<p>The year 2024 was remarkable for Indian culinary trends, with several milestones that propelled the country onto the global food scene. From Manam Chocolate being named one of Time magazine’s “World’s Greatest Places” to Paul And Mike becoming the first Indian brand to win Gold at the International Chocolate Award, the year was filled with achievements. Indian restaurants such as Paragon, Ram Ashraya, and Gulati made it to the World’s Taste Atlas 100 Top Restaurants. Jamavar, Doha earned a Michelin star, signifying the country’s growing culinary stature. Yet, despite challenges like inflation and climate change, India’s food scene has also seen significant shifts, which are expected to shape trends in 2025.</p>.<p><strong>Plant-based: From trend to tradition</strong></p>.<p>The plant-based food movement has matured beyond gimmicks like jackfruit mimicking meat. Now, the focus is on authentic plant-based dishes, both traditional and chef-curated. This includes a root-to-tip approach, using every edible part of the plant through techniques like fermentation, infusion, and charring. This shift has pushed restaurants to embrace hyperlocal ingredients, leading to the rise of urban farmers and agro-aggregators like KissanSay. This movement has led to the celebration of regional food cultures, exemplified by restaurants like Chef Regi Mathew’s Kappa Chakka Khandhari, Chef Sumanta Chakrabarti’s Calcutta Retro, and others that showcase lesser-known ingredients and community-based cuisines.</p>.<p><strong>Fusion in experiential dining</strong></p>.<p>While fusion food may still be controversial in the kitchen, the concept thrives in experiential dining. Many restaurants and emerging brands like Farmlore, Masque, Sienna, and Avatara blend modern and ancient culinary techniques to revive heritage cuisines for contemporary palates. Similarly, in catering, brands like Zest and Gourmet Design Company use fusion to revive forgotten recipes and showcase sustainable, traditional food. Blending flavours, techniques, and ingredients is not just about food, but the overall dining experience.</p>.<p><strong>The rise of conscious diners</strong></p>.<p>An increase in health consciousness and exposure to food sustainability through social media has made diners more informed about where their food comes from. They now prefer local, high-quality ingredients over exotic imports. While the numbers of such conscious diners may still be small, the trend is growing, prompting restaurants to build menus around local and indigenous produce rather than relying on exotic imports. This shift is changing the landscape of the restaurant industry.</p>.<p><strong>Food adventures & culinary tourism</strong></p>.<p>Culinary tourism, driven by social media, has surged in India. People now seek more than just food at a destination — they want immersive experiences that go beyond traditional dining. This has led to a rise in food workshops, farm stays, and hosted dinners. Places like Bhumi in Delhi, Svatma in Thanjavur, Tamil Nadu, and Malabar House in Kochi offer farm-to-table experiences and cooking classes, adding a new dimension to food travel. By 2033, the number of people participating in these culinary adventures is expected to increase by 82%, signifying the growing importance of experiential travel in India.</p>.<p><strong>A new breed of food influencers</strong></p>.<p>Social media has created a new generation of food influencers who highlight lesser-known cuisines. Platforms like Mukbang (eating broadcasts) have been revived by influencers such as Apollos Kent and Bitul Chakma, who bring North Eastern cuisines, especially Naga food, to a wider audience. These influencers use Autonomous Sensory Meridian Response or ASMR-style eating videos to celebrate traditional dishes and ingredients, making these cuisines trendy and appealing to a global audience.</p>.<p><strong>Comfort food takes centre stage</strong></p>.<p>Comfort food evolved in 2024, with regional dishes gaining prominence alongside the increasing popularity of Pan-Asian cuisines. While biryani remains the most beloved dish across India, lesser-known regional dishes like Champaran meat, Daab Chingri, and Nepali Chakuni are gaining favour. These dishes are not only celebrated for their taste but also for the stories and traditions behind them. Social media, wellness trends, and the desire to try familiar dishes with a new twist are all contributing factors to this rise in comfort food supremacy.</p>.<p><strong>The age of savoury desserts</strong></p>.<p>Desserts in India have transformed, moving beyond the classic sugary treats to incorporate savoury elements. The trend of savoury desserts, such as salted caramel, has been embraced, but now chefs are experimenting with citrusy, tangy, and even tarty flavours in their creations. Such has been the transformation thanks partly to the changing palate of the diners and a collective shunning of all things white, that even a classic slice of chocolate cake today, comes with a plum relish or a contrasting tuile to match. This change, while enabling the inclusion of more traditional sweets and savouries into the fold, has also widened the canvas to include unconventional ingredients that can, in the future, turn desserts into a lesser guilt indulgence.</p>.<p><strong>Home-brewed excellence</strong></p>.<p>From cocktails that are clear, food-forward, and mildly healthier, to drams (read: whiskey) that take the world with a swig, to coffees that are roasted, brewed to perfection, and the chocolates that can be the Lindt out of the best in the business, if there is one thing that this year would carry forward from the last is the home-grown excellence of “Made in India”.</p>.<p>Brands like Paul and Mike, Blue Tokai, Maverick & Farmer, Sidecar, True Elements, Whole Truth, and many more, have raised the bar for Indian-made coffee, whiskey, and chocolates, showing that India can produce world-class beverages and food products. These brands have also mastered the art of storytelling, showcasing their products in a way that appeals to both local and international consumers.</p>.<p>The year 2024 saw India’s culinary scene experience a fascinating blend of tradition, innovation, and sustainability. From the growth of plant-based cuisine and food adventures to the rise of conscious diners and home-brewed excellence, the trends set last year are likely to dominate in 2025.</p>.<p><em>(The author is a seasoned food columnist and curator of experiential dining experiences, pop-ups and retreats for chefs.)</em></p>
<p>The year 2024 was remarkable for Indian culinary trends, with several milestones that propelled the country onto the global food scene. From Manam Chocolate being named one of Time magazine’s “World’s Greatest Places” to Paul And Mike becoming the first Indian brand to win Gold at the International Chocolate Award, the year was filled with achievements. Indian restaurants such as Paragon, Ram Ashraya, and Gulati made it to the World’s Taste Atlas 100 Top Restaurants. Jamavar, Doha earned a Michelin star, signifying the country’s growing culinary stature. Yet, despite challenges like inflation and climate change, India’s food scene has also seen significant shifts, which are expected to shape trends in 2025.</p>.<p><strong>Plant-based: From trend to tradition</strong></p>.<p>The plant-based food movement has matured beyond gimmicks like jackfruit mimicking meat. Now, the focus is on authentic plant-based dishes, both traditