GulabJamuns, Biryani, McAlooTikki Burger: How Swiggy, Zomato, and McDonald's Competed for India's Tastebuds in 2023

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

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

SIPPING HERBAL WELLNESS DAILY

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

PROTEIN POWER, FIBRE FORWARD

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

NOURISH WITH NUTRIENT RICHNESS

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

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

A FLAVOURFUL FUTURE AHEAD

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

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

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 food and beverage landscape within the hospitality sector is undergoing a remarkable transformation, driven by innovative strategies and evolving consumer demands. 

Implementation of Safety Measure: Highlighting one of the most significant trends, Soumitra explains that the implementation of enhanced safety measures in dining areas is to provide a secure and reassuring environment for guests. This focus on safety is further complemented by a strong commitment to sustainability, with hotels adopting practices to minimize food waste and promote eco-friendly operations.

Health is in Focus: In response to a growing preference for healthier eating, hotels are expanding their offerings to include more organic options. This commitment to health and wellness is further supported by the introduction of convenient grab-and-go facilities, catering to the busy lifestyles of modern consumers. “By offering fresh, organic, and nutritious options, we ensure that our guests can maintain their dietary preferences without compromising on convenience,” he adds.

Innovation is the Key: To stay competitive, hotels are leveraging their food and beverage facilities to drive innovation and expand their services. This involves embracing eco-friendly innovations, integrating advanced technologies to streamline operations, and empowering staff through comprehensive training programs. Soumitra says that enhanced safety protocols have become a cornerstone of this transformation, with hotels implementing rigorous sanitation practices and reimagining dining spaces to ensure social distancing. The safety and comfort of guests are paramount, and these measures instill confidence and peace of mind.

LTOs and Loyalty Programs to Retain Customers: Additionally, the implementation of loyalty programs and dynamic pricing strategies ensures that hotels can attract and retain customers in an ever-changing market. “These programs not only reward repeat guests but also provide valuable insights into consumer preferences and behaviors. Dynamic pricing allows us to adjust our offerings based on demand, ensuring optimal occupancy and maximizing revenue.”

Sustainability is Playing a Crucial Role: Addressing the dual challenges of food waste and sustainability requires a multifaceted approach. Hotels are analyzing purchase patterns to optimize inventory, refining food preparation methods to enhance efficiency and quality, and gaining insights into consumer behavior to tailor their offerings. “Strategic menu planning plays a crucial role. With chefs crafting dishes that utilize seasonal and locally sourced ingredients, we reduce the carbon footprint associated with transportation.”

Optimising Inventory: “Addressing the dual challenges of food waste and sustainability requires a multifaceted approach,” says Soumitra. “Hotels are analyzing purchase patterns to optimize inventory, refining food preparation methods to enhance efficiency and quality, and gaining insights into consumer behavior to tailor their offerings. This comprehensive strategy not only enhances operational efficiency but also ensures that guests enjoy a high-quality, sustainable dining experience.”

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.”

India is a melting pot for diverse global cultures, flavours and experiments. Most recently Korean music, TV shows and food have been the talk of the town. As an example, Vincenzo has been trending on Netflix, the BTS hype, or even Korean skincare and clothing have taken the country by storm. Similarly, Bubble Tea and Korean burgers have been the talk of the town in recent years. 

The success of bubble tea and Korean burgers in India is not just because of a differentiated taste. The rise of K-Pop Burgers and the enduring popularity of bubble tea showcase the fusion of Korean and Indian tastes but also reflect a broader trend of embracing global flavours and innovative dining experiences. As Indian consumers continue to embrace new food innovations, the stage is set for a flavorful journey that bridges cultures and delights taste buds.

Catering to the Indian Palate

The fusion of Korean cuisine with the Indian palate has brought about a rarely seen food transformation. The blend of traditional Korean flavours with locally loved ingredients is a major driver of growth. The key to this success truly lies in creating dishes that appeal to the Indian palate while keeping authentic flavours at the centre of menus. One great example of this fusion is K-Pop Burgers. These burgers, inspired by vibrant Korean pop music (K-Pop), are a culinary delight that combines the best of Korean and Indian flavours. Imagine a tasty Korean-style fried paneer patty topped with a tantalising combination of Korean Hot Sauce, melted cheese, refreshing Korean Slaw, and a zesty Chipotle Mayo. Experience the perfect harmony of flavours as the crispy paneer patty meets the sweet and spicy sauce, enhanced by the creamy cheese, crunchy slaw, and a touch of heat from the Chipotle Mayo. Indulge in a culinary masterpiece that brings together the best of Korean and Indian influences.

Growing Fondness for flavours

Korean cuisine in India is also linked with an increasing love for bold, complex flavours and is known for its wide range of tastes, from spicy and savoury to sweet and tangy. This diversity allows for endless culinary experiments, making Korean dishes popular among those who seek unique and tasty meals.

Bubble tea, another star of this culinary revolution, has also contributed to the growing fondness of flavours among Indian consumers. The customisable nature of bubble tea, with options to choose tea bases, sweetness levels, and add-ins like boba pearls and jelly, appeals to individuals looking for personalised and innovative beverages. 

The Growing Popularity of Bubble Tea

Bubble tea has emerged as a popular choice for beverage enthusiasts across India. The allure of bubble tea lies in its playful textures and customisable flavours. From classic milk teas to innovative fruit blends, bubble tea offers a refreshing and indulgent experience that appeals to a wide audience.

The growing popularity of bubble tea can be attributed to several factors. Firstly, its Instagram-worthy appearance and colourful aesthetics make it a visually appealing beverage, perfect for social media sharing and generating buzz. Secondly, the ability to customise sweetness levels, tea bases, and add-ins allows consumers to tailor their bubble tea experience according to their taste preferences. This customisation aspect has contributed to the beverage's widespread appeal among diverse consumer segments.

Capturing Cultural Trends

The success of bubble tea and K-Pop Burgers goes beyond just culinary excellence; it captures larger cultural trends and societal shifts. The rise of Korean pop culture, characterised by its vibrant music, fashion, and entertainment, has played a significant role in popularising Korean cuisine and flavours globally.

In India, the growing influence of K-Pop and Korean dramas has sparked curiosity and admiration for Korean culture among younger demographics. This cultural exchange has transcended entertainment to encompass food, fashion, and lifestyle choices. As a result, Korean food and beverages, such as bubble tea and K-Pop Burgers, have found a receptive audience eager to explore new tastes and experiences.

The Role of Innovation

Innovation has been a driving force behind the success of bubble tea and K-Pop Burgers in India. Local eateries and startups in the ecosystem have embraced creativity, experimenting with unique flavour combinations, presentation styles, and marketing strategies to capture consumer attention and create memorable dining experiences.

For instance, some establishments offer themed K-Pop Burger nights, complete with K-Pop music playlists, vibrant decor inspired by Korean pop culture, and limited-edition burger specials that celebrate Korean flavours in innovative ways. This immersive approach not only attracts food enthusiasts but also creates a sense of community and excitement around Korean cuisine.

The Future of Korean Cuisine in India

As the love for Korean food and beverages continues to grow in India, fueled by factors like cultural exchange, global culinary trends, and consumer curiosity, the future looks promising for this culinary revolution. The fusion of Korean and Indian flavours, exemplified by dishes like K-Pop Burgers and customisable bubble teas, is a testament to the evolving palate of Indian consumers and their appreciation for diverse culinary experiences.

Looking ahead, we can expect to see further experimentation, collaboration, and innovation within the Korean food scene in India. From gourmet food festivals showcasing Korean delicacies to fusion food trucks offering creative twists on classic dishes, the possibilities are endless.

The culinary landscape in India is undergoing a significant transformation, shaped by an adventurous and demanding Indian palate that is more globalized than ever before. With increasing exposure to international travel and cuisine, Indian diners now seek more than just food—they desire a holistic experience that encompasses innovative cuisine, dynamic ambiance, and unique presentations. Restaurants in India must evolve rapidly to meet these changing expectations and navigate the new frontier of hospitality.

Constant Innovation: Classic Indian dishes still hold a special place in diners' hearts, but today's consumers expect more than just tradition. Restaurants must differentiate themselves through creative menus, striking food presentations, and exceptional dining experiences. Ambiance plays a crucial role, with customers demanding aesthetically pleasing spaces that enhance their meals. The industry must continuously push its boundaries to stay ahead of the curve and provide immersive culinary experiences.

Rise of Quick Service Restaurants (QSRs): Quick service restaurants have grown in popularity and are expected to maintain this trajectory. With a growing professional class and increasing disposable incomes, urban areas in India are experiencing steady population growth. This creates a vacuum in the market for new brands to emerge. Competition is set to intensify as unique business models and offerings arise, making the QSR space an exciting arena for innovation.

Healthy Eating and Transparency: Indian consumers are increasingly mindful of their dietary choices, leading to a surge in demand for nutritious meals and high-protein options. The farm-to-table movement is gaining traction as people want transparency regarding the sourcing of ingredients. Restaurants that can authentically communicate with consumers and integrate healthy options into their menus will resonate with younger audiences and gain a competitive edge.

Sustainable Practices: The restaurant industry faces a pressing need to adopt sustainable methods at all levels of business. As food costs rise, minimizing waste and using ingredients efficiently becomes paramount. Many establishments are transitioning to circular practices, such as using recyclable packaging. By embracing environmentally friendly methods, restaurants can attract younger generations and contribute to a cleaner India.

Technological Influences: While technology is revolutionizing the industry, it is essential to strike a balance between automation and human touch. Smart technologies can handle mechanical tasks, freeing employees to focus on personalized service. Artificial intelligence enables data-driven personalization, helping customers navigate an array of choices. However, the empathic touch of human interaction remains irreplaceable, enhancing the overall dining experience.

In conclusion, the restaurant industry in India faces a dynamic and evolving landscape. Restaurants must stay agile and adaptable, constantly innovating to meet the demands of an increasingly sophisticated and health-conscious consumer base. The key to success lies in offering unique culinary experiences, embracing sustainability, and seamlessly integrating technology without losing the personal touch. Brands that evolve with these trends will thrive, while those that cling to the past risk being left behind. The future of Indian dining promises to be an exciting journey for both restaurateurs and patrons alike.
 

As we approach the New Year, it's a good time to check what the industry and the expert believe and foresee the trends and shifts in the culinary world in 2024. Here are top five trends that is going to change the way we have been eating in all those year: 

Local Produce and mindful eating: With rising issues over environmental hazards people have become more concerned and conscious over what they consume and how adversely it affects their surroundings. This has shifted consumers' focus to promoting local vendors, local produce, handmade artisan and made in India labels. 

Gluten free, Organic foods: Organic food has been in trends for a long time now with the overall focus towards clean label eating gluten free products have shown a rise in demand. With 2023 being the year of the millets a lot of focus has gone towards raw and clean label foods as well

Natural Sweeteners: Awareness on the side-effects of processed refined sugar have resulted in a decrease in sugar intake. This has also led to a shift in consumer choices to sugar-free alternatives or natural sugars along with focus on chemical free and preservative free food habits.

Convenience: Ready to eat foods loaded with nutrition is becoming the need of the hour without having any time to prepare the food or having time to spare towards health.

Plant based diets: There is a definite consumer shift towards vegan diets and plant based diets. Consumption of dairy alternatives such as Oat Milk will gather pace.

Ongoing shifts in the dessert industry are changing our favorite treats year-round. As the year comes to a close, the trend is shifting towards healthier choices, and more people are leaning towards vegan and sugar-free desserts. Desserts are adjusting to these choices, experimenting with sweet and savory flavor blends for more enticing tastes. With a commitment to offer uniqueness and a healthy treat, the dessert industry continuously refines itself with a mix of creative ideas and sweet-savory flavors. As we explore upcoming trends, we'll look at what makes desserts special, like how they're made efficiently, easy to get, and mindful of the environment.

Operational Efficiency and Accessibility: The dessert industry stands out for its operational accessibility, making it attractive for entrepreneurs. With lower initial costs compared to other ventures, these businesses can maintain high production levels while reaching a broad consumer base. The enduring appeal lies in the accessibility and delightful taste of these treats, ensuring the industry's ongoing popularity.

A Healthier Twist: A notable trend shaping the dessert landscape is the growing demand for healthier alternatives. As individuals prioritize health, there's rising interest in low-calorie, sugar-free, and low-fat options. Consumers seek products offering health benefits without compromising the delightful experience of savoring a treat.

Choosing Plant-Based Options for Sustainability: The dessert industry is undergoing a transformation towards sustainability, emphasizing plant-based and organic ingredients. Almond milk, soy milk, and oat milk gain traction due to their environmental sustainability and health benefits. Additionally, eco-friendly alternatives like rice straws and food-grade edible ink contribute to a more sustainable and eco-conscious dessert experience.

Innovative Blends and Variety of Flavors: Consumers are becoming more adventurous in dessert choices, prompting brands to innovate. This can involve introducing elements from confection or bakery into treats or discovering entirely new flavors. This emphasis on unique and diverse flavors adds an extra layer of excitement to the dessert experience.

Embracing Tech-Enhanced Experiences: Emerging technologies inject excitement into marketing and elevate at-home indulgence and personalization of treats. In response to global challenges, brands incorporate technologies like gaming, early metaverse versions, and non-fungible tokens (NFTs) for entertainment and escapism. This tech-savvy approach caters to a modern and digitally engaged consumer base.

Looking ahead to the next year, the dessert industry is poised for growth and fresh ideas. Businesses are adapting to changing consumer preferences, focusing on efficiency, health-conscious options, and eco-friendly choices. The emphasis on creating enjoyable experiences while indulging in treats strengthens the industry's position as a lively and evolving market. Both new and existing businesses need to stay aware of these trends to remain competitive in this dynamic landscape.
 

Food business is changing in last 2-3 years and these years have been tough on the restaurant industry, but things are turning bright as more and more brands are now finding new avenues for innovation and growth. Though, dine-in has got a positive numbers for restaurant sales, off-premises dining also continue to rule the country.

We at Restaurant India talked to several industry experts to see what will 2023 bring?

