Sourdough bread, with its ancient roots dating back thousands of years, has recently experienced a resurgence in popularity, particularly in regions like India. While once the primary method for leavening bread, it gradually took a backseat to other techniques involving commercial yeasts and beer remnants.
In 2012, Sujit Sumitran made a pivotal career shift, leaving behind his corporate job at the age of 50 to pursue his passion for cooking. Settling in a quaint Goan mansion, he delved into the art of baking, focusing on sourdough bread. By utilising natural starter cultures instead of conventional yeast, he aimed to revive the traditional method of bread-making and infuse it with his own unique flair.
In India, where fermented foods like idlis, dhoklas, and curd hold a cherished place in the culinary landscape, sourdough bread has found a welcoming audience. Its tangy flavour and wholesome profile resonate with those seeking both taste and nutrition in their meals. As more people prioritise health-conscious eating, sourdough's popularity continues to grow, serving as a symbol of culinary tradition and innovation.
From bustling city kitchens to serene countryside bakeries, the aroma of freshly baked sourdough bread captivates food enthusiasts and health-conscious individuals alike. Its timeless appeal transcends generations, offering a taste of history and a glimpse into the future of wholesome eating. So, whether it's enjoyed as a hearty breakfast staple or as part of a gourmet meal, sourdough bread remains a beloved and versatile culinary delight.
Increase in customer Preferences
Sourdough bread is experiencing a surge in popularity across the culinary landscape, and there are several factors contributing to this trend. First and foremost, sourdough offers a distinct flavour profile that sets it apart from conventional bread. With its tangy taste and chewy texture, sourdough appeals to a wide range of taste preferences, making it a versatile choice for bread lovers.
As the Indian economy continues to grow and lifestyles evolve, there's a noticeable shift towards healthier food choices. Consumers are becoming more conscious of what they eat and are seeking out options that not only taste great but also offer nutritional benefits. Sourdough bread, with its reputation for being easier to digest and potentially more nutritious than bread made with commercial yeast, is emerging as a popular choice among health-conscious individuals.
“There's a growing interest in artisanal and traditional food preparation methods, and sourdough fits into this trend, as it requires patience, skill, and attention to detail to produce. Overall, the increase in preferences for sourdough pizza reflects evolving tastes and a desire for high-quality, flavorful, and possibly healthier food options,” Ayush Jatia, Founder of Si Nonna's stated.
The rise in popularity of sourdough bread is evident in the increasing availability of sourdough options in bakeries and restaurants. Many establishments now offer sourdough bread alongside traditional bread varieties, catering to the growing demand from consumers. In cities like Bangalore, where food culture thrives, there's a strong appreciation for sourdough's qualities, both in terms of taste and potential health benefits.
Amit Ajwani, the CEO of Nomad Pizza, highlights the growing preference for sourdough bread among consumers. He notes that customers are drawn to the unique flavour and texture of sourdough, as well as its potential health benefits. With more people recognizing the value of sourdough bread as a flavorful and nutritious option, its popularity is expected to continue to rise in the coming years. Whether enjoyed as a simple slice with butter or used as the base for a gourmet sandwich, sourdough bread is carving out a special place in the hearts and stomachs of food enthusiasts everywhere.
Catalyst to the customer demand
Customers, even in the fancy food scene, are all about staying healthy these days. They're paying attention to what's good for their tummies, which is a big reason why there's been a boost in demand for sourdough bread. And with top notch food brands jumping into the game, you can bet they're keeping the quality top notch too.
Eesha Sukhi, the founder of The BlueBop Cafe, thinks there are a few things driving this demand. For one, there's the influence of Western countries where sourdough has been a hit for ages. Plus, thanks to social media and food trends, people are getting curious about traditional bread making methods. The COVID 19 pandemic might have played a part too, pushing more folks to try their hand at baking and seek comfort in homemade goodies.
And let's not forget about social media, it's like a crash course in food education for Indian consumers. They're learning about all sorts of food choices, both local and global, right from their screens. Plus, they're big on knowing where their food comes from and what's in it. All this buzz is spreading the word about sourdough bread, making it more popular than ever.
