What are we doing to pizza and pasta in Indian kitchens? How Italian staples got the makeover they never asked for

If an Italian nonna walked into an Indian kitchen, she might have a problem at the sight of what we call pizza and pasta. Because in our kitchens, these Italian staples are not just adopted—they're overhauled, spiced up, and sometimes completely unrecognizable from their original form. From tandoori paneer pizzas to makhani pastas, Indian interpretations of Italian classics are everywhere. And while they may be delicious, they also raise an important question: what are we really eating?


From Italy with love... and masala
Let’s start with the basics. Italian cuisine is built on simplicity and fresh ingredients. A traditional pasta sauce might include just tomatoes, garlic, olive oil, and basil. A pizza might have little more than dough, tomato, mozzarella, and a drizzle of olive oil. In contrast, Indian versions tend to lean into complexity: think cream-heavy sauces, abundant spices, and toppings ranging from sweet corn to chicken tikka.



It’s a culinary remix that has caught on fast. A quick scroll through Indian food delivery apps reveals thousands of options—but the pizza might come with butter chicken on top, and the pasta might taste suspiciously like dal makhani. Restaurants aren’t just serving fusion food; they’re branding it. Words like "Desi-licious," "Makhani Magic," or "Spicy Italiano" are common menu staples now.

All cuisines evolve when they travel. Chinese food in India turned into Manchurian; Indian food in the UK birthed chicken tikka masala. Italian food is now going through its own Indian transformation. But is this a celebration of flavors or a distortion of culinary heritage?

The nutritional mismatchTraditional Italian diets are celebrated for being heart-healthy and balanced—part of what researchers call the "Mediterranean Diet." Rich in fresh vegetables, lean proteins, olive oil, and whole grains, it's even linked to reduced risk of heart disease and longer lifespans.

Contrast that with some of the Indian versions. Paneer makhani pasta can pack more than 800 calories a serving, with saturated fat levels that rival a fast food burger. Cream-based sauces, processed cheese, and deep-fried toppings all contribute to making these dishes indulgent, but far from healthy.



"When it comes to comparing food items from different countries for nutritional intakes, the ingredients and preparation matter a great deal. A pizza of pasta in Italy is made with a thin whole‑grain crusts, olive oil, vegetables and just a sprinkle of cheese. Whereas in India, people use a range of ingredients such as refined maida, loaded with processed ‘cheese‑burst’ fillings, salty sauces and oversized portions. Such combination of ingredients, causes spikes in the blood sugar, insulin levels and if eaten regularly, can lead to obesity, diabetes and fatty‑liver disease," says Suvarna Sawant, Chief Dietician & HoD, Clinical Nutrition and Dietetics, Nanavati Max Super Speciality Hospital, Mumbai.

Are we listening to our bodies?One of the big issues with these fusion foods is how our bodies process them. Indian digestive systems, traditionally accustomed to fiber-rich whole foods and plant-based diets, can find heavy dairy and refined flour difficult to digest. Add to that the rising rates of lactose intolerance and gluten sensitivity, and it’s clear that these dishes aren’t doing our guts any favors.


"One slice of a cheese-burst pizza offers almost a third of your entire day’s sodium and saturated fat intake. Especially for youngsters it can be more harmful, as childhood obesity and high blood pressure can set in early. Any food item can be treated as a staple only if it contains balanced nutrition like whole grains, fresh vegetables, a sprinkle of cheese and healthy oils. Anything that can stretch like rubber and leaves oily patches in the plate, cannot be considered a staple, in any country. Also the geographical condition and the food availability in respective countries are important. We as Indians are blessed with a wide variety of cereals, mullets, veggies and fruits. Our digestive systems are even genetically made to make most use of these fresh indigenous ingredients instead of processed bread. Hence the same should be a part of our staple diets," Suvarna Sawant explains.

The commercial push
Part of the problem also lies in the way these foods are marketed. Pizza and pasta have become aspirational in urban India—a symbol of global culture and modern lifestyles. But when food chains and cafes prioritize visual appeal and comfort over authenticity or health, we end up with meals that are more marketing than meal.

Look around a mall food court and you’ll find pizzas the size of thalis, overloaded with cheese and toppings, alongside pastas drowning in butter-rich sauces. The portions are large, the ingredients indulgent, and the original Italian philosophy of balance is lost.



