Despite bulging waistlines and healthy food gyaan, every culture across the world has a love affair with the crispy delight of deep-fried food, experts weigh in
No matter where you go, the scent of sizzling oil and the crunch of golden-brown batter are universal signals of indulgence. From Japan’s delicate tempura to America’s iconic fried chicken, from India’s spicy samosas to France’s sugar-dusted beignets, fried food has remained a beloved staple across cultures. Despite the rise of health-conscious eating and innovations like air frying, deep-fried delicacies continue to hold an irreplaceable spot in global cuisine. But why, despite its known health risks, does fried food remain so irresistible?
Nostalgia Trip
Fried food is often more than just a meal — it’s a memory. Chef and food consultant Dhriti Bhambhani Mankame, an alumna of Le Cordon Bleu London, reflects on how fried food was central to her upbringing in a Sindhi-Mangalorean household. “My Sindhi grandfather often said there needs to be at least a two-inch layer of ‘tari’ (oil) in mutton, or that you need to regularly eat fried or oily food for your joints to function smoothly and for easy digestion,” she recalls. “Sadly, that’s not what suits the digestive systems of today’s generation.”
For many, fried food is tied to family traditions, festive celebrations, and comfort. Whether it’s a mother making hot pakoras on a rainy day or the unmistakable aroma of funnel cakes at a carnival, the experience of eating fried food is wrapped in emotional significance.
Shanti Devi (50), a home chef from Mumbai says, “People have lost themselves in this health trend, what do you mean air fry onion bhajiyas and puris? Just eat one or two if you are so concerned for your health or get a better oil to deep fry it. Finding alternatives for fried delicacies means taking away the soul out of that recipe.”
Crisp, Crunch, Satisfaction
Beyond nostalgia, the sheer sensory pleasure of fried food is undeniable. The Maillard reaction — a chemical process between amino acids and reducing sugars — creates the golden-brown crust and deep flavour that make fried food so satisfying. That first crunch, followed by the contrast of textures inside, is an experience that alternatives like air frying or baking struggle to replicate. “We need to understand that air frying or baking will always be an ‘alternative’ and not the real deal,” says Mankame. “Completely eliminating something from your diet that you’ve been consuming since childhood can also affect your system.”
In short, while people may experiment with healthier cooking methods, they still crave
the authentic taste of deep-fried perfection. Despite their differences in seasoning and preparation, the core appeal remains the same: crispy, golden deliciousness.
A Balancing Act
With rising awareness about health and nutrition, many people are learning to enjoy fried food in moderation rather than eliminating it completely. The concept of ‘balance’ has become the new approach to eating. “With fast-changing trends and having tried so many fads, I think people have concluded that diets will come and go,” says Mankame. “The real way forward is a true lifestyle change. This can only be possible if you allow yourself to live a little — eat healthy on most days but keep some room to explore new foods or give in to the comfort of a samosa or fried chicken from time to time.”
This shift in mindset is key to why fried food continues to thrive. Instead of viewing it as a guilty pleasure, many are embracing it as an occasional treat, part of a well-rounded and enjoyable diet.
Andy. M (chef and baker, owner Dulce Amor Bakery) says, “From a health perspective I have no qualms with people finding alternatives. It's like how someone with celiac can’t eat pizza but still wants some so they make their own with rice flour. For someone with a cholesterol problem, they can’t enjoy or savour fried foods without worrying. But to call these foods unhealthy is inappropriate. All types of foods have their own benefits. Be mindful and consume it smartly.”
Fried Food Craving
While innovations like air frying and oven-baking provide alternatives, they haven't replaced the original experience of deep-frying. The love for fried food is too deeply embedded in cultural traditions, sensory appeal, and the simple joy it brings. Dr Sahil Patil, a general physician from Pune says that consuming things in proportion is the key. “A balanced diet and regular exercise is important. People with cholesterol or sugar problems can’t be feasting on a bowl of saturated salty fries or sugary desserts. Eating a few chips or tasting 1-2 teaspoons of sweet treats is fine,” says Dr Patil. As long as people gather around the table to share crispy, golden bites, fried food will remain a cherished part of the culinary world. After all, in a world full of food trends that come and go, the crispy delight of deep-fried perfection is one indulgence that stands the test of time.
Fried & Tested
Few beloved fried foods from around the world:
India: Samosas, pakoras, jalebis
USA: Corn dogs, funnel cakes
Japan: Tempura, katsu, karaage
México: Churros, taquitos
South Korea: Korean Fried Chicken, twigim & gimmari, fried fish cake and blood sausages
France: Beignets, pommes frites
Nigeria: Puff-puff, akara
Turkey: Lokma, sigara börek
UK: Fried Fish-Chips & Fried Chicken
My grandfather often said there needs to be at least a two-inch layer of ‘tari’ (oil) in mutton, or that you need to regularly eat fried or oily food for your joints to function smoothly and for easy digestion.”
— Dhriti Bhambhani Mankame, Chef & Food Consultant