The rise of craft and microbrewery

“The F&B and the QSR industry has seen a tectonic shift in terms of changing consumers’ behavior towards food and beverages. India offers a fantastic potential for the big companies in the beer sector because it is one of the countries with the fastest growth and least amount of penetration. Seeing the future prospective that the market holds, there has been introduction towards microbrewery and craft beers coming to the forefront.  There has been a huge development of compact micro brewing, contactless taprooms and innovation in beer production. In order to cater to the discerning restaurants and bars need to innovate in terms of customer experience,” shared Suman Bharti, Founder of REFLEX- Bar Brewery and Dining. Today, India’s pub and bar culture has also shifted from a very generic approach to catering cohort customers who are willing to pay a premium to such culinary experiences.

Vocal for Local

“It comes as no surprise that agriculture is at the forefront of today’s F&B trends,” pointed Chef Vaibhav Bhargava, Partner, CHO- Vietnamese Kitchen & Bar, New Delhi. “Regional agricultural structures, focus on domestic markets, local legumes, and produce but that’s just the tip of the iceberg. Other key trends include a further emphasis on supporting local,” he added.

Superfood will be in demand

In the past few years, India's culinary scene has experienced tremendous growth and received widespread acclaim on a global scale. “With many renowned chefs strolling down the culinary lanes, especially in local regions, kitchen takeovers and kitchen collaborations will be at the forefront of new innovations. Secondly, Vitamin-Sea- There is a growing market for a new set of superfoods like seamoss, nori, and seaweed, all of which can be sourced from one place in particular: the sea. These nutrient-dense foods can be easily incorporated into a daily diet and have a wide range of health advantages,” added Karan Nohria, Founder at Silly, Mumbai.

Demand for Locally Produced Ingredients

“Sourcing fresh, local ingredients is rapidly increasing among individuals as well as restaurants. Consumers have moved to an upper funnel where they see the luxury in healthy food with reduced carbon footprints and fresh and seasonal flavorful food,” said Chef Prem Pradhan, Executive Chef, Nara Thai (K A Hospitality) who believes that globalisation is bringing the world together, which in turn gives opportunities to

fuse different cultures with flavors. “We are increasingly seeing brands take inspiration from flavors, ingredients, and styles of cooking from other cultures,” he mentioned.

Health and Wellness will be in Focus

Guests’ efforts to balance health and wellness with their desire to seek comfort and enjoyment from foods and beverages will drive many of the trends showing up in restaurants in 2023. “I personally feel that fermented and pickled foods and drinks. The tangy, funky flavors of fermented and pickled foods and beverages have gained mainstream popularity over the last several years, and several trend forecasts predict they are among the top food and beverage trends to watch for 2023,” mentioned Atul Chopra, Partner at Enso Hospitality (Yazu, Maai, Goa & Juliette).

The Rise of Korean Cuisine

Apart from Japanese sushi and sashimi being the hottest trend of late, we see a hot pickup of Korean food in India, due to the interest of K-Pop K-Drama and more and more Korean businesses and families staying in India. “More authentic products and a move to pure and natural ingredients like Kikkoman Soy Sauce have seen widespread adoption in recent months and are set to make the trend in 2023,” shared Harry Hakuie Kosato, Founder Sushi and More, Kikkoman India Representative, and Japanese Cuisine Goodwill Ambassador by pointing that as for beverages, spirits will do double-digit numbers - more craft beers and regional-inspired gins will make their mark.

Talking about trends, attempting to predict them, and attempting to predict the future is a trend in and of itself. Though it may be difficult to believe, we are already entering 2023, which means it is time for food and beverage companies to look ahead at the trends that will set the tone and influence the market over the next year.

Cuisines in focus: - Each year brings a shift in focus when it comes to cuisines that the food industry puts its money on. The continuing mindset of curiosity, exploration of food and food culture, and the desire to compensate for being confined continue to manifest in a desire to discover unexplored flavours and tastes. And in this mix is the new-found awareness that India itself offers rich pickings for regional, micro, and community cuisines, which will ascend in 2023.

Plant-Based: - The rapid growth of the plant-based sector has inevitably hit some stumbling blocks, necessitating a refocus on consumer demands for high-quality, flavourful products. Green gastronomy will blossom as a standalone sector in 2023, providing significant opportunities for brands to diversify and expand.

Pre-order of the food from home:- Now you don't have to wait any longer for the order, make a food reservation at home according to your time slot and your food will be served as soon as you reach the restaurant, this can save a lot of time for both customers and restaurateurs.

Bar & Restaurant Concepts:- The F&B industry literally has to put its money where its mouth is by constantly reinventing itself and pushing the proverbial envelope. In recent years, the food industry has been driven to rethink operational models, menus, packaging, etc., and recalibrate at many levels. including supply chains, hygiene, service standards, spatial design and more this year. As it realigns itself, the bar and restaurant industry is innovating to offer diners newer, exciting concepts in 2023.

Street food: - Favourites from international carts and stands are being brought into the dining room. Street food is an alternative to traditional restaurant menus that allows customers to try new flavours and cuisines from around the world.

The recipe for success in the F&B industry is to keep up with the demands of time by cultivating innovative strategies in this transitional landscape.

Today's consumers are more selective than ever. It only takes one negative experience for them to stop patronizing a company, which can be expensive for hotels. People want to make sure they have the best experience possible, which can depend on a variety of factors including service, authenticity, food, a personal touch, and many other things. However, once you have that connection with the customer, it will undoubtedly be to your long-term advantage because word-of-mouth branding is one of the most effective forms of advertising.

Understanding your Customer

You should work to foster a sense of community among your consumers. When businesses connect with their customers' emotions, the benefits can be enormous. Understanding your customers enables market segmentation. Knowing who your target market is will help you communicate more effectively with those who are most likely to connect with your brand. The hospitality industry stands on 3 Rs: Reward, Recognition and Relevance, and if you do not follow these then it is difficult to sustain itself in the market.

To compete in the market today, the experience for customers must be smooth and consistent whether it occurs online or at the lounge, before or after their visit. Make an effort to understand your visitors so that you can create marketing messages that speak to them. Create a personalized experience for your customers to build enduring relationships. Both offline and online, providing excellent customer service is the best form of marketing and also is the first step in gaining repetitive business.

It’s Important to have a Digital Presence

Being social media savvy is very crucial for any restaurant or lounge or any business for that matter, to have a digital presence where you interact with the audience is where the brand building takes place. The potential for brand recognition and referral value on social media is enormous. Offering specials or discounts to guests who upload the best Instagram photos from their visit can be a part of your strategy. On hurried platforms like Twitter, Instagram, and Facebook, adopt a responsive strategy and respond to questions promptly. Recognizing your visitors' experiences can greatly increase interest and customer loyalty. And that is why hotel management should concentrate on developing and training their own staff in order to enhance the customer experience, lower employee turnover, and work with happier, more productive, and more devoted employees. Customer loyalty is a result of happy, long-term employees.

Innovation is Key

Also in the hospitality business, one should not shy away from experimenting to stay authentic in the industry, we at Salud Kitchen and Lounge that is located in Vagator Goa offers ecstatic views with the best techno music in town, they make sure to that the customers have the best experience by serving delicious food and hosting the best sundowner parties. All you require is imagination. Concentrate on your intended audience and make a compelling plan for your brand.

Customer loyalty in the hospitality industry doesn't have to be difficult to put into practice. However, it's crucial that you get your business off to the right start to keep customers loyal by selecting the appropriate programmes and figuring out how to offer your visitors the best value. Customers want more than just good food and clean facilities; they also want easy reservations and live events where they can enjoy themselves with their dear ones. One of the best ways to win over your customers is by offering special promotions like "ladies night" and "birthday desserts." These kinds of offers support a customer's long-term loyalty program. Make your hotel or lounge your guests' "comfort zone," educate your staff thoroughly about the policies, and you will continue to draw crowds. This will make your customers your "fans," and you will see them more frequently.

It was a Saturday early morning in Delhi, at around 7:30 in the morning when the roads are all quiet and people have yet not stepped out, a South Indian restaurant in GK was running houseful. And the waiting list? It was as long as an hour, but the interesting part to acknowledge was the fact that people were ready to wait as few came after their morning walk, few were from neighbourhood residences and a few wanted to go out with their family and have breakfast. “We are finally free to dine out after two long years, we don't want to miss a chance of getting out and eat. We’ve been missing a lot to dine out, it’s okay to wait for some time and have a hot plate of ‘Ghee Roast Dosa’ here,” one of the customers standing in the queue commented.

Dining out is finally coming back, and in some cases more aggressively than before. Some call it ‘revenge eating out’. Humans are social animals as they are called and no matter how much the world tends to become a digital savvy ecosystem, getting out and socialising will never die. 

According to the latest report by Dineout, Delhi, Kolkata and Hyderabad have shown the maximum recovery among metros, with Delhi and Kolkata now operating at nearly twice of capacity of March 2021 levels. Among smaller cities, Jaipur and Ludhiana have shown maximum recovery and are currently operating at nearly 2.5 times more of Feb 2021 levels.

The average order value at restaurants (ATV) on the dining out and restaurant tech platform has also increased by as much as 20 percent since February, with smaller cities like Agra (24 percent), Indore (29 percent) and Ludhiana (35 percent) registering the biggest surge in restaurant order value pointing at a much needed release of the pent up demand for good food and socialising with friends and family.

Interestingly, smaller cities like Agra and Ludhiana have also registered the largest average orders of INR 2509 and INR 2766 respectively. This is owing to the rise of luxury and fine dining outlets in smaller cities, and that a significant number of professionals are now working out of their home towns and spending heavily on dining out.

With seating capacity becoming 100 percent, at Kyma, Mumbai, the team is extremely excited to welcome the guests. Talking about how the outlet is managing the crowd, the owner Nikita Poojari commented that they have implemented a slot system in which they take bookings for a certain slot for a certain amount of people. “This enables our guests to have their privacy and enjoy the ambience. We also encourage our guests to make advance bookings so our operations flow more smoothly,” she added.

Another eatery in Mumbai, Donna Deli, launched at a time when the Covid 19 restrictions and curfews had relatively eased out. For the team, it was extremely challenging yet exciting to handle a sold out/ all-booked restaurant.  Believing in team work, the founder Aditya Wanwari started briefings about any mishaps or suggestions the staff would like to put forward because they were doing all the ground work and interacting with the customers. Today, while managing the crowd the Donna Deli avoids overbooking.

Ranbir Nagpal, co-founder of Yazu situated in Mumbai and Goa commented that the restaurants are well equipped to take care of the guests coming in as even during the pandemic the team made sure that all members were well housed and fed.  While operating at its full capacity after a halt of two years, the major concern that the restaurants are facing is about their staff crunch.

“There were some guys who had gone back to their homes since their family wanted them to be back during the tough times but we were always in touch with them and as when the crowd started coming back we made sure that our team came back helping us to make sure that our customers have a great experience,” Nagpal added.

According to Asher Ather, director of Aminia Restaurants, pandemic has been the biggest lesson for the hospitality where the stakeholders learnt to serve people while they were sitting back at home and experienced a reversed effect in dinning. 

“Post pandemic we were all set to welcome people who were all set to eat out. We introduced new ways to pre book the tables ,pre book the meals which might require a lot of time to prepare when they order on spot . We started working on average cover vs the turnaround time. This theory has been well versed amongst our team where they have an idea of how much per table will require,” he Ather stated.

At Aminia, the team is working on recruiting a hostess at each outlet who can interact and take pre-ordered guests and offer them a glass of complimentary welcome drink when they arrive. This can help in a better crowd management. 

Most food lovers across the country have been sitting on the fence for over a year and a half about going back to their favorite restaurants in town. It’s understandable why people are now thronging to their favorite eating joints as the Covid-19 health advisory is lifted, and that they can finally step out, and into restaurants and not be forced to have their meals on their couch. Restaurants on the other hand while went on a scarce dining out option for a long period of time is gearing up to embrace the new normal i.e, India’s revenge dining. 

Bringing a culinary amalgamation of flavours, aromas and authenticity in his cooking, Sandeep Pande is executive chef at JW Marriott New Delhi Aerocity. A master in Mediterranean, Thai, Indian and French cuisines, Sandeep has been associated with the Marriott hotels for a prolonged time in his past endeavours where he lead the culinary forefront with innovation, passion and dedication. Presently leading kitchens at JW Marriott Aerocity, he is continuously on a drive to elevate the hotels’ culinary experiences to their in-house and non-resident guests. “My enthusiasm has always pushed me to go beyond the realm of work and collaborate with other teams to create something wonderfully new. Hence, going beyond my culinary expertise, I also take an active interest in the overall F&B (food and beverage) operations,” he shared. Excerpts from the interview:

How the food at Marriott is different from other restaurants. How much time did you spend doing research on the food etc.?

Tastes change. Trends come and go. Throughout the world, our team of more than 3,000 executive chefs, and expert culinarians and mixologists bring the freshest concepts and ingredients together. From seasonal harvests from local producers for farm-to-table eating, to innovative cuisine from our chefs, with tapas, build-it-yourself plates, comfort foods and artisanal treats. There's small bites and big flavors. Desserts to take away. Non-traditional break options like food trucks, juice stands, nuts, dried fruit and candy bars. And, of course, craft beverages, flavor-balanced cocktails, homemade infusions and limited batches.

What is the biggest food innovation that you have brought to the menu in the past 2-3 years?

Keeping up with the food trends, I and my team have showcased new trend setting desserts in the dessert buffets as part of our Brunches. The guests comments specifically mentioning our dessert buffets on Zomato and TripAdvisor have gone up by 40% and this has also been reflected in Delhi Baking Company which has seen an upwards trend by 30% and has helped cross monthly budgets and positioned it as the best Restaurant for desserts on Tripadvisor.

#ChefCurated: Our tagline is “Do not feel boxed by the menu”, if we have the makings we will make it for you. A brilliant mantra crafted by me for all our food and beverage offerings and this is what is conveyed to our guests by our managers as well.

Who are you targeting as your customer at Marriott restaurant? 

We are targeting upper class, corporate, families, honeymooners, and travelers like premium, business and leisure as its target customers. It believes in serving with integrity and excellence.

Chef, we see that 2020 has brought a complete change in the behavior of customers. How are you trying hard to meet their demand?

The current pandemic is changing customer behavior and will continue to have an influence even when the crisis subsides. The coronavirus crisis is forcing all customers to adopt new habits surrounding dining at restaurants and eating in general. After the pandemic has passed, customers expect to be much less reliant on takeout than they are now. The current pandemic is changing customer behavior and will continue to have an influence even when the crisis subsides.

Also, we see that Marriott is one of the first hotels to adapt to the new innovations including delivery. How has it given a new set of customer?

