How Sourdough is having its best moment in India

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.

The world of fine dining has experienced a remarkable and exciting transformation over the last decade, blossoming into a vibrant celebration of global culinary diversity. William Drew, Director of Content for The World’s 50 Best Restaurants, highlights this inspiring shift: ‘Cultures that were previously underrepresented on the world stage, from Latin America to Asia and the Middle East, are now earning the international recognition they deserve..’ French culinary techniques, once considered the cornerstone of haute cuisine, are now beautifully enriched and elevated through flavours and inspirations borrowed from the bustling street food stalls of Bangkok, the smoky delights of Mexico City, and the fragrant spices of Beirut. ‘Today’s haute cuisine knows no boundaries… it thrives on inspiration from every corner of the globe,’ he shares enthusiastically.

REDIFINING DINING’S FUTURE

This democratization of culinary artistry is a reflection of our times—globalization, travel, and social media are stitching a community of gastronomes eager to experience traditions from afar. ‘Diners in São Paulo can marvel at what’s plated in Saigon,; Drew notes, hinting at the exhilarating shift towards a more interconnected culinary world. With the upcoming 2025 awards ceremony set to be held in Turin, Drew’s direction serves as a compass for this culinary renaissance. Yet, the evolution doesn’t stop at cultural diversity. The pressing need for sustainability is now intertwined with the ethos of high-end dining.

‘Sustainability is no longer just a buzzword or a side project for restaurants — it’s becoming their foundation,’ he explains.

The World’s 50 Best Restaurants aims to spotlight those who lead in sustainable practices, transcending mere certifications and awards to influence a holistic approach. This paradigm shift prioritizes not only the environment but also the social and humane treatment of those involved in the culinary journey—from chefs to patrons. Drew emphasizes the importance of recognizing efforts that champion respect for the planet, producers, and teams alike.

STORIES THAT CONNECT

Storytelling, a pillar of culinary identity, plays a crucial role in how restaurants and chefs are perceived globally. Drew ardently believes that every dish, every dining experience, carries a narrative.

Whether they’re literally telling the stories about their food when they serve it, or it’s a more subdued storytelling through the culinary creations … storytelling is absolutely central.” He cites Gaggan Anand from ‘Gaggan’ as an exemplary figure whose restaurant experience is theatre—a tapestry of food, art, and culture that engages diners in profound ways.

Reflecting on his own culinary journey, Drew acknowledges the earliest catalysts of his passion—the stories of his grandparents. ‘They were food adventurers, endlessly curious about restaurants,’ he begins. This curiosity was kindled during an impactful visit to Raymond Blanc’s renowned ‘Le Manoir aux Quat’Saisons,’ which awakened a deeper appreciation for food as a narrative, not just a meal. His grandfather’s inclination to meet chefs and learn their stories enriched their dining adventures, molding Drew’s perspective that food is an experience beyond taste. Today, he finds inspiration in the Roca brothers of ‘El Celler de Can Roca.’ Their unmatched talent, amplified by humility, reinforces his belief that food transcends itself; it’s ‘a story waiting to unfold.’ They are, after all, superheroes in the culinary realm, reminding all of us that behind every dish lies not just ingredients but the essence of human connection, culture, and history. With The World’s 50 Best Restaurants leading this charge, diners are invited not merely to taste but to engage—discovering a world rich with stories that enhance our collective gastronomic experience. In this ever-evolving culinary landscape, every meal comes with the promise of a narrative, waiting to be savoured.

Akanksha Dean is an independent food & travel writer, a trained chef and a catalyst and is the first Indian to have trained at Osteria Francescana, in Modena, Italy, rated as the world’s best restaurant in the World’s 50 Best Restaurants, in 2016 and 2018.

As you know that food service industry is very demanding. What you serve to customers today, may not be their desire tomorrow. With social media playing an active role and people travelling a lot, the customers seems to be more exposed in terms of food that is being served in different parts of the world. 

Experience at the Forefront

“Today people have an access to real time food trends. Earlier, we could create menus that were like forever and perpetual but today it is completely different and people want things that are based on high quality ingredients, good for their health, pocket friendly and people are looking for experiences when they go out for dining,” shared Chef Abhijit Saha who was one of the first chef to introduce molecular gastronomy in India at the time when we hardly knew anything about it. 

This surely mean that chefs play a very big and dynamic role in keeping up the space and demand. And, there is no mistake saying that chefs are innovators. 

Transparent Ingredients

“Today’s generation especially Gen-Z look for delicious food that’s infused with a lot of experience. To make the diners a comeback customer we as a restaurant owners need to do a lot of work as it’s not just curating a menu that’s different but overall giving them an experience that keeps us ahead of our competitors. You also need to be transparent, show them the ingredient that goes into the food or if we tell them a story related to any dish or show them live kitchen concepts that has given a great result for us,” added Chef Bobby Patel, Co-founder, Thyme and Whisk, Mad Doh.

Seasonal menu also plays an important role and that’s something that makes your customer coming back. This has emerged as one of the important dining trends in all restaurants across globe.

Innovation is the Mother of all Invention

“Innovation is something that has to drive your restaurant daily. Before innovation what comes to my mind is the data which has become extremely important for all of us. Tech is driving the innovation as today we understand what is our customer base, where’s it coming from, what’s the age group, what do they like, dislike and every hotel, restaurant I think we have a different genre of customers coming in as we don’t have a similar kind of crowd. So, first of all it’s important to know who is coming to my hotel and then we need to understand what innovation needs to apply to each one of them,” added Chef Nishesh Seth, Executive Chef, Shangri-La Bangalore.

Building a Connect

Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food.

“Today’s diner doesn’t come to a restaurant just to dine. They are much more aware and they exactly know what they are expecting out of the restaurant. It’s always about staying ahead of the game. Leela as a brand is pure Indian luxury. For us innovation is not about finding something new and innovate but it’s about our whole culture,” mentioned Chef Rajesh Roy, Executive Chef at The Leela Bhartiya City Bangalore. 

Great Food to Go

India has got a very rich heritage and food culture. And, for these chefs innovation starts from sourcing to the plating and that has become the specialisation. 

“You need to give your team a free hand to do mistakes. We being an FMCG company work with restaurants and hotels to get the best innovation. You have to have an open mind set, travel a lot, and know what’s trending as people are not just limited to chole bhature or pav bhaji,” explained Chef Ritik Mathur, Corporate Chef, Cremica Food Industries Ltd.

Hence, we can say that people when go out these days to a place are looking for an experiential dining and just a fancy food being served on the table. 

The role of storytelling for traditional dishes has transformed dramatically. It's no longer just about listing ingredients; it's about transporting the modern Indian diner to the dish's origin, sharing its cultural significance, and highlighting the passion behind it.  Going back to roots is all about emotional experience that fosters deeper connection among the consumers. It’s like remembering the nostalgic experiences you once had or the indulgence. Around 70% of the restaurants in India are presenting traditional dishes to their diners. This shows that the preferences have evolved over the years. In the end, it’s all about comfort food. 

Earning through Social Media
Storytelling has evolved over the years. Earlier, it was about word of mouth and now social media play an important role in reaching wide range of audiences via smart storytelling.

“Social media has been a game-changer, allowing us to use visuals, short videos, and personal anecdotes to create deep, emotional connections, through stories behind these dishes,” shared Celebrity Chef Saransh Golia. The way of storytelling has evolved in a way wherein people focus on how the dishes or recipes were passed to them from generation to generation. They are marketing in a way to reach the right consumers.

“Social media play an important role in reaching the customers in a democratic way. It’s about more reach and earning more revenue,” mentioned Chef Sanjeev Kapoor.

Commenting on this, Celebrity Chef Pankaj Bhadouria said, “Everything is on social media. So, to connect to something which is real is going back to roots. Suddenly people are popularizing these dishes.”

How brands make them unique?
In every restaurant, there is a change in presenting the dishes. The menu is a device to begin with. Kapoor highlighted, “Earlier, people use to present the dishes in a verbalized manner. The tools have changed. QR Code is added, photos, videos have been added. The change is drastic. The Story use to be the description of the dish. The origin, ingredients, sustainability, authenticity, sensitivity and there are ways wherein they are focused on trending items or paired with what’s trending.”

The Challenges
Educating the consumers about the dishes can be a task. So, the chef should have insights about the origin and the significance of the dish. The pricing may differ from city to city; it can be bit challenging to source the ingredients.

“Challenges include maintaining the authenticity of Indian recipes while making these dishes relevant for contemporary palates. We overcome this by staying true to the dish's essence but presenting it in engaging, relatable formats, focusing on genuine narratives that resonate,” added Golia.

Also, it is quite certain that the future lies in more immersive & interactive storytelling. Think live streams from kitchens or AR/VR experiences exploring a dish's history, and Al-driven personalized narratives that connect diners even more deeply to the food and the people who create it.

Over the last few years, Indo-Chinese food has grown at a furious pace and become a gastronomic force to be reckoned with in India's Quick Service Restaurant (QSR) market. This spicy marriage of Chinese cooking styles and Indian spices has found just the right mix of zestful flavors, affordability, and convenience. It has intrigued food enthusiasts from across the country, be it cosmopolitan urban metropolises to relaxed small towns. Indo-Chinese dishes like momos, noodles, fried rice, and manchurian have become a norm in casual dining and street food, so much more than just a mere trend—it has become a part of India's food culture. With its undeniable charm, Indo-Chinese cuisine has emerged as a force to be reckoned with in the fast-paced world of QSRs.

Why is Indo-Chinese Cuisine Booming in the QSR World?

Widespread Popularity: Indo-Chinese food has become an undisputable favorite everywhere in India, whether it's a metro city or a small town. Dishes such as momos and Manchurian have become part of the everyday life of many people, and they just can't help coming back to QSRs for that quick but satisfying meal. Its popularity with all age groups—young and old, urban and rural—has made Indo-Chinese food a default option for a tasty meal on the move.

Quick Preparation & High Margins: The Indo-Chinese cuisine's magic lies in the fact that it can be cooked very quickly while maintaining its delectable taste. Most of these dishes are wok-based, and hence, they are prepared in no time. This is the speed that is required to thrive and survive in the world of QSR, where speed is the essence. Also, the ingredients are cheap, and production can be easily increased, hence, the profit margins are very high. Such an amalgamation turns Indo-Chinese into a QSR winner concerning efficiency and profitability for operators.

Affordable Yet Indulgent: What makes Indo-Chinese cuisine stand out is that it can provide a high-end dining experience at a reasonable price. It has struck the right chord between street food and fine dining, providing strong flavors without costing an arm and a leg. This optimal balance of affordability and luxury keeps people coming back for more and more, creating loyalty among a broad spectrum of consumers.

Scalability & Standardization: Indo-Chinese cuisine is a perfect fit for QSRs as it's simple to scale and standardize. Using prepped ingredients and sauces, it becomes possible for the brands to scale up fast without affecting the quality. This allows the customers to have the same great taste at every store, regardless of whether they are located in a big city or small town. This is a huge benefit for QSRs that are seeking fast expansion and competitiveness.

Adaptability to Local Preferences: Indo-Chinese cuisine is a perfect fit for QSRs as it's simple to scale and standardize. Using prepped ingredients and sauces, it becomes possible for the brands to scale up fast without affecting the quality. This allows the customers to have the same great taste at every store, regardless of whether they are located in a big city or small town. This is a huge benefit for QSRs that are seeking fast expansion and competitiveness.

The Future of Indo-Chinese Cuisine in India’s QSR Industry

QSRs are expected to play a considerable role in the future of the fast-food landscape of India as the demand for Indo-Chinese cuisine is increasing. Being a strong contender in the QSR space, one cannot ignore the vibrant flavors of this cuisine, which can be served swiftly, with low prices, and customized to the tastes of a huge population. With changing consumer tastes, Indo-Chinese food is expected to remain strong in terms of growth, with brands focused on innovation and delivering what the market demands. 

Ultimately, the success of Indo-Chinese food in India's QSR segment is a testament to its popularity and capacity to satisfy the demands of a diverse, fast-moving consumer class. Brands are at the forefront by merging excellent flavor with operational excellence. As the QSR space shifts, Indo-Chinese food will remain the first preference for individuals looking for a quick, delicious, and value-for-money meal.
 

Sidecar, often dubbed as a "bartenders' bar," is the brainchild of the dynamic duo Yangdup Lama and Minakshi Singh, the same masterminds behind the acclaimed Cocktails & Dreams, Speakeasy. A haven for cocktail lovers, it’s no surprise that Sidecar has earned a spot as #18 on Asia's 50 Best Bars 2023, #26 on the World’s 50 Best Bars 2022, and #1 on 30 Best Bars India 2023.

What sets Sidecar apart is its commitment to excellence in every sip. The bar team makes most of their flavor extractions in-house, crafting their own bitters, syrups, grogs, and tinctures – all with the sole mission of delivering some of the finest craft cocktails in India. 

As Minakshi Singh, Co-Founder of Sidecar, Cocktails and Dreams Speakeasy, The Brook, Bhumi Farms and India Bartender Week, puts it, “Sidecar has always been a Bartenders' bar, and that’s truly game-changing. When bartenders are in charge, innovation, training, and hospitality are built into the DNA.”

Located in the vibrant hub of Greater Kailash II, Delhi, Sidecar is a two-story experience designed to offer something special at every turn. The first floor is a relaxed space, complete with a curated bookstore by Hachette, where guests can unwind, browse, and sip on exquisite tea and coffee, all sourced from local brands that align with their vision.

The second floor is the heart of the bar, with a stunning bar that runs the length of the room, showcasing an exciting range of innovative concoctions, signature cocktails, and a mix of low and zero-proof drinks. Whether you’re here for classic flavors or daring new creations, Sidecar promises an unforgettable experience.

Seasonal menu not just add creativity and freshness in the menu but also is a big time money saver for restaurants. It also allow restaurants to take advantage of the freshest ingredients at their highest quality. Ingredients that are in season are usually less expensive because they are more abundant and travels shorter distances to reach the restaurant, cutting all the in-between cost attached to its supply. Moreover, seasonal dishes build a sense of novelty that would entice diners to return to the restaurant to try something new.

Why so Important?

“Curating a seasonal menu is important because it maximises ingredient freshness and flavour, supports local farmers, reduces environmental impact through lower transportation needs and aligns with our guest preferences for sustainable, high-quality dining. It also allows my team and me to showcase creativity by adapting to available produce, keeping the menu dynamic and engaging,” shared Chef Anurag Bainola, Executive Chef La Estoria, Goa IHCL SeleQtions.

Seasonal menus are very important tools to help restaurant and chef brands to stay innovative and ahead of the curve. 

“Having light menus which rotate, especially seasonally can help Restaurants stay more relevant to consumers, who will always have an opportunity, beating the “menu fatigue” which happens in favorite restaurants, where regular loyal customers sometimes choose another place because they are craving something new,” Pranav Rungta, Co-Founder & Director, Nksha Restaurant.

It is also believed that creating a seasonal menu always brings multiple benefits that include supporting local farmers and contributing to the local economy, it also helps chefs manage food costs as seasonal ingredients are available in good quantities and at a lower price.

“Seasonal menus allow us to stay rooted in freshness, support the local community, and bring exciting new flavours to the guest's plate — all while managing efficiency in the kitchen. It’s a win-win for the team and the diner,” he added

Seasonal Menu Boost Sales

A seasonal menu boosts sales by attracting customers with fresh, high-quality ingredients that appeal to their desire for flavor and novelty. It creates buzz through limited-time offerings, encouraging repeat visits. 
Not only this, the dynamic menu keeps the dining experience exciting, driving demand and differentiating the restaurant from competitors. Going a step further by pairing drinks with the menu, the restaurant enhances dining experience and encourage diners to try new beverages, and boost sales through upsell opportunities like wine pairings or signature cocktails.

“Launching a summer menu offers key business advantages—it helps attract more customers, increases average spend with refreshing seasonal dishes and drinks, and creates buzz through social media and marketing campaigns. Limited-time offerings drive urgency and repeat visits, while the use of fresh, in-season produce keeps food costs in check. Overall, it positions the brand as innovative and in tune with customer preferences,” pointed Kanishka Tuteja of Nukkad Café, Kipos and Nest by 1Oak.

According to data, usually, about 25% to 40% of a restaurant’s menu is curated specifically for summer. Depending on the concept, some restaurants may go up to 50%-60% for a full summer-themed menu, while others might keep it subtle with 15–20%, just adding a few limited-time specials to complement the core offerings.

“Generally there is a 5-10% upswing in sales, primarily because seasonal menus are shorter. These generally help in leaner months too (Eg summer, monsoon) where there is a traditional dip,” added Rungta.

Pairing it with the Right Drink

“By considering complementary flavors, textures, and the overall dining experience. We at La Estoria approach it through flavour alignment, by adding seasonal ingredients in drinks, local and regional pairings, guests' trends and preferences, tasting and collaborations. Most important is to understand the Weight and Intensity of the dishes or the beverages that I am set out to pair: The weight of the dish guides the drink choice. Light dishes (e.g., spring asparagus) pair with lighter drinks like rosé or pilsner, while heavier dishes (e.g., winter braised meats) suit robust options like red wine or whiskey-based cocktails,” Chef Bainola further commented.

Not just that, chefs also pair dishes and drinks based on shared seasonal ingredients — like a summer salad with a cucumber-based drink or cold cucumber soup.

“Season play a vital role in curating any cuisine, dish or even the smallest of the habits. Seasons are the reason traditions are made and with time they become classics,” mentioned Chef Pradeep Rao by adding that Local & Seasonal ingredients like; Mango, Kokum, Cucumber, Watermelon, Raw Jackfruit, Bhindi, Vaal and drinks like Aam Panna, Matha and Sol Kadhi are great drink to go with seasonal, traditional menu.

The F&B industry has always been very competitive but microbreweries face a compelling challenge: evolve beyond being mere producers of craft beer or fade into irrelevance. As someone who has witnessed global F&B trends across multiple markets, I've observed that the most successful microbreweries no longer define themselves solely by what's in the glass, but by the holistic experience they deliver to consumers.

The Experience Economy Takes Hold: The craft beer revolution that swept across the United States and Europe has firmly established itself in emerging markets like India, where discerning consumers now expect more than just quality beverages. This shift mirrors what economists Joseph Pine and James Gilmore identified decades ago as the "experience economy" – a progression from selling goods to staging experiences that engage customers on a personal level. Today's consumers, particularly millennials and Gen Z, place higher value on memorable experiences than material possessions. This fundamental shift demands that microbreweries transform into multidimensional destinations that captivate all senses and foster genuine connections.

Community Hubs in a Digital Age: Perhaps counterintuitively, our increasingly digital world has heightened the desire for authentic, in-person social experiences. Successful microbreweries have recognized this opportunity, positioning themselves as community gathering spaces where meaningful interactions flourish naturally. The most forward-thinking establishments design environments specifically engineered to facilitate conversation and connection. Strategic seating arrangements, acoustic considerations, and thoughtful lighting create spaces where people feel comfortable lingering. These design elements aren't merely aesthetic choices – they represent deliberate business strategies that extend visit duration and increase average check size.

