the response as proof that careful presentation can shift perceptions. Khan also argued that food history is often misunderstood. Many ingredients and methods trace to regions including Africa, South Asia and the Middle East, which she described as early centers of civilization. She emphasized that cuisine reflects the work of generations of farmers and communities rather than solely individual chefs. Khan has questioned the common label “curry,” noting it overlooks the distinct traditions of Punjab, Kerala, Gujarat and other areas. She connected these issues to broader questions of identity, suggesting that appreciation of food should include recognition of the people and histories involved.