This has helped us shift the paradigm and opened new customer’s base.

Hotel and bar trends keep on evolving with time and as the year 2020 and 2021 has been it made people aware about the hygiene and the products they are consuming. More than ever, everyone is so conscious about their health and want to keep it intact even while exploring food options and different outlets.

Trend that we are witnessing these days and will only increase is healthy eating. Healthy and nutritious food has found a way in lives of the people, especially after the pandemic. Even while eating junk or going out on dinners, people have started to look for healthier options of food and mocktails.

Speaking of mocktails and cocktails, Alcohol Delivery is the new trend that the industry is facing. Many online delivery services has already opted for it. The intricate laws governing alcohol delivery were loosened in the last year, giving bars and restaurants in some states the opportunity to offer alcohol options on their delivery menu.

The demand for alcohol delivery will only continue to grow as the expectation for convenience climbs ever higher. To take advantage of this trend, bars and restaurants may have to jump through a few hoops to make sure they are abiding by state and local regulations.

As the term ‘revenge travel’ is taking the industry by storm, the concept of ‘revenge dining’ too is getting popularity among the masses. To encourage the same outdoor drinking spaces is getting attraction of the customers. The past year has shown that outdoor activities are safer than indoor activities, which has left many bars looking for ways to create outdoor drinking spaces. The question becomes, how do you provide an outdoor drinking space when you have no available space? For bars located in certain parts of the country, the outside temperature alone is a huge obstacle to overcome.

In 2022, bars will become more creative with their approach to outdoor drinking. Alleys, parking lots, and sidewalks will be transformed into temporary drinking spaces and remodels to balconies and rooftops will increase. To battle the cold temps and create an outdoor winter destination, bar culture will start to include a different type of BYOB in the form of bring your own blanket.

It always is/was a challenge for the hotels and bars to do something new for its customers and going sustainable and watching the carbon footprint is what is now in trend. The condition of our planet too shall be looked at, and it is indeed. The hospitality sector is one of the major sectors that participate in environmental degradation and going sustainable is what the food and dining sector is looking at and what they should be walking towards.

For hotels Experiential holidays are growing in popularity many people are choosing experiences over materialistic things and hotels have an advantage in that they can offer retreats and experiential holidays.Yoga retreats are a perfect way to encourage people to visit, as it’s beneficial for both the mind and body and will offer people a relaxing break after the stresses of the past year.

Last but not the least, sanitization has become a new reliance. Health and safety should always be a top priority for an effective operationand has always been inherent for all successful restaurateurs. Communicating this as a vital brand message will become the differentiating factor in the coming months, as consumers want to learn about details they never cared about before. Sanitization now-a-days is incomplete without vaccinated staff, and fully vaccinated staff is the aim and goal of every restaurant and café. More than the aim, it is the duty to keep themselves, the customers and society as a whole safe.

These are a few trends, the industry is/will witness in the coming months. The pandemic has changed how we used to look at life, what was important then is now not at a priority. Even though the restrictions are coming at ease, but having India went through the massive second wave, the hammer of third wave is constantly hanging over our heads. The trends are followed to keep everything under control and how. Strict rules has been laid for the dining industry as a whole.

Food and dining trends keep on evolving with time and as the year 2020 and 2021 has been it made people aware about the hygiene and the products they are consuming. More than ever, everyone is so conscious about their health and want to keep it intact even while exploring food options and different outlets.

An era of revenge dining: One of the most common trends that we are seeing nowadays is “revenge travel” people are travelling across the nation and even internationally because they have been stuck in four walls of their houses long enough. The same is the scenario that the dining industry is witnessing, a trend, an era of ‘revenge dining’. Those who are unable to travel extensively for any reason are going out to dine with their families and friends, enjoying get-togethers while exploring new food and new outlets.

The rise of healthy eating: Healthy and nutritious food has found a way in lives of people, especially after the pandemic. Even while eating junk or going out on dinners, people have started to look for healthier options of food and even cocktails, alcohol free, low sugar cocktails are now ‘in’ and are here to stay. Along with low calory drinks, restaurants are serving variety of salads and soups as a healthy option.Guests also have choice for make their own salad.

Comfort is back: With the coming of nutritious food, the need for comfort has also returned. Instead of chefs and restaurateurs struggling to find an exciting new ingredient or outlandish new promotion, the coming months will focus on getting back a sense of balance. People just want to gather and socialize while feeling safe—so instead of obsessing over a rare new super-speed, restaurants will move forward by providing guests with feel good food and genuine hospitality, filling the need for comfort and warmth during these extraordinary times.

Loyal staff is a blessing: Apart from these, having loyal employees, a need to sustain them and how has also become very popular in the hospitality industry. Earlier the working conditions of the employees working in the sector were tarnished, now, after the pandemic had hit, it made many managements realize the need for having loyal employees. Those who could stand after these unprecedented times was majorly because of the workers they have. To sustain good employees, one should offer them equal respect and they should feel that they matter, that they belong.

Sustainability is the key: Having said the working conditions of the employees are getting looked at, the condition of our planet too shall be looked at, and it is indeed. The hospitality sector is one of the major sectors that participate in environmental degradation and going sustainable is what the food and dining sector is looking at and what they should be walking towards.

Going contactless is way forward: It is always a challenge for restaurants/cafes to give something different, something extra to its customers where they can come regularly and ultimately become advocators of the outlet. After the pandemic and lockdown, doing the same has become a challenge as well as a trend and contactless service is one of the factors everyone is looking at. The service already is paving a way in the lives of the people, restaurants too are adapting the same by providing QR codes for ordering food and delivering the same in a contactless manner. Not only for dining purposes, the same system is getting adapted for delivery also.

Health and Safety at the top: Last but not the least, sanitization has become a new reliance.Health and safety should always be a top priority for an effective operationand has always been inherent for all successful restaurateurs. Communicating this as a vital brand message will become the differentiating factor in the coming months, as consumers want to learn about details they never cared about before. Sanitization now-a-days is incomplete without vaccinated staff, and fully vaccinated staff is the aim and goal of every restaurant and café. More than the aim, it is the duty to keep themselves, the customers and society as a whole safe.

With what the world faced with the pandemic and scarcity of food, restaurants and people have become conscious about not wasting food and choosing what to eat.

Up cycled food doesn’t have a larger impact on the environment rather it impacts the environment on a holistic level. When people think about their waste they think about what are they buying and from where. They put more of an effort to make food at home and shop from places that are environment friendly.

“The trend of upcycled food will have a lasting impact on how we perceive “wastage” with respect to food,” shared Chef Tanvi Goswami, Executive Chef, SAGA, Gurgaon who believed that the integration of the concept will have a pivotal role on global sustainability, which in this day and age can only be supported by value-added models such as upcycling food.

“We at SAGA, thrive to utilize every facet of the raw produce. We instil a sense of ownership for produce sourced directly from the Earth.  For Example, we use fish skin to make chips, Mutton neck bone to make stock and any kind of vegetable peel we dehydrate them and use it as a garnish,” she added.

The conceptual thought process behind upcycling food looks to re-adapt the perception of waste, process waste into more marketable and sustainable products constructing a waste reducing macro impact on the globe.

With restaurants focusing a lot on it, Upcycled food is now a global trend.

What’s happening globally?

According to a report published by Food and Nutrition Sciences revealed that only 10 per cent of consumers are familiar with upcycled food products, but the great news is that once educated about them, 80 per cent say that they would seek them out.

From edible stems, unusual shape or abnormally grown vegetables and fruits to leftover pulp from a fruit juice. Foods that we used to waste till now are being considered as a upcycled food.

London based Michelin Plate Winner & Owner at Heritage Dulwich, Chef Dayashankar Sharma shared, “Restaurants and hotels are where there is a large supply chain and not all the food prepared and cooked in the kitchen is consumed and hence resulting to great amount of food waste. Upcycled food prevents this by creating new and high quality products from surplus food building a sustainable food system. Now using these upcycled ingredients has a few benefits.”

He also added that with this on the menu a restaurant is showing commitment to sustainability. Even big establishments like Michelin are promoting this with their New Michelin Green Star. Also, Upcycled food gives more nutrients and we can leverage this in engineering a very attractive and healthy menu promoting sustainability.

Commenting on the same Vanshika Bhatia of Petite Pie pointed, “I am focusing a lot on upcycling products. Not just waste but also the ingredients which people don't usually like to eat at restaurants like lauki, tinda. I use them in new interesting ways to make them more appealing.”

She also mentioned that we should start replacing zucchini with a seasonal gourd, not using lettuce in salads but using tender seasonal greens like amaranth leaves, poi saag , methi etc, making ravioli filling out of peels like carrot peels , using celery leaves and coriander roots to give flavor to a dish.

Hence, we can say that Upcycling is all about repurposing something that is deemed unusable into a new form.

The trends in the food service industry are expected to turn towards online ordering, changed customer perceptions about product consumption and services with increased prominence on hygiene and safety, shared Jubilant FoodWorks in its latest annual reports.

As per the report, rising population, growing income levels and evolving consumer preferences and lifestyles have opened promising prospects for the food of certain standard and quality.

Also Read: Capturing the home dining trend: what works in a dark kitchen biz

Also, this will be with an exponential increase in the use of digital solutions as the world deals with the concept of contact-less interaction among people, shared operators of Domino’s Pizza and Dunkin Donuts in India.

Besides, the rising presence of international brands, stronger back-end infrastructure, acceptance of new cuisines, changing lifestyles and aspirations, and the rise of entrepreneurial ventures will fuel growth, pointed the report.

"It is expanding rapidly due to the high percentage of the young and working population, increased frequency of eating out amid time-pressed schedules, and the growing influence of cross-cultural dietary patterns, owing to the strong presence of international brands," shared Jubilant FoodWorks by adding that the Indian food service industry witnessed exceptional growth in the past decade.

Talking about the outlook, JFL said the Indian economy is navigating uncertain times with policy reforms.

Moreover, pro-investment measures such as reduced tax rates on new capital investment, lowered interest rates and easy credit dissemination, among others, will yield benefits in the medium-to long-run. Consumption cycle can only be re-invigorated by putting more money in the hands of consumers, it added.

A part of Jubilant Bhartia group, JFL owns asian brand Hong’s Kitchen and biryani brand Ekdum apart from operating Domino's Pizza, Dunkin' Donuts in the country.

It has also signed a master franchise and development agreement with Popeyes, an American multinational chain of fried chicken fast-food restaurants, for markets as India, Bangladesh, Nepal and Bhutan.

The report also mentioned that factors like younger demographics, increased participation of women workforce, India-centric offerings, value pricing, online food ordering and food delivery are going to be demand drivers of the industry.

This will be also helped by the growing acceptance of online delivery in smaller tier-II, III and IV cities.

"This is particularly led by an increase in the percentage of working population in these cities. These cities have already started to see increased traction in the adoption of online food ordering apps," the report said.

JFL said India's urban cities, across all economic classes, are increasingly opting to eat out during leisure outings. "This trend is most popular among the millennial age group between 15 and 34 (around 447 million, 34 per cent of the population).

Moreover, the proportion of women workforce in India has been rising, majorly in the urban areas.

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"Due to these factors, families order more multi-cuisine food via online channels and eat out, thereby contributing to the QSR market's growth," it said, adding value-conscious Indian customers have found interest in combos and value meals common across QSR chains.

Internet has been flooding with pictures of sourdough and recipes around it. From top chefs, restaurant owners and bakery professional making artisanal bread and bakery items to amateurs who are just going by the trend and internet sensation, sourdough bread is baking success in Indian culinary scene.

What’s the hype?

Covid-19 pandemic has given birth to many new and innovative food ventures and one of those is Wheaty by renowned restaurateur Varun Tuli. What started as a lockdown hobby has transitioned into a new venture. Tuli who is also MD at Yum Yum Cha started experimenting with bread during the initial weeks of lockdown.

Must Read: How Varun Tuli of Yum Yum Cha is baking success with his new venture

“The name wheaty was chosen because of several reasons. Wheat & more is wheaty. The colour of atta is wheaty. It’s a play on VT,” said Tuli who is delivering across Delhi-NCR with orders shipped 12-48 hours after being placed.

Commenting o the same Aavika Chhawchharia, Co-founder Honey & Dough bakery & coffeehouse whose 20 per cent of the customers are still opting for sourdough bread as they think it's a healthier alternative, shared “The growing interest in baking during the lockdown gave people a reason to opt for healthier choices and most of which resulted in creating sourdough breads. The fact that this bread is healthier than conventional bread is not the only reason it’s getting so popular. This renaissance has much to do with social media, especially Instagram."

“It takes seven days to make a sourdough starter, and a lifetime of commitment to nurture it. Four ingredients - flour, water, salt & yeast - and the magic of microorganisms literally out of thin air, sets the premise for bread that is gentle on the gut and an excellent metabolism booster,” pointed Aditi Handa of The Baker’s Dozen who has spearheaded the sourdough bread narrative in India since 2013.

Sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system and lower in gluten than other forms of bread.

A humble entry

Found in many parts of the world, the most authentic and famous Sourdough was introduced in France and Germany. In France, it is called pain de campagne or country bread. Whereas, the baguette was made in the bakeries of Paris after the First World War.

“The only difference between Sourdough bread and the normal bread is in their composition or how they are made. While the regular bread is leavened with packaged yeast, the sourdough is leavened with lactobacillus bacteria and wild yeasts hence this mixture is called a sourdough starter. In addition, sourdough has some special properties that allow it to surpass the nutrition profile of most other types of bread,” added Chhawchharia who believed that artisanal breads are creating a niche in the market due to its properties. And we will see every household opting for this as a healthier choice than the other breads in times to come.

“I still get very upset when I see people thinking of sourdough as gourmet or occasional bread. It’s like saying we eat vanilla ice cream daily and have black currant or chocolate only on occasions,” she mentioned by pointing that when she launched her Kemps Corner store in August 2013 and a customer would walk in and buy a multigrain, she would give them a four grain for free and say - aunty, aap try karo, I  know you will love it.” And the results, slowly but surely, showed. The number of units of sourdough sold in the first year – 1000. In five years, 1,00,000. In seven years, 3,00,000!

In 2018, Baker’s Dozen vision expanded into a factory in Kheda, Ahmedabad.

