5 Ways to Use Garden Cress Seeds (Halim) for Stronger Hair and Bones

Culinary excellence has evolved over the years. It is highly shaped by global influences, technology and changing consumer expectations. Trends like sustainability, hyper-personalization, cultural storytelling, fine dining, wellness focus innovation and presentation are shaping up the market scenario. The global culinary market is projected to grow at a steady CAGR of 10–11%, reaching over $4 trillion by 2030.

Culinary skills are really important to expand their horizons as it gives a deeper understanding of food, culture and art. Chefs should have all the knowledge to enhance the culinary experience with guest satisfaction. While Culinary arts focus on mastering techniques, understanding ingredients and food science, and building skills in menu planning, costing, and food safety.

Comprehensive Training is Essential: Striking a balance between authenticity and innovation is a nuanced endeavor—stray too far, and the soul of the dish is lost; cling too tightly, and evolution is stifled. Comprehensive training in both classical and contemporary techniques ensures that consistency and creativity thrive in harmony.

Chef Ranjeet Yadav Executive Chef, Courtyard by Marriott Ranchi pointed that consistency and innovation with intent are really important. “Consistency plays a major role. Every plate that leaves the kitchen must reflect our standards. This comes from training the team rigorously, standardizing processes, and ensuring quality control across every step — from sourcing to plating.

Uncompromising Dedication to Premium Ingredients: Sourcing traditional ingredients sustainably, especially at scale, presents ongoing challenges. Chef Avishek Bagchi, Executive Sous Chef, JW Marriott Kolkata said, “At its core, sourcing the highest quality, freshest ingredients through ‘sustainable sourcing’ are non-negotiable—it forms the foundation of exceptional cuisine, amplifying both flavor and nutritional value.”

Commenting on the same, Chef Mohd. Merajuddin, Executive Chef, ITC Grand Goa Resort & Spa said, “At ITC Grand Goa, our foremost strategy is rooted in local sourcing and seasonal intelligence. We emphasize using indigenous Goan ingredients, from toddy vinegar to kokum, blending them seamlessly into global and regional cuisines. The second is team craftsmanship—investing in rigorous training, constant innovation, and collaborative creativity.”

Equally essential is inspirational & heirloom innovation—which fuels creativity without forsaking authenticity. “It involves continuously evolving techniques, integrating contemporary methods, and reimagining time-honored recipes to suit modern palates,” added Bagchi. Navigating these demands requires cultivating strong relationships with ethical suppliers and nurturing cultural sensitivity across teams.

Consistency & Innovation is the Key: One has to keep on innovating to stay ahead of the competitors. It helps in curating new dishes and innovations through unique presentations. Consistency is the key to everything.

“Innovation with intent. We don’t innovate for novelty; we do it to elevate the guest experience. Whether it’s curating local-inspired menus, embracing wellness trends, or enhancing presentation, the goal is to surprise and delight while staying true to the Courtyard brand ethos,” added Yadav.

Managing Rising Cost: The biggest challenge in a kitchen is managing rising ingredient costs, maintaining consistency with a large team, and adapting quickly to changing guest expectations.

Pointing his views on this, Chef Yadav added, “We overcome these with a proactive approach — regular cost reviews, seasonal and local sourcing to optimize pricing, and team empowerment through continuous training. We also take feedback seriously — not just from guests but internally — so we can fine-tune our operations in real time.”

Talent Retention: The solution lies in systems and soul: adopting smart kitchen tech for precision and planning while keeping the human touch intact. Chef Merajuddin shared that another challenge is talent retention. “We’re addressing it by creating an environment that’s about purpose, not just pressure—empowering our young chefs to grow with pride and accountability.”

Over the last few years, there is a significant shift in how diners approach food—it's no longer just about indulgence, but also about balance, variety and experience. Ideas such as "one by two" and "two by three" have their origins in India's dining culture, which is a long-standing custom of sharing meals that invites visitors to try a range of foods and take pleasure in the community dining experience.

As portion-sized offerings are gaining popularity, they naturally align with these changing preferences. Small plates, tapas-style servings, and curated tasting menus let guests enjoy a diverse range of dishes without feeling overwhelmed.

The Changing Shift of consumer's
There’s a clear shift in how people eat, especially among millennials and Gen Z. This younger crowd is all about healthy living and great experiences—even when it comes to food. They want to try more, waste less, and enjoy variety without messing up their fitness goals. The menu designs, food portions, and even pricing strategies are being impacted by this change in consumer preferences.

