Conscious Eating: Why 'vegan' is an add-on Menu

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

What’s Pouring

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

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

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

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

Looking at Future Trends

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

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

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

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

Innovations with Indian Spices

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

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

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

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

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

What’s Trending

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

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

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

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

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

Shift towards Global Palate

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

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

Importance of Sustainability packaging:

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

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

Overcoming Challenge

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

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

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

Crafting Consciousness

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

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

Health with a Tasty Twist

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

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

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

Going Back to the Roots

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

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

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

Driven by Authenticity 

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

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

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

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

Embracing the Local Communities

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Riding on Innovation

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

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

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

Sustainability is Key

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

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

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

Personalisation, Convenience will drive the Biz 

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

Ready-To-Drink segment has Become Hot

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

Evolution of Technology in the Coffee Segment

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

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

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

Artisanal Dessert Market in India 

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

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

Traditional Bakery Need to Evolve

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

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

Connect with Customer

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

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

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

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

Rise in Demand in this Segment

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

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

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

Sourcing the Right Ingredients

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

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

The Foreseen Challenges

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

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

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

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

The Rise of Artisanal Cocktails

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

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

Unique Ingredients and Flavor Profiles

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

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

Health-Conscious Cocktails

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

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

Innovative Presentation Styles

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

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

Social Media and the Rise of Influencers

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

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

The Future of Cocktail Culture

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

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

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

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

Minimize Time Between Harvesting and Storage 

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

Invest in Well-Designed and Monitored Cold Chain Systems

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

Reducing Waste in Storage, Handling, and Processing

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

Leveraging Smart Demand Forecasting to Prevent Post-Processing Waste

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

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

Shifting Focus Toward Preventive Measures

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

Training on Food Safety and Personal Hygiene 

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

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

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

Tackling food wastage along the value chain 

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

Conclusion 

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

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

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

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

Shift in Food preferences

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

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

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

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

Customization

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

The Market Scenario

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

The key drivers for the shift:

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

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

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

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

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

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

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

Evolution of Sushi

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

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

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

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

What’s Trending?

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

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

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

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

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

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

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

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

What is Fusion Food?

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

Factors pushing the growth of fusion cuisine

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

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

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

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

Popular Fusion Food Trends in India

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

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

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

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

The Future of Fusion Food in India

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

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

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

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

The Market Size

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

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

Demand in Western markets

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

Innovation at the Top

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

Challenges faced

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

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

In India, the popularity of sugar-free drinks has increased as a substitute for those with high sugar content. In the beverage sector, these low-calorie and low-sugar choices are readily accessible. A lot of sugar-free beverages are sweetened with artificial sweeteners like aspartame, stevia, and sucralose, which give them a nice flavor without adding extra calories and will propel the market for sugar-free beverages throughout the projection period.

With many top brands like Pepsico or Coke and Budweiser, which have zero calorie non-alcoholic beverages, many other brands are venturing into this new segment wherein they are launching non-alcoholic drinks that have zero sugar or less sugar. Brands are coming up with more such products in the market, because many consumers are being health conscious these days.

Market Size

The global market for sugar-free beverages was valued at US$ 7.9 billion in 2022 and is projected to increase at a compound annual growth rate (CAGR) of 4.2% from 2023 to 2030, reaching at US$ 10.9 billion. Meanwhile, India's non-alcoholic beverage industry is expected to expand by 6.72% between 2024 and 2028, reaching a market size of US$21.49 billion.

Exploring Zero-Sugar and Zero-Calorie Beverages

As consumers shift towards healthier options, the demand for zero-sugar, zero-calorie beverages is on the rise, especially among those managing sugar intake or following low-carb diets. The market is expected to grow at a CAGR of 5%, with major players like Coca-Cola leading, while smaller brands offer innovative flavors and functional benefits such as energy and immunity support.

“The idea of a low-sugar drink emerged from our commitment to offering products that align with evolving consumer preferences and better-for-you options without sacrificing taste. As people become increasingly mindful of what they consume, we saw the opportunity to launch a line of fifteen-flavoured low-sugar kombuchas. Much more recently, we introduced India’s first clean-label tonics, available in four distinct flavours,” said Shishir Sathyan, Co-Founder, Mossant Fermentary who highlighted that the trend toward low-sugar and clean-label products is only growing. Consumers are demanding transparency, simplicity, and less added sugars in the beverages that they choose. This shift has inspired us to expand further into this space, particularly with our new tonic line. We aim to make these drinks easily accessible through quick commerce and modern trade. 

He added, “That being said, the journey wasn’t without challenges. Developing low-sugar beverages that deliver both taste and quality took extensive research and innovation. We use proprietary processes to ensure our tonics remain clean-label while maintaining the delicate balance of fermentation for our kombuchas, all without relying on artificial preservatives. The result has been worth it, and we’re thrilled to be part of the movement towards more mindful, health-focused drinking experiences.” 

The Shift in the Market

Commenting on the zero calorie drinks, Ishan Varshnei, CEO and Co-Founder of Latambarcem said, “In today’s market, the demand for zero-sugar and low-calorie beverages has shifted from being a trend to a consumer expectation. At Borecha, we’ve recognized the growing need for healthier alternatives early on and have pioneered a new path in functional beverages. Moving away from the traditional sugary drinks, we’ve focused on crafting drinks that not only taste great but also promote wellness.”

“Our flagship low-sugar probiotic kombucha, along with our zero-sugar kombucha seltzers, exemplifies this vision. With less than 3.3 kcal per 330ml can, and infused with adaptogens, probiotics and prebiotics, we are creating beverages that support gut health, boost metabolism, and give consumers a guilt-free experience,” added Ishan Varshnei who explained that through consistent R&D, we are pushing the boundaries further with upcoming zero-calorie products aimed at providing functional health benefits without compromising on flavour or enjoyment.

Explaining further, he added, “As we continue to innovate, we’re helping raise consumer awareness about healthier choices, offering real competition to traditional sugary drinks, and shaping the future of the beverage industry. Our mission is to lead by example, promoting wellness-focused beverages that align with the evolving health-conscious lifestyle.”

Healthier Drink Options

“As consumers become increasingly health-conscious, they're shifting towards healthier drink options in both the alcoholic and non-alcoholic spaces. The hard seltzer market in the US, for instance, has experienced remarkable growth, surging from $1.3 billion to $8.9 billion in 2023. This trend is expected to emerge in India as well. Notably, consumers are moving away from sugary syrups in cocktails, opting for natural sweeteners like honey water and dates instead,” said Jittin Merani, Co-Founder of The Glenwalk who elaborated that anticipating this shift, we launched a zero-calorie ginger ale, enabling consumers to indulge in their favorite drinks without worrying about calorie intake.

On-going Trends
1.    Natural Sweeteners like Stevia and Monk Fruit are gaining popularity.
2.    Functional Ingredients, including probiotics and vitamins, are becoming common.
3.    Sustainability in packaging and sourcing is a key factor.
4.     Premiumization is allowing brands to create higher-quality offerings.
Challenges
1.    Balancing taste with health benefits remains difficult.
2.     Regulatory scrutiny is increasing around health claims and labeling.
3.    Educating consumers about new sweeteners is vital for trust.
4.    As competition grows, brands need strong product differentiation.

The future of zero-calorie beverages is promising, but staying competitive will require continuous innovation and consumer education. To reach a larger audience, many brands are also extending their distribution networks. 
 

The idea of the "food bowl" has gained popularity over the last several years for a variety of reasons. First of all, because of their versatility, users can put a variety of items in one handy dish to create a full meal. Second, because they are completely customizable, diners may choose exactly what they want to eat and not eat. Lastly, they give business owners the freedom to experiment with various tastes, textures, and ingredients while maintaining a recognizable format that patrons would feel at ease utilizing. For example, smoothie bowls can be served for breakfast, salad or grain bowls for lunch, and noodle bowls or platter for dinner. Operators have the choice of serving comfort food or healthier options, which have become more and more popular in recent years. 

“Tattva Bar and Cafe offers a diverse selection of food bowls and platters that cater to various dietary preferences. From the refreshing and antioxidant-rich Acai Bowl to the hearty Steel Cut Oats Bowl, each option is crafted with fresh, locally sourced ingredients. Tattva Bar and Cafe, we understand that every individual has unique preferences. That's why our food bowls and platters are highly customizable,” shared Shashank Shetty, Owner and Director, Tattva Bar and Café.

Commenting on the same, Karan Shah, Owner & Director, Next Door, Bandra pointed, “The food bowl concept has allowed us to expand our menu with diverse and balanced offerings. At Next Door Bandra, we offer a range of vegetarian and non-vegetarian bowls such as Dal Moradabadi, Kadai Paneer, Jackfruit Malabar Curry, and more, giving customers a wholesome and fulfilling meal in one bowl. Each bowl is thoughtfully paired with sides like naan, ghee rice, or salad to create a complete dining experience.”
The experts also believed that customization is a key part of the food bowl experience that allows customer to choose between pairings their food right, ensuring that their personal preferences are catered to. This flexibility adds a personal touch, making each bowl feel tailored to the individual’s taste and dietary preferences, enhancing overall satisfaction.

“The food bowl trend continues to gain momentum, it's clear that both consumers and food operators are embracing it for its versatility and customization options. The beauty of food bowls lies in their adaptability, allowing chefs to craft a variety of dishes that cater to diverse tastes, dietary preferences, and cultural influences. Whether it's a vibrant Buddha bowl, a protein-packed poke bowl, or a comforting grain bowl, the possibilities are endless,” said Chef Dheeraj Mathur, Cluster Executive Chef, Radisson Blu, Kaushambi, Delhi NCR.

Customisation is at the centre

Customization plays an important role in the popularity of food bowls. Chefs can mix and match ingredients to create meals that fit nutritional needs and flavour profiles. This personal touch makes food bowls particularly appealing to health-conscious consumers seeking balanced, portion-controlled meals that don't compromise on taste. From an operator's perspective, food bowls offer both versatility and affordability.  “Bowls are gaining traction for their versatility, customization, and appeal to health-conscious consumers. At The Pantry, we focus on delivering healthy balanced meals that cater to different dietary preferences, from protein-packed options to plant-based bowls. The trend is not only about variety but also about providing convenient and wholesome meals that fit today's busy lifestyles,” elaborated Chef Subhash, Corporate Chef, NHPL, The Pantry.

There’s no denying that the food bowl trend is here to stay, especially as customers increasingly seek convenient, customizable, and wholesome meals. Bowls offer a great way to combine flavors and provide a nutritionally balanced meal, all in one package. With the growing demand for flexible and healthy dining options, food bowls will continue to thrive and evolve in the restaurant space.
 

Global migration has shaped many facets of modern life, from economies and societies to cultures and industries. Among the most dynamic sectors influenced by migration is hospitality, particularly its culinary aspect. With people migrating across borders, they bring their rich cultural heritages, cuisines, and cooking techniques with them. This exchange of culinary knowledge has transformed food service globally, leading to diverse menus, innovative dishes, and the blending of various food cultures.

The Spread of Culinary Traditions: One of the most apparent impacts of global migration is the dissemination of various culinary traditions worldwide. Migrants bring their unique recipes, ingredients, and cooking methods to new countries, enriching the culinary landscape. For instance, in many cosmopolitan cities like New York, London, and Dubai, it’s common to find restaurants that offer food from every corner of the world, from Ethiopian injera to Japanese sushi, Mexican tacos, Indian biryanis, and Middle Eastern shawarma.

This diversification has created a vibrant food scene where both locals and travelers can experience dishes they might not have encountered otherwise. The presence of such variety fosters cross-cultural understanding and appreciation, as food is a central aspect of cultural identity. The global reach of previously regional cuisines has become possible because migrants often adapt their food to local palates while maintaining the authenticity of their traditional dishes.

Culinary Fusion and Innovation: The intersection of different culinary traditions, techniques, and ingredients has given rise to an exciting trend—culinary fusion. Migration has allowed chefs to borrow elements from diverse cuisines and combine them into new, creative dishes that appeal to broader audiences. This blending of food cultures results in novel flavors and textures that have become particularly popular in the hospitality industry.

For example, fusion cuisine like Korean-Mexican tacos, Japanese-Peruvian sushi, and Indian-Italian pizza reflects the intersection of cultures and migration patterns. These dishes are examples of how culinary innovation thrives in an environment influenced by migration, leading to a transformation in the way people eat and experience food. Restaurants and chefs have embraced this trend, creating menus that merge seemingly unrelated food traditions, offering a unique experience for diners looking for something new and exciting.

Enhancing the Culinary Workforce: Global migration has also played a vital role in enhancing the culinary workforce. The hospitality industry is known for its reliance on a diverse labor force, with many restaurants, hotels, and catering services employing workers from various parts of the world. Migrant chefs and kitchen staff bring with them not only their unique culinary skills but also their cultural perspectives, allowing the hospitality industry to benefit from a wealth of knowledge and creativity.

Moreover, the presence of a multicultural workforce in hospitality creates opportunities for collaboration and learning. Chefs and cooks from different backgrounds exchange ideas, techniques, and experiences, leading to the evolution of food and beverage offerings. This exchange enriches the culinary experiences for diners and helps promote inclusivity and cultural exchange within the workplace.

For instance, a kitchen might have a head chef from Italy, sous chefs from Thailand and Mexico, and line cooks from Morocco and India. This cultural mix fosters a melting pot of culinary ideas, leading to innovation and creativity that can set establishments apart in a highly competitive industry. Global migration, therefore, does not just enhance the culinary repertoire but also encourages a collaborative spirit in the workplace, making it richer and more diverse.