Most people don’t need much convincing to eat more sourdough bread. The complex flavor, crusty exterior, and airy interior are reason enough. Infact, today’s generation is more conscious about their food intake and at Honey & Dough they received a lot of queries on it which was also one of the reasons they added sourdough to their menu.

“We are ecstatic to launch our eighth standalone restaurant in Gurgaon,” added Chhawchharia who is of the opinion that bakery is still driven by nostalgia and nostalgic bites.

Similarly, Handa, is aiming to build India’s largest D2C bakery brand by expanding to more than 100 own stores & 1000 retail touch points across 25 cities in India (metros, tier-1 and tier-2). “We want to develop a loyal customer clientele preferring our sourdough breads as their daily bread! We are also expecting to generate Rs 20 crore revenue this year, with 10 percent EBITDA,” she concluded.

Hence, we can say that the pandemic has put the spotlight on sourdough bread with home kitchens abuzz with more activity than ever before. Though, sourdough is best enjoyed the traditional way, there are lots to experiment in this segment.

The consumers today are a whole bunch of enthusiasts who don't shy away from experiments, which cuts across age groups and demography. While for many years, people preferred Whisky and Beer with a certain section of the society choosing Wine for different occasions. This line has blurred now and it's all about discovering new tastes, beverages, cocktails, and much more. Gin and G&T have come to be very popular in recent times with many young entrepreneurs and established brands introducing contemporary beverages in this space that has caught everyone's imagination. Here are top 3 beverages trend that will see new innovations in India:

Indian Inspired Cocktails: We have seen that Indian origin flavours, ingredients and raw materials are gaining ground as we have seen that more and more players are experimenting with local ingredients and herbs. Not just restaurant menu but also beverages brands are playing and experimenting with Indian ingredients. We have also seen many brands taking inspiration from Indian flavours, stories and produce to create uniquely Indian cocktails. “Our signature serves reflect the all-day versatility of our Indian spirited Gin while paying homage to the Indian tradition of making fruit cordials and pickles, right from the fresh, flavourful Gimlets that are perfect for sipping under the sun to the deliciously savoury, aromatic Gibsons, ideal after dark. India’s long-standing culinary custom of making fresh fruit cordials as well as its pickling heritage are now being brought to the bar through our Indian spirited Gimlets and Gibsons. The Strange G&T heroes an ingredient that is found in every kitchen in India - a slice of ginger, which brings out the balance of the botanicals in the gin, resulting in a refreshing, aromatic thirst quencher. The versatility of our signature serves also enables the Gin to be paired with a wide variety of dishes and cuisines,’ shared Sakshi Saigal one of the Co-Founders at Stranger & Sons.

Social Consciousness: In today’s age, when sustainability is crucial, it is important to adapt to change. A number of companies around the globe are taking responsibility by changing their production methods, recycling material, using green energy and more! As a socially conscious brand, many brands in India are trying to incorporate this into their ethos and are striving to continuously improve their efforts and minimize environmental impact.

Health is main focus: As we look forward to the change that can impact the beverage industry, health likely to be the major driving factor and with pandemic, the pace will be speeding up. There’s been a notable decline in the soft drink and aerated beverages relatively when compared to the other category of beverages. People are dawning into an era of ‘Healthy lifestyle’. The rise of healthier and wholesome beverages will bring in the bygone fruits based & other traditional beverages resumption. The shift in focus towards a healthy lifestyle will bring in a requisite for freshly made beverages free of preservatives and flavors. “People have created a demand for real fruit-rich products rather than just flavor-rich, giving a platform for products like cold-pressed juices, smoothies, and other organic juices. Hence, the consumption of beverages will descend from fully processed to semi-processed ascending towards completely natural beverages,’ added Samrat Reddy of The Drunken Monkey.

Covid-19 pandemic has changed everything about food. From the way people have been consuming food in last six months to the way we have seen restaurants and food companies selling their food and food products. Last year, we have seen more and more people adopting healthy living style by focusing more on local, regional and plant-based products. Mock meat has also seen a growth not just in India but also at global level. International chains like Burger King, McDonald’s have experimented their menu with plant-based patty etc.

Also Read: 5 Food Trends that will rule restaurants post covid

The menus would be digital: Since, digital is the new buzzword, from placing your orders online to scanning food through a digital menu would be the biggest trend post covid.

Payments will go digital: With more and more people wanting to go cashless, digital payments remains the safest options for anyone paying the bills.

Focus will be on hygiene: Going forward, people will be more concerned about safety and hygiene. They will expect more hygiene and sanitization at the restaurant when they are eating out or when they are ordering something on-the-go.

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Not sharing is caring: As everyone is looking at their own safety, 2020 and the coming years would be focused on not sharing your food with anyone. Restaurants will have more compact, smaller menus to showcase to the customer.

As we enter the “new normal”, our food habit is also going through a major transition. Gone are the days when people didn’t care much about what they’re eating and they were just consuming the food to fill their stomach.

The ongoing coronavirus pandemic has paved the way for a healthy and home-cooked eating. People have become conscious not about themselves but also their surroundings. Issues like food waste, animal welfare and food security have come at the forefront and prior concerns around packaging sustainability and sustainable sourcing take a back seat.

Remote working and confinement have widely led to resurgence in home-cooked food and semi-cooked food. As people are still skeptical about ordering food online and they have the limited access to the food-service, home-cooking has become the day-to-day activity.

Also Read: Online Searches for Vegetarian Food Delivery Upsurge During Lockdown, Study

With their daily edible items like biscuits and breads, people are making easy and quick treats at home like pudding, cakes, exotic sandwiches and pizzas. These trends will continue to play out over the coming months as consumers, retailers and manufacturers adjust to the “new normal” and wait to see when the pandemic will end.

Are people eating differently during pandemic?

Prior to the pandemic, an upward trend was observed in the consumption of meat-based products. But now, various data suggests that numerous plant-based companies are experiencing accelerated growth to meet higher demand since the onset of COVID-19 globally. The shift towards the plant-based diet has increased the evidences of more home cooking, gardening, and reliance on shelf-stable foods. The dependency on local farmers and community-supported agriculture producers has also increased, though it’s too early to discern if these shifts will translate to changing habits.

Demand for intermediaries like bread and biscuit is increasing

As people prefer home-cooked food, so they have been going for those food-items which are healthy, easy to cook and satisfy their taste buds. It has been seen that how easily cake can be baked at home using biscuits and bread crumbs. This also led to a rising demand in breads and biscuits during the lockdown as people were experimenting a lot with these readily available food-items. Even the demand of baking soda, baking powder, essence and sauces has also increased during this period.

May Interest: How This Food-truck Player is sailing through coronavirus lockdown

How breads have become an essential part of important meals

Gone are the days when your humble bread was a part of your breakfast regime. Blame it on our fast lifestyle or the emergence of variations in breads, they have slowly and steadily become a part of our staple diet. Unlike our other stables including Chapati and rice, breads are economical, easily accessible and are filling to the stomach. An increasing number of specialty breads made with specialty grains such as sprouted grains, ancient grains, chia, flax, sunflower and pumpkin seeds are making their way into the center aisles along the perimeter of grocery stores and finally to our kitchens.

Innovations in bread during the lockdown

Such is the power of bread, which has served so many during the Covid-19 crisis. Even many bread companies have come up with delicious and healthy variants of bread as the demand of it has gone up tremendously. Besides no added preservatives bread, companies have come up with such ingredients in the bread that have been helping them to strengthen their immunity during the lockdown. The whole grain and seeds breads are a healthy pick for most people, as it contains a decent amount of protein and fiber, and is packed with flax, sunflower, and pumpkin seeds. Flaxseed bread is one of the vegan-friendly bread options, you can enjoy two slices for just 100 calories. Oatmeal breads make it an excellent breakfast choice for fast energy.

Soups are not only convenient nutrition and comforting food but it has always maintained a love-hate sort of a relationship with eaters. But over the years soups have changed the way millenials dine at a restaurant. They are becoming one of the greatest trend globally. Vegan soup, dessert soup and soup as a meal has taken a major space in the restaurant menu. So, here are top soup, broth, stock trends that you must try while dining at a restaurant next time.

Gluten free soups will be a highlight: Gluten free soups are lately becoming popular among gluten-free eaters. They are not only healthy but also an easy go-to recipe. Gluten-free chicken soups, gluten-free pea soups, gluten-free tomato soup, gluten-free vegetable soups are a fad amongst these eaters.

Presentation style: Presentation matters a lot. Not only food menu but chefs are working a lot on soup presentation as well. The soups are poured on table via decanter or pourer. The garnish will be showcased.

Vietnamese style soups: This traditional noodle-based soup packs a flavourful punch and has surpassed the street food stalls of Vietnam. Pronounced ‘fuh’, Pho is considered to be a national dish for the Vietnamese and is believed to date back to the late 19th century or the early 20th century in northern Vietnam. Pho will be definitely part of the menu as it is an aromatic healthy broth with meat/vegetable and herbs.

Burmese khao suey: This curried soup will be popular everywhere. The dish is similar to the Burmese noodle dish ohn no khauk swe, literally 'coconut milk noodles', served with a variety of contrasting condiments. A squeeze of lemon also adds tanginess to khow suey.

Fruit essence in soup: citrus fruits like orange, grapefruit, tangerine will add essence to the soups.

Vegan soup will be extremely popular: Infusion of cashew milk, coconut milk, almond milk, soya milk will create difference as we see veganism growing in India.

Soup as meal: a soup will be served as meal with millet being an essential ingredient. This trend is not only ruling restaurants as well as home style dining.

Chilled soups will be in trend: Cold leek and potato soup is a big trend globally. This trend started from Spain as a culture and later restaurants experimented this not so hot soup.

Dessert soup: This will provide a new dimension in the dessert menu as it is now being experimented at some of the restaurants.

Soup froth: the puree soups will be garnished with soup froths which will be extremely appealing and it was always loved as a pre-starter.

Shell based soup: prawn shell , crab shell will not be thrown rather be used to create a delicious range of seafood soups.

With Inputs From: Chef Nishant Choubey

Food changing with time and people exploring more on the experiential side, vegan food trend 2020 is something new and exciting the industry is going to witness. We can see vegan restaurant will be top culinary pick for 2020. Plant fiber, plant mineral, plant products will be extremely popular and we will see lots of new vegan friendly restaurants opening in India. Besides this there will be below mentioned trend that will rule restaurant kitchens in 2020.

Extensive use of vegetarian meats/soya meats: a meat analogue or a meat alternative for the happy vegetarians will hit restaurant kitchens. This is getting popular amongst vegetarians and come sometime the specific mock meat or vegetarian meat restaurant will start opening in the world. Mock meat chettinad, mock meat curry , mock meat roll are some items that will get added in restaurant menu.

 Oyster and crustacean bar to rock: Since the coastal belt is used extensively to farm the seafood. Live seafood with sauces, ceviche station, Escabeche of seafood, freshly shucked oyster, clams will get popular and there will be no more smelly seafood any more.

Black garlic will be used extensively: take a rice cooker, drop in garlic, and let it cook in warm mode for 15 days ...the garlic turns black and sweet, no more pungent smell. This will be THE INGREDIENT which will create impact in all forms and in all cuisines. Black garlic marinated chicken, black garlic panacotta , black garlic bread , black garlic toasts are new items you can order from top restaurants in 2020.

 Sustainability is the key: There is no denying that local is exotic. Foods that are locally sourced and grown will be a major hit in the restaurant in coming days.

Street food in nouvelle way: With the success of individual or standalone restaurants conceptualizing in Indian cuisine, street food will be transformed into new avatar.

Chef delivered meals: Successful chefs will be hired to create meals which can be delivered at cheaper price in this way lot many guest can try out their signature dishes by paying less.

Vegan Meals: Vegan restaurants are another mega trend in 2020. No dairy food will be popular. Salads, soups, desserts with no dairy will start becoming part of all the menus.

High fiber juice bar: All the juice bars will be churned with the skin to get maximum nutrients. Cucumber, wheat grass, carrot, beetroots, apple are all getting popular in food trends 2020.

Food pop ups: This trend will pick up big time where a pop up will be planned by non professional chefs. The menu will be from their comfort zone and it will be a very informal gathering where well travelled people will get a chance to enjoy the regional delicacy with not so attentive services which is fine sometimes. Eat, drink and just enjoy…THALI FOOD , NORTH EAST are popular food pop concepts.

As the New Year approaches and Food & Beverage industry experts are working on their predictions for food trends to lookout in the year 2020. Last year, prediction for food trends, included a rise in CBD products, vegan meat snacks and eco-conscious packaging. For 2020, Senior Chef’s from F&B Industry makes predictions including an increase in local produce usage, traditional food plating and plant-based meat products. Here is how these chefs have predicted the trend:

Chef Tarun Sibal, Director, One Fine Meal, Delhi:

Collaborative cuisine – It will be the biggest trend in the year 2020. Collaborative Cuisine is about combined ingredients, native cuisines, cooking techniques, flavours and dishing out magic on plates.

Mushrooming – You will be seeing a lot of use of Mushroom in the year 2020. There will be the use of Mushroom Coffee, Mushroom Chocolate and Mushroom Pickle, etc. are the things that you will get acquainted within 2020.

Beans and Legumes – Beans & Legumes are the great replacement for meat as a source of vegetarian protein and we will be seeing them in all shapes and all sizes and will be celebrated across the globe. The high protein content and the slow release nature of energy will be a big part of the kitchen.

Citrus – Citrus will be the new sweet. Sweetness will be paired with tart, pies, key lime cakes and acid this year. There will be the use of grapefruit, oranges and Kinnow, Pomelo, Blood Orange, etc. for making the salads. 

Atypical flavours – We will see the unique ingredient sprinkled on your food like Arima Sansho and Japanese mix, triphal, Carbo, Negra and carbo are all new flavour combinations chefs are playing with.

Fermenting and pickling – Adding good bacteria to your gut will be again a trend that will prevail. You will see a lot of use of curd, Kombucha tea, Kefir, Miso, and Kimchi etc... Fermentation helps in increasing both the shelf life and health benefits of many food items.

Food Back on the plate – You will see the traditional food plating where food back on the plate with food being first and art and rest of the plating later.

Grazing tables – Family Style Grazing table is a feast for the eye and an open invitation for everyone. One can lay the buffet of breads, dips, fresh or dried fruits, nuts, bite-sized sandwiches, as long as it can be picked up with the hands and will save time and space. Chefs will use the grazing table for community-style feasts in restaurants.

