India, Sept. 22 -- A delicious revolution is taking over dining tables. The traditional vrat ka khana, long defined by kuttu atta and sabudana, is undergoing a rapid transformation. This shift is not just about new recipes; it's a strategic blend of global culinary inspiration, rediscovery of hyper-regional Indian ingredients, and booming consumer demand. "Fusion is no longer niche-it's mainstream," says celebrity chef Kunal Kapur. "Restaurants and chefs are increasingly blending world flavours with Indian ingredients. Think Indo-Italian, Indo-Mexican, Indo-Korean, etc. The younger generation, especially, is seeking novelty as much as comfort," he adds. The most visible trend is the seamless integration of international cuisines into fasting food, all while adhering to sattvik guidelines. Pooja Masurkar, founding chef and culinary innovator at Pause Cafe in Mumbai, has curated a Navratri-friendly bouquet of internationally inspired dishes and plant-based recipes. "Eggless Akuri Toast, Tropical Smoothie Bowl, Rainbow Salad Rolls, Thecha Cheese Grill, Plant-Based Mac 'n' Cheese, Mediterranean Bowl with Kodo Millet Tabbouleh, Tofu Schnitzel Wrap, and Jackfruit Makhani are some of the reimagined comfort foods with nourishing, plant-powered twists. We've also added Tahini Date Coffee and Turmeric Latte, available with vegan milk options," she says. Sheraton Hyderabad Hotel has introduced a modern menu using traditional ingredients. "Balancing tradition and innovation, we have come up with Jaggery Phirni with Makhana Praline, Kuttu Tacos with Fruit Filling, Sabudana Waffles, and Samak Sushi with Shakarkandi and Peanut Thecha," says pastry chef Anand Ale. Danbro By Mr Brown, which has bakeries in Delhi-NCR and UP, says demand has fuelled innovation since it ventured into fasting food two years ago. "Our platter comprises Singhara cookies, along with Kuttu Potato, Paneer, Paneer Makhani, and Coconut Tarts. This year, we introduced Kuttu-Khoya, Kuttu-Mewa Barfi, and Kuttu Laddoo," says its founder, Tanushree Gupta. Chef Nittin, who runs the Pack-n-Chew restaurant in Lucknow, offers a tasty fusion menu alongside the traditional phalhari options. "As a chef, it's my duty to innovate and churn out surprises. Our fusion fasting food now includes Kung Pao Paneer, Lotus Stem Honey Chilli, Chilly Paneer and Potato Wedges," he says....