Is DIY Meal Kits the next big trend to follow for restaurants

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

Going Back to the Roots

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

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

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

Driven by Authenticity 

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

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

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

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

Embracing the Local Communities

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Rise of Artisanal Cocktails

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

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

Unique Ingredients and Flavor Profiles

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

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

Health-Conscious Cocktails

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

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

Innovative Presentation Styles

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

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

Social Media and the Rise of Influencers

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

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

The Future of Cocktail Culture

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

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

A significant change is taking place in how restaurants source their ingredients, with more establishments now choosing to partner directly with farmers. This direct sourcing model eliminates the traditional middlemen, streamlining the journey of fresh produce from farms to restaurants. Not only does this allow restaurants to access higher-quality ingredients at a faster pace, but it also strengthens relationships with local growers, ensuring a more reliable and transparent supply chain. As a result, this approach benefits both parties: farmers receive better compensation and market access, while restaurants gain fresher, sustainably sourced produce that meets the demands of today’s health-conscious consumers. This transformation reflects a broader shift towards sustainability and efficiency, where technology-driven logistics and local sourcing work together to create a more resilient and responsive food service sector.

Historically, restaurant supply chains in India have been complex, with multiple layers of middlemen that affect both the quality and pricing of produce. Abhishek Sarwate, CEO and Brand Strategist at Utopian Drinks, explains, “There are many middle-men involved between farmers and restaurants. These layers impact the quality of the fresh produce due to the delay between farm and table, as well as pricing, as each of the middle-men is looking for his 'cut.' Reducing these layers by directly sourcing from farmers will help on both the aspects of quality and pricing for restaurants."

However, as Sarwate points out, individual restaurants may struggle to source ingredients from various farms on their own. This is where new players in quick commerce are stepping in to streamline both the demand and supply sides, utilising technology to maintain quality and affordability.

The Shift Toward Direct Sourcing from Farmers

A prime example of this innovation is Mulyam, which has built a network of thousands of farmers to provide fresh produce directly to restaurants across India. Their model not only reduces costs for restaurants but also offers farmers fair prices and market access, addressing long-standing inefficiencies in the traditional supply chain. Mulyam, along with other platforms like NinjaCart and DeHaat, leverages technology to connect farmers directly with restaurants, ensuring produce reaches kitchens in under 12 hours. NinjaCart, for instance, moves 1,400 tonnes of perishable goods daily from farms to businesses, making farm-to-fork delivery more feasible than ever before.

Teja Chekuri, Founder of Full Stack Ventures, highlights the significance of this shift: “The Indian restaurant industry is experiencing a shift with the introduction of direct sourcing from farmers and next-day delivery of fresh produce. This new approach addresses key challenges in the supply chain by ensuring that restaurants receive high-quality ingredients quickly and efficiently. By bypassing intermediaries, restaurants not only secure fresher produce but also reduce costs associated with traditional supply chains.” This model has socio-economic benefits as well, by providing farmers with direct access to markets, improving their income, and supporting rural livelihoods.

The Rise of Farm-to-Table Dining Experiences

The farm-to-table model has gained momentum across India's culinary landscape, with several restaurants embracing this approach to improve both the quality of their offerings and their sustainability. Project Hum in Mumbai is one such example, sourcing its produce from over 230 farmers in Maharashtra. The restaurant not only offers fresh, seasonal ingredients but also connects its patrons with the farmers responsible for growing their food, creating a transparent and immersive dining experience. Similarly, Mharokhet in Jodhpur brings experiential dining to the forefront by allowing guests to pick their produce directly from the farm before it is prepared. This method deepens the connection between diners and the food they consume, reinforcing the importance of knowing where food comes from
Moreover, startups like FarmersFZ and Crofarm are playing a crucial role in expanding the reach of this model.

FarmersFZ, for instance, enables small-scale farmers to sell their produce directly to restaurants and consumers, cutting out intermediaries and ensuring that produce is fresh and pesticide-free. Crofarm goes a step further by offering yield prediction and profit calculation tools to help farmers optimise their operations while ensuring restaurants receive produce in less than 12 hours.

Technology and Quick Commerce Solutions

As the Indian restaurant industry continues to evolve, the integration of direct farm sourcing and next-day delivery promises to address many of the supply chain inefficiencies that have long plagued the sector. This shift not only benefits restaurants by providing fresher ingredients at lower costs but also empowers farmers by giving them direct access to urban markets. As Chekuri notes, “This innovative supply chain solution enhances operational efficiency for restaurants. Overall, the model represents a notable advancement in the Indian business ecosystem, driving both socio-economic as well as business benefits.” With the support of quick commerce platforms and agritech startups, the farm-to-table movement is poised to reshape the future of dining in India, making it more sustainable, efficient, and consumer-conscious.

Food wastage is a significant issue in India, contributing to both economic loss and food insecurity. It’s estimated that about 40 percent of the food produced in India is wasted due to inefficiencies in the supply chain, poor storage, and transportation problems. This is especially true for perishable goods like fruits and vegetables, which require proper handling and refrigeration to remain fresh. 

Cold storage is another major problem. India produces a vast amount of fresh produce, but due to a shortage of refrigerated storage and transportation facilities, much of it spoils before reaching consumers. This infrastructure gap causes post-harvest losses and reduces the income of farmers, who must sell at lower prices or even see their goods go to waste. Strengthening infrastructure, improving roads, building more cold storage units, and modernising transportation would vastly improve the efficiency of the food supply chain.

The Role of Agritech and Future Prospects

“The future of the Indian restaurant industry, intertwined with direct farm sourcing and quick commerce, is poised for significant technological advancements. As agritech continues to evolve, AI-driven platforms could further optimise farm-to-table operations, enabling precise yield predictions, real-time quality assessments, and even automated ordering systems that adjust based on supply and demand,”Sreenivasarao, co-founder of TraceX (platform that digitises the supply chain process) shared. With the advent of smart logistics and blockchain technology, the entire supply chain can become more transparent, ensuring traceability from farm to fork. This would not only build greater trust between consumers and restaurants but also allow for real-time tracking of produce, reducing food waste and optimising inventory management. The integration of drones and electric vehicles for delivery could further revolutionise how produce is transported, making it more sustainable and efficient.

As consumer preferences shift towards healthier and more sustainable eating habits, the farm-to-table model could become the new norm, rather than a niche concept. In the coming years, restaurants may increasingly adopt vertical farming and urban agriculture solutions, growing ingredients on-site or sourcing from hyper-local farms in urban areas. This could drastically reduce the carbon footprint associated with long-haul transportation of produce. The fusion of agritech with culinary innovation will not only create operational efficiencies but also cater to the rising demand for fresh, organic, and ethically sourced food. In the long term, this shift could fundamentally alter the food supply chain, making it more resilient, sustainable, and adaptable to future market dynamics and environmental challenges.

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

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

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

Shift in Food preferences

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

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

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

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

Customization

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

The Market Scenario

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

The key drivers for the shift:

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

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

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

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

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

In the last few years, food pairing with drinks is one of the most common things to be seen in many restaurants in India. They serve the food with the specific drink which can be a cocktail or any alcoholic beverages in front of consumers. For example, for spicy and sweet dishes, the most preferred option will be citrus cocktail, salty or tangy dishes go well with beer or soda, pairing wine with steak, vodka with fish, gin with seafood, whiskey with Barbeque dishes and the list goes on and on. The food and drink pairings can be customized as per consumer preferences.

One way to boost revenue and enhance customer service is to emphasize suggested or actual meal and drink pairings on your menu. Food and beverage pairings do add refinement to your menu, but it's also vital to remember that there is menu tactics meant to draw attention to the offers and increase revenue.

In addition, it's among the greatest ways to bring out and balance the textures and flavors of your food, creating a remarkable dining experience. So, what are the odds? If people have a good time in a restaurant, they will probably return for more. This now guarantees prospective regular consumers.

Specially curated pairings

Spokesperson from Yauatcha, Bangalore focused on the dining experience said, “The approach to food and drink pairing is centered on elevating the overall dining experience. Whether it’s a signature cocktail or a fine tea, our carefully curated pairings are designed to enhance the flavors of our dishes. It allows our guests to enjoy a seamless combination and taste the best of flavours with a pair of drinks together. These pairings are thoughtfully crafted to ensure a unique experience boosting the overall dining value."

“Megumi offers a unique dining experience that celebrates the vibrant flavors of Indian and Japanese cultures through our signature cocktail program. Each cocktail is meticulously crafted to blend traditional ingredients and techniques, creating harmonious pairings with our seasonal menu. For example, a cocktail infused with cardamom and ginger can enhance the spices in a tandoori salmon dish, while a refreshing sake-based drink complements the delicate flavors of sushi infused with Indian spices. Our seasonal menus showcase fresh, innovative dishes that evolve with the changing ingredients and culinary trends. This dynamic approach allows for exciting new pairings that elevate your dining experience. At Megumi, we believe that food and drink should enhance one another, creating a celebration of culinary artistry and cultural richness,” elaborated Rajit Shetty, Managing Director, Ramee Hospitality who added that whether you’re enjoying a vibrant cocktail with a flavorful appetizer, or a delicate dessert paired with a refreshing drink, every visit promises delightful moments that highlight the best of both worlds.

Innovations in this segment

Speaking on innovations, Tamal Ghosh, General Manager, Yauatcha, Bangalore said, "We constantly push the envelope when it comes to pairing innovations. For example, we’ve introduced refreshing cocktails like the Lychee martini with our set menus to elevate the dining experience. Our pairings are not limited to alcohol—new age options include zero-proof cocktails with intricate fruit blends. Tea and coffee pairings are also gaining popularity, as we believe these can offer a truly unique and refined experience."

Expressing his views, Sumitt Wahal, COO, one8 Commune, True Palate Hospitality Pvt. Ltd said, “The innovation within this space is truly exhilarating. In our recent collaborations in Bangalore, under our “Commune Collective” IP, we curated a menu that was thoughtfully paired with a selection of cocktails crafted in partnership with our liquor collaborators. This approach not only enhances the authenticity of our offerings but also elevates the overall flavour experience. For instance, the smoky, citrus notes of our tequila cocktails perfectly complement the bold flavours of our tacos, creating a dynamic and harmonious experience for our guests.”

“These curated pairings not only appeal to adventurous palates but also showcase the artistry behind each dish and drink who later highlighted that the trend of food and drink pairing is here to stay. It’s more than a fad—it’s a way to bring out the best in both the dish and the drink. Continuous innovation, such as our tea and coffee pairings, ensures that we remain at the forefront of this movement. As our guests’ tastes evolve, we are committed to offering new experiences that will keep them excited about the possibilities,” he added.

Discussing on the trend, Tanya Quadros, Founder & Owner, Banquet18, Bangalore said, “The trend of pairing food with beverages has gained significant traction, especially within the context of modern Indian cuisine. Traditionally, Indian dining was more focused on the food itself, but now we’re seeing an exciting evolution where drinks are thoughtfully selected to enhance the entire culinary experience. This fusion of traditional flavors with contemporary techniques invites diners to explore unique combinations that surprise and delight. It’s no longer just about what to drink with a meal; it’s about creating a cohesive narrative that brings out the best in both food and beverage who added that this trend also caters to diverse palates, making it an ideal choice for multicultural gatherings where guests can appreciate a wide range of flavors and textures.”

Abheet Singh Bagga, Marketing Head, Mirah Hospitality said, ‘’In Hitchki, innovation is at the core of everything we do. We blend Indian flavours with global culinary influences and craft a distinctive offering that resonates with our brand’s identity. From Bollywood-themed cocktails to inventive fusion pairings, we continuously experiment to create experiences that not only engage but also captivate our guests. In an already crowded market, these innovations allow us to stand out and stay ahead of trends, all while remaining attuned to the evolving preferences of our audience. It’s about pushing boundaries and delivering unique, memorable experiences that keep customers coming back.” He further added that, “As consumer preferences evolve, people are increasingly seeking curated, immersive dining experiences. Thoughtfully executed food and drink pairings provide exactly that—something memorable that goes beyond the ordinary. When done right, they create lasting impressions and give customers a reason to return. It’s not just a fleeting trend; it’s a strategy that enhances guest satisfaction and loyalty over time.”