Differentiation Through Place-Making: In urban centers worldwide, where competition is fierce, microbreweries must develop distinctive personalities that transcend their beverage offerings. The concept of "place-making" – creating venues with strong identities that resonate emotionally with guests – has become essential. Leading examples incorporate regional elements into their spaces, from locally-sourced construction materials to artwork from neighborhood artists. This approach not only distinguishes the venue visually but also embeds the business within the cultural fabric of its community. The microbrewery becomes not just a place to drink, but a proud representation of local identity.

Programming: The Fourth Dimension: Entertainment programming has emerged as a crucial differentiator for microbreweries seeking to maximize their appeal beyond beer enthusiasts. Live music performances, comedy shows, art exhibitions, and educational brewing sessions transform one-dimensional venues into dynamic cultural spaces. The strategic implementation of programming serves multiple business objectives: attracting diverse customer segments, creating additional revenue streams, and establishing the brewery as a destination worthy of planned visits rather than spontaneous drop-ins. The most sophisticated operators carefully curate their event calendars to align with their brand positioning and target demographic profiles.

Inclusive by Design: Traditional drinking establishments often inadvertently exclude significant consumer segments. Modern microbreweries recognize this limitation and intentionally design experiences that welcome broader audiences. Comprehensive food menus that accommodate various dietary preferences, non-alcoholic beverage options, and family-friendly spaces during appropriate hours significantly expand the potential customer base. This inclusive approach represents both a values statement and a shrewd business strategy. By creating environments where diverse groups feel welcome, microbreweries position themselves as accessible gathering places for entire communities rather than niche establishments serving narrow demographics.

Narrative as Competitive Advantage: In today's market, where technical brewing excellence has become expected rather than exceptional, brand storytelling provides crucial differentiation. Consumers increasingly care about the values, history, and people behind the products they consume. Effective microbreweries craft compelling narratives around their founding principles, ingredient sourcing philosophies, and community engagement initiatives. These stories, when authentically communicated through physical spaces, digital channels, and staff interactions, create emotional connections that foster loyalty beyond product attributes alone.

The Innovation Imperative: Finally, successful microbreweries understand that stagnation represents their greatest threat. Regular introduction of seasonal offerings, experimental brewing techniques, and cross-industry collaborations create perpetual novelty that rewards repeat visitation. The most astute operators recognize that innovation must extend beyond product development to encompass all aspects of the customer experience. From contactless ordering systems to immersive tasting formats, technological and experiential innovations demonstrate a commitment to continuous improvement that resonates with modern consumers.

In an era where experiences trump products, microbreweries that successfully transform into multidimensional destinations will thrive while those clinging to outdated production-centric models risk obsolescence. The future belongs to those who recognize that they're not merely selling beer – they're crafting memories.

Zero-waste cooking is no longer a niche trend—it’s a conscious shift redefining the culinary landscape in India’s top hotels. At its core, it’s about honoring ingredients in their entirety and innovating within constraints, leading to a new wave of creativity in kitchens across the country.

According to the UN Environment Programme’s (UNEP) Food Waste Index Report 2024, India wastes 78.2 million tonnes of food annually, with 22 million tonnes coming from the food service industry alone. These numbers are a wake-up call for the hospitality sector to lead the change.

Last year, around 40% of food wastage in hotels was reduced in India through zero waste cooking, as per the reports.  Let’s get to know how brands are working on this concept.

Why Zero Waste Cooking
Zero-waste efforts help significantly enhance guest loyalty and brand reputation. Today’s diners are value-driven—they want meals that align with their ethics, not just their palate.

“Techniques like “root-to-stem” and “nose-to-tail” cooking ensure that every part of an ingredient is used—vegetable peels become crisps, bread trimmings are transformed into crumbs, and citrus rinds are repurposed into house-made syrups or bitters. This is not just sustainability in action—it’s smart, resourceful, and deeply respectful of produce and planet. The urgency to adopt such practices is clear,” explained Chef Nishesh Seth, Executive Chef, Shangri-La Bengaluru.

He also pointed that hotels are aligning with sustainability goals through training, better inventory control, and tech-driven kitchen management. Pre-planned menus, reduced spoilage, and repurposed surplus are helping kitchens drastically cut waste. Partnering with local farmers for just-in-time procurement further ensures freshness and minimizes overstocking.

Chef Dheeraj Mathur, Cluster Executive Chef, Radisson Blu, Kaushambi, Delhi NCR said, “Hotels are increasingly recognizing the importance of sustainability and reducing their environmental impact, leading to the adoption of zero-waste practices. Hotels are implementing waste reduction campaigns that encourage guests to reduce, reuse, and recycle. Chefs are trained to repurpose leftover ingredients and scraps into new dishes, reducing food waste and creating innovative culinary experiences.”

Business Impact and Customer Preferences
Zero waste cooking is becoming an integral part of the culinary experience. While precise revenue figures from this practice are not readily available, there is a growing interest from guests who value sustainability. Today’s travelers, particularly from the millennial and Gen Z demographics, actively seek out hotels and restaurants that prioritize eco-friendly practices. 

Expressing his viewpoints, Anshul Dhyani, Executive Chef, ITC Grand Central, Mumbai said, “We offer sustainable dining options through initiatives like Alert Meets and the One Bite Wonder concept, which both showcase our dedication to sustainability while offering exceptional gastronomic experiences. Alert Meets is an innovative dining concept where each dish features a carefully curated selection of locally sourced, seasonal ingredients with minimal food waste.”

“There's a growing customer preference for sustainable options, with eco-conscious travelers increasingly seeking out hotels that prioritize sustainability. Zero-waste practices can help attract eco-conscious customers, improve a hotel's reputation, and reduce operational costs,” pointed Mathur.

Challenges in Zero Waste Cooking
Training and Awareness: One of the challenges in zero waste cooking is the need for extensive training across all levels of kitchen staff. Transitioning to zero waste requires a shift in mindset, where every part of an ingredient is valued. Training staff to repurpose, compost, and handle food waste properly is essential.

Initial Investment: Implementing systems for composting, waste management, and sourcing sustainable ingredients can be costly at the outset. However, the long-term environmental and financial benefits make it worthwhile.

Supply Chain Consistency: Sourcing high-quality, local, and sustainable produce regularly can be challenging. The availability of ingredients can fluctuate, requiring creative solutions to ensure that only the best products are used in a sustainable manner.

Customer Expectations: While some guests embrace the idea of repurposed ingredients or “ugly” produce, others may be unfamiliar with the concept. Ensuring that zero waste dishes maintain the high standards guests expect is a challenge we continually strive to meet.

The future of zero-waste cooking in India is promising as it's a commitment to sustainable luxury. With rising awareness and innovation, the industry is moving towards a time when sustainability is not an initiative, but a standard. As the industry leads the charge in sustainable hospitality, it ensures that every meal is not just a feast for the senses, but a step towards a greener future.

On April 7 every year the world observes World Health Day as a way to raise awareness regarding health challenges and motivate group efforts to address them. To increase awareness and drive worldwide action, the day is dedicated to a certain health issue each year. It highlights the necessity of international collaboration in addressing health issues and acts as a reminder of the significance of good health for personal well-being. 
 
There is different theme in an effort to increase awareness and inspire global action every year. It highlights the need for international cooperation in addressing health issues and serves as a reminder that overall well-being depends on good health.

Going by the trend and the need to incorporate healthier options in their menu, chefs in restaurants are also working hard by using local, seasonal ingredients, farm-to-fork options, sustainable raw materials and everything and anything that gives back to the society in general.

Healthy is no More Boring

“As chefs, it’s our responsibility to craft menus that are both nourishing and indulgent. We are incorporating superfoods, cold-pressed oils, ancient grains, and Vegan alternatives, also we are innovating with techniques like sous-vide and fermentation to preserve nutrients without compromising on flavor,” shared Chef Altamsh Patel, Executive Chef at Hilton Hotels & Resorts by adding that wellness is the new lifestyle and there’s a shift in guest preferences toward health conscious dining.

Also, we see that 7 out of 10 people opt for a healthier options while dining at restaurant or ordering online, pushing these restaurants and chefs to innovate their menu. 

“At Terrai, we’ve been seeing more and more people wanting to eat tasty food that’s also good for their health. So I started thinking — how can we bring that into our cooking without losing our roots? That’s why we added some new dishes to the menu, all made with health in mind. We’ve got Jonna Sundal, made with sorghum – light, high in fiber, and perfect as a snack. Our Millets Khichdi is full of nutrition and easy on the stomach — we use foxtail and barnyard millets for it. Then we have our Terrai Tacos, made with millet shells and filled with fresh veggies. The Amaranth-Coated Veg Cutlet is gluten-free, crisp, and made using amaranth seeds that we get from local farmer cooperatives. Even the millets we use are all sourced from small farmers and women-led groups in nearby villages. And my favorite, the Terrai Yam Kebab, is made with simple senagadda (yam), but full of flavor,” pointed Chef Rizwan of Terrai, Hyderabad by mentioning that these dishes are for anyone who wants to eat better — whether they’re watching their health or just want clean, local food. They keep it honest, tasty, and true to their roots.

What’s the Hype

Chefs are focusing on seasonal, regional, and hyper-local ingredients to create naturally nutritious dishes. They’re also using healthier cooking techniques such as grilling, steaming, fermenting, and slow-roasting. Menus are being curated with a thoughtful balance of macros and micronutrients to deliver a wholesome and satisfying meal experience without compromising on flavor.

“Innovations include introducing “meal-in-a-bowl” concepts that are portion-controlled and nutritionally complete, reducing or eliminating processed ingredients, incorporating complex carbohydrates and low-GI grains, and creating dishes centered around high-protein and plant-based proteins. Many chefs now actively collaborate with nutritionists and food science professionals to ensure their menus meet evolving health standards while still being delicious and engaging,” commented Celebrity Chef Ajay Chopra who is working with some of the top restaurants across country as a consultant.

Sharing his view on the same, Parth Saxena, Executive Chef at Arts Rooms, said, “A lot of chefs are focusing on fermentation, dehydration, and cold smoking to build flavor without relying on fats or excessive salt. Plant-based dishes have taken off big time, and not just for vegans; jackfruit tacos, nut butters or alt milk-based sauces are popular. We have used old grains like jowar in our jowar puffs or buckwheat for tarts. Even desserts are getting innovative like chia puddings, jaggery-sweetened bakes, or avocado mousse.”

He also pointed that in metros like Delhi and Mumbai, the demand for healthier food has grown massively, especially post-COVID.

“Personally, I have integrated things like vegan small plates and gluten-free breads and pastas on request. We are sourcing local, organic produce, some of us even have tie-ups with urban farms. And it’s not just about subtracting calories, it’s about adding value,” he added further.

As wellness remains at the center-stage, restaurants are also trying to put these elements on the plate. For eg; Niraamaya Retreats Backwaters & Beyond, Kumarakom has introduced curated ‘Ayurveda on a Plate’ menus inspired by Dosha-specific dietary recommendations. Guests can now enjoy a balance of flavor and function—with dishes tailored for Vata, Pitta, or Kapha. They also use foraged local greens and traditional cooking vessels like clay pots and stone grinders to preserve authenticity and enhance nutritional value.

“Our approach is deeply rooted in Kerala’s traditional culinary wisdom, but with a conscious shift toward wellness. We’ve reduced the use of refined oil, embraced slow-cooking techniques, and integrated millets, red rice, and seasonal vegetables into everyday dishes. Even our desserts use natural sweeteners like palm jaggery or dates, ensuring a guilt-free indulgence,” mentioned Arun Saseendran, Executive Chef, Niraamaya Retreats Backwaters & Beyond, Kumarakom.

Driven by Health-Conscious Customers

From fitness focused guests, to the modern traveler who values balance, sustainability, and culinary creativity on their plate and working professionals who are looking out for healthier choices as their go-to options have become the top clientele for these restaurant groups. Wellness has become a top priority across age groups, with people becoming increasingly aware of what they’re consuming and how it impacts their overall well-being. Millennials and Gen Z are early adopters of mindful eating, but older age groups are now actively embracing healthier choices as well. This shift isn’t limited to metro cities—urban and semi-urban populations are also showing growing interest in clean, balanced, and transparent food. As awareness spreads, the demand for health-focused dining continues to rise steadily.

"Younger generations are increasingly focused on health, sustainability, and ethical sourcing. They are often open to trying new plant-based options and are influenced by social media trends," added Chef Nagaraj of Koteshwaram Café – Bangalore.

Wine bars in India are evolving rapidly, reflecting a growing appreciation for wines. They are embracing the global trends, offering curated wine lists, and creating immersive experiences like wine tastings and pairing events. 

The wine industry is evolving with wine-based cocktails, sustainable practices, innovative serving styles, and low-ABV wines. Restaurant profitability and customer satisfaction are significantly impacted by wine consumption, with wine sales increasing profit margins and improving the dining experiences. Domestic vineyards are expanding, and imported wines are gaining traction, offering more variety to consumers.

In a recent study, it was stated that around 33% of consumers prefer wines as their preferred alcohol to drink in restaurants.

What’s Trending

Today bars are experimenting with wine spritzers, biodynamic wines, and unique serving formats like wine on tap.

Commenting on how they are innovating, Tarun Singh Visen, Wine Sommelier at The Wine Company, Gurgaon said, “Innovations in the wine segment include the use of technology, such as digital wine lists and automated wine dispensers, which preserve the quality of wine and allow customers to sample premium options by the glass. Some bars are also adopting sustainable practices, like serving wine on tap to reduce waste, and incorporating augmented reality on wine labels to engage customers with interactive stories.”

“Wine is preferred for its sophistication, health benefits, and food-pairing appeal. Winemakers innovate with new aging techniques, blends, and sustainability-driven production. At Yazu Goa, we offer wine-forward cocktails and exclusive tastings,” elaborated Ritesh Choudhary, Bar Manager, Yazu Goa.

Food and Wine Pairings
It’s quite evident that food and wine pairings are preferred especially for date nights or for parties, some people prefer this combo, while some prefer to personalize as per their choices.

Highlighting on this, Sachin Chandra, Sommelier, Perch Wine & Coffee Bar, Mumbai added, “When pairing food with wine, sommeliers focus on balancing flavors. For instance, a rich steak pairs well with a bold red like Cabernet Sauvignon, while a light seafood dish might go with a crisp Chardonnay. These pairings are practiced over different setups of the restaurant, aiming to elevate the dining experience. Sommeliers are increasingly exploring non-traditional pairings, like spicy Asian food with aromatic whites, expanding how we think about wine.”

“In India, a large portion of wine consumption occurs in restaurants. Pairing food with wine involves balancing flavors and intensities. For example, red wines pair well with bold-flavored red meats, while white wines complement lighter dishes like fish or chicken. Acidic wines match well with tangy foods, and sweet wines can balance spicy or salty dishes. The key is to enhance both the food and the wine without overpowering either,” pointed Tarun.

The Challenge
The Key Challenges for wines in restaurants include high taxation, storage, limited awareness among consumers, and logistical issues like maintaining inventory and quality. 

Elaborating on this, Shelton Fernandes, Bar Manager, PCO Mumbai said, “A major challenge in the wine segment remains supply consistency and vintage variation. Consumers still perceive older vintages as superior, making it challenging to maintain consistency. To navigate this, bars are working with select distributors to ensure reliable access to high-quality wines and stable supply chains.” 

In India, the role of mixologists has evolved from being just a bartender to becoming an artist and storyteller behind the bar. Today, mixologists are integral to the dining experience; they shape the beverage narrative, drive creativity, and elevate the overall brand ethos of a restaurant. The rise of modern mixology has been significantly shaped by Western cocktail culture and a surge of creativity within the hospitality industry. 

Brands have played a pivotal role in enhancing the drinking experience, inspiring mixologists to refine their craft and develop extraordinary, memorable cocktails. Let’s see how mixologists have evolved in the industry. Know about their journey, challenges, experience and advice they would like to give for the future mixologists.

Shatbhi Basu, India’s First Lady Mixologist & Independent Director, Mount Everest Breweries Ltd started her journey in bartending in 1981 when this wasn’t really a career option seriously for anyone at all. “We had no way of specializing in the bar unless you travelled abroad. The designation of “bartender “did not exist. We had very little access to ingredients and tools to work with, unlike those in the West. So, our learning came from reading as many books as we could find on bartending and spirits, then adapting international recipes with local ingredients. Being inspired by them but creating our own versions of what could work for our customers. It made us push our boundaries to face challenges and that is what got us to get great at what we did,” she shared.

Playing with flavours is always exciting, and as you learn techniques and up your skills, one learns to innovate using the experiences and share with your customers and the space around you. One can pick flavours from cuisines, desserts, and, in fact, everything you are exposed to. The more you open your mind, the more you are able to get a feel of what works and what doesn’t. It’s a beautiful world of magical flavour journeys that keep you entranced. 

Yangdup Lama, Co-Owner, SideCar who started around 30 years back mentioned that the world of mixology is completely different from what we have now. Young bartenders and mixologists these days have much knowledge, and the exposure is really great. These days, one need not have to wait for long years to become a professional in this field. Earlier, people use to spend 10 years to attain a good position. Now, it’s all faster, earlier we had few types of equipment, nowadays it’s all handy. “We used to read books and gain knowledge. Now, one can browse through the internet and get all the information they want. The experience, exposure, knowledge is much better off and it’s very competitive. Great ideas, more knowledge and creativity are thriving in this field right now,” added Lama.

“Journey into mixology was completely unplanned. I hail from Ukhrul, Manipur and bartending wasn’t something I had considered as a career initially. However, I quickly discovered my passion for it and joined the Roseate team, where I’ve had the chance to develop my skills under the guidance of some incredibly talented professionals. One of the main challenges I faced was being a young woman in an industry traditionally dominated by men. It took a lot of hard work, resilience and perseverance on my part,” commented Chanyo Kashung, Lead Mixologist, ChidyaGhar.

The constant support from her colleagues and the opportunity to break stereotypes at Chidya Ghar, an all-women-run bar, has been a pivotal part of overcoming those challenges. “I’ve learned that every challenge is an opportunity to grow and create something extraordinary. Keep pushing boundaries and never stop learning. This profession is all about creativity and passion so embrace your individuality and don't be afraid to experiment,” she further added.

Felipe Guajardo Silva, Bar Manager & Mixologist, Milagro Mumbai stepped behind a bar at 19, initially drawn to the fast-paced world of hospitality. What started as a job soon became a passion, leading to a career that took him across different parts of the world. A defining moment came when he moved to the Caribbean in Mexico, where he immersed himself in the craft and began refining his skills.

"For me, bartending has always been about pushing boundaries—experimenting with flavors, trying new ingredients, and constantly evolving. Moving to Mumbai introduced me to an entirely new palette of flavors. The vibrant streets, fresh tropical fruits, and diverse spices inspired me to create cocktails that capture that same energy,” he added by pointing that over his 20 years in this industry, the biggest challenge has been getting people to open their minds and palates to new tastes. Earlier, guests stuck to familiar drinks, but today, they’re more adventurous. Now, the challenge isn’t convincing them to try something new—it’s staying ahead of their expectations and constantly innovating.

