At a time when wellness fads and culinary trends often blur into one another, matcha has carved out a space of its own—bridging luxury dining, social media buzz, and health-conscious living. In India, the bright green Japanese tea powder has found its way from artisanal cafés to fine-dining menus, where chefs are reimagining it beyond its traditional use.

From lattes and desserts to innovative fusions with Indian mithai, matcha is increasingly becoming a flavour that represents both indulgence and experimentation.

At Taj Mahal Palace, Mumbai, Executive Chef Raghu Deora has been at the forefront of this evolution, crafting matcha-infused offerings that appeal to local sensibilities. In a conversation with THE WEEK, he shared insights on what’s driving the craze, how it’s shaping menus, and why he believes matcha is the next superfood to watch out for.

Q/ Matcha has become a buzzword in the wellness and culinary world. What, in your opinion, is driving its popularity in India right now?

A/ Matcha is definitely trending these days – primarily, the way it is being promoted internationally. And yes, it has its own benefits when it comes to human health in the longer run.

Q/ Are you witnessing a growing interest in matcha-based offerings among your guests?

A/ Of course! Thanks to social media, where influencers and star kids make it even more temping to youth to try it for the first time which later becomes a standard. What avocado and quinoa were a few years back, matcha and its by-products are now.

Q/ From a chef’s perspective, do you think matcha is a short-term health craze or a lasting culinary staple?

A/ As a chef, I understand that every ingredient has a life cycle with a saturation level. At the moment, brands are marketing it as a premium luxury ingredient which will eventually become a day-to-day ingredient. We all know how green tea started and now it is all available in all the versions.

Q/ Could you tell us more about the new Matcha Florentine & Madeline selection, La Patisserie? What inspired its introduction?

A/ Patisserie and chocolates are close to human existence and their emotions. And, from a culinary perspective, they are very flexible in nature to tweak and mould as per the preference of the local market for whom it is to be designed or developed. When in France, you do Madeline, and when in India, you do cashew matcha katli or a matcha kheer – the possibilities are endless.

Q/ What types of matcha-based desserts or dishes are you putting on your menus? Any favourites among guests?

A/ Matcha gives us an opportunity to be versatile with our high-end social events where the ever-demanding luxury clientele is open to explore newer ingredients with unique tasting notes. Lately, we have done matcha tiramisu, matcha biscotti, match lassi and so on. Matcha tea has been on our menu from a long time now.

Q/ Have you experimented with Indian-matcha fusion—say, matcha paired with traditional mithai or savoury Indian snacks?

A/ Yes. Indian cuisine is growing and it hasn’t explored its depth to the fullest. We have done matcha chai, matcha nankhatai, matcha butter for our chlorophyll muffin.

Q/ How do you balance matcha’s unique umami bitterness with other flavours while designing a dish?

A/ Chefs operate on their experience and their leanings – whatever a chef has eaten, sniffed, cooked, travelled so far – it all adds up and helps to decide what might work and how to make it work. The only recipe is to keep on trying till the time you yourself would buy it.