Chef Manoj Rawat, Executive Chef, Hilton Garden Inn Gurgaon, Baani Sqaure:

I would say food trend cycle would start again. By this I mean, food will shape up with necessities in food like simplicity, healthy and less.

Healthy Food is here to stay: With more and more health related issues in people, there will be a call for healthy food. Less oily, high in nutrients, power foods, special food, and local ingredients, organic, seasonal will be the parameters on which chefs will make the menus.

Less fine dining: As hotels, special tables or fine dining will be less frequent as whole mind-set of get together is changing. Now a days, its semi-professional not much of hype and different venues.

Special menus / foods: Food allergy and intolerance is very common (thanks for medical science for exploring) these days, hence a requirement for more menus and varieties for celiac, keto diet, vegan foods and more.  This will also affect food packaging companies as well.

Vegetarian food over non-veg food: There would be demand for vegetarian food varieties over non-veg. due to awareness of benefits of the vegetarian diet. This will not be restricted to the offering on the menus but also chef would need to be creative to tailor creative menus for both eyes and tongue. For example, in Navratra, guests would see what is new than normal traditional stuff.

Hotels preferred destinations: However, there would be more and more options for Food and beverages, but I still feel that hotels would still be preferred place for events, brunches, parties and more.

Chef Sidharth Sharma, Corporate Chef, Moonshine Food Ventures

Farm to Plate: The culture of farm to plate is probably going to grow, fresh farm produces, seasonal specialties will be a hit. Mini farms at unit/outlet levels to add fresh picked herbs and alternate flavor to the plate is also going to grow.

Conscious Eating: Another trend taking the momentum is the eco-conscious eating is growing. Customers these days are concerned about where and how is the food being produced. And, what is its real source. Not to miss the socio-responsible cooking that would include being responsible for the products one uses, not just the edible stuff but also the support material and the waste it is generating.

African Food is Getting Attention: In terms of culinary trends- African food seems to be getting a lot of attention globally and we may see Indian restaurants exploring this route.

Gastronomy is an art to produce and present food in an innovative and unique style which delights the client that top restaurants are ready to deliver with a pleasant tasting experience by offering a variety of options that suit the mood and taste of each guest, from a romantic dinner to a convivial meal with family and friends. Similarly, we look forward to organizing a memorable dinner occasionally at our Vegas (All day Dining) and Emperor (Oriental specialty restaurant) or in the state of grace, in the heart of our lovely pool garden, this possibility is just on prior request.

Introducing Contemporary Fusion

Restaurants today focus on menu based on the guiding principles of natural ingredients, local and sustainable that is helping guests to reconnect with food safe in the knowledge that it’s good for health, and good for the world around. The menu is crafted with few dishes having balance components & light in by combining contemporary interpretations. At Deltin Daman one will be served with a refined delicacy and well-being of fusion-inspired flavors. Contemporary fusion may also mean going a step further and adding new ingredients to give value to the finished product or using healthier methods of cooking – grilling instead of frying or working towards a baked version. The word “contemporary” is also used by some chefs to denote a process called “deconstruction.”

Asian Food is on Menu

Restaurants these days are focusing a lot on the Asian delicacies. Similarly, at Emperor which is an in-house restaurant at Deltin, the chefs revive the traditional Asian Street food. A special menu is crafted by and dishes from different Asian countries are brought under one roof that are presented in a unique way. The restaurant is infusing apple wood, cherry wood, oak wood chips to create smoke which enhances aroma in the dishes. Lemon grass, kafir lime, ginger and star anise are few spices not only have flavors, but also have therapeutic properties too. And, restaurants are using all these ingredients these days to go with the trend.

Molecular Gastronomy is no Fad

Molecular gastronomy is another form of such fusion. Chefs take ingredients, deconstruct, and Indians are fairly exposed to all sorts of “fusion.” Cuisines derived from colonial influences are familiar to our taste buds. You may say it as fusion or twist in the flavors, but chefs play with the ingredients.

I believe that only the food should do the talking. I am not a fan of molecular gastronomy. There was a time when molecular gastronomy was the king, and everybody was looking at it with great awe. I don’t think we need to go there, because I do believe that we allow our food producers to pump enough chemicals into our food. As a chef I don’t bring anything that I feel that is not part of my food. And that certainly is not part of my food.

Amanpreet Singh Matharu is recently appointed Director of Food & Beverages. He brings with him over a decade of expertise and operational skills in the hospitality industry with great understanding of dining trends and innovative concepts. He intends to raising the bar and elevating dining experiences in his new stint and give an impetus to the dynamic food & beverage operations of The Westin Gurgaon, New Delhi which offers seven different dining venues to satisfy even the most discriminating of palates. The hotel’s on-site outlets offer everything from a casual breakfast buffet to multicusine and traditional Italian favorites at the all-day diner Seasonal tastes, to the flavors of Asia, at EEST- the Pan – Asian specialty restaurant to authentic Italian at Prego, cocktails and appetizers in Mix Bar and Lounge, poolside bites and drinks at Splash, Daily Treats for brewed coffees and freshly baked goodies to STORY Club and Lounge which is the most happening nightlife destination in Gurgaon.

Restaurants are infusing global flavors to India diners. How have you seen Indian diners eating habit changing in all these years?

Today, palates have changed, As the average Indian travels more, watches more TV, is exposed to more information and eats out more often, there is a definite shift towards innovation and authentication. Diners these days are looking for adventure on the menu, but the fact remains that they are also looking for authenticity on the menu, and will be willing to pay extra for dishes steeped in tradition. Heritage cuisines are the new buzzwords and gourmetfication of home-style food is being re-explored even while eating out.
 

What are some of the ingredients that has gained prominence in the restaurant kitchen in the last two years or so?

Locally sourced farm grown organic ingredients have slowly found a permanent place in kitchens. This makes a big difference to the flavour profile of a dish, as ingredients taste better and more natural when they are grown without preservatives.

What is your favorite ingredient when cooking/ designing a menu?

Regardless of the cuisine, the most irreplaceable factor of any menu remains the chef. It’s his/ her creativity, curation, preferences, personality, sentiments and skill that any menu should be able to pay homage to and represent effusively. Apart from this, I feel ingredients that are fresh and locally available are favored.

We see that people are looking after healthy food options and meals. How are you attracting guests at Westin?

In today’s age, eating healthy often becomes a challenge with frequent business meetings and socializing over the weekends. We are adding more health-forward menu items that feature visually exciting flavors and ingredients to boost their appeal among diners. Infact, Westin as a brand is committed to our guests’ well-being understands the importance of eating healthy food and focuses on signature wellness programs that empower you to eat, sleep, move, feel, work and play well, so you can be at your best while on the go.

Tell us something about millennials food patterns?

Over the past few years, India has witnessed an explosion of fine dining restaurants, cafes, pubs, bars, clubs, lounges, and international fast food joints, which have to come up to cater to the millennials’ changing food habits. The millennials’ changing food patterns are tending towards conscious indulgence. They want to indulge in the practice of eating out and eating good, yet they want to be mindful of what they eat and will select their places after thorough consideration.

Young people prefer places with strong food ethics. They want to know how fresh or organic their food is, where their food is coming from, and if it is ethically sourced- the entire farm-to table concept has gained massive proportions.

What trend you see would rule Indian f&b space?

In today’s age, we are all are trying to get back to our roots. Local will be exotic as the prominence of regional and sub-regional cuisines is gradually increasing. Heirloom recipes and nostalgia will increasingly find place in professional kitchens. Cuisines of Bhojpur, Pondicherry, Mudalia, Mysore, Madurai, Uttarakhand etc. — regions that were not spoken of earlier— are gaining prominence.The future of flavor also lies in creating healthy dishes without giving up satisfying taste. Another trend that is catching up is offering flexibility of portion sizes; to encourage ordering of a new dish is to offer it in a shareable or appetizer-sized plate—this smaller portion encourages the customer to try something new at a lower price point. The heavy influence of social media trends on food cultureis also something which we will not be able to discount. And of course – the importance of the wow factor in the entire experience and presentation and not just taste. Though taste is a non-negotiable, the presentation and ambience are also very important as people are keen to explore the complete unique experience these days rather than just a meal. 

What role does food play when pairing with the favorite liquor?

Food plays a key role in the flavor of a drink, it can enhance or inhibit. Your beverage can pair nicely by contrasting with the flavor of your meal or by being a flavor twin and mirroring the flavor of your meal. Important physiognomies to consider are the impact, body and alcohol content of your beverage.

What will be your role as a F&B Director at Westin?

In my role as Director of Food & Beverage for The Westin Gurgaon, New Delhi, I will be overseeing and providing strategic leadership to the operations of the hotel’s varied and vibrant food and beverage outlets as well as its niche and bespoke banquet events, with a focus on giving a fillip to delivering excellent guest experiences. 

The Indian Restaurant Congress- Mumbai took an in-depth look at the restaurant innovation and growth trends happening in 2019 and beyond. 

How Delivery is Disrupting the Restaurant Biz

Delivery has become a huge business today both for restaurants and the third-party aggregators and the food-tech players. It has become a big opportunity for players like Domino’s that set the tone of delivery business in India way back in 90s. It does 70 per cent of delivery through Zomato and Swiggy etc and the rest is done by Domino’s itself. Hence, we can say that Zomato and Swiggy have disrupted the urban and the semi-urban areas. “Delivery has become a great market and we at Speciality Restaurants have hired somebody from Domino’s to learn the art of delivery business,” shares Anjan Chatterjee, Founder & MD, Speciality Restaurants Ltd.

Quality v/s Quantity: Better Quality Food over more Food is the way to go

Handcrafted foods, off beat experience, multi-cuisine food moment are some of the emerging trends for diners wherein quality is more focused upon over quantity. With customers’ demand for high quality, locally sourced and organically grown ingredients, food in any restaurant is going through a change wherein restaurant owners and chefs are becoming smart by growing their own ingredients, partnering with local farmers and also making customers’ aware about their food and from where it is sourced.

There is no denying that diners expect more than just great food when they dine out – they crave great experiences. “You need to provide a hearty meal where your guests say, ‘Hey! I enjoyed the food’,” shares Rahul Dhavale, Executive Chef, Westin Mumbai Garden City, by adding that everything remain sensation as it depends on guests what they want to have.

Keeping Brand Fresh & Relevant

Millennials' eat differently than their parents'. As a growing restaurateur it is a constant trial to keep up with numerous food fads and crazes, as well as determining, which trends are more lasting and how to adapt them to a specific market and food segment. Keeping in mind about the new age diners and customers, brand evolution is a continuous process.

Commenting on the same, Vishal Kamat, CEO, Kamat Group shares, “We have a fantastic global as well as Indian fare. But what we serve in the south of India is different to what we serve other markets. The whole idea is to give our customers a differentiated experience when they come to a part of south of India for breakfast. Those items are traditional recipes that you don’t get in a 5-star restaurant. And, that’s where the evolvement happens.”

Innovation is the Key

Innovation is not just limited to food, menu or service but it is also about creating customer experience. Restaurants these days do lots of fun activities to keep customers coming back to them again and again. “When we started Sassy Spoon at Nariman Point we started it as a fine dining restaurant but four years later when we thought of starting it in Pune and saw the demographic over there, we found that the target audience was very different from the kind of target audience we had for fine dine in Mumbai. So, we had to tweak our offerings and price points as per the Pune market,” shared Rachel Goenka of the Chocolate Spoon Company that owns Sassy Spoon.

The Right ‘Money’ Finding the Right ‘Concepts’

As the Indian consumer story is growing, investors are seeing a huge interests in the sector in the last one and two years. There are myriad ways operators are funding expansion and development. “The primary bet we do at Gaja when investing in a brand is that we bet on the team. We want to be very clear about the team, the concept and the ability to scale,” adds Manoj Balan, Director of Finance, Gaja Capital. The restaurant business is all about scale and growth and at any point of time when an investor decide to exit and it becomes exciting for another investor there has to be growth and a path that has to be made. So, for any investor, the initial filters are what the team demonstrated, how capable is the team is, etc.

Nut & Bowls is Delhi's first 100 per cent vegan café and juice bar, which is launched with an idea to serve clean, plant-based food that is healing to the body and soul. The 15-seater café is known for offering scrumptious fresh food to gastronomists and vegans prepared in olive oil and protected from all types of chemicals and preservative agents.  

The menu at Nut & Bowls is designed in a very simple-yet-interesting way that anyone and everyone can go through with ease. The menu-mix is amazing; toasts are everyone's favourite, almond milk is the best available in the country, and coffees are organic and made from almond milk. Loaves of bread are freshly done and on every fresh morning, people can relish amazing sugarless desserts and they literally die for ice creams. Nut & Bowls is the paradise of vegans where they fall in love with nature and maintaining harmony with birds and animals. 

Surruchi Joshhi, her husband Nikkhil Joshhi, the head chef at Nut & Bowls, and Mayank Gahlot are the brains behind the vegan cafe. Their motive is to spread awareness and inspire people to choose a healthier, greener, and more compassionate lifestyle through veganism. 

In an interview with Restaurant India, founder of Nut & Bowls, Surruchi Joshhi, talks about the first raw vegan café in Delhi. 

How did you come up with the concept? 

Nut & Bowls is Delhi's first raw vegan cafe and food company where we produce everything fresh every day and serve the Plant-Based goodness to our customers. Our focus is on serving natural food provided by Mother Nature without any chemicals or preservatives with the right balance without compromising on taste.

Chef Nikkhil who is also the owner of Nut & Bowls has always been into cooking clean food and preparing smoothies at home and so tasteful that they were not available in the market anywhere and then came a time when he got aware of Veganism and about the health benefits of eating a Plant Based diet and living a cruelty free life. 

He traveled to different countries to pursue his passion and became a certified raw vegan chef and saw that the awareness is so high that he decided to take charge of it and spread awareness about Veganism and start his own cafe and food company so the vegan products are easily available in the market and you have got a cafe that is 100% vegan. 

Whenever we used to go out to dine, everywhere in Delhi we saw a section of vegan food with 4-5 options and that's about it and that gave a wrong impression that vegans only eat salads which we broke after introducing a full-fledged vegan menu from fresh fruits smoothie to pasta and burgers to ice creams and vegan cakes that everyone is crazy about it now. 

What were the mistakes you might have made while drafting the plan for your restaurant?