Influence on Consumer Preferences and Demand: Global migration has significantly influenced consumer preferences and demand in the hospitality industry. As people migrate, they bring their taste preferences with them, often creating demand for the types of food they enjoyed in their home countries. This has led to an expansion of global food markets and created opportunities for restaurants to cater to a broader range of palates.

Moreover, the desire for authentic culinary experiences among travelers and locals has led to the growth of ethnic restaurants and food tourism. In cities with large immigrant populations, neighborhoods often transform into cultural hubs, where food is a vital attraction. Chinatown, Little Italy, Koreatown, and other ethnic enclaves are famous for their authentic and traditional food offerings, drawing locals and tourists alike who seek to experience global cuisine without leaving the city.

Challenges and Opportunities: While the impact of global migration on culinary diversity has been largely positive, it also presents challenges. One of the key challenges is ensuring that cultural food traditions are respected and not appropriated or diluted to the point of losing authenticity. The hospitality industry must navigate the fine line between honoring traditional foodways and adapting them to fit the expectations of a broader audience.

There is also the issue of accessibility and representation. While some ethnic cuisines have become popular and widespread, others remain underrepresented in the culinary world. This lack of representation can be attributed to several factors, including economic constraints, discrimination, and the dominance of certain food cultures in the global marketplace.

However, the hospitality industry is also presented with opportunities. By embracing global migration and its impact on culinary diversity, restaurants and hotels can differentiate themselves through unique offerings that appeal to an increasingly globalized clientele. Furthermore, the rise of social media and digital platforms allows chefs and restaurateurs to share their food stories with a broader audience, creating a platform for cross-cultural exchange and appreciation.

Global migration has profoundly impacted culinary diversity in the hospitality industry, enriching food culture worldwide. Migrants bring their culinary traditions and expertise, leading to the proliferation of diverse food options, culinary innovation, and a richer culinary workforce. As people continue to migrate, the hospitality industry will continue to evolve, creating opportunities for chefs, restaurants, and consumers to experience the world’s flavors in new and exciting ways.

In the ever-evolving landscape of the hospitality industry, restaurants are constantly seeking innovative ways to enhance the dining experience for their patrons. One delightful trend that has been making waves is the integration of ice cream parlors within restaurant spaces. This combination is not just about adding a sweet ending to a meal; it's about creating a memorable and multifaceted dining journey. Let’s explore how ice cream parlors are revolutionizing the hospitality experience in restaurants.

A Touch of Nostalgia with a Modern Twist

Ice cream parlors have a unique ability to evoke a sense of nostalgia. They remind us of simpler times, childhood memories, and the sheer joy of indulging in a sweet treat. By incorporating ice cream parlors into their establishments, restaurants tap into this emotional connection, providing a comforting and familiar experience for their guests. However, these modern parlors are not merely about traditional flavors like vanilla and chocolate. They are culinary laboratories where innovation meets tradition. Chefs and dessert artisans are pushing the boundaries of flavor and presentation. From artisanal gelatos and exotic sorbets to gourmet ice cream sandwiches and elaborate sundaes, the offerings are diverse and creative. These modern twists on a classic treat not only cater to the taste buds but also provide a visually appealing and Instagram-worthy experience.

Enhancing the Dining Journey

An in-house ice cream parlor adds a new dimension to the dining journey. For many diners, dessert is the highlight of a meal, and the anticipation of a bespoke ice cream creation enhances the overall experience. It encourages diners to linger longer, savoring every moment of their visit. This extended engagement is beneficial for restaurants as it increases the opportunity for additional orders and higher check averages.

Moreover, ice cream parlors often become a focal point for social interaction. Families gather around to share a sundae, friends chat over cones, and couples enjoy romantic moments with shared scoops. This social aspect enriches the dining atmosphere, creating a lively and engaging environment that patrons appreciate and remember.

Culinary Creativity and Customization

One of the significant advantages of integrating an ice cream parlor within a restaurant is the opportunity for culinary creativity and customization. Chefs can experiment with flavors that complement the main menu, creating a cohesive dining experience. For instance, a restaurant with a focus on local ingredients might feature ice cream flavors inspired by regional produce, such as honey lavender, blueberry basil, or peach cobbler.

Customization extends to the patrons as well. Many ice cream parlors offer build-your-own sundae bars, allowing guests to choose their favorite flavors, toppings, and sauces. This personalized approach not only enhances the dining experience but also empowers guests to craft desserts that perfectly suit their preferences.

Strengthening Brand Identity

An ice cream parlor can significantly enhance a restaurant's brand identity. It demonstrates a commitment to providing a comprehensive and enjoyable dining experience. A thoughtfully curated ice cream menu can become a signature feature of the restaurant, attracting new customers and encouraging repeat visits.

The visual appeal of an ice cream parlor also contributes to the restaurant’s ambiance. The vibrant colors, whimsical decor, and artistic presentation of ice cream creations add an element of fun and excitement. This aesthetic enhancement can make the restaurant more photogenic, prompting patrons to share their experiences on social media, thereby increasing the establishment's visibility and appeal.

Catering to All Ages

Ice cream parlors have a universal appeal that transcends age groups. They are particularly attractive to families with children, offering kid-friendly treats that keep young diners happy. At the same time, the gourmet flavors and sophisticated presentations can satisfy the palates of adult patrons. This broad appeal ensures that the restaurant can attract a diverse clientele, from young families to food enthusiasts seeking unique dessert experiences.

Conclusion

The integration of ice cream parlors within restaurant spaces is a trend that adds significant value to the hospitality experience. It combines nostalgia with innovation, enhances the dining journey, and offers endless opportunities for culinary creativity and customization. By elevating the dessert course and fostering social interaction, ice cream parlors create memorable moments for patrons. As restaurants continue to evolve, the delightful presence of these parlors is sure to remain a beloved and integral part of the dining experience, bringing joy and satisfaction to guests of all ages.
 

The food and beverage (F&B) sector is under increasing pressure to adapt sustainable practices even though it plays a crucial role in the world's consumption. Responsible sourcing is the cornerstone of sustainable F&B practices. To guarantee ethical and ecologically responsible procurement, actions are being done such as participating in fair trade agreements, assisting regional farmers, and giving priority to organic produce, amongst others.

Sustainability Practices for a Greener Future 
•    Effective Acquisition and Supply networks: Organizations are re-evaluating their supply networks to make them more rational. This include cutting down on waste, improving energy efficiency, and keeping an eye on suppliers' adherence to environmental laws.
•    Distribution Chains and Sustainable Sourcing: This entails ensuring that the goods they use and market are produced in a manner that minimizes environmental effect.
•    Garbage Reduction and Reuse Initiatives: Businesses generate enormous amounts of garbage, much of which can be reduced or repurposed. Currently, establishments are implementing plans for comprehensive trash reduction and reuse.
•    Eco-Friendly Store Design: A lot of businesses are combining green building techniques, such as using sustainable materials, enhancing security, and implementing energy-efficient designs.

How difficult is it to implement Greener Practices

•    Initial Costs: It is often necessary to engage in critical, honest conjecture in order to carry out reasonable practices. Whether it's getting eco-friendly materials or building solar panels, these expenses could be prohibitive for certain businesses.
•    Stability across Areas: It can be challenging to ensure that all institution areas adhere to the same maintainability requirements, especially for large establishments with multiple areas.
•    Buyer Education: Encouraging purchasers to participate in eco-friendly drives and educating them about the value of manageability can be problematic. It calls for advancing communications and dedicated efforts.
•    Supplier Consistency: Encouraging providers to adhere to supportability criteria can present difficulties. Developing new relationships and even incurring more costs for durable materials are often necessary.

Use of Local Ingredients

Chef Darius Madon, Executive Chef of IFBE, Native & Banyan Tree Cafe said, “Restaurant and kitchen practices have changed over the years, we now concentrate more on sourcing and using local versus importing the bulk of our ingredients. We work directly with Farmers to create the kinds of harvest that we need to produce top class dishes. The farmers themselves are more open to experimentation when they see the results. Our disco ball pumpkin dish is a zero waste dish. Sourced from the drier parts of Maharashtra is a dish that embodies the zero percent philosophy for me.”

He also pointed that they implemented an internal practice where the aim is to reduce wastage to 0%. And, are working on moving all wet garbage into compost pits, and trying to eliminate the all single use plastics from the kitchen.

“As chefs, our commitment to sustainability begins with the ingredients we choose. Sourcing locally not only supports nearby farmers but also reduces our carbon footprint. Reducing waste by composting and creatively using food scraps can turn potential waste into valuable resources. Investing in energy-efficient appliances and practicing water conservation helps us minimize our environmental impact, explained Chef Nikhil Kedar, Baliboo who further added that sustainable practices often come with higher initial costs, and finding consistent, high-quality sustainable ingredients can be tough. 

Commenting on the same Shilpi Khanna, General Manager, Hyatt Centric, shared, “Sustainability is the need of the hour so that we leave the world a better place for the next generations to follow. Off course, it requires a mindset and acceptance from all stakeholders. While sustainable choices may be slightly expensive but it is important for all stakeholders to realise that these investments need to be made.”

Use of Biodegradable packaging

“We are dedicated to sustainability through innovative practices designed to create greener future. Our aluminium-free kitchens and use of biodegradable packaging materials reflect our commitment to reducing environmental impact. We responsibly dispose of used burnt oil, supporting recycling efforts and reducing waste. By sourcing local produce directly from farmers, we not only ensure fresher ingredients but also bolster regional economies and support community growth. Our focus on energy efficiency and adherence to health and safety standards underscores our dedication to a sustainable food industry,” commented Chef Narender Singh, Corporate Chef, Sarovar Hotels. 

The Future Looks Brighter

An industry-wide commitment to sustainability will pave the way for a more resilient and responsible food and beverage landscape as the hospitality sector continues to evolve. Sustainability is not just an option—it is essential for a healthier planet and a brighter future. 

The F&B industry's journey towards sustainability is characterized by innovation, collaboration, and responsibility. Integrating sustainable practices not only reduces ecological footprints but also enhances brand reputation, meets consumer expectations, and ensures long-term profitability.
 

In recent times, there has been a significant rise in the popularity of veganism and gluten-free diets. For ethical, environmental, or health-related reasons, some choose to adopt veganism, Keto or Gluten-free needs which involve avoiding all animal products. 

But even with the increasing demand, grocery shopping can still be challenging for people on vegan, keto or gluten-free diets. Specialty products availability might be restricted, and searching for suitable options in the typical grocery stores can be a time-consuming and tedious task. Here's where food delivery services come into play, providing a convenient option for people following particular diets.

Healthy foods like gluten-free diets or vegan food items are delivered by the food delivery services is making it convenient for the consumers to consume during their busy lives.  Food delivery services like Zomato, UberEats, Swiggy, Zoop, Rebel Foods and many others have healthy food options getting delivered at the customer’s doorstep.

Health On-the-Go

“Zoop simplifies online food ordering in train with easy access across various platforms, including its official website, WhatsApp, Google Chatbot, and Instagram, available in Hindi, English. Passengers can choose from a diverse menu, including Keto, Gluten-free Foods, Vegan, Italian, Chinese, North and South Indian cuisines and all the popular snacks. For those with special dietary needs, Zoop also offers Jain food and festive treats ensuring everyone can enjoy their favourite and even festive foods on train,” shared an official spokesperson at Zoop.

Offering Balanced Diets

“As more people prioritize their health and well-being, there's a noticeable shift towards mindful eating. Today’s consumers are not just seeking convenience—they're demanding nutritious options that align with their values and lifestyles, whether that’s vegan, keto, or gluten-free. According to Swiggy and Bain & Co’s report on ‘How India Eats,’ released in July 2024, India is expected to have 176 million health-focused consumers by 2026. In fact, 40% of consumers prefer to eat out at restaurants with healthy options, and 88% of active internet users in urban India manage their health through food choices,” shared a spokesperson at Swiggy.

He pointed that at Swiggy, they recognize this growing awareness and are committed to offering choices that are both diverse and nutritious. “Over the past year, Swiggy Guilt-free saw a significant 146% rise in vegan orders, with 70% of those orders being for vegan and guilt-free ice cream indicating the country’s tilting preference to continue indulging in their favourite dishes mindfully,” he added.

“Crafting these dishes goes beyond simply substituting ingredients; it’s about innovating recipes to provide the same, if not enhanced, flavours. Our vegan options, for example, are packed with protein and essential nutrients, while our keto and gluten-free meals are carefully balanced to meet nutritional needs without sacrificing taste. With advancements in technology and ingredient sourcing, we can offer more personalised, nutritious meals that align with individual health goals,” said Chef Vijay Pandey, Corporate Chef, Rebel Foods.

With the rising demand in healthy eating in India, it is quite evident that healthy eating in the busy lives will rise up in the coming years making it more popular among the consumers and it will increase in the food delivery market as well.

The restaurant industry is experiencing unprecedented growth with chef-driven restaurants being positioned at the forefront in the hospitality sector. Chefs are intricately creating menus utilizing their creative culinary approach placing customer satisfaction, branding, quality, sustainability and innovation at the centre of crafting a spectacular experience. 

Driven by the Culture
 
Customers are currently looking to visit restaurants that are experimental and that are willing to provide a unique set of dishes and cuisines. These restaurants weave the chef’s personal story, beliefs and experiences to not only whip-up unconventional dishes but design a customised ambience - enticing customers with a sense of originality and Genuity.  
 
