Currently, India does not have its own edition of the celebrated French fine-dining Michelin Guide, which is a notable absence in the country’s gastronomic landscape. Michelin stars, an emblem of culinary excellence, are awarded to restaurants, not to individual chefs. This distinction is crucial as it places the emphasis on the overall dining experience provided by the establishment rather than solely on the person behind the menu. Consequently, without a Michelin Guide dedicated to Indian eateries, it is unlikely that any restaurant in India will secure a Michelin Star in the near future.
Gaining a Michelin star is a dream many restaurant owners and chefs across the globe cherish. This accolade not only signifies the peak of dining excellence but also serves as a testament to the skills and creativity of the teams that drive these esteemed kitchens. However, the lack of a Michelin Guide in India casts a shadow over the possibility of Indian restaurants achieving this prestigious recognition.
The Michelin Guide, which is an integral part of a global restaurant rating system managed by the French tire manufacturer Michelin, evaluates dining establishments based on the quality and consistency of their culinary offerings. Since its inception in 1900, the guide has evolved from a manual offering practical information for motorists—including maps and details on restaurants and fuel stations along their routes—to a comprehensive evaluator of gastronomic quality.
In its current form, the Michelin Guide provides concise and insightful reviews of restaurants, employs unique symbols to denote various levels of service and quality, and ranks establishments with up to three Michelin stars. These stars are highly coveted and are awarded to restaurants demonstrating culinary prowess and consistency that meet stringent standards set by Michelin's anonymous inspectors. The guide currently spans more than 36 culinary hotspots around the world, including regions in North America, South America, Europe, and the Asia Pacific.
Despite its rich and diverse culinary heritage that draws from centuries-old traditions and regional flavours, India is yet to be included in the Michelin Guide's expansive coverage. This exclusion means that India’s myriad gastronomic delights and the chefs who craft them remain unrecognised by one of the world's most prestigious culinary accolades, underscoring a significant gap in the global culinary recognition of Indian cuisine.
Obtaining a Michelin star requires the establishment of a refined dining venue, where the focus is not only on the quality of the food but also on the overall dining experience. Most restaurants that earn a Michelin star tend to be upscale, often becoming more expensive due to their use of premium ingredients and commitment to delivering exceptional hospitality. While top chefs in India regard Michelin stars as the ultimate accolade in the culinary world, it's important to remember that these stars are awarded to restaurants, not individual chefs.
The process for awarding Michelin stars involves multiple visits by anonymous Michelin inspectors who assess each restaurant meticulously. The anonymity of these inspectors is crucial as it ensures that the evaluations are unbiased and genuine, with restaurant staff unaware of the inspector's presence and identity.
The Michelin Guide's selection criteria are rigorous and multifaceted, encompassing:
The quality of the ingredients used,
The mastery of flavor and cooking techniques,
The ability to reflect the chef’s personality within the dining experience,
The harmonious balance and blending of flavors,
Consistency of the dining experience across visits by different inspectors.
Restaurants are evaluated annually, and their star ratings and listings in the guide are updated to reflect current standards. Establishments that do not maintain the requisite level of quality risk being removed from the guide.
Despite the absence of a Michelin Guide in India, Indian chefs globally continue to garner recognition and win Michelin stars, showcasing the appeal and excellence of Indian cuisine on the world stage. Notably, in 2023, several Indian chefs at restaurants in the United States achieved this prestigious honor. Chef Chetan Shetty led Rania in Washington DC, Chef Vijaya Kumar headed Semma in New York City, and Chef Sujan Sarkar ran Indienne in Chicago, each earning a Michelin star for their outstanding culinary contributions. These accolades underline the global stature and adaptability of Indian culinary arts, reflecting the skills of Indian chefs who masterfully present traditional flavors in a manner that resonates with an international audience.
Michelin does not cover the entire globe with its guides. Initially, up until 2006, its coverage was predominantly in Europe, after which it expanded to include New York. Over the years, Michelin has extended its reach to include several key global cities and regions such as Japan, major U.S. cities like New York, Chicago, San Francisco, and Washington DC, as well as Rio de Janeiro/São Paulo, Hong Kong/Macau, Singapore, Seoul, Shanghai, and Bangkok. “As a commercial entity, Michelin's decisions on where to introduce guides are driven by its own commercial interests as part of a marketing strategy for its tire business. This approach has led to the discontinuation of guides that do not meet sales expectations, such as those for Las Vegas and Los Angeles in 2008/2009. Additionally, Michelin has started accepting sponsorship from tourist boards to launch guides in places like Bangkok, Seoul, and Singapore. While there is potential for a future guide in India, possibly sponsored by the Indian Tourist Board, no concrete plans are in place,” as commented by a London based Restaurant Critic, Andy Hayler.
