6 Food Trends to Watch in 2025 in Hotel Dining

Food plating and presentation are no longer just about putting food on a plate—they’re about creating a visual masterpiece that enhances your dining experience. Think beyond taste. When done right, plating can stimulate your appetite, transform your perception of flavor, and turn an ordinary meal into an unforgettable multisensory experience.

A beautifully plated dish isn’t just pretty to look at; it’s a reflection of the skill, precision, and thoughtfulness that went into its creation. Over time, plating has evolved from a functional task to a full-blown art form. Today, the trend is all about minimalism—think clean lines, vibrant colors, and perfectly arranged ingredients that tell a story without saying a word.
 

Why It Matters: The Power of First Impressions
The first thing we notice about food is its appearance. And that first visual impression? It’s everything. "Balancing aesthetics with flavor is always a priority," says Chef Mahfuz Shaikh, Head Chef at Napoli by Shatranj. "Chefs today experiment with textures, colors, and garnishes to create a visual narrative while ensuring the dish’s taste remains the hero. But it’s not without its challenges. Consistency in presentation across multiple dishes, especially in high-pressure environments, is crucial. Dietary preferences, restrictions, and the growing demand for customizable options add another layer of complexity."

Presentation Makes It a Dining Experience: More Than Just Taste
While flavor will always reign supreme, the visual appeal of a dish plays a huge role in making it stand out. Chef Sarfaraz Ahmed, Corporate Chef at Tresind Mumbai, puts it perfectly: "Presentation and plating are crucial in making food more enticing, and with contemporary dining ideas, it's critical to showcase food as an experience for guests. The taste and flavor of the food will always be the most important component, but presentation is also quite important."

Cutlery: The Unsung Hero of Food Plating
Did you know that the cutlery used to serve a dish can be just as important as the food itself? It’s the first thing your guests notice, so it better be on point! Chef Sarfaraz reveals, “From elegant designer plates to individual pieces, plating has changed along with the expanding trends. Separate cutlery and geometric aspects become quite important in experience restaurants. I believe that while people will follow trends in the future, some fundamentals will not change. As an illustration, consider color contrast, the maxim 'less is more,' a straightforward and minimalist approach, and the dish's even height.”
 

Influencers and Plating: The Social Media Effect
Social media has completely reshaped the way we think about food presentation. Influencers, in particular, get served some of the most visually stunning dishes, designed to pop on camera. “When it comes to influencers or special occasions, we do not adopt a separate approach. Every guest deserves an equally exceptional experience, and our plating and presentation reflect this philosophy. Each dish is thoughtfully presented to showcase its flavors and textures, maintaining consistency and excellence for all,” says Chef Beena, Head and Consulting Chef of Gigi, Lyla, Scarlett House, Kaaia.

Portion Sizes: Customizing Your Dining Experience
While portion sizes have their standard norms, customization is the new trend that lets diners truly tailor their meals. Chef Beena explains, “We adhere to standard portion sizes based on the course and culinary norms. This ensures that every dish strikes the perfect balance between satisfaction and quality, aligning with guest expectations. Our team is happy to customize dishes whenever possible, accommodating specific tastes, dietary restrictions, or requests. This flexibility allows us to craft memorable meals that resonate with individual choices.”
 

The Struggles Chefs Face in Plating: It’s Not All Easy
Achieving perfection in plating isn’t as simple as it looks. Challenges like consistency and uniformity across multiple servings are constant hurdles. Vibrant, fresh ingredients can make or break a presentation and busy schedules can sometimes leave plating creativity on the back burner. Plus, creating an elaborate presentation often increases costs, which can impact profits.
 

The Future of Plating: Innovation Meets Sustainability
The future of plating is all about innovation—think edible sprays, AI-driven design, and even 3D-printed edible structures. Chefs are getting creative with tools and techniques, but sustainability is where things are headed. Many are already exploring eco-friendly materials and practices in the kitchen, and this trend is only going to grow. At the same time, personalization will play a huge role, with dishes crafted not just to delight the taste buds but to tell a unique story for each diner.

Food is no longer just about what’s on your plate—it’s about the entire experience. So, the next time you sit down for a meal, take a moment to appreciate the artistry and thought that goes into each dish’s presentation. It’s more than just food; it’s a work of art designed to be savored.

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

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

What Makes These Resto-Bars So Irresistible?

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

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

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

The Evolution of Nightlife: More Than Just Dancing!

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

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

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

Customization: The Key to Winning Over Customers

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Playing with flavours

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

Healthy is Trendy

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

Introducing creativity in Food

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

It’s all about Foodtainment

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

Bringing new Techniques in Food

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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