6 Food Trends to Watch in 2025 in Hotel Dining

The growth of cloud kitchens in India is being fuelled by the increasing demand for affordable, convenient, and quality food delivered to homes. Additionally, cloud kitchens benefit from lower operational costs since they do not require expensive retail locations or large front-of-house investments.

India's cloud kitchen market is on a remarkable trajectory - projected to hit approximately USD 2.84 billion by 2030, growing at a CAGR of 16.66%. This surge reflects how urbanization, evolving lifestyles, and the demand for convenient food delivery are rewriting the rules of dining.

Prominent companies have established prosperous multi-brand cloud kitchen empires, including Biryani by Kilo, Eat Sure, BOX8, Rebel Foods (Faasos, Behrouz Biryani), and Fresh Menu. In an effort to reach hyperlocal markets, a lot of restaurants are also introducing delivery-only sub-brands, marking 40-50% profits in the space.

The Ongoing Trends
Key trends shaping the cloud kitchen industry includes the adoption of multi-brand models within a single kitchen infrastructure to enhance operational efficiency. There is a notable rise in regional and comfort food delivery brands catering to diverse local tastes. Cloud kitchens are increasingly offering value-oriented options such as combo meals, meal boxes, and affordable single-serve meals.

“Businesses are also engaging in hyper local targeting to meet neighborhood-specific demand. To build stronger brand connections, they are leveraging influencer collaborations and social media engagement. Additionally, some cloud kitchen brands are beginning to explore physical formats like kiosks and food court outlets to provide an omni-channel experience,” added Aayush Madhusudan Agrawal, Founder & Director, Lenexis Foodworks.

Without décor or ambience to soften perception, hygiene becomes your frontline. Mohammed Bhol, Co-Founder and CEO at House of Biryan said, “I’ve found that daily protocols, rigorous training, and real-time audits aren’t just safety nets - they’re confidence builders. When people can’t see your kitchen, they need to feel your standards.”

He mentioned that he has learned the hard way, if it doesn’t arrive right, it doesn’t matter how good it tasted in the kitchen. “We’ve tested every layer: insulation, ventilation, seal integrity. Packaging isn’t a side gig, it's part of the recipe,” added Bhol.

Technology as the Backbone
Cloud kitchens function without a dine-in model, making technology vital at every operational level. From online ordering systems and kitchen display systems (KDS) to inventory and supply chain management, data analytics, smart POS integration, and automated marketing tools—each element plays a crucial role in ensuring seamless and efficient business operations.

Since cloud kitchens operate without a physical storefront, food aggregators serve as their primary digital marketplace. Platforms like Swiggy, Zomato, Zepto Café, Blinkit and Uber Eats offer immediate access to a wide customer base, making them essential for brand reach. They enhance brand discovery and visibility, while also handling delivery logistics—crucial for smooth operations. 

Aggregators also provide performance dashboards with valuable insights into customer behavior, order patterns, and conversion rates, helping brands fine-tune their strategies. Additionally, aggregator-led promotional campaigns and paid placements can significantly boost order volumes and visibility.

The Challenges
Cloud kitchens face several challenges, including high customer acquisition costs driven by intense competition and platform commissions. This can be addressed by building direct digital connections with consumers through channels such as WhatsApp, loyalty programs, and emailers. 

Another challenge is the dependence on delivery platforms for visibility which can be mitigated by investing in off-platform brand-building campaigns, digital content creation, and influencer partnerships.  Agrawal added, “Maintaining consistent quality, hygiene, and delivery standards across various locations is also crucial and this requires strict adherence to standard operating procedures (SOPs) and regular kitchen audits. Lastly, in a cluttered market, it is essential to craft a sharp brand positioning and compelling product proposition to stand out.”

"Finding the right location was one of our key challenges," Aksha Kambhoj, Executive Chairperson of Aspect Hospitality explained by adding that they sought areas with high foot traffic to maximize visibility.

It’s a Profitable Biz

A well-run cloud kitchen isn’t just powered by good food - it runs on strong systems. Industry data shows that a lean, efficient model can hit EBITDA margins of 20–25%, with high-performing outlets pulling in ₹1.5–2 crore annually per location - depending on how well you read the market and build recall.

“High-performing brands have demonstrated the potential to scale even further, reaching ₹70–100 crore in ARR within three to four years, as seen in the case of Big Bowl,” added Agrawal.

While, the future will be focused on AI-powered kitchen operations, and tighter connectivity with fast commerce systems. Cloud kitchens are expected to become a major player in India's F&B industry with major focus on tier-2 and tier-3 cities.
 

Restaurant pop-ups are rapidly gaining momentum in India, not just as a culinary trend but as a strategic business and marketing tool. From experimental kitchens and chef collaborations to best bar takeovers and themed dining concepts, pop-ups are allowing restaurants and hospitality brands to stay agile, relevant, and culturally engaged.

This format offers a unique opportunity to test new ideas, like menus, concepts, or even partnerships without the long-term investment of a full-scale outlet. The trend is fuelled by social media buzz, influencer collaborations, and community platforms. With exclusivity, visual appeal, and time-bound availability, these events tap into FOMO while leveraging digital storytelling to generate viral traction and broader brand visibility. Around 80% of the restaurants in India are doing pop-ups to attract more customers.

What’s pushing the Growth?

Pop-up restaurants bring a fresh experience to a new market for a short span of time. In this type of formats, guests sample the cuisines, setting, service, etc. Pop-up restaurants are also a new way for restaurateurs to test out a product on a new market with a very low investment.

Pop-ups offer immense strategic value to restaurateurs. Ranbir Nagpal, CEO of Yazu Hospitality Pvt. Limited shared, “At KICO, we've seen how a well-executed popup can drive buzz, test new markets, and expand our brand footprint. They allow us to experiment with limited-time menus or collaborative formats without long-term overheads.”

More than just revenue generators, they’re excellent tools for community building and storytelling — particularly when done around cultural moments or niche interests like sneakers and cocktails, which are integral to our brand.

Saket Agarwal, Co-Founder, Manifest Hospitality said, “At Latoyá, we see them as cultural and culinary exchanges, an opportunity to showcase fresh ideas, collaborate with like-minded talent, and bring in footfall that extends beyond regular diners. From a brand perspective, pop-ups help build relevance and community, especially when there’s a strong concept, storytelling, and synergy behind the collaboration.

The Right Clientele

The target audience is typically urban millennials and Gen Z diners, those who are experimental, digitally active, and place a premium on novelty and curated experiences.

Angadh Siingh, Co-Founder of Call Me Ten said, “While some events are priced at a premium due to their exclusivity or the involvement of celebrity chefs, others are more accessible to attract volume and footfall. The strategy often depends on the intent, brand building or revenue generation.”

Overcoming Challenges

Challenges typically lie in operational compatibility, from aligning kitchen setups to managing workflows with guest chefs or bar teams. The key is tight pre-planning: understanding their prep and service needs, doing dry runs, and keeping communication crystal clear.

Highlighting his views, Nagpal added, “We’ve learned that keeping the menu tight, using portable equipment, and pre-planning tech and design elements is key. Clear communication, a strong visual identity, and local influencer engagement go a long way in creating impact fast.

“Technology, especially tools that streamline ordering, inventory, and kitchen coordination can really help minimize chaos and maximize output,” pointed Agarwal.

The Business Scenario
A well-executed pop-up with the right audience fit can lead to a significant boost in sales during the event window and a strong halo effect afterward. More importantly, it adds to brand value and recall, which is harder to measure but incredibly important in the long run.

“In terms of business value, popups can lead to 20–30% increase in revenue during activation windows and offer huge intangible value — new customer acquisition, social media traction, and potential partnerships,” highlighted Nagpal.

While Siingh added that the long-term value often lies in audience engagement, brand recall, and creating a deeper emotional connect with diners.

The future is quite certain that the trend will increase as pop-ups are no longer a novelty, they are becoming a powerful tool in a restaurant's culinary and cultural playbook.
 

As we all know restaurant industry continues to evolve with technology playing a major role in improving customer experience, operational efficiency, and profitability. Restaurant tech is booming with trends like AI & automation, contactless payments, cloud kitchens, smart POS, AR/VR, IoT, and sustainability tech leading the way. 

Use of Smart POS & Integrated Systems
Cloud-based POS systems enable in centralized control across outlets managing inventory, loyalty, and CRM seamlessly. Paired with real-time data analytics, they provide insights into sales trends, customer behavior, and staff performance for smarter decision making.

Chef Balaji Balachander, Founder and Director at Salt Restaurants said, “Technology is a very important ingredient in our success. In a competitive hospitality space, technology helps us not only operate efficiently but also connect meaningfully with our guests.”

The restaurant has integrated cloud-based POS systems, smart inventory tools, and feedback mechanisms to streamline backend processes and maintain consistency across all outlets. “This ensures that every biryani, kebab, or dal makhani served is true to SALT’s standard no matter the city,” pointed Chef Balaji.

AI and Automation
Voice and chatbot ordering streamlines service across apps, websites, and kiosks. AI-powered kitchens optimize prep time, while robots add efficiency in guest service.

Commenting on this, Zorawar Kalra, Restaurateur & Founder of Massive Restaurants Pvt. Ltd said, “We’ve implemented AI-based CRM systems that go beyond basic preferences. They help us truly understand our guests—so if someone loves a particular dish or dines a certain way; we tailor their experience the next time, often without them even realizing it.” The group has got their kitchens semi-automated to ensure consistency without compromising on soul.

Use of Digital Sanitation
Technology plays a pivotal role in streamlining safety protocols. Sandeep Salian, Co-Founder of Jugnu Goa added, “We’ve adopted digital sanitation schedules with automated alerts, real-time logging, and verification tools to ensure critical surfaces and utensils are sanitized effectively. This not only helps us stay compliant but also creates an audit-ready ecosystem.”

Online Reservation & Personalization
Around 40-60% of the restaurant bookings are made online using different apps. AI is reshaping dining by recommending dishes based on order history, weather, and time of day. Nearly 50–60% of brands now prioritize personalization, offering tailored experiences and exclusive deals via apps and CRMs driven by customer behavior.