There should be an artistic twist and created dishes that are inspired from cuisine culture whilst retaining a uniqueness and having their own distinctive personality with each dish on the menu narrating its own story.  Dishes such as the Aji Lima Churros were created by taking into account the popularity of churros in Mexican and Spanish eateries. To add a delicious twist to it, we serve savory churros that are perfect as an appetizer/snack with its crackling and spicy flavour! Additionally, the Scallops from the Buttery Bay Scallops - is an ingredient not seen predominantly in various Indian diners, conversely it is quite popular in California. I added this dish to the menu as it is versatile, has a subtle flavour and effortlessly complements local ingredients. I wanted to create something fresh that would wow the customers and thought this was an excellent opportunity! 

An Interactive Dining Experience is Way Forward
 
A curation of interactive dining experiences contributes to attracting customers to chef-driven restaurants. Chefs can be seen preparing meals at a live counter or in an open kitchen showcasing the aspects of cleanliness, hygiene and their advanced skill set.  
 
Various dishes using a vast selection of the finest ingredients are created by chefs. There is an increased focus on ingredients as chefs can use their vivid imagination with no restriction – leading to ingredient-forward menus. The biggest learning has been to create a dish dedicated to the ingredient while allowing it to depict a convincing plot.  
 
Environmental-sustainability is the hidden formula to the rising success of many chef-driven restaurants. Chefs use local ingredients which mainly come from farms and source ingredients on a season basis to prevent wastage - the menu is subject to change with each season which aids in maintaining customer interest.  

It’s about Being Aware
 
Similarly, the inspiration for the dishes in Japanese-European restaurant, was emphasizing on the local produce and pairing it with exotic ingredients - prominent in the culinary sector. The Truffle Lobster and Grilled Vegan Cottage Cheese are two dishes whose ingredients are locally procured. Sourced (the lobster) from the fishermen community in Mumbai, the Truffle Lobster comprises the lobster head and carcass, along with the Tail poached in Truffle Butter offered with Truffle foam and shavings. A perfect amalgamation of local produce with exotic ingredients like truffle. Moreover, the Grilled Vegan Cottage Cheese consists of watermelon seeds and is served with herb wild rice obtained from Manipur; and a sweet potato mash to add a flavourful aroma to the dish. The dish was created with the intention of providing vegan guests a phenomenal dish packed with a blend of flavors and uniqueness.  
 
Earlier, chefs were not introduced to the wider audiences as the people who invested and helmed restaurants were not chefs. Over the years, we have witnessed chef-led restaurants gain traction and popularity with their forward-thinking experimental perspective. The chef’s personal experiences and vision, creative and risk-taking ability, passion to engage and build relationships with customers and association between ingredients and personalized experiences – have led to their rise in the hospitality industry.  

India's dining and food delivery landscape is undergoing a significant transformation. The country's culinary sector is thriving, driven by various factors contributing to an unprecedented boom in dining out and food delivery. From evolving consumer preferences to technological advancements.

Changing Consumer Preferences: One of the primary drivers of the dining out and food delivery boom in India is the evolving consumer preferences. Urbanization and the rise of the middle class have led to higher disposable incomes, encouraging people to spend more on dining experiences. Millennials and Gen Z, who form a significant portion of the population, prioritize convenience and novel experiences over traditional home-cooked meals. This shift has resulted in a growing demand for diverse dining options and the convenience of food delivery.

Technological Advancements: Technological advancements have played a pivotal role in revolutionizing the dining and food delivery sector. The proliferation of smartphones and internet connectivity has made it easier for consumers to explore restaurant options, place orders, and track deliveries. Food delivery apps such as Swiggy, Zomato, and Uber Eats have capitalized on this trend by offering user-friendly interfaces, multiple payment options, and real-time order tracking, enhancing the overall customer experience.

Rise of Cloud Kitchens: The concept of cloud kitchens, also known as ghost kitchens, has gained traction in recent years. These kitchens operate exclusively for food delivery and do not have a physical dine-in space. This model allows for lower operational costs and the ability to cater to a larger customer base. Cloud kitchens enable restaurateurs to experiment with multiple cuisines and brands under one roof, thereby maximizing their reach and profitability.

Diverse Culinary Offerings: India's rich and diverse culinary heritage has been a driving force behind the dining boom. Restaurants and food delivery services are increasingly offering a wide range of cuisines, from traditional Indian dishes to international flavors. This diversity caters to the varied tastes of consumers, making dining out and ordering in an exciting and satisfying experience. Fusion cuisines, health-focused menus, and gourmet offerings have also gained popularity, further fueling the industry's growth.

Innovative Marketing Strategies: Effective marketing strategies have been instrumental in driving the dining and food delivery boom. Social media platforms, influencer collaborations, and targeted advertising campaigns have helped restaurants and delivery services reach a broader audience. Loyalty programs, discounts, and promotions have also been effective in attracting and retaining customers. Personalized recommendations based on consumer preferences have further enhanced customer engagement and satisfaction.

Expansion of Delivery Services: The expansion of food delivery services beyond metropolitan areas has significantly contributed to the industry's growth. Tier 2 and Tier 3 cities are witnessing a surge in food delivery demand, driven by improved internet connectivity and changing lifestyles. This expansion has opened up new markets for restaurants and delivery platforms, allowing them to tap into previously underserved regions and diversify their customer base.

Convenience and Time-Saving: In today's fast-paced world, convenience and time-saving have become paramount for consumers. The ability to order food from the comfort of one's home or office without the hassle of cooking or commuting has made food delivery an attractive option. The convenience factor is particularly appealing to working professionals, students, and families, driving the demand for quick and efficient food delivery services.

Government Initiatives and Support: Government initiatives and policies have also played a role in fostering the growth of the dining and food delivery industry. Efforts to improve infrastructure, promote digital payments, and support entrepreneurship have created a conducive environment for businesses to thrive. Additionally, regulatory measures ensuring food safety and quality have instilled trust among consumers, encouraging them to explore dining out and food delivery options.

The dining out and food delivery boom in India is a multifaceted phenomenon driven by changing consumer preferences, technological advancements, and innovative business models. As the industry continues to evolve, it is expected to witness sustained growth, offering exciting opportunities for restaurateurs, delivery platforms, and consumers alike. The future of India's culinary landscape looks promising, with an emphasis on convenience, diversity, and quality shaping the way people dine and order food.

With changing lifestyle, preferences and more and more people leading a fast-paced live, there’s a growing demand for breakfast as a segment both at the restaurant and in online deliveries. According to a recent report by Swiggy, Breakfast is the golden hour for vegetarian orders, with over 90% of breakfast orders being vegetarian. Masala Dosa, Vada, Idli, and Pongal topped the morning charts. Masala Dosa enjoys nation-wide popularity. The breakfast market in India is growing at a fast pace with Cafes, QSRs and In-Hotels restaurants attracting a large number of customers.

Why there’s a Sudden Rise

“The rise in breakfast culture can be attributed to changing lifestyles and preferences among the residents. With more people leading fast-paced lives, there's a growing demand for convenient yet flavourful breakfast options that also offer a social experience. South Stories has tapped into this by offering not just breakfast but a delightful brunch experience that blends traditional South Indian flavours with modern twists, perfect for both quick weekday mornings and leisurely weekends,” shared Niketa Sharma, Founder & CEO, The Thane Club.

According to Ritika Sharma of Litchi, “Timelines for meal management has changed majorly resulting in an inactiveness to life. With the re-discovery to good health management, people have started giving a lot of importance to breakfast. And now, they look for breakfast options which are not only healthy but well plated and presented. This breakfast culture has taken the world by storm and India as well. As they say, “BREAKFAST LIKE A KING."

Also, according to experts, the rise is primarily on account of a visible cultural shift towards socializing over meals. Breakfast has become a popular occasion for friends and families to gather and enjoy a meal together, whether on weekends or even during the workweek to catch up. 

Targeting the Right People

“Health-conscious individuals and in-house Western guests who choose to stay at Hotel Manor are target customers,” shared an official spokesperson at Camillo’s that has designed the menu in a fun dining experience with a mix of international and Indian options. All food is prepared with clarified butter with top-selling item, avocado toast on the menu.

Similarly, the Bengaluru-based restaurant Oz targets quite a diverse customer, as they have distinct categories of guests every Sunday, such as certain Turkish expats, Middle Eastern region visitors staying around our restaurant, and also Indian guests who are curious about Turkish cuisine and want to experience a traditional Turkish breakfast. “Our Kahvalti spread is designed to appeal to food enthusiasts, families, and anyone seeking a unique and flavorful start to their day. We believe that our rich, wholesome breakfasts can attract anyone who appreciates good food, whether they are familiar with Turkish culture or exploring it for the first time,” added Aasim Shah & Adeeb Shah, Co-Founders at Öz by Kebapci.

Commenting on the same Chaitanya Bali, Co-founder at Nouba pointed, “Well, normal people are mostly happy with slightly new breakfast inventions, which can be made from readily or already available ingredients at home. Though, people travelling, or people who explore more often and know what keeps them going throughout the day are the target customers. We often receive more walk-ins for breakfast compared to Lunch. This is because people residing nearby in hotels and mostly tourists, are often in search of the best breakfast place in the city, where they can enjoy a wholesome breakfast.”

Curating a Wholesome Menu

Menu designing is done basis the client and the kind of restaurant. For eg; South Stories menu is crafted to combine traditional South Indian breakfast favourites with creative interpretations that appeal to modern tastes. Whereas, menu at newly opened restaurant Litchee in Delhi combines classic favorites with an innovative twist on bold flavors. The menu features fresh ingredients, seasonal produce, and a balanced blend of Eurasian taste palate.

“We've priced our menu items thoughtfully to ensure accessibility without compromising on the quality of ingredients or culinary techniques. Our pricing ranges are quite moderate to be honest, keeping the average rates in Thane in mind for such foods,” added Sharma.

“Brunch trends are being driven by social media exposure, culinary creativity, demand for unique dining experiences, and the popularity of relaxed gatherings,” added Sharma, Director at Litchi who has priced breakfast at a decent price of Rs 500 per person.

How Does the Future Look Like?

According to experts, the main reasons for the increase in brunch culture in Indian restaurants is the evolving lifestyle and preferences of urban Indian consumers. As cities grow more cosmopolitan and hectic, there's a rising demand for relaxed, leisurely dining experiences that blend breakfast and lunch timings. 

“Further, this shift is not just about traditional Indian breakfasts, as there's also a significant interest in exploring diverse culinary experiences. Overall, it's an exciting time in the Indian culinary scene, and we’re thrilled to be a part of this breakfast revolution by offering our guests a taste of traditional Turkish breakfast at Oz,” added Shah.

Today's consumers are embracing a utopian vision of well-being, evident in their "Good Things Only" food choices. Consumer incomes are rising, and deeper internet access has equipped everyone to better understand healthy choices. This demand is driving significant growth and innovation in the food industry, with new brands coming up and incumbents also striving to meet the needs of health-conscious individuals.

This shift translates to a growing preference for foods packed with active ingredients such as antioxidants, prebiotics, plant proteins and superfoods. This shift is compelling the food industry to reimagine its offerings and prioritize products that support a healthy lifestyle. 

With heightened awareness about health, ingredients, and product transparency, consumers are more vocal about their food choices. Influencers like FoodPharmer - Revant Himatsingka, Dr. Rujuta Diwekar, and Dr. Dixit are doing a great job of highlighting the importance of clean and healthy eating. As a result, even big brands like Kissan are reducing sugar content in their products. This shift by major companies to improve nutritional content reflects changing consumer preferences.

Mindful, conscious eating is no longer just a trend; it is becoming a fundamental aspect of daily life. Consumers actively seek ingredients that offer functional benefits for both short-term and long-term health goals. 

These functional ingredients can be classified into several categories, each focusing on different aspects of health:

Dietary Fibers: Dietary fibers are essential for maintaining digestive health. Consumers are becoming aware that good gut health is crucial for good health and a way to avoid lifestyle diseases. Foods rich in fiber, such as whole grains, fruits, and vegetables, are increasingly sought after by health-conscious consumers.
•    Prebiotics: Non-digestible fibers that feed beneficial gut bacteria are found in foods such as garlic, onions, and bananas. Including prebiotics in the diet supports a healthy gut environment, crucial for overall health.
•    Probiotics: Beneficial bacteria that support gut health and overall immunity are found in fermented foods like yogurt, kefir, and kombucha. Probiotics are increasingly added to products to promote a healthy digestive system.

Natural Ingredients: There is a growing demand for all-natural ingredients, driven by concerns about preservatives and artificial additives. This trend is leading to the research and development of cleaner labels and healthier food products.

Superfoods: Foods that offer health benefits beyond basic nutrition are gaining popularity. Many of these were found in ancient Ayurveda but now are becoming mainstream such as Ashwagandha, Tulsi, Ginger and Cinnamon. 

Antioxidants: Antioxidants help by protecting the body against oxidative stress and free radical damage. Many studies have shown that including antioxidant-rich ingredients in a diet can help in slowing down the ageing process. Key sources include fruits like blueberries and strawberries, vegetables such as spinach and kale, and nuts. These ingredients are being incorporated into a wide range of foods and beverages to boost their nutritional profile.

The packaged food and beverage space is undergoing significant changes driven by consumer demands, influencers, and the abundance of information. Upcoming health-focused brands have a competitive edge over legacy players that are still trying to adjust to the new paradigm. Brands that can navigate this evolving space will thrive by meeting the needs of health-conscious individuals.

Flavorings are components that give food flavor and uniqueness. The first people to use fragrant substances into their diet were the ancient Egyptians. Due to their frequent usage in food and drink, flavours have a profound cultural legacy and arouse intense emotions and memories.