“I began my journey in the restaurant industry over two decades ago when mixology wasn’t a term known to many in India. Earlier the biggest challenge was access to quality ingredients, equipment, and even awareness was very limited among consumers. We had to innovate with what we had, build knowledge from scratch, and train teams from ground up. At Donmai, I’ve channeled that entire learning curve to design a beverage program that mirrors the restaurant’s philosophy—mindful, balanced, and bold. Every cocktail on our menu is conceptualized to offer a layered sensory experience using modern techniques like sous vide infusions, house-made syrups, and Japanese ingredients, all while keeping approachability intact,” shared Sameer Uttamsingh, Founder & Mixologist, Donmai.

Razwan, Beverage Head, All in Hospitality said, “My journey began in Barcelona, during a time when mixology was experiencing a renaissance. Traveling introduced me to a world of diverse ingredients, techniques, and cultural nuances, deepening my understanding of hospitality. I quickly realized that mixology wasn’t just about making drinks—it was about crafting immersive, unforgettable experiences. One of the greatest challenges has been navigating the diverse drinking cultures across the world. While nightlife and revelry remain dominant themes, the essence of true hospitality lies in striking a balance between honoring traditions and pioneering new concepts,” he shared.

Advice

“I’d say study hard, know everything about each liquid that you work with and every bottle in your bar and be open to constant new learning and change. Ask questions and understand that everything you do in a bar has a reason. Apply your scientific mind to techniques and make every drink a work of art that sings in the mouth,” shared Basu.

Commenting on the same, Lama pointed, “Discipline is the key. Can’t compromise on that. Certain set of principles is needed in the way you work and talk.”

“Stay humble. Learn, teach, and never stop evolving. Always smile, be polite, and remember—most of us spend more time behind the bar than in our own homes. Make that time count,” Felipe.

India’s beer industry is undergoing rapid transformation, driven by evolving consumer preferences, premiumization, and innovation. With a projected CAGR of 8-10%, the craft beer segment growing at nearly 20% annually, the market is shifting toward diverse and premium offerings. The dominance of mass-produced lagers as craft breweries, wheat beers, and low-alcohol options gain popularity among the consumers. Presently, India has over 200 microbreweries, catering to a growing demand for unique and locally inspired flavors. Sustainability is also a rising trend, with breweries investing in eco-friendly production, reduced water consumption, and recyclable packaging. 

What’s Driving the Change

The ‘aperitivo’ culture, prompting people to drink and socialize during the day, in Italy is influencing global drinking patterns. This shift is being embraced in India as well, where younger consumers are experimenting with diverse beverage formats that prioritize taste and experience over high alcohol content. The growing demand for flavored variants has led to an increase in the number of beer brands introducing tap rooms, where consumers can experiment with different flavors and enjoy shared experiences.

“At Simba, we continue to push the boundaries of craft brewing with unique offerings that go beyond traditional beer experiences. For instance, our Diwali hamper featured beer-infused products like Light Beer Vinaigrette, Wit Beer Mustard, Spicy Light Beer BBQ Sauce, and Stout Beer Caramel Chocolates—crafted in collaboration with artisanal brands such as The Gourmet Jar and Paul and Mike. This initiative reflects our dedication to blending classic beer flavors with gourmet innovations, catering to consumers who appreciate novelty and premium quality,” shared Ishwaraj Singh Bhatia, COO & Co-Founder, Simba Beer & ZigZag Vodka.

Similarly, in restaurants and bars, flavoured beer, local ingredients, indigenous flavours are all a hit these days. “Breweries are now adept at using local ingredients to make great quality beers eg. Indigenous millets are being used to brew craft beer,” added Pankil Shah (Co-founder & Director) of Neighbourhood Hospitality by pointing that craft beer preference in restaurants differs from state to state depending on regulations. In general, beer as a category is one of the highest consumed in any restaurant and craft beer is slowly showing an increase in demand especially for lifestyle centric brands.

Partnering with Restaurants

Experiential consumption is a growing trend in the beer industry, and we have capitalized on this by associating with cultural events. 

“Our partnership with the Ziro Festival of Music in Arunachal Pradesh has strengthened our brand presence among a demographic that values music, culture, and craft beer. Such collaborations enhance our appeal in restaurants and on-premise locations, encouraging consumers to choose our beers in social settings rather than just retail purchases. While we have built strong brand equity through events, these initiatives also create opportunities for restaurant collaborations. By integrating our products into curated menus and pairing experiences, we foster organic partnerships with dining establishments, further solidifying our position in the craft beer market,” pointed Bhatia.

Overcoming Challenges

“Key markets like Mumbai and Pune are impacted by rising taxes and complex licensing, making expansion difficult. To overcome these hurdles, breweries can push for policy reforms, strengthen direct-to-consumer sales, and use digital marketing to connect with consumers. Sustainability and innovative flavors also help brands stay competitive in a crowded market,” shared Anirudh Khanna, Managing Director, Independence Brewing Company.

Commenting on Challenges for breweries, Vedant Kedia, Chief Executive Officer, Mount Everest Breweries Ltd explains, “Breweries face a constantly changing landscape—navigating regulatory complexities, fluctuating tax policies, and growing competition from spirits and alternative beverages. Consumer preferences are also evolving, with increasing demand for premium, craft, and unique flavor profiles. On top of that, rising production costs and supply chain challenges add to the pressures.” 

He also pointed that to stay ahead, the beer industry must prioritize innovation, adaptability, and brand experience. Engaging with consumers on a deeper level, embracing digital sales channels, and offering distinctive, out-of-the-box brews will be key to driving the next phase of growth. Today’s beer drinker isn’t just looking for a beverage; they’re looking for an experience.

Vodka is always considered as the spirit of cocktails and it creates the mood of parties, be it house-party or cocktail party. With the tremendous growth in the industry, the flavored vodkas continue to capture the younger demographics seeking unique and versatile drink options. The growing popularity of ready-to-drink (RTD) cocktails fuels up vodka sales by 32% of spirits volume and flavored vodka accounts for 21% of all vodka sold. 

The Market Size

The global vodka market is expected to grow steadily, with India emerging as a key market due to increasing disposable income and evolving consumer preferences. The premium vodka segment in India is witnessing double-digit growth, driven by a young demographic and the rising cocktail culture. With international and homegrown brands expanding their presence, the Indian vodka industry is set for substantial growth.

The growth of vodka industry from 2023 and 2033 is predicted to occur at a CAGR of 5.5%. By 2033, the size of the global vodka market is anticipated to reach USD 68.25 billion.

New Trends and Innovations

Today’s vodka drinkers seek more than just a spirit—they want an experience. The vodka industry is witnessing a shift towards premiumization, sustainability, and unique flavour infusions. Consumers are gravitating towards craft and ultra-premium vodkas with organic ingredients and eco-friendly production methods. Flavoured vodka infused with botanicals, tropical fruits, and spices are gaining popularity.

Restaurant Collaborations

Vodka in India is evolving from a high-energy club drink to a refined, all-occasion spirit. Brands often collaborate with bars to promote themselves in this fast-paced segment and its easier way to grab all the attention from the consumers and to understand about what they need.

“At Lucid, we actively collaborate with restaurants by curating signature cocktails, hosting mixology events, and providing brand visibility through co-branded experiences. Our goal is to make quality vodka more accessible, enjoyable, and integrated into India’s evolving drinking culture. As a homegrown brand, we are at the forefront of this shift, redefining how vodka is perceived and consumed,” explained Mirat Rajguru, Founder & Director, Gradient Beverages.

Bar Innovations

Cocktails have always been vodka’s heartland and restaurants have been innovating a lot in their bar menu.
Commenting on the bar innovations, Pramod Desai, Mixologist, Baliboo said, “With the rise of at-home cocktail-making, more and more people gravitate towards vodka, as it’s a familiar and popular spirit base for drinks. We see that the famed Espresso Martini retains its popularity and is set to continue growing. Tropical flavors alongside light, fruity and refreshing ones are one of the trends.”

Mixologists are elevating vodka cocktails with innovative techniques such as fat-washing, barrel-aging, and clarified milk punches. “House-made infusions, smoke elements, and molecular mixology are redefining classic vodka cocktails, offering consumers a more immersive drinking experience. These innovations enhance vodka’s versatility, making it a favourite among bartenders and cocktail enthusiasts alike,” noted Kashyap Salla, Co-Founder, Zyto.

The Challenges Faced

Key challenges include high taxation, stringent advertising regulations, and competition from whiskey, gin, and mezcals. Kashyap shares, “Overcoming these requires strong brand positioning, experiential marketing, and leveraging digital platforms for consumer engagement. Storytelling around provenance, sustainability, and unique distillation techniques can also help brands differentiate themselves.”

While Nikhil Agarwal, Founder, All Things Nice said, “The challenges for Vodka for those brands that are already in the market that are big brands, are far less compared to new brands wanting to enter the Indian market. You need a lot of marketing ammunition in terms of spends to be able to create a brand in India. For example, the big boys, big brands like Grey Goose, Kettle One, Absolut, etc. are very, very strong. In order for Vodka brands that want to enter the Indian market and want to make a name for them, they will have to invest heavily into the market. Otherwise, they're not going to be able to make a name for themselves. The main factor is high custom duties, very high excise and VAT, and of course, each state having its own labor registration laws, rules and policies, which makes it quite difficult.”

The Future

The future of vodka in India is promising, with increasing demand for high-quality, mixology-friendly spirits. The shift towards home consumption, the rise of cocktail culture, and innovations in vodka-based RTDs will shape the market.  There can be a rise of high quality craft Indian vodka brands in the market. Additionally, bars and lounges will continue to drive premium vodka consumption, encouraging brands to invest in on-trade experience which makes us realize that the industry is all set to boom with a higher growth rate.
 

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.
 

These days, there is a surge in home-grown brands—from beauty and fashion to food and beverages. This shift has given rise to a strong demand for locally crafted products that resonate with Indian tastes and preferences. They are gaining both domestic loyalty and international recognition. Driven by shifting consumer tastes, rising disposable incomes, and a growing respect of luxury and artisan beverages, domestic alcohol businesses in India have been remarkably flourishing in recent years. Initiatives like "Atmanirbhar Bharat" and the "Vocal for Local" definitely contribute to it. So, what is the market size?

The Indian alcohol beverage market was estimated to be worth $52.4 billion as of September 2024, with a large share of the market being accounted for by domestic brands. By 2028, the alcohol market in India is anticipated to expand at a compound annual growth rate (CAGR) of 6.8%.

What’s Trending

The alcohol industry is seeing new trends, such as the rise of premium and craft beverages, flavoured alcohol, and eco-friendly packaging. More brands are using local ingredients and experimenting with unique flavours to attract customers. 

“At Medusa beverages we are also conscious on the ingredients that go into our beer, and we are one of the few brands to disclose the exact percentage of alcohol in our beer which has now become a trend,” shares Gaurav Sehgal, Head of Marketing, Medusa Beverages.

●    Premiumization & Unique Ingredients: Consumers now seek high-quality, flavorful brews that offer more than just a drink—they want an experience. Use of saffron, ginger, turmeric, and peppercorn in its craft beers reflects this shift.

●    Low-ABV & Sessionable: The rise of lighter, all-day drinkable alcohol is evident for consumer preferences.

●    Experimental Flavors & Indian-Inspired Brewing: Use of Flavours with zesty lemon rind, ginger, turmeric, and peppercorn, caters to consumers looking for bold yet refreshing flavors.

●    Global Expansion: Homegrown alcohol brands are becoming a great player in international markets.

Shantanu Upadhyay, Co-Founder & CEO, Kati Patang notes, "Our beers are crafted for a new generation of drinkers—those who want complexity, quality, and Indian flavors. The industry is shifting, and Kati Patang is at the forefront of this evolution. India needs to tax alcohol by ABV, not volume. Consumers want to ‘drink less but drink better,’ yet our policies push them toward stronger spirits instead of premium craft beer."

"To stay ahead, we leverage data-driven marketing, collaborate with influencers, and expand strategically across states. Our focus remains on affordability without compromising quality. Strong branding, tech-driven personalization, and community-building ensure we reach the right audience in India’s competitive beer market," adds Tarun Bhargava, Co-Founder & CEO, Proost.
 

The Foreseen Challenges
●    Excessive Taxation: Beer is taxed 8-10x more than spirits, despite its lower alcohol content.
●    Regulatory Hurdles: State-specific excise duties and brand registration fees make craft beer costlier than necessary.
●    Consumer Education: While craft beer is growing, many consumers still default to mainstream lagers. It can be tackled with tasting events, digital storytelling, and premium brand positioning.

However, the industry faces challenges like different state regulations, high taxes among others. While big cities remain key markets, smaller towns are also becoming important as more people there start exploring new products.

GopiChand Cherukuri, Founder, Indian Craft Brewery commented, ‘Bangalore is a hotbed for craft beer innovation. We're seeing experimentation with local ingredients like millet and growing interest in barrel-aged and sour beers. Sustainability is also gaining traction. However, complex regulations and rising raw material costs (like a 20% increase in barley prices) are challenges.”

He adds, “Recently, you might have noticed the no. of outlets got shutdown in Koramangala, Bangalore due to high rental costs. To overcome these, we focus on efficiency and local partnerships. The market is becoming more inclusive, with a growing number of women consumers, now around 25% in urban areas.”

Right Audience in the Competitive Market

In a crowded market where consumer preferences are evolving rapidly, brands must do more than just sell a product—they must create an ecosystem of experiences, storytelling, and cultural relevance. 

Brands use digital marketing, social media, and influencer collaborations to reach the right audience. They also partner with bars, restaurants, and retail stores to make their products more visible. Sponsoring events, running promotions, and engaging with customers through interactive experiences help brands build loyalty and stand out in a competitive market.

“The brand’s strategic distribution ensures that its brews are available in India’s top bars, premium retail outlets, and select international markets, positioning Kati Patang as a globally competitive Indian craft beer. However, true consumer connection goes beyond availability—it’s about engagement. Kati Patang achieves this through experiential marketing, with Kati Patang Trial Room serving as its flagship initiative, creating a space where subcultures, creativity, and craft beer collide. This immersive approach fosters deeper and more meaningful connections, ensuring the brand remains memorable and relevant to its audience,” notes Shantanu.

Differential Pricing

The pricing of the products differ from state to state because of the changing government policies.

Gaurav adds, “Medusa Beverages is available in multiple states across India in liquor stores, bars, and other retail outlets. At present we are in seven States including Delhi, Punjab, Himachal, Chandigarh, UP, Uttarakhand, and Chhattisgarh. However, pricing varies because each state has different tax and excise policies. Some states impose higher taxes, leading to different prices across locations.”

“Kati Patang is available in select states across India, with pricing variations reflecting the diverse excise duties, taxation policies, and regulatory frameworks in each region,” mentions Shantanu.

Government Regulations to Follow

Government regulations in the alcohol industry keep changing. Recently, stricter rules on labeling and packaging have been introduced. Brands must follow these rules carefully to avoid legal issues and continue expanding. As policies evolve, companies need to stay updated and ensure compliance to operate smoothly in different states. Few other rules are:
●    Aligning Taxation with Global Standards – Taxing alcohol by ABV instead of volume would make more affordable.
●    Introducing a Nationwide GST – This would eliminate state-by-state tax variations and make pricing more competitive.
●    Allowing Online Sales – Current restrictions prevent from reaching wider audiences, despite technological safeguards.

“Another key area of focus for the government is sustainability. Many states are encouraging breweries and beverage manufacturers to adopt environmentally friendly practices, such as sustainable packaging, water conservation in brewing processes, and reducing the carbon footprint in logistics. At BeeYoung, we are committed to sustainable brewing and continuously explore ways to make our production process more eco-friendly,” pointed Abhinav Jindal, CEO of Kimaya Himalayan Beverages (BeeYoung Beer and BeeYoung Brewgarden).

Highlighting further, he said, “Changes in retail and distribution policies have also impacted the industry. Some states are revising their excise laws to streamline the procurement process for modern trade channels and allow greater flexibility in on-premises sales. Keeping pace with these regulatory developments is crucial, and we actively work with industry bodies and policymakers to ensure compliance while also advocating for reforms that support the growth of homegrown craft beer brands.”

The Future

The future of home-grown alcohol brands looks bright. Consumers are willing to spend more on high-quality drinks, and brands are focusing on offering new experiences like brewery tours and tastings events. Digital engagement will continue to play a big role in marketing. Indian brands also have opportunities to expand to international markets, especially in regions where Indian flavours are gaining popularity. Growth will depend on innovation, strong branding, and adapting to changing customer preferences.
 

Restaurant India conference and awards has set a benchmark among restaurant fraternity for building a world class show on the business of restaurants in India. Restaurant India recently hosted first edition of ‘Tamil Nadu and Kerala’ inviting restaurateurs, chefs, policy makers, cloud kitchen brands from the region to attend the conference and awards that happened on 12th February at The Westin Chennai.

Driven by an appetite to try and experiment new cuisines, growth of experiential restaurant and globalisation, the food service industry in Chennai hold 4th position in India with a market size of Rs 15.6 thousand crores. In the organized segment, Quick Service Restaurants (QSR) lead with a substantial 38% market share, followed closely by Cloud Kitchens at 30%.

Here are top 4 key Trends that the market is witnessing: 

Multi-format/brand Restaurant is a Success: A city that’s known for its rich cultural and history, Chennai has given some of the top legacy chains to the country that are running into a multi-brand restaurant. “Indian restaurant is evolving and nobody today wants to run a single format restaurant rather experimenting their hand with multi-brand format catering to a larger crowd is successful,” shares Shriram Rajendran, Chef and CEO, The Table that runs multi-brand under a single central kitchen.

Leveraging Word of Mouth Marketing: Equipping customers with reasons to start talking should be the core mission of any restaurant and there’s no powerful marketing strategy than people talking about your brand. “Word of mouth and customer is the only way of marketing that we did over the years,” says Mani Ram Selvaraj, Fourth-Generation Entrepreneur, Ponram Biriyani Restaurant that’s into the business for almost five decades now.

It’s All About Experience: A restaurant is no longer known for its food today. Now that quality, value, sanitary, location, and staff are table stakes—requirements that every restaurant should meet for guests to consider it—the ability to deliver consistently engaging, memorable experiences that drive a connection to the brand at every touchpoint is more critical than ever. “We as a brand witnessed that people these days are looking for an experience rather than just food. Gone are the days when people just want to come, eat food and go. Brands that are able to crack the experience level of the customer are the brands that can sustain in the coming years. And, we want to focus on experience,” points Anand Krishnan, Director, Namma Veedu Vasanta Bhavan that has grown from a 60 seater restaurant to a 325 seater restaurant over the years.

Consistency is the Key: If you’ve been in the restaurant industry long, you’ve undoubtedly heard operators talk about the struggle to find and retain qualified chefs. That’s the first problem. And, to retain and maintain consistency is another. “It is about consistency, what you ate last time matters a lot as people are coming back to it,” mentioned Nikhil Nagpal, Chef Culinaire, Avartana, ITC Grand Chola.