“When you consider specific pairings, the possibilities are truly exciting. For instance, the zesty Pinot Grigio beautifully complements the tangy Goan Fish Curry, balancing the dish’s spice with its fruity notes. Tandoori Prawns shine alongside a Chenin Blanc, enhancing their smoky profile. For vegetarian options, the herbal character of Sauvignon Blanc pairs perfectly with Palak Paneer, while the light tannins of Pinot Noir harmonize with the creamy Dal Makhani. These pairings elevate the dining experience, creating a delightful symphony of flavors that truly celebrates modern Indian cuisine,” he added.

Marketing strategy

From a business perspective, this approach has effectively driven increased footfall. Guests are particularly attracted to themed nights and special pairing events that allow them to explore dishes alongside beverages they might not typically choose. Personalisation plays a crucial role in this strategy. It is needed to continuously customise our offerings based on guest feedback, ensuring that our pairings resonate with consumer preferences. This includes providing low-ABV drinks and incorporating non-alcoholic options that complement our culinary creations.

Challenges faced

There are challenges in every work we do. So, the most common challenges are meeting the unique preferences of our guests, but we embrace it. For instance, receiving requests for sake or baijiu-driven pairings, which push the boundaries of traditional pairing philosophy. While it can be challenging, we believe that these customisations help in enhancing the dining experience and allow us to offer something truly personalised. The goal is always to ensure that the pairings delight and surprise, while pushing the boundaries of what’s possible in the culinary world. Even though, with all these issues, the trend is here to stay, and consumer like to try innovative items as per their likings. There is a demand for this, and it increases the footfall and profitability of the restaurants.

Transformation of mere trend into success

 “At one8 Commune, we’ve witnessed the transformation of food and drink pairing from a mere trend into a strategic component that significantly enhances the dining experience. In today’s competitive culinary landscape, diners seek more than just a meal; they crave a holistic experience. By thoughtfully pairing dishes with meticulously curated cocktails or mocktails that complement and elevate each other’s flavours, we create a sensory journey that will leave a lasting impression on our guests. For instance, sweet dishes pair wonderfully with sweet wines, while more complex dishes, such as spicy or umami flavors, call for low-tannin wines. And if you’re ever in doubt, sparkling wines are always a safe and versatile option, as they pair well across multiple courses,” explained Wahal who pointed out that we approach our pairings with the same level of precision we bring to our culinary offerings.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Use of Natural Ingredients

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

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

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

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

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

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

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

Existence and Evolution

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

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

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

Balancing Premium and Affordable

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

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

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

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

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

Advantage to the Business

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

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

CBD and Botanical Infusions

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

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

Sustainable Spirits

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

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

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

Low or No-Alcohol Options

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

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

Smoke and Aroma Infusions

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

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

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

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

Edible Garnishes

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cultural Diversity and Culinary Traditions

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

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

Symbolism and Significance

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

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

Influence of Globalization

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

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

Adaptation to Local Preferences

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

Sustainability and Ethical Considerations

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

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

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

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

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

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

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

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

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

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

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

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

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

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

In the hospitality industry, there is a notable deficiency in the focus on the profitability of Food and Beverage (F&B) operations within hotels. Often, F&B outlets are not treated as standalone profit centres but rather as components that share overhead costs with the hotel. As a result, many of these outlets struggle to demonstrate profitability on their own merit. Despite hotel brands promoting the incorporation of multiple dining options within their properties, there is scant emphasis on ensuring that these outlets are both profitable and offer unique dining experiences. Typically, these F&B outlets are managed as cost centres, which can negatively impact the overall profitability of hotels. A common industry benchmark is that F&B revenue should ideally account for around 25 percent to 35 percent of total hotel revenue.

To combat these challenges, several solutions have been proposed and successfully implemented in various global markets. One effective strategy is the implementation of centralised kitchens or clustered operations for outlets within the same property or across regional properties. This approach significantly boosts operational efficiency. Another viable option is outsourcing, which not only enhances dining experiences but also helps in cost reduction.

Furthermore, it is crucial for restaurant managers and general managers to operate these outlets as independent profit and loss (P&L) entities, separate from the hotel’s finances. Establishing a distinct brand and market identity for these outlets can substantially aid in driving their profitability.

The effectiveness of these strategies is evident as they have been embraced by successful markets worldwide. The implementation of these strategies requires proactive involvement from property owners and their brand partners. Additionally, at the inception of hotel design—overseen by architects and the technical services team—careful consideration should be given to the necessity and viability of multiple restaurants.

Currently, the base fee and incentive fee in many hotels are calculated on the total revenue and Gross Operating Profit (GOP) respectively, leading to a scenario where room revenues subsidise the operating losses of F&B outlets. This raises a significant question: Should the finances of hotel rooms and F&B operations be separated to ensure better accountability and profitability? This could be the crucial change needed to enhance the financial health of F&B services in hotels, ensuring they are not just supplementary services but profitable entities in their own right.

“We firmly believe that the profitability of F&B operations within hotels stems from a comprehensive approach that emphasises quality at every stage. This commitment involves dedicating ourselves to providing exceptional service, sourcing the finest ingredients, and creating unforgettable dining experiences. By ensuring that our guests receive unparalleled value, we foster both guest satisfaction and loyalty, which are crucial for our success. However, quality extends beyond the food we serve. It includes the ambiance we create, the training and development of our staff, and our dedication to sustainability and local sourcing. These factors not only enrich the guest experience but also boost our operational efficiency and profitability. By focusing on these key elements, we transform each meal into a memorable event, embodying our steadfast standard of hospitality, Director of La Mer Events and Hospitality commented in an interaction.

In many cases, F&B cost controls are either limited or entirely absent in the hospitality industry. Effective controls should encompass every aspect of the operational chain, including procurement, receiving, storage, inventory, and production. Unfortunately, numerous hotels lack these necessary cost controls, while others may allocate food and beverage costs across various outlets and catering services based on revenues. This method often obscures less profitable operations.

It is advisable for hotel owners or general managers to query their chefs and F&B managers about the presence of cost controls across all the aforementioned areas. The absence of a clear understanding of these controls by the F&B manager and chef usually signifies that these controls do not exist, which likely has a detrimental impact on departmental profitability.

“It is recommended that owners or general managers ask their F&B personnel to explain the discrepancies between the actual cost of sales and the theoretical cost of sales for each outlet during each period. The theoretical cost is determined by multiplying itemised sales by the cost of recipes for each menu item. Ideally, the actual cost of sales, which is calculated from the beginning inventory plus purchases minus the ending inventory, should only be one to one-and-a-half points higher than the theoretical cost, accounting for normal waste. A significant deviation from this range indicates a potential control issue within the F&B department that needs further investigation,” Chef Mohit, who has served as executive chef in brands like Hilton and Marriott commented.

Adding to Mohit, Gaurav Shetty, the director at Peninsula Group of Hospitality feels that to sustain and thrive in the competitive hospitality industry, focusing on the profitability of F&B operations is paramount. “It's not just about offering exceptional F&B; it's about optimising every aspect of the operation, from sourcing to service, to ensure each plate contributes positively to the bottom line,” he added.

Labour cost controls are another area often overlooked in hotel F&B departments. If the operation has a schedule that is the same every week, labour costs are not being controlled. Scheduling should consider occupancy projections, hotel activity (if there is a group in the hotel on their own for lunch), events in the area, seasonality, etc.  

“From my experience, the profitability of most hotel F&B departments can be significantly enhanced without increasing menu prices. The key departmental costs to manage are sales and labour. Controlling these costs is equally critical as delivering high-quality food, beverages, and service. By boosting the profitability of the F&B department, you also raise the overall value of the hotel,” Chef Mohit concluded.

In the vast realm of culinary arts, dining has evolved from a basic necessity to a multifaceted experience that stimulates all the senses. Restaurants these days are privileged to witness the metamorphosis of gourmet dining into a form of art, where every component of a dish harmonises to provide a memorable experience that gratifies both the taste buds and the soul.

Gourmet dining represents a delicate interplay between the chef's skill and the beauty of artistic presentation. Every plate is crafted with precision, aiming to satisfy hunger and stir emotions, provoke thought, and awaken a myriad of sensations. The use of vibrant ingredients, the artful arrangement of food, and the attention to detail in every aspect of plating are akin to individual strokes on a painter's canvas, contributing to the overall masterpiece of the dining experience.

However, the magic of gourmet dining doesn't stop with what meets the eye or tantalizes the taste buds; it encompasses the full range of sensory experiences. The sounds of sizzling, the aromatic scents filling the air, and the texture of each bite play critical roles in orchestrating a dining experience that is akin to a symphony for the senses.

Moreover, gourmet dining is a testament to cultural diversity and culinary ingenuity. It blends traditional cooking techniques with contemporary twists, presenting a fusion of historical depth and modern creativity. Dishes infused with the intricacy of global cuisines narrate tales, linking diners to various cultures and culinary heritages worldwide.

Today, restaurant owners are elevating fine dining to new heights, crafting experiences that captivate all five senses. Through their meticulously curated tasting menus and thoughtfully designed dining spaces, they strive to ignite curiosity and enchantment. And, envision dining as a journey, a quest of sensory exploration that leaves an indelible impression on both the senses and the spirit.

Beyond its sensory allure, gourmet dining has the profound capacity to unite and build community. In times of division, sharing a meal can bridge differences, fostering moments of connection, laughter, and shared joy among couples, families, and friends. These moments of togetherness form lasting memories that extend well beyond the culinary delights.

As the hospitality industry continues to evolve, the essence of gourmet dining as a rich, multi-sensory experience remains a constant beacon. It is a tribute to the limitless potential of culinary creativity, where we explore different cuisines and celebrate the fusion of art and culture through palate. 

In recent years, happy hours in India's restaurant industry have evolved from simple drink discounts to sophisticated, multi-faceted events that cater to a broad spectrum of tastes and preferences. This detailed exploration goes deeper into the trends reshaping this popular dining tradition, reflecting changes in consumer behaviour, technological advancements, and global influences.

By offering unique and creative happy hour deals, you can stand out and position your brand as a destination for customers looking for a fun and exciting experience. This can help to build brand loyalty and keep customers coming back. Beyond offering discounted drinks and food, happy hour is an opportunity to create a memorable experience for customers that can help to position your brand, increase brand loyalty, and drive customer acquisition.

According to a survey by Technomic, nearly 75 percent of consumers visit bars and restaurants during happy hour, and 52 percent of those customers stay for at least two hours. This means that happy hour can significantly increase customer traffic and overall revenue.

“In addition to creating a positive brand association, happy hour can also be a powerful customer acquisition tool. Customers are more likely to try a new establishment during happy hour, as they are often looking for a deal and willing to take a chance on a new place. If they have a positive experience, they are more likely to return and become regular customers,” Raj Bharadwaj, Founder & CEO at Status TAG stated. 

Embracing Local Flavors and Sustainability

A significant shift in the restaurant industry is the focus on local and sustainable practices. Many establishments are now prioritising local ingredients not only to support regional farmers but also to offer fresher and more environmentally friendly options. This farm-to-table approach is increasingly visible during happy hours, where restaurants showcase the richness of local cuisine through creatively crafted small plates and regional drink specials. This trend not only promotes sustainability but also helps restaurants differentiate themselves in a competitive market.

Innovative Culinary Experiences

Happy hours are becoming a showcase for culinary innovation. Restaurants are leveraging these times to experiment with new flavours and concepts without fully committing them to the regular menu. For example, fusion dishes that blend Indian spices with international cooking techniques can offer a unique taste experience that's both familiar and exotic. This culinary experimentation often extends to drinks, with mixologists creating signature cocktails that feature local ingredients or contemporary twists on classic beverages.

“You may discover that offering a free drink with the purchase of an entrée can enhance customer retention as patrons are more likely to return for a second visit. Standing out from the competition often involves crafting creative and unique happy hour specials. Consider these strategies: hosting themed happy hours like "Taco Tuesday" or "Wine Down Wednesday" to attract specific demographics and foster a lively atmosphere; incorporating interactive activities such as trivia, karaoke, or games to keep guests entertained; creating special drink menus with unique and signature beverages available only during happy hour to encourage experimentation and boost sales; and providing food pairing deals, for example, a complimentary appetiser with a drink purchase, which can tempt customers to explore new menu items and increase overall sales. Additionally, leveraging digital marketing can amplify the reach and effectiveness of these promotions,” Sneha Arora, Promoter of Metropolitan Club in Lucknow commented.

Wellness and Dietary Trends

Aligning with global health trends, many restaurants are introducing healthier options into their happy hour menus. These include gluten-free, vegan, and low-calorie dishes, as well as cocktails made with natural sweeteners and antioxidant-rich ingredients. The incorporation of superfoods and fermented products not only caters to health-conscious consumers but also adds new flavours and textures to the menu, making healthy options more appealing and indulgent.