The Flavorings promote more balanced eating habits by allowing consumers to enjoy better food alternatives. A number of factors, including growing consumer preference for natural and healthier food options, rising demand for convenience foods, rising disposable incomes, improvements in food processing technologies, and the worldwide growth of the food and beverage industry, are driving the food flavors market.

The flavors market was valued at USD 18.75 billion in 2023 and the market is expected to grow from USD 19.53 billion in 2024 to USD 30.10 billion by 2032, exhibiting the CAGR of 5.6% during the forecast period.

Natural Ingredient is the Hero

“We use natural flavors with every dish we cook. Our commitment is to use the real, high-quality ingredients shine through in every menu item. For instance, our Greek Quesadilla is crafted with authentic feta cheese and fresh herbs, delivering a genuine taste of Greece. Our Margarita pizza consists of sun-ripened tomatoes and fresh basil, ensuring a vibrant, classic flavor. Our Ratatouille is full with the richness of locally-sourced vegetables, while our Sizzlers offer a sizzling array of ingredients cooked to perfection. Our Eggs Benedict is made with farm-fresh eggs and hollandaise sauce, and our Asparagus Risotto is prepared with tender, seasonal asparagus and rich, real Parmesan cheese,” said Rahul Bajaj, Founder, Out of the Blue, Mumbai by adding that we avoid artificial flavors and focus on natural ingredients by providing an unforgettable dining experience that celebrates the true essence of each dish.

Evolution of Natural Flavours in Cooking

Over the years, there has been a significant shift towards using natural flavours in the kitchen. This change is driven by growing awareness of health benefits, environmental concerns, and a desire for authenticity in food. Traditionally, most cuisines relied on natural flavours from herbs, spices, and fresh ingredients.

In Indian cooking, spices like turmeric, cumin, coriander, and fresh herbs such as cilantro and mint were commonly used to enhance flavors. With the advent of the industrial age, artificial flavours and sweeteners became popular due to their cost-effectiveness and long shelf life. These were widely adopted by food manufacturers and restaurants for convenience.

“In recent decades, there has been a backlash against artificial additives due to their potential health risks. Consumers are now more conscious of what they eat, preferring natural and organic options. Understanding the true nuances of flavours through the use of natural spices requires experience and expertise,” commented Chef Sudhir Pai, F&B Consultant, TAT, Mumbai  who elaborated that the retaining flavour in traditional cooking which we follow at Tat Coast Cuisine restaurant includes slow and traditional cooking methods help in retaining the flavours of natural ingredients, techniques like tempering (tadka) release the essential oils of spices, enhancing the overall taste, balance of spices is crucial. 

Too much of one spice can overpower others, traditional recipes often provide a good guide, but experimentation is key to finding the perfect blend, Indian cuisine involves various processes that help retain the taste, colour, and texture of natural ingredients like dry roasting whole spices before grinding can intensify their flavours and slow cooking methods like simmering and braising allow flavours to meld together, creating complex and rich dishes.

Driven by Health Concerns

“Over the years, the use of natural flavors in the kitchen has evolved significantly. Initially driven by health concerns and growing awareness about artificial additives, chefs and food manufacturers have increasingly turned to natural ingredients. This shift emphasizes clean labels, where consumers can recognize and trust the ingredients listed,” said Richa Sanghvi, Founder, Epitome, Mumbai.

Replacing artificial sweeteners with organic or natural alternatives like honey, maple syrup, and stevia has become popular. These substitutes not only offer a healthier option but also enhance the flavor profiles of dishes, catering to the demand for guilt-free treats. This trend aligns with the broader movement towards sustainability and holistic wellness, promoting a balanced and nutritious diet without compromising on taste.

Maintaining Nutritional Value

“We believe that the use of natural flavors in our kitchen is a game-changer. Over time, we have moved away from artificial additives to embrace organic and natural ingredients, which not only enhance the taste of our dishes but also maintain their nutritional value,” explained Chef Stefan Gadit, Executive Chef, Torii, Mumbai.

Replacing Artificial Sweeteners with Natural Sweeteners

The move towards natural sweeteners is part of a broader trend towards healthier eating. Natural sweeteners like honey, maple syrup, and organic jaggery are becoming popular alternatives to artificial sweeteners and refined sugar. Natural sweeteners often contain additional nutrients and antioxidants. They have a lower glycemic index, which helps in managing blood sugar levels.
Organic jaggery is a traditional sweetener used in many desserts. It is unrefined, retaining more minerals compared to refined sugar. It adds a unique, rich flavour and is considered healthier.

“Replacing artificial sweeteners with natural alternatives like honey, agave, and maple syrup allows us to offer guilt-free treats that our customers love. This shift has significantly improved the quality of our food, providing a more authentic and wholesome dining experience,” added Chef Stefan Gadit, Executive Chef, Torii, Mumbai who said that the commitment to natural flavors is a testament to our dedication to serving high-quality, delicious, and healthy meals.

Using Natural Sweeteners

These alternatives are not only healthier but also add a distinct flavour.

"Many recipes are being adapted to reduce the overall sugar content, focusing on natural sweetness from ingredients like fruits,” said Chef Sudhir Pai, F&B Consultant for TAT, Mumbai highlighted that incorporating natural flavours and sweeteners, makes it possible to create delicious and healthier meals that honour traditional cooking techniques while meeting modern dietary needs, Organic jaggery, honey, and dates are being used more in traditional sweets.

Commenting on the same, Chef Prasad Parab, Head Chef, Amoeba, Mumbai shared, “We are commitment to genuine flavors means we do not use artificial additives in favor of natural ingredients. For example, we incorporate dehydrated beetroot powder in our hummus, enhancing its color, adding a hint of sweetness, and providing extra nutritional benefits instead of using artificial colour. Similarly, our chocolate wontons are crafted with Nolan Gud, a traditional jaggery made from natural dates, to infuse our compound chocolate with a rich, authentic sweetness." 

Future of Natural Sugar

By 2028, the regular sugar is gradually being replaced by natural sugar substitutes in the restaurant industry. We are switching from sugar-to-sugar replacements because they can be used in smaller amounts without compromising the product's flavor and appearance, which results in significant cost savings. Furthermore, consumers concerned about their health are now looking for better alternatives to refined sugar. The high daily consumption of refined sugar significantly contributes to many serious ailments, including diabetes, obesity, high blood pressure, and heart disease. The market for natural sweeteners is being driven by consumers' growing knowledge of such lifestyle disorders across the globe.

Food has traditionally been a means of gaining an appreciation and knowledge of other cultures. It takes us on a gastronomic voyage as we look to uncover the diverse range of tastes and customs that other countries have to offer.

With more travel and chefs experimenting around food there has been lots of focus around indigenous ingredients and ingredients that has never been in focus earlier.

"Today, we're witnessing a revival, a rediscovery of the extraordinary flavors and nutritional value these native components offer. It’s a privilege to reinterpret these time-honored ingredients, to bridge the gap between tradition and innovation," commented Chef Sarfaraz, Corporate Chef, Passion F&B, Carnival by Tresind, Mumbai who uses ingredients like Togarashi, Yuzu Kosho and Shisho Leave.

"We have Lobster Vada Pav which is special as one can reimagine the version of the classic Mumbai street food, Vada Pav with influence from Japanese ingredients. We use Yuzu Kosho spread on the Pav (bread), place fresh Shisho leaves, and top the Vada Pav with Tofarashi Lasooni Chutney. We use Yuzu in Chica Picante to add a unique, zesty citrus note that enhances the cocktail's vibrant and tantalizing flavor," he added.

Use of Natural Ingredients

From ancient remedies to contemporary creations, native botanicals and fruits have significantly influenced the restaurant industry. They are the foundational flavor profiles that have inspired countless beverages. While globalization has sometimes overshadowed these indigenous elements, resurgence in their appreciation is now taking place. This is an exhilarating time to explore, innovate, and honor the diverse and rich flavors,

"We celebrate the versatility of fresh, natural ingredients by using them across both our food and beverages. Our signature cooler, Vasantneer, is crafted with fresh coconut water, a dash of organic honey, and a squeeze of lemon juice, enhanced with muddled mint leaves. We only break the coconut right before serving to keep it as fresh as possible," said Chef Sudhir Head Chef & Consultant, Tat Coastal Cuisine who added that coconut doesn’t just shine in our drinks; it’s also a key ingredient in many of our dishes, adding a rich, creamy flavor to our coastal cuisine.

The Kokam Sting, made with kokam and mint leaves, showcases the same ingredients found in their dishes. This innovative approach highlights the versatility of these ingredients, enhancing both their drinks and dishes with a unified, refreshing taste. At Tat Coastal Cuisine, this seamless blend of flavors across their menu creates a unique and memorable dining experience.

"We’re excited to showcase the versatile Cinnamon Stick in a fresh, new way. This spice shines in our flavorful Roganjosh, adding deep warmth and richness, and also makes our Hot Toddy cocktail special with its cozy, aromatic touch. By using cinnamon in both our savory dishes and sweet drinks, we’re offering a unique dining experience that blends traditional flavors with a modern twist. We’re thrilled to bring this innovative idea to our guests, turning a common spice into a standout ingredient in both our meals and beverages, " explained Chaitanya Bali, Owner, Nouba who said that we’re all about creating exciting, memorable flavors with a creative approach to everyday ingredients.

A fresh wind of change is sweeping through the diverse cocktail space in India making it more vibrant and exciting. While consumer awareness is increasing, brands too are innovating interesting fusions and flavors to bring cocktails centrestage. Consumers today are looking at enhancing their drinking experience, and craft cocktails are the new go-to drink. According to Statista, alcohol consumption in India amounted to about five billion liters in 2020 and is estimated to reach about 6.21 billion liters by 2024, with cocktails holding a strong position in consumer preference. 

Traditional, with a twist

Vocal for local, is the new mantra across sectors, and this currently also holds true for the Indian cocktails industry. It is the Indian spices that are revolutionizing cocktails by infusing exotic ingredients such as saffron, turmeric, and cardamom into refined spirits, transcending these beverages into works of art. These innovative mixing traditions offer a delightful fusion of flavors, embarking drinkers on a unique sensory journey. The craft cocktails seamlessly blend local spices with traditional or modern spirits with bold innovation, resulting in invigorating new cocktails that are being loved by all. These cocktails embody India’s cultural and culinary opulence, and very effectively bring forth the Indian flavors to a larger audience. It is like carrying forward the Indian tradition with a modern twist. The outcome is a burst of flavors that harmoniously awaken the palate, showcasing the potential of Indian spices in mixology. 

Craft cocktails, the new normal

The last few years have seen a sea change in consumer preferences. While consumers today are more open to trying new flavors, the lockdown has also resulted in shifting gears and bringing cocktails in its new avatars to the forefront. Brands have been innovating extensively with new flavors, and the market too has responded exceptionally well. Data shows an increase in consumption of cocktails and crafted cocktails in Tier II cities besides the metros. The young Indians are always looking for newer flavor and craft cocktails are a favorite among them. While classic cocktails always find a place in bar menus, it is the new-age craft cocktails that are ruling the roost.  

Indian mocktails have come of age. This creative use of Indian ingredients not only celebrates the diversity of flavors that the Indian spices have but also pushes the boundaries of cocktail craftsmanship, delivering an unforgettable drinking experience. It underscores how spices can elevate and redefine the drinking experience, transforming each cocktail into a vibrant testament of cultural heritage and culinary excellence. Thanks to the adventurous Indian consumer and the zeal of innovating bartenders, the Indian craft cocktail space will be a witness to a lot more innovations and exceptionally intoxicating cocktails in the future.
 

There is a noticeable trend towards premiumisation among Indian consumers across various product and service categories. This shift is characterised by an increasing preference for high-quality, feature-rich products and experiences while a willingness to spend more on items that offer perceived value and enhanced experiences.

Taking cues from few of the sectors, in the technology and electronics sector, the average selling price of smartphones in India has seen a significant rise, indicating a shift towards more premium models. In fashion and personal care, there is a growing demand for premium and luxury fashion items. Brands like Bata India have reported higher sales for their premium lines, such as Hush Puppies, compared to their lower-priced offerings. Major retailers are adapting to this shift by expanding their premium offerings and enhancing the shopping experience. For instance, Reliance Retail caters to both value-conscious and premium-seeking consumers through different store formats like Freshpik and Smart Bazaar.

The rise of e-commerce and digital marketing has facilitated the accessibility of premium products to a broader audience, including those in smaller towns and cities. This digital expansion has played a significant role in driving the premiumisation trend in India
The ever evolving food and beverage industry is also experiencing premiumisation, with consumers showing a preference for products made with higher quality ingredients and better manufacturing standards. This includes gourmet foods and premium alcoholic beverages. Not just that, in hospitality and restaurants,  travellers are increasingly opting for luxurious suites and verdant rooms, signifying a distinct departure from previous trends and heralding a new era in the Indian hospitality sector, where indulgence is the norm. And for restaurants, consumers are moving towards more premium set ups, for that matter even opting for ordering from a premium cloud kitchen brand. 

Existence and Evolution

Premiumisation in the restaurant industry is a burgeoning trend in India, similar to what has been observed in the hotel sector. This trend is driven by several factors. The rise in disposable incomes among the middle and upper classes has led to a greater willingness to spend on dining experiences.