The farm-to-table movement has gained immense popularity in recent years, driven by growing consumer demand for fresh, organic, and sustainable food options. Restaurants worldwide are now taking this concept a step further by introducing hyper-local menus that focus on sourcing ingredients from local farms, urban gardens, and even their own backyard gardens. This trend is reshaping the dining experience, offering fresher meals while fostering local economies and reducing environmental impact.

The Rise of Hyper-Local Menus

As consumers become more conscious of where their food comes from, hyper-local menus are emerging as a key differentiator in the restaurant industry. Chefs and restaurateurs are forging direct partnerships with local farmers, fishers, and artisanal producers to curate menus that change with the seasons and reflect the region’s natural bounty.
Hyper-local sourcing is not just about freshness; it also aligns with sustainability goals by reducing carbon footprints associated with long-distance food transportation. Locally sourced ingredients spend less time in transit, leading to reduced spoilage, better nutrition retention, and ultimately, a superior dining experience.

Benefits of Hyper-Local Menus

Unmatched Freshness and Flavor: One of the biggest advantages of hyper-local sourcing is the freshness of ingredients. Fruits and vegetables are often harvested just hours before they reach the kitchen, ensuring peak flavor and nutritional value. This also allows chefs to experiment with heirloom varieties and lesser-known local produce that might not be available through conventional supply chains.

Stronger Community Connections: Restaurants that prioritize hyper-local menus build stronger relationships with local farmers and food producers. This fosters a sense of community and mutual support, as restaurants provide a stable market for farmers while gaining access to exclusive, high-quality ingredients. In some cases, restaurants even establish partnerships with community-supported agriculture (CSA) programs, further strengthening local ties.

Sustainability and Reduced Waste: Sourcing food locally means significantly lower transportation emissions and packaging waste. Additionally, many hyper-local restaurants embrace a nose-to-tail or root-to-stem approach, ensuring minimal waste by using every part of an ingredient. This philosophy supports sustainability and helps reduce overall food costs.

Customization and Seasonal Variety: A hyper-local menu thrives on seasonality, which means customers get a constantly evolving dining experience. Menus adapt to what is available locally at any given time, encouraging chefs to be creative and dynamic. This keeps diners engaged and coming back to try new seasonal offerings.

Challenges in Implementing Hyper-Local Menus

Despite the many benefits, shifting to a hyper-local menu model is not without its challenges. One of the primary hurdles is ensuring consistent supply. Small local farms may struggle to meet the high demand of busy restaurants, especially during off-seasons or in regions with extreme climate conditions.

Additionally, pricing can be a concern. While hyper-local ingredients are often superior in quality, they can be more expensive than mass-produced alternatives. Restaurants need to strike a balance between maintaining fair prices for consumers and supporting local growers.

Logistics also play a role. Unlike conventional suppliers that deliver in bulk, hyper-local sourcing may require multiple small-scale transactions, which can be time-consuming for restaurant management.

Success Stories and Innovative Approaches

Many restaurants are finding innovative ways to make hyper-local sourcing work effectively. Some have started their own rooftop or backyard gardens to grow herbs, vegetables, and even edible flowers. Others collaborate with urban farming initiatives and hydroponic projects to secure fresh produce year-round.

For instance, Blue Hill at Stone Barns in New York has gained worldwide recognition for its farm-to-table philosophy, with most of its ingredients coming from its own farm. Similarly, Noma in Denmark has revolutionized hyper-local dining by foraging local forests for ingredients and sourcing from regional farmers.

Food halls and pop-up dining experiences are also embracing hyper-local sourcing. Many feature vendors who work directly with nearby farms and bakeries, creating a culinary ecosystem centered on freshness and sustainability.

The Future of Hyper-Local Menus

As more consumers embrace conscious dining choices, the hyper-local trend is likely to grow. Advances in indoor farming, hydroponics, and aquaponics will make it easier for restaurants to secure fresh produce year-round, regardless of climate limitations. Furthermore, the rise of digital platforms connecting farmers with chefs will streamline sourcing, making hyper-local menus more accessible.

The farm-to-table movement has evolved into a dynamic force reshaping how we experience food. Hyper-local menus offer a sustainable, flavorful, and community-driven approach to dining, proving that fresh and locally sourced ingredients are more than just a trend—they are the future of food. As more restaurants adopt this philosophy, diners can expect a more personalized and environmentally friendly culinary journey.

The Indian ice cream scene is experiencing a vibrant renaissance, driven by a youthful palate eager for flavours that transcend the conventional. In recent years, India’s ice cream market has witnessed a remarkable evolution, moving away from the familiar vanilla, chocolate, and strawberry offerings. Today, the landscape is bursting with bold, innovative flavours that reflect the country’s culinary diversity and heritage. Indians are seeking innovative, artisanal creations that break the mould of traditional treats. Think of the beloved kulfi, that age-old dessert born during the Mughal reign, now reincarnated with contemporary twists that enchant the taste buds. Brands are taking inspiration from beloved Indian desserts and street fares, turning everyday flavours into extraordinary frozen confections. 

Leading the charge is Naturals Ice Creams, the iconic brand that has championed the use of fresh, natural ingredients since its inception. With over a hundred flavours ranging from the nostalgic chikoo to the exotic jackfruit custard apple, every scoop tells a story rooted in local produce without preservatives. Their flirtation with inventive flavours extends to unique offerings such as gajar halwa ice cream, which seamlessly marries the traditional with the innovative. Apsara Ice Creams is another traditional stalwart, echoing this narrative with flavours that reflect urban India’s eclectic spirit. With selections like pani puri ice cream and crunchy chikki, Apsara celebrates a fusion of childhood memories and street snacks, proving that nostalgia is as much a flavour as it is a sentiment.

The shift towards health-consciousness is notable, as younger generations favour artisanal varieties devoid of artificial flavours. The rise of gourmet ice creams, spotlighted in the Godrej Food Trends Report, underscores a palpable excitement within millennial and Gen Z demographics. From tarty lemon and lavender passion fruit to the more avant-garde chili basil, the avenues of flavour exploration are wide and varied. Following the success of its restaurant and retail venture, Burma Burma India has introduced artisanal ice creams that celebrate rich flavours and nostalgia. With six unique gourmet offerings, these small-batch treats inspire joy and creativity. Highlights include Pineapple Energee, a childhood favourite blended with brown butter crumble, and Avocado & Honey, topped with honey caviar. Other flavours feature Dark Chocolate, Caramelized Chocolate & Cheese, Sunshine Lemon & Poppy Seed, and the distinctively aromatic Durian.

“The new ice cream flavours cater to Millennials and Gen Z, evoking nostalgia from ice cream rituals like parlour visits and family gatherings. This range embodies our dedication to innovation, with packaging that captures the essence of vintage parlours and ice cream trucks”, shares co- founder Ankit Gupta.

Kolkata’s The Fat Little Penguin dares to tread even further with unique flavour profiles like mami filter coffee and jaggery sorbets, capturing the essence of local culinary folklore. Customers flock here not just for ice cream, but for an experience steeped in tradition and modernity alike. Amadora in Chennai further exemplifies this gourmet wave, delivering artisanal treats like no other, from ice cream sandwiches to innovative milk flavours, and drawing a crowd that spans generations. The focus on quality and authenticity embodies a shift away from mass-produced, artificial options.

The ice cream revolution in India is not merely a trend; it’s a testament to the rich tapestry of Indian culinary influences. In groovy parlours and quaint ice cream shops, ice cream rituals are redefined, echoing a longing for connection and shared moments over tantalizing, uniquely flavoured desserts. Whether you’re exploring celebrated classics or avant-garde concoctions, the opportunities for flavour discovery are as vast as the landscape of this vibrant nation.

(Awarded the "Best food writer in the country" by the Indian culinary forum, WACS and the ministry of Tourism, Rupali Dean writes on food and travel.)
 

Have you ever imagined a meal without spices? It would be unthinkably bland! While some might experiment with minimal seasoning in the name of culinary innovation, spices remain the beating heart of Indian cuisine. India’s culinary landscape is a vibrant symphony of flavors, with spices playing the lead role.

India’s love affair with spices is legendary. For centuries, these little packets of flavor have done more than just enhance food—they’ve influenced trade, culture, and even global history. Today, spices remain the cornerstone of India’s culinary and cultural identity. From homes and street-side eateries to fine-dining restaurants and global food chains, spices are the secret behind unforgettable flavors.

As the Indian food and beverage (F&B) industry evolves, spices are no longer confined to traditional recipes. They’ve become the muse for culinary innovation, starring in cocktails, desserts, and fusion cuisines that push boundaries. This transformation has not only redefined dining experiences but also catapulted the Indian spice industry to unprecedented heights.

Market Size: A Billion-Dollar Treasure Trove

The global spice market is on a spicy growth trajectory. From 2024 to 2032, it’s projected to expand at a CAGR of 8.11 percent, hitting a valuation of $15.74 billion by 2032. India exported a record $4.46 billion worth of spices in 2023–2024, marking a 17 percent increase from the previous year. Volume-wise, the export surged by 9 percent to surpass 15.39 lakh tonnes.

Production: A Diverse Spice Palette

India produces approximately 75 of the 109 spice varieties recognized by the International Organization for Standardization (ISO). From curry powder and cardamom to ginger, cumin, and pepper, the diversity is unparalleled. These spices find their way into kitchens across the globe, symbolizing the rich culinary heritage of India.

Export Landscape: Spicing Up the Globe

Indian spices reach 159 countries worldwide, with China, the United States, Bangladesh, the UAE, and Sri Lanka among the top importers. Together, these markets contributed over 70 percent of the total export revenue in 2023–2024, underscoring India’s dominance in the global spice trade.

Transforming Ingredients into Culinary Masterpieces

Spices don’t just enhance food; they narrate stories of tradition and innovation. Hamid Ahmed, CEO of Hamdard Foods India, shares, “The spice industry has experienced remarkable growth. From Kerala’s aromatic cardamom to Rajasthan’s fiery chilies, India has emerged as a global leader. The rising demand for Indian flavors, both locally and internationally, fuels this growth.”

However, the journey isn’t without challenges. Ahmed notes, “Fluctuating global prices, logistical issues, and quality control complicate the supply chain. Yet, these hurdles inspire us to innovate. Our Khaalis Spices ensure authenticity while catering to evolving consumer tastes.”

Trends: A Health-Conscious Shift

The spice industry is embracing trends like organic and sustainably sourced spices, reflecting a broader shift towards health-conscious dining. Ahmed highlights, “Today’s diners not only seek delicious flavors but also health benefits. This creates opportunities for restaurants to design menus showcasing the unique qualities of each spice.”

With technological advancements improving cultivation and distribution, Ahmed is optimistic: “We aim to share the richness of Indian spices globally while preserving their heritage and embracing innovation.”

Growth Drivers: The Global Spice Rush

The growing global appetite for spices is a boon for India. KritiMehrotra, Co-Founder of Organic Tattva, observes, “There’s a notable surge in spice exports as Western nations recognize their health benefits. India’s diverse range of spices has immense potential in the global market.”

Hemender Reddy, Founder of Dakshin &The Moonshine Project, shares his sourcing strategy: “Being a South Indian restaurant, we procure spices directly from farmers in Coorg and Kerala. Our masalas are made in-house, and ingredients like chili powder and turmeric come from women-led NGOs. This ensures freshness and empowers communities.”

The Perspective on Whole Spices

Commenting on the dynamics of whole spices, Mukul Dev Katara, Founder & CEO of Vaahe Spices, remarks, “The market is dominated by big players, making it tough for newcomers. International trade barriers, like pesticide concerns, add to the challenges. However, with many emerging companies and restaurants crafting their own spice blends, the sector is growing.”

Seasonal Challenges in Cuisine

Seasonal menus, while promoting sustainability, come with their own set of hurdles. Rohit Kasuganti, Founder & CEO of Terrai & Telangana Spice Kitchen, lists key challenges:

1. Unpredictable Supply: Weather impacts seasonal produce availability.
2. Short Shelf Life: Ingredients like winter greens spoil quickly.
3. Flavor Variability: Inconsistent quality disrupts standardized recipes.
4. Consumer Habits: Many diners prefer classics over seasonal dishes.
5. Staff Adaptation: Training is needed to handle seasonal changes.
6. Supply Chain Issues: Dependence on local suppliers can cause delays.
7. Higher Costs: Seasonal ingredients often come at a premium.

Overcoming Challenges

Chef Krishna Tiwari, Executive Chef at Kyma, shares his approach: “We build relationships with small-scale producers who prioritize traditional methods. By creating blends and powders in-house, we control quality and retain the spices’ full aroma and flavor.”

For Chef Tiwari, honoring the freshness and essence of spices is about delivering an authentic dining experience that resonates with tradition and innovation alike.

Innovations & Future Trends

Spice blends are evolving, offering new tastes and uncompromised quality. Mukul adds, “The market is shifting, with regional players like ‘Eastern’ in Kerala and ‘Aachi’ in Tamil Nadu leading the way. We plan to expand internationally, focusing on quality and consistent aroma. While whole spices remain niche, the demand is growing.”

Technological advancements promise to revolutionize spice production, offering a glimpse into a future where the spice industry grows stronger, bolder, and more innovative.

A Flavorful Future Awaits

As the spice industry continues to thrive, it not only adds flavor to our plates but also shapes the culinary world with its cultural and economic significance. The journey ahead promises a blend of tradition, innovation, and global appreciation for the vibrant world of spices.

As we edge closer to 2025, the Indian dietary landscape is poised for a revolution, one filled with vibrant flavours that dance toward health and wellness. Gone are the days of mindless munching on fried snacks; the spotlight now shines on protein-packed and fibre-rich offerings that facilitate a healthier lifestyle.

Culinary wizards and nutrition experts alike herald the rise of anti-inflammatory diets, enticing us with a symphony of fruits, nuts, and legumes that promise not just sustenance but a support system for our bodies. Snack time is receiving a makeover, transforming from the usual calorie-laden culprits to wholesome alternatives—think roasted makhanas and nuts strutting down our plates, replacing old bad habits. 

SIPPING HERBAL WELLNESS DAILY

And yes, herbal teas are not just a winter indulgence anymore; they’ve become a trendy staple year-round. Brewing up comfort and health, these divine infusions are making a strong case for gut health and digestion, and it’s a trend poised to peak in the years ahead. Let’s not forget that sugar and salt are doing the cha-cha out of our diets. Cleansing our plates of these culprits, the mantra for 2025 is “calorie restriction without malnutrition.” It’s a user-friendly approach to eating mindfully, spotlighting fresh fruits, vibrant salads, and comforting soups, while opting for natural sweeteners like jaggery, honey, and dates. 

PROTEIN POWER, FIBRE FORWARD

In the realm of protein, the landscape is crystal clear. Protein and fibre are the dynamic duo—central to our diet for enhanced gut health and better overall vitality. The narrative is evolving as we become increasingly aware of our dietary choices, leaning into plant-based options that complement but don’t completely overshadow traditional non-vegetarian foods. The protein punch is too hearty to ignore, echoing the sentiments of health aficionados celebrating balanced meals.

NOURISH WITH NUTRIENT RICHNESS

Emerging paradigms also show that an anti-inflammatory diet isn’t just a buzzword; it’s essential. Forget the clichés of fast food and embrace a rainbow of nutrient-dense ingredients that help combat chronic conditions like diabetes. Think omega-3-rich walnuts and omega-6 packed flaxseeds—a delicious way to fend off inflammation while indulging your taste buds!

More than just dietary changes, this culinary evolution embraces mindful eating habits. The rising awareness of non-communicable diseases (NCDs) is altering how we perceive food. Annual health check-ups aren’t merely a record-keeping activity but a proactive measure towards combatting lifestyle diseases that decimate our vitality. 

A FLAVOURFUL FUTURE AHEAD

So as 2025 creeps closer, let’s gird ourselves for a transformation—not just in how we eat, but in how we think about nourishment. It’s not merely about consuming less; it’s about consuming better. Armed with knowledge and a taste for health, India is poised to set the table for a fresher, healthier, and richly flavourful future. When it comes to food, we’re ready to embrace the change. Here’s to a culinary renaissance—may the forks be ever in your favour!

(Awarded the ‘Best food writer in the country’ by the Indian culinary forum, WACS and the ministry of Tourism, Rupali Dean writes on food and travel.)

Once regarded as a secondary revenue stream, food and beverage (F&B) operations now contribute significantly to hotel revenues, accounting for 35 percent to 50 percent of the total income. This growing importance is fueled by innovative concepts such as specialty dining and expansive banqueting services, coupled with a cultural shift towards dining out more frequently. With the Indian hotel industry projected to grow at an annual rate of 9 to 11 percent through FY25, driven by robust domestic and international travel demand, F&B is poised to play a transformative role in shaping the industry's future.

“F&B is no longer just an amenity; it is a cornerstone of revenue generation in hotels," explains Deepraj Vanju, Food & Beverage Manager at Courtyard by Marriott Mahabaleshwar. "At our property, we’ve redefined F&B experiences by crafting unique culinary journeys. Initiatives like The Berry Library, which celebrates local produce, or immersive dining concepts like Moonlight Dining and Quarter Deck Sundowners, have not only enhanced guest satisfaction but also significantly boosted footfalls and revenue. With strategic pricing, seasonal promotions, and a focus on experiential dining, F&B has emerged as a key driver of incremental revenue and guest loyalty.”

To capitalize on this momentum, hotels are reimagining their F&B strategies by emphasizing innovation, technology, and sustainability. Specialty dining experiences are at the forefront of this transformation, with themed restaurants, regional cuisines, and curated culinary concepts designed to attract both in-house guests and local patrons. Rooftop dining, menus showcasing locally sourced artisanal ingredients, and exclusive culinary experiences are becoming defining features of modern F&B offerings. However, challenges remain, as Michael Grove, COO at HotStats, highlights: “F&B is out of sync. Guests are spending more on room rates, wellness, spas, and leisure activities, but not enough in food and beverage outlets to offset cost increases.”

Aligning F&B offerings with local market demands is critical to enhancing profitability. Developing concepts that resonate with the local community not only draws external patrons but also increases footfall and revenue. Across India, hotels are leveraging local produce and culinary traditions to create distinct dining experiences. For example, Leisure Hotels Group celebrates Kumaoni cuisine by crafting dishes such as aloo gutka bruschetta with bhang ki chutney and Kumaoni cheese platters in Uttarakhand. Similarly, Novotel Goa Candolim integrates local ingredients like kokum, star fruit, and jamun into its cocktails and dishes, showcasing how regional flavors can redefine culinary experiences. At Courtyard by Marriott Mahabaleshwar, F&B contributes approximately 35 percent of the overall revenue, driven by a balanced mix of resident guests, walk-ins, and MICE events. Initiatives like curated celebrations, destination dining, and strategic marketing partnerships have played a pivotal role in achieving this success.

Technology has emerged as a key enabler in transforming F&B operations. Innovations such as QR-based menus, contactless payments, and AI-powered customer service have enhanced operational efficiency and guest convenience. Sustainability is another cornerstone of modern F&B strategies, with hotels adopting eco-friendly practices like reducing food waste, sourcing locally, and using energy-efficient technologies to cater to the growing demand for environmentally conscious dining options.