Use of Augmented Reality (AR) & Virtual Reality (VR)
AR menus help the guests to visualize the dishes on their table through their smartphones, while VR experiences offer immersive dining journeys or behind-the-scenes kitchen tours.

Elaborating on this, Kalra said, “On the guest-facing front, we’ve leaned into interactive digital menus, AR-led storytelling, and mobile-first ordering systems, especially in experiential spaces like Farzi Café, Mamma Killa, or Bo Tai. Technology becomes part of the drama—it enhances the experience without overwhelming it.”

Reduction of Food Wastage 
With technology, brands can track and reduce the kitchen wastage along with the wastage in the restaurant. Sherry Sebastian, Managing Director, The IBNII Coorg who believes in reducing wastage explained, “At Ibnii, we observed that every day the food waste was piling up and our composting units were overworked with fourteen large bins collecting food waste. We came up with the idea of weighing the waste and charging a fee for the food wasted. This fee would go into a donation box.”

Restaurants these days allocate 7–10% of their capital expenditure towards tech. And, we can surely say that technology isn’t about replacing the warmth of Indian hospitality it’s all about enhancing it.

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.
 

Multi-brand restaurants are rapidly expanding in India, driven primarily by evolving consumer preferences and an increasingly competitive food service market. Today’s consumers crave variety and convenience that drives demand for the multi-brand restaurants offering diverse cuisines under one roof. To meet this, brands are expanding through thoughtfully curated spaces while maintaining consistency in identity, quality and service.

While the success is driven by brand loyalty, scalable formats, and smart location strategy. Around 40-50% of restaurant brands in India are multi-brand restaurants who have successfully opened different brands in various locations.

What’s pushing the trend
Urban diners increasingly seek spots with great ambiance, food, and service. Higher disposable incomes, social media trends, and lifestyle-driven dining are fueling this growth. They look for multiple options under one roof.

Sumit Govind Sharma, Director at Monarch Hospitality said, “Real estate opportunities and investor interest in scalable F&B formats have enabled brands to grow from one flagship outlet to multiple locations.”

Millennials and Gen Z consumers value experiences over products, actively seeking venues offering diverse, engaging culinary journeys. “Digital advancements, including food delivery platforms and social media, have increased consumer awareness and accessibility, thereby promoting these multi-brand concepts effectively,” commented Rajit Shetty, Managing Director, Ramee Group of Hotels.

How it benefits the brand
Benefits include brand recognition, economies of scale, and the ability to reach a wider audience without diluting the core concept. Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd pointed that a single-brand approach often can't fulfill the diverse expectations of the modern consumer. That’s where a multi-brand ecosystem comes in; it allows you to cater to distinct moods, occasions, and audiences less than one umbrella.

“From the soul-soothing simplicity of Omo Soul Food Community to the high-energy bar AMPM Coffee & Cocktail Bar, from the nostalgia of Ikk Panjab and The GT Road to the easygoing all-day vibe of Espressos any day, and the artisanal depth of our coffee brand Ngarum, each concept serves a different purpose. That segmentation is what keeps the customer engaged and loyal,” added Sethi.

The Major Challenges:
Challenges come in maintaining consistent quality, service standards, and brand ethos across outlets, especially with different local teams and markets.

“By offering multiple cuisines, restaurants mitigate risk and attract a wider audience, ensuring consistent footfall throughout various times of the day. However, these ventures face challenges like operational complexity, maintaining consistency across multiple brands, and higher initial setup costs due to varied kitchen setups and specialized staffing needs,” added Shetty.

Expressing his views, Sethi said, “It also comes with its own set of challenges like brand cannibalization, maintaining individual brand identities, and scaling without diluting the ethos of each concept.”

Driving Growth
In India’s fast-paced F&B landscape, multi-brand success is limited to those who innovate, streamline operations, and build distinct brand identities. Despite hundreds of new concepts launching annually, only 10–15% of F&B groups manage to scale and sustain more than two successful brands long-term.

At Bright Hospitality Private Limited (BHPL), the multi-brand strategy has been a major growth engine — contributing nearly 75% of their overall business.

Sumit shared that a successful outlet model, once proven, can be scaled to multiply revenue streams. “In our experience, each new Eve location contributes both to topline growth and brand equity and opens up new opportunities for collaborations, events, and community engagement,” he added.

“Multi-brand restaurants can significantly increase business potential, often generating 30-50% higher revenues compared to single-brand establishments due to their broader market reach and appeal,” said Rajit.

The future of multi-brand dining in India looks bright, driven by innovation, tech integration, and immersive marketing strategies. With sustainability and shifting consumer tastes in focus, these restaurants are set to play a key role in the country’s dynamic food landscape. It’s not about adding more brands for the sake of scale; it’s about building a curated ecosystem where every brand tells a different story but flows from the same vision.

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

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

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

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

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

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

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

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

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

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

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

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

Chef Anshul started his culinary journey at IHM Mumbai, where he laid the foundation for what would become a lifelong passion. What truly inspired him was the transformational power of food — how a thoughtfully prepared meal can create a memory, bringing people together and represent a culture on a plate. Over the years, his journey has taken from India to the UK and back to India.

In an exclusive interview with Restaurant India, Chef Anshul Dhyani, Executive Chef, ITC Grand Central, Mumbai spoke about his journey, challenges, sustainability, and strategies to focus on culinary experience and much more. Excerpts:

How the Journey Started

A decade in the UK shaped his culinary foundation, exposing him to global techniques, multicultural kitchens, and precision cooking that honed both skill and palate. With Taj Mahal Palace, Mumbai, The Claridges Delhi and ITC Grand Goa he has honored all his skills.

Role at ITC Grand Central

“As Executive Chef, I lead beyond the kitchen—as a strategist, mentor, and guardian of quality. I oversee menu engineering, cost control, and culinary consistency while building a high-performance team culture,” said Anshul by adding that guest satisfaction is his core focus, ensuring every dish delivers on flavour, presentation, and impact. 

“I’m also committed to mentoring the team, aligning with brand values, and driving innovation to keep our culinary offerings fresh and competitive,” he added.

Ensuring Consistency and Quality

Clear communication, hands-on leadership and continuous training is critical. Every team member from commis to sous chef should understand not just what they’re doing but why they’re doing it. This clarity creates a culture of ownership and pride.

Commenting on leading the team, Anshul said, “We conduct daily briefings, team tastings and quality checks, and I actively encourage two-way feedback. I also rely heavily on SOPS and regular refreshers on core techniques to maintain high standards — no matter who is behind the pass.”

Above all, I remind my team of the principle I live by:
“You’re only as good as the last plate you serve. This mindset keeps us grounded, focused and constantly striving to do better.”

Approach on Sustainability and Local Sourcing 
“Sustainability isn’t a trend — it’s a responsibility. 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,” he added by pointing that supporting local farmers and producers is important, and he enjoys building relationships with them. It brings transparency and traceability into the kitchen. “We also focus on minimizing kitchen waste, using smart prep systems, portion control, and repurposing ingredients creatively where appropriate,” he pointed.

Define Authenticity in your food

“To me, authenticity doesn’t mean sticking rigidly to tradition — it means respecting the roots of a dish while presenting it with honesty. Whether I’m preparing an Indian classic or drawing on my experience in the UK with European cuisine, the essence of the original must shine through,” mentioned Chef Anshul.

Authenticity is also about cultural context and intention — knowing why a dish exists, understanding its technique and purpose, and not diluting it for the sake of trends. That balance of heritage and innovation is something I constantly strive for.

Current food trends you’re excited about:

Hyper-regional Indian cuisine – There's growing interest in exploring lesser-known flavours and ingredients from across India, which I love.

Plant-forward dining – Not just vegetarianism, but a thoughtful celebration of produce as the hero.

Fermentation and preservation – Old-world techniques are being rediscovered and respected and they offer incredible depth of flavour.

Clean plating with bold flavour – Simplicity is taking centre stage, but with powerful, layered taste profiles.

Three tools you can’t live without:

Chef’s Knife – My most trusted companion; precision begins here.

Tasting Spoons – Flavour is everything, and constant tasting is key.

Thermometer – Precision in temperature defines perfection in cooking.

Advice for aspiring chefs
Learn the basics well - don’t rush the process. Foundations in technique, knife skills, and discipline are everything. Take feedback and consistency will earn you more than flair in the long run. And most importantly, cook with heart - the guest can always tell the difference.

As Mother’s Day is around the corner on 11th May, every restaurant is curating something new for this special occasion to celebrate their mother’s love. From specially curated menus to fun games, engaging activities, and exciting discounts, there’s something for everyone to enjoy. It’s the perfect time to make your mom feel cherished—whether through a heartfelt letter, a thoughtful gift, a special outing, or a cozy family gathering. Here’s a look at how different restaurant brands are celebrating Mother’s Day this year.

Curation of Special Menu by brands
Every restaurant wants to differentiate from others during the special occasions to boost the revenue.

Talking about this, Chef Anil Khurana, Head Chef who caters in Indian Cuisine & Chef Alessandro Sandrolini, Executive Chef, Hyatt Regency Delhi said, “We’ve reimagined the Sunday brunch experience for Mother's Day into “The Chaat Affair – Mothers’ Day Edition”—a vibrant, heartwarming tribute that celebrates mothers through culinary nostalgia and gourmet sophistication.”

They added, “What sets us apart is the homestyle "Maa ke haath ka khana" corner, featuring dishes like Tariwala Kukkad, Silbatta Gosht, Gharwali Bhindi, and Kala Chana Pulao—carefully crafted to evoke familiarity and love. This is paired with our signature international fare and extensive dessert selection, curated by our award-winning culinary team.”

While other brands are curating something on food and beverages or specific theme and others are focusing on fun-activities in the culinary table.

“We curated a four-course European set menu as a long, leisurely celebration—the kind of meal where time slows down and conversations flow. The menu is generous and well-balanced, featuring fresh salads like the Kale & Beetroot Salad, comforting tapas such as the Scamorza Arancini and Lamb Meatballs, hearty mains like the Grilled Sea Bass and Roasted Chicken, and most loved desserts like our signature Tiramisu La Panthera Way & Basque Cheesecake. Knowing that families love our signature pizzas, we’ve included those as well—such as the Burrata Di Bufala and Pizza Di Pollo—creating a menu that’s made for sharing,” shared Chef Manuel Olveira, Owner, La Loca Maria and La Panthera.