“While premiumisation trends are manifesting across industries, there are innovations in food and beverage, fashion, and travel, setting lower barriers of entry to premium experiences. The tension between desires to spend, along with financial concern, is breeding new opportunities in premiumisation across industries, which is reflected in the anticipated growth in premiumisation as a trend. Even in snacks, people tend to get attracted to ingredients like caviar or truffle, this shows an inclination towards being ready to pay more and considering few lifestyle additions as a social status,” Mihir Kukreja, manager at Copper Leafs in Goa commented.

Urbanisation has further introduced new lifestyles and preferences, with urban dwellers seeking novel and sophisticated dining experiences. Similarly, increased exposure to global cuisines through travel, media, and the internet has cultivated a taste for premium dining options. A growing awareness about health, nutrition, and food quality has also led consumers to prefer restaurants that offer superior ingredients and dining experiences. The influence of social media and the culture of sharing dining experiences online have also contributed to the demand for aesthetically pleasing and unique dining experiences.

Balancing Premium and Affordable

There is a noticeable trend that the inclination towards premium products, affordability remains a crucial factor for many consumers. F&B companies are innovating to strike a balance between quality and cost. By using alternative ingredients that mimic the quality of more expensive components, manufacturers can offer premium products at more accessible prices. This approach allows consumers to enjoy high-quality food and beverages without significantly straining their budgets.

“One common misconception about premiumization is the sole association with high prices or extravagant packaging. In reality, premiumization is fundamentally about delivering enhanced value, which encompasses various aspects beyond pricing and outward appearance. Another misconception is the assumption that only niche or luxury products can be premiumized, overlooking the potential for mainstream products to integrate premiumization strategies authentically and effectively.  In the Indian region, premiumization extends beyond product features to encompass experiential dining, innovative fusion cuisines, and unique flavour combinations, catering to the diverse and evolving tastes of consumers in this dynamic market,” Vineet Arora, F&B marketing strategist at JJ Bakers commented. 

The dining out culture in India is also evolving, with a growing preference for experiential dining. Consumers are increasingly seeking restaurants that offer more than just good food; they want an ambiance and overall experience that justifies the premium prices. Fine dining establishments that focus on exceptional service, unique menu offerings, and memorable atmospheres are thriving. This trend highlights a shift towards valuing the overall dining experience, rather than just the food itself. 

The premiumisation trend is equally pronounced in the beverage sector. The craft beer and spirits market is thriving, with consumers showing a growing willingness to pay more for high-quality, artisanal drinks. This shift is not limited to alcoholic beverages; premium non-alcoholic drinks featuring authentic, low-sugar, and functional ingredients are also on the rise. The emphasis on health and wellness is driving demand for beverages that not only taste good but also offer nutritional benefits.

“60% of on-premise visitors say they are likely to pay more for what they perceive as a better-quality drink. Being able to offer premium drinks with premium ingredients at your venue, isn’t necessarily anything new for your guests. What is new is how your guest will get to know they are available. Whether they are found on your menus (physical or digital) or displayed on POS throughout the venue, there needs to be something that draws your guest into a premium experience. In top performing venues, the featured product can generate up to 10% of total revenue,” Avinash Vupala,MD and owner of The Pablo's Club in Hyderabad mentioned.

Advantage to the Business

Premium pricing allows restaurants to achieve higher profit margins compared to economical dining options. By offering a premium experience, restaurants can differentiate themselves from competitors, creating a unique market position. This approach tends to attract a loyal customer base willing to pay more for consistent quality and exclusivity. Additionally, premium restaurants often gain a reputation for excellence, attracting more customers and elevating the overall brand image. To justify premium pricing, these establishments often innovate in menu offerings, ambiance, and service, leading to creative and unique dining experiences that draw in customers. Premium restaurants can also introduce additional revenue streams through exclusive events, private dining options, and branded merchandise, enhancing their profitability.
 

The past years have been marked by the popularity of Negronis and home bartending, but as we move forward, the cocktail scene is evolving with exciting innovations like monogrammed ice cubes, Carajillos, hyper-seasonal cocktail menus, and a new era of low-calorie culture. In the dynamic world of gastronomy, the art of cocktail making is experiencing a renaissance. Restaurants and bars are pushing the boundaries of mixology, introducing trends that cater to the diverse and sophisticated tastes of today's consumers. From CBD and botanical infusions to sustainable spirits and low or no-alcohol options, modern cocktails are brimming with creativity. Techniques like smoking and aroma infusions, along with edible garnishes, not only add flavour but also enhance the overall sensory experience, making each drink a unique journey.

CBD and Botanical Infusions

One of the most intriguing trends in modern mixology is the incorporation of CBD and botanical infusions. Cannabidiol (CBD), a non-psychoactive compound found in cannabis, has found its way into cocktail shakers and glasses. Known for its potential health benefits, such as reducing anxiety and promoting relaxation, CBD-infused cocktails are gaining popularity among consumers looking for a unique twist on their drinks. “At Byg Brewski, we are pioneering the future of mixology by embracing trends such as CBD and botanical infusions, sustainable spirits, and low or no-alcohol options, while utilising innovative techniques like smoking, aroma infusions, and sous vide methods for our drink infusions. Our cocktails are meticulously crafted to provide a unique sensory experience, enhanced by edible garnishes including homemade marshmallows and fresh herbs,” Manoj Nandakumar, Head of Bars, Byg Ventures commented. 

Botanical infusions, on the other hand, celebrate the natural flavours and aromas of herbs, flowers, and spices. Mixologists are turning to ingredients like lavender, rosemary, chamomile, and hibiscus to create complex, aromatic cocktails that tantalise the senses. These infusions not only add depth and character to drinks but also offer a more health-conscious alternative to traditional sugary mixers.

Sustainable Spirits

Sustainability is a growing concern across all industries, and the world of spirits is no exception. As consumers become more environmentally conscious, they are seeking out sustainable spirits made with eco-friendly practices. Distilleries are responding by adopting methods such as using locally sourced ingredients, implementing energy-efficient production processes, and reducing waste.

Additionally, the concept of "grain-to-glass" is gaining traction, where distilleries control the entire production process from farming the raw ingredients to bottling the final product. This approach ensures quality, reduces carbon footprint, and supports local agriculture. Brands like Ketel One and Bulleit Frontier Whiskey are leading the way in promoting sustainable practices in the spirits industry.

“We are committed to sustainability, creatively using leftover herbs to make herb salt for rimming our signature cocktails, and incorporating pickle brines to add a distinctive twist to our creations,” Nandakumar informed. 

Low or No-Alcohol Options

The demand for low or no-alcohol cocktails is on the rise, driven by health-conscious consumers and the growing "sober curious" movement. These cocktails, often referred to as "mocktails" or "low ABV (alcohol by volume) drinks," offer the same complexity and enjoyment as traditional cocktails without the intoxicating effects. “Our cocktails are replaced with liqueurs instead of sugar, where we make our liqueurs in-house, with different methods and techniques. While some have less than 2 percent sugar, others are made using jaggery,” Rahul Kamath, corporate beverage head of India at Passion F&B commented.

Mixologists are getting creative with these beverages, using ingredients like shrubs, kombucha, and artisanal syrups to craft flavorful and refreshing drinks. The focus is on balance and complexity, ensuring that the experience is satisfying even without the alcohol. This trend is not just about abstinence but about offering more inclusive options for all guests, regardless of their drinking preferences.

Smoke and Aroma Infusions

Adding a theatrical element to cocktail making, smoking and aroma infusions are captivating both bartenders and patrons alike. Smoking cocktails involves infusing drinks with the essence of smoke, using techniques such as smoke guns or smoked glassware. This method imparts a rich, smoky flavour that can elevate classic cocktails like the Old Fashioned or Manhattan to new heights.

“Our mixology program at Yauatcha continued to innovate by introducing trends like clarification, smoke infusion, and carbonation. A prime example is our Guava Picante, where we used the milk punch clarification technique to make the cocktail clear, mellow, and more approachable for everyone. Our Smoke and Chill cocktail is a crowd favourite, enhanced with hickory liquid smoke that adds an extraordinary barbecue flavour,” Merwyn Alphonso, Bar Manager at Yauatcha Mumbai shared. 

Aroma infusions, on the other hand, focus on enhancing the olfactory experience. Using ingredients like citrus peels, spices, and herbs, bartenders create aromatic mists or vapours that complement the drink's flavour profile. This multisensory approach not only enhances the taste but also engages the sense of smell, making the cocktail experience more immersive and memorable.

“We have a cocktail called Mog. In this drink, we use a flavour blaster to create the aroma infusion. This drink is inspired by the Goan Carnival,” Kamath added. 

Edible Garnishes

Gone are the days when garnishes were merely decorative. Today, edible garnishes are an integral part of the cocktail experience, adding both flavour and visual appeal. From candied fruits and edible flowers to savoury elements like bacon strips or cheese skewers, the possibilities are endless.

Edible garnishes allow bartenders to experiment with contrasting flavours and textures, creating a harmonious balance in each sip. For instance, a sprig of fresh rosemary can add an aromatic touch to a gin and tonic, while a slice of dehydrated citrus can provide a burst of tangy flavour. These garnishes not only enhance the drink but also serve as a delightful treat for the eyes and palate.

The world of cocktails is undergoing a dynamic transformation, driven by innovation and a desire to create unique, memorable experiences. Modern mixology is surely to embrace diverse trends that cater to a wide range of preferences.

“There is a fascinating trend in the cocktail world lately where bartenders are getting creative with smoking techniques, aroma infusions, and edible garnishes. Today, most restaurants and bars use this as it not only elevates the visual appeal of a drink but also provides a multi-sensory experience that engages the taste, smell, and sight. Incorporating these elements to a simple cocktail can become an interactive journey for the bartender and the guest, leaving a lasting impression,” Hitesh Keswani, managing director at Aspect hospitality commented as a concluding note. 
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As restaurants and bars continue to experiment and innovate, the future of cocktails promises to be an exciting blend of tradition, creativity, and sustainability. So, the next time you raise your glass, take a moment to savour not just the drink but the artistry and imagination behind it. Cheers to the future of mixology!

In the ever-evolving world of gastronomy, innovative restaurant concepts are continuously emerging, captivating diners with unique and memorable experiences. These avant-garde eateries not only focus on the culinary aspect but also on creating immersive environments that transport guests to new realms of sensory delight. As the quest for novel dining experiences intensifies, several innovative concepts have gained traction, redefining how we perceive and enjoy food.

Themed Restaurants: Themed restaurants have been around for decades, but modern iterations have taken the concept to new heights. These establishments go beyond simple decor, offering a holistic experience where every element, from the menu to the staff's attire, aligns with the theme. Diners are transported to a different world, be it a medieval castle, an underwater paradise, or a science fiction universe. The immersive nature of these restaurants makes dining an event rather than just a meal, captivating patrons with a blend of storytelling and cuisine.

Farm-to-Table and Sustainable Dining: As awareness about sustainability and ethical eating grows, farm-to-table restaurants are becoming increasingly popular. These establishments prioritize locally sourced, organic ingredients, often grown or raised by the restaurant itself. This approach supports local farmers and ensures the freshest possible ingredients for diners. The farm-to-table concept also emphasizes transparency, with menus often detailing the origins of the ingredients. Sustainable dining practices, such as reducing food waste and using eco-friendly materials, are integral to these restaurants, appealing to environmentally conscious consumers.

Experiential Dining: Experiential dining focuses on engaging all five senses to create an unforgettable meal. This concept often involves interactive elements, such as chefs preparing food tableside or multisensory experiences where sights, sounds, and even smells are carefully curated to enhance the meal. The dining environment is meticulously designed to complement the flavors and presentation of the dishes, creating a cohesive and immersive experience. The goal is to evoke emotions and create lasting memories, making the meal a highlight rather than a routine activity.

Pop-Up Restaurants: Pop-up restaurants are temporary dining establishments that often operate for a short period, ranging from a single night to a few months. These ephemeral venues allow chefs to experiment with new concepts and cuisines without the long-term commitment of a permanent restaurant. Pop-ups often generate buzz and excitement, attracting diners eager to experience something novel and exclusive. They also offer a platform for emerging chefs to showcase their talents and for established chefs to test new ideas. The transient nature of pop-up restaurants adds an element of urgency, encouraging patrons to seize the opportunity before it disappears.

Technology-Driven Dining: In the digital age, technology has infiltrated the dining scene, leading to high-tech restaurants that enhance the dining experience through innovation. From robotic servers to augmented reality menus, these restaurants offer a futuristic twist to traditional dining. Technology is used to streamline service, personalize the dining experience, and provide entertainment. For example, interactive tables can display digital menus and allow diners to customize their orders, while virtual reality headsets can transport them to different environments as they eat. This integration of technology not only appeals to tech-savvy customers but also creates a novel and engaging dining experience.

Invisible Restaurants: Invisible restaurants, also known as ghost kitchens, operate without a traditional dining space. These establishments focus solely on delivery, often utilizing online platforms to reach customers. This model allows for lower overhead costs and greater flexibility in menu offerings. Without the constraints of a physical dining area, ghost kitchens can adapt quickly to changing market demands and experiment with different culinary concepts. The rise of food delivery apps has facilitated the growth of invisible restaurants, catering to the increasing preference for convenient, at-home dining experiences.

Social Impact Dining: Social impact dining combines culinary excellence with a mission to effect positive change. These restaurants often employ marginalized groups, use profits to fund social programs, or focus on reducing food waste. The concept of social impact dining resonates with diners who want their dining choices to reflect their values and contribute to the greater good. By integrating social responsibility into their operations, these restaurants create a sense of community and purpose, making dining a meaningful act. The emphasis is on creating delicious food while also addressing social and environmental issues, appealing to ethically minded consumers.