“Health is not about the weight you lose, but about the life you gain. Our happy hour menus are designed to enrich your life with gluten-free, vegan, and low-calorie options, as well as cocktails crafted with natural sweeteners and antioxidant-rich ingredients, proving that indulgence and well-being can go hand in hand,” Aditya Singh founder of Manhattan Bar in Mumbai commented. 

Leveraging Technology for Enhanced Experiences

Technology is significantly enhancing the happy hour experience, from the way customers discover deals to how they engage with the menu. Many restaurants are using apps to push real-time notifications about happy hour specials to nearby customers. Augmented reality menus that allow diners to see a 3D representation of dishes before ordering, and QR codes for contactless ordering and payment, are becoming commonplace. These technologies streamline the customer experience, reduce wait times, and provide valuable data to restaurants on customer preferences and behaviour.

Global Influences Enriching Local Menus

The influence of global culture on India's culinary scene is more pronounced during happy hours. Restaurants are introducing global dining trends into their menus, influenced by popular media and increased global travel. For instance, the rise of Korean pop culture has spurred interest in Korean foods like kimchi and bibimbap, which are now featured in happy hour specials. Similarly, Filipino and Japanese cuisines are making their mark with unique offerings that cater to adventurous diners looking to explore new culinary landscapes during their leisure time.

Retention Strategies

Retaining customers is just as critical as attracting new ones. Encouraging them to sign up for loyalty programs, offering discounts for future visits, and hosting VIP events are effective retention strategies. A study by Bond Brand Loyalty indicates that 83 percent of consumers are more likely to continue doing business with a company that offers a loyalty program. Happy hour can significantly transform a business if executed properly. By providing creative specials, leveraging digital marketing, and employing retention strategies, businesses can both attract and retain customers, thereby boosting overall revenue. Therefore, it is advisable to reinvent happy hour offerings the possibilities are truly endless!

The transformation of happy hours in India reflects broader shifts within the restaurant industry towards more sustainable, health-conscious, and technologically integrated operations. These changes are not only enhancing the customer experience but are also helping restaurants to innovate and thrive in a competitive market. As these trends continue to evolve, the future of happy hours looks promising, with even more personalised, diverse, and culturally rich offerings on the horizon.
 

Godrej Vikhroli Cucina is a curated media platform not tied to any specific brand, hosted a glamorous launch event for the highly anticipated Godrej Food Trends Report 2024 at the luxurious Godrej L'Affaire 2024. With the theme 'Provenance,' the report delves into India's rich food culture, exploring the diverse origins of ingredients and culinary practices.

Tanya Dubash, the Executive Director & Chief Brand Officer of Godrej Industries Limited, unveiled the seventh edition of the report, piquing the interest of food enthusiasts like Malaika Arora, who attended to discover the intriguing trends shaping the future of food.

The report brought together over 190 thought leaders, including celebrity chefs, bloggers, and nutritionists, who shared insights on the trends outlined. Against the backdrop of an evolving culinary landscape, the theme of Provenance celebrates the depth and diversity of Indian cuisine. It emphasizes the importance of sustainable practices to preserve culinary heritage while catering to conscientious consumers seeking transparency and authenticity in their food choices.

Tanya Dubash expressed confidence in the report's ability to spark conversations and identify trends in the food industry. She highlighted the growing consumer focus on nutrition and the celebration of India's culinary diversity, positioning India as a global leader in gastronomy.

Rushina Munshaw Ghildiyal, Managing Director of Perfect Bite Consulting and Curating Editor of the report, noted India's emergence as a global culinary powerhouse, driven by a renewed interest in provenance. She emphasized the role of provenance in shaping conversations around food and driving growth in the F&B industry.

Key insights from the report include:

• Authentic cuisine driving travel experiences
• Bespoke cocktails elevating the bar scene
• Chocolate evolving into a sophisticated affair
• Korean cuisine gaining mainstream popularity
• Ghee experiencing a resurgence in popularity
• Women in food industry gaining recognition for their contributions
• Celebrity Chef Ajay Chopra highlighted the authenticity and diversity of Indian cuisine, emphasizing the importance of valuing regional nuances and culinary traditions.

Since its inception in 2018, the Godrej Food Trends Report has become a credible platform for insights into the food industry, drawing from a diverse pool of experts. Through a celebration of Provenance, the 2024 report sets the stage for a renaissance in Indian cuisine, blending tradition with innovation to create a captivating tapestry of flavors.

Radisson Blu in Kaushambi has introduced its newest culinary venture, Skygrill Restaurant, presenting an array of Lebanese and Mediterranean dishes.

"Skygrill represents our commitment to delivering exceptional dining experiences that exceed expectations. With its stunning views, carefully crafted menu, and vibrant ambience, we are hopeful that Skygrill will quickly become a beloved culinary destination in Delhi-NCR." said Navneet Jain, CEO of Radisson Blu, Kaushambi.

The menu is crafted by skilled chefs, showcasing the essence of Lebanese and Mediterranean culinary traditions.

At Skygrill, each dish guarantees a voyage of flavors, from kebabs to grilled specialties, promising a culinary adventure.

"Skygrill restaurant has the essence of Lebanese and Mediterranean cuisine, blending traditional flavours with contemporary flair. At Radisson Blu, Kaushambi, we are thrilled to introduce this culinary haven where every dish on the menu is crafted with passion and precision, promising an unforgettable dining experience." said Chef Dheeraj Mathur, Cluster Executive Chef, Radisson Blu, Kaushambi.

Radisson Blu Kaushambi presents an ideal choice for corporate travelers. It is situated just an eight-minute drive away from the Noida corporate hub, the upscale lodging provides attentive services like on-demand medical assistance, airport transfers, and expansive banquet facilities, alongside contemporary conveniences such as complimentary Wi-Fi and round-the-clock room service.

Train travel is renowned for its affordability and comfort has undergone a transformation into a culinary adventure in recent times.

Supported by initiatives like the IRCTC ecatering policy and partnerships with esteemed providers such as Zoop, passengers now enjoy a diverse menu for IRCTC food orders.

As outlined in the IRCTC Corporate Plan for FY 24-28, catering services contributed 27% to the revenue in FY 22, second only to internet ticketing. Notably, the demand for online food orders surges during peak periods such as holidays and festivals, highlighting the increasing popularity of dining on trains.

With the market predicted to grow at an impressive 30% CAGR from FY 23 to 28, expected to reach INR 1,845.76 billion by FY 28, the sector presents substantial growth opportunities.

Zoop, the foremost authorized partner of IRCTC for ecatering, commenced operations in 2016 with a commitment to provide fresh, delectable, and hygienic meals aboard trains.

Aligned with its vision, Zoop has collaborated with IRCTC to enrich the convenience of train travel by introducing onboard food delivery services, proudly serving as IRCTC's ecatering partner.

Currently, Zoop generates a monthly revenue exceeding INR 2 crores and delivers 60,000 meals each month, with a remarkable 400,000 meals served in the last quarter alone.

With a presence at over 180 train stations across India, Zoop reached a significant milestone by serving 2 million train meals in 2023.

In 2023, Zoop implemented a range of innovative strategies that significantly boosted its growth and revolutionized the travel experience. These initiatives comprised:

1. Hindi WhatsApp Chatbot - Zoop, in partnership with Jio Haptik, rolled out WhatsApp Train Food Delivery, accessible in Hindi and Hinglish. This novel service aimed to simplify the process of ordering train food, reaching a wider audience through a user-friendly WhatsApp automated Chatbot.

2. Google Chatbot - Zoop introduced the Google Chatbot service tailored to train passengers, facilitating food delivery on trains. By searching "Zoop" on Google and selecting "Chat," passengers can seamlessly place orders, monitor their PNR status, and manage orders directly via the chat interface.

3. Instagram Chatbot, Ziva - Zoop also launched a food ordering service through Instagram, leveraging the popular social media platform. This innovative initiative enables train travelers to easily order food using their Instagram account with just a few taps.

4. Pay At Delivery Payment Option - In collaboration with the online payment platform Simpl, Zoop introduced the 'Pay At Delivery' payment option. This feature allows passengers to pay for their orders only upon delivery, eliminating the need for upfront payment.

"We began before food delivery services were even available for trains. Partnering and aligning with the IRCTC ecatering, our goal has been to deliver hot, fresh and hygienic meals from FSSAI-approved restaurants directly to train seats. With 20 Lac train meals served in FY 2023, we now aim for a revenue of INR 50 Cr for FY 2024. We're expanding our operations to more train stations across India and targeting availability at 250 stations by year end." said Puneet Sharma, Founder of Zoop.

Furthermore, Zoop provides 24/7 food ordering options, including pre-ordering, group orders, and specialized dietary selections such as Jain and festive cuisines, sourced from a network of over 2500 FSSAI-certified restaurants.

In addition to food services, Zoop offers functionalities like PNR status checking, platform locating, train schedules, and coach position tracking, simplifying passenger inquiries and improving food delivery convenience.

With the Railway Ministry's initiative to replace pantry car services on 300 trains with AC-3 tier coaches aimed at boosting revenue by Rs. 1,400 crore, and meal services transitioning to base kitchens, e-catering, and train-side vending machines, Zoop pledges to ensure smooth food ordering and delivery for train passengers, accommodating their diverse preferences effortlessly.

The Indian hospitality industry has undergone a massive shift in the past few years. This change is particularly evident in the realm of catering, where we have seen a rise in the demand for luxury catering. As exemplified by establishments, luxury catering has created new avenues for innovation, customer experience, and culinary excellence.

What is luxury catering and why is it suddenly gaining traction? Luxury catering is much more than just serving fancy food on a platter. It's about offering the best culinary experience with personalized service in a way that meets the specific demands of the customers. It’s a key component of the hospitality industry because it has a direct impact on guest relations, it introduces new standards for creativity and quality, and helps the industry overall make more money.

Here are a few ways in which luxury catering has transformed the way we see and witness hospitality today:

Fusion of Culinary Art and Technology: Luxury catering today goes beyond exquisite dishes; it is an art form that blends culinary expertise with cutting-edge technology. Experiences such as interactive live cooking stations, molecular gastronomy, thematic dishes and experiences etc, that are emerging daily with an aim to enhance the dining experience, have become a seamless part of the luxury catering experience.

Personalization and Bespoke Offerings: One of the most significant shifts this space has seen is the demand for personalized experiences. Guests no longer want cookie-cutter menus and dishes. They are looking for bespoke culinary experiences tailored to their preferences. Luxury catering teams work closely with guests to understand their tastes, dietary needs, and cultural inclinations, curating menus that tell a story unique to each event. Whether it's a traditional Indian wedding feast or an avant-garde corporate gala, every dish is crafted with meticulous attention to detail.

Sustainability and Conscious Dining: The rise of sustainability and conscious dining has also greatly influenced luxury catering. Today we see a rise in the number of caterers offering locally sourced, zero-waste options that promote ethical practices throughout culinary operations. From farm-to-table initiatives that celebrate the richness of regional produce to eco-friendly packaging solutions, luxury catering services are striving to create delectable experiences but without harming the environment.

Seamless Integration of Wellbeing: The focus on health and wellness has also permeated people’s dining preferences and luxury catering has responded to this by incorporating healthier options without compromising on taste or presentation.

Embracing Cultural Diversity: Fusion is the future. Luxury catering today has become a celebration of cultural diversity. Caterers weave together flavors, techniques, and traditions from around the globe to ensure that every dish reflects the rich tapestry of global cuisine.

The changes in luxury catering in recent years have led to a broader shift within the hospitality industry where we give more weightage to innovation, customization, and sustainability. There is more emphasis on prioritizing the client and creating memorable experiences tailored to their preferences. As luxury catering continues to push the boundaries of culinary art, service, and environmental responsibility, it sets a new basis for what hospitality can achieve.

Embarking on the journey of opening a restaurant is an exciting jouney, but it requires meticulous planning and strategic decision-making to thrive in a competitive landscape. Before you set foot in the kitchen, it's crucial to map out a comprehensive business plan that encompasses various aspects of your venture. Here are five essential components to consider before launching your restaurant, ensuring a solid foundation for success.

1. Choosing the Right Model of Expansion

The first step in your restaurant business plan is to determine the model of expansion that aligns with your vision and resources. Will you operate solely offline, leverage cloud kitchens for delivery services, or adopt a hybrid approach combining both? Each model has its own set of advantages and challenges, so it's essential to evaluate which one best suits your concept and target audience.