Brands aim to create a memorable experience with indulgent options and appealing presentation. Chef Divakar Executive Sous Chef, Toscano said, “We've partnered with SALT, an Indian restaurant. This collaboration allows us to present a delightful fusion of Italian and Indian flavors, ensuring there's something delicious for every member of your family to enjoy on this important occasion.”

Commenting on the same, Prasid Shetty, Brand Head, Tattva Bar and Cafe added, “What makes our approach distinct is the emotional intent behind the menu. The centerpiece of this year’s celebration is our “Tattva Thali for Ma”—a one-day-only platter featuring a selection of our signature dishes such as the Chicken Keema with Sunny Side Up, Fried Aubergine, Broken Wheat Salad, and Beetroot Hummus & Avocado Toast. 

The Challenges Faced
The biggest challenge was creating a menu that strikes an emotional chord while still feeling upscale and modern. Sourcing the right ingredients for the specific occasion to cater to a huge footfall is also a task.

Restaurants wanted mothers to feel celebrated—not just pampered. Balancing nostalgia and novelty, especially across India’s rich culinary diversity, required collaboration between our Indian, Mediterranean, and Western chefs and training the chefs and educating the consumers will be a challenge.

Business Aspects
With the buzz across the social media platforms, brands are expecting 35-45% of the revenue on this day with a higher footfall rather than any other Sundays.

A special Mother’s Day menu is more than a meal—it’s a heartfelt way to celebrate moms. With memorable dishes and thoughtful touches, restaurants can create lasting impressions and meaningful moments. After all, she deserves nothing but the best, isn’t it?

When you hear Maharashtra, the first thing you remember is the different cuisine they offer. Maharashtrian cuisine is known for its bold flavors, local ingredients like millets, lentils, and coconut, and strong cultural roots. It captures the state’s diversity from coast to countryside and tells a story of its people and traditions through food. Restaurants which cater specifically to Maharashtrian cuisines are still seen as a growing segment in India. It’s still an unexplored segment. Very few brands have expanded their footprints outside Maharashtra. Let’s have a look at what these brands offer.

How the brands differentiate themselves?
Maharashtrian cuisine blends regional styles shaped by geography, local ingredients, and history. Each region of Maharashtra offers different cuisines and has a unique way of presenting themselves in the competitive market scenario.

Santosh Sakpal, Executive Chef, Fort Jadhav Gadh said, “As an Executive Chef with deep roots in Maharashtrian cuisine, our menu is designed to reflect the rich regional diversity of the state—from the spicy, rustic flavors of Vidarbha’s Saoji Mutton and Nagpuri Rassa to the more delicate and festive offerings like Ukdiche Modak, Surali Wadi, Bharli Vangi, and Varhadi Bhat.”

All these restaurants are focusing on specific cuisine, which is their brand USP, and this differentiation alone is helping the brands to thrive in the market.

Sanjay Khadapkar, Co-Founder, Kokan Bazar & Swaad Kokancha, whose brand focuses on cuisines of Kokan region said that the idea was straightforward that we need to bring the most loved and traditional dishes from the Kokan region to a wider audience, without diluting their essence. "We are one of the few Kokan brands that are completely vegetarian. That alone sets us apart and helps us break the stereotype that Kokani food is only about fish and meat,” he added.

One such brand that also serves all the authentic vegetarian cuisines of Maharashtra is Purnabramha that has its presence at various locations in India. Jayanti Kathale, Founder & Director, Purnabramha Chain of Restaurants added, “What’s unexplored is the pure vegetarian cuisine which Maharashtrian food offers. Also, 70% of employees in the kitchen are women at all our locations.”

Major Challenges
While Maharashtrian food has bold flavors and unique preparations, not everyone will be familiar with its spice levels or native ingredients.

“Staffing and training is a major challenge also educating the customers about each dish is a task as the staff has to be well-versed about the significance of each dish,” added Jayanti.

Additionally, logistical challenges like sourcing traditional ingredients consistently and customizing meals for dietary preferences require a proactive and flexible approach from the kitchen team.

“Authentic Maharashtrian seafood is bold, spiced and often unfamiliar to those new to the cuisine. Balancing traditional intensity with broader appeal is always a challenge. Another challenge is ingredient consistency—coastal cuisine is dependent on fresh seafood, kokum, tirphal, toddy vinegar and more. To address this, we have longstanding relationships with trusted suppliers and fisherfolk,” explained Shrishti Salian, Managing Director, Bharat Excellensea that offers a rare combination of fine-dining ambience and homestyle flavours. 

Business Scenario
While the business scenario and the target audience for these restaurants differs as they cater to all age groups as we all know that home-style food is loved by all.

Sanjay shared, “Currently, our business is almost evenly split—about 50% in-store and 50% through online platforms. Online gives us access to a wider, more diverse customer base, including younger audiences who are curious to try regional food or are just looking for comfort meals.”
Peak times, especially weekends and festive seasons, contribute significantly to the dine-in business. 

“While our core strength lies in the in-restaurant experience, we’ve seen steady and promising growth through online delivery platforms as well,” added Shrishti.

With this, we can say that the future of Maharashtrian cuisine is set for an exciting transformation, merging traditional tastes with modern innovation.

As spring blossoms, ushering in the vibrant festival of Holi, it’s time to celebrate the spirit of togetherness with colours, cocktails, and a feast that captures the essence of Indian festivities. Known as the festival of colours, Holi is a time when friends and families gather to revel in joyous moments, indulging in an explosion of flavours that define India’s rich culinary traditions. From tantalizing chaats to decadent sweets and refreshing festive drinks, Holi is as much about food as it’s about fun. Here’s list of restaurants where you can party and enjoy the delicious meals and sip-in through the cocktails and thandais.

Ishaara, Ahmedabad
This Holi, Bellona Hospitality is bringing the spirit of celebration to life with exciting events at their restaurants across Ahmedabad, Mumbai, and Bangalore.  Ishaara Ahmedabad is kicking off the festivities with a Thandai Festival on March 14th, offering a perfect way to celebrate with this traditional festive drink. Taste your favorite flavor of Thandai for Rs 325 /- They are hosting a Rang Birange Mocktail Festival on March 14th, a colorful experience for all mocktail lovers! Pick your favorite colour mocktails for only Rs325/-. 

BeeYoung Brewgarden, South Delhi
Located at The Panchshila Rendezvous, this charming venue offers a unique European-style brew-pub experience with a massive microbrewery setup, known for its award-winning craft beers and globally inspired cuisine. The highlight of this year's Holi celebration is the introduction of the exclusive Thandai Martini, a refreshing blend of vodka and almond milk, shaken with ice and served in a chilled glass, beautifully garnished with saffron and crushed pistachios, and given a special twist by the skilled bartenders. Available from March 13th to March 16th, it's a must-try during your Holi festivities.

Peshwa Pavillion, ITC Maratha, Mumbai
This Holi, indulge in an unforgettable culinary experience at Peshwa Pavilion, ITC Maratha, with ‘A Colourful Feast’, a curated spread of timeless festive delicacies, blending tradition with luxury. Embodying the vibrant spirit of Holi, the special menu features an array of authentic Indian flavours, including Gujiya, Rasmalai, Dahi Bhalla, Chaat, Gulab Jamun, and the signature Kaju Mutter Makhana Subzi. Guests can immerse themselves in a symphony of sweet and savoury treats, crafted to evoke nostalgic flavours synonymous with the festival of colours. The celebration will be hosted as a Dinner Buffet on March 14th and 15th from 7:00 pm to 11:30 pm, and a Sunday Brunch on March 16th from 12:30 pm to 3:30 pm, offering an indulgent spread paired with soft beverages.

Momo Cafe, Courtyard by Marriott, Mumbai
Momo Café at Courtyard by Marriott Mumbai International Airport is offering a grand Holi feast that showcases the diverse flavours of India. The culinary journey begins with refreshing welcome drinks like Kokum Sherbet and Kesar Chaas. Appetizers include Kothimbir Vadi, Goan Rava Fried Prawns, Mini Dabeli Sliders, and Rajasthani Ghewar Chaat. Live counters feature Undhiyu with Thepla/Rotis and classic Pav Bhaji. For the main course, guests can savour Laal Maas with Bajra Roti, Goan Prawn Curry, Dal Baati Churma Trio, Gujarati Kadhi with Khichdi, and Masala Bhindi. The feast concludes with desserts like Shrikhand in Kesar, Mango, and Pistachio flavours, Puran Poli, and Mohanthal. 

QEY, Mumbai
Get ready to celebrate Holi in style at QEY, Lower Parel’s hottest dining destination where the festive spirit meets unmatched luxury! With chic interiors, and a buzzing atmosphere, QEY is the ultimate spot to splash into the colors of joy. Indulge in a feast of bold and mouth-watering delights like Veg and Non-Veg Dolmas and Harissa Prawns, paired with vibrant, handcrafted cocktails that bring the festive flair to every sip. 

JW Marriott Kolkata 
Get ready to immerse yourself in a spectacular celebration of Holi as JW Marriott Kolkata presents “Holi Dreams” on Friday, March 14, starting at 11:00 AM. This grand affair will be headlined by none other than actor Harshvardhan Rane, famed for his role in Sanam Teri Kasam, who will add star power to the festivities as guests come together to celebrate the festival of colors.

Mitron Bar & Café (All Outlets in Mumbai)-
Mitron Bar & Cafe is embracing this exuberant spirit with a specially curated Holi menu, bringing a colourful twist to classic favourites. The menu includes irresistible dishes like Spicy Mud Crab Roll, Rajma Galouti Kebab, Purani Delhi Ka Murgh Tikka, Murgh Kadak Seekh Kebab, Java Chicken Lollipop, Subz Diwani Handi, Soya Chaap Ki Nihari, Rajasthani Laal Maas, Bamboo Shoot Fried Rice, and Lollipop Fried Rice. To satisfy your sweet cravings, indulge in Falooda Extreme and Rosetta, reminiscent of traditional festive treats. Adding to the festive fever, Mitron Cafe is also hosting Holi Haze, a high-energy celebration on 14th March at Mitron Bandra featuring DJ Kalpesh from 9 PM onwards. 