Modernization of Cuisine in Restaurants: Modern cuisine in restaurants blends tradition with innovation, embracing global flavors and advanced techniques. Chefs utilize local, sustainable ingredients to create visually stunning dishes. Technology enhances dining experiences with digital menus and personalized recommendations, while molecular gastronomy offers unique textures and presentations. 

The landscape of dining is continually evolving, driven by the desire for new and exciting experiences. Whether it’s dining in a fairy tale setting, enjoying a meal prepared with the freshest local ingredients, or experiencing a technologically advanced service, these innovative restaurant concepts are transforming the way we eat. As these trends gain popularity, they not only redefine culinary boundaries but also cater to a growing appetite for unique, memorable dining adventures. 
 

July 13 is designated as World Rum Day. To celebrate, enjoy fine rum while reading up on rum facts, including different kinds of rum and what you should try next.

Similar to whiskey, rum is one of the most well-liked options among drinkers. People have been consuming rum for years because of its flavor, variety of styles, and texture. Made from sugarcane juice or molasses, rum is a type of liquor. The spirit is a transparent or deep amber-colored, clear liquid. You might assume from this phrase that it will be very sweet, but it isn't. Since the early colonial era, preparing rum has become a luxury and reasonably priced means to have a nice glass of the stuff. Because there is so much variation in production, there are currently many different types of rums on the market. 

Every rum brand has a distinct flavor that comes from the method and duration of aging the rum. It sets rum apart with its rich flavor and color. The Old Monk, Captain Morgan, Bacardi, Malibu, Hercules XXX Rum, McDowell's No. 1 Celebration Rum, Havana Club 7, Short Story, and numerous other brands. French Caribbean Rum, White Rum, Aged Rum, Dark Rum, Flavoured Rum, Spiced Rum and Cahaca Rum are some of  the  varieties of rum.

The size of the Indian rum market was estimated at USD 2,097 million in 2021 and is expected to grow at a compound annual growth rate (CAGR) of 5.3% to reach USD 3,500 million by 2031.

India has a large youth population, with over 50% of the population under 25 year old. This group is getting more interested in trying out new and unusual alcoholic beverages and is open to experimenting with different flavors and brands. Rum producers who can attract this kind of consumer will enjoy long-term loyalty. 

The south and west of India account for more than 55% of the country's rum consumption, mostly of dark rum. Young Indians are starting to drink more white rum as a result of the nation's growing cocktail culture and increased female usage.

Trends and Growth

Though known primarily as a dark spirits market for Whisky and Rum, India has always been perceived to produce mass spirits. 
“There were only a handful of brands and players in the market who promoted rums the right way and educated consumers on different ways of enjoying rum. With limited brands and accessibility, there was limited growth,” said Pankaj Balachandran, Brand Director, Short Story adding that Rum, which is still popular in the south of India, is now undergoing a transformation across the country. With more and more premium Indian rum brands entering the market and an increasing number of people being educated in different styles of rum, rum is on the way to have a fresh wave in the country.

India's exposure to different styles of rums has slowly started improving in the past couple of years. More and more people are asking about Demerara rums and agricole rums, which weren't as popular in India. As they travel and get exposure, people are also understanding different styles of rums like English style, Spanish style, French style, etc.

He added, “With our Short Story White Rum, our aim is to expose people to these styles of rums. With more international brands like Plantation now targeting India and entering the market and more action in the domestic rum market with an array of rums being produced locally, the near future of Rum in India looks interesting.”

Currently, the brand is concentrating on expanding our presence. Short Story is already present in 9 key domestic markets like Goa, Maharashtra, Delhi, Haryana and more and this year, and plan to open more domestic markets, international presence of the brand too.

Shift in consumer preferences:

“The Indian rum market is experiencing significant growth, driven by a shift in consumer preferences towards premium and artisanal rum varieties. While the premium segment is still relatively small, it holds strong potential. Urban consumers are increasingly seeking high-quality spirits that offer unique and authentic experiences. However, price sensitivity remains an important factor, with consumers looking for value—premium quality at an affordable price,” shared John Royerr, Founder of Ochre Spirits by adding that as the market evolves, it's clear that consumers are becoming more adventurous in their choices. They are not just looking for a drink, but an experience that resonates with their lifestyle and values. This trend is particularly evident among younger consumers who are driving the demand for premium and craft spirits. They seek transparency in production, unique flavor profiles, and a brand story they can connect with.

We know how important it is to strike a balance between top-notch quality and a good price. We're aiming to make our mark in the premium rum market, helping to boost the growth and sophistication of the Indian rum. 

Food presentation is not merely about how a dish looks on a plate; it is a reflection of cultural values, traditions, and aesthetic preferences that vary widely across the globe. In the dynamic landscape of the hospitality industry, understanding these cultural influences is crucial for delivering a dining experience that resonates with diverse clientele. From Asia to Europe, Africa to the Americas, each region brings its unique culinary heritage to the table, shaping how food is prepared, plated, and appreciated.

Cultural Diversity and Culinary Traditions

The world is a mosaic of cultures, each with its distinct culinary traditions that have evolved over centuries. Food presentation is deeply intertwined with these traditions, reflecting local ingredients, cooking methods, and cultural symbolism. For example, in Japan, where aesthetics are highly valued, food presentation emphasizes simplicity, balance, and the use of seasonal ingredients. Each dish is meticulously arranged to showcase natural beauty and evoke a sense of harmony.

In contrast, Middle Eastern cuisine often emphasizes abundance and hospitality, with large platters of mezze showcasing a variety of flavors and textures. The presentation is inviting, encouraging communal dining and sharing—an integral part of the region's social fabric.

Symbolism and Significance

Food presentation often carries symbolic meanings that reflect cultural beliefs and rituals. In many Asian cultures, such as China and India, the color, arrangement, and even the choice of tableware convey auspiciousness and prosperity. Red, for instance, symbolizes good fortune in Chinese culture, while intricate patterns on serving dishes in Indian cuisine symbolize hospitality and respect for guests.

In Western cultures, particularly in fine dining establishments, presentation may focus on artistic expression and creativity. Plates are often treated as canvases, with chefs using edible flowers, microgreens, and sauces to create visually stunning compositions that evoke emotion and intrigue.

Influence of Globalization

The globalization of the hospitality industry has led to a fusion of culinary styles and presentation techniques. Chefs around the world draw inspiration from diverse cultures, integrating flavors and presentation elements to create innovative dishes that appeal to global palates. This cross-pollination of ideas has resulted in culinary trends like fusion cuisine, where traditional ingredients and techniques are reinterpreted in new and unexpected ways.

For instance, the rise of "Asian fusion" restaurants in Western countries blends Eastern flavors with Western presentation styles, creating dishes that marry the best of both worlds. This trend not only caters to diverse tastes but also showcases the versatility of cultural influences on food presentation.

Adaptation to Local Preferences

Successful hospitality establishments recognize the importance of adapting food presentation to local preferences while maintaining authenticity. When global brands expand into new markets, they often customize their menus and presentation styles to resonate with local tastes and cultural sensibilities. This may involve incorporating traditional ingredients, adjusting portion sizes, or modifying plating techniques to align with cultural norms.

Sustainability and Ethical Considerations

In recent years, cultural influences on food presentation have also intersected with sustainability and ethical considerations. Consumers are increasingly mindful of the environmental impact of their food choices, prompting hotels and restaurants to adopt eco-friendly practices in sourcing, preparation, and presentation. This may involve using biodegradable servingware, sourcing organic and locally grown ingredients, and minimizing food waste through thoughtful portioning and menu planning.

In cultures where sustainability is deeply rooted, such as Scandinavian countries, food presentation often emphasizes simplicity and the use of seasonal, locally sourced ingredients. This approach not only reduces the carbon footprint but also enhances the dining experience by highlighting freshness and natural flavors.

Cultural influences on food presentation are profound and multifaceted, shaping culinary experiences in the global hospitality industry. From the symbolism embedded in Asian cuisine to the artistic expression in Western fine dining, each culture brings its unique perspective to the table. By embracing cultural diversity and adapting presentation techniques to local preferences, hotels and restaurants can create dining experiences that resonate with guests from around the world.
 

Every year on July 7, the world celebrates World Chocolate Day, a day that chocolate lovers look forward to. But this day has deeper meaning that cuts beyond boundaries and cultures, even beyond indulging in sweet delights.

Recognizing the influence of the chocolate industry on economies and communities is another aspect of World Chocolate Day's significance. It's a day to honor the complex processes that go into creating chocolate and the journey it takes from bean to bar.

Additionally, it's a chance to emphasize the value of sustainable production methods and ethical trade standards for the chocolate sector, guaranteeing that the enjoyment of chocolate consumption is matched by ethical sourcing and justice for all parties involved in its creation.

The origins of World Chocolate Day can be traced to July 7, 1550, when chocolate was brought to Europe. Since then, it has developed into a worldwide event that respects the rich cultural legacy of chocolate while simultaneously satisfying people's sweet tooth. Chocolate has threaded its way through history and culture, from its ancient use as a sacred beverage in Mesoamerica to its current standing as a valued ingredient everywhere.

The theme for World Chocolate Day 2024 is "Play!" which is encouraging everyone to discover the joy and indulgence that chocolate can bring into our lives. This subject encourages people to think about chocolate in novel and interesting ways by highlighting the delight and creativity that it inspires.

As World Chocolate Day approaches in, let's embrace the whimsical nature of this year's theme. There are countless ways to celebrate, like trying out new chocolate recipes, posting your best chocolate-related memories on social media, or just indulging in your favorite chocolate delicacy. So set July 7, 2024, as a reminder on your calendars, and be ready to savor the delightfully playful chocolate!

Playing with Healthy Ingredients

“In the current scenario, people want to live to the fullest and are looking for fuller and intense indulgence and experiences which is not only mindful but also healthy. Currently, flavour are combined with chocolate which also include dates, honey comb and salt. In healthy indulgences, we have sugar free chocolate flourless cake and our Belgian chocolate quinoa cake with roasted almond, which are extremely popular now. Even with millets being the flavour of the season, our millet jaggery and praline cake is a hit. For world chocolate day, we have our gluten free vegan Belgian chocolate cake, which we are having as a special offering at noir. We source the best Belgian chocolate from top most world brands and use them in our creations at noir,” shared Chef Manish Khanna, Founder,Noir by Chef Manish Khanna & Brownie Point.

Knowing the Source

“Consumers are increasingly interested in the origin and process behind their chocolate. Single-origin chocolates, where the cocoa beans come from a specific region, are gaining popularity for their unique flavor profiles,” pointed Founder Esha Sukhi of Bluebop Café by adding that dark chocolate with high cocoa content and low sugar is trending for its health benefits. Additionally, vegan and organic chocolates are on the rise.

Additionally, there’s lots of experimentation where Chocolatiers are experimenting with unusual flavor combinations such as chocolate with chili, sea salt, lavender, and even savory ingredients like bacon, she further added.

“The trend of chocolate remains strong, and it continues to be a favourite in various desserts, including gelato. We are excited to introduce our new special of the month: Chocolate Fudge Brownie Gelato, a rich and indulgent treat,” said Nikhil Jain, Founder of Coppetto Artisan Gelato who source high-quality base ingredients for their chocolate gelato, ensuring a premium taste experience, and also look into dietary sensitivities, allowing everyone to enjoy their delicious creations.

Staying Ahead of the Trend

“At Butterfly High, we embrace the latest trends in chocolate-based menus by offering unique and indulgent creations. For Chocolate Day, we're featuring our popular Nutella Pancakes, fluffy pancakes drizzled with rich Nutella, and Mario's Discovery, a colourful and innovative dessert crafted by Chef Mario. Mario's Discovery includes red macaroons with blueberry compote jam as the mushroom head, sitting on a cone-shaped white chocolate canopy, with soil made of Nutella salt and Bournvita dust, and pipings of chocolate ganache. We source our chocolate from trusted suppliers committed to quality and sustainability, ensuring an authentic taste in every bite,” mentioned Ankita Poojari, Director, Shiv Sagar Foods & Resorts Pvt Ltd/ Butterfly High.

She also pointed that understanding the growing demand for healthier dessert options, they are excited to introduce guilt-free and sugar-free chocolate items to their menu soon.

The restaurant industry is a crucial component of the larger hospitality sector, with a primary focus on providing food services and a dining. The restaurant business is a thriving, dynamic sector in India that reflects the nation's varied culinary traditions and delectable cuisine. India offers a vast variety of dining experiences, from inexpensive street food vendors to upscale fine dining venues, thanks to its diverse regional cuisines. 

The restaurant business, which serves the diverse tastes and preferences of India's enormous population, is essential in forming the country's cultural fabric. It provides a venue for gastronomic research, celebration, and social contact in addition to serving delicious food. Restaurants provide a sense of community by bringing people together, whether it's for a fulfilling meal, memorable occasions, or both. 

The variety of cuisine offered by Indian restaurants is genuinely astounding. Its wide range of flavors and cuisines is among its most impressive features. Every Indian state takes great pride in showcasing its own culinary legacy, which is distinguished by a particular combination of spices, cooking methods, and flavors. There are distinctive foods from each region of the country that have made their way onto restaurant menus, such as the rich and creamy curries of Punjab, the hot and acidic specialties of Andhra Pradesh, and the aromatic and layered biryanis of Hyderabad. 

Technological breakthroughs, shifting societal norms, and shifting consumer preferences are all driving ongoing change in the restaurant industry. Technology integration, sustainable practices, delivery and takeaway, health-conscious menu items, cloud kitchen, personalization and customisation, etc. are some of the major trends reshaping the restaurant business.