Is sourdough a comprehensive business prospect?
Jatia believes that sourdough isn't just about making bread, it's a whole business opportunity waiting to happen. With its wide range of products, from bread and pastries to pizza crusts, sourdough appeals to a broad audience. Its reputation for being good for you and its artisanal charm make it a hit with customers. By building a strong brand and using smart marketing, a business centred around sourdough could win over loyal customers. And because you can play around with flavours and ingredients, there's plenty of room for creativity and standing out in the market.
Sukhi agrees with Jatia, seeing sourdough as a complete business opportunity on its own. It's so versatile that a bakery could offer all sorts of goodies, like pastries, sandwiches, and even pizza crusts, to cater to different tastes. By focusing on quality, craftsmanship, and the health benefits of sourdough, businesses can thrive in today's food scene.
Beyond pizza, brands are getting creative with sourdough. They're adding paninis and panozzos to their menus, all made with that delicious sourdough base. As customers catch on to the taste and health perks, this category is sure to grow beyond just pizza. "Some brands are even trying out burgers with sourdough buns. This not only keeps customers coming back but also boosts sales per order," Ajwani pointed out. With so much potential, sourdough is proving to be more than just a passing trend; it's a recipe for success in the food business.
Dining etiquette has undergone significant changes throughout history, reflecting shifts in societal values, cultural norms, and technological advancements. What was once governed by formality and ritual has transitioned into a more inclusive, intuitive, mindful, and experiential driven shaped by global influences, guest awareness, and a renewed focus on wellness and sustainability. Almost every restaurant in India follows the dining etiquette. Let’s see how it has evolved over the years.
The Evolution
Dining today is more relaxed and global, emphasizing simplicity, fresh ingredients, and visual appeal. Globalization has significantly influenced dining etiquette, introducing new cuisines, utensils, and dining styles. Chef Johnson Ebenezer, Co-Founder of Farmlore highlighted that with the increased cultural exchange, people are more likely to encounter and adopt different customs, leading to a more diverse and dynamic dining landscape.
Today’s diners navigate sushi and Indian thalis with equal ease, reflecting a cultural fusion that brings flexibility, respect, and diversity to dining habits and etiquette.
Chef Amit Dash, Cluster Executive Chef, The Westin Gurgaon, New Delhi & The Westin Sohna Resort & Spa said, “At our properties, we celebrate this openness by curating menus and experiences that blend global sensibilities with local authenticity. Whether it’s an Asian tasting menu at EEST or a plant-forward Indian innovation at Sunset Story, the intent is always to offer more than a meal, an immersive, borderless culinary narrative. We embrace this global palate while staying rooted in local ingredients and stories, creating what I like to call “a cuisine of conversation.”
Refining Dining
The move toward formal dining took root in the post-colonial era, as fine dining became a symbol of refinement and status. In India, this shift was significantly influenced by European traditions, multi-course meals, wine pairings, and cutlery codes entered elite households and hotel dining rooms alike.
Expressing his views, Chef Nisarg Chavan, Executive Chef, Novotel & Ibis Chennai OMR said, “What we have seen is people prefer informal and formal dining both. But there is a rise of informal dining setup. As restaurants and hotels are evolving, various cuisines are being served by us because of which the table manners, cutlery, etiquette.”
Guests now prefer relaxed, more open settings with shared plates and easy-to-eat finger foods, reflecting a shift towards informality and connection.
“At The Westin Gurgaon and The Westin Sohna Resort & Spa, we embrace this tradition with a modern perspective, one that prioritises personalisation, ease, elegance, and personal comfort without losing the sophistication of formal service,” commented Dash.
Suranjit Sengupta, Corporate Director - F&B, Sarovar Hotels said, “Modern trends are driven by technology and health consciousness—petit chef projections and sustainable sourcing enhance the experience, while wellness-focused, personalized menus are increasingly in demand. Fusion cuisine is on the rise, and guests actively seek exotic ingredients like quinoa and avocado, often with an Indian twist.”