Unique Strategies by brands to reduce food wastage through portion control
Restaurants are serving small portion size food to reduce food wastage. Highlighting the unique concept by Ibnii, Sherry Sebastian, Managing Director, The IBNII Coorg explained, “At Ibnii, we observed that every day the food waste was piling up and our composting units were overworked with fourteen large bins collecting food waste. Guests would order food and then a lot of it would go to waste on their plates. This was despite reducing portion sizes and informing them that any number of orders could be placed.”
 
She added, “We came up with the idea of weighing the waste and charging a fee for the food wasted. This fee would go into a donation box. The funds would be collected and then they would be channeled to a not for profit and utilized to feed underprivileged children. Currently Ibnii is tied up with an orphanage in Madikeri for this initiative.”
 
The Challenges Faced
One of the main challenges with offering smaller portions is managing the perceived value as guests may expect lower prices that’s not always feasible due to the high quality of ingredients and the time required for preparation. Additionally, it requires operational training for staff to consistently and efficiently serve multiple small dishes.

Pawan Shahri, CEO & Co-Founder Chrome Asia Hospitality said, “We’ve tackled this by investing in systems that support efficient plating and clear storytelling on the menu, so the experience matches the expectation. Portion-sized offerings allow restaurants to present a more diverse menu and reduce food wastage significantly.”

Adding her views, Alisha Mehra, Co-Founder, BOMBA said, “Convincing customers to pay for smaller servings even if they’re healthier and made with better ingredients is a task. Added to that is the backend hurdles like consistent portion control, pricing it right, and adjusting kitchen operations. The key is balance and clear communication letting people know they’re getting quality, freshness, and an experience that values taste and well-being over just quantity.”

How portion-size serving helps?
For restaurants, it often translates into quicker table turnover, better inventory control, and the ability to highlight a wider variety of dishes without inflating food costs. It also fosters a sense of community dining, encouraging sharing, which enhances the overall atmosphere.

“When dishes are designed with precision, it not only minimizes excess but also ensures consistency in plating and quality. We have observed that structured portioning enables better forecasting, reduces spoilage, and streamlines kitchen prep—ultimately improving both profitability and sustainability,” added Shahri.

On an average, restaurants can save 30-40% on total food costs through portioned servings, primarily by reducing wastage and optimizing inventory and this helps in increasing profits.

Portion-sized food is not just a fleeting trend but a reflection of a broader movement toward mindful eating. With the rising health consciousness, increasing food costs, and a focus on sustainability, the move to balanced, intentional servings is a natural progression. It's about savoring quality food with awareness.

Holi, the festival of colors, is one of the most joyful celebrations in India. It brings together families and friends for a day filled with laughter, dance, and, most importantly, delicious food. Every Indian festival is incomplete without traditional sweets and snacks, and Holi is no exception. From crispy gujiyas to refreshing thandai, the festival offers a mix of sweet and savory delights that make the celebrations even more special.

If you are preparing for Holi, here are some must-try traditional food items that add more flavor to the festivities.

1. Gujiya – The Heart of Holi Sweets

Gujiya is a deep-fried sweet dumpling that is popular across India, especially during Holi. It is made from maida (refined flour) and filled with khoya, coconut, and dry fruits. The crispy shell and the rich, sweet filling make it a festive favorite. Some regions use semolina (sooji) in the stuffing for a slightly grainy texture. In Bihar and Uttar Pradesh, gujiya is often dipped in sugar syrup for extra sweetness. Many households prepare large batches and store them for days. Some modern variations include chocolate, jaggery, and even nuts for a healthier twist.

Varieties of Gujiya:

• Classic Gujiya: Made with khoya, coconut, and dry fruits.
• Chocolate Gujiya: A modern twist with a creamy chocolate filling.
• Baked Gujiya: A healthier version for those who want to avoid deep frying.

2. Thandai – The Official Holi Drink

No Holi celebration is complete without a glass of chilled thandai. This milk-based drink is flavored with almonds, fennel seeds, rose petals, and saffron. It cools the body and provides instant refreshment.

• The Bhaang Factor

Some people like to add bhaang (a cannabis-infused ingredient) to thandai, which gives it a mildly intoxicating effect. While bhaang thandai is famous in North India, the regular version is equally delicious and safe for everyone. Thandai is not just a drink but a tradition that adds excitement to the Holi celebrations.