6 Dining Trend Changing the Way People have been eating out: 

“The restaurant industry is an ever-changing ecosystem shaped by changing consumer preferences, technological advancements, and global events. In 2024, several emerging trends are influencing how restaurants operate, market themselves, and cater to customer needs. The industry is witnessing a dynamic shift from innovative technologies to sustainable practices,” shared Prasuk Jain, Founder, Amazonia.

Technology is at the Top: One of the most significant trends in the restaurant industry is increasing technology integration into various operations. From digital menus and contactless ordering to advanced point-of-sale systems, technology is streamlining processes and enhancing the overall dining experience. Mobile apps allow customers to place orders, make reservations, and even pay for their meals seamlessly. Artificial intelligence and data analytics are used to personalize menus and promotions based on customer preferences, creating a more engaging and efficient dining experience.

Organic and Plant Based Options Grow: Many restaurants are embracing plant-based and vegetarian options to cater to the growing demand for these choices and as a commitment to sustainability. The use of eco-friendly packaging materials and efforts to minimize carbon footprints are becoming integral parts of a restaurant's branding strategy. In 2024, sustainability is not just a trend; it's a necessity that aligns with consumer values and expectations. 

Pop-up restaurants: Themed dining events and chef collaborations are gaining popularity, allowing customers to taste the culinary world in new and exciting ways. Social media user reviews and influencers amplify these experiences as customers share their unique dining adventures, contributing to the restaurant's marketing efforts.

Health and Wellness Influence Menu Choices: Consumers seek nutritious options that align with their dietary preferences and health goals. Restaurants are responding by incorporating more diverse and health-conscious menu items, including gluten-free, low-carb, and plant-based choices. In addition, transparency in ingredient sourcing and nutritional information is becoming a standard practice as consumers are increasingly interested in making informed food choices. Restaurants that prioritize health and wellness meet customer expectations and position themselves as responsible and caring establishments.

Consumerism: While, Ayush Jatia, founder of Si Nonna's - The Original Sourdough Pizza, said, “With increased disposable income, consumers have a greater desire to eat out, so health and taste are no longer mutually exclusive. Therefore, consumers place a strong emphasis upon authenticity and quality while making a choice to eat out. Restaurants are increasingly prioritizing locally sourced ingredients as the provenance of the ingredients that go into making the food they love as well as how they are made have become important criteria for today’s consumer. Similarly, with the growth of the eating out market and the increase in the frequency of dining out occasions, consumers are opting for more all-day restaurants that offer a wider array of snackable options that satisfy their need for satiation, taste and value. At Si Nonna’s, along with pizzas, a consumer can find a host of other dishes which include Pannozzi, Calzones & Salads. Another interesting trend emerging is customer customization, where customers can enjoy food tailored just for them with toppings, dips, etc. This approach meets the growing demand for unique food experiences among consumers as well as enhancing the flavor of food specifically tailored to each consumer’s likes and dislikes.”

Back to the Roots: Chef Gaurav, R &D incharge, Jhol said, “People are eager to know about regional food a lot these days. They want to know about the tribal food or coastal food which is clearly a trend. People want to break the monotony of eating the same stuff and go back to the roots.”

Speaking about the trends, Chef Michael Swamy said, “People are more into South American food and local food these days. For me, I am taking the adivasi cuisine for the foreigner in the jungles. I am serving the local adivasi food to them in the five-star dimension.”

Food safety, food security and nutrition is often linked when it comes to a balanced and healthy food being served or delivered at a restaurant, food companies. But in the last few months we have heard several cases where the food and spices companies were in news for contamination in the products. From brands like Balaji Wafers making news for dead frog inside the packet, to dead Rat inside Hershey’s Syrup Bottle and finally a cut finger inside the ice cream the a customer ordered from a brand, there were lots of news regarding the food contamination concern. Restaurant India spoke to Restaurant owners, FMCG players and Chefs to understand on how these players can help in delivering food safety, nutrition to the customers.

What’s the Contamination Control Strategy? 
 
Food and beverage companies today utilize a multi-faceted contamination control strategy to ensure product safety. The cornerstone of these strategies is the Hazard Analysis and Critical Control Points (HACCP) system, which identifies potential hazards and establishes critical control points throughout the production process to mitigate risks. Complementing HACCP are Good Manufacturing Practices (GMP), which encompass hygiene standards, proper maintenance of equipment, and rigorous employee training programs. Moreover, many companies pursue ISO 22000 certification, a comprehensive food safety management standard that sets out the criteria for a food safety management system. This certification helps companies demonstrate their commitment to food safety, ensuring that they have the necessary controls in place to prevent foodborne illnesses. Regular audits and inspections, both internal and by third-party entities, help ensure ongoing compliance with these standards. Additionally, supply chain management plays a crucial role, with strict controls over raw material sourcing, including supplier audits and pre-production testing of ingredients.
 
“Technological advancements have further enhanced contamination control. Companies increasingly employ blockchain technology for traceability, ensuring transparency from farm to table. Blockchain technology provides an immutable record of every transaction or event in the supply chain, making it easier to trace the origin of a product and identify any potential sources of contamination,” stated Teja Chekuri, Managing Partner at Ironhill India.

Similarly, food and beverage industry today employs a comprehensive approach to ensure food safety and maintain consumer trust. Key checks include obtaining the mandatory Food Safety and Standard Authority of India (FSSAI) license for FMCG companies, implementing Hazard Analysis and Critical Control Points (HACCP) to identify and control potential hazards, Water tests for clean drinkable water at the manufacturing facilities and adhering to Good Manufacturing Practices (GMPs) to ensure hygienic production conditions.

Commenting on the same, Nishant Choubey, Chef & Restaurateur shared, “I along with my team strictly adhere to working in HACCP certified conditions and I keep training my team on the hygiene practices which is must to operate and serve food in the most appropriate condition! We have a defined SOP, wash hands with soap and hot water before handling the food!  Differentiate between the Chopping board - green for veg / white for cheese / blue for seafood / yellow for poultry / red for raw meat / brown for cooked meat!! This will inhibit microbes and is important as strategy for contamination control!! Chemical contamination is important since the utility department deals with several chemicals and should be stored away from food!! Contamination also happens via air so to prevent it we should always keep the food items covered and store in ambient temperature.”
 
Impact of Food Contamination on Consumers and Brands

“Consumers mainly lose faith in the brands. Food contamination can lead to health issues including food poisoning and allergic reactions. Such incidents have major impacts on brands as well, brands lose its credibility, there are legal and financial losses attached to it with regulatory scrutiny. But this brand deficit becomes stronger for not just the brand but for entire packaged food industry,” said Abhishek Sarwate, CEO and Brand Strategist at Utopian Drinks.

Not only this, for brands, the repercussions of food contamination are equally severe, with financial losses from product recalls, legal liabilities, and decreased sales. The damage to brand reputation is often long-lasting, as consumer trust is difficult to rebuild once compromised. Negative publicity can lead to a loss of market share as consumers switch to competitors perceived as safer. Furthermore, brands may face increased regulatory scrutiny and potential sanctions, leading to higher operational costs, mentioned Chekuri. 

Steps to Prevent Food Contamination in Production Plants
 
Preventing food contamination in production plants involves a comprehensive approach focusing on sanitation, environmental control, quality assurance, and regulatory compliance. 

“To prevent contamination in food production, several key steps are essential. I believe, the facility design should separate raw and cooked products to prevent cross-contamination. Maintain air and water quality through advanced filtration and regular testing. Temperature control is crucial, maintaining proper temperatures to inhibit microbial growth, amongst other,” added Sarwate.

Chef Choubey who is associated with brand in India and also has restaurants in abroad, suggested that, it’s amazing if an education system is created to make people aware on food safety / nutrition and sustainable practice. “I feel food safety guidelines are followed more in west with strict regulations system than in India, having said that India is getting better and FSSAI is doing great job in doing it. Streets of India should be looked and regulated and taught the importance of HACCP guidelines since most people eat at streets. Abroad the facilities and the norms are well set and it’s very well defined with zero compromise and in India we still need awareness,” he added.

Starting something afresh is always challenging. It demands creativity, out-of-the-box thinking, and the development of a marketing strategy that ensures visibility. Capturing consumer attention is a hurdle faced by every new brand or product across sectors. Having been part of the alco-bev industry for over two decades, I have witnessed first-hand how it has evolved. The industry is at a unique juncture, characterized by a dynamic interplay of established and emerging brands, and a constant evolution of the consumer palate.

The alco-bev industry in India is witnessing a significant transformation. Established brands, both international and domestic, continue to offer a wide range of products. Simultaneously, new entrants are disrupting the market with differentiated products and innovative pricing strategies. This disruption is reshaping consumer preferences, with a growing focus on quality and a willingness to pay a premium for superior products.

Despite the apparent clutter in the market, there is ample room for more brands to enter. The Indian market holds tremendous potential, and successful brands will be those that focus on quality differentiation, product innovation, and effective communication that builds an emotional connection with consumers.

With the liberalization of the economy, Indian consumers have been exposed to global brands, leading to increased aspiration levels and spending power. The premium segment of both white and dark spirits is witnessing the entry of new Indian brands targeting an upwardly mobile, aspirational demographic. These consumers are experimental, possess a nuanced palate, and seek new flavors. More importantly, they are connoisseurs who appreciate quality.

The Indian market is seeing an influx of new gin and tequila brands, catering to the evolving tastes of consumers. These products are characterized by unique flavors and high-quality ingredients, appealing to a discerning audience. Brands like Jaisalmer, Greater Than and Stranger & Sons are leading the charge in the gin segment, while home-grown tequila brands are beginning to make their mark.
There is a clear trend towards premiumization, with consumers willing to invest in higher-quality products. This shift is evident across various categories, from white spirits like gin and vodka to dark spirits such as whisky and rum. Premiumisation is driven by consumers' desire for superior taste, better ingredients, and the overall experience that premium products offer.

Premium whisky continues to enjoy popularity among Indian consumers. The demand for high-quality, well-crafted whiskies is on the rise, driven by an appreciation for the finer aspects of whisky production and aging. Brands like Downing Street, Rockford Reserve, etc., are gaining recognition for their premium offerings, which are well-regarded both domestically and internationally.

Indian single malts are gaining recognition in international markets. In recent years, India has produced world-class whiskies that rival their global counterparts in terms of taste and quality. This success is a testament to the growing expertise and innovation within the Indian alco-bev industry. Indian brands like Rampur, Amrut are now winning awards and gaining accolades at prestigious international spirits competitions, further establishing their presence on the global stage.

Many individuals who were previously involved in distribution or distillation are now venturing into creating their own brands. They are willing to take financial risks and exhibit the patience and perseverance required to build successful brands. As the industry continues to evolve, it is essential for new and existing players to focus on quality, innovation, and effective communication to capture and retain consumer attention.

New entrants must deeply understand their target audience. This includes their preferences, spending habits, and the kind of experiences they seek. Conducting market research and gathering consumer insights can provide valuable information for crafting products and marketing strategies. In a competitive market, product differentiation is crucial. New brands should focus on unique selling propositions (USPs) such as unique flavors, high-quality ingredients, sustainable practices, or innovative packaging.

Establishing a strong brand identity is essential. This involves creating a compelling brand story, designing memorable logos and packaging, and maintaining consistent brand messaging across all channels. Engaging with consumers through effective communication strategies is key. This includes digital marketing, social media campaigns, influencer partnerships, and experiential marketing events that resonate with the target audience. Brands that succeed are those that can establish an emotional connect with consumers. This can be achieved through storytelling, creating memorable experiences, and aligning the brand with the values and aspirations of the target audience.

The alco-bev industry in India is at an exciting juncture, with numerous opportunities for growth and innovation. By understanding and catering to the evolving preferences of Indian consumers, brands can carve out a niche in this dynamic market. Quality differentiation, product innovation, and establishing a strong emotional connect with consumers will be key to navigating India's evolving alcohol landscape. The future looks promising for both established brands and new entrants who are ready to embrace the challenges and opportunities in this vibrant industry.

In recent years, Indian consumers' dietary preferences have shifted significantly due to growing health and wellness awareness. This change is particularly noticeable in the healthy drinks industry, where demands are rapidly evolving. As a founder of a healthy beverage brand, I've seen how these preferences are reshaping the market and driving innovation. At Utopian Drinks, we stress the importance of informed consumers who ask critical questions like: Where are the fruits sourced from? How is the packaging recycled? What sugar alternatives are used? How accessible are these products in the market?

Rise of Health-Conscious Consumers: Indian consumers are increasingly mindful of their dietary choices, leading to a surge in demand for nutritious meals and high-protein options. The proliferation of information and the influence of health experts, nutritionists, and fitness enthusiasts on social media platforms have significantly contributed to this awareness. People are now more knowledgeable about nutrition, understanding the importance of protein, vitamins, and minerals in their diet. This shift is evident in various social media discussions and the growing popularity of health-related content.

Diverse Consumer Needs: The healthy drinks market in India is witnessing a diverse range of consumer needs. Fitness enthusiasts are seeking protein-rich beverages to support their workouts and recovery. Others are looking for low-calorie options to aid in weight management. There is also a growing demand for drinks that offer specific health benefits, such as boosting immunity, enhancing digestion, and providing natural energy. Additionally, consumers are increasingly seeking alternatives to sugary sodas and artificial drinks, preferring natural and organic options.

