Better quality meat, fish and vegetables could very well put London ahead
of any Indian city when it comes to high end Indian food.

World renowned London-based Michelin star Indian chef, Atul Kochhar said
Indian needed to reform and reorganise its farming industry, so consumers and
caterers had reliable access to fresh produce

Watch out - be warned! Chefs in India could lose their cutting edge in
preparing top quality Indian food to chefs in London.

Atul Kochhar is one of the few Michelin star Indian chefs.  He warns that
if India's farming industry is not reorganised - London will become the centre
of Indian cuisine in terms of quality.

ATUL KOCHHAR, CHEF, OWNER, BENARES RESTAURANT:
Its not because of lack of good skill, or lack of good spices.  its
purely because of lack of excellent ingredients.  india doesen't have
excellent ingredients in terms of fish, meat or vegetables.

Kochhar is the head chef and owner of Benares - a high-end Indian
restaurant in the exclusive Mayfair area of central London. 

Back in 2001 Kochhar became the first Indian chef to be awarded the highly
coveted Michelin star.

Kochhar is looking to return to India and open up restaurants. 

His biggest worry however is getting a regular supply fresh food.

ATUL KOCHHAR, CHEF, OWNER, BENARES RESTAURANT: 
How will get the best produce India has to the restaurants and to the
tables of my guests. The lamb farming has to be niche. The goat farming has to
be niche.  The vegetable farming has to be amazingly good.  All those things
are there, but there is no organised effort.

London is home to five Michelin star indian chefs, New York has one. 

And there is no reason why more Indian chefs or restaurants in this city
will be awarded Michelin stars in the near future given that the reputation of
high end Indian food is growing.

ATUL KOCHHAR, CHEF, OWNER, BENARES RESTAURANT: 
There are more people travelling to India right now.  there are more
people conducing business with indians.  they are trying to understand the
culture and cuisine better now.  hence the recognition.

Kochhar says the corner curry house which churns unique English scorchers
such as 'chicken tikka masala', or 'balti chicken' - are on the decline.

ATUL KOCHHAR, CHEF, OWNER, BENARES RESTAURANT:
It was never an authentic cuisine.  i call that british indian food -
because that's how british people liked it.  That's why they were cooking it
and thats why it went on for so long.

The curry house will always be part of the British landscape.

But with changing tastes - its high end and expensive Indian food that is
on the rise.

Siddhartha Dubey