Adapting to globalisation when it comes to their eating habits, Indians, however, still would look for the colour of food believing firmly that if the colour is attractive the food should be good, say experts.

“Indians first go with the colour of the food and have a tendency to believe that if the colour is good then the taste would automatically be great,” says master Chef Irshad Ahmed Qureshi of Inter-Continental.

“I have been to China, Japan, Malaysia, England and the Middle East where chefs give priority to presentation of dishes and colour doesn’t matter for them. But in India, especially for seasoned Indian dishes, colour with the use of different spices does matter to make it look more attractive,” he adds.