The future of F&B in Indian hotels looks exceptionally promising. A resurgence in leisure and business travel, coupled with increasing foreign tourist arrivals, is driving higher occupancy rates and boosting demand for diverse dining options. Major hotel chains are recognizing this potential, with significant investments to expand their F&B portfolios. For instance, Indian Hotels Co. Ltd (IHCL), the parent company of Taj Hotels, has announced a ₹50 billion investment plan to double its hotel count and strengthen its culinary offerings. Moreover, evolving consumer preferences for experiential dining, health-focused menus, and authentic flavors are prompting hotels to continuously innovate and adapt their F&B services to meet these expectations.

Radisson Hotel Group is expanding its innovative F&B portfolio in India with the rollout of Meetha by Radisson, an artisanal mithai (sweets) offering conceptualized by celebrity chef Rakesh Sethi. The group is also set to introduce its global culinary concepts, including Balaustine and ISSEI. Balaustine showcases the rich and diverse flavors of the Barbary Coast, Levant, and neighboring Middle Eastern regions, while ISSEI specializes in Nikkei cuisine, an intriguing fusion of Japanese and Peruvian culinary traditions. Popular dining brands like The Great Kabab Factory, Ni Hao, and My South are also preparing to expand to new locations, reflecting the group’s commitment to diverse and high-quality dining experiences.

As F&B continues to revolutionize the Indian hospitality landscape, it has evolved from a supplementary service into a critical growth driver and differentiator. The shift from traditional all-day dining to innovative, vibrant concepts is not only enhancing guest experiences but also solidifying F&B’s role as a vital revenue stream. By embracing cutting-edge technology, sustainability, and creative culinary approaches, Indian hotels are setting new benchmarks in hospitality, ensuring their F&B offerings remain a compelling draw for both local and international audiences.

The food industry has long been a cornerstone of economies worldwide, but 2025 promises to be a pivotal year for culinary careers. As we move through the complexities of post-pandemic recovery, the demand for skilled culinary professionals is skyrocketing. From restaurant kitchens to innovative food start-ups, sustainability movements, and the booming culinary tourism sector, opportunities for culinary professionals have never been more abundant.

Increased Demand for Skilled Chefs and Culinary Professionals: The global food industry has experienced rapid transformations in the last decade, and as we head into 2025, the demand for skilled culinary professionals is higher than ever. A surge in dining experiences, both in-person and virtual, has created a need for chefs who can deliver exceptional food and culinary innovation. With the post-pandemic era bringing about new business models such as pop-up restaurants, food trucks, and unique dining concepts, the culinary landscape is expanding, and the demand for professionals who can adapt to these trends is growing.

Sustainability and Ethical Eating: In 2025, sustainability in the culinary world will not just be a buzzword, but a guiding principle for both restaurants and consumers. With growing awareness about climate change, food waste, and ethical sourcing, chefs will be required to craft menus that focus on sustainability. This includes using locally-sourced ingredients, embracing plant-based options, reducing food waste, and advocating for fair-trade products.

Rise of Food Technology: Food technology is another key driver in the growth of culinary careers in 2025. Innovations in food production, preservation, and preparation methods are reshaping how chefs approach their craft. From 3D food printing to lab-grown meats and AI-powered kitchen tools, food technology is revolutionizing the kitchen and creating demand for culinary professionals who are skilled in working with these new tools and techniques.

As automation and AI become more prevalent in food production and preparation, chefs and culinary experts will be required to blend their expertise with technological advancements. Whether it's using smart kitchen appliances, working with food safety technology, or leveraging AI for personalized nutrition, culinary professionals will need to stay ahead of the curve to meet the needs of a tech-savvy food industry.

Culinary Tourism: A Global Phenomenon: Culinary tourism, or food travel, has become one of the fastest-growing sectors in the tourism industry. People are increasingly seeking authentic, immersive dining experiences that highlight the unique culinary traditions of different regions. This trend is expected to continue its rapid growth in 2025, with food being a central part of travel experiences. As culinary tourism expands, the need for chefs, food tour guides, and culinary experts with specialized knowledge of regional cuisines will continue to rise. Aspiring chefs with a passion for global cuisines will find plenty of opportunities in food-centric tourism, whether through destination restaurants, culinary tours, or collaborations with local food festivals.

Increased Focus on Health and Wellness: With an increasing global emphasis on health and wellness, the culinary world is also evolving to meet consumers’ growing desire for nutritious, balanced meals. In 2025, there will be a greater emphasis on chefs who can create meals that cater to specific dietary needs such as gluten-free, vegan, keto, and other specialized diets. Additionally, the wellness industry is influencing how chefs approach food, with a growing demand for functional foods that support mental and physical well-being.

Culinary professionals who are knowledgeable in nutrition and health-focused cooking will be in high demand. This trend is fueling the rise of dietitian-chefs and culinary nutrition experts who can bridge the gap between culinary expertise and nutritional science. As consumers become more mindful of what they eat, culinary professionals will need to expand their skill set to meet these evolving demands.

Education and Professional Development in Culinary Arts: As the demand for culinary professionals continues to grow, so too does the need for advanced culinary education and professional development. In 2025, culinary schools and training programs will play a pivotal role in preparing the next generation of chefs. These institutions are evolving to offer specialized courses in sustainable cooking, food technology, culinary entrepreneurship, and digital content creation, allowing students to stay ahead of emerging trends.

The food industry is undergoing significant transformation, driven by trends like sustainability, food technology, health-conscious dining, and culinary tourism. As we approach 2025, the demand for skilled culinary professionals will continue to grow, offering diverse career opportunities for those willing to embrace innovation and creativity. Whether you’re an aspiring chef, a seasoned professional, or someone looking to make a career shift, 2025 is an exciting time to be part of the culinary world.

India is a country that hosts a mind-blowing array of cultures and so it’s no surprise that the Indian cuisine is also quite exotic. Every region, state and even district has its own tastes, methods and dishes inherited from the earlier generations. While the Chettinad curries originating from Tamil Nadu are hot and spicy, Bengali fish preparations are comparatively subtle, Awadhi Biryani is robust. With people being more explorative about the food they eat from across the globe, regional specific Indian dishes are now trending not only in the country but also internationally.

A Historical Perspective

Indians have always linked eating food with some of the delicacies such as butter chicken, biryani, and naan. However, these are just a few of the dishes that represent the tip of the culinary iceberg. For years, foreigners only got a very restricted vision of Indian cuisine which was reduced to a couple of North Indian delicacies. However, by virtue of globalization, digital media, and tourism, other regional cuisines are now slowly making their ways to the mainstream.

Indian cuisine in the past was influenced by geographic, geographical and climatic and ethnic characteristics. The incorporation of locally available resources in foods as well as preparation techniques that were invented out of constraints. For instance, coastal areas such as Kerala and goa are famous for their fish, whereas Rajasthan, an area with a hot climate, has developed delicious specialties such as pickles and dried food. These products and influences therefore shaped the diverse cuisines of every region.

The Global Indian Culinary Movement

Several factors have contributed to the rise of regional Indian cuisines on the global stage:

Globalization and Migration: Many people attribute the fact of Indian expatriates for the propagation of real regional cuisines to the international markets. Such globalization is evidenced in London, New York and Sydney where fine Konkani, Tamil, or Assamese restaurants have been established. This trend has helped the general populace around the world move on from the conventional curry house range of food.

Celebrity Chefs and Food Influencers: Probably the most famous Indian restaurant in the world – Gaggan Anand – the winner of a show cooking for immigrants, breaks prejudices with his program demonstrating the hitherto unknown Indian dishes, all fans of Vikas Khanna and Asma Khan cook unusual and exotic recipes. Television programs, vlogs, and shares have increased the push, inspiring audiences and curiosity for real regional dishes.

The Fine Dining Revolution: Indian fine dining has now changed. Today, place management in restaurants like the Indian Accent in New Delhi or Dishoom in London is about offering experiences that are reflections of India’s food regions. These have boiled class recipes from humble regional foods and presented them as mouth watering Indian meals which can be modern as well.

A Closer Look at Regional Success Stories

Several regional cuisines are making remarkable strides on the global stage:

●    South Indian Cuisine: However, the food traditions of South India, which include Chettinad food, food of Kerala and Andhra are slowly and gradually coming into the global map. Except for people in southern India, ingredients such as tamarind, coconut and curry leaves, considered exotic earlier, are now exotic for their richness and diverse variations.

●    Northeast Indian Cuisine: New voices are now being heard and Northeast India’s lost recipes are slowly coming back into focus. Some of the most well known exotic foods which have started tempting the international community to try them include Assam’s bamboo shoot pork and Nagaland’s smoked meats.

●    Gujarati and Rajasthani Thalis: The idea of a thali, which translates to a plate of multiple foods, is getting much-needed attention in the global market. It highlights not only the kinds of tastes but the principle of ratio in a meal, as perceived in the culture.

Challenges and Opportunities

As the attention of the world turns to regional Indian food, there are issues to be addressed. Originality for the sake of popularity may be rarely achieved. For that reason, converting the original Cuban recipes for the international markets is a task that must be done carefully. Also, getting specific herbs such as kokum, black stone flower or gondhoraj lime may not be easy outside India.

However, these challenges are opportunities disguised in the following ways. Through increased interest in Indian food, adaptation has transpired all over the world. Employers are inventing how to reduce ingredients when preparing food, but still produce gourmet foods cravings. It also included a need for exporting Indian spice mix and local pantry staples to enhance demand besides supporting farmers back in India.

The Future of Indian Cuisine on the World Stage

They say the future is bright for regional Indian cuisines. Increased interest in sustainability aligns well with Indian values of farm-to-table practices and the use of locally sourced seasonal food. Similarly, the wellness movement’s focus on Ayurveda and ancient knowledge of food corresponds with the wholesome nature of Indian cuisine.

It is also equally important that educational activities that promote local gastronomic cultures are also conducted. With the help of culinary schools and food fairs, many dishes can be protected and keep alive regional cooking for the future generations.

Conclusion: More Than Just Food

The growing recognition of regional Indian foods in the international market is more than just cuisine – it is culture, history, and who we are. Every tutorial has its story, its practices, and its people. In this context regional Indian cuisines are a special platform to share those narratives in the melting pot of the globalised world.

As a milieu that seeks to take locale to the globe, India’s plate can tantalize tongues, minds, and hearts in equal measure. It is clear that as more regional cuisines take center-stage, they constitute a pleasant nudge for people to focus on the fact that the country’s greatest asset is its diversity, both in food and beyond.

Gone are the days when pizza simply meant cheese, tomato, and a sprinkling of oregano. As we step into 2025, India is turning up the heat on the global pizza scene with flavours and trends as diverse and vibrant as the country itself. From fiery fusion flavours to mindful, eco-friendly eats, here’s a slice of what’s cooking in the Indian pizza oven this year.

Custom Creations: Pizzerias across India are handing the power over to the customers. Build-your-own pizza options let you become the chef, selecting your crust, sauce, cheese, and toppings. Whether you prefer thin crust with classic Margherita or a hearty base topped with the works, customization ensures every slice speaks to your unique taste.

Desi Delights and Fusion Wonders: Prepare your taste buds for a cultural rollercoaster with fusion pizzas that marry Italian tradition to Indian spice. Think butter chicken spread across a crispy base or paneer tikka sizzling under melted mozzarella. These desi-fused pizzas are tailor-made for those who crave the comfort of home-cooked flavours in an exciting new format.

Plant-Based Paradises: With the rise of veganism and plant-based diets, Indian pizzerias are stepping up their game, offering an array of veggie-packed options. Look out for pizzas adorned with vegan paneer, jackfruit, tofu, and a medley of fresh, colourful veggies. Perfect for the health-conscious and eco-friendly eater, these pizzas prove that plant-based can be packed with flavour.

Gourmet Goodness: Artisan pizzas are making a splash in urban hotspots, bringing a touch of elegance to the pizza party. These gourmet delights feature handmade dough, locally-sourced ingredients, and elevated toppings such as truffle oil, exotic mushrooms, and imported cheeses. For those with a sophisticated palate, gourmet pizzas provide a decadent dining experience.

Regional Revelations: Diving deep into the rich tapestry of Indian cuisine, regional specialty pizzas are celebrating the nation’s culinary diversity. Picture Goan sausages lending a spicy kick, Kolkata’s mustard fish adding a tangy twist, or Chettinad chicken providing a fiery burst of flavour. These regionally-inspired pizzas offer a deliciously local bite of India’s vast gastronomic heritage.

Healthy Hits: Forget the guilt and grab a slice of health! With an increasing nod towards wellness, Indian pizzerias are rolling out whole wheat and multigrain crusts, gluten-free bases, and even low-carb cauliflower crusts. Toppings? Think fresh greens, creamy avocados, and nutrient-packed seeds. Delicious and nutritious? Yes, please!

Eco Slice: Going green has never been this tasty. Earth-friendly pizzerias are turning heads with their sustainable flair—biodegradable packaging, locally sourced ingredients, and minimal food waste. Perfect for those who want to savour their pizza and save the planet too!

Tech-Savvy Treats: Welcome to the future, where technology and pizza collide! From slick online ordering systems and delivery apps to smart kitchens with AI-tuned ovens, getting your perfect pie has never been smoother. Some pizzerias are even upping the cool factor with drone deliveries and robotic servers. Talk about high-tech munching!

Cloud Comforts: Say hello to cloud kitchens—the ultimate behind-the-scenes pizza magic. These delivery-only operations focus solely on dishing out your favourite pies, ensuring cost savings and streamlined services. With just a few taps, hot and fresh pizza is on its way to you, all from the cosy confines of cloud-based kitchens.

The evolution of pizza in India is a testament to the country’s dynamic and ever-evolving culinary landscape. With innovative trends 2025 promises an exciting array of pizza experiences. Whether you’re a steadfast traditionalist or an adventurous foodie, now is the perfect time to indulge in the delectable world of modern Indian pizza.  So, gear up for a year packed with mouth-watering slices—and don’t be surprised if every bite feels like a delicious adventure. Welcome to the future of pizza, India-style!

(Awarded the "Best food writer in the country" by the Indian culinary forum, WACS and the ministry of Tourism, Rupali Dean writes on food and travel.)
 

Mocktail and cocktails innovations have been fueled by sustainability, ingenuity, and a greater emphasis on flavor and health. Herbal ingredients, mocktails with little to no alcohol, eco-friendly and sustainable cocktails, experimental and molecular mixology, new and exotic combinations, drinks inspired by culture, superfoods in drinks, and tech-driven innovations are some trends driving this sector. 

What’s Pouring

In recent years, there has been an incredible rise in the popularity of cocktails and mocktails within the restaurant industry.  

“The boom is largely driven by customers' demand for new experiences but also by more and more curious bartenders who want to experiment with new recipes and techniques. A strong factor is the focus on local ingredients and spices which opens new combinations and helps to create distinctive and authentic flavors,” shared Mattia Antonio Cianca, Co-Founder, Cellar 33 by adding that the festive season further amplifies this trend as consumers are more inclined to experiment with novel tastes during special occasions and celebrations and encourage clients to explore new flavors. 

With so many challenges every restaurant tries to innovate something new all the time and there is a huge competition in this segment to cope up with the consumer preferences and to go with the trend.

“The challenge remains, balancing creativity with consistency, as crafting these unique beverages often requires advanced techniques and ingredient sourcing and a fine balance between artistry and operational efficiency,” she added.

Looking at Future Trends

The future trends will be sustainability-focused, with eco-friendly spirits and zero-waste cocktails leading the way. Bartenders are embracing locally sourced ingredients to support farmers and reduce carbon footprints. 

Speaking on the future trends, Denzil Franklin, Bar Manager, Sixteen33 explained, “I would like to see a well-researched cocktails that showcase the local culture. At Sixteen33 we have experimented with different spirits and flavours while being inspired from the 6 villages in Bandra- Ranwar, Chimbai, Chuim, Pali, Sherly, and Kantwadi. Innovation shines through in exotic fruits, botanicals, and fermented ingredients, introducing new flavors to cocktails- shrimp, rice liquor, millets, and strawberry yogurt.”

Flavours in cocktails and mocktails play an important role and bar tenders tend to innovate in this segment with their exclusive bar menu.

Pointing out their latest cocktail menu, Nikhil Kamble, Bar Manager, Nho Saigon said, “At Nho Saigon, our latest cocktail menu takes inspiration from the vibrant flavors of Vietnam, showcasing unique ingredients like lemongrass, pickled vegetables, cilantro, pho soup, and Vietnamese coffee. One of our standout creations is the Pho Kit, a gin-based cocktail that boldly incorporates the rich, aromatic flavors of pho broth, offering an extraordinary twist on a classic. Another highlight is the Nguyen, a whiskey-based cocktail named after one of the world's most common surnames. This drink beautifully combines Vietnam’s iconic flavors—coffee and coconut—for a truly memorable experience.”

Innovations with Indian Spices

Spices play an important role in beverage segment as well. Everyone wants something new, innovative and challenging and unique.

“Today’s guests are seeking more than just a drink—they want an experience that surprises their palate and tells a story. At TAT, we specialize in incorporating Indian herbs and spices like ghee, cumin, and hing into our cocktails and mocktails, offering flavors that are both unique and rooted in tradition. This approach resonates strongly with guests, but it also challenges us to ensure consistency while keeping the drinks innovative,” added Sumit Govind Sharma, Founder and Director of Monarch Hospitality who explained further that we’re excited to see this trend grow in 2025 as consumers increasingly seek out distinctive, crafted flavors that reflect local ingredients and culinary heritage.

Commenting on the same, Gaurav Dabrai, Founder, Prraia Worli, pointed, “Being a neighbourhood rooftop bar, we at Prraia have focused on a solid cocktail program from inception. We started with nostalgia meeting trends & now are launching our menu using a mix of technique, flair using familiar flavours but cutting out the technical jargon/ snobbery associated with a good cocktail program.”

Hence, we can say that 2025 will see more spaces focusing on cocktails, in-house distillation to add edge to the beverage program & most importantly more respect for people working behind the bar. The future will focus on sustainability, health, and sensory experiences while striking a balance between innovation and tradition. The selection will be more varied and elegant than before, whether it's a tech-enhanced cocktail, an opulent mocktail, or a thoughtfully made low-alcohol beverage.
 

India's alcohol sector has been expanding gradually due to a number of factors, including rising disposable income, urbanization, and the willingness to try new and experiential beverages. Both domestically produced alcoholic beverages (such as Indian-made foreign liquor, or IMFL) and imported alcoholic drinks, craft beers and artisanal drinks are becoming more and more popular in metropolitan areas as people are experimenting with different flavors and tastes. By 2027, the alcoholic industry is expected to grow to 73 billion dollars at a compound annual growth rate (CAGR) of 7%.

What’s Trending

“Innovation in the beverage sector is focused on introducing new flavors, sustainable practices, and premium offerings. One challenge, however, is the complexity of regulations around import-export, which can impact the speed and efficiency of bringing new products into the market,” shared Ishwaraj Singh Bhatia, Co-Founder & COO, Simba.