2. Deciding on the Investment Mode

Financing plays a pivotal role in realizing your restaurant dream. Whether you opt for internal funding, seek loans, attract equity investors, or consider franchising, it's crucial to weigh the pros and cons of each option. Internal funding offers autonomy but may limit resources, while franchising provides capital infusion and brand exposure but entails relinquishing some control. Assess your financial capabilities and growth objectives to determine the most suitable investment mode for your restaurant venture.

3. Strategic Partnerships and Approach

Once you've outlined your expansion model and investment mode, it's time to approach bankers or potential franchising partners. Present a compelling business proposal highlighting your concept, market research, financial projections, and growth strategy. Whether you're seeking funding or exploring franchising opportunities, articulate how your restaurant concept stands out in a crowded market and how investors or partners stand to benefit from collaborating with you.

4. Telescope: Prepare Your Five-Year Plan and Solve for Scale

A successful restaurant venture requires a long-term vision and a roadmap for growth. Develop a detailed five-year plan outlining your expansion goals, revenue targets, operational milestones, and strategies for scaling your business. Anticipate challenges and devise contingency plans to navigate market fluctuations and evolving consumer preferences. By forecasting your trajectory and addressing scalability early on, you position your restaurant for sustainable growth and profitability.

5. Microscope: Don't Lose Focus on the Essentials

Amidst the excitement of expansion and growth, it's imperative not to lose sight of the core elements that define your restaurant's success. Quality, taste, and the overall dining experience are non-negotiable factors that drive customer satisfaction and loyalty. Uphold stringent standards in food preparation, service delivery, and ambiance to consistently exceed customer expectations. Remember, maintaining excellence in these fundamental aspects is key to sustaining your restaurant's reputation and staying ahead of the competition.

In conclusion, crafting a robust business plan is essential for laying the groundwork for a successful restaurant venture. By carefully considering your expansion model, investment mode, strategic partnerships, and long-term growth strategy, you can set your restaurant on the path to prosperity. However, while planning for expansion, never lose sight of the core values that define your brand – taste, quality, and exceptional customer experience. With a well-rounded approach that balances vision with attention to detail, you can turn your restaurant dream into a thriving reality.

In the busy lanes of Covolasium Goa, three brothers running their food van was surrounded by customers. While one brother took orders, another was busy cutting and chopping ingredients, and the third was preparing the beloved local dish, Chicken Cafferel. The food truck's menu featured only two items: Chicken Cafferel and Gobi Manchurian, intriguingly listed as "Gobi Fry Chilli." When inquired about the unique naming of the dish, the owner responded with a smile, explaining it was a creative workaround to local regulations prohibiting the sale of "Gobi Manchurian" in Goa.

It's surprising how the simple dish Gobi Manchurian has sparked controversy significant enough to capture national headlines. This Indo-Chinese fusion dish has become the center of debate in Goa, with several municipal corporations prohibiting its sale. The situation has escalated to the point where Gobi Manchurian has become a contentious issue for Goan authorities. Initially celebrated for its popularity, the proliferation of Gobi Manchurian stalls, especially in coastal regions, has recently been viewed with concern.

“Its not just we who have changed the name, most of the vendors and restaurant owners specially in Mapusa region have changed the name of the dish and selling it. See, there is customer demand, people like eating it so would would we get impacted. I respect my local cuisine and i also celebrate the cuisines worldwide,” Jacob Noronha, one of the three brothers running the food van commented. 

In Mapusa, Goa, the municipal council took a firm stance by banning the sale of Gobi Manchurian at road-side stalls and during festivals, marking a significant moment in what has been an ongoing culinary dispute since 2022. This decision followed a call for a ban by Mapusa councillor Tarak Arolkar during a local festival in January, a move quickly endorsed by other council members.

The ban comes amid unspecified health concerns, including allegations of using synthetic colors and lacking hygiene in its preparation. In 2023, actions were taken against six vendors in Ponda for unhygienic practices, and similar measures were implemented in Bicholim ahead of religious festivities.

The ban has ignited discussions on social media and among the public, questioning the rationale behind the administration's decision. Mapusa's municipal council has cited health complaints related to the dish's preparation as the primary reason for their intervention.

“The targeted prohibition initiates a wider conversation on the intersection of food culture and politics. In a country where vegetarianism is intricately linked with cultural and religious traditions, the specific restriction of a well-liked vegetarian dish may lead to unforeseen social and cultural consequences. It encourages contemplation on how dietary preferences and prohibitions can mirror and influence the intricate fabric of Indian society, where culinary choices often echo broader cultural, religious, and socio-economic factors. This culinary dilemma acts as a miniature representation of the broader, sometimes complex relationship between India and China,” Puja Khilnani, Founder of Elephant Beach Cafe in Anjuna commented.

The controversy also touches on cultural and authenticity debates within Goa. Some argue that the dish's popularity, particularly among vegetarian tourists, does not pose a hygiene risk. However, concerns persist that the proliferation of non-local food stalls could dilute Goan culture. This sentiment is part of a broader discussion on preserving Goan culinary traditions amid a shift towards accommodating diverse palates, highlighted by a recent mandate for beach shacks to serve traditional Goan meals.

"It's conceivable that local vendors in Goa may have felt a threat to their customer base when a few introduced a unique dish. In Goa, the consumption of paneer is relatively low, so for vegetarians, the closest alternative to dishes like chilli chicken and chilli prawns was gobi Manchurian. Interestingly, when tourists visit Goa from various places, they easily identify with gobi Manchurian if they're not seafood enthusiasts. I've never witnessed any business loss due to its inclusion on the menu," stated David Lobo, a business owner of StarFish, a casual dining restaurant and bar in the South Goa Colva region.

This is not the first instance of Gobi Manchurian facing scrutiny in Goa. In 2022, the state's Food and Drugs Administration issued guidelines limiting the sale of the dish during a temple fair in South Goa, underscoring ongoing apprehensions regarding food safety and cultural preservation.

The dish's origins add another layer to the debate. Often considered Chinese cuisine in India, Gobi Manchurian is, in fact, an Indian invention, with little to no recognition in actual Chinese culinary practices. This revelation underscores the complexity of cultural exchange and adaptation, as Indian 'Chinese' food, or 'Chinjabi,' blends elements from various regional cuisines, creating a uniquely Indian dining experience that continues to evolve and spark conversation.

Gobi Manchurian, the vegetarian counterpart of chicken Manchurian, is believed to have originated from the creative mind of Nelson Wang, an Indian restaurateur with Chinese heritage, in Mumbai during the 1970s. This dish epitomizes fusion cuisine at its finest. Combining the quintessential Indian aromatics of garlic, ginger, and onion with the kick of fresh green chilies and the savory tang of soy sauce, it represents a harmonious blend of flavors and cultures.

While causing quite a stir in Goa and its neighboring Karnataka regions, the innocent Gobi Manchurian continues to be a beloved dish throughout India. But who knew food could be such a troublemaker, right?

Sanctuary Bar and Kitchen is set to redefine culinary experiences by combining history, luxury, and gastronomy.

Originating from Hyderabad, this culinary haven brings with it a legacy of culinary brilliance and innovation.

After establishing itself as a fine dining in Hyderabad, Sanctuary now aims to set new standards in luxury dining in Goa.

As it expands to Goa, Sanctuary remains true to its roots while embracing new vistas. Every aspect of Sanctuary, from its ambiance to its menu, has been carefully crafted to offer a luxurious dining experience.

The founders, Gokul Krishna, Rohan Gutta, Trilok Potluri, and Mithun Yalamarthi, undertook the initiative to plant more than 8,000 trees, resulting in a lush green environment.

The restaurant is designed by Gokul Krishna, Co-Founder of Sanctuary Bar and Kitchen, as well as Founder and CEO of W Design Studio.

"We are thrilled to unveil Sanctuary Bar and Kitchen to Goa, our vision is to create a sanctuary where guests can indulge in exquisite cuisine, sip on artisanal cocktails, and immerse themselves in the rich history and culture of Goa. With Sanctuary Bar and Kitchen, we aim to offer a memorable dining experience while becoming an integral part of Goa's culinary landscape. Our goal is to celebrate its rich gastronomic traditions while pushing the boundaries of innovation and creativity. Having esteemed culinary talents like Celebrity Chef Sarah Todd and mixologists Agnieszka Rozenska and Louness Ducos on our team adds an extra layer of excitement and expertise to our venture, ensuring a truly exceptional experience for our guests." said Rohan Gutta, Co-Founder of Sanctuary Bar and Kitchen.

Sanctuary Bar and Kitchen introduces Celebrity Chef Sarah Todd as its Culinary Executive and Brand Ambassador.

With her extensive culinary background and profound connection to Indian flavors, Chef Sarah brings a distinct perspective that promises to enhance the dining experience at Sanctuary.

Her signature dishes such as Xacuti Crab Cakes with Kokum Salsa, featuring Goan-spiced crab cakes accompanied by a tangy kokum fruit salsa.

Additionally, the menu offers options like Chicken Kiev Cafreal Bites with Cafreal Dip, presenting bite-sized chicken Kiev with a Goan cafreal twist, served with a complementary cafreal herb dip.

Vegetarian highlights include Paneer Hara Masala Tart with Fenni Pickled Zucchini, showcasing creamy paneer in green masala within a tart, topped with fenni-flavored pickled zucchini, and Jaggery Glazed Carrots, featuring sweet and lightly spiced carrots glazed in jaggery.

For larger groups, the menu offers options such as the Recheado Platter, a Goan variation of the classic paella, abundant with recheado masala and assorted seafood, and the Peruvian Style Morning Glory with Lime Rice, presenting stir-fried morning glory atop zesty lime-infused rice, seasoned with Peruvian spices.

Sanctuary Bar and Kitchen features a duo of acclaimed mixologists, Agnieszka Rozenska and Louness Ducos, committed to curating an unforgettable bar experience.

Among the crowd favorites is the Clear Picante, a concoction of tequila silver, agave syrup, chili tincture, coriander, lime, and clarified milk.

However, the most captivating offering is the signature Its Peanut’s Thyme, crafted with bourbon, peanut butter, vermouth rosso, passionfruit, thyme, clarified milk, jaggery syrup, and lemon, representing a game-changing blend of flavors.

Big restaurant brands continue to make headlines with products featuring prominent plant-based meat analogues, but experiments with whole vegetables and old-school patties hint that the industry’s approach to plant-based menu development is in flux.

The interest in meat alternatives is expanding globally, including in India, moving beyond traditional options like paneer, tofu, and soya chunks. Today's plant-based proteins, which are juicy and adept at absorbing flavors, are so convincing that they often lead diners to question their meat-free nature.

Tracing back to 1896, the concept of plant-based meat is not a novelty. It was popularized by Dr. John Harvey Kellogg, who introduced "nuttose," a commercially produced vegetarian "meat" made from peanuts. This innovation was followed by the introduction of lab-grown meat in 2013 and the rise of companies such as Beyond Meat and Impossible Foods in 2009, bringing plant-based meat into the mainstream in Silicon Valley and beyond.

According to research, globally, the plant-based meat industry is projected to reach $35.4 billion by 2027. While in India, the market size is still small, it is growing steadily, especially in the urban cities. This can be seen in the increasing number of Indian plant-based companies like Veggie Champ making mock duck, vegan burger and kebabs; Vegeta Gold specialising in vegetarian meats like chicken, mutton, prawns, and even meat liver made out of soya, Good Dot has created a ‘vegicken’ and come February, a new brand called Vegolution that makes plant-based proteins using a “super bean” launches in Bengaluru.

Restaurant menus, too, are echoing this rising trend. Take for instance the Seeds of Life in Mumbai that serves a sandwich and wrap both stuffed using mock meats. In Pune, at The Real Green Cafe you can find spaghetti served with mock meatballs. The new Worli outlet of Bastian serves chunks of mock fish in their Sri Lankan curry, while at the Bandra one you can get your hands on “chicken” wings made of the same protein variety. Mock meat has been a permanent fixture across all Yauatchas and Hakkasans too.

The industry is exploring beyond soy-based products, with tempeh and innovative vegetable-based meat alternatives gaining popularity. Recent introductions include jackfruit "meat" and watermelon-based "tuna," demonstrating creative approaches to mimicking meat flavors and textures with vegetables.

