Indian and Asian restaurants in Estonia : authenticity and hybridity

Abstract

This thesis examines Indian and Asian cuisines in Estonia, focusing on the experiences of chefs, restaurant owners, and consumers in Tallinn and Tartu. Using field observations and interviews and the concepts of authenticity and hybridity, it explores how traditional recipes are adapted to local tastes. Findings highlight shifts in Estonian food preferences, increased use of plant-based and local ingredients, and the importance of language, community ties, and digital platforms for business success. The study concludes that these adaptions reflect cultural hybridization, blending tradition with innovation to enrich Estonia's culinary landscape.