Brands are tackling these challenges by adopting better supply chain management practices, ensuring compliance with local regulations, and exploring collaborations with domestic producers to reduce reliance on imports. Consumers are increasingly shifting toward craft beers, low-alcohol alternatives, and healthier drink options, with a strong preference for beverages made from natural ingredients, minimal preservatives, and sustainable practices. 

“Additionally, premiumization and experiential elements, such as food and beverage pairings, are becoming more popular,” added Bhatia.

The alcohol beverage sector is evolving rapidly, shaped by consumer preferences for healthier, sustainable, and premium options. 

Commenting on the same, Amrita Singh, Co-Founder and President, Sommeliers Association India said, “The Key trends includes the rise of low- and no-alcoholic beverages, the popularity of craft spirits and local flavors, and the increasing demand for sustainability, and the rising potential of wine in emerging markets.”

Shift towards Global Palate

“As the market matures, brands like Yaksha Whisky and Rahasya Vodka are focused on innovation to meet these evolving tastes. There’s a growing sense of pride among Indians for homegrown brands that not only offer exceptional quality but also align with global standards. There’s a clear shift toward a global palate infused with a distinct Indian touch, as consumers look for unique flavors and premium experiences,” added Varna Bhat, Founder & Master Blender, House of Blisswater.

These brands are also seeing a move towards premium, environmentally conscious packaging solutions that reflect both quality and responsibility, making the Indian beverage sector looks exciting, driven by these innovations and growing consumer expectations.

Importance of Sustainability packaging:

Sustainable packaging has become a priority as environmental consciousness grows. The industry is shifting toward eco-friendly materials, including lightweight bottles, recyclable cans, and biodegradable packaging to reduce carbon footprints. This commitment to sustainability is not only meeting consumer demands but also addressing wider environmental concerns. Looking ahead, the alcoholic beverage sector is likely to see continued growth in premiumization, with consumers willing to pay more for quality and unique experiences. Expanding e-commerce channels and embracing technological advancements will further shape the sector, enhancing accessibility and broadening the scope of sustainable practices across the industry.

“Sustainability is a key focus for the industry. Beverage companies are adopting eco-friendly packaging solutions, including recyclable materials, biodegradable options, and a preference for glass over plastic. Guidelines are becoming stricter, and many companies are embracing these changes to reduce their carbon footprint and align with global sustainability goals,” pointed Bhatia.

Overcoming Challenge

The major challenges are regulatory prices, levies on liquor and ethanol prices. The excise duty differs from state to state.

“The sector faces notable challenges, particularly with export and import barriers. Regulatory discrepancies, high tariffs, and complex import/export processes can hinder international trade, impacting market accessibility for smaller brands. Compliance with varying global standards, especially regarding labeling and ingredients, adds another layer of complexity,” added singh.
 

Globally, there has been a concerted effort in recent years to reimagine the future of gourmet cuisine and expand the boundaries of what it encompasses – by consumers, chefs and F&B brands alike. Consequently, there is a growing emphasis on incorporating the core principles of sustainability and wellness to elevate the gourmet dining experience. But this shift has also inspired chefs and brands to look inwards, to source locally, to work with native producers to revive cuisines and ingredients, and to be more mindful of their ecological footprint. One heartening outcome is the revival of millets – the indigenous, hardy, drought-resistant and nutritious grains that virtually disappeared from Indian fields in the 1960s. The government-led campaign to promote both the cultivation and consumption of millets has not only made consumers more aware about the benefits of these grains but also challenged chefs and culinary experts to elevate the humble millet into the realm of the extraordinary.

Crafting Consciousness

The United Nations’ clarion call to declare 2023 as the International Year of Millets has been pivotal in raising awareness about the nutritional benefits of millets as well as the myriad environmental benefits of millet farming. With the climate crisis looming large on the horizon, shifting to millets could potentially save India 50 million metric tons of greenhouse gas emissions and 300 billion cubic meters of water each year, reveals data from the Centre for Study of Science, Technology and Policy in Bengaluru. As a nation, India has assumed a leading role in the millets revolution by initiating a cultural and agricultural revival – the country currently produces 41 per cent of the world’s millets output, and millets have been identified as the special agricultural product for India by the Food and Agriculture Organisation of the United Nations in collaboration with the Government of India. 

In their second coming, however, millets are donning a far more sophisticated avatar – one that elevates them from their roots as ‘poor men’s food’ to a gourmet alternative that features on some of the most exclusive menus in the world. Contributing in large part to this development is the shift in mindset amongst Indian culinary tastemakers who are now returning to their roots and heirloom recipes. From salads to upma, bread to cake, pav to pasta, millets are being reinterpreted in hitherto unimaginable ways. 

Health with a Tasty Twist

The response from consumers, has been heartening. Consumers today are interested in not only the nutritional content of the foods they consume but also the histories and cultural legacies that unfold with each bite. Even as they begin to explore new ways to incorporate millets into their everyday diets, they are also intrigued by the numerous possibilities that such a shift unfolds, especially in the realm of gourmet food. Unlike rice or wheat, millets have the advantage of being the closest to their truest form – with the least amount of interventions or modifications. Their high fibre content makes them conducive to a healthy gut biome, while the unique texture and taste of these grains keeps consumers coming back for more – for instance, breads made of finger millet or ragi have a beautiful nutty flavour, while foxtail millet can make cookies crunchier. Taking this adaptation a step forward are local breweries, who have begun releasing millet-based ales and beers. This versatility makes millets another standout star of the conscious shift, raising them to the coveted status of super-grains. 

As the gourmet segment paces itself for the next big step in its evolutionary timeline, it seems inevitable that millets will occupy a starring role. Whether in terms of accommodating varied consumption preferences, such as gluten-free diets, or the sheer delight of culinary novelty and ingenuity, millets represent a tremendous opportunity for the F&B domain.

Restaurants are delving into coastal flavors as customers seek dishes rooted in tradition and why not? It travels them back to the time when they enjoyed the specific coastal food in their village. So, the resurgence of authentic coastal cuisines is a reflection of India’s growing appreciation for regional diversity. By going back to their roots, chefs are discovering recipes that have been passed down from their mothers and grandmothers and working on it from certain coastal regions that are proud to share their traditional culinary history. The essence of coastal cooking is reflected in every component, from freshly ground masalas to seafood that is sourced seasonally.

Going Back to the Roots

According to reports, the sea food market is projected to increase at a compound annual growth rate (CAGR) of 7.8% from 2024 to 2032, reaching 41.4 million tons.

“Coastal cuisine holds a special place in the hearts of those who grew up near the sea, evoking memories of grandmothers lovingly preparing meals and summers spent in ancestral homes. It’s more than just food—it’s a nostalgic journey that resonates deeply. In a city like Mumbai, where fresh seafood and ingredients are readily available, this cuisine thrives as people rediscover the flavors of their roots,” shared Megha Datwani, Founder of Poco Loco Tapas and Bar and Konkani Haven By Isvara by adding that with the fast-paced lifestyle of dual-income households, there’s a growing desire for meals that bring comfort and a sense of home dishes that take them back to simpler times.

And, there’s no denying that coastal cuisine fulfills this need effortlessly. The surge in interest goes beyond a passing trend, tapping into the innate connection people have with familiar, regional flavors. As diners become more adventurous, they are embracing the rich diversity of coastal dishes. What makes coastal cuisine enduring is its versatility? It caters to both indulgent cravings and the demand for wholesome, home-style meals. 

Driven by Authenticity 

Age-old recipes, generational treasures, and freshly ground, handmade masalas form the heart of coastal cuisine are not just recipes—they are memories, traditions, and connections to the past. When recreating these dishes, it’s essential to approach them with the utmost care and authenticity. This attention to detail is combined with the expertise of trained chefs, the use of fresh, authentic ingredients, and a commitment to preserving traditional techniques is what sets this culinary revival apart. 

Chef Ruffy Shaikh, Senior Sous Chef, ITC Grand Central, Mumbai mentioned, “Hornby’s Pavilion at ITC Grand Central promotes the regional cuisine with the initiative called “Local Love” where we serve the iconic Maharashtrian dishes like Bombil Fry, Kombdi Vade, Vada Pav & Misal Pav and many more are given pride of place, offering guests a taste of Maharashtra’s rich coastal flavours in a refined setting.” 

This growing trend reflects diner’s desire to reconnect with traditional recipes and regional ingredients. 

“At Santosham, we specialize in bringing the authentic tastes of Palakkad-style South Indian cuisine, which feature influences from Kerala’s coastal culture, including my mother's hometown of Alappuzha which is known for its backwaters. We promote regional cuisines by offering a platform to share the stories behind these dishes, whether through social media campaigns, collaborations, or our future events like our 'Rice Trails.' Our focus is on highlighting the distinct coastal flavors of Kerala, ensuring that each dish we offer stays true to its heritage while connecting with food lovers from today,” commented Bhagyalakshmi Gohokar, Co-Founder and Head Chef, Santosham.

Embracing the Local Communities

The revival of authentic coastal cuisines is undoubtedly a positive trend; however it is extremely crucial to ensure the long-term sustainability of these culinary traditions.

Gaurav Miglani, Area Director & General Manager, Taj North Goa said, “Our restaurants in the various North Goa Taj Resorts are contributing this by supporting local communities, promoting sustainable fishing practices, and preserving indigenous ingredients in a very conscious manner. Embracing the past and taking into our embrace all things local at the same time innovating for the future, our food and beverage outlets are not only satisfying the cravings of food lovers but also safeguarding the culinary heritage of coastal regions for generations to come.”

In an era defined by culinary globalization, where fusion takes center stage, a nostalgic yearning for authentic regional flavors is on the rise. 

“Taking this a step further Morisco and Martini Bar at Taj Fort Agauda caters to the authentic Goan Saraswat Cuisine Thali representing the local coastal cuisine. Restaurants across the globe are reimagining coastal cuisines, infusing them with a modern twist while staying true to their roots. One such example would be The Beach House at Taj Holiday Village. Weaving cuisines of Portuguese, Macao, and East Timor etc which have affected the local Goan palate. You cannot think of Goan food and not talk about a well matured sorpotel or a chicken Xacuti. This resurgence is not just a trend; it is an enduring allure of heritage and the power of local ingredients,” added Miglani who explained that the key to revive the authentic coastal cuisines lies in a meticulous approach to sourcing and preparation.  
 
Promoting regional cuisines is not just a trend but a celebration of India’s culinary legacy. By showcasing the coastal treasures, the restaurant industry has successfully bridged tradition and innovation, delighting diners with a truly authentic experience.

In today’s culinary world, presentation is a crucial aspect of the dishes, becoming an essential part of the taste experience and a pathway to the dining process. Chefs like Suvir Saran, Kunal Kapur, Atul Kochhar and others also speaks for the new Modern Indian cuisine transforming traditional dishes into inviting eye-paint pieces which are both ancient and contemporary. In this case, plating elevates itself from an aesthetic issue – beyond taste, it turns into an art where the plate, colors, textures and tastes go together, and tell a story.

The Traditional Roots of Indian Presentation: Indian food always has a certain intrinsic aspect of presentation though in the olden days for sharing wherein many types of dishes could be found within a single plate known as the thali. Raw and natural looking spices and ingredients used in preparation bring beautiful and lively hues in these plates and each item on it contributes to the whole experience. Chefs today enhance procedure with this and make it possible to transition from tradition to global outlook when plating.

The Art and Science Behind Plating: Plating, as mentioned before, is more of an art as well as science. As much as cooking and presentation go in tandem, it takes careful planning on how the colors, shapes and texture are placed on a plate. Elements of color are important to Indian food, for instance, while turmeric, chili and saffron are all spices, their bright yellow and red hues also add to the appeal of any meal. All these colors are used by chefs to create compositions that make everyone’s appetite keen before taking any food. On the other hand, textures make it easy to create variation and depth on the haptic level. This is because such features cut across the fundamental aspect of food such as the appearance of a crispy dosa with the moistness of chutney for example.

Techniques in Modern Indian Plating: Today’s chefs are aspiring to try out new tricks, combining the best of intercontinental flair and authentic Indian flavors. A few popular plating techniques in modern Indian cuisine include:

1. Deconstruction: In a manner of speaking, by deconstructing what could be fairly conventional meals into distinct apparatus, chefs are letting the guests to engage. An example of a bad molecular technique is a deconstructed samosa where small portions of potato filling, the crispy shell and chutney are prepared separately, but they help the guests think differently about something as ordinary as a samosa.

2. Molecular Gastronomy: The combination of science and cooking skill, chefs cook an ingredient as if a scientist and a culinary artist and turn an ingredient into something with a different texture. When the film rolls out bio-morphic yogurt foam or turns spices into spheres that can be eaten or melds flavors into geometric shapes or forms, it introduces more mystery to each plate.

3. Microgreens and Edible Flower: These small, intense colors enrich dishes with taste and make entrees look much more exquisite. Picking up a touch of green or the floral accents not only correlates with the objective improvement of the dining area appearance but also introduces subtle sparing notes to the dishes that help make the impression of a great gourmet restaurant.

4. Traditional Vessels: To be realistic, or as many chefs seek to do, they also use such basic accessories as brass, copper or clay. First impressions are important, which is why food placed in locally made containers, such as an earthen pot for biryani or a copper bowl for butter chicken, plays an important role because it connects to the people’s culture and tastes and looking at the food21.

The Psychological Impact of Presentation: Apart from taste, appearance influences the perception of the taste of the foods that are served in a restaurant. Research proves that if the food is colorful then it will have a better taste in the eyes of customers as they believe that when the outlook is good, the outlook on service is good too. In the modern world of the social networks this psychological influence is enhanced, which visually stunning meals attract habits and the sight on the networks. The positioning of the food also enables the chef to tell a story that is associated with every preparation prepared for the clients.

The Future of Food Presentation in Indian Cuisine: Even today, presentation being a key component of food, will always remain important to the specifics of modern Indian cuisine. Chiefs probably will tend to experiment more, take more measures in sustainability while considering aesthetics, and create dishes that reflect both old and new traditions. Influencing the future of Indian cuisine, this experience of art and science is turning each plate into visuals.

To sum up, presentation in the modern Indian cuisine: the art of creating the dishes presentation, is the tradition with the touch of modernity. Indeed each plate is a masterpiece where color, texture and tradition is reflected, a feast for the eyes and the stomach. With time, dining will increase as customers are keen on the visual aspects and therefore presentation of foods as meals to be relished will always be important.

Many Indians now consider coffee to be a refined lifestyle choice rather than just a daily habit. Coffee simply energizes you on a lazy day, whether you prefer filter coffee, latte or black coffee or any other varieties. The Indian coffee market is expected to undergo significant changes in 2025.  According to reports, India exported $1.28 billion worth of coffee in 2023–2024, a 12.22% increase over the previous year. The global market's increased demand for Robusta coffee was the cause of this. Italy, Russia, Turkey, Germany, and the United Arab Emirates are India's leading export markets for coffee. About 20% of India's total coffee exports go to Italy, making it the leading destination. With almost 55% of India's total coffee production, Karnataka is the country's biggest producer. 

Riding on Innovation

The India Coffee Market is projected to grow at a compound annual growth rate (CAGR) of 9.87% from 2024 to 2033, from its 2022 valuation of USD 478 million to USD 1,227.47 million by 2032.

"The coffee industry is experiencing a transformative era as we head into 2025, where we see innovative technology, changing consumer preferences, and a rise in at-home coffee solutions. For Barista Coffee, 2025 will be about enhancing both convenience and quality. Our recent launch of coffee Capsules and our coffee machine portrays this shift, offering cafe-quality coffee at home. Coffee Capsules blend the art of brewing with technology, allowing consumers to enjoy a consistent, high-quality coffee experience with minimal effort,” commented Rajat Agrawal, CEO, Barista Coffee.

Meanwhile, Iyengar’s Kaapi has a unique way of selling their coffees and they operate through their cloud kitchens and are mostly sold online. Ameeta Iyengar, Business Director, Iyengar’s Kaapi said, “The Decoction is delivered in half litre and one litre units: packaged in food grade and high-quality bottles with detailed instructions on how to make your Kappi (Coffee). The decoction is a DIY convenience. It tastes heavenly as black too, especially suited to coffee drinkers who wish to avoid milk. The ready to drink piping hot coffee is delivered in stainless steel flasks and the flasks are picked up the following day and this is our USP of the product.”

Sustainability is Key

With sustainability becoming the buzzword and lifestyle choices at the same time, every single brand is now focusing on it. From sourcing it locally to avoiding damage to the crop, coffee chains are now focused on delivering the best products.

“In 2025, the focus is on sustainability, unique flavors, and personal experiences. Cafes like Aqeeq, known for Yemeni coffee, will benefit as people look for ethically sourced beans, eco-friendly practices, and customized drinks,” shared Abbas Aziz Dala, Founder, Aqeeq Café, Bandra by pointing that climate change is affecting coffee farms, pushing higher costs of production. 

Commenting on the same, Agarwal, added, “At the forefront of industry trends is sustainability – from ethically sourced beans to eco-friendly packaging solutions committed to balancing innovation with responsibility. Technology will play a pivotal role in this transition, from AI-driven quality control to IoT-enabled machines that personalize brewing based on user preferences. In 2025, I believe we'll see greater integration of smart technologies across the coffee supply chain, enhancing freshness, and reducing waste.”

Personalisation, Convenience will drive the Biz 

“In 2025 the coffee industry is likely to continue shifting towards personalization and convenience. Trends include an increasing preference for ethically sourced, eco-friendly coffee options, with a focus on transparency about sourcing and impact on communities. Consumers are becoming more informed about origin, processing, and unique flavors, driving demand for single-origin coffees and exclusive roasts. Additionally, the concept of coffee as an experience, beyond just a beverage, will shape innovations in in-store designs and hybrid spaces that cater to both productivity and leisure,” pointed Abhijeet Anand, Founder & CEO, abCoffee.

Ready-To-Drink segment has Become Hot

The ready-to-drink (RTD) coffee segment is expanding rapidly due to its convenience and portability, which aligns perfectly with busy lifestyles. This segment has evolved from basic canned coffees to include more premium cold brews and specialty flavors, making it a convenient option without compromising on quality. Brands that can balance taste with functional benefits will likely lead the way in RTD coffee, appealing to health-conscious and adventurous consumers. During 2024 and 2030, India's ready-to-drink (RTD) coffee market is projected to expand at a compound annual growth rate (CAGR) of 4.99%, reaching a valuation of USD 11.98 billion.

Evolution of Technology in the Coffee Segment

Technology is transforming the coffee industry from farm to cup. Blockchain for transparency in sourcing, AI-driven supply chain optimizations, and real-time crop monitoring all contribute to sustainable and efficient coffee production. In retail, mobile ordering, app-based loyalty programs, and personalized recommendations are enhancing customer experiences, creating smoother and more tailored interactions. Automated and robotic baristas are making their way into high-traffic areas, ensuring consistent quality while reducing wait times. As we move forward, we see technology as not only an enabler but an essential component in creating personalized, efficient, and immersive coffee experiences.