Shalu Nijhwan, a whole plant-based nutritionist and chef, commented, “People are increasingly thinking of giving up meat and adopting plant-based alternatives because of the health benefits.” Chefs from luxury hotels are testing the waters to see if they can introduce permanent PBM menus. “It is not just vegans who ask for alternatives, but having heard of or looking at the tempting dishes made by international chefs on social media, many non-vegetarians are also looking for alternatives. We do host weeklong or day-long fests at times, to see if patrons would want to have a separate menu with PBM, and the result has been encouraging,” says Chef Ajjay Choudhary, who runs a gourmet kitchen in Pune.

Adding to this sentiment, Sairaj Dhond, Founder and CEO of Goa-based Wakao Foods, mentioned, "The buzz around PBM is such that eateries, gourmet hotels, and cafes are looking to introduce either separate menus with these products, or dishes and festival weeks comprising different cuisines that can use these alternatives." This reflects a broader acceptance and enthusiasm for plant-based alternatives across the hospitality industry.

The fascination with plant-based meat extends beyond vegetarians, with historical regional Indian cuisines using vegetarian ingredients to create meat-like textures. Gourmet kitchens and luxury hotels are experimenting with plant-based menus to cater to both vegetarians and non-vegetarians intrigued by these alternatives.

Recipes developed in royal kitchens for both vegetarian and meat-eating diners have inspired modern dishes that replicate meat textures with plant-based ingredients. This tradition continues with dishes like nadru ki chaamp and soya-based chaamps, which resemble their meat counterparts.

Despite the enthusiasm for plant-based dining, research into consumer purchasing behavior reveals a gap between stated preferences and actual buying decisions, underscoring the complex and evolving nature of consumer attitudes toward plant-based meat alternatives.

Innovation is key to the successful integration of faux meat into Indian menus. Beyond the usual suspects like burgers and nuggets, chefs are leveraging plant-based meats to reinvent traditional Indian dishes. This approach not only caters to the nostalgic palate of Indian diners but also introduces a novel culinary experience, blending traditional flavors with modern dietary trends.

Adopting faux meat is not without its challenges for Indian restaurants. Issues such as higher costs, sourcing quality plant-based ingredients, and overcoming diner skepticism have been noted. However, creative solutions such as local sourcing, menu pricing strategies, and customer education campaigns have helped overcome these hurdles. Collaborations with plant-based meat producers are also on the rise, ensuring a steady supply of high-quality ingredients.

Industry experts are optimistic about the future of faux meat in India's food scene. With advancements in technology enabling the creation of more realistic and varied plant-based meat options, the possibilities for creative menu innovation are broadening. Despite the optimism, it's still a long journey ahead for faux meat in India's food industry.

Love is in the air and this Valentine's Day restaurant brands are pulling out all the stops to make it an unforgettable celebration. From heart-shaped pizzas to decadent desserts, here's how these brands are spreading the love:

Sweet Gesture

This Valentine’s Day, Mad Over Donuts comes up with their delectable selection of heart-shaped donuts. Whether it's for your partner, family, friends, or even yourself, Mad Over Donuts has crafted three irresistible flavors to indulge in. From the creamy Cupid Creme to the sprinkled Sweetheart Sprinkle. And for a truly personalized touch, their Box of Happiness offers 24 donuts adorned with heartfelt messages, perfect for gifting your Valentine.

Love and Cheesecake sets the stage for a delightful Valentine's Day with their exclusive collection of treats. From the charming 'Love Rosie' bento cake to the classic 'Love Jolie' Red Velvet cheesecake, each dessert is a blend of sweetness and romance. Ideal for celebrations or thoughtful gifts, Love and Cheesecake's creations promise to create sweet moments.

A Toast to Romance

At Bira 91 Taproom, love takes center stage with their Valentine's Love Affair cocktail menu. From February 1st to February 29th, indulge in a tantalizing array of drinks expertly crafted to embody the essence of romance. Paired with Chef Vicky Ratnani's delectable dishes, this celebration promises to ignite your passion and tantalize your taste buds.

Across Beer Cafes nationwide, love is celebrated with the Glowing Hearts Fest—a month-long celebration of amour. With enchanting cocktails and cozy vibes, Beer Cafes offer the perfect backdrop for creating cherished memories.

A Heartfelt Feast

Domino's Pizza adds an extra layer of delight to Valentine's Day with its Love Loaded Menu. Featuring a range of heart-shaped pizzas and a decadent Choco Lava Cake, each bite is crafted to make the occasion special for you and your loved ones. From classic Margherita to sumptuous Chicken Pepperoni, Domino's promises a burst of flavor and cheesy goodness in every slice.

On the other hand, Tinder and Pizza Hut has come together for an epic collaboration, offering users a chance to indulge in the perfect Valentine's Meal. With a special Tinder Profile Card and exclusive discounts, users can enjoy a medium pizza, loaded garlic bread, Pepsi, and a heart-shaped Choco Volcano cake at just Rs.369. This partnership aims to create memorable experiences and foster meaningful connections during the month-long celebration of love.

As Valentine's Day approaches, these restaurant brands go above and beyond to make the occasion truly special. Whether you're sharing a meal with your significant other, treating your friends, or indulging in self-love, these offerings are sure to add an extra dose of sweetness to your celebrations.

Ayodhya is drawing a significant influx of visitors due to the Ram Mandir Bhoomi Poojan, stands as a religious hub on the banks of the Saryu River. Renowned for being the birthplace of Lord Rama, it annually attracts pilgrims to sacred sites like Ram Janmbhoomi and Hanuman Garhi. While the town primarily offers vegetarian cuisine in its modest eateries and street food stalls, the regional flavors in Ayodhya are a treat for the soul. Here, we delve into seven traditional dishes that characterize the culinary charm of Ayodhya:

Chaat:

Ayodhya's streets are adorned with vibrant chaat stalls, offering a delightful array of tangy and crispy snacks. This beloved street food comes in sweet, sour, tangy, and spicy variations, complementing options like aloo tikki, paani puri, kachori, samosa, and papdi chaat.

Laddoo:

With numerous religious sites, Ayodhya boasts laddoos as a quintessential sweet. These round, lemon-sized delights are crafted from minced dough, sugar, and flour, with various recipes contributing to the town's diverse laddoo offerings, integral to holy and festive celebrations.

Rabri:

A satisfying dessert enjoyed in Ayodhya, rabri involves thickening milk by boiling it until reduced to one-third of its original volume. Garnished with chopped dry fruits like cashews and almonds, some variations include the addition of Kesar for extra flavor.

Veg Biryani:

Among Ayodhya's well-known dishes, veg biryani stands out. Combining a variety of vegetables, rice, and spices, this flavorsome and filling lunch option is often served with raita, showcasing an enticing blend of aromatic rice and spices.

Dahi Vada:

A renowned snack in Ayodhya, Dahi Vada offers a delightful combination of mint and tomato chutneys with fried vadas immersed in fresh curd. The tanginess is heightened with cumin seeds powder, black salt, and chaat masala.

North Indian Thalis:

Reflecting the city's diverse culinary offerings, most restaurants in Ayodhya serve North Indian thalis. These vegetarian thalis typically include chapatis, rice, dal, sabzi, salad, pickle, papad, and a sweet, with variations based on size and price.

Kachori:

A popular round and flat snack, Kachori is filled with a spicy mixture made from all-purpose flour and stuffed with ingredients like baked yellow gram, horse beans, or gram flour. Enjoyed in various variations in Ayodhya, it is often paired with chaat or zesty pudina chutney.

In a world where culinary experiences transcend borders and the craving for exotic flavors knows no bounds, Indian cuisine has emerged as a global sensation. The melting pot of tastes, colors, and aromas that define Indian cooking have conquered palates worldwide. And behind this culinary conquest stands a legion of Indian brands that have meticulously woven a global market for Indian flavors. Their journey, marked by innovation, quality assurance, and cultural promotion, offers a delectable glimpse into the convergence of tradition and modernity in the realm of gastronomy.

Savoring the Mosaic of Indian Flavors

Indian cuisine is not a monolithic entity; it's a symphony of diverse flavors harmonizing within the borders of a vast nation. From the fiery spices of the south to the fragrant biryanis of the north, India's culinary heritage is as multifaceted as its people. And Indian brands have seen an immense opportunity within this wealth of flavors. As a result, no matter which corner of the world you go to, you can find Indian food. From spicy curries to aromatic herbs, you will find something that takes you on a journey across the world of Indian flavors, no matter where you are on the planet. 

Indian brands have a huge role to play in this. They can be likened to culinary alchemists who meld tradition with modernity. They've devised fusion foods, ready-to-eat delights, and spice blends that beckon the global palate. With these innovations, the world can now savor Indian flavors without the intricacies of traditional Indian cooking. These brands have made "Indian food" synonymous with "convenience."

Building a global network of flavor

The cornerstone of this global culinary exploration, of course, is trust. Indian brands have understood this implicitly and have left no stone unturned in ensuring the authenticity and quality of their products. They've garnered certifications and adhered to rigorous quality control standards, placating international regulations and establishing themselves as purveyors of excellence. And then they have harnessed the power of social media to create content around their products, showcasing their quality and their use through tantalizing recipe tutorials, and mouthwatering cooking demonstrations. This has led to the digital space becoming a canvas for their culinary artistry and generating a whirlwind of interest around Indian flavors

The world is now a spice bazaar, thanks to the strategic marketing and distribution networks of Indian brands. Supermarkets, specialty stores, and online marketplaces have all embraced these products, making Indian flavors as accessible as any other global cuisine. In addition to this, collaborations with international chefs, restaurants, and food manufacturers have also opened new horizons for Indian brands.

Catering to diverse palettes 

They haven’t remained behind on the wellness and sustainability front either. Indian brands have created organic, gluten-free, low-sodium products, as well as individual customizations for the international customers, aligning their offerings with the evolving health consciousness worldwide. In doing so, they've broadened their reach to health-conscious consumers. In addition they have set up production processes that are increasingly sustainable and reflect the brands’ values around ethical and sustainable practices. And of course this also resonates with a growing number of environmentally conscious consumers worldwide. 

But beyond just being gustatory experiences, Indian brands have also been storytellers. They narrate the history, traditions, and rich cultural tapestry that underpin the flavors. This narrative weaves an emotional connection, transcending the mere act of eating and enhancing the appeal of Indian products.

In the grand tapestry of global gastronomy, Indian flavors have earned a hallowed place. They are not just about spices and aromas; they're about a journey into the heart of a diverse nation, where tradition dances with modernity on the plate. Indian brands, with their relentless pursuit of excellence and authenticity, have been the conduits of this extraordinary voyage. In their embrace of innovation and a commitment to quality, they have not just created a market but a feast of Indian flavors that transcends borders and tantalizes palates worldwide.
 

In celebration of World Food Day on October 16th, YouGov India conducted a survey among urban Indian respondents to gain insights into their preferred cuisines and favorite food brands. The results of this survey shed light on the culinary inclinations and brand preferences of urban Indians, offering intriguing observations and regional variations.

Cuisine Preferences

Indian cuisine holds a special place in the hearts of urban Indians, as a remarkable 81% of respondents named it as their favorite. Chinese cuisine came in second at 28%, followed by Italian cuisine at 25%. Notably, Chinese and Italian cuisines enjoy greater popularity among women, with 31% and 29% of female respondents favoring them, respectively. Men, on the other hand, exhibit a higher affinity for Japanese cuisine (10%) compared to women (6%), while Korean cuisine is preferred by 9% of women and 4% of men. Across generations, Indian cuisine reigns supreme, but it is intriguing to note that Gen Z exhibits a slightly lower preference (76%) compared to millennials (83%) and Gen X (82%). American cuisine finds a niche among the youngest adults, with 23% expressing a fondness for it.

City Rankings

Delhi emerges as the top-rated city for its culinary offerings, with 34% of respondents expressing their approval. Mumbai follows closely behind at 28%, and Hyderabad rounds out the top three with 21%.

Favorite Fast Food Brands

Among the Quick Service Restaurant (QSR) and fast food chains, McDonald's and Domino's lead the pack, with 46% of respondents favoring them. KFC garners 42% of the vote, while Pizza Hut and Burger King secure 27% and 24%, respectively. A noteworthy observation is that McDonald's resonates more with Gen X respondents, with 51% in favor. Regional variations in fast food preferences are evident, with Domino's being more popular in North India (52%), KFC in South (59%), and East India (53%).

