Stirring up a slurpy storm, the humble wheat noodle is driving the great ramen revolution in India. No longer limited to its traditional Chinese roots—a dish crafted with kansui, an alkaline substance—these noodles, soaked in a simmering broth of vegetables or meat, with an array of toppings, have transcended boundaries. Its widespread availability and adaptability are clear indicators of its popularity. With frequent appearances in K-dramas, food pop-ups, literature, in addition to social media, ramen has evolved into a culinary icon. Home cooks, chefs, bloggers and food enthusiasts alike are also showcasing their ramen creativity, making the dish a cult favourite.