In London, several Indian restaurants, including Jamavar, Tamarind, Benares, Quilon, Trishna, and Gymkhana, have earned Michelin stars, showcasing the global appreciation for Indian cuisine. This recognition extends to other places like Song of India in Singapore and Campton Place in San Francisco.
Jake Kosseff, a Sommelier & Restaurateur from Seattle, notes that Michelin has not yet decided to publish a "green" guide for India or any of its cities. The process of rating restaurants for Michelin is intricate and resource-intensive, hence the limited geographical coverage of the green guides.
A chef from Mumbai, preferring to remain anonymous, pointed out that Michelin (company that hosts Michelin Star) has a minor market share in India's tire industry and has not been among the top ten since 2011. The market dynamics suggest that it's unlikely the Michelin Guide will focus on India soon. The chef further mentioned that the format of authentic Indian cuisine, from its culinary traditions to portion sizes, does not align well with Michelin’s criteria. Except for a few high-end hotel restaurants, standalone Indian eateries have not adopted the global elements that Michelin typically looks for in its star-rated establishments, resulting in only eight Michelin-starred Indian restaurants worldwide.
Michelin's selective geographic expansion is influenced by its commercial interests and market dynamics, which currently exclude India from its prestigious dining guides. However, Indian cuisine continues to gain international acclaim, as evidenced by the Michelin stars awarded to Indian restaurants globally, showcasing its culinary prowess beyond its borders.
The growth of cloud kitchens in India is being fuelled by the increasing demand for affordable, convenient, and quality food delivered to homes. Additionally, cloud kitchens benefit from lower operational costs since they do not require expensive retail locations or large front-of-house investments.
India's cloud kitchen market is on a remarkable trajectory - projected to hit approximately USD 2.84 billion by 2030, growing at a CAGR of 16.66%. This surge reflects how urbanization, evolving lifestyles, and the demand for convenient food delivery are rewriting the rules of dining.
Prominent companies have established prosperous multi-brand cloud kitchen empires, including Biryani by Kilo, Eat Sure, BOX8, Rebel Foods (Faasos, Behrouz Biryani), and Fresh Menu. In an effort to reach hyperlocal markets, a lot of restaurants are also introducing delivery-only sub-brands, marking 40-50% profits in the space.
The Ongoing Trends
Key trends shaping the cloud kitchen industry includes the adoption of multi-brand models within a single kitchen infrastructure to enhance operational efficiency. There is a notable rise in regional and comfort food delivery brands catering to diverse local tastes. Cloud kitchens are increasingly offering value-oriented options such as combo meals, meal boxes, and affordable single-serve meals.
“Businesses are also engaging in hyper local targeting to meet neighborhood-specific demand. To build stronger brand connections, they are leveraging influencer collaborations and social media engagement. Additionally, some cloud kitchen brands are beginning to explore physical formats like kiosks and food court outlets to provide an omni-channel experience,” added Aayush Madhusudan Agrawal, Founder & Director, Lenexis Foodworks.
Without décor or ambience to soften perception, hygiene becomes your frontline. Mohammed Bhol, Co-Founder and CEO at House of Biryan said, “I’ve found that daily protocols, rigorous training, and real-time audits aren’t just safety nets - they’re confidence builders. When people can’t see your kitchen, they need to feel your standards.”
He mentioned that he has learned the hard way, if it doesn’t arrive right, it doesn’t matter how good it tasted in the kitchen. “We’ve tested every layer: insulation, ventilation, seal integrity. Packaging isn’t a side gig, it's part of the recipe,” added Bhol.
Technology as the Backbone
Cloud kitchens function without a dine-in model, making technology vital at every operational level. From online ordering systems and kitchen display systems (KDS) to inventory and supply chain management, data analytics, smart POS integration, and automated marketing tools—each element plays a crucial role in ensuring seamless and efficient business operations.
Since cloud kitchens operate without a physical storefront, food aggregators serve as their primary digital marketplace. Platforms like Swiggy, Zomato, Zepto Café, Blinkit and Uber Eats offer immediate access to a wide customer base, making them essential for brand reach. They enhance brand discovery and visibility, while also handling delivery logistics—crucial for smooth operations.
Aggregators also provide performance dashboards with valuable insights into customer behavior, order patterns, and conversion rates, helping brands fine-tune their strategies. Additionally, aggregator-led promotional campaigns and paid placements can significantly boost order volumes and visibility.
The Challenges
Cloud kitchens face several challenges, including high customer acquisition costs driven by intense competition and platform commissions. This can be addressed by building direct digital connections with consumers through channels such as WhatsApp, loyalty programs, and emailers.