We researched for a long time, for about 2-3yrs before launching the brand, so we knew the market and we were clear about our expectations and sure about our idea of doing something good with the right intentions.

How important is the location of a restaurant business? 

Location location location! That is the key to win. Before opening your restaurant, you should be clear to whom you are planning to cater.

What are your growth and expansion plans for Nut & Bowls? 

The next step is to launch our products in the market and open the next branch of Nut & Bowls. There are a lot of investors who have shown interest to invest and open a branch but we are looking for the right person who actually loves the brand more than the money.

What is the average per month footfall at your restaurant?

Well, it's been only 3 months to the opening and on average we are catering to a few hundred. 

What does the road to profitability look like?

Frankly, this business model where everything is based on dry fruits and organic produce and keeping the costing in mind, the margins aren't very high. Also because in India, the organic products are available at an extremely high cost and our country doesn't think before eating or buying anything from the market. Every packet you buy from the market has chemicals to store them for a longer period of time. We need to be more aware of the food we are eating and live a conscious life.  So currently at this time, this business is only for someone who wants to promote the idea of Veganism and do something good to the society. And with more demand for organic products, the supply will happen in lower pricing.

What do diners prefer more from the menu of Nut and Bowls?

Our customers love smoothies, almond mylk, Buddha bowls and our burgers and their meal always end the Deep Dark Chocolate cheesecake.

How do you see the vegan food trends in Delhi?

Well, I will say that it is definitely progressing but at a slow pace but with more awareness about Veganism in the market, it will go up and we like to say that Veganism is the future and we as humans living on this planet have to take responsibility of our actions. What you buy, what you eat, what you wear, your lifestyle is either doing good or bad to the planet.

Gone are the days when only the taste of the food was the focus. These days it is about the entire experience around the food. In order to give a complete sensology experience i.e. touching all senses, molecular plays a vital role.

From the diners’ perspective, molecular gastronomy came in vogue because suddenly Indian food was not being served in a curry bowl with a dollop of butter on top/fresh coriander/'rogan' oil. Indian food had a fancy avatar. Meats were being cooked in 'sous vide' machines and traditional gravies were being replaced by foam.  In the kitchen, molecular gastronomy provided an opportunity to let the imagination go wild and give a new perspective to traditional dishes. So now, a chaat could be served as a sphere on a spoon, keeping the flavours intact.

Molecular gastronomy became popular because these kinds of techniques were in vogue a decade ago the dishes which came out from these techniques were very unique, like having a fruit sphere made from juice, or a curd bubble made from normal curd with the help of chemicals. 

So, what really is a Molecular food? 

Says Ankur Chawla, a passionate entrepreneur, sommelier and an author with domain and expertise in food and beverages, “To begin with, it is something that looks phenomenal and which can be enhanced a lot in terms of taste as well using molecular gastronomy techniques. Something that looks like an apple but tastes like an orange is the simplest way to explain the surprise element. From creating a simple B52 shot into caviars using Spherification (the most common these days) or using “Mint Air” on a Chicken Tikka rather than serving it with mint chutney elevates the experience. Using the right technique with the balanced and innovative thought process one can create magic. For instance ‘Sous Vide’ meats can give a perfect balance of taste, tenderness while retaining the juices in the meat. It completely depends on how one uses the technique and how much does one pushes it. 

“I strongly believe it is the flavour that wins at the end but there is so much more, that one looks out for,” he adds. 

Also Read: Is Traditional Indian Food Overshadowing Molecular Gastronomy

Telling us a little more about it is Vaibhav Bhargava, Corporate Chef, Yuvi hospitality, Molecule Air n Bar and The Drunken Botanist, “There was a lot of drama and smoke that came out during these preparations and that made the customer excited about what was really happening! And, that’s why suddenly it has become a popular thing. There are many restaurants which have been incorporating these techniques in some way in their menus but Molecular Air n Bar was the only restaurant, which was based entirely on this theme. It was a concept of Manish Sharma’s three years ago and at that time Molecular Gastronomy was trending in a big way. It was a new concept among bars for which Gurugram is famous for; cool ambience with machine guns and chemistry on a glass wall.” 

“The food which was offered when the restaurant was launched was based on molecular gastronomy techniques and fusion food. Today, however, the food is very different in terms of its flavours and trying to revive our old classics with our signature twists.” 

‘Gimmicky Food’? How Chefs Lose Focus on Flavours and Taste 

According to Chef Dheeraj Dargan, Executive Chef, Comorin, “It did gain popularity at the beginning across all spectrum of diners, but as restaurants mushroomed all across the country 'specialising' in molecular food, it started to be perceived as '"Gimmicky Food". As it is said, half knowledge is worse than ignorance, in pursuit of molecular food, a lot of chefs lost focus on the flavour and taste. Food had become "Instagramable commodity'. Today's serious diners are looking for interesting dishes, new flavours and unique combinations.” 

Speaking about the techniques used and whether as a concept molecular food is completely out, Chef Dargan feels that “The so-called 'chemicals' are actually not chemicals. They are of biological origin and in a purified form, which increases their potency levels. The raw materials are either extracted from marine, plant, animal or microbial. All the ingredients used are as per stringent international food regulations. Diners need to be educated in this context, as a lack of proper information leads to wrong beliefs in their minds. Molecular food, if done by a trained chef, is completely safe for consumption.” 

The Concept is in Vogue Again! 

Pic Credit: Molecule Air Bar

Even Ankur Chawla feels that the concept, still, isn’t totally out and in fact, may be getting back into vogue again. “I don’t think it is going to phase out completely but as I mentioned the right techniques will definitely stay. Subtle use of molecular elements which enhances the taste and presentations of the dish or the drink will stay back. It attracts people of all ages, especially the millennial who love experimenting and are always looking for experiences beyond just tasty food. In facts, these days with the master chefs’ competitions and star chefs around, it is expected out of them to push the boundaries and molecular plays a big role here. However, I won’t deny the fact that people definitely prefer more real food than molecular.” 

Chef Vaibhav Bhargava says, “When it comes to experimentation, we all know about our limitations and it’s the same case with food when something becomes too often at every place, the craze of that things goes out and the same thing happened with the molecular gastronomy.” 

Many chefs who were not trained in these techniques were also trying to make their mark because of which customers have had a bad impression about the food and the techniques used to make them. “The use of chemicals also rendered it unhealthy and today’s consumer is well-travelled and far more health conscious. The result is that these days molecular food is completely out of fashion and only a few people are still using this technique in some of their dishes,” says Chef Vaibhav. 

Restaurants Serving Molecular Food Must Follow These Tips 

Since molecular food is mostly out, restaurants need to reposition themselves according to new tastes. Some will continue to use acceptable norms of molecular techniques and ingredients because it looks great and has a great appeal when it comes to a light taste of a bubble or a foam and things like that. When asked about his plans, Manish Sharma says, “As a brand, we are now growing and focussing more on the good, sincere food and bring new innovative dishes to our customers. We always change the menu every four months and bring something new that would make the experience memorable at every single visit. To do reposition ourselves, we are focusing on a lot of marketing activities as well as on food menus where we are trying to revive the old dishes and bring back traditional grains, which were used earlier in regular cooking, but are now getting extinct slowly.”

According to Dheeraj, “The biggest challenge in doing molecular food is the project cost of the kitchen. To truly achieve molecular food to the level of Fat Duck or Alinea, the equipment required cost a bomb. The number of chefs required in the kitchen to do molecular food increases manifold as compared to a traditional kitchen. The icing on the cake is the ingredient cost. Since all the ingredients are imported, by the time they reach the chef, their cost had multiplied by ten. All of this leads to a low return on investments and hence restaurants end up in losses.” 

Ankur adds here, “It isn’t completely out of style but elements of the same can be seen in a lot of food and beverage outlets. However, I won’t deny the fact that people definitely prefer more real food than molecular. I strongly believe that one has to be super-skilled to use Molecular in the right way and one's understanding of the same has to be very strong. Not so long ago, Molecular became a trend and almost everyone started to test his hands on Molecular food, not realizing that chefs or mixologists have gone through a lot of training, learning and hard works before they started dishing out some of the outstanding gastronomical creations.” 

For many of these reasons, there has been a slight shift in India from the Molecular trend and as Chef Dheeraj nicely sums it up, “Diners in India are not very experimental yet as compared to their counterparts in the western world. Molecular food ended up as just a phase and not a revolution in India at least.”

Kadaknath Chicken Meat

Call it Kadaknath or Kali Masi, the trend of black chicken is slowly picking up at the restaurants in India. Kadaknath is suddenly in limelight for all good reasons this year. It all started when the Board of Control for Cricket in India (BCCI) suggested Team India players to include black chicken, a healthy option, in their diets.

Why the Sudden Talks over Kadaknath?

Kadaknath is an Indian breed which is prominently found in Jhabua and Dhar districts of Madhya Pradesh. It is also called as Kali Masi as it is the fowl with black meat.

Kadaknath Chicken Curry served at Esora restaurant

Here’s why you should include Kadaknath chicken on your menu –

- It’s a healthy option and scientists from Jhabua’s Krishi Vigyan Kendra (agriculture knowledge centre), have given their consent too.

- It is high in demand due to low fat (0.73%-1.03%) and cholesterol contents. It is high in protein, iron and amino acids. Other chicken breeds have fat content ranging from 13% to 25%. 

- Jhabua’s Kadaknath chicken has also got the geographical indication (GI) tag. The Government of India approved of the GI tag on July 30^th, 2018, making it the only animal to have a GI Tag in the country.

- Taking a step-ahead to promote the black chicken aka Kadaknath, the Madhya Pradesh Government will soon start selling it from the official counters in Indore and Bhopal. In order to promote the sale of black chicken, it will be made available in live, dressed, marinated and ready-to-cook options.

Facts about Kadaknath Rearing

Photo credit: Pixabay.com | Black Chicken, representational picture 

Kadaknath is reared at the farmhouse of Madhya Pradesh State Livestock and Poultry Development Corporation located at Raisen Road in Bhopal.

It is originally reared by the tribal community of Bhilalas and Bhils in Jhabua and Dhar districts.

Kadaknath Chicken Price in India

Sagar Neve, Restaurateur and Director at Esora, Mumbai believes that the black chicken breed is rare which makes it difficult to source for hotels and restaurants. “There has been a considerable increase in the demand of the black chicken in the recent times in the country,” says Sagar.

“While the Government has been making efforts to promote the sale of Kadaknath chicken, there are few restaurants and hotels that serve the chicken in the country. The market in India is still not active enough for this breed but after the hotels have started incorporating black chicken in their menus people will start knowing it better,” says Roberto Apa, Chef De Cuisine, Bene, Sheraton Grand Bengaluru.

Also Read: 92% Repeat Consumers, 15% Month-Over-Month Growth: The Secret of Nandu's Chicken Is Worth Knowing

Aniket Das, Executive Chef at Aloft Bengaluru Cessna Business Park says, “Black chicken is a little costlier when compared with that of the regular chicken. Another thing to mention, this chicken is available in few cities in India, not all Indian cities are familiar with it yet.”

The government rates for black chicken are 800 for female and 700 for male each, whereas it almost doubles with private sellers. The private sellers’ price for black chicken varies between 1200-1500, each.

What is the Taste of Kadaknath Chicken Like?

Chef cooking Kadaknath chicken at one of the events by Restaurateur and Chef Mujeebur Rehman

Wondering yet? We got the answer from the food industry experts.

“In the restaurant industry, many hybrids have gained hype for all right reasons. Kadaknath Chicken, apart from being very healthy especially in winters, is the meat of a matured chicken. It is very tender, and its taste and texture are quite subtle as compared to white chicken. The only difference is, Kadaknath’s meat is harder and stretchy,” says Restaurateur and Chef Mujeebur Rehman.

“I look forward to restaurants to include Kadaknath Chicken in their special menus,” he adds.

“Kadaknath chicken and its gravy have good and lasting flavour compared to that of the regular chicken. After eating the kadaknath chicken, its flavour stays much longer in your mind!”

~ Executive Chef Aniket Das

Executive Chef Aniket Das, Aloft Bengaluru Cessna Business Park, to make the diners aware about the Indian breed says “we display the story via personal interactions with our guests”.

Roberto Apa, Chef De Cuisine, Bene, Sheraton Grand Bengaluru

So, the question is – if the meat is hard, then how it could be cooked? Chef De Cuisine Roberto Apa suggests, “Due to less content of fat the meat tends to get tough if we cook it in the way of roasting so we cook it in Sous Vide cooking pot.” “The fat marbling in the meat is not enough as compared to other chicken making it little more time to cook,” he says.

People's Reaction to The Flavours of Kadaknath 

Mujeebur Rehman tells he had served Kadaknath Chicken at 4-5 food events. He noticed that people who are more experimental and like to have rabbit, emu or quail were interested in trying out Kadaknath chicken as well; people like it as korma.

“Under Indian cuisine dishes such as Biryani and Murgh tariwala are well in demand. Kadaknath chicken Chettinad is a south Indian dish that is ordered pretty often in our all-day dining Nook,” says Executive Chef Aniket Das.

The Black Chicken Trend is Slowly Picking Up at The Restaurants

“Black chicken is a unique ingredient. Restaurants rarely serve Kadaknath as it is a rare and ‘luxurious’ ingredient. At Esora, we like to give that little extra to the diners, and are always open to spread our wings wide to explore new flavours and ingredients,” says Sagar Neve, Restaurateur and Director at Esora, Mumbai. Sagar, who is also the owner of Mondo Fine Dine restaurant in Mumbai, says, “We have a concept changing our menu every 15 days, and this is the first time we are using Kadaknath chicken at Mondo.”

Roberto Apa, Chef De Cuisine, Bene, Sheraton Grand Bengaluru, says the diners at the restaurant and hotel are still not aware of the chicken breed. “The Consumption is quite strong as lots of our guests want to experience the taste of the Kadaknath chicken. I, also, suggest many guests to try it once to taste the robust flavours of the chicken. I think we should start promoting black chicken to our local market so that people will be educated to know the bird and would increase the breeding.”

Silkie Soup served at Mondo Fine Dine restaurant

Restaurateur and Chef Mujeebur Rehman believes, with social media talking about the breed, it’s not much complicated to spread awareness about Kadaknath chicken. “People who eat desi chicken or Turk (Murgabi), love Kadaknath a lot. The consumption is more in South India and Madhya Pradesh. As people are becoming experimental, I have seen, they want to explore the flavours of Kadaknath too that I have been serving during food events and festivals,” he says.

