Newsroom, December 24, 2025: Authentic truffles prized fungi like French black varieties deliver delicate forest-floor aroma and umami when shaved fresh over pasta or eggs. Yet in Indian restaurants, they remain rare.
High import prices, short shelf life, and perishability push most kitchens toward lab-made truffle oil. The oil uses compounds for a heavy, perfumed punch that mimics only part of the real experience, often overpowering dishes like fries, burrata, or pizza.
Social media fuels the trend, turning truffle items into status symbols similar to caviar. Diners chase intense fragrance over nuance, leaving subtle, genuine truffles feeling underwhelming. Chefs note a growing push for local alternatives such as Kashmiri morels, which bring comparable depth without global shipping.
