In a world where food is increasingly seen as an expression of identity and values, Chef Guntas Sethi is pioneering a flavorful shift. As the Indian ambassador for the European Union’s ‘More Than Food’ campaign, she’s leading a movement that merges culinary tradition with sustainability, innovation, and cross-cultural respect.
Modern Indian Dining: A Shift Toward Authenticity
“The Indian palate is evolving,” says Chef Guntas. “Gone are the days of heavily Indianized global dishes dominating menus.” Today’s diners are informed, adventurous, and more conscious about what ends up on their plates. Market trends now favor ingredient-focused, authentic culinary experiences that celebrate simplicity and origin.
This shift is visible across both global and regional cuisines. While European fare—like artisanal Italian lemon wafers, balsamic vinegar, and handmade pastas—is gaining renewed appreciation, traditional Indian dishes such as benne dosa or Khao Man Gai are being celebrated for their unaltered roots. The common thread? Purity, provenance, and purpose.
Health-consciousness also plays a major role. “People want clean labels and transparency,” Guntas explains. “They want to know where their food comes from and how it was made.”
Desserts as Memory and Craft
For Guntas, desserts go beyond indulgence—they’re stories in edible form. “Each dessert I make begins with a memory or emotion—maybe a childhood favorite or a travel moment,” she shares. Texture, flavor contrast, and visual artistry form the pillars of her creations.
Take her dark chocolate ganache infused with Aceto Balsamico di Modena PGI, or a thyme-kissed tart bursting with fruit. These aren’t just sweets; they’re carefully crafted experiences. “I rely on European chocolates because of their precision and heritage—Belgian dark callets, Irish milk chocolate, German cranberry bars. Each has a story and standard behind it.”
At a recent Easter event hosted by the EU at Soho House Mumbai, Chef Guntas wowed guests with Profiteroles filled with caramelized white chocolate and orange mousse. The chocolates—sourced from France, Poland, and Belgium—highlighted her flair for balancing technique with soul.
The Power of Provenance
What sets European ingredients apart, according to Chef Guntas, is their guaranteed quality and traceability. Labels like PDO (Protected Designation of Origin), PGI (Protected Geographical Indication), and organic certifications offer her the confidence to innovate boldly while maintaining integrity.
“Even small, family-run ateliers follow strict safety and quality standards,” she notes. Her pantry staples include feta PDO from Greece, extra virgin olive oil from Spain, Danablu PGI from Denmark, and vibrant Portuguese raspberries. “Each ingredient brings more than flavor—it carries culture, geography, and craftsmanship.”
Chef Guntas also emphasizes ingredients that align with wellness, especially women’s health. She’s exploring the benefits of seed cycling and incorporating non-GMO, nutrient-rich foods. “Even indulgence can be empowering when you know the source and impact of your ingredients.”
Looking Ahead: A Culinary Bridge Between Cultures
Through her role in the ‘More Than Food’ initiative, Chef Guntas hopes to foster deeper connections between Indian and European culinary practices. “Food connects people,” she says. “It’s a universal language. When we choose ingredients thoughtfully, we’re not just feeding ourselves—we’re shaping a more sustainable and inclusive food future.”
In redefining dessert as storytelling, sourcing as empowerment, and dining as cultural exchange, Chef Guntas Sethi is showing that food truly is more than just food—it’s a movement.