Coffee Shops and Tea Lounges

Starbucks reigns supreme among coffee shops and tea lounges, capturing the hearts of 50% of respondents. Barista secures the second position with 20%, closely followed by Costa Coffee at 14%. Notably, MBA Chai Wala, a relatively recent entrant in this segment, claims the fourth spot with 14% of respondents favoring it, especially among males and the younger generation. Chai Sutta Bar rounds off the top five at 13%. Interestingly, Gen X seems to prefer coffee chains like Barista and Costa Coffee, while Gen Z leans toward tea bars like MBA Chai Wala and Chai Sutta Bar (21% each).

Direct-to-Consumer (D2C) Brands

In the D2C space, Paper Boat emerges as the most preferred brand, with 42% of urban Indians choosing it. Happilo secures the second spot with 26%, followed by ID Fresh Food at 15%, Eat Better Co at 11%, and Snackible at 9%. An age-wise analysis reveals that the health-conscious Gen Z exhibits a higher propensity for new-age healthy snack brands such as Eat Better Co and Snackible, while the older Gen X tends to favor brands like Paper Boat and Happilo.

Meat & Seafood Brands

In the realm of D2C meat and seafood brands, Licious takes the top spot with 39% of the vote, followed by Fresh2Home at 30%, and Venky's at 25%. Nothing But Chicken and Tender Cuts secure the fourth and fifth positions, with 16% and 12%, respectively. Regional distinctions are evident, with Fresh2Home and Tender Cuts finding greater popularity in South India, while Venky's resonates more among residents of West India.

Indian cuisine remains a cherished choice, with intriguing variations across age groups. Brand preferences also vary across regions, offering a rich tapestry of culinary choices in this diverse nation. These findings provide a fascinating glimpse into the evolving tastes and preferences of urban Indians, making this survey a significant contribution to understanding India's dynamic food landscape.

Tonic water and soda, though both effervescent, clear beverages, diverge significantly in composition, history, flavour, and purpose. Tonic water's roots are entwined with the British colonial experience in India during the 19th century, where it was ingeniously developed as a way to mask the bitterness of quinine—a malaria-fighting compound—by mixing it with water and sugar. This tonic water, often referred to as "Indian Tonic Water," served as a medicinal tonic in the past.

In contrast, soda originated from the carbonated mineral waters of the 18th century and evolved with a multitude of flavours. It's carbonated water infused with fruit extracts, sweeteners, and sometimes caffeine.

Tonic water's most distinct characteristic is its bitterness, stemming from the quinine infusion. Sweeteners and citrus notes are often added to balance this bitterness, and tonic water is commonly used as a mixer in cocktails like the Gin and Tonic, adding complexity and sophistication to the drink.

Soda, on the other hand, boasts a wide range of flavours—from traditional cola, lemon-lime to exotic variations like ginger ale , Mango Fig, Pineapple Almond,  Grapefruit rosemary. Soda is often enjoyed on its own, offering a refreshing companion to meals or as a standalone delight.

Culturally, tonic water carries historical significance as a remedy for malaria and now symbolizes mixology's artistry.  Its bitterness adds a touch of sophistication to cocktails, catering to the world of fine beverages.

In contrast, soda is intertwined with pop culture, associated with celebrations and nostalgia. The sound of a soda bottle popping open & the mere mention of certain brands invoke nostalgia & familiarity. While tonic water contains calories and carbohydrates due to added sweeteners, some brands offer diet options with reduced or no-calorie sweeteners.

Interestingly, some individuals are slightly allergic to quinine, experiencing headaches on consumption, it’s also not safe for pregnant women to consume it – So quinine free tonic waters have also been introduced as well.

Soda, with its sugary content, is linked to health concerns like obesity and dental issues. In response, healthier alternatives with lower sugar and sodium content are being sought, with many brands offering diet or zero-calorie versions, often featuring artificial sweeteners. This move towards healthier options reflects the growing consciousness about the nutritional aspects of these beverages. However, there’s another extreme ,where we now hear that artificial sweeteners such as Aspartame are in the news for being not entirely safe for human consumption.

In conclusion, the divergence between tonic water and soda is apparent in their composition, flavour, historical origins, and cultural significance. Tonic water's association with malaria treatment and its role in mixology make it unique, while soda's broad array of flavours and cultural resonance set it apart. As consumers, understanding these differences empowers us to make informed choices, aligning our preferences with health considerations.

As we move forward, the trend towards healthier options will likely shape the landscape of both tonic water and soda, encouraging the consumption of beverages that are not only refreshing but also mindful of our well-being.

Reading the nutritional label has become important now than ever before. Choosing beverages with low natural sugar content & natural flavouring ingredients instead of those with artificial sweeteners and nature identical flavourings and a whole list of ingredients one cannot understand let alone pronounce , will soon turn the norm for both Sodas and Tonics.

The Indian Food Service industry surely is on the path of transformation. With culinary innovations making the food services sector both cost and time efficient, more and more F&B stakeholders and consumers are warming up to this transformational journey. According to a media report in 2022, the HORECA industry (Hotel, Restaurant, Cafe) in India increased by 10 percent over the last few years to reach Rs. 275,512 crores in 2018-19 and is projected to grow by 6 percent reaching up to Rs. 341,877 crores within 2022-23. And with this growth trajectory, the industry is surely poised for exponential growth in years to come.

As new segments of the industry are mushrooming with hyper local deliveries, quick commerce and restaurant aggregation, there is a lot of pressure on the kitchens to streamline, optimize and control costs. This gave rise to a need to provide expert support and solutions to the kitchens. Also, the burgeoning chains of Quick Service Restaurant (QSR) have come a long way in India with a growth rate of 17%. The QSR industry in India is expected to reach up to Rs. 827 billion by 2025. These food trends propelled and, in a way, demanded the growth of the food servicing industry, and there has been no looking back since. In the West, the food servicing companies have a vast network of trucks distributing food products with increasing popularity. The trend has caught on in India too with the product line of food servicing companies expanding fast and also becoming more varied. From marinades, sauces & condiments, Indian ready-to-cook gravies, international flavors, taste enhancers and more, the food service segment is growing, and growing really fast.

With the Indian consumer back to ordering food from outside, the QSR has gained popularity. The QSR chains thrive on two key drivers - timely delivery and consistency in food quality. They have to follow a lot of SOPs to be able to function seamlessly, and that is where they need effective solutions in their kitchen that will enable them to have a quick turn-around-time consistently and effectively. The culinary innovation required solving the top challenges of the chef fraternity who were always struggling with quality consistency and time management. And then came the curated range of well- researched products enabling consistency of output, quick turnaround time, managing manpower shortage and also lowering operational cost control. By adopting smart solutions, the QSRs save a considerable amount of kitchen time, add more variety to their menu and also deliver better.

With time the food service industry has developed a strong support system for the transforming Indian HORECA industry. There was a need to create an ecosystem of convenient, quick solutions for the HORECA industry, which the food servicing sector has nailed it. That is just the beginning. The premix and seasoning market have grown over the years using various technologies like 4 layers  
ambient temperature packaging, frozen, spray dried etc. These innovations give the most authentic taste that is closest to freshly done recipes, and have helped kitchens and chefs retain their signature recipes and enhance their productivity.

Also, Covid has changed the mindset of people worldwide. Despite the busy lifestyle that people lead, they have become conscious about the food choices they make. Though a large fraction of people finds ordering food from cloud kitchens and restaurants easy, the number of people preferring to eat home cooked food is also rising. In conclusion, food solutions are soon becoming the default ‘go-to’ for everyone. Food tech innovations have made them more aligned to the needs of the end consumer, thereby successfully revolutionizing the food service industry for the times to come.
 

In our early days of setting up Stranger & Sons, we encountered so many brands based on a vision of India that we knew very well had never been a reality. To add to this, there wasn’t any other quality home-grown product that was conveying the story of India from our perspective so we decided to change that. Stranger & Sons is a brand born in India that is progressive yet rooted, and designed to celebrate it! Our spirit celebrates the familiar flavors of India, presented in its own unique & ‘strange’ way and in turn acknowledges the diverse and nuanced traditions of this subcontinent. Our label, bottle, liquid and every brand experience was designed to speak to a discerning Indian consumer as well as a global audience.

Step one for marketing the product is always recognising the target audience. For brands who are into gin business, the primary target audience is consumers who are willing to step out of their comfort zone for more experimental choices with a comfortable spending capacity to consume good quality cocktails made with good quality spirits. These brands also went after the target group that resonates with today’s bold and layered India and created these spirit as a fitting representation of the same.

Step two – these brands integrated storytelling through branding, packaging, events and experience as they can never resist a good story and as Indians, storytelling is in our genes.

Next, events are a large part of us coming closer to the consumers and getting them to experience these brand and product, first hand. Building experiences through storytelling has been at the core of the marketing plan; from the smallest to the largest format of events. Narrating stories by creating fictional characters as an inspiration to the cocktail menus, the brand should always ensure to layer every experience with curiosity to leave a lasting impression on every consumer that interact with them. A few things to keep in mind while marketing an Indian brand and taking to a global audience-

A. Conceptualizing experiential events with exclusively crafted experiences and cocktails: a lot of effort, brainstorming sessions, debates and research that help one identify what the consumer wants vs what message we want them to go back with.

B. Identifying the objective keeping the consumer demand/choice in mind; this is the crucial part to begin the planning for a promotional activity. Finding the right venue, concept, experience, cocktail menu follows as the next step.

C. Lastly, having an execution plan and the right team which is in fact the most important part of this exercise that helps us ensure that the consumer has a seamless and memorable experience and leaves as a loyalist.

Another important aspect for these brand is picking the right brand Ambassadors who constantly keep themselves updated on new industry trends while striving to innovate and create something unique in the cocktails space at the same time. This allow them to have a direct pulse in the industry and their expertise guides the brand in partnering with different restaurants and building brand equity amongst the trade in various capacities.

Next, collaborations play a prominent role in growth, reach and innovation and it is important to look for the right kind of synergy with brands. Perry Road Peru, India’s first distilled bottled cocktail was conceptualized right from the start as an expression of their shared love for local and seasonal and a celebration of the city. Furthermore, it was their thirst for innovation which led the teams at Stranger & Sons & The Bombay Canteen to create something unique and entirely new for India’s cocktail and gin enthusiasts. Trading Tides and Spice Trade Gin, our collaboration with Four Pillars Distillery, Australia were created after many distilling sessions over Zoom and has a story that goes beyond flavor–one of a mutual connection with the coasts of the Indian Ocean. They exchanged ideas, emails, and traded spices to make this creation happen! These collaborations help us experiment as well as recruit more consumers into our world and introduce them to our products. Ultimately, there is a great amount of brand equity that is built and garnered through such collaborations.

For these kinds of brand, innovation is a key driving force and they are always thinking of how to go a step further. These brands want to address the gap in other spirit categories as well and not just gin. For eg: we recently launched Short Story - A portfolio of a classic London Dry Gin, a Grain Vodka, and an Indo-Caribbean White Rum. Much buzz and hype has been generated about the ingredients and the technique that goes into the creation of some of these home-grown brands.

Lastly, digital marketing plays a key role in increasing awareness and reaching a wider audience. Social media is also a tool to excite our consumers into our world and directly engage with our core community that helps to bring them closer to the brand.

In the vibrant culinary landscape of India, fusion of flavours has taken shape, where the aromas of China intermingle harmoniously with the spices of the Indian subcontinent. The roots of this intriguing gastronomic connection trace back over a century when Chinese immigrants first set foot on Indian soil in the bustling city of Kolkata, then known as Calcutta. In recent years, Chinese cuisine has become an integral part of the Indian culinary scene, with a plethora of Chinese restaurants and street food stalls scattered throughout cities and towns across the country. Surprisingly, many Indians have not only embraced Chinese food as a popular culinary choice but also as a source of comfort and familiarity. The blending of Indian and Chinese flavours has given birth to a unique fusion of dishes that cater to the diverse palates of the subcontinent. Consequently, Chinese food has carved a special place in the hearts of Indians, often sought after as a go-to comfort food.

The Fusion of Flavors: Chinese cuisine found its way into India centuries ago through cultural exchanges and historical trade routes. Over time, it beautifully intertwined with local tastes, leading to the evolution of Indo-Chinese cuisine. This fusion of flavours, blending the best of both worlds, has contributed significantly to the appeal of Chinese food in India. The use of Indian spices and condiments like cumin, coriander, and green chilies combined with traditional Chinese sauces creates a harmonious symphony of tastes that tantalises the Indian palate.