Grand Hyatt Gurgaon
Set in an atmosphere of understated elegance, Maison Maiya, the city’s premier destination for authentic culinary experiences at Grand Hyatt Gurgaon presents this Holi brunch that seamlessly blends tradition with culinary artistry. Known for its lively show kitchens and vibrant dining experiences, Maison Maiya brings India’s rich culinary heritage to life with festive favorites such as Gujiya, Malpua, Rasmalai, Gulab Jamun and beloved Holi beverage Thandai filled with aromatic saffron, cardamom, and dry fruits. Designed to cater to a variety of preferences, the menu also includes gluten-free and allergen-friendly options so that every guest can partake in the festive feast with ease.

BANG, The Ritz-Carlton, Bangalore
BANG at the iconic rooftop lounge at The Ritz-Carlton, Bangalore, is bringing you Phoolon ki Holi - a celebration where tradition meets rooftop glamour. This exclusive prelude to Holi is set to take place on 13th March from 6:00 PM onwards. Swap the usual colors for a vibrant shower of flower petals, all set against the stunning city views. Think fragrance, festivity, and a whole lot of fabulousness - because this Holi, we are keeping it chic and eco-friendly!

The Big Tree Café, Jaipur
Escape into a colorful wonderland at The Big Tree Café, Jaipur! Celebrate under the open sky, surrounded by twinkling lights, lush greenery, and pure festive joy. Dive into a special Holi menu packed with mouthwatering dishes and sip on handcrafted cocktails like the Strawberry Colada and Hibiscus Margarita — each drink a burst of flavor to match the festive spirit! Whether you’re grooving with friends or soaking in the vibrant energy, The Big Tree Café promises a Holi bash filled with Flavor, Fun, and Endless Laughter.

Tikitii, Goa
Ride the festive wave at Tikitii, Goa! Feel the beachside magic come alive with the sound of the waves, twinkling lights, and tropical-chic vibes that scream celebration! Dive into a specially crafted Holi menu, sip on colorful handcrafted cocktails, and groove to the breezy beats as you party by the sea. Whether you’re splashing colors with friends or just soaking in the electric energy, Tikitii promises a Holi bash filled with Flavor and Coastal Charm.

Naturals Thandai Icecream
Lastly, you can end your meal with Naturals’ Thandai Ice Cream. This festive flavour takes inspiration from the ceremonial Thandai - a traditional drink made using milk, nuts, spices and poppy seeds. Synonymous to its name, its purpose is to provide a ‘cooling’ respite from the sweltering sun. Indulge yourself in this flavorful treat on this special occasion.

Founding and scaling a company is never simple, but for women, it is typically filled with even more obstacles—biases, assumptions, and the assumption of doing work and home life simultaneously.

Ever wondered how women are making their mark in the restaurant industry which is a male dominated one? Many women restaurateurs have successfully launched their restaurants marking their success in the industry. Let’s have a look at the women entrepreneurs who made their mark in the restaurant industry. Read to know about their journey, challenges and advice they would like to give for future entrepreneurs.

1. Radhika Dhariwal - Director & Founder of Passcode Hospitality

After completing her degree in psychology in the US and Master’s at NYU, she would often visit speakeasies and cocktail bars. After moving to India, she accidentally entered the F&B industry. Her brother wanted to start a nightclub, but instead, they launched India’s first speakeasy-style cocktail bar, PCO, just around the corner from their house in Delhi. 

Thirteen years later, they have 22 restaurants across the country, including brands like Jamun, Pings, Saz, Mister Merchant, and ATM, with locations in Delhi, Mumbai, Goa, Pune, Hyderabad, and Kolkata.  During COVID, when all the restaurants were shut, they launched Maya Pistola Agavepura—India's first aged premium agave spirit. 

“I would say choose something you are passionate about so that it is easy to stay the course, stay dedicated. Not everything is meant to be easy work hard, stay committed, and you will break through. Be mindful of the world around you, choose your battles wisely, and know when to let things go,” she shared.

2. Minakshi Singh, CEO & Co-Founder, Thirsty Three Hospitality Pvt Ltd

“My journey started when I was in second year of hotel management, did bartending at that time and pursued bartending course after college,” said Singh who is known for brands like Sidecar, Speakeasy, Café Lungta, Bhumi Farms, The Brook and India Bartender week.

Talking about challenges she faced, “I could not do bartending back then as there were hardly any women even though I had done the course. I did beverage marketing, sales, training and much more and I got varied level of exposure which helped me grow as well.”

3. Niketa Sharma, Managing Director, Keish Hospitality
Her journey in the hospitality industry has been a rollercoaster of challenges with learning and incredible growth. Started her career at the age of 22, fresh out of MBA from Les Roches, Switzerland; she is known for creating The Thane Club, Blah, Vivi Italian, South Stories India, Masaledar Thane, and Magna Bar & Kitchen.

From securing the right locations to building a reliable team and ensuring consistency in operations, every aspect of the business required patience and perseverance. Over the years, they have successfully launched 6 restaurants across different locations and are exploring expansion opportunities in Mumbai and other cities. 

“To every woman out there dreaming of starting something of her own believes in yourself and take that first step. The road will not be easy, but the challenges you face will only make you stronger. Surround yourself with people who uplift you and understand the value of persistence. The world needs more women in leadership, and your journey, no matter how small it seems today, can inspire the next generation,” she pointed.

4. Mickee (Pratima) Tuljapurkar, Founder La Loca Maria and La Panthera

Opened La Loca Maria as a cozy 25-seater Spanish restaurant with her husband, Chef Manuel Olveira, the restaurant quickly gained popularity. Leading them to expand to a 75-seater within a year, and launched La Panthera, a modern European restaurant with a 100-seater in BKC. She says, “The journey hasn’t been easy, but it has been super rewarding to bring these two restaurants to life. It’s a high-pressure job, especially with all the other challenges like managing staff and keeping an eye on costs,” she mentioned suggesting that for anyone in this industry—regardless of gender—is to prioritize two essential areas: your work and the relationships you build.

Understand your limitations, and don’t hesitate to seek help from those who know more than you. Just because you’re still learning doesn’t mean you’re incapable; you can always find a solution. Learn to say no when necessary and trust your judgment from the start.

5. Nidhi Singh, Co-Founder, Samosa Singh

Samosa Singh is empowering women at every level—be it leadership, operations, production, or innovation. Their production workforce today comprises nearly 35-40% women, which is evidence of their commitment towards creating a gender-diverse workplace. 

“This International Women's Day, let us pledge to push for quicker action, break down barriers, and build an industry in which all women can thrive. Because when women thrive, businesses prosper, and society reaps the rewards. Think Big! Let's lead, let's inspire, and let's create a world where every woman entrepreneur can realize her true potential,” pointed Singh.

6. Poornima Somayaji, Founder – Aragma, Pune  

Poornima’s journey in the restaurant industry has been deeply personal, driven by a passion for food and storytelling, with a focus on everyday ingredients. She envisioned Aragma as a space where dining becomes an experience.

“Like many women entrepreneurs, I’ve faced challenges—navigating an industry that has traditionally been male-dominated, earning credibility as a first-time restaurateur, and balancing creative vision with business viability. However, each challenge has reinforced my belief that resilience, adaptability, and a strong support system are key to success,” she shared by pointing that the challenges will be real, but the industry needs more women to shape its future, not by fitting in, but by leading in their own way. 

7. Lalitha Dutta, Managing Partner, Firewater Neo Kitchen & Bar

“My journey into the culinary world wasn’t a straight path. Growing up, my dad’s pharmaceutical business taught me the dedication, but it was food that truly captivated me. After my MBA and a stint in corporate, I followed my passion,” she said.

With 4 outlets in Hyderabad, the journey has been about self-belief, building a strong team, and proving that hard work and talent can break through any barriers. “Young women aspiring to thrive in any venture: Own your passion with confidence, invest in your skills and connections, and stay curious and adaptable. Success comes from resilience, authenticity, and the courage to challenge norms,” she further added.

8. Arpita Ganesh, Partner and CEO of Catch44 Hospitality

Her journey has been one of resilience, passion, and breaking stereotypes in every industry she has been in as she launched ‘The Bah’ and ‘The South Place under Catch44 Hospitality. Despite the progress made, Arpita has faced challenges, especially in overcoming traditional mindsets and biases, particularly among staff from rural backgrounds. She advocates for a 70/30 female-to-male ratio in frontline roles to further empower women in the industry.

“Believe in yourself, take calculated risks, and push past societal limitations. Women have the potential to lead, innovate, and transform the hospitality industry. With confidence, determination, and a strong support system, they can break barriers and redefine success on their own terms,” commented Arpita.

9. Kareena Bulchandani, Founder, MOKAI 

When we started Mokai in Mumbai, had doubts—mainly because it’s on a one-way street, right next to two well-known spots like Veronica’s and Subko. Starting something different without any background in hospitality was tough, Mokai is a café built on unique experiences—nothing is ordinary here. Kareena has played a key role in curating a one-of-a-kind menu featuring over 50 unique beverages, each distinct in flavor yet crafted with unwavering consistency.

“There will always be people who don’t believe in you—let them be. Those same people will be the one eager to work with you once you succeed. This world is full of people who think they know it all but proving them wrong is one of the most rewarding feelings. If you fail the first time, that’s okay. If you have a vision - NOBODY can ever stop, you from achieving it - Just Manifest” she added.

10. Shreya Nayyar, Co-Founder of The Bagh

When Shreya started ‘The Bagh,’ her goal was to build a space that wasn’t just another restaurant or bar, but an experience deeply rooted in a passion for hospitality. Bringing something contemporary yet soulful to Amritsar, a city known for its heritage and culinary legacy, was both thrilling and challenging.

Their latest concept is all set to redefine dining experiences in Amritsar. The new restaurant is a 5,800sqft with globally inspired dishes, indulgent desserts, and a good cocktail programme.

“The world is shifting, and the hospitality industry is no exception. Women are no longer just participants; we are change-makers. If there’s one thing I’ve learned, it’s that waiting for the “right moment” is a myth. The moment you decide to back yourself is the right one. Build fearlessly, learn constantly, and never hesitate to take up the space you deserve,” shared Nayyar.