As customers grow increasingly aware of the ethical and ecological effects of the coffee they purchase, the coffee industry will adopt sustainability, innovation, and health-conscious trends in 2025.

Traditional and artisan baking is an existing concept and it is evolving. Also, not everyone is doing the desserts in traditional way as everyone has their own way of baking. Artisan bakers can be independent. According to reports, the dessert industry is estimated to reach Rs 84,300 crore by 2025. With bakery industry expected to reach USD 21.2 billion by 2028, exhibiting a growth rate (CAGR) of 10.8% during 2023-2028. 

Artisanal Dessert Market in India 

“Artisanal is a French word and it combines art. Artisanal is something which is artistic and which is authentic. Everybody who makes some desserts is an artisan. And this is in contrast with something which is machine produced, which is industrial. In India, this area is developing and there is a much larger appreciation of authenticity and quality,” shared Kazem Samandari, Executive Chairman & Co-Founder, L’Opéra French Bakery Pvt. Ltd who added that the new-age conscious consumers are looking for new experience and are ready to pay you the price for premium, real products.

It is also to notice that the Indian consumer palate and taste is getting more aligned with the worldwide trends.  And with the growth of these artisanal bakery and café chains, people are ready to explore more. 

Traditional Bakery Need to Evolve

From brands like Bikaji evolving and entering into premium bakery and café segment by acquiring Hazelnut Factory, to growth of our own home-based chefs like Pooja Dhingra, Sahil Mehta, Nikitha Umesh, Gaurav Wadhwa and Gauri Varma to name a few, bakery industry has grown over the years.

“Évery single individual, brand or company; we all need to evolve because the world is evolving constantly. Things are changing, and you need to change with time. Evolving means you need to respect your traditions even more, understand how they can be implemented or made relevant in today's time, and you play the part of being the improviser. Any traditional patisserie or any place which is sticking true to its tradition can also survive. In order to cater to a wider variety of customer, you, of course, need to adapt to the market,” added Gaurav Wadhwa, Culinary Head & Co-owner, Theos Food Pvt Ltd that has created a new wave of bakery in Delhi-NCR.

Connect with Customer

Experts also believe that as there is so much mobility now, people who live in tier two and tier three cities, they come to tier one city. We believe with mobility, with people traveling, the distinction between tier two and tier three cities will be smaller, not to mention that there is a lot of purchasing power as well in tier two and tier three cities. 

“We started about four years ago from my home. Now we're about three months old, where we opened our first boutique space in Sunder Nagar market. For me, creating a story is very important, we need the consumer and the customer to understand where I come from, what this brand represents, what my product is all about. Storytelling is absolutely very important because it adds value to your brand, enhances connect with the customer,” pointed Ipsa Sambhi, Founder, La Croute.

“If your product is strong, make fancy reels and fun reels and promote your product. But at the cost of that, don't lose your product because then you are inviting a lot of customers who will not be happy,” added Wadhwa by pointing that by this they will be coming with very high expectations only to be, you know, left dry. So it's very important that first you pay attention to your product and connect with your target customer.

Indians have an intense love for food, mostly because there are so many different regional cuisines and cooking styles in the country. Although we are quite proud of our regional delicacies, we also fully support the growing trend of our taste for flavors and cuisines from throughout the world. Numerous restaurants offer authentic Italian, Mexican, and Continental foods that can be found across the country, and recently, there has been a growing love with pan-Asian cuisine. This year has seen a steady rise in the number of pan-Asian restaurants in India, as new businesses continue to open in this vibrant culinary scene, contributing to the industry's significant expansion, which brings up the question of how we got here. 

Rise in Demand in this Segment

The Asian food market is expected to expand at a compound annual growth rate (CAGR) of 7.20% between 2024 and 2032, from USD 165.9 billion in 2024 to USD 269.9 billion by 2032. 

“Pan Asian restaurants have increased over the years by upgrading through modern trends and its demand in the market. People have customized old methods with new to keep them trending. At Conrad Pune, we pride ourselves on offering a truly unique culinary experience that reflects the rich tapestry of global flavors. Our Pan Asian restaurant, ‘Koji’ serves the best of Japanese, Chinese, and Thai cuisine, brought to life by the renowned Japanese interior design company Spin,” explained Chef Pradeep Rao, Executive Chef, Conrad, Pune who highlighted that with a stunning live kitchen, an extensive sushi bar, and a dedicated private dining area featuring a teppan grill, Koji is a feast for the senses. 

Explaining about his point of view, Vishwesh Ramesh, F&B Manger, Kokoon, Bangalore said, “The rise of cloud kitchens post-COVID made pan-Asian food more accessible, while social media and food influencers popularized diverse Asian flavors. Today, Pan-Asian cuisine is a trendy and integral part of India's urban dining culture. Kokoon strives to be the go-to Asian destination for people that visit Nandi Hills. We are focusing on becoming a well-known player in the forms of tech driver convenience, warm and cozy corner with food that feels like a warm hug. Ingredient sourcing sometimes be a little daunting but for the most everything you need is available in India,” who stated that skilled labor is definitely a challenge as trained resources are hard to find as this is a specialized skill.

Sourcing the Right Ingredients

While, Hitesh Rai, Executive Chef, The St Regis Goa Resort pointed that “In Riverside – our Pan Asian restaurant, we constantly innovate, but without losing the essence of our cuisine. By listening to customer feedback, sourcing the best ingredients, and offering something unique, we create a dining experience that keeps people coming back, even with so many choices out there. The challenges in this segment include maintaining authenticity while catering to local tastes, sourcing high-quality and sometimes hard-to-find ingredients, and standing out in a highly competitive market. Surviving in a competitive market comes down to staying true to our core values—consistent quality, authentic flavors, and a focus on customer experience.”

Focusing on growth perspective, he added, “Educating customers about the nuances of the cuisine is another hurdle. However, the growth potential is significant, driven by increasing openness to diverse flavors, the influence of global food trends, and the rising demand for healthier, fusion-inspired dining options.”

The Foreseen Challenges

Alisha Mehra, Chef & Co-Founder, Niko - Modern Asian, New Delhi highlighted about the challenges and growth in this sector. She said, “There is space in the market for a multitude of players. F&B sector gives us new challenges daily, once you come to grips with one a new one. The biggest challenge one can face is giving the guest a consistent product every time. A lot of training with chefs and front of house is done to achieve this. There is great growth potential for any restaurant if they are successful because restaurants are scalable.”

Expressing her views further, she added, “We think the average guest is very open to new experiences be it in the form of flavour but food is not the only thing that feeds them when they are out. They want ambiance, great drinks and service galore. Instagram is a huge influencer of people educating themselves on dishes and where to get them. We do see a lot more premium fast casual restaurants which are not Indianised and have an authentic feel coming up in the next few years. Young chefs are giving it a go and opening unassuming restaurants with great food.”

Highlighting the growth and challenges, Chef Krishna Tiwari, Executive Chef, Kyma, BKC, Mumbai, said, “Despite their growth, Pan-Asian restaurants face several challenges, including consistency in taste, plating, and service, as well as the need for high-quality ingredients, strategic location, and competitive pricing. Ingredient sourcing can be difficult, competition is fierce, and educating customers about authentic flavors remains a significant hurdle. To maintain the authenticity of a dish, some Pan-Asian restaurants face the dilemma of balancing tradition with local preferences. Many choose to Indianize their menus by adjusting spice levels or substituting hard-to-source ingredients to suit the local palate, while still trying to retain the essence of the original flavors” who analyzed that as the sector grows, Pan-Asian restaurants that innovate while staying true to their culinary roots will be well-positioned for success.

As the world of cocktail culture evolves, the preferences and tastes of younger generations are playing a pivotal role in redefining what mixology means today. Millennials and Gen Z, known for their adventurous spirits and unique tastes, are pushing the boundaries of traditional cocktail-making, leading to a renaissance in the way drinks are conceived, crafted, and consumed. This exploration delves into how these two influential demographics are shaping the future of mixology through a focus on artisanal cocktails, unique ingredients, and innovative presentation styles.

The Rise of Artisanal Cocktails

Artisanal cocktails have taken the cocktail scene by storm, driven by Millennials and Gen Z’s desire for authenticity and craftsmanship. Unlike their predecessors, who may have settled for mass-produced drinks, these younger consumers are drawn to beverages that showcase the skill of the bartender and the quality of the ingredients. The rise of artisanal cocktails is not merely about the drink itself; it’s about the entire experience—an experience that speaks to the values of craftsmanship, sustainability, and creativity.

Bars and restaurants are responding to this demand by emphasizing the use of locally sourced and organic ingredients. Many establishments are now partnering with local farmers and producers to ensure that the ingredients used in their cocktails are fresh and sustainable. This shift not only enhances the quality of the drinks but also fosters a sense of community and supports local economies. Moreover, the art of mixology is being elevated to new heights, with bartenders taking the time to craft each drink with meticulous attention to detail, often incorporating techniques borrowed from the culinary world, such as sous-vide infusion and house-made syrups.

Unique Ingredients and Flavor Profiles

Millennials and Gen Z are also leading the charge in experimenting with unique ingredients and bold flavor profiles. Traditional cocktails are being reimagined as these generations seek out unexpected combinations that surprise and delight the palate. Ingredients that were once relegated to the kitchen—herbs, spices, and even flowers—are now making their way into cocktails, giving rise to complex and layered drinks that tantalize the senses.

For instance, the popularity of craft spirits has exploded, with many bars featuring artisanal gins, innovative vodkas, and locally distilled rums. These spirits often boast unique flavor profiles, prompting bartenders to develop cocktails that highlight their distinct characteristics. Moreover, the use of exotic fruits, such as dragon fruit and yuzu, alongside unconventional ingredients like activated charcoal and CBD, reflects the adventurous nature of today’s consumers. This trend toward experimentation is not limited to drinks; it extends to garnishes and mixers as well, with elements like edible flowers and artisan tonic waters becoming commonplace on cocktail menus.

Health-Conscious Cocktails

Another significant influence of Millennials and Gen Z on cocktail culture is the growing emphasis on health and wellness. As these generations become more health-conscious, they are demanding cocktails that align with their lifestyles. This has led to the emergence of low-alcohol, alcohol-free, and health-focused drinks that cater to those who want to indulge without compromising their well-being.

Bars are now offering a variety of options, such as low-calorie cocktails made with fresh juices, herbs, and light spirits. Additionally, mocktails—non-alcoholic cocktails that are just as creative and flavorful as their alcoholic counterparts—are gaining popularity. This trend reflects a broader cultural shift towards moderation and mindfulness, and bars that embrace this ethos often see increased patronage from younger consumers who appreciate the inclusive nature of these offerings.

Innovative Presentation Styles

The visual aspect of cocktails has become increasingly important, especially in the age of social media. Millennials and Gen Z are known for sharing their dining and drinking experiences online, and this has led to an emphasis on presentation that goes beyond taste. Bartenders are now competing not just on flavor but also on aesthetics, creating visually stunning cocktails that are designed to be photographed and shared.

This focus on presentation has resulted in creative glassware, elaborate garnishes, and even the use of molecular mixology techniques to create cocktails that bubble, smoke, or change color. Theatrical elements in cocktail preparation—such as using a blowtorch to caramelize garnishes or serving drinks in unexpected vessels like terrariums or jars—are captivating the attention of a generation that values unique experiences. The result is a cocktail culture that is as much about visual storytelling as it is about flavor.

Social Media and the Rise of Influencers

The impact of social media cannot be understated in its influence on cocktail culture. Platforms like Instagram, TikTok, and Pinterest have become breeding grounds for cocktail trends, where visually appealing drinks can go viral and inspire a new generation of bartenders and cocktail enthusiasts. Influencers and mixologists are utilizing these platforms to showcase their creativity, share recipes, and provide tutorials, making the art of mixology accessible to a broader audience.

This democratization of cocktail culture means that anyone can learn how to make artisanal drinks at home, which has contributed to the rise of home bartending. Many young consumers are investing in their bar setups, purchasing unique ingredients, and experimenting with cocktail-making in their own kitchens. This trend not only fosters a deeper appreciation for the craft of mixology but also encourages social interaction, as friends gather to share their latest creations.

The Future of Cocktail Culture

As Millennials and Gen Z continue to shape cocktail culture, the industry must adapt to meet their evolving preferences. The focus on artisanal quality, unique ingredients, health-conscious options, and innovative presentation styles will likely persist, pushing the boundaries of what cocktails can be. Moreover, as these generations become increasingly influential in the marketplace, bars and restaurants that embrace these trends will have a competitive advantage.
In the future, we can expect to see even more integration of technology in the cocktail experience. This could range from interactive cocktail menus that allow patrons to customize their drinks to the use of apps that provide cocktail recipes and pairings. Sustainability will also remain a key focus, with bars striving to minimize waste and adopt eco-friendly practices in their operations.

In conclusion, the influence of Millennials and Gen Z on cocktail culture is profound and far-reaching. Their preferences are redefining mixology, leading to a vibrant landscape of artisanal cocktails, unique ingredients, and innovative presentation styles. As these generations continue to explore and experiment, the future of cocktail culture promises to be dynamic, inclusive, and exciting—reflecting the values and tastes of a new era in drinking. The cocktail scene is no longer just about enjoying a drink; it’s about crafting an experience that resonates with the heart and soul of modern social life.

In a country where millions face hunger daily, the stark reality of discarded food is both alarming and disheartening. Despite advances in agricultural technology and a growing population of food producers, an astonishing amount of edible food never reaches our plates. A staggering one-third of all food produced is lost or wasted at various stages, including harvesting, production, storage, transportation, and consumption.    

The economic impact is huge, The United Nations Environment Programme estimates that India wastes 74 million tonnes of food each year, representing a loss of 92,000 crore rupees. The financial impact is only part of the problem—food waste also drains valuable resources like water, energy, and fertilizer, adding unnecessary strain on limited natural supplies. Businesses have a vital role in addressing this issue. Here’s how they can reduce food waste and make a real difference.

Minimize Time Between Harvesting and Storage 

Food wastage often begins right after harvesting, during the post-harvest stage, but this can be prevented with timely intervention. The gap between harvesting and moving produce into proper storage is crucial, as fresh produce is highly perishable. Delays in this transition can cause rapid spoilage due to exposure to heat, moisture, and microorganisms. To combat this, businesses in agriculture, food production, and retail must streamline processes to quickly move produce into facilities that maintain optimal temperature and humidity levels. Promoting advanced storage solutions like hermetic systems and improved packaging techniques can help minimise delays, preserve freshness, and significantly reduce spoilage during this critical period.

Invest in Well-Designed and Monitored Cold Chain Systems

A structured cold chain infrastructure is important for extending the shelf life of perishable goods. From farms to retailers, businesses investing in cold storage and refrigerated transport systems can benefit from several immediate and long-term advantages such as enhanced customer satisfaction by delivering fresh quality food items, efficient operations and improved supply chain efficiency, resulting in overall reduced costs. Maintaining the right temperature in the food supply chain is crucial to prevent spoilage and reduce waste. Proper staff training, along with regular upkeep and monitoring of refrigeration equipment, ensures the cold chain stays intact and food reaches consumers in good condition.

Reducing Waste in Storage, Handling, and Processing

A significant portion of food waste stems from inefficiencies across storage, handling, and processing. For example, in the fresh produce industry, improper temperature control in storage facilities can cause fruits and vegetables to spoil prematurely. In meat processing, delays or poor handling during transportation can lead to contamination, making the product unsafe for consumption. Businesses must identify and take a closer look to fix these weak points which lead to unnecessary food loss. Implementing improved storage solutions, training staff on best practices for food handling, and streamlining processing systems can drastically reduce these losses. Automation and AI technologies can further enhance food processing efficiency by ensuring food is handled and stored with precision, keeping spoilage due to human errors to a minimum.

Leveraging Smart Demand Forecasting to Prevent Post-Processing Waste

Unsold or excess food is another key source of food waste. Smart demand forecasting tools leveraging advanced data analytics and AI can help predict consumer demand more accurately and help reduce waste. 

Aligning production with market needs can support in avoiding overproduction and minimize food that might otherwise go unsold. Smart demand forecasting helps optimize inventory management, allowing businesses to stock up on the right volumes of perishable goods. This proactive approach not only reduces waste but also lowers costs associated with excess inventory. For instance, buns are toasted only after an order is received.  

Shifting Focus Toward Preventive Measures

Preventing food waste before it occurs is where the true impact lies, making it even more crucial than just reducing it. Businesses need to adopt proactive strategies such as advanced forecasting tools for more accurate demand predictions, utilizing technology that streamlines and optimizes the entire supply chain, and implementing systems that ensure surplus food is either redistributed or repurposed effectively. By prioritizing prevention over mere reduction, businesses can not only minimize waste but also lead the charge in creating a more sustainable and responsible future—setting an important precedent for others to follow.

Training on Food Safety and Personal Hygiene 

We train our staff on safe food storage practices, such as temperature controls for refrigeration, storage of raw and cooked food, monitoring expiry dates, and product labelling, as well as preparation methods like thawing techniques, appropriate cooking temperatures, and cleaning and sanitation procedures, can significantly reduce food wastage.

At McDonald’s, we provide training on using the appropriate packaging at each stage of the supply chain to ensure our ingredients stay fresh, safe, and high-quality. From vacuum-packed lettuce to temperature-controlled storage, our packaging solutions reduce waste and maintain product quality.

Lastly, by using good farming practices, we can protect our soil and water while caring for the people working in the fields. Together, through training and teamwork, we can make sure that everyone who visits us has a safe and enjoyable experience. 

Tackling food wastage along the value chain 

The science-backed cold chain process at McDonald’s prioritises food integrity and minimises food wastage by ensuring perishable items are kept at safe temperatures throughout storage, transportation, and preparation. By using temperature-controlled refrigeration, McDonald’s effectively manages inventory. This systematic approach helps maintain product quality, ensuring minimal waste along the supply chain. 

Conclusion 

To truly tackle the global challenge of food waste, businesses must not only improve their operations but also embrace a mindset of sustainability and responsibility. The shift towards smarter technologies, better demand forecasting, and more efficient storage systems is just the beginning. By taking bold steps today, businesses can set a new standard—one that prioritizes both profit and the planet, ensuring that future generations inherit a world where resources are valued, not squandered.
 

The rise in Jain food is increasing in India, with many people liking the taste or preferring Jain menu over the other menu. With the growing demand by the consumers, there is variety of options available in Jain food. The surge in demand for Jain cuisine reflects a broader shift in consumer behavior. Rooted in centuries-old religious practices, Jain food follows strict dietary rules that not only appeal to the Jain community but are also increasingly sought after by health-conscious individuals and those embracing mindful eating. Even in vegetarian hotels and restaurants, there is a separate menu for Jain.

The simplicity, purity, and plant-based nature of Jain meals align perfectly with modern trends towards sustainable and ethical consumption. Sensing this shift, restaurants have responded by curating specialized Jain counters, positioning themselves as trendsetters in the culinary world. The increasing amount of people preferring it is slowly increasing as years go by. These options are available in busy cities and many innovative dishes are available with the traditional touch wanting to try those lip-smacking foods.