“Although kadaknath chicken which is one of the native India breeds has been around for a long time. The consumption is literally non-existent compared to the organised poultry sector and consumption of broiler chicken. In recent months, it has gained some mind share with the consumers owing to its unique characteristic black outer and inner colour,” says Narendra K Pasuparthy, Chief Farmer and CEO, Nandu’s Chicken.

Narendra further adds, "As an industry leader in poultry breeding and broiler production, we see kadaknath chicken as a passing fad/fancy which will settle down in time."

Narendra is of the view that "Kadaknath chicken has existed in the past and will continue to be produced to meet small pockets of demand in rural India and be served as a novelty item in urban India."

"In addition to the above, the production of kadaknath chicken is very unorganised and fragmented which may not be able to meet the demands of the organised sector which will demand consistent and quality supply of kadaknath chicken," says Narendra.

Wok Tok is a pan-Asian speciality restaurant that blends in the best of Vietnamese, Thai, Japanese and Chinese culinary excellence. The restaurant is located at The Grand New Delhi where Executive Chef Anuj Kapoor has been preparing the most intricate and significant time-consuming broths. These broths take anywhere between 6 to 12 hours to be ready. Bursting with flavours, they are then married with the choicest speciality ingredients flown in from Japan, Singapore and Thailand.

“Ramen is arguably one of the most intricate preparations, with substantial time-consuming broths that are both intense and delicate at the same time.”

~Executive Chef Anuj Kapoor

In a candid conversation with Restaurant India, Executive Chef of The Grand New Delhi, Anuj Kapoor speaks about the importance of maintaining the authentic flavours, especially at pan-Asian restaurants, while serving soups to the diners.

Serving Ramen Noodles at Wok Tok

Spicy Tofu Ramen

Ramen is an authentic Japanese preparation and it’s quite a wave now, worldwide. It’s much popular among people in Japan and the US, and now is entering the European market as well. People are going gaga over ramen. Most of the versions of ramen that I had tasted in India are the shoddy versions of thupka. The broth is the building block of the ramen. The beauty of real ramen lies in the potency and intricacy of its broth or the stalk, which has to be treated with an utmost sanctity. I am right now doing six varieties of ramens at Wok Tok, the Pan-Asian restaurant at The Grand New Delhi. Each one has a separate, dedicated broth. For example, the sea food’s ramen has a broth made of lots of shellfish, crabs, prawn heads and shells, and lobster head in the water. It takes two hours, beyond that if you boil, the broth turns bitter.

Gyoza Ramen

A sweet direction is given to the seafood ramen. I had added celery, carrots and fennel bulbs. It’s not sweet in taste, but in flavours. Six-eight hours are required to create the broths. They are very intricate. When I talk about the chicken ramen, in every sip of the broth you will taste the meat. Shitake Mushrooms Gyoza or the dim-sums have the chicken fillings inside; there is a veg version of Gyoza too. Tofu version of ramen is also there; the filling is chicken mince. I have added a twist in Pad Thai by infusing Thai flavours; even the noodle changes. The noodle here is flat rice noodle, and the broth has Thai herbs. It has Kafir lime and lemongrass. I have used intense flavours. I had used straw mushroom which is rare.

Must Read: Four On-Trend Soups at Restaurants in India

Cooking With Artisanal Soya Sauce 

Chicken Ramen

I have used artisanal soya sauce which is still being made in a few parts of Japan. There, the sauce is made in a very manual and a home-style manner wherein they have these huge wooden screens, a big pit in the house where soya bean is fermented; the sauce is made with fermented toasted soya beans. The slurry from the pit is taken out after weeks or months, and even years, and then placed on the wooden trays or screens where they are pressed manually to get the extract. As compared to the industrial preparations of the sauce, the artisanal soya gives a much better rounded-off flavour rather than sharp, salty.

Ramen Trends: India is Now Opening up to International Influences

Ramen trends have only begun to catch up. Only very few people have introduced the ramen so far. But India has been the land of Tibetan food of thupkas. Traditionally, India is not a soup country. We don’t really have more soups that we could speak of. Mulligatawny is supposedly a soup from Andhra and is internationally acclaimed. But that’s the only soup you can think of. Others are tamatar dhaniya ka shorba, dal ka shorba. We, Indians, do not eat course wise, traditionally. In the past two generations, people have opened up to international influences. It is still a long way for other cuisines to happen in India at a mass scale. But Chinese (Sino-Ludhianvi, Chinjabi), Italian, Thai and then others are happening slowly. Tibetan has been long enough here for people to love their dim sums, noodles, and soup on a mass scale. Thupka and ramen are examples of noodle soup. I think it’s only an evolution of the model soup phenomenon.

Pad Thai Ramen

Fresh and Locally-sourced Produce Will Take the Lead in 2019

There will be more focus on organic, fresh and locally-sourced produce. I see a reduction in the processed veggies at least in the high-end circuits. The processed foods start from the uppermost edge of the spectrum and then filter down to upper-middle, middle and then lower-middle class. Right now, the processed foods in terms of fresh veggies, the perishables, have had their stay with the top echelon of the society. It will filter now to upper and lower-middle class where it will find huge volumes. But the upper echelons, due to the health reasons, will see a decline in using the processed veggies and will move towards the fresh produce. 

The processed veggies industry will see much more massive consumption among the middle class. Processed food is something very different and is not going out of fashion any time soon.

"We are seeing a shift where spaces are designed for the parents and the activities are designed for the kids."
~Clifford Warner, Chairman of entertainment strategy and leisure design agency Mycotoo.

Customer experience remained the buzzword at MAPIC this year. From the current retail trends to introducing the new gourmet concept, 8,500 delegates including over 2,000 retailers came together on the Cote d'Azur to discuss it all. MAPIC has a high influence on the retail and the real estate business. Over 80 countries came together at Cannes for the 24th edition of MAPIC 2018 to discuss how retailers and property owners are deploying new services to enhance the customer experience.

Speaking about the challenges in retail and introduction of new concepts in food and beverage (F&B) industry, MAPIC's Nathalie Depetro, said, "Clearly, retail is challenged in the current disruptive climate but what was noticeable this week was that people were talking about solutions and potential for development." Nathalie further added, "Online and offline will co-exist, new concepts in food and beverage, leisure, sport, health and entertainment will become increasingly important in the overall shopping experience and increasingly important as part of the MAPIC community." "Online and offline will co-exist, new concepts in food and beverage, leisure, sport, health and entertainment will become increasingly important in the overall shopping experience and increasingly important as part of the MAPIC community."

Also Read: The Future of Retail

One could see the Asian connect with huge participation of the brands at MAPIC 2018; an Indian pavilion was also the part of the Cannes event. With Daiso being the major sponsor, there is a speculation on more Asian F&B businesses entering the European markets. This will be a huge development in the industry.

Delegates at MAPIC held the view that entire retail real estate industry must embrace change to transform traditional shopping malls and stores into a multi-experience urban destination combining food and beverage, healthcare, new technology, leisure, sport and more.

Food Retail Facts and Figures

• Customers who eat at shopping malls spend 27 minutes longer on an average and 18 per cent more on their overall transactions.
• Over the last 10 years, the food and beverage operators have doubled the amount of floor space at shopping centres.
• In Asia, the amount of space dedicated to F&B is forecast to reach up to 30% or more of the total space by 2025; In the UK, Canada and US, it is expected to reach 20% by 2025.

Indoor entertainment was one of the leading stars at MAPIC exhibition halls. Therefore, it won't be wrong to say indoor entertainment will be the next big trend in the Asian market, including India. We don't have as many good suppliers in our country, but with time we, surely, will see more of the indoor entertainment at shopping malls and standalone places.

Food retail trends are something not to be missed at MAPIC 2018. Here are four key food and beverage retail trends that will hit the Indian markets soon.

Fast Casual Concept

When real estate players are looking at the distribution of F&B brands into their locations, there is a lot of demand for fast-casual concepts - a combination of QSR and casual dining. These are very niche concepts. The fast-casual concept gives an opportunity for brands to build the relationship with consumers. This trend of QSR will become the clear winner in the future.

The Connect with Technology

Technology in the retail industry used to be about efficiency but one could see how it has surpassed that. Efficiency is just one parameter of technology. Consumer experience is one of the major components. Move over operational efficiency, data-driven technology is becoming consumer-focused. We are glad to find more technologies in the F&B industry upping the ante to serve customers better, even after the sales.

Nicolas Standaert, Founder and CEO of Nearbuy Group, advised physical stores to move from focusing only on selling. "The focus is still too much on the strategies and tactics of selling, rather than on the customers and their experiences," he said. The food and beverage are just not about providing service, but to create an experience for customers.

In a sign of how all actors in the retail business need to re-think strategies, Davide Lardera, CEO of Scalo Milano Outlet & More urged landlords to work closer with outlet retailers.

"You can no longer just be a landlord and take the rent… if you do, you are dead."
~Davide Lardera

There were lots of suppliers at MAPIC 2018 who were providing solutions to existing retail companies in F&B, and otherwise. All the large, small and mid-size players from Europe, US and Asia shared insights on how the technology is driving the food and beverage industry. That's one big connect! Moving forward, the technology in F&B will be dominant.

Veganism and Vegetarianism

This year veganism, vegetarianism and eating healthy are really knocking the doors of the F&B industry worldwide. The community is small yet but will grow, especially, at the mature markets in Europe, the UK and the US. They have somewhere stabilized with the QSR part of it with their service. The UK supermarket chain Waitrose, recently, launched a range of new vegan products - tartar sauce, lemon mayo, pizzas, cheese and burgers. The vegan and vegetarian food and beverage are still led by independent entities; there will be exponential growth with time in India.

Specialised Beverages

At MAPIC 2018, it was a delight to see the beverages brands competing with the established burger and pizza players. Coffee has always been big. Now, specialised smaller beverage concepts like chocolate and tea are coming up. Tea, yogurts and chocolates have caught the attention of various beverage brands. The yogurt and tea concept are quite Asian. There is a lot of diversification happening in the sub-category of beverages. That's something unique; the newer beverages concept could be a game-changer for Indian markets.
Unique concepts, speciality tea cafes like bubble teas, finer teas, chocolate beverages (with the healthy options of the chocolates from Belgium and France) remained the spotlight too.

We are not a heavy coffee-drinking culture. So, these concepts are interesting, especially, for markets in India. Although the international market is still coffee-led, the trend of the speciality beverage is picking up. The beverage brands have also combined these concepts with healthy eating as well. That's a good connect!

Edited by Sara Khan, Feature Editor, Restaurant India.

Various new concepts and trends have been introduced in the market which is trying towards providing these healthy attributes to people. The concept which started as a fun, providing something new and unique to the customers has now become a trend which many restaurants are adapting to. The implementation of activated charcoal in dishes has grabbed people’s attention across the globe and now the trend and concept can be seen nationally.

Just when people thought that the latest color trend in food was rainbow, a new color has arrived in the market which is certainly darkening the mood. ‘Black’ is the new color which has invaded the food market in the form of burgers, pizzas, ice creams and many other dishes and beverages.

Activated charcoal is the byproduct which is formed after burning coconut shells, woods or other plant materials. It may sound dangerous but the byproducts from coconut shells are harmless which are different than eating burnt food. The charcoal is considered activated as it is negatively charged. Activated charcoal is meant for detoxification and maintaining proper level of cholesterol. Keeping the health conscious people in mind, many restaurateurs are now including activated charcoals in the menu which they are serving.

Activated charcoal has been in use from a very long time in a different profession. Doctors use it for treating poisoning and drugs overdose. But with the trend changing every now and then in the food industry, chefs have started crafting elements on the plates using this ingredient. The smoky taste and dark colored appearance is attracting people which is providing a premium feel to the food.

The Freshmenu is one such restaurant in Gurugram which is playing with this ingredient on their menu. They have many activated charcoal dishes which are loved by their customers. Black appam served with an egg topping, black sourdough bread and black sauce are few products which are served by them. “It adds to the aesthetic value of food. Whenever we use activated charcoal in our dishes, some parts of the food is highlighted which satisfies and attracts the customers eyes. We personally believe that a customer initially judges the food by their eyes and later with their tongue,” says Harish Vashishta,  Chef at Freshmenu.

As this ingredient is made from the burnt coconut shells, the flavor is somewhere related to tender coconut. The appearance and the healthy aspect of activated charcoals are creating a sense of buzz among the people who are not aware about such a thing in the market.  Activated charcoal has been in existence since a long time before it was used as food ingredients or doctors aid tool. Previously people used this ingredient as toothpaste before it expanded its reach towards the food industry.

With various trends hitting the food industry every now and then, activated charcoal has a lot of opportunity in building and sustaining customers in the market. The dark physical appearance with which it comes can be considered as the USP for them towards welcoming people to try the food. 

With more and more advancement F&B industry is going along and things are getting more modernized for restaurants. Indian food market has witnessed a drastic digital shift in last couple of years where the digitalization has been on a rise. Keeping the trends in mind, restaurateurs are coping up with the changes and modifying things in order to meet people ’s expectation.

And, as customers are expecting to get engaged with the restaurants keeping the current fashion and trends in mind,  the only option left with the restaurants is to come up with a plan for meeting their expectations. Otherwise, things will get worse for the brands causing them losing their business. “People are now very smart and they know how things work in the food industry. With the digitalization happening around, customer’s expectation towards us has changed,” says Rohan Saraf, owner, Roadhouse café.

Taking Things Digitally

Digital ordering and delivery is a trend which has taken the food market by storm because of which almost every restaurant is now providing these services. Looking at the growth of these two factors, it’s definitely reshaping the restaurant industry. The concept of same hour delivery has also been introduced in the food market where a customer gets their food within an hour from the time of the order placed. The patience level can be seen decreasing by the day among the customers making the restaurants work at a much rapid pace. They have to be quick now without dropping an inch in their food quality.

Online ordering applications like Zomato and Swiggy have certainly witnessed a great demand since the trend has come into the industry. Almost every restaurant is now linked with these apps making the online delivery quick and easy for the customers. With various payment methods and simple interface, these applications are in great demand. 