Born in Vadodara in 2018, Thyme & Whisk has blossomed into a beloved dining destination with 16 locations. Brainchild of Chef Bobby Patel, Tapan Patel, Parth Gheewala & Dharti Gheewala, the brand is captivating diners with its innovative approach and unwavering commitment to quality.

Fueled by this vision, Thyme & Whisk has ambitious expansion plans. The brand aims to significantly increase its presence across India, with a target of 50+ outlets in the next 5-7 years. This strategic expansion will see Thyme & Whisk enter new markets, bringing its unique culinary vision to major cities like Delhi, Mumbai, Bangalore, Chennai, and beyond. In an Exclusive interview with RestaurantIndia, Bobby Patel and Parth Gheewala, co-founders at Thyme and Whisk and Mad Doh shares about their journey, expansion plans, vegetarian dining and much more. Excerpts:

How it began?

Chef Bobby is an electrical engineer, worked in Larsen & Tourbo for 5 years. “Since childhood, I loved cooking and baking and always loved playing around flavours. When we had to go to vegetarian restaurants in India. It was pretty basic and there was no global cuisine being served by restaurants. So, we came up with the idea of starting something on our own where we serve different varieties of veg food,” he shared

Creating experiential dining

The inspiration comes from my passion which is now my profession. Along with fine dining, we make that the creativity is top-notch in our brands. We have finger millet ragi flour pizza, it’s all about creating experiential dining. The first restaurant was launched in 2018 in Vadodara, Gujarat. We have a vast variety of vegetarian menu and a great selection of desserts as well. We have Cookies, Dubai Kunafa among others. 

USP of the Brand

Indians are very well-traveled these days. Fresh hand-rolled pastas are made every day in our restaurants. We are serving easily digestible pizzas. In Mad-Doh, we have Neapolitan pizzas and thin-crust as well. We have vegan, jain, salads and healthy menu and it can be customized as per consumer preferences. The menu is common throughout all the outlets. The innovations are added in all the outlets.

Overcoming Challenges

The biggest challenge was acceptance by the consumers. We educated the customers about the dishes, and we got a great response. The prices were little higher like for eg, 800 for 2 people or depends on what you order. Since, we cater to various cuisines; we make sure that we prepare in-house sauces for the food we prepare. To get all the good quality ingredients was one of the biggest challenges we faced in the initial stages.

Future of vegetarian dining

People are health-conscious these days and they are eager to know what’s in their food. The vegetarian and vegan dining are going to boom in India in the coming years. Lots of chefs are focusing on vegan dining; people want to have vegan or vegetarian in a luxurious place. We also ensure that food wastage is less. In Mad Doh, we have smaller plates, while in Thyme and whisk we serve the right portion to the consumers.

Equal Responsibility for all the partners

Bobby looks into culinary section and innovations, Tapan looks after staff management, Parth looks into expansion plans, while Dharti looks after the interiors for all the outlets. “We ensure all the ideas are discussed well before the execution,” shares Bobby.

Expansion plans
We have 17 outlets for Thyme and Whisk, 1 outlet for Mad Doh. We want to expand in all cities and have international expansion plans as well. This year, we are opening 4 cloud kitchen brands focused on specific segment each– burgers, biryanis, Indo-chinese, shakes and juices respectively. We will grow in company outlets more and franchise as well. In Thyme and Whisk, its 90% dine-ins and in Mad Doh, its 75% dine-ins.

People are coming up with regional cuisines, millet-based recipes, AI driven menu will be on rise, technology advancement and much more.

Message for Women Restaurateurs:
‘Have the clear goal and passion, build your own niche and believe in yourself rather than having self-doubts.’

If anybody asks you about what your favorite food in Italian cuisine is, the first thing which we can think of are pizzas, risottos and pastas…

With the growing prominence of Italian Cuisine, the scope of Italian food in India can be attributed to several factors. With the increase in globalisation and evolving consumer preferences being the key drivers and more Indians travelling overseas, Indian palates have become more adventurous, with an increasing desire for international flavours and dining experiences. The wide variety of dishes makes it highly adaptable to local tastes.

Innovations in Italian Cuisine
Brands are innovating in Italian cuisines these days as per consumer preferences and demand. The rise of artisanal pizzas, hand-made pastas, and premium ingredients like burrata and truffle has elevated the dining experience, making Italian food more than just casual dining—it’s now a refined, experiential cuisine. The social media-driven food culture has also played a role, with visually appealing Italian dishes like wood-fired pizzas and indulgent desserts becoming crowd favorites.

"At Mad Doh, we’ve taken this evolution to the next level by not just offering traditional wood-fired Neapolitan pizzas but also making them gut-friendly. We’ve fused sourdough into our Napoli pizza recipe, enhancing both flavor and digestibility. This unique approach ensures a light, airy crust with natural fermentation benefits, making indulgence both delicious and nourishing,” commented Bobby Patel, Founder, MadDoh.

The brand also prioritizes quality, inclusivity, innovation, and customer engagement, creating a distinct identity that competes with international players while celebrating the homegrown expertise.

Krunal Chahwala, CEO, Pizza Express, shared, “Culinary experimentation also plays a part, with Italian dishes being adapted to suit tastes—toppings like paneer on pizza or spicy variations of pasta catering to Indian preferences. Moreover, the growing interest in food tourism and the advent of social media have introduced more people to the authentic tastes of Italy, further fueling demand.”

How International brands are scaling in India?
While global brands bring innovation and global recognition, home grown brands equally understand Indian tastes better, often offering unique, culturally relevant flavors.

“International brands must adapt by localizing their menus—like introducing vegetarian options or spicier variations—to appeal to Indian consumers without compromising brand identity. Additionally, supply chain issues and sourcing local ingredients to maintain consistency can complicate efforts,” added Chahwala.

Commenting on the same, Mahesh Reddy, CEO, GoPizza India pointed, “International brands have capitalised on this growing appetite, venturing into the Indian market with both established chains and new concepts. Competition is fierce, with brands eying for market share through menu innovation, localized flavours, and competitive pricing. While maintaining authenticity remains a challenge, brands are increasingly sourcing local ingredients and adapting recipes to cater to Indian preferences.”

The Foreseen Challenges
Prashant Issar, Managing Director Bellona Hospitality, said, “At Cafe Allora, we are proud to have retained genuine Italian flavours for our diners and try to bring the Trattoria experience closer to our guests in India. However, challenges like sourcing authentic ingredients, adapting to local tastes, and managing price sensitivity persist. To overcome these, we focus on high-quality ingredients, adapting menus to local preferences, and emphasizing authenticity in our offerings. Competition is fierce, but success lies in maintaining a balance between global standards and local adaptation while delivering a unique experience to consumers.”

Role of Labour Management
Labour management plays a crucial role in maintaining quality, efficiency, and consistency. A well-trained and motivated team is the backbone of our operations, ensuring that every dish meets our high standards and that customer experiences remain exceptional.  The pricing strategy has to be carefully designed to balance premium quality, customer value, and market competitiveness.

“The largest challenge for any brand is high attrition. To solve this problem brands are now investing in technology and training to manage the situation,” added Reddy.

In a competitive market flooded with pizzerias and Italian restaurants, brands have to stands out by blending authenticity, innovation, and inclusivity to create a truly unique experience.

The Future
With brands focusing on local customization, health-conscious options, and sustainable practices, it is certain that there will be a blend of traditional Indian flavors and international cuisine. With increasing competition, both local and global brands will prioritize personalization, unique dining experiences, and affordability, while adapting to food trends like fusion menus to stay relevant.

With Valentine’s Day around the corner, who does not like to go for a date with your loved ones, right? Still planning your date with your loved ones on the special day? We are here to help you for the last-minute arrangements. Here’s the list of restaurants to celebrate your big day.

Tikitii, Goa
At Tikitii, Goa, let the magic of the beach create the perfect atmosphere for a memorable party. Tikitii is the ideal location for romance by the sea because of the sound of the waves, the sparkling lights, and the tropically elegant atmosphere. Savor a specially designed Valentine's Day menu and take in the airy atmosphere as you commemorate love in the most charming setting, whether it's a romantic date night or an enjoyable Galentine's Day get-together.

The Big Tree Cafe, Jaipur
Celebrate Valentine's Day at The Big Tree Café in Jaipur, a mystical haven where romance and nature collide. It's the ideal location for a romantic supper or a happy Galentine's Day celebration because of its charming outdoor setting, sparkling lights, and calm atmosphere. Savor delectable Valentine's Day fare like Love Letter Crepe, Rose Sauce Pasta, and Ravioli Hearts, as well as expertly made cocktails like Strawberry Colada and Hibiscus Margarita, all of which are sure to make your evening genuinely unforgettable. 

Ocho, Bandra

Savor delectable dishes like Lamb Birria Tacos and Pulled Jackfruit Tostadas, expertly paired with handcrafted cocktails, at Ocho, Bandra's first speakeasy-inspired bar. Whether you're toasting to love or friendship, Ocho's welcoming atmosphere and carefully chosen menu promises an unforgettable evening filled with great food, drinks, and treasured moments. Ocho's warm, intimate vibe and touch of old-world charm make it the ideal venue for a romantic dinner or a vibrant Galentine's Day celebration.

Baglami, Bandra BKC

This Valentine's Day, celebrate love at Baglami, Bandra BKC, where sophistication and decadence combine to create a genuinely unique dining experience. It is the ideal location for a memorable evening because of its exquisitely decorated interiors and cozy, romantic atmosphere. Enjoy a variety of delectable treats, such as the creamy Brioche Sliders and the crispy WabiSabi Chips, before finishing with the deep Red Velvet Passion Fruit Swiss roll. 

Sixteen33, Bandra

In the center of your favorite neighborhood, Bandra, Sixteen33 is your cool, casual Valentine's Day spot. Ignore the over-the-top romances and roses and enjoy some great pours and rosé instead. If you're not in the mood to dress up, we welcome you as you are here for some great food and a romantic vibe that breaks your first conversation nerves without trying too hard.

CrayCraft, Andheri

Celebrate love in a setting as distinctive as your story at Craycraft. Craycraft's cozy atmosphere, earthy hues, and elaborate design elements combine heritage and contemporary style to create the ideal romantic getaway. Savor delectable treats like Tastes Like Strawberries, Cherry Blossom Sushi, and the Heartbreaker, all of which are matched with expertly made drinks that enhance each bite of the specially designed Valentine's Day menu.