Another challenge is the dependence on delivery platforms for visibility which can be mitigated by investing in off-platform brand-building campaigns, digital content creation, and influencer partnerships. Agrawal added, “Maintaining consistent quality, hygiene, and delivery standards across various locations is also crucial and this requires strict adherence to standard operating procedures (SOPs) and regular kitchen audits. Lastly, in a cluttered market, it is essential to craft a sharp brand positioning and compelling product proposition to stand out.”
"Finding the right location was one of our key challenges," Aksha Kambhoj, Executive Chairperson of Aspect Hospitality explained by adding that they sought areas with high foot traffic to maximize visibility.
It’s a Profitable Biz
A well-run cloud kitchen isn’t just powered by good food - it runs on strong systems. Industry data shows that a lean, efficient model can hit EBITDA margins of 20–25%, with high-performing outlets pulling in ₹1.5–2 crore annually per location - depending on how well you read the market and build recall.
“High-performing brands have demonstrated the potential to scale even further, reaching ₹70–100 crore in ARR within three to four years, as seen in the case of Big Bowl,” added Agarwal.
While, the future will be focused on AI-powered kitchen operations, and tighter connectivity with fast commerce systems. Cloud kitchens are expected to become a major player in India's F&B industry with major focus on tier-2 and tier-3 cities.
Restaurant pop-ups are rapidly gaining momentum in India, not just as a culinary trend but as a strategic business and marketing tool. From experimental kitchens and chef collaborations to best bar takeovers and themed dining concepts, pop-ups are allowing restaurants and hospitality brands to stay agile, relevant, and culturally engaged.
This format offers a unique opportunity to test new ideas, like menus, concepts, or even partnerships without the long-term investment of a full-scale outlet. The trend is fuelled by social media buzz, influencer collaborations, and community platforms. With exclusivity, visual appeal, and time-bound availability, these events tap into FOMO while leveraging digital storytelling to generate viral traction and broader brand visibility. Around 80% of the restaurants in India are doing pop-ups to attract more customers.
What’s pushing the Growth?
Pop-up restaurants bring a fresh experience to a new market for a short span of time. In this type of formats, guests sample the cuisines, setting, service, etc. Pop-up restaurants are also a new way for restaurateurs to test out a product on a new market with a very low investment.
Pop-ups offer immense strategic value to restaurateurs. Ranbir Nagpal, CEO of Yazu Hospitality Pvt. Limited shared, “At KICO, we've seen how a well-executed popup can drive buzz, test new markets, and expand our brand footprint. They allow us to experiment with limited-time menus or collaborative formats without long-term overheads.”
More than just revenue generators, they’re excellent tools for community building and storytelling — particularly when done around cultural moments or niche interests like sneakers and cocktails, which are integral to our brand.
Saket Agarwal, Co-Founder, Manifest Hospitality said, “At Latoyá, we see them as cultural and culinary exchanges, an opportunity to showcase fresh ideas, collaborate with like-minded talent, and bring in footfall that extends beyond regular diners. From a brand perspective, pop-ups help build relevance and community, especially when there’s a strong concept, storytelling, and synergy behind the collaboration.
The Right Clientele
The target audience is typically urban millennials and Gen Z diners, those who are experimental, digitally active, and place a premium on novelty and curated experiences.
Angadh Singh, Co-Founder of Call Me Ten said, “While some events are priced at a premium due to their exclusivity or the involvement of celebrity chefs, others are more accessible to attract volume and footfall. The strategy often depends on the intent, brand building or revenue generation.”
Overcoming Challenges
Challenges typically lie in operational compatibility, from aligning kitchen setups to managing workflows with guest chefs or bar teams. The key is tight pre-planning: understanding their prep and service needs, doing dry runs, and keeping communication crystal clear.
Highlighting his views, Nagpal added, “We’ve learned that keeping the menu tight, using portable equipment, and pre-planning tech and design elements is key. Clear communication, a strong visual identity, and local influencer engagement go a long way in creating impact fast.
“Technology, especially tools that streamline ordering, inventory, and kitchen coordination can really help minimize chaos and maximize output,” pointed Agarwal.
The Business Scenario
A well-executed pop-up with the right audience fit can lead to a significant boost in sales during the event window and a strong halo effect afterward. More importantly, it adds to brand value and recall, which is harder to measure but incredibly important in the long run.
“In terms of business value, popups can lead to 20–30% increase in revenue during activation windows and offer huge intangible value — new customer acquisition, social media traction, and potential partnerships,” highlighted Nagpal.
While Singh added that the long-term value often lies in audience engagement, brand recall, and creating a deeper emotional connect with diners.
The future is quite certain that the trend will increase as pop-ups are no longer a novelty, they are becoming a powerful tool in a restaurant's culinary and cultural playbook.
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