“Online ordering has certainly changed the way restaurants used to work earlier. Many people now prefer to enjoy outside food while sitting at their home. With the facility of getting the food delivered right at the doorstep, digital ordering has met a new level and is expected to grow more in the upcoming time,” shares Kajall Gangwani who is the owner of Café Brown Sugar. She further adds, “We especially have an outlet in GK 1 which is a takeaway venture. The amount of online orders that we get on a daily basis is something incredible. Digital ordering has certainly reached another level which is providing a lot of options for customers.”

The trend of online ordering is expected to expand even more in terms of numbers in the coming time. According to a survey, it is said that the volume of digital ordering will be getting double in 2018 in the Indian food market. Restaurants which are not having online delivery options have to shift towards this platform otherwise things can get worse for them in the upcoming year.

Restaurateurs should understand that digital competency is one of the key in the business. This basically means that the restaurants should establish digital ordering and should do their best in delivery expertise. Otherwise, they have to face the consequences which will not be good for their brand in sustaining the market.

The culture of eating out is growing and so is the consumer’s demand for variety. They’re on the verge of exploring be it cuisine, service and ambience.

Theme is Therapy:  Theme based restaurants is the new fad among customers these days. “Hospitality Industry gives you a wide platform to perform infinite number of arts, it has always been my passion but I wanted to do something fruitful and unique in the industry since forever. As they say, there is a time for everything and then, came my day when I thought of starting the business and getting in to the industry to build a theme based restaurant,” shares Shashank, Co-founder of Mayabazar who has created a theme where customer feels relaxed from the time they  step in. The peaceful ambience in shack works like a therapy where customers enjoy the quality time with loved ones, forgetting all the hustles of a routine life.

Boozing is High: With Urbanisation and western culture taking over, consumers have accepted drinking as a part of their life. Celebration is incomplete without cheering some shots together which inaugurated the pubs and bar culture. They give everything at once be it food, drink or service. “Gurugram as a destination is quite favourite among corporate, youngsters, family and youth, and when there appears a place which has something to offer to all – it is called Molecule.  We are particularly known for our excellence in the service and culinary skills, topped off with the masterfully brewed beers and an extensive selection of spirits,” avers Manish Sharma, Founder of Molecule Air Bar.

Delivery: Delivering food at the doorstep has filled the void in this industry. Consumers lead a busy lifestyle nowadays which makes eating out difficult and then they prefer the food to reach them instead of reaching to the food. “Earlier, going out was an occasion in itself. Today, the everyday requirement of eating and surviving are met with online ordering,” says Rahul Gupta, Founder of The Empress as there  are endless options, people are ordering all three meals of the day and late night cravings too is met.

Bakery Boom: Indians always had a sweet tooth, and bakery holds special heart in India since forever but bakery needed a boost. It was essential to appreciate the bakery in India as it is appreciated in Europe. “One common trend that I have noticed in the Patisserie business is the maintenance of high quality standards. In contrast, the bakeries in India have regularly used pre-mixes and other substitutes to reduce cost which may give a satisfactory taste to the product but at the same time have low quality standards and contain high amount of preservatives,” says Nakul Vohra, Founder of Maria Cookbook.

Globalisation has led to some pretty big changes in India. But perhaps the most critical is the change to the Indian diet. Millennial makes approx 65% of the total population of India right now. They are the people who are constantly exposed to global trends, lifestyles and are well reading. Over the past few years, India witnessed a thunder of cafes, pubs, dine-in restaurants, clubs, lounges and international fast food joints inviting more people to invest in the business.

Indian food service industry is suppose to reach INR 408,040crores by 2018, says NRAI food service report seeing the great opportunity that the market holds. Millennial food habits are different from their parents and siblings born before them. They eat out more often. Ultimately their interest shifts from the home food to the foods available outside. The tribe of non vegetarians has increased and families are now purchasing food that was once home cooked giving way to lots of new startups and concepts a green signal.

Possible Reason Behind This Change

Over the past decade, India has grown rapidly becoming more urbanized and mechanised. As the per capita income of the Indians has increased, there are more working people in house now. Both male and female members of family is now involved in nine to six jobs where they hardly get time to cook for themselves. With busy schedule and work life, eating out has been the easiest way to reach out to hunger. Sometimes people also prefer dining out just to flaunt their social quotient but this happens in some cases. 

Also, one of the real game changer was the entry of the American food chains such as McDonald’s, KFC, Domino’s, Pizza Hut etc. in the Indian market when Indians where just learning about eating out. “The reason of a successful partnership I believe is, keeping our customers’ requirements always our priority,” shares Amit Jatia, who was one of the early pioneers to introduce the concept of QSR in India. From being a complete alien concept to now being a go-to option suiting every occasion, the group has come a long way. On the other hand, restaurants serving low fat, carbs, no Trans fat, who are transparent about their ingredients, sugar free, low salt will eventually come under the good book for the customers. The more people dine out, the more revenue they generate. They end up offering great offers and taste so that the customers continue their patronage. “I feel you should always remain true to what your brand stands for but should be nimble footed enough to tweak your offerings to meet the consumer needs,” shares Amit Burman, of has started the sweetened juice business in India.

Also, people are becoming much more adaptable to the new innovations, fast evoluion and global trends.

F&B Industry has been on a bull run from last three years and this is only going to get bigger and better. With the advancement in technology and culinary education, food and beverage today has taken a whole new shape. In year 2017, we've seen a wide range of food and drink trends reflecting changing attitudes towards health, community and the environment. While many trends have faded away in year 2017 like molecular dishes, drinks and many more, 2018 looks more promising to have f&b trends promoting authentic Indian, healthy food. While this all is happening, I count on following top trends for the coming year:

Molecular Gastronomy will find no space: Molecular Gastronomy is considered to be little unhealthy for a person’s health as it involves usage of gases at certain level to make a unique dish. In year 2018, this type of food trend will exit and make way for traditional Indian Cuisine. The use of chemical agents to result in changing the texture, colour and presentation of food is in trend from ages now but due to some serious health cases recently been witnessed while having this, it will exit from the market.

Vegetarianism is high: Not only vegetarians but surprisingly meat eaters have also started to develop affinity towards green delicacies; thanks to its low calorie, enhanced nutrient value and health benefits.

Super foods are in: Focus in developing recipes around newer super foods will also be a big hit. All you need to do is create it right and then own it.

Food Physics: Advanced molecular cooking and other techniques of physics which are under research might suddenly take center stage. We are already developing things around this.

Fusion is back: Fusion again is getting in. Eating smart food and experimental cuisine is the fashion amongst newer generations.

Pre-plated: Quick and pre-plated food is the preference over silver service. Guests want quick service which is crisp and not too detailed.

About the Author: 

Chef Akshay Nayyar, 30 year old has been recently awarded as Young Entrepreneur 2017 at 3rd Middle East Hospitality Excellence Awards, Dubai. Chef Akshay was the Master of the “Khichidi” event (Guinness World Record) along with Chef Sanjeev Kapoor at World Food India 2017.He is also awarded as the most celebrated Chef in U.A.E in 2016 by Ministry of Chambers of Commerce, Government of India. Besides hosting the Honorable Prime Minister of India Shri Narendra Modi and crown prince of Abu Dhabi H.H Sheikh Mohammed bin Zayed Al Nahyan in U.A.E, Akshay is also the face of Middle East’s biggest reality food show “FOODSHALA” over the past 6 years. He is the founder & M.D. of Gourmet Restaurant Concepts Pvt Ltd. Currently Co-owns Kopper Kadai (Delhi & Bangalore), Tum Tum Asia (Dubai), Just Fired, Itra by Akshay and many more.

With F&B becoming the most emerging industry wherein everyday new trends are transpiring with sheer dynamics and eating behavioral patterns of consumer’s food is taking several shapes and formats. Social media has glocalized all of us now and has become an open-window to showcase new things every now and then. Not only this hospitality industry has become one of the most sought-after industry giving us the power to create new concepts. It not just excites us, but also gives us the energy to be on our toes and to dream up new ways of making it more enjoyable for our consumers. The industry has developed a lot since the recent trends and new technologies are infused in the market.  The hospitality sector is one of the key drivers in the overall economy of the country as well as the whole service industry. Some of the trends that we see coming in 2018 are:

Use of Micro greens in modern kitchens: As the global hospitality is changing every day so is the demand of the people. Globally people are asking for a more attractive, tasty and healthy food. Food production is not only preparation of food, the modern kitchen has changed which is not only serving delectable food but is also looking after the aesthetic appeal of the food therefore both the taste and the presentation play a vital role for the success of a modern Kitchen.  Micro Greens is a trend in the hospitality industry, chefs are using micro greens on their plates along with edible flowers so that the whole dish looks attractive. These micro greens are not only savoured for their valued looks but are also full of essential vitamins and minerals and are being used for garnishing soups, salads, plate presentation. The aim of the study is to identify the various Micro greens that contribute to the aesthetic appeal of a chef’s food and to understand the need and importance of using micro greens by chefs of a modern kitchen.

Vertical Farming: Research shows that vertical farming offers higher yields with less land, less time, and no pesticides. So I strongly believe that this is something which we must definitely incorporate in our farming techniques.

Free-from foods/ Fermented foods: Free-from foods is most likely to become a fast-growing market, so there is a need to serve gluten-free, dairy-free, vegan, organic – but overall, healthy food – as standard. It’s a reflection of the growing demand for healthier, cleaner food, for reasons ranging from the rising tide of food-implicated medical conditions to general wellbeing and ethical and environmental considerations. The shift is evident in the growing spotlight on raw food, organics, green smoothies, ancient grains, superfoods and gut-friendly fermented vegetables, as well as kefir and kombucha.

3D Food Printing: 3D food printing offers a range of potential benefits. It can be healthy and good for the environment because it can help to convert alternative ingredients such as proteins from algae, beet leaves, or insects into tasty products. It also opens the door to food customization and therefore tune up with individual needs and preferences.

Zero-waste: What would the world look like if we produced no food waste? Imagine a system where nothing goes to waste and materials are constantly repurposed. Minimizing food waste is something we’re 100% behind and the war on waste is gaining traction. We intend to build a system where the by-products of one activity become the resources for another.

New Delhi: We are delighted to enter in the seventh year of the Indian Restaurant Congress 2017 which will be held on 28th- 29th August at JW Marriott, Aerocity, Delhi. Indian Restaurant Congress 2017 is the leading Business and Knowledge platform for the restaurant and food industry.

Zorawar Kalra, Founder and Managing Director, Massive Restaurants Pvt Ltd, Conference Chairperson for the Indian Restaurant Congress 2017 says “Culinary innovation and contemporary presentation should be the key focus for restaurants in the coming year. Chefs and restaurants should also back to their roots for bringing out the traditional, lesser known dishes to the forefront and contemporising them for today's well-travelled, curious and adventurous diners, to deliver a stellar dining experience”.

This year restaurateurs, chefs and industry leaders who will grace the two day event with their presence are Celebrity Chef Ranveer Brar, Mr. Unnat Varma (MD, Pizza Hut- India Subcontinent), Celebrity Chef Ranveer Brar, Mr. Unnat Varma (MD, Pizza Hut- India Subcontinent), Mr. Ashish Kapur (Founder & Director, Moods Hospitality Pvt. Ltd.), Mr. Sameer Bhasin (CEO, Barbeque Nation), Mr. Varun Tuli (Director, Yum Yum Cha) to a name of few.

Internationally acclaimed Celebrity Chefs and World’s leading Restaurateur will also be seen at IRC 2017. Chef Akmal Anuar (Co-Founder & Chef, 3Fils Restaurant) is one of the leading chefs of World's 50 Best Restaurant, and Celebrated Chef Romy Gill (Celebrity Chef & Restaurateur) from UK and dearly termed as the Curry Queen will speak on building Experiential food experiences. Mr. Stelio Nathanael (Chief Executive Officer, Gold Brands) of the Largest Food chain from South Africa & the only Listed food company in South Africa will address on building a food empire and his plans for India market. The two day conference would also witness Speakers and delegates from UAE, UK, US, Malaysia, Singapore and the South African regions.

"Today consumers who are drawn to an experiential dining experience are willing to pay more, too. Indian Restaurant Congress 2017 will share the building blocks of the food service in an innovative ecosystem. It is the platform where restaurants, chefs, brands would find future business models and ideas to address tomorrow's market demand", says Ms. Ritu Marya, Director and Conference Convener, Franchise India.

International speakers like Chef Akmal Anuar (Co-Founder & Chef, 3Fils Restaurant), Mr. Stelio Nathanael (Chief Executive Officer, Gold Brands) biggest brand of South Africa and Chef Romy Gill (Celebrity Chef & Restaurateur) will be sharing their business instinct and food knowledge’s for the first time in India. The two day conference would also witness Speakers and delegates from UAE, UK, US, Malaysia, Singapore and the South African regions.

The Theme for Indian Restaurant Congress 2017 would revolve on ‘Experience’ including- Food, Service, Design, delivery and the Digital Experience and new ways of engagement of the customer with the brand. Highlights from the event include the sessions that would focus on every single aspect that helps in building a Restaurant Experience – Food Trends, The new law in food game, Innovation etc. On the sidelines of the main conference, there will be a BAR & Cigar Summit on 29^th evening followed by, CHAI & BUN Summit on 30^th morning. For the first time, Indian Restaurant Congress is also having a session on Tech Munch which will be attended by the renowned Digital Food Influencers and Food Critics.

Our partners are Cremica (Title Partner), Fusion Restro (Technology Partner), Posist (Associate), Go Cheese (Cheese Partner) Mobikon (Session partner), Francorp (Knowledge Partner), Indian Culinary Forum (Supporting Associate) and many more. 7^th Annual Indian Restaurant Congress 2017 details can be found at http://www.restaurantindia,in/congress

New Delhi: Burger King’s sales have risen after Mc Donald’s decision to shut Delhi stores. “Burger King has just opened its 100^th store in India, and is now profitable at both the stores and company levels,” Chief Executive for the country Raj Varman said. He said consumption would depend on annual seasonality. On whether Burger King would look to occupy stores that could be vacated by McDonald’s, he said the chain planned real estate deals at least six months in advance and not on events that happened ‘yesterday’.

Burger King has seen a significant number of customers step in to their stores. There is a massive increase in Delhi over the past two months when McDonald’s closed down. But that’s in Delhi. Growth has come equally from other markets such as Chennai and Mumbai. Being on television for the first time since this summer has also helped incrementally in sales. “We did our first advertising in June. As we went on air, we saw heavy increase in traffic,” adds Varman.