Rude Lounge, Multiple Locations

Rude Lounge is the place to go if you want to celebrate Valentine's Day in style. This lively hotspot, which has sites in Powai, Malad, and Vashi, offers a lively atmosphere that is ideal for couples who enjoy delicious food, lively music, and a lively environment. Savor popular dishes like juicy burgers, loaded nachos, and specialty beverages while taking in the vibrant atmosphere. Before starting an evening filled with delicious cuisine and music, take in the stunning sunset from their rooftop views.

Nouba, Jaipur

Enjoy a specially designed Valentine's menu that features dishes like Nouba Special Chicken Chili and Tai Pai Chicken paired with expertly crafted cocktails that add a touch of magic to your evening. Nouba is Jaipur's ultimate destination for an unforgettable celebration, and its chic ambiance, vibrant energy, and stylish interiors set the perfect mood for a dreamy date night or a lively Galentine's soirée.

PCO, Mumbai

PCO honors "Bubbles in the Air," a month-long celebration of love in all its forms. Their unlimited bubble brunch is the ideal way to drink, enjoy, and celebrate, whether you're organizing a romantic date, a Galentine's Day get-together, or a special relationship celebration. The menu, which is curated by Head Chef Edjose Fernandes, combines foreign flavors with decadent brunch mainstays, such as Belgian Pork Belly Skewers and Croque Madam Bacon-Wrapped Prawns. Enjoy limitless pours of Shelton Fernandes' classic cocktails, such as the fruit-forward Sangrias, Espresso Brulee, and Sbagliatos, which are made for effortless drinking and endless toasting. 

CosyBox, Gurgaon
Cosy Box Gurgaon welcomes to celebrate love during Valentine's Week in a unique and passionate way. Savor a carefully chosen selection of romantically themed cocktails that are designed to arouse your senses and create the ideal atmosphere for romance. Each handcrafted drink, which features exotic flavors, rare botanicals, and opulent garnishes, is carefully crafted to deepen your connection, whether you're celebrating with friends or your significant other or just taking some much needed "me time."

Daisy Mae, Delhi
Enjoy love with a Mexican flair! This unique event honors romantic and platonic relationships while bringing the flavors of Mexico to your plate, inspired by El Dia del Amor y la Amistad, or "The Day of Love and Friendship."  Pollo Pibil serves as the signature dish. This spicy and flavorful chicken dish blends tang and heat, making it ideal for making Valentine's Day unforgettable.

Sheraton Grand, Pune Bund Garden Hotel
At the Sheraton Grand Pune Bund Garden Hotel, let love blossom. Enjoy a delicious culinary adventure with your special someone, starting with the velvety warmth of Maple-Roasted Pumpkin Apple Soup and ending with the refreshing sweetness of Vanilla-Poached Pear with Caramelized Nut Granola and Herb Cherry. Savor the rich embrace of Slow-Cooked Lamb Leg and Roasted Turkey from the Carving Station, while the freshest Seafood on Ice adds a touch of oceanic charm. Live Stations filled with Shawarma, Dim Sum, and Thai Grilled delicacies set the stage for handcrafted Crêpes and divine desserts that are as sweet as your love. 

ITC Gardenia, Bangalore
Indulge in a luxurious experience designed to create unforgettable memories with your loved one with ITC Gardenia. Elevate your evening in the serene ambiance of a personal cabana on the Lotus Pavilion lawns. Paired with a bottle of select sparkling beverages, this exclusive private dining experience sets the perfect stage for a magical celebration of love. You can also savor a Valentine’s brunch and dinner buffet amidst the lush vertical gardens of Cubbon Pavilion. This year our newest signature restaurant brings an exclusive tasting menu curated by chefs featuring 9 courses that present global gastronomy. 

Novotel Kolkata
Enjoy 'Love and Spices' at Ministry of Kebabs (MOK) and take a trip through the vivid flavors of India. Savor the delicate slow-cooked curries, flavorful, hand-ground spice mixes, and juicy, flame-grilled kebabs prepared by Executive Sous Chef Sirajul Rahaman. In a warm and sophisticated setting that creates the ideal atmosphere for a romantic evening, pair your meal with delectable, handcrafted cocktails or excellent wines.

Fiori, Lonavala
Valentine’s Day is just around the corner—what better way to celebrate with your partner than with great food and shared moments in the cozy, intimate setting of Fiori, Lonavala’s first glasshouse restaurant? For those who love the charm of a sunlit breakfast date, start with the Greek Savory Pastry, a crisp, flaky phyllo filled with spinach, feta, and fresh herbs. Enjoy a hearty Breakfast Burrito, a comforting Shakshuka, or a wholesome Cereal Bowl Parfait. Pair your meal with a Cinnamon Honey Latte, a Peanut Butter Flat White, or an Espresso Tonic for a bold kick. 

Ever wondered why restaurants are coming up with diet-conscious, protein-rich, calorie-deficit meal option, keto or healthier food options in their menu? It is obvious, the demand for healthy food and health-conscious dining options in restaurants is rising, driven by increasing awareness of nutrition, wellness, and sustainability among consumers. 

The shift towards healthier food in restaurants isn’t just hype. It’s a reflection of changing consumer priorities. Diner's today is making more informed choices, seeking food that not only tastes good but also aligns with their well-being. Whether it’s clean ingredients, balanced nutrition, or plant-forward menus, the demand is real and growing. Guests have become wary of what they put in their bodies. 

What’s pushing the growth?
The market for healthy foods is expected to expand at a compound annual growth rate (CAGR) of 10.0% between 2024 and 2030. 

“This is a significant trend in the Indian restaurant industry, with consumers, especially younger generations, prioritizing health and wellness. The market for health and wellness food and beverages in India is projected to grow significantly annually, driven by consumer demand and increasing awareness of health and wellness,” says Suresh Jogani, Franchise Owner, Quattro Bistro, Churchgate.

So, is it going to stay? This trend is here to stay as it definitely has results which people are noticing. Sometimes, it is a bit challenging to get 100% organic ingredients or seasonal produce which is at its peak of nutritional value. But people are trying to eat more healthier, local and seasonal option and to much surprise around 80% millennial prefer healthy eating with the changing lifestyle.

It’s a Global Change
One reason for this shift is awareness. We all know that people are very much involved in social media. People now know more about nutrition through social media, documentaries, and research. The pandemic also made many focus on their health. But meeting this demand isn’t easy. Finding fresh, organic, and sustainable ingredients costs more. Plus, making healthy food taste just as delicious as comfort food is a challenge for chefs.

Pointing out his views, Chef Harpreet Singh Bhatti, Head Chef at The Nest by Waikiki says, “The good news is that the market for healthy eating is growing fast. Plant-based foods, clean ingredients, and balanced meals are becoming popular worldwide. To keep up, restaurants can use local produce, try new cooking techniques, and make familiar dishes healthier.”

“Restaurants that offer tasty and nutritious meals will attract more customers. As a chef, I see this as a chance to be creative while serving food that makes people feel good,” emphasizes Bhatti.

The Foreseen Challenges
The shift comes with its own set of challenges for us restaurateurs. Ever thought what can be the challenges? Quality ingredients cost more, inflation adds to it, sourcing can be tricky, and for many, the perception that “healthy food isn’t tasty” still lingers. Sourcing seasonal ingredients can be one of the challenges as well.

“Restaurants also walk a fine line between catering to health-conscious customers and retaining their core audience. No business can survive for long without profits, and the health conscious has still not become the core audience yet in India. So, it becomes important for restaurants to work on their narrative, their story and truly convince the customer about the premium charged for such offerings,” points Vijeta Singh, Partner, Cobbler and Crew.

She adds, “As awareness around nutrition, sustainability, and overall well-being deepens, and health-conscious dining will become a baseline expectation rather than an added perk. The restaurants that recognize this and strike the right balance between health, taste, and experience will define the future of dining. The question isn’t whether this movement will last - it’s whether brands are ready to evolve with it.”

Restaurants can overcome these challenges by:
So, what can be done to improve or overcome further?
- Investing in efficient supply chain management
- Collaborating with nutritionists and chefs to develop balanced menus
- Educating staff about healthy options
- Implementing effective menu engineering and pricing strategies

Tech-Influence
Technology is evolving in every sector. The traceability of ingredients to know exactly when it was harvested and from where and the scanning nutrition data of a fruit will be seen more as we grow further. Al will play a big role in farming at grass root level to help producers get the best produce with what they have. 

The Future
Healthy eating isn’t about missing out—it’s about enjoying food in a new and better way. Fresh and healthy is expensive, but processed and unhealthy is addictive. This trend is here to stay, driven by consumer demand and growing awareness of health and wellness. 

The most awaited Union Budget 2025-26 by Modi 3.0 was presented by the Finance Minister Nirmala Sitharaman in the Parliament today. With a strong focus on extending infrastructure status, mudra loans to homestay owners, Udaan connectivity scheme and increasing disposable income through tax relief is a major boost for the economic sector.

The Union Budget 2025-26 lays a strong foundation for transformative growth, particularly for the restaurant and hospitality industry and the real estate sector.

Increase in Consumer spending

“We anticipate increased consumer spending, leading to higher foot traffic in restaurants, more frequent dining out, and sustained demand for food delivery services. The budget's emphasis on urban redevelopment, including the ₹1 lakh crore Urban Challenge Fund and enhanced infrastructure spending, creates exciting opportunities for mixed-use developments and real estate projects,” adds Aayush Madhusudan Agrawal, Founder & MD, Inspira Global & Lenexis Foodworks.

He stated, “Additionally, the allocation of ₹1.5 trillion fiscal support for MSMEs is expected to drive capacity expansion, creating a ripple effect that will further fuel demand for industrial real estate. The support for Tier-2 cities and the focus on urban innovation will not only stimulate real estate growth beyond the metros but also bolster homebuyer confidence and encourage further expansion. From gig worker welfare to the development of smart, sustainable cities, this budget's holistic approach will drive India's next wave of economic progress, creating new avenues for investment, innovation, and growth across our industries." 

