Clinkin’ Bowls: Decoding The Popularity Of Hotpot In India

Hotpot has enamoured desi foodies and one can see why. There’s something about communal eating over a steaming cauldron of spicy broth that brings people together.

However, what is it about this mode of sharing, family-style dining that’s garnered such traction merely a couple of years after the nightmare of socially distanced dining?

The hotpot is mainly popular in Asian cuisines (particularly Chinese, Japanese, and Korean) and involves cooking your own meat, noodles, sausages or veggies in a simmering broth at the dining table. Typically, a pot of broth is placed in the centre of the table, heated by a portable stove or built-in heating element. Diners choose raw (or steamed) ingredients, such as thinly sliced meat, seafood, tofu, vegetables, and noodles, and cook them in the broth till they’re done. The cooked ingredients are often dipped in sauces.

The idea of self-cooking isn’t too unfamiliar to anyone who has ever been to a Korean BBQ restaurant; however, hotpot is quite different, as it uses high heat (Korean BBQ uses a low grilling temperature which eventually goes up) and in South Asia’s it emerged as an inexpensive way of dining during chilly winters.

Chinese, Japanese and Koran hotpots may look all too similar but have some key differences, vis-a-vis the number of broths on the table and ingredients. Virat Kohli-owned chain of restaurants one8 Commune, recently introduced a hotpot menu curated by Chef Agnibh Mudi, which lines up some comforting Ramen, hearty Donburi, and the vibrant flavours of Bibimbap.

Presented in traditional earthen pots and Korean stone bowls, their hotpot menu features Hokkaido Miso Ramen, Yakitori Chicken Katsu Donburi, Mapo Tofu and Soy Glazed Eggplant.