Sustainability and Ethical Dining
As consumers become more environmentally conscious, sustainability and ethics are playing a larger role in dining etiquette. Chef Johnson shared, “This includes eco-friendly practices wherein reducing food waste, using locally sourced ingredients, and choosing sustainable seafood options are important. Cultural Sensitivity where being respectful of cultural differences and traditions when dining. Social responsibilities were supporting fair trade practices and promoting social justice through food choices are on rise.”
Ethical dining is now mainstream, with guests expecting transparency on ingredient sourcing, carbon footprint, and health benefits.
“This aligns beautifully with Westin’s “Eat Well” pillar, which emphasizes nutritious, responsibly sourced meals. We champion seasonal produce, minimize food waste, and support local farms without compromising indulgence,” added Dash.
As we move forward, dining etiquette will continue to evolve. Some potential trends to focus are increased focus on sustainability, technology integration and cultural exchange.
Plant-forward dining is a culinary style that places plant-based ingredients at the heart of the meal. We have seen a huge shift in choices in both commercial and home kitchens where vegetables, grains, legumes, and plant-based proteins are taking center stage. It's no longer just about replacing meat but about celebrating the natural, diverse flavors that vegetables get along with them.
Around 30% of restaurants in India are focused on plant-forward dining. Due to the rising demand, 50% of the restaurants have vegan, keto and plant-based menu. The key characteristics of plant-forward dining include plant first, health-driven, focus on local ingredients or sustainability. The market is projected to reach USD 3.82 billion by 2033.
What’s the Fad
“The beauty of plant-forward dining is in its versatility. More than just a food movement, it’s becoming part of a larger lifestyle shift towards clean and mindful eating practices,” shared Chef Sarfaraz, Executive Chef, Tresind Mumbai.
Plant-forward dining goes beyond traditional vegetarianism by emphasizing the quality, creativity, and sustainability of plant-based ingredients:
• Mindfulness: It’s about thoughtfully sourcing and preparing seasonal, local, and organic ingredients to showcase natural flavors.
• Culinary Creativity: Chefs are innovating with techniques like fermentation, smoking, and molecular gastronomy to create plant-based dishes that rival traditional offerings in complexity and nutritional-appeal
• Inclusivity: Rather than excluding certain diets, plant-forward menus often provide a flexible approach, making them appealing to omnivores, vegetarians, and vegans alike.
“The approach is to showcase the colours, flavours, textures, and diversity of plant ingredients, showcasing them as the star of the plate rather than mere accompaniments,” mentioned Rohit Dadlani, Co-Founder of Pause.
What’s Challenging
Convincing people that plant-forward dining can be indulgent, flavorful, and satisfying can be a deterrent due to preconceived notions of "vegetarian" or "vegan" food being bland, boring, preachy or restrictive.
“High-quality, sustainably sourced plant-based ingredients can be a tad expensive or may not be universally available. In regions where meat is deeply embedded in culinary traditions, plant-forward dining may face slower acceptance,” added Dadlani.
Commenting on the same Chef Sarfaraz, pointed, “We've always pushed the boundaries of innovation while respecting the essence of flavors, and incorporating plant-based ingredients into our menus has been a journey of both discovery and challenge.”
He also added that the challenges are sourcing of produce, consistency in product, nutritionally balancing the menu.
Training is Essential
More detail-oriented workshops for chefs should be conducted for better understanding regarding the sourcing. Sustainability isn’t a trend — it’s a responsibility.
Chef Anshul Dhyani, Executive Chef, ITC Grand Central, Mumbai said, “I believe in working with the seasons and sourcing locally whenever possible. Not only does this reduce our environmental footprint, but it also results in fresher, more flavourful produce on the plate. Supporting local farmers and producers is important to me, and I enjoy building relationships with them. It brings transparency and traceability into the kitchen.”
Hence, we can say that the future of plant-forward dining is set for substantial growth, driven by shifting consumer tastes, increasing environmental awareness, and ongoing culinary innovation. Plant-forward dining is not just vegetarianism, but a thoughtful celebration of produce as the hero.
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