Accessibility and Affordability: Chinese restaurants have sprouted across India, from bustling metropolises to small towns, making it easily accessible to people from all walks of life. Its widespread availability, along with an affordable price range, has made Chinese food a go-to choice for both casual outings and comforting meals. Whether it's a quick plate of fried rice from a street vendor or an elaborate family dinner at a Chinese restaurant, the options are aplenty, accommodating various budgets and preferences.

A Culinary Adventure: Chinese cuisine has an enticing variety of dishes that cater to different tastes and dietary preferences. From vegetarian delights like vegetable Manchurian and Hakka noodles to non-vegetarian favourites like chicken chilli and prawn fried rice, there is something for everyone. The sheer diversity encourages people to explore and experiment, turning their culinary experiences into exciting adventures.

Emotional Nostalgia: Chinese food has a unique way of invoking cherished memories and moments of nostalgia for many Indians. For generations, it has been an integral part of family celebrations, school canteen lunches, and college hangouts. The very sight and aroma of Chinese dishes can trigger a flood of emotions, taking people back to happy times spent with loved ones.

Comfort in Simplicity: In the midst of fast-paced urban lifestyles, Chinese food offers a comforting respite with its simplicity. A warm bowl of sweet corn soup or a plate of steaming momos can provide a moment of tranquillity amid the chaos of daily life. Its soothing flavours and familiar textures have earned Chinese cuisine a special place as a comforting meal option for busy professionals and students alike.

A Bridge of Cultures: Chinese food acts as a bridge, fostering cultural connections between India and China. Through culinary exploration, people gain a deeper appreciation for Chinese traditions and customs. It sparks curiosity about China's vast cultural heritage, strengthening the bond between the two nations.

The love for Chinese food in India extends beyond its culinary appeal; it embodies the spirit of unity amidst diversity. Whether it's the convenience, the emotional connection, or the delightful flavours, Chinese food has undoubtedly established itself as a comforting companion in the Indian culinary landscape.

Delhi, known for its bustling restaurant scene and vibrant nightlife, has been grappling with a major crisis in recent times. The liquor issues in the city have cast a dark cloud over the once-thriving restaurant industry, causing significant losses to businesses and pushing customers to seek alternatives in neighboring cities like Noida and Gurgaon.

Nearly a year ago, the Delhi government took a controversial step by scrapping its existing excise policy, leaving the restaurant owners and customers in a state of uncertainty. Unfortunately, the business landscape is yet to recover fully from the aftermath of this decision. Restaurateurs are facing a dual challenge of limited availability of popular liquor brands and a mass exodus of patrons to nearby areas where the situation is more favorable.

The scarcity of well-loved brands such as Johnnie Walker's Black and Red Label, Bombay Sapphire and Samsara gin, Grey Goose vodka, Glenlivet, Jack Daniel's, and Monkey Shoulder whiskey, along with Jagermeister, has been a cause for concern among restaurant owners. Patrons who frequent these establishments have expressed their frustration at the inability to enjoy their favorite drinks, resulting in a dip in customer footfall and overall revenue.

Vinod Giri, the director-general of CIABC, mentioned, “Delhi is facing a shortage of premium alcoholic brands which will stick out more and more the peak season for drinks draws in. This is due to a variety of reasons arising out of the mid-year switch back to the old excise policy. Well-known brands of many companies are yet to re-register in Delhi. Some are held back at the government’s end for lack of approval, and some voluntarily by companies since they find the demand of paying full-year brand registration fee though there is only half the year left unreasonable and commercially unworkable.”

The severity of the issue has intensified during the peak summer season when beer consumption typically soars. Liquor vends and retail shops have been grappling with beer shortages, leading to further revenue losses for the hospitality industry. Restaurant chains, bars, and retailers are grappling with a widening demand-supply gap, making it challenging for them to meet the expectations of their customers.

One of the prominent restaurant groups, Lite Bite Foods, which operates popular chains like Punjab Grill and YouMee, expressed grave concerns about the ongoing situation. Rohit Aggarwal, the director of Lite Bite Foods, stressed that the months from April to June are usually the peak season for beer consumption at their restaurants. However, the unavailability of certain brands has hampered their ability to cater to customer demands, resulting in potential revenue losses.

Following the introduction of the new liquor policy, the lack of availability of alcohol in numerous restaurants, bars, and cafes has resulted in significant losses ranging from 20 percent to 40 percent. As a consequence, customers who prefer specific brands are now opting to patronize establishments in Gurgaon or Noida to enjoy their preferred drinks.

One such establishment, Cafe Tonino, situated in Connaught Place and popular among young crowds, is experiencing a decline in revenue by approximately 25 percent to 30 percent due to the unavailability of beers and wines. At present, around 50 percent to 60 percent of beer brands, including Erdinger, Hoegaarden, and Budweiser, are not accessible.

Similarly, another Italian restaurant, Diggin, is facing a loss of around 25 percent in business due to the absence of Tequila brands like Don Angel and Viva Mojo, Greater Than Gin, and Sparkling Wine. Additionally, beer brands such as Kingfisher, Heineken, and Budweiser are also unavailable. An official, speaking on the condition of anonymity, revealed that numerous brands are currently unavailable. However, some relief came when Teacher's (Whisky) became available a few days ago, although the official refrained from providing further information on the number of brands still unavailable.

A renowned dining destination in India, Lord of the Drinks, is unfortunately experiencing a substantial loss of approximately 30 percent to 40 percent in its contemporary drink menu. The official, who chose to remain anonymous, expressed the significant impact of brand unavailability on their business. The lack of specific brands has particularly disappointed their brand-specific customers, including youngsters, leading to a decline in customer patronage.

The unavailability of various liquor brands has become a common concern for restaurants and bars in Delhi, affecting their revenue and customer loyalty. With discerning patrons seeking alternatives in neighboring cities, it has become imperative for establishments to address the supply constraints and regain the trust of their clientele to thrive in the highly competitive hospitality landscape.

In addition to the financial implications, restaurateurs are also facing the embarrassment of having to explain to diners why high-quality liquor options are not available. This has negatively impacted the reputation of these establishments and raised questions about the government's handling of the excise policy and the liquor supply chain.

The government's decision to increase the number of liquor stores in Delhi was expected to alleviate the supply constraints and improve the buyer's experience. The goal was to double the number of stores from 350 to 700. However, this target is yet to be met, as only 584 stores have been opened as of the latest update. This sluggish progress has contributed to the prevailing liquor scarcity, leaving consumers dissatisfied and restaurant owners worried about their businesses' future.

The repercussions of the liquor issues have reached such a critical stage that customers are now seeking alternatives in neighboring cities like Noida and Gurgaon. Many patrons who were once regular visitors to Delhi's vibrant restaurants are now making the journey to these nearby areas to indulge in their preferred drinks without facing the limitations experienced in the capital city.

Delhi's loss has become Noida and Gurgaon's gain, as restaurants in these regions have seen a surge in footfall. Patrons who are unable to find their favorite brands in Delhi are now flocking to restaurants and bars in Noida and Gurgaon, where they can enjoy a more diverse selection of liquors. This shift in consumer behavior has had a significant impact on the revenue streams of Delhi-based restaurants, further exacerbating their financial woes.

To add to the complexity of the situation, French spirits company Pernod Ricard, a major player in the global liquor industry, has faced regulatory issues in Delhi. The rejection of Pernod Ricard's license application, along with those of Indospirits and Brindco, has resulted in the unavailability of many premium liquor brands that were once a staple in Delhi's dining establishments. This has not only disappointed loyal customers but also impacted Pernod Ricard's market share and revenues.

The dire situation calls for immediate action from the Delhi government and concerned authorities. Resolving the liquor issues and streamlining the excise policy is crucial to reviving the restaurant industry in the capital. Addressing the supply constraints, ensuring the availability of popular brands, and meeting the target of opening 700 liquor stores must be a top priority to win back customers and restore Delhi's status as a vibrant culinary and nightlife destination.

The fate of Delhi's restaurant industry hangs in the balance, and timely intervention is the need of the hour. By restoring confidence in the liquor supply chain and creating a favorable environment for businesses, the city can once again reclaim its position as a gastronomic haven, where patrons can indulge in their favorite libations without any hindrance. Only then can Delhi hope to stem the tide of business losses and woo back its wandering clientele from the neighboring cities of Noida and Gurgaon.

The impact of liquor issues in Delhi extends beyond just the financial losses faced by restaurant owners. It has also taken a toll on the city's reputation as a thriving hub for food and beverage experiences. Delhi, known for its vibrant social life and diverse culinary offerings, has always been a go-to destination for locals and tourists alike. However, with the current constraints on alcohol availability, the city's image is at risk of being tarnished.

Tourists who visit Delhi for its rich cultural heritage and culinary delights now find themselves disappointed with the limited options for alcoholic beverages. This dissatisfaction may lead them to explore other cities with more relaxed liquor policies and a broader selection of brands. Consequently, Delhi's hospitality industry is not only losing its loyal customer base but also potential new visitors, which can have long-term implications on the city's overall economy and tourism sector.

For the restaurant owners who have invested their time, efforts, and resources into creating unique dining experiences, the current liquor crisis is a major setback. Many establishments are facing an existential threat, with some even considering downsizing or shutting down altogether. The uncertainty surrounding the liquor supply has made it difficult for them to plan for the future and attract investors, further exacerbating their financial woes.

As patrons flock to Noida and Gurgaon for their liquor fix, the competition among restaurants and bars in these neighboring cities intensifies. These areas are now witnessing an influx of Delhi-based customers, resulting in increased revenues for the hospitality businesses there. The success of Noida and Gurgaon's restaurant industry is, in part, at the expense of Delhi's own.

As the situation unfolds, the Delhi government must also take lessons from other cities and states that have successfully navigated liquor-related challenges. Learning from best practices and adopting policies that have yielded positive results elsewhere can go a long way in reviving Delhi's restaurant industry.

On His Venture

Being from a fashion designing background, Suman Bharti was always into food and. While living in the UK he visited different pubs and brewery that always attracted him towards the business. “It was in 2004 when we tried a brewery while hanging around in Switzerland. And, that’s when I realized that this is something we should have in India,” he added by point that Reflex is an inspiration from all his travel experience.

What’s Make the Brand Different

The restaurant ambience and the beer we serve is our USP. It is very different from other brewery in the market as we serve IPA, Vienna Lager beer, wheat beer etc. Our beer is our strength. If you see our food, every kind of food palate will fit into this. We cover everything from Mexican, pan Asian, Indian, Continental amongst others.

On His Restaurant Design

We did lots of research on what not to do before getting settled for anything. It was one and half year long research to start this dream project. And it took me nine months to build up this place. So, make sure you build up a product which is quality research. It should not be a copy. If you see this place, I don't think you'll find it somewhere else. It's very elite, it's very niche, it's very different.

His View on Food Delivery

We don’t do online deliveries. I think when the food is delivered at home it loses its true essence of freshness. That’s why I like to keep it fresh and healthy.

Targeting the Right Clientele

Ours is more like corporate crowds. So, we have people who lives in closeby apartments. We don’t restrict our clientele but we target all age group. Reflex is an experience for everyone.

What is your take on brewery trends these days?

People have started experimenting with beers and there’s a lot of experiment going on. Everybody is launching their own kind of beer.

People's tastes and preferences change overtime; therefore, the dessert sector is always evolving. After the pandemic, there have been some important changes in the dessert world, and have transformed how people enjoy their favorite sweet treats. These changes have sparked innovative trends that are transforming the dessert industry and revolutionizing how people enjoy their favorite sweet treats. The dessert industry continuously pushes creative boundaries to satisfy the cravings of adventurous consumers. This includes catering to label-conscious individuals with all-natural ingredients, superfood inclusions, and plant-based options, as well as exploring bold and experimental flavors. In this article, we will talk about three important trends that are driving the dessert industry and changing the way we satisfy our cravings.

Embracing Health and Natural Ingredients

A notable trend in the dessert industry is the growing demand for healthier and natural choices. In recent years, people have become more conscious about their health and are looking for desserts that fit their dietary goals and overall well-being. The COVID-19 pandemic has further accelerated this trend as individuals prioritize their health and well-being.

Consumers now actively seek desserts made with wholesome ingredients, without excessive preservatives and artificial additives. This shift has led dessert providers to come up with innovative and healthier alternatives. The industry has seen a rise in products like fruit-based desserts and plant-based options that cater to health-conscious individuals, while still being delicious and indulgent.

Rise of Home Deliveries and Bulk Orders 

Another important trend that is shaping the dessert industry is the increasing preference for getting desserts delivered to homes and ordering them in larger quantities. The pandemic has changed how people behave, and now more individuals choose to enjoy desserts in the comfort of their own homes. The convenience of having desserts brought directly to their doorsteps has become very appealing. Dessert providers have adjusted to this trend by focusing on efficient delivery services and offering options for ordering desserts in bulk. By providing a smooth and convenient experience, businesses are meeting the changing demands of consumers. This change not only improves customer satisfaction but also allows individuals to stock up on their favorite desserts, ensuring that they have enough for an extended period of time.

Year-Round Demand for Frozen Delights

In the past, sales of frozen desserts used to decline during the winter season. However, in recent years, there has been a change in consumer behavior, and there is now a consistent demand for frozen treats all year round. Ice creams, gelatos, and other frozen desserts have become popular beyond just the summer months. Consumers now crave the refreshing and indulgent experience of frozen desserts regardless of the season. This shift has led dessert providers to adapt their offerings by introducing new and innovative flavors and combinations that cater to changing preferences. By embracing the appeal of frozen delights throughout the year, businesses are taking advantage of this trend and enticing customers with a wide variety of options.

Conclusion

Dessert providers need to be innovative and creative to navigate these trends and offer desserts that attract consumers. By embracing these changes and creating desserts that people like, businesses can find their own special place in the competitive dessert market.

In the end, the dessert industry relies on satisfying people's cravings and bringing them joy through delicious treats. By remaining cognizant of the trends, always coming up with new ideas, and providing amazing experiences, dessert providers can leave a lasting impression on dessert lovers and shape the future of the industry.

With continuous surge of the price of tomatoes and other vegetables, restaurants are gradually feeling the pinch of high operational cost and sales margin. Restaurant India spoke to restaurant owners to find out what’s cooking behind the kitchens these days.

Customer is at the Top

“Although our costs have increased, we have not passed on that cost to our guests yet because we are waiting for the situation to get better and the prices to stabilize, we are waiting for the government's intervention for the situation to get better,” shared Sharad Madan, Director and Co-founder, Khubani by pointing that Khubani is a luxury dining space and our eminent priority has always been on getting the best produce for our cuisines. However, this has become a challenge due to the limited supply of good quality tomatoes as they are highly perishable and essential commodities.

The tomato crop is currently undergoing a seasonal shift after growers reduced planting due to losses incurred last year. Also, rain in key producing states has severely caused a supply and demand gap. These fluctuations in tomato prices have led to an increase in our overall operational cost. Last week, QSR chain McDonald’s has removed tomato from its burger menu and other key items on the menu.

Quality is Priority

"Amidst the tomato woes, restaurants find themselves grappling with soaring prices and a restricted array of choices! As a chef at Cafe Delhi Heights, we understand the predicament all too well. We strive to navigate these challenging times by sourcing the finest ingredients available, exploring creative alternatives, and crafting delectable dishes that continue to tantalize taste buds, added Chef Ashish Singh, Culinary Director, Cafe Delhi Heights who has not done much changes in the menu.

Although the prices of tomatoes have skyrocketed and restaurant owners have no idea how long it will last, they are still trying their best so that it does not affect their standard of service and serve customers their favorite dishes at affordable prices.

Driving Biz on Relationships

“We take these things as routine. Such situations are temporary and last sooner. We don’t compromise on its use for any of the recipe preparation as we don’t want our customers to face the results. This increases our costings but then this is what we call hidden expenses and there is always a room for it. This has not affected sales so far,” mentioned Akash Kalra, Founder at the famous United Coffee House Rewind.

He also added that since the brand has multiple locations, they have settled vendor base to work out the ingredients even at higher price. “Our pricing in the menu are same as of as now, and we don’t intend any change till the situation becomes absolutely beyond control,” he clearly pointed.

Sharing his view on the same, Amit Bagga, Co-Founder, Daryaganj shared, “There is impact on our business but we haven’t changed or modified the menu as yet. We had done a signed an annual supply contract for our vegetables with Hyperpure by Zomato and they are honouring the same price and specifications. We are not facing any issue as of now.”

A lot has been happening in the baking ecosystem across the world. Nothing short of a Renaissance, there are innovations, experimentation, and transformation, where leading brands are re-jigging their products and many international brands are making entry into the Indian market. The bakery industry in India too is poised to flourish in the coming years. As per Expert Market Research, a world-renowned market research company, the bakery industry in India is pegged to grow at a CAGR of 8.5% between 2021 and 2026 and reach a value of USD 12.39 billion by 2026. As the second-largest producer of biscuits after the USA, the world is watching the Indian baking industry with renewed interest. From well-known professional bakery brands to home bakers who are driven by creative passion, the overall bakery industry in India is evolving fast and quickly. 
  
Shift towards healthier options

The Indian consumer today is well-travelled and that’s why they have a more mature and exposed palate. Simultaneously, the customer today is faced with many health issues and hence is moving towards healthier options in snacking as well. They are already aware of the healthier snacking options available elsewhere and is always on the lookout for healthier bakes. A plain loaf of bread - the quintessential morning breakfast of almost every household has been replaced with healthier options like brown bread, multi-grain loaves, millet bread, and the like. From millet cookies, and multi-grain biscuits to whole wheat loaves; consumers' tastes and preferences have increased the demand for healthy bakes, and the brands and bakeries are not disappointing their customers in any way. While the top Indian brands have come up with digestive bakes and gluten-free options, bakeries too are offering many healthy alternatives to their customers. These customized healthy products are the real trendsetters in the baking space.

Old wine in a new bottle

India is a land of sweets, where every region/state has its own delicacies that has been popular for generations. However, with changing preferences, they are gradually losing their popularity. Many bakeries have gone that extra mile and with smart innovation restored the glory and popularity of these traditional delicacies making them popular once again. So, today we have many varieties of sugar-free and gluten-free mithais that are very popular among customers. The top brands have joined the bandwagon and brought out these healthy variants which the consumers are lapping it up. The traditional Indian delicacies too have been launched with a modern and healthy twist. The very popular gujiya of northern India in its new avatar - baked gujiya, is fast gaining popularity and has again become the quintessential Holi mithai for all. The rasagulla, the all-time favourite sweet from Bengal too is received with equal gusto in its remake baked version, and the list is endless. 

Driven by passion

While commercial baking is going through a paradigm shift, home bakers too are rocking the boat. Many home bakers are experimenting and innovating widely to the liking of their happy customers. What started as a passion for many has slowly but steadily turned into small businesses where these home bakers are selling to their community of friends and family, and in many cases, they have been successfully able to partner with bakeries or cake shops and reach out to a wider customer base. From muffins, and sugar-free millionaire bars to gluten-free ragi cakes, the choices are endless. Overall, it is a welcome change for the consumers who are being spoiled with choices of good quality gourmet bakes.

Though baking has predominantly been a European tradition, today the world over is baking with more enthusiasm than ever before. The Indian baking industry too is in a very interesting space at this moment when it is adapting to fast-changing customer preferences. From mithai, laddus, jalebis and modaks to gourmet bakes that are guilt-free, sugar-free, and low on calories, it is a great opportunity to try different bakes with an Indian touch and without any guilt trip. Experimenting with new ingredients and new flavors, the Indian baking industry is set to boom with renewed demand for bakery products. 
  
 

The restaurant industry contributes about 3% of India's GDP and employs 7.3 million people. It is a key component of the country's service sector as per reports by NRAI. But the pandemic shrank the restaurant industry by 53% in 2021. Yet, the pandemic also led to emergence of four new trends in restaurant space:

Contactless Services: You must have seen QR code-based ordering in places like Taco Bell and McDonalds. The rise of social distancing and health consciousness led to mass adoption of such contactless services. Now 1/3rd of Indian eateries use QR codes. Customers can enjoy a fine-dining experience by accessing digital menus and placing orders with minimal interaction.

Delivery Apps: The pandemic brought a shift in food consumption habits with online food delivery taking center stage. A Statista survey revealed 51% of respondents aged 16-24 and 72% over 55 plan to continue using delivery apps post-pandemic. This rising demand has led high-end restaurants (which previously offered only dine-in) to embrace online delivery and make their food offerings more available to more people.

Cloud Kitchens: The extra demand for online food delivery boosted the growth of cloud kitchens too. This model of restaurants has become an low-cost opportunity for entrepreneurs looking to enter the restaurant space.

Expanding Spaces: Shifting consumer demands for limited interaction and contact have encouraged restaurants to expand or create additional outdoor areas. As a result, many establishments have moved to external or rooftop spaces, building city-view terraces, open-sky dinners and open experiences. These changes provide customers with more breathing room and an improved dining experience.

While the pandemic posed significant challenges for the restaurant industry, it also served as a catalyst for game-changing innovations. As technology continues to develop, the restaurant industry will adapt and make more improve customer experiences further. Can you think of one more trend shaping the Indian restaurant industry?

Kolkata’s F&B scene is ever-growing; all thanks to the foodies that the city boast of that makes it more vibrant and fertile for the restaurants and beverages brand to expand and grow.

Despite the challenges faced by the overall F&B market, the Kolkata-based F&B players have been experiencing an impressive upsurge in expansion.

From legendary outlet Aminia that is known for its delectable delicacies, home-grown momo chain Wow! Momo to beverages brand like The Yellow Straw and newly opened coffee player like Craft Coffee amongst others are brewing success.

Aminia recently opened a new outlet in Kolaghat, showcasing their commitment to bringing their authentic flavours to new markets. The brand is also targeting to launch two more outlets by the end of the year, solidifying its position as a leading player in the Kolkata F&B landscape.

“In the last fiscal year, Aminia achieved an impressive annual turnover of approximately 80-100 crores. Looking ahead, we envision a strong growth trajectory over the next five years, driven by unwavering love and support of our customers. As part of the plan for 2023-2024, we aim to open several more outlets in Kolkata and explore opportunities in the overseas markets, particularly in the UAE. Additionally, we plan to expand our presence locally by adding another outlet in Kolkata by the end of this year,” shared Azra Asher Ather, Director of Sales, Aminia.

Growing on popularity, The Yellow Straw grown from one outlet to its 14th outlet at South City Mall. In the fiscal year 2022-23, The Yellow Straw achieved remarkable financial success, generating a revenue of 601.78 lakhs. With an impressive EBITDA of around 11% and a consistent upward trend in EBITDA margin over the past three years.

“We take pride in our strong position as the dominant player, holding over 75% market share in Eastern India's juice and salad industry. With juice, shakes, and salads contributing to about 80% of our revenue, we are well-positioned to capitalise on the projected 50% growth rate in the juice industry for the next 7 to 10 years,” pointed Vikram Khinwasara and Piyush Kankaria, Co-Founders, The Yellow Straw.

These developments not only showcase the resilience of the F&B industry in Kolkata but also present an array of prospects for collaboration and partnerships.

Milee Droog, a popular establishment that successfully reopened its doors after the COVID-19 pandemic, is already setting its sights on expansion. Alongside plans for their second outlet, Milee Droog is also venturing into a new bakery section, exploring exciting opportunities to cater to the growing demand for their delectable baked goods.

“We, at Milee Droog, started our operations last November, after the COVID-19 pandemic. As we haven’t yet completed a full year of operations, it will be a little difficult to provide precise details regarding our annual turnover. Speaking of Milee Droog’s prospects over the next five years, well it looks quite promising. We are well-positioned to attract and retain a loyal customer base,” Rohan Sarkar, Managing Partner, Milee Droog Coffee & Bistro.

The brand has set sights on metropolitan areas and aim to target major cities that appreciate progressive food, especially the ones from the Slavic regions over a glitzy ambience.

As Kolkata’s culinary scene continues to evolve, these brands anticipate a favourable environment for the cafe’s future growth and success.

Recently opened Craft Coffee that has recently opened its second outlet in Salt lake is planning to expand their footprint.

“Well, the key revenue drivers for Craft Coffee typically include cafe dine-in sales, the sale of merchandise related to specialty coffee, and the supply of roasted coffee beans and blends to other cafes and markets. Additionally, as we have developed our e-commerce presence, online sales may become another important revenue driver for us. These revenue streams have contributed to the brand’s overall turnover and financial performance,” mentioned Abhinav and Dipraj, Co-Founders, Craft Coffee.

The brand growth goals for the next 3-5 years entail mostly expansions. It aims to expand to 8 to 10 cities and have approximately 100 outlets. The expansion plan includes a mix of tier-1 and tier-2 cities.

The city's food culture is thriving and now is the perfect time to align with these pioneering players to leverage their success and contribute to the vibrant culinary scene.