Jain food mainly focuses on fresh, wholesome ingredients like fruits, vegetables, legumes, and grains, creating balanced and healthy meals. The rise in demand is due to a combination of consumer preferences for healthier options, a desire to boost sales, and the unique cultural experience that Jain cuisine provides.

Shift in Food preferences

“Consumerism keeps shifting constantly, especially when it comes to food preferences. To stay in line with the changing dietary demands of the patrons, restaurants and hotels are increasingly considering including popular cuisines from across the world and within the country. One such trending cuisine is Jain cuisine which is driven by religious, ethical, and health-conscious motives. Jain food known for its rich vegetarian delicacies and the one that refrains root vegetables, commented Sankalp Jain, Co-founder, Carbon, Jaipur who said that he has seen a significant boom in the recent past and made its place in the menus of eateries from casual dining to upscale outlets.

Vikrantt Singh, Founder & Managing Director, Bansooriwala’s elaborated, “As more consumers prioritize health, sustainability, and conscious eating, restaurants are catering to this demand by offering specialized Jain menus. Additionally, the increasing visibility of Jain communities and their gatherings has further contributed to this trend, as establishments look to serve a wider, ethically aware customer base. Chefs are also creatively blending Jain ingredients with global cuisines, resulting in innovative dishes that cater to contemporary tastes. As healthy dietary preferences evolve Jain cuisine serves as a viable option for those with restrictions, further enhancing its popularity.”

Adding further, he said, “The variety within Jain cuisine is extensive, showcasing a rich array of dishes that span regional specialities and innovative interpretations. From traditional recipes like Jain dal, khichdi, and various vegetable curries to contemporary adaptations such as Jain pizzas and pasta, the culinary possibilities are vast. This adaptability not only caters to the Jain community but also attracts health-conscious individuals and food enthusiasts looking for unique, flavorful, and ethical dining options. Jain food’s reputation for being nutritious and ethically prepared resonates with consumers seeking healthier and more responsible dining options.”

Focusing on the health perspective, Soumitra Kundu, Deputy General Manager at The Orchid Hotel, Pune said, “Jain food stands out due to its adherence to Sattvic principles, which emphasize lightness, balance, and wholesomeness. Unlike many other cuisines, it focuses on health-conscious, fresh ingredients that not only nourish the body but also align with the spiritual practice of nonviolence. This makes it distinct from other types of cuisine, offering a unique and fulfilling dining experience.  It’s a mix of all three. Consumer demand for healthy, plant-based, and ethically prepared meals is rising. Jain food fits this demand perfectly with its emphasis on freshness and purity. Restaurants are also tapping into this demand to boost sales, as the appeal of Jain food is growing across a broader audience. Jain food offers a wide variety of options across all courses. Jain thalis, in particular, are visually appealing and mouth-watering. In addition to thalis who further added that there are many choices in soups, starters, snacks, and main courses, making the cuisine highly customizable while adhering to Jain dietary restrictions.”

Customization

Embracing Jain food is not just about meeting demand; it’s a savvy business strategy. Hotels and restaurants that offer Jain cuisine are able to attract a wider, more diverse customer base, increasing foot traffic and boosting revenue. This inclusion enhances their brand image as forward-thinking, accommodating establishments. Offering Jain options sets these venues apart, giving them a competitive edge in a crowded market, especially as consumers become more selective and value conscious.

The Market Scenario

Regarding the Jain Food market, Sakthitharan, Executive Assistant Manager, The Tamara, Coorg said, “The Jain food market is unique, distinguished by its rigorous guidelines prohibiting root vegetables, onions, and garlic, which requires careful attention to detail in preparation. Yet, this challenge has sparked creativity among chefs, who are now offering a more expansive range of Jain dishes, far beyond the traditional fare. These innovations allow for a customized yet flavourful experience, blending the essence of Jain principles with the artistry of modern gastronomy, creating a new wave of culinary sophistication.”

The key drivers for the shift:

1. Growing Customer Base: Restaurants and hotels are now offering Jain food given the rise of dietary preferences for Jain preparations across the country. Jain food preferences have influenced many beyond religion, which has led the eateries to include Jain foods in their menu. In areas with larger Jain populations, it becomes an important part of catering to local taste profiles.

2. Health-conscious and Ethical Eating Trends: Jain food is in line with the rising popularity of vegetarian and ethically sourced foods. Non-Jain customers prefer Jain delicacies given their healthier and ethical orientation. Jain food attracts individuals eyeing sustainable and conscious consumption.

3. Hospitality Industry Standards: For eateries, providing Jain food showcases their inclusive approach to include diverse dietary needs, which is crucial for events of scale including Weddings, MICE events, etc. Providing a wholesome menu with Jain options uplifts the venue’s reputation for inclusivity and flexibility.

3. Cultural Sensitivity: In regions where Jainism followers are greater in number, eateries include Jain foods to cater to the patrons observing the cultural and religious practices. This level of attention to detail can help establish a strong bond with customers who value religious inclusivity and cultural aspects.

Both Jain and non-Jain consumers are increasingly on the look for ethically sourced ingredients and Jain cuisine in the menu has become a crucial strategy for restaurants and hotels to thrive. So, the rise in consumption will be there as years go by and this trend is here to stay.

The rise of veg sushi in India shows how chefs are adapting to local preferences. Since vegetarianism is common in India for cultural, religious, and health reasons, sushi has been modified to suit these needs. Ingredients like avocado, cucumber, tofu, sweet potato, and paneer are being used to create colorful and tasty veg sushi. This has made sushi more appealing to health-conscious consumers.

The popularity of plant-based diets, concerns for sustainability, and the demand for light, nutritious meals are driving this trend. Many restaurants are experimenting with fusion sushi, combining Indian flavors, like spicy chutneys or tandoori vegetables, with Japanese techniques to create unique dishes. The craze of Sushi has sky-rocketed in the restaurants in the last few years. The increasing number has grown as more people are inclined towards K drama and Anime series where Kimbap which is a Korean food item but it looks like Sushi and sushi is often shown in the restaurants or at home. So, the urge to try those food items is more.

Evolution of Sushi

The evolution of sushi started in ancient China. The original sushi originated from the idea of preserving fish. Basically, the fish was left to ferment with rice to keep it fresh, and then before it was eaten, the rice was thrown out and the fish was eaten. This technique also reached Japan, where people began consuming rice with fish and gradually created sushi by adding further ingredients. Sushi became popular in Japan as the Japanese innovated the dish by adding vinegar and seasonings and came up with many variants, which became popular among the consumers.

The market for sushi restaurants, which was valued at USD 7,562.04 million in 2022, is predicted by research experts to grow at a compound annual growth rate (CAGR) of 8% to reach USD 13,996.80 million by 2030. 

With the rise in Pan Asian and Japanese restaurants in India, the consumption of Sushi is getting higher. In India, many restaurants are coming up with more options in Veg sushi and customization is also available at many places suiting to the local palate without losing the authenticity of the dish.

“To succeed in this market, businesses must focus on offering affordable and high-quality sushi. Innovation is the key, along with creating fusion dishes that attract local customers. Expanding delivery options and promoting through social media will help grow demand. By blending local tastes with sushi’s traditional essence, restaurants can thrive in this growing market,” commented Chef Vadim Shim, Brand chef, Yazu who elaborated that the future of veg sushi in India looks bright as more people move towards healthier and sustainable eating.

What’s Trending?

“Current trends in the veg sushi market emphasize sustainability and health-conscious choices, as more consumers seek alternatives to traditional seafood options. Many restaurants are also focusing on locally sourced, organic ingredients to appeal to eco-conscious diners. This has opened up space for creative menu options that combine authentic sushi techniques with fresh, locally available ingredients,” explained Priyanka Jain, Director, Amazonia who further added that the future of vegetarian sushi in India looks promising, but it comes with challenges. These include maintaining the balance between innovation and authenticity, keeping ingredient costs in check, and standing out in an increasingly competitive market. 

Experts also believed that educating the customer base about the flavors and benefits of plant-based sushi, as seafood-based sushi remains the traditional favorite. To survive and thrive, restaurants need to keep evolving, offering diverse and creative vegetarian options while promoting sustainability. Embracing these trends while providing an excellent dining experience can help ensure long-term success in this growing market.

“The shift is driven by the demand for healthier, plant-based options, making Vegetarian Sushi a trending dish in urban centers. Innovative chefs have embraced this trend, using ingredients like avocado, cucumber, tofu, mushrooms etc. To create sushi that’s both flavorful and visually appealing, while maintaining the essence of the dish. Despite the challenge of balancing authenticity with local preferences, Vegetarian Sushi has carved niche in the Indian market,” added Stefan Gadit, Head chef at Torii by Gauri Khan who highlighted by saying we’ve kept Vegetarian Sushi on the menu to cater to this growing demand. Our inspiration comes from a desire to offer a unique experience while respecting cultural and dietary preferences. It’s not just about replacing fish with vegetables; it’s about crafting a sushi experience that’s wholesome, innovative, and inclusive.

Commenting on the same, Chaitanya Bali, Owner, Nouba, Jaipur pointed, “Our inspiration for these dishes comes from a desire to cater to all diners, whether they’re vegetarian or not. We know that many guests enjoy trying new flavors, and Vegetarian Sushi offers a unique experience that’ surprises and delights. While sourcing the best ingredients and educating our customers about this cuisine can be challenging, the response has been overwhelmingly positive. By including Veg Sushi, we not only broaden our appeal but also celebrate the diverse tastes of our guests. It’s all about creating a welcoming space where everyone can find something they love.”

Paresh Desai, Owner, Laurel, Ahmedabad said, “We fully embrace this trend by crafting delicious veg sushi that showcases the creativity of plant-based cuisine. We want to ensure that our menu is inclusive, offering a delightful experience for everyone, regardless of their dietary preferences. While we face challenges in sourcing high-quality ingredients and educating our customers about these innovative flavors we try out level best to keep up with such trends to make sure we sustain and are up to date with new trends and ideas in the market, we see it as an opportunity to elevate our food offerings.”

“As more people embrace vegetarian and vegan lifestyles, having a strong selection of veg sushi positions us ahead of the curve in an evolving dining landscape. It allows us to stay relevant and competitive, ensuring we cater to emerging trends while appealing to a wider demographic. Ultimately, integrating veg sushi into our offerings is not just a culinary choice it’s a strategic business move that aligns with the future of dining, where inclusivity and sustainability are paramount,” said Karan Shah, Next Door, Bandra that we’re committed to celebrating this trend, providing delicious, innovative dishes that everyone can enjoy.

With many restaurants, coming up with innovations in Sushi, one thing is certain that the trend of sushi is here to stay for long run as it is healthy option to prefer. The market is set to grow more in the near future as there is a growing demand for this and it will further boost more sales in the restaurants. 
 

India has long been a culinary melting pot, boasting a rich and diverse food heritage influenced by its vast geography, cultural variations, and history of trade and invasions. From the spices of Kerala to the kebabs of Lucknow, Indian cuisine has embraced and evolved through the centuries, integrating elements from Persian, Mughal, Portuguese, and British cuisines. In recent years, however, the concept of fusion food has gained immense popularity, not just as a blend of global and Indian flavors but also as an expression of creativity that challenges traditional boundaries. The growing trend of fusion food in India reflects its evolving palate, culinary experimentation, and globalization of tastes.

What is Fusion Food?

Fusion food refers to a style of cooking that combines elements from different culinary traditions. It’s a fusion of diverse cultures, ingredients, and techniques that results in innovative dishes with unexpected flavors and textures. In India, fusion cuisine typically blends traditional Indian flavors with international cuisines like Italian, Mexican, Chinese, Japanese, and more.

Factors pushing the growth of fusion cuisine

Globalization and Urbanization: One of the biggest reasons for the rise of fusion food in India is globalization. As more Indians travel abroad and are exposed to different cultures, they return with a taste for international cuisines. This exposure has also been bolstered by the rise of global media, which has introduced Indian consumers to food shows, celebrity chefs, and international food trends.

Urbanization has also contributed to this shift in tastes. With the growth of cities, the middle class has expanded, and with it, a demand for diverse dining experiences has emerged. Urban consumers, particularly millennials and Gen Z, are more adventurous and willing to experiment with different cuisines. Restaurants have capitalized on this trend by offering fusion dishes that cater to these evolving palates.

A Platform for Culinary Creativity: Fusion food allows chefs to push the boundaries of traditional cooking, leading to the creation of innovative dishes. Many Indian chefs are classically trained in global cuisines but maintain a deep connection with their roots. This dual expertise allows them to play with flavors, combining the best of both worlds.
Health and Dietary Trends: India has witnessed a significant shift toward healthier eating habits. This trend has given rise to fusion dishes that balance traditional Indian flavors with health-conscious ingredients. For example, quinoa biryani or avocado paratha blend Indian comfort foods with globally recognized superfoods, offering health benefits without compromising on taste.

Similarly, vegetarian and vegan fusion foods have become increasingly popular in response to the growing demand for plant-based diets. Indian cuisine, which already has a wealth of vegetarian options, lends itself well to fusion experimentation. Vegan butter chicken made with tofu or jackfruit tacos inspired by Indian flavors are just a few examples of how fusion can meet modern dietary preferences.

Popular Fusion Food Trends in India

Indo-Italian Fusion: One of the earliest and most popular fusion trends in India has been Indo-Italian cuisine. Dishes like paneer tikka pizza, masala pasta, and Indian-style lasagna have become a staple at restaurants and cafes. The use of Indian spices and ingredients like paneer, coriander, and cumin with Italian staples such as pasta and pizza creates a harmonious blend of flavors.

Indo-Mexican Fusion: Mexican cuisine shares several commonalities with Indian food, including a love for bold flavors, spices, and ingredients like beans, tomatoes, and chilies. Indo-Mexican fusion has produced exciting dishes like rajma burritos, nachos with paneer tikka, and samosa tacos. This blend of two rich and flavorful cuisines has been well received by Indian food lovers.

Indo-Asian Fusion: The popularity of Chinese, Thai, and Japanese cuisines in India has led to a rise in Indo-Asian fusion dishes. Indo-Chinese fusion, in particular, has long been a favorite, with dishes like hakka noodles, manchurian, and schezwan dosa becoming ubiquitous. However, new trends like sushi infused with Indian spices or dim sum stuffed with tandoori fillings are pushing the boundaries of this fusion further.

The Role of Street Food: Street food culture has played a significant role in popularizing fusion food in India. Fusion chaats, for example, blend Indian street snacks with international flavors. Take a "pasta chaat" or "nachos bhel" — these are creative, affordable, and highly accessible to the masses. The street food vendors have embraced the fusion trend wholeheartedly, offering experimental and trendy dishes to the everyday consumer.

The Future of Fusion Food in India

The future of fusion food in India looks incredibly promising. As consumer tastes continue to evolve and globalization continues to bring diverse culinary influences to the country, chefs and food innovators will keep pushing the envelope, creating exciting new combinations. With growing demand for health-conscious, sustainable, and plant-based options, fusion food will likely continue to integrate these trends.

Moreover, India’s long history of culinary evolution makes it an ideal environment for fusion food to thrive. From Mughlai to Indo-European influences, Indian food has always been a product of cross-cultural exchanges. In the modern context, fusion food is simply a continuation of this tradition, making Indian cuisine a vibrant and ever-evolving entity.
As consumers become more adventurous, the fusion food trend will only grow in popularity, adding new chapters to India’s already rich culinary legacy.
 

India is a country with many different customs, but one thing that unites its people is their love of confections. Indians celebrate various festivals across the globe and during all festivals and celebrations we tend to distribute sweets or make sweets at our households. But, as we grow older and move away from our houses to different cities, the busy life and the hustle-bustle is making difficult to give time to cook and make sweets that’s where our brands come to the rescue.

With many Indians settling abroad, Indian consumer foods and products are getting popular in Western countries, paving way for other brands to expand and grow in these markets.

The Market Size

In 2023, the packaged sweets market in India was valued at INR 6,229.7 crore. The market would grow at a rate of 16.67% CAGR from 2024 to 2032, reaching INR 25,970.8 Crore. Some of the major drivers propelling the market include the growing number of people who are employed, the shift in customer preferences toward ready-to-serve options, and the accessibility of packaged sweets via both online and offline distribution channels.

The size of the global market for confectionery was estimated at USD 206.97 billion in 2023 and is expected to increase at a compound annual growth rate (CAGR) of 3.36% from USD 213.74 billion in 2024 to USD 278.36 billion by 2032.  

Demand in Western markets

"Indian brands are making significant strides in the Western market by embracing innovation while staying true to their cultural roots. The fusion of traditional mithai with global dessert trends—such as transforming gulab jamun into waffles or jalebi into pancakes has allowed these brands to introduce the rich flavors of India to a broader audience. The journey, however, comes with its challenges. Balancing authenticity with adaptation is key, as brands must ensure that their products resonate with local tastes without losing the essence of what makes them uniquely Indian. The love for traditional sweets is enduring, and this affection drives the increasing demand for these products in the international market. Incorporating natural ingredients like jaggery, honey, and millets has also been crucial in meeting the demands of health-conscious consumers,” said Manish Aggarwal, Director, Bikano, Bikanervala Foods Pvt Ltd.

Innovation at the Top

Looking ahead, the future is promising for Indian brands on the international stage. There’s a growing appetite for unique, culturally rich experiences, and Indian brands are well-positioned to meet this demand by blending tradition with modern trends. Innovations in flavor, such as mithai-inspired chocolates, offer exciting opportunities to cater to diverse palates while preserving the authenticity of beloved Indian sweets. By committing to sustainable practices, including eco-friendly packaging and zero-waste production, Indian brands can continue to thrive globally, maintaining their strong identity and cultural significance in the Western market.

Challenges faced

Expressing his views, Indraneel Chitale, Managing Partner, Chitale Bandhu Group said, “Indian migration has been predament and they continue to grow in the Western countries. So, the need of Indian products in western countries is more as everybody prefer good quality products. The demand for Indian products is not just restricted to Indian store network, as we need to cater to western markets as well.  We have 11 stores in US market. The supermarket business is more so our business is getting into more markets. We have our presence there in Mauritius, UAE and other places as well. Extending the shelf-life of these products is a challenge. With Namkeen, it’s different. The shipping industry has had crisis which also cause delay in shipping that can be an important thing to focus on, as food items come with an expiry date. We have to make sure the products are fresh and reaches before the expiry date. Although, in Western scenario, the Indian sweet market is expected to grow more in the near future.”

“Indian sweet brands are rapidly gaining popularity in Western markets as more people embrace diverse and authentic flavors. At Haldiram's, we take pride in playing a key role in this shift, as Indian sweets, once limited to specific communities, are now becoming mainstream. The growing demand for unique yet traditional food has helped us bring Indian sweets to supermarket shelves, appealing not only to the Indian diaspora but also to global consumers. By focusing on quality, authenticity, and presenting the rich culinary heritage of India, Haldiram's has carved out a niche in highly competitive international markets,” said Kailash Agarwal, President - Retail, Haldiram's who elaborated that we are committed to globalizing the essence of Indian traditional sweets, blending heritage with modern tastes.