Launch of Mudra financing
Another encouraging development is the launch of Mudra financing for homestay enterprises. It will allow local company owners to launch and expand small tourism enterprises, particularly in less well-known locations. This will boost employment and promote travel to these areas.

"The National Geospatial Mission's efforts to enhance spatial data and mapping will help with improved infrastructure development and planning for the tourism industry. All things considered, these actions demonstrate the government's dedication to elevating India as a premier international travel destination and fostering fresh growth, employment, and innovation prospects in the industry," mentions K Syama Raju, President of FHRAI.

Major Relief for Taxpayers
The FM has proposed a major announcement on Income Tax Front as the Income Tax limit of taxpayers from Rs 7 lakh to Rs 12 lakh will have zero tax obligation from next financial year.

Commenting on the big move, Rahul Seth, Co-founder, Burger Singh says, "New income tax rates will boost consumption by easing the financial burden on the middle class, while term loans of up to ₹2 crore for first-time entrepreneurs will drive business creation and employment. As a QSR brand deeply connected with both sectors, we welcome these measures that enhance ease of doing business and financial inclusion, ensuring greater accessibility to quality dining options across India." 

While Rajat Agrawal, CEO, Barista Coffee notes, "Budget for the year 2025 entails more income in the hands of the middle class with exemption of income in the hands of the salaries class till INR 12 lacs, this will also benefit individuals at higher earnings. Higher income will support the agenda on spending and will support the middle class on their allocation of funds beyond their daily needs and could benefit the retail industry at large with more money in the hands of the middle class. Further lowering down of taxes for other than salaried class will also support spending."

“A deep-rooted plan to bring more investments on building infrastructure and connectivity through dedicated spends on new airports and routes, will further create an opportunity for large reach and mobility which will further support retail businesses with increase in better inter-city connectivity and tourism,” adds Agrawal.

Adding his perspective, Amit Jatia, Chairperson – Westlife Foodworld,(owner and operator of McDonald’s India W&S) points out, “I would congratulate the Finance Minister for presenting a prudent budget that lays out a futuristic blueprint, aligning with India's consumption driven economy and the vision of Viksit Bharat."

"The measures announced today are well-positioned to fuel India’s consumption engine through a smart fiscal framework. An increase in the tax ceiling to INR 12 lakh is a welcome move which will certainly strengthen household purchasing power, driving demand across sectors. I am particularly excited with the announcement of the proposed National Institute of Food Technology in Bihar. It is a significant step towards advancing food innovation and strengthening India’s retail and food ecosystem, fostering innovation, skill development, and economic growth," adds Jatia.

Extends infrastructure benefits
The government has proposed a major initiative of infrastructure benefits to hotels in 50 destinations in partnership with state governments, performance led incentives to states for destination management, hygiene, branding and marketing of destinations. 

Conclusion

With a smart fiscal framework and a five-pillar strategy for inclusive growth, this budget paves the way for an optimistic business environment and stronger consumer confidence benefiting the overall economy and organized sector players like us.

The nightlife in India is undergoing a massive transformation, and New Age Resto-bars are at the heart of this exciting shift! These innovative venues blend top-tier cuisine, mixology, atmosphere, and entertainment into a one-of-a-kind experience that keeps customers coming back for more.

In 2024, the resto-bar scene is buzzing with bold trends—umami drinks, minimalist cocktails, fat-washed concoctions, and even spiked slushies. From live performances to high-tech setups and sustainable practices, this genre has it all. As the Indian restaurant industry gears up to hit $125 billion by 2029, the question is: how do these spots capture the pulse of the crowd?

What Makes These Resto-Bars So Irresistible?

Every successful resto-bar has its own unique flair, and that’s what sets it apart from the competition. Whether it’s the décor, food, beverages, or simply stellar service, the USP (Unique Selling Point) is the magnet drawing customers in.

Aman Chainani, Owner & MD of Pacific Hospitality, spills the secret behind his success: “People have understood where good food is. Every restaurant is focusing on food, service, and décor. Going the extra mile for customers is important. We serve food from all the Southern states in India and focus on all Southern cuisines. What makes us unique is our cocktail menu. We use southern spices in them and keep innovating.”

He adds, “Chefs and bar teams work together on the menu—whether it’s pairing food with beverages or exploring new ideas. Hyderabad still has a lot of room to develop its taste, but it’s catching up to Mumbai.”

The Evolution of Nightlife: More Than Just Dancing!

Nightlife isn’t just about hitting the dance floor anymore—cocktail bars are bringing something totally new to the table!

Pankaj Gupta, Owner of Flavour Pot Foods LLP, shares his thoughts: “Sirca is a cocktail bar, but the nightlife should be more than just dancing. Six years ago, nightlife was just about dancing. Now, the preparation of drinks at the cocktail bar is more intense than the kitchen menu. Chefs are involved from day one, and there’s a growing use of non-veg ingredients in drinks. Cocktail bars are definitely evolving!”

From regional concerts to stand-up comedy and live music, the concept of resto-bars has expanded beyond simple dining into multi-sensory entertainment hubs. Hemender Reddy, Owner of Café Melange and The Moonshine Project, adds, “We’re the first to start regional music concerts in Hyderabad. We have two types of events—one catering to the food and drink lovers, and the other for people ordering more drinks than food. We also bring in local indie bands and stand-up comedy, making us a bar with something for everyone!”

Customization: The Key to Winning Over Customers

In today’s resto-bar scene, customization is EVERYTHING. No two customers are alike, so being able to cater to unique preferences is crucial.

“We’re seeing a rise in Omakase bars, where mixologists surprise customers with custom-made drinks based on their first choice,” says Gupta. “It’s all about ‘the law of diminishing returns.’ As the excise policy keeps changing—like the 8% revision—cocktail bars need to adjust, sometimes incorporating seasonal ingredients, which can affect drink prices.”

The growing trend towards personalized experiences ensures customers feel valued and keeps them coming back for more tailored options.

Challenges in the Resto-Bar Revolution: Is the Industry Ready?

While the boom in resto-bars is exciting, it’s not without its challenges. The market is flooded with competition, and staying unique is becoming increasingly difficult as more players enter the scene.

Economic fluctuations and ever-changing regulations are additional hurdles for these establishments, with businesses needing to stay ahead of the curve to maintain their competitive edge.

As Gupta points out, “The market is expanding, and everyone wants to be unique. However, the future of resto-bars will depend on how well they adapt to consumer preferences and societal trends, which are bound to shift over time.”

The Future of Resto-Bars: Will the Party Continue?

As the restobar industry evolves, one thing is clear: it’s here to stay. With dynamic menus, an emphasis on unique experiences, and a focus on innovation, these spots are shaping the future of nightlife in India. But will they continue to thrive, or will changing tastes and new regulations throw a curveball?

The answer is up to the resto-bars that can keep innovating and connecting with the ever-changing desires of the modern-day consumer. The evolution of India’s nightlife scene is just getting started—hold onto your drink!

Founded in 1993 by Krishna Tamang, China Gate Group has become a household name in Mumbai's restaurant scene. With 9 brands under its umbrella—Global Fusion, China Gate, Bora Bora, TAP, Caravan Serai, Larrikin, Walkman Bar, Hometown Café, and Gohjiating—the group continues to redefine the culinary landscape. Now, they are gearing up to launch two new brands, Breaktime and Red Box, as part of their ongoing expansion.

Ankit Tamang: A Second-Generation Entrepreneur with a Vision
Ankit Tamang, the Director of the China Gate Group, is a second-generation entrepreneur who has played a crucial role in the brand's recent growth. Raised in Bandra, Ankit was exposed to entrepreneurship early on, watching his parents run both a restaurant and a textile business. While he initially had aspirations in music during his college years, his passion for the family business grew over time. After completing culinary training in Singapore, Ankit was mentored by the legendary Chef Ricky Goh, who instilled in him the importance of discipline, leadership, and the art of managing a team. These lessons have shaped his approach to managing the 1,300 employees at China Gate Group today.

Ankit officially joined the business in 2016, and under his leadership, the group has expanded significantly across Mumbai. In an exclusive interview with Restaurant India, Ankit shares insights into the brand's evolution, the challenges of running a large-scale restaurant business, and his future plans.

The Evolution of the Brand
"China Gate started as a small venture in 1987, and in 1993, we opened our first restaurant with 120 seats. Over the years, we’ve seen a shift in consumer preferences, with people becoming more open to diverse cuisines. The rise of pubs and bars has been particularly notable," Ankit reflects. "As we grew, we introduced several new brands under the China Gate umbrella, allowing us to expand our presence throughout Mumbai."

Ankit’s journey into the family business began at a young age. "I used to spend a lot of time at my dad’s office from the age of 10. Although I initially pursued music during college, I found myself getting more involved in the family business. In 2016, I fully immersed myself in the restaurant side of things," he shares.

Transforming the Brand and Adapting to Change
Having spent over three decades in the industry, China Gate Group has seen many changes in the culinary landscape. "The food industry has evolved dramatically. In the early days, there were few pubs, and now we’re seeing a growing number of restaurants offering global cuisines. Korean and Japanese restaurants are especially on the rise. At Bora Bora, for instance, we revamped the alcohol menu, improved staff behavior, and introduced uniforms to enhance the customer experience."

Ankit also emphasizes how social media has transformed the restaurant business. "A few years ago, we thought about rebranding, but my father didn’t want to change the core identity. However, we’ve had to adapt to the increasing role of social media in today’s dining scene. The décor, food presentation, and overall ambiance now play an essential role," he explains.

Navigating Challenges
"Challenges exist in every aspect of the business. One of the toughest lessons I’ve learned is to be a people’s person rather than just a boss," Ankit admits. "Working with both traditional and modern employees can lead to differing opinions. Getting everyone to work toward a common goal can be challenging, but it’s a crucial part of growing a successful business."
 

A Diverse Portfolio of Themed Restaurants
What sets China Gate Group apart is its diverse range of themed restaurants. "China Gate offers Indo-Chinese cuisine and has always been a customer favorite. Caravan Serai in Andheri serves authentic Indian cuisine, while TAP and Bora Bora are our lively pub concepts. TAP features live performances, guest DJs, dance competitions, and more," Ankit shares. "At Global Fusion, we offer traditional sushi, and Gohjiating specializes in authentic Korean cuisine, complete with Soju."

Restaurant Trends to Watch in 2025
Looking ahead, Ankit predicts several exciting trends for 2025. "Coffee culture is emerging in Mumbai, and cocktail bars are gaining popularity. We’re also seeing a rise in Turkish, European, and Peruvian cuisines, which will likely be key players in the coming years."

Why Mumbai?
Mumbai has long been the home base for China Gate Group, allowing the family to maintain close control over operations. "Fifteen years ago, we considered expanding beyond Mumbai, but we were struggling to stay afloat. Instead, we decided to focus on strengthening our presence here and launched several new brands. Now, we’re ready to expand into other cities," says Ankit.

Expansion Plans for the Future
Currently, China Gate Group operates 27 outlets, all owned by the company. Ankit’s vision for the future includes expanding nationwide. "We’re targeting cities like Pune, Indore, Goa, and Ahmedabad for our next phase of expansion. We plan to open 15-20 new outlets by the end of 2025," he reveals. In the future, the group plans to introduce a franchise model to scale the business while maintaining quality control and operational efficiency.

As China Gate Group continues to innovate and grow, Ankit’s leadership is driving the brand toward greater success, ensuring that it remains a beloved culinary destination in Mumbai and beyond.

Dining out has transformed from just a meal to a multi-sensory experience, where atmosphere, service, innovation, and food quality blend seamlessly to create lasting impressions. For restaurants, crafting these unforgettable moments is both an art and a science.

Creating these memorable dining experiences is about harmonizing ambiance, service, technology, and exceptional food offerings. Multi-sensory elements like aromas and soundscapes amplify the dining experience, while visually stunning presentations turn dishes into works of art. At its core, it’s about understanding guests’ desires and exceeding them, forging emotional connections in the process.

The Power of Atmosphere and Service
The ambiance of a restaurant isn’t just a backdrop—it’s a critical part of the experience. Lighting, music, decor, and even furniture choices come together to create a space that fosters emotion and connection. Personalized service takes things further, turning an ordinary meal into a memorable experience. Restaurants that master this art blend human warmth with flawless operations.

John Royerr, Founder of Goa-based Ochre Spirits and Ochre Bar & Kitchen, shares, “A truly memorable dining experience feels effortless yet intentional. Atmosphere is about subtle precision—lighting that sets the mood, acoustics that allow easy conversation, and layouts that offer comfort and flow. It’s a space where guests naturally feel at ease. Service is the key differentiator, though. It’s not just about bringing food to the table; it’s about anticipating needs and providing intuitive, unobtrusive service.”

The Importance of Unique Offerings and Top-Notch Quality
While ambiance and service create the setting, the food is still the star. Diners increasingly gravitate towards menus that showcase creativity and authenticity. The focus on farm-to-table dining, exotic ingredients, and fusion cuisine continues to shape the industry. Restaurants that prioritize quality and inventive dishes find themselves leading in this market

The Role of Technology in Revolutionizing Dining
Technology is reshaping how restaurants operate and interact with customers. AI-driven analytics provide insights into diner preferences, enabling highly tailored offerings. Virtual reality is being used to elevate thematic dining experiences, while automation in kitchens ensures consistency and reduces errors. Digital platforms like reservations, pre-ordering, and online feedback make dining out more convenient than ever.

Rajan Sethi & Deepika Sethi, Managing Directors of Bright Hospitality Pvt. Ltd, explained, “At AMPM, our vibrant café and bar create a dynamic yet welcoming ambiance. Attentive service is at the heart of hospitality—a knowledgeable, responsive team can turn a meal into an unforgettable experience. Technology also plays a major role, from seamless reservations to innovations like augmented reality menus. While tech enhances convenience and engagement, it also streamlines operations to ensure consistency.”

Key Challenges and Practical Solutions
Maintaining consistent quality in food, service, and ambiance is no easy feat. Strong systems, continuous training, and real-time feedback are critical to success. Staff retention remains a challenge, but the solution lies in fostering a culture where employees feel valued and empowered, through respect, skill-building, and ownership. Rising costs are another reality, requiring smarter operations—reducing waste, strengthening vendor relationships, and focusing on local, seasonal ingredients for both quality and efficiency.

Roop Partap Choudhary, ED of Noormahal Group and Founder of Colonel Saab, London, shares, “There are always challenges, like meeting guest expectations for food and service quality. Proper staff training is crucial; the right staff can elevate the experience by making diners feel valued. Attentive, knowledgeable, and polite staff can turn a meal into an experience.”

He adds, “Integrating technology can be tough for some restaurants. However, it’s a game-changer. Restaurant management systems simplify operations, enabling efficient reservations, order management, and payments. Digital menus and table-side tablets help guests make informed choices. Plus, online reviews and social media platforms allow diners to share experiences.”

Utsav Khaitan, Founder of Ditas Mumbai, New Delhi, and San Francisco, adds, “Creating memorable dining experiences isn’t without its challenges. Rising costs, staff shortages, and the pressure to constantly innovate are major obstacles. Today’s diners expect more than just great food—they want a narrative, sustainability, and even entertainment. Balancing these demands while maintaining profitability requires a delicate, strategic approach.”

The Future of Dining
Looking ahead, the future of dining is all about sustainability, personalization, and immersive experiences. Consumers will demand eco-friendly practices, from ingredient sourcing to waste management. Hyper-personalized dining—think tailored menus, customizable environments, and curated experiences—will also be on the rise. Restaurants that embrace these trends while staying true to the heart of hospitality will lead the charge in shaping the next era of dining.

In conclusion, dining is no longer just about food; it's about crafting experiences that resonate on a deeper, emotional level. The restaurant industry’s evolution is focused on creating unforgettable moments by blending tradition with innovation, ensuring that every meal is more than just a dining experience—it’s a memory in the making.
 

Playing with flavours

Evolvement in food is today a societal change. People are getting to taste new changes. As an experience in my hotel I always ask my chefs to give me something new. Authenticity changes with time. So, authentic food from old times is different from the authenticity we are talking now. Cuisines are developing rapidly. The very fun of this job is to be different. You don’t go to a restaurant today to just eat food but to have fun and a lot of other factors- you want to enjoy the nice ambiance, you want to be served, you want to have good time with friends and family and it’s not about good food anymore. So, we have to create good food along with some theatre along with food.

Healthy is Trendy

People are very health conscious these days and you have to look at that market as well especially at people who are travelling a lot, who always eat out and are very health conscious because they are travelling all the time and they can’t eat junk all the time. And, for them we do something which is very similar to ‘Ghar Ka Khaana’. So, we are evolving, we change the menu according to the need of our guests. We can’t force them to eat what we cook... we are there to listen to their demand and we continue to evolve. Evolving means also giving a new look to the food. Gone are the days when people used to eat just because they were hungry. Today they want their food to look good. One has to be creative, innovative with strong basics. Food has to be tasty and look good.

Introducing creativity in Food

The guy who succeeds need to be one step ahead and that’s why we are ahead of the time. People are demanding and we are not only satisfying them but we overwhelm them. Being creative in food is our foundation. I did a Biryani without any oil. You need to have good stock. You have to know your spices very well to cook the best food. Food in every home is different. What is authentic is different to everyone.

It’s all about Foodtainment

We are in the business of entertainment. We are not only cooks. When people come to our restaurant there is a show on. The way he comes in, being greeted, received and his overall experience at the restaurant matters. Today chefs themselves go to the table and talk about food is all theatre and nobody did those 10 years ago. What is god today is not good tomorrow and one needs to keep evolving all the time.

Bringing new Techniques in Food

We have travelled a lot and today we are in a position to use a lot of techniques in food. Using international techniques in our food is the most creative way. The French were leaders and Japanese were silent. But today there are lots of chefs who have combined French and Japanese style cooking together. Chefs have evolved today. Ours is a continuous evolvement, improvement and learning process. So, we have to keep learning and introducing new ideas. We are paid to have fun. 

Talking to Restaurant India, Chef Diwas mentions how important is to operate under food license regulations as it ensures food safety and hygiene. He also talks about the changes that are taking place in the Indian restaurant business.

You started your career way back in 2003, how do you see the food safety standard in India been changing with the time?

The industry is making its presence felt in the international market. With the globalisation, we have international standards for food handling and safety in our hotels. In order to compete and sustain ourselves, we have to assure the customers from all over the world that we follow the international food handling and safety norms. For example, Hazard Analysis and Critical Control Points (HACCP) is a study that we have to incorporate in our day-to-day operations to serve our guests a safe food.

How do you see the registration of food businesses, as the same has been made mandatory by the FSSAI?

It is a mandate. We can’t run the show without it, and during the last 10 years, it has become a compulsion to have all the clearances that were earlier overlooked. The FSSAI has taken the correct measures because registering with Food Business Operators (FBOs) gives an authentication to the business, and FSSAI gets the authority to keep a check on the working of food business.

Your expertise includes Indian and Continental cuisines. Which amongst the two is your favourite and which is a hit amongst your customers?

We need to understand the choice of the customer. I can’t force a guest to eat a cuisine which is my forte, because it is the customer who makes the show a success, but yes we can recommend him the best in our archery. The customers have the liking for Indian cuisines, and the biggest challenge is to make Indian food interesting for the kids, who are drifting towards western and junk foods.

What are the things that come along in designing a restaurant menu? What menu tweaks are you introducing to stand apart?

 It depends upon the research of the vicinity of the restaurant. The competition and preference of the crowd along with investment are essential to consider. Depending on the location, you need to decide on cuisines. Whether it is a mall or a shopping arcade or a hotel, the kind of cuisines preferred in a particular area or a type of food which is not available in a particular region decides the menu you can go for.

About menu tweaking, I would say I love to experiment with my culinary expertise. In my new food menu, I have played with original dishes and given them a twist to give a wonderful experience to my guests.

What’s the modern kitchen gadget you couldn’t live without?

If favorite gadgets need to be mentioned I would go with a splendor mixer, foamer and a flame torch. 

Based on your experience, what would you advise to a beginner in the industry?

One must have fire in the belly to take this profession because this is not a profession you choose but the profession that chooses you. People have a misconception of finding this profession glamorous, it is not so. If you want to excel in this field, you need to be innovative at every step and you should nurture your talent to grow.