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I miss her.
Kale chips, truffle seasoning, sriracha popcorn—just a few of the quirky snacks you can casually grab at the store today. Nothing feels “rare” anymore; in fact, we’ve gotten so used to variety that we hardly notice it. But imagine a time when just finding yogurt at a supermarket felt like a luxury. No fancy flavors, no dairy-free options, just plain yogurt, if you were lucky.
Before globalization, certain foods were strictly local. If you wanted something from another country, you either had to travel there or have a well-connected aunt who could sneak it in her suitcase. Take avocados, for example—now they’re practically a personality trait for brunch lovers, but there was a time when getting one outside of its native region was like winning the food lottery. Today, they’re everywhere, from sandwiches to smoothies, making us forget that they were once a rare find.
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Oh, and I thought Grey Poupon dijon mustard was for rich people in Bentleys.
To get some insight into how food availability has changed, we spoke with Parth Kothari, one of the minds behind the popular Instagram page Munchymumbai. With over 165,000 followers, his page showcases intriguing food combinations, must-try dishes, and global flavors that have become a part of daily life. Given his experience exploring food trends, we had to ask—how did we go from craving imported snacks to having everything at our fingertips?
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Came back North after College, all over the area...Love Thai food.
Parth starts off by saying, these days, you can think of literally any ingredient, and chances are, it’s already stocked in a store near you. Whether it’s cheese from Switzerland or pasta from Italy, we can get it all.
“There was a time when finding even simple imported ingredients meant waiting for a relative to bring them back from abroad. Now? You can have them delivered to your doorstep in 15 minutes while sitting in your pajamas.”
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“Take blackberries, raspberries, and blueberries,” Parth recalls. “Back then, getting your hands on them in India was almost impossible. I remember how we’d beg family members traveling from Europe to bring some back. The excitement of finally eating them was unmatched—we’d savor every single berry because we had no idea when we’d get them again. Now, they’re available on grocery apps, ready to be delivered faster than a pizza. Crazy, right?”
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Never had an avocado, a kiwi fruit etc... we just had basic foods in the local supermarket/shop.
I do remember when dried potatoes came..in the late 70s...not having to cook a pot of potatoes and have lump free potatoes was amazing.
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And it’s not just about groceries, he adds. “The availability of new ingredients has completely changed restaurant menus too. From authentic sushi to avocado toast, the kinds of dishes you can find today are incredible."
"Chefs have access to flavors that were once impossible to get, which means food lovers get to experience cuisines from all over the world without even leaving their city. It’s like having a passport for your taste buds.”
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Southern US.
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“Another cool thing is how food brings cultures closer,” Parth says. “Years ago, if you wanted to make Mexican food at home, you’d have to hunt for tortillas or make a desperate request for someone to bring back authentic ingredients. Now, you can just walk into a store and grab everything you need for tacos, burritos, or even enchiladas. It’s never been this easy to experiment with food and try things that once seemed so out of reach.”
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Eta: which is funny because a lot of my family had vegetable gardens. But it was peas, okra, tomatoes, and maybe corn. Kale was still just a decorative plant.