 3. Malpua—The Desi Pancake Delight

Malpua is a sweet, deep-fried pancake soaked in sugar syrup. It is a popular Holi dessert in states like Rajasthan, Odisha, and West Bengal. The batter is made using flour, milk, and mashed bananas, giving it a soft texture inside and a crispy edge. Some variations include saffron and cardamom for extra aroma. In Bengal, malpua is often served with thick rabri, making it even more indulgent. The dish is best eaten warm and is often prepared in large quantities for festive feasts. Some people add fennel seeds to enhance the flavor, giving it a unique taste.

4. Dahi Bhalla—The Chaat King of Holi

Dahi Bhalla is a yogurt-based dish that is loved during Holi celebrations. It consists of soft lentil dumplings soaked in creamy yogurt. The dish is topped with sweet and tangy tamarind chutney, spicy green chutney, and roasted cumin powder. In Delhi, it is often garnished with pomegranate seeds for a refreshing crunch. Some versions add boiled potatoes or papdis for extra texture. The lentil dumplings are made from urad dal and need to be soaked well before frying. The dish is best served chilled, making it a perfect balance to the warm and spicy flavors of other Holi snacks.

5. Puran Poli – Maharashtra’s Festive Favorite

Puran Poli is a traditional sweet flatbread made with whole wheat flour and stuffed with a jaggery and lentil mixture. It is commonly made in Maharashtra, Gujarat, and Karnataka during Holi and other festivals. The stuffing, called "puran," is made using chana dal, jaggery, cardamom, and nutmeg. The dough is rolled thin, stuffed, and cooked on a tawa with ghee. Some people serve it with warm milk or a dollop of white butter. The taste of Puran Poli improves over time, making it perfect for storing. It is a rich source of energy and is loved by all age groups.

6. Namak Pare & Shakar Pare – The Crunchy Munchies

Namak pare and shakar pare are crispy, deep-fried snacks made from wheat flour or maida. Namak pare are salty, while shakar pare are sweet and coated in sugar syrup. These bite-sized treats are easy to make and store, making them a go-to Holi snack. Some people add ajwain or cumin seeds to namak pare for extra flavor. Shakar pare are sometimes flavored with saffron or cardamom for a unique taste. These snacks are often prepared in bulk and shared with friends and family. They pair well with tea, making them a favorite post-Holi evening snack.

7. Kanji – The Desi Probiotic Drink

Kanji is a tangy, fermented drink made using black carrots, mustard seeds, and water. It is popular in North India, especially during Holi. The drink is naturally rich in probiotics, which help in digestion. It has a strong, slightly sour taste that gets better with time. Some people add beetroot for a deeper red color. The fermentation process takes around three to four days. Kanji is often served chilled and acts as a great detox after eating heavy festive foods. It is also used as a base for kanji vada, where lentil fritters are soaked in the drink.

8. Kachori—The Crispy Festive Favorite

Kachori is a deep-fried, flaky snack filled with a spicy lentil or potato stuffing. It is a popular Holi treat, especially in Rajasthan, Uttar Pradesh, and Delhi. The dough is made using refined flour, while the stuffing includes moong dal, urad dal, or mashed potatoes mixed with spices. Some variations, like Raj Kachori, are topped with yogurt, chutney, and sev. In many households, kachoris are made in advance and stored for days. They are best enjoyed with mint chutney or a tangy tamarind sauce. Kachoris are crispy on the outside and have a flavorful, spicy filling inside.

Holi Hai! But First, Food

Holi is about colors, joy, and delicious food. Every dish tells a story of tradition and celebration. Whether it’s a sip of Thandai or a bite of Gujiya, the flavors of Holi stay with us long after the festival ends.

• Bhaang Ki Holi: Bhaang is made from cannabis leaves and is a part of Holi culture in many places, especially in North India. Bhaang thandai and bhaang pakoras are famous among those who like a little adventure in their celebrations. However, it should be consumed in moderation.
• Sweet Tooth Paradise: Holi is the perfect time to indulge in sweets without guilt. From gujiyas to malpuas, every dish is filled with flavors that make the festival memorable.

Final Thoughts

Holi is not just about playing with colors; it is also about enjoying traditional food that makes the festival complete. Whether you love sweets like gujiya and malpua or prefer savory snacks like kachori and dahi bhalla, there is something for everyone. This Holi, make sure to indulge in these classic dishes and create unforgettable festive moments with your loved ones.

Imagine if you can try something unique in your drinks especially when you are indulging, doesn’t that excites you? For e.g. Color changing gins, new and exciting flavours, gin-infused cocktails, to name a few…

The Indian gin industry has undergone a fascinating transformation over the past decade. From being a largely overlooked spirit, dominated by a few mass-market players, to an explosion of craft gins offering unique botanicals and flavors, the category has seen an undeniable surge. What started as a trend driven by urban curiosity and a global influence quickly became a movement, with homegrown brands infusing local botanicals and storytelling into their products, making gin more than just a drink—it became an experience.

The Gin Market size is estimated to reach 0.91 billion litres in 2025, and is expected to reach 1.18 billion litres by 2030, at a CAGR of 5.38% during 2025-2030. With increasing disposable incomes, an expanding cocktail culture, and global exposure, the Indian gin market is poised to grow at a CAGR of over 10% in the next five years. 

The Consumer Shift

With dozens of craft gin brands vying for attention, shelf space in premium liquor stores has become a challenge, and bars are becoming more selective in their listings. The exclusivity that once defined craft gin is slowly eroding due to oversaturation.

John Royerr, Founder of Ochre Spirits adds, “The broader shift in consumer psychology also plays a role. Gin was embraced as a modern, urban, and somewhat "cool" alternative to traditional brown spirits, resonating with younger audiences eager to explore something new. But Indian drinking culture, historically inclined toward whisky, is still deeply rooted in habit-driven consumption rather than impulse-driven exploration. As a result, many consumers who once experimented with gin are either reverting to their traditional preferences or seeking the next "new" thing—whether it’s agave spirits, premium rums, or other craft liquors.”

While Sanchit Agarwal, Co Founder, Nisaki says, “Gin has been one of the fastest-growing spirits categories in India, with the premium gin segment witnessing double-digit growth year-on-year. Consumers are moving away from conventional spirits towards more artisanal, craft, and homegrown labels. India’s homegrown gin brands have nearly tripled in the last five years, proving that the demand is no longer limited to international imports.”

Partnering with Restaurants 

Various brands promote themselves by collaborating or partnering with restaurants. Sanchit shares, “We collaborate with top bars and restaurants to create signature Nisaki-based cocktails, ensuring the brand stands out on premium cocktail menus. Conduct mixology sessions and training with bartenders to educate them about Nisaki’s color-changing magic, smooth rice base, and versatility, ensuring they recommend it confidently to guests.”

Adding further, he notes, “Curated gin-tasting sessions, food pairings, and immersive brand nights engage consumers directly, creating buzz and word-of-mouth marketing. Partnering with leading mixologists, chefs, and influencers, we showcase Nisaki in cocktail masterclasses, pop-ups, and exclusive tasting sessions, positioning it as a must-try premium gin. Introducing restaurant-exclusive cocktails and seasonal collaborations helps maintain consumer excitement and drives repeat orders.”

Bar Innovations

As one of the fastest-growing spirits categories in India, gin has evolved beyond a niche preference into a cultural movement. 

“Pioneering cocktail bars like ours have played a key role in shaping this transformation, introducing consumers to premium and craft gins through curated experiences, innovative cocktails, and an emphasis on education. Craft gin is at the forefront, with distillers experimenting with indigenous botanicals like Himalayan juniper, gondhoraj lime, and kokum, reducing dependency on imported ingredients. Sustainability is a key focus, with brands adopting eco-friendly packaging and zero-waste distillation techniques. Bartenders are experimenting with fat-washing techniques, house-made infusions, and clarifications, elevating gin’s versatility,” notes Ethan Campbell, Bar Manager, LouLou Cocktail Bar.

Merwyn Bar Manager Yauatcha Mumbai shares, “The new trend in the gin industry is making premium craft gin with locally sourced and rare botanical gins which is more sustainable. Gin with umami flavours is in demand with the rise of craft cocktail culture. The growth of gin I would say is stable as trends keep on changing, yet gin is everyone's cup of tea.  We can overcome this challenge by using resources which are locally available and not seasonal.”

“In India, the craft cocktail movement and the rise of low-alcohol beverages are reshaping consumer preferences. Greater exposure to global cocktail culture is fueling the rapid expansion of the industry, with a growing demand for high-quality and innovative spirits,” explains Deepak Singh Koranga, Mixologist, The Nest by Waikiki.

The Future of the Gin Industry in India

The future of gin in India is incredibly promising, with premiumization, international expansion, and experiential spirits shaping the next decade. More consumers are choosing quality over quantity, exploring gin’s diverse botanicals, mixability, and craft production methods.  With cocktail culture booming, craft spirits taking center stage, and a younger demographic embracing gin as their spirit of choice, the Indian gin revolution has only just begun.