"Pasta and pizza have the reputation of being unhealthy options, particularly if they are eaten constantly and in quantity. Pizza usually contains a high amount of calories, saturated fat, and salt. All of these ingredients are likely to result in weight gain, lead to heart disease, and maybe to other long-term health complications. The processed meat and white flour used in the majority of the pizza toppings are also likely to raise the chances of getting particular cancers. Moreover, pizzas are typically highly processed and can contain artificial preservatives, added sugars, and unsaturated fats. Likewise, white pasta is also highly carbohydrate-dense and can lead to quick spikes in blood sugar. The refined carbohydrates are rapidly metabolized into glucose in the bloodstream, resulting in sudden spikes in blood sugar. In the long term, this can lead to weight gain, insulin resistance, and type 2 diabetes. Diets rich in processed foods such as pasta have also been associated with increased risk of heart disease, high blood pressure, and other metabolic conditions," explains Parmeet Kaur, Unit Head- Dietetics & Nutrition, Marengo Asia Hospital Gurugram.

Always remember good cheese make great pizza
The quality of cheese and the alternatives used in pizza and pasta are questionable. Bringing cheese into India isn’t as simple as just shipping it over. One of the biggest hurdles is the sky-high import duties. The basic customs duty on most types of cheese ranges from 30% to 60%, and when you add all the extra charges like cesses, surcharges, and IGST, the total tax can easily shoot past 80%. That makes imported cheese way more expensive than local options. For most Indian consumers, it’s just not worth the price. This isn’t accidental—India treats dairy as a sensitive sector because millions of small farmers rely on it. These high tariffs are a deliberate move to shield them from global competition.

Then there’s the whole maze of food safety rules, regulated by the FSSAI (Food Safety and Standards Authority of India). If you’re a foreign cheese brand, you have to register with the FSSAI, follow specific product standards, get the labelling just right, and go through testing at the port. Even if everything seems okay, consignments can be delayed or rejected over technicalities like a slightly different moisture level or the use of an ingredient that isn’t officially approved in India. It’s not just strict—it’s unpredictable.

On top of that, the actual import process is painfully bureaucratic. After your cheese lands in India, it doesn’t just go straight to the store. It gets held up for FSSAI clearance, customs inspections, and lab testing. It has to be stored in warehouses while all this happens, and local language stickers have to be applied to the packaging. These delays are especially brutal for perishable products like soft cheeses, which can spoil before they even hit the shelves.

Even if you somehow clear all these hurdles, you’re still up against some of the biggest players in India’s dairy world. Apart from national giants, there are loads of powerful regional cooperatives too. They’ve been around for decades, and they have serious political influence. Whenever India negotiates free trade deals—like with the EU or Australia—it consistently refuses to cut dairy tariffs, just to protect its own dairy sector. These local companies have a lot of sway, and they’ve made sure imported dairy stays limited.

But the roadblocks don’t end there. India also uses a bunch of technical restrictions that aren’t about tariffs at all, known as non-tariff barriers. For example, some enzymes that are standard in European cheese-making are banned here. There are restrictions on animal rennet, and India’s microbiological standards don’t always line up with those of Codex or the EU or US. Many of these rules are seen as a way to keep imports out—safety might be the official reason, but protectionism is often the real motive.



Finally, the demand for foreign cheese in India just isn’t that big. Outside of urban areas and premium markets, most Indian households still prefer paneer over cheddar or brie. Cheese consumption is growing, sure, but it’s mostly limited to cities and wealthier consumers. That’s why many global cheese makers don’t see India as a top priority—they know the audience is small, and the hassle is huge.

Back to the roots
There’s nothing wrong with a little innovation. After all, food is meant to bring joy, comfort, and connection. But in the rush to remix, we sometimes forget the original tune. Pizza and pasta aren’t just dishes; they’re cultural artefacts, shaped by centuries of tradition and wisdom.

If we can take a step back and understand the "why" behind Italian culinary principles—the simplicity, the balance, the love of fresh produce—we might just find a way to enjoy our fusion favorites without compromising on either health or heritage.

Because when it comes to food, perhaps the best approach is one that celebrates both flavor and respect.

Indian-style pizza and pasta may not be going anywhere, and that’s okay. They tell a story—of globalization, of taste, of creativity. But let’s not fool ourselves into thinking these are authentic, or always healthy.

The next time you twirl your fork in a bowl of masala pasta or bite into a tandoori chicken pizza, take a moment to appreciate both where it came from and what it’s become. Better yet, try making it from scratch with ingredients that honor both your palate and your body.

That’s not just fusion. That’s evolution, the delicious kind.