Functional Beverages: In addition to basic nutritional needs, consumers are increasingly seeking beverages that offer specific functional benefits. This includes detox smoothies designed to improve digestive health, boost immunity, enhance mental clarity, and support detoxification. Functional beverages often contain added vitamins, minerals, probiotics, adaptogens, and other health-boosting ingredients. For example, kombucha, a fermented tea rich in probiotics, has gained popularity for its digestive benefits.

Plant-Based Options: With a growing awareness of the health and environmental benefits of plant-based diets, there is a rising demand for plant-based beverages. This includes plant-based milk alternatives such as almond, soy, oat, and coconut milk, as well as plant-based protein shakes and healthy smoothies. Consumers are attracted to these options for their lower environmental impact, ethical considerations, and potential health benefits compared to animal-based products.

Clean Labels and Minimal Ingredients: Modern consumers are looking for products with clean labels, meaning minimal, natural ingredients that they can easily recognize and understand. They prefer beverages that are free from artificial colors, flavors, preservatives, and sweeteners. This trend towards clean eating has pushed brands to simplify their ingredient lists and highlight the natural, wholesome components of their products. This includes offering no sugar drinks that cater to health-conscious individuals.

Hydration and Electrolyte Balance: Hydration is a fundamental aspect of health, and consumers are increasingly aware of the importance of maintaining proper hydration and electrolyte balance. This has led to a growing market for electrolyte-infused waters and hydration drinks that replenish essential minerals lost through sweat, especially among athletes and fitness enthusiasts. Coconut water, known for its natural electrolyte content, has become a popular choice in this category.

Personalised Nutrition: As technology advances, there is a growing trend towards personalised nutrition, where consumers seek products tailored to their specific health needs and goals. This can include personalized drink mixes based on individual dietary requirements, genetic profiles, or health conditions. Brands are leveraging data and technology to offer customized beverage solutions that meet the unique needs of each consumer, including diabetic-friendly options.

Eco-Friendly and Sustainable Packaging: Sustainability is a major concern for today's consumers. They are not only interested in the health benefits of their beverages but also in the environmental impact of their packaging. There is a growing demand for eco-friendly packaging options, such as recyclable, biodegradable, or reusable containers. Brands that prioritize sustainability in their packaging choices can build stronger connections with environmentally conscious consumers.

Freshness and Quality: Consumers are increasingly prioritising freshness and quality in their food and drink choices. They are looking for beverages that are made from fresh, high-quality ingredients and minimally processed to retain their natural flavors and nutritional benefits. Cold-pressed juices and healthy smoothies are popular in this regard, as the cold-pressing process helps preserve the nutrients and flavors of the ingredients.

Regional and Ethnic Flavors: There is a growing interest in beverages that incorporate regional and ethnic flavors, offering consumers a taste of traditional and exotic ingredients. This trend reflects a broader curiosity and appreciation for diverse culinary experiences. Drinks featuring ingredients like hibiscus, tamarind, kokum, and other indigenous fruits and herbs are gaining popularity, catering to consumers' desire for unique and culturally rich flavors.

Smart Packaging and Technology Integration: The integration of technology into the healthy drinks industry is an emerging trend. Smart packaging that provides consumers with detailed information about the product, such as its nutritional content, sourcing details, and freshness, is becoming increasingly popular. QR codes and augmented reality features on packaging offer interactive and informative experiences, enhancing consumer engagement and trust. One of the packaging technologies we use keeps our smoothies healthy and fresh without adding preservatives, this is achieved through a process called Retort. Retort processing involves heating the products for a short period and rapidly cooling them. This reduces microbial activity, which is the main reason for any fruit, vegetable, or food to oxidize and spoil. The microbial activity is minimized without significantly impacting the nutritional content.

Ready-to-Drink (RTD) Beverages: Convenience remains a significant factor in consumer choices. Ready-to-drink (RTD) healthy beverages are in high demand as they offer the perfect blend of health benefits and convenience. Busy lifestyles drive the need for on-the-go options that require no preparation. Brands are responding by offering a wide range of RTD options, from protein shakes, green juices to low-calorie drinks that cater to various health goals and preferences.

The evolving demands in the healthy drinks industry present challenges and opportunities for brands. By focusing on health-conscious consumers, embracing transparency, supporting local sourcing, and innovating, brands can thrive in this dynamic market. Future of the healthy drinks industry is bright, and we are excited to be part of this journey towards a healthier and more conscious consumer landscape in India.
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Fast food was pioneered in America, with McDonald’s becoming a global icon, known for its quick, affordable and tasty meals, offering consistently good quality. It’s one of the most preferred food brands in America, popular for catering to busy lifestyles with its convenient options. According to Drive Research, 65% of people consume fast food at least once a week. In India, McDonald's serves millions of customers annually. “Its success is attributed to consistency, being an adaptive brand, a strong work culture, meeting diverse customer needs effectively, and following stringent hygienic and scientifically tested food production and sourcing methods,” shared Rajeev Ranjan, MD, McDonald’s India- North and East.

India boasts a youthful demographic, with over 50% of its population below 25 and more than 65% below 35 years. For this vibrant, multitasking generation, fast food is an attractive option. Chains like McDonald's, which started India operations in 1996, offer reliability and convenience.

“The brand has navigated unique challenges in India, particularly cultural differences, as a significant portion of the population follows a vegetarian diet. Additionally, during the Covid-19 pandemic, McDonald's had to ensure hygienic food delivery with limited staff. By understanding and respecting local preferences and the demand for reliable, safe and healthy food, McDonald's has secured a leading edge in the fast food industry. It’s the preferred choice for travellers seeking a clean, hygienic place with reliable food quality, and fast delivery, and for children who may seek a McDonald’s burger after school or for birthday celebrations. Trustworthy to fastidious mothers who know there’s no compromise on food quality, McDonald's designs its menus and eating environments to appeal to kids and families very effectively,” he added.

and adapting to evolving needs, McDonald's India - North and East is expanding rapidly, demonstrating unwavering commitment to its loyal clientele. Focusing on enhancing accessibility, the company added 20% more restaurants last year, with an additional 25% planned for this year. Moreover, recognizing that it caters to both young and very young customers, as well as families, the company remains steadfast in ensuring that its food safety standards are never compromised. For McDonald’s, this means using the freshest and best ingredients, ensuring safe food storage and handling practices, and preparing meals in clean, sanitized kitchens with hygienic equipment operated by well-trained staff. This unwavering commitment to quality is essential for meeting customer expectations and fostering brand loyalty and trust, his note further pointed.

McDonald’s dedication to food safety is embedded in every aspect of its operations, from sourcing to supplier development, distribution, and restaurant management, all adhering to stringent FSSAI standards. This comprehensive science-based approach ensures that every McDonald's meal follows best-in-class production methods, is fresh, flavourful, and safe, from farm to table.

Sourcing Freshest Ingredients

McDonald’s sets high standards for ingredient quality, ensuring they meet global benchmarks before reaching customers. Suppliers employ state-of-the-art production facilities and globally recognized Food Safety Management Systems (FSMS). The company follows good manufacturing practices and a HACCP-based food safety management system, validated by regular unannounced third-party audits. Products undergo rigorous quality inspections at multiple stages. For instance, chicken products undergo over 64 quality checks, fries more than 120, and buns are tested for shape and seed coverage. Fresh produce like iceberg lettuce and onions are sanitized before packing. Oil quality is monitored regularly to ensure safe TPM limits. McDonald’s converts used cooking oil into bio-diesel, aligning with the FSSAI's RUCO project.

Temperature Control is Crucial

Proper temperature management is critical to food safety. McDonald’s uses advanced technology to monitor temperatures throughout the supply chain, from farm to restaurant. Ingredients are transported in temperature-controlled vehicles in tamper-proof packs, ensuring consistent quality. Regular mock traceability exercises are conducted to track materials, and logistics partners undergo frequent evaluations by independent audit agencies. In restaurants, menu items are stored, thawed, and cooked at safe temperatures, monitored by automated equipment with digital displays to ensure adherence to FSSAI safety standards.

Segregation of Veg and Non-Veg Products

To prevent cross-contamination, McDonald’s strictly segregates veg and non-veg products throughout the supply chain. In restaurants, separate cooking stations and equipment are used for veg and non-veg items, staffed by employees with distinct green and red aprons. Packaging materials and kitchen sanitation tools are also segregated.

Fostering a Culture of Food Safety

McDonald’s integrates food safety and quality management procedures into daily operations and training programs. The team receives thorough training on food safety, personal hygiene, sanitation practices, and product storage protocols. Managers undergo robust educational programs based on HACCP principles. The brand works closely with the FSSAI to uphold and enhance food safety standards.

Millennial and Gen Z customers prioritize inclusivity, community care, and environmental responsibility, showing a clear preference for purpose-driven brands. McDonald's Youth programs and charitable initiatives ensure that Happy Meals spread joy while making a positive impact. McDonald’s India–North and East ensures that every product procured, processed, and served meets the highest standards, reinforcing customer trust and satisfaction.
 

As the world unites to honour World Environment Day, immerse yourself in a culinary revolution that promises not just to tantalize your taste buds, but also to nurture our planet. The Godrej Food Trends Report 2024 curated by Godrej Vikhroli Cucina was recently unveiled.

Crafted with insights from over 190 visionary thought leaders—including celebrity chefs, influential bloggers, and dedicated nutritionists—the report highlights the most transformative trends in sustainable food practices. These trends are poised to revolutionize the way we eat and think about food, paving the way for a healthier, more sustainable future for generations to come.

Key Trends for World Environment Day 2024:

Supporting Local Farmers & Producers: Nearly 90% of the experts predict a surge in consumer interest in supporting local farmers and producers. This trend emphasizes the need for sustainable and ethically sourced food. As consumers become more aware of the environmental impact of their choices, they seek ways to contribute positively to their communities.

Adopting a Climatarian Diet: In 2024, approximately 75% of experts believe that people will increasingly adopt a climatarian diet. This dietary shift focuses on foods with a lower carbon footprint, promoting environmental sustainability. By making conscious choices, individuals can reduce their impact on the planet while enjoying delicious and nutritious meals.

Sustainable Packaging: The panel expects a strong demand for sustainable, eco-friendly packaging. With 71% of experts emphasizing this trend, it’s clear that consumers are becoming more environmentally conscious. Brands and manufacturers are responding by exploring innovative packaging solutions that minimize waste and promote a circular economy.

As we embrace these trends, let us commit to choices that benefit both our palate and our planet. Support local farmers, adopt climate-friendly diets, and champion sustainable packaging to build a healthier, more sustainable world. 

In recent years, the restaurant industry has undergone a profound shift towards sustainability, driven by a growing awareness of environmental issues and consumer demand for eco-friendly dining options. As restaurants strive to minimize their environmental footprint, they are faced with the challenge of balancing environmental responsibility with the imperative of maintaining profitability and operational efficiency. In this delicate balancing act, sustainable practices emerge as not just a moral obligation but also a strategic imperative for long-term business success.

At the heart of sustainable dining lies the concept of responsible sourcing. Restaurants are increasingly prioritizing locally-sourced, seasonal ingredients that support local farmers and reduce the carbon footprint associated with transportation. By forging direct relationships with farmers and suppliers, restaurants can ensure transparency and traceability in their supply chain, while also promoting biodiversity and preserving traditional farming practices.

Moreover, the shift towards plant-based menus is gaining momentum as restaurants recognize the environmental and health benefits of reducing meat consumption. Plant-based dishes not only require fewer resources to produce but also appeal to a growing segment of health-conscious and environmentally-aware consumers. Restaurants are innovating with creative plant-based recipes that satisfy even the most discerning palates, demonstrating that sustainability and culinary excellence can go hand in hand.

Waste reduction is another key focus area for sustainable restaurants. Food waste not only represents a significant environmental burden but also incurs substantial economic costs for businesses. Restaurants are implementing strategies to minimize waste at every stage of the food production process, from inventory management and portion control to composting and recycling. By repurposing surplus ingredients, adopting nose-to-tail cooking techniques, and diverting organic waste from landfills, restaurants can not only reduce their environmental impact but also improve their bottom line.

Furthermore, energy efficiency plays a crucial role in sustainable restaurant operations. From kitchen appliances to lighting and HVAC systems, restaurants are investing in energy-efficient technologies to minimize energy consumption and reduce greenhouse gas emissions. Simple measures such as installing LED lighting, upgrading to energy-efficient appliances, and optimizing heating and cooling systems can yield significant cost savings while also mitigating environmental impact.

Innovative technologies are also empowering restaurants to track and analyze their environmental performance in real-time. Cloud-based software solutions enable restaurants to monitor resource usage, track waste generation, and identify areas for improvement. By harnessing data analytics and machine learning algorithms, restaurants can optimize their operations, reduce waste, and enhance efficiency, ultimately driving both environmental and financial sustainability.

Moreover, sustainable dining goes beyond the plate to encompass the entire dining experience. Restaurants are increasingly adopting eco-friendly practices such as using biodegradable and compostable packaging, eliminating single-use plastics, and offering reusable alternatives for takeaway and delivery orders. By prioritizing sustainable packaging solutions, restaurants can minimize their environmental footprint while also enhancing brand image and customer loyalty.

In conclusion, sustainable practices are becoming increasingly integral to the success and resilience of the restaurant industry. By embracing responsible sourcing, waste reduction, energy efficiency, and innovative technologies, restaurants can not only minimize their environmental impact but also drive operational excellence and enhance profitability. As consumers continue to prioritize sustainability in their dining choices, restaurants that prioritize environmental responsibility are well-positioned to thrive in a rapidly evolving market landscape, demonstrating that sustainability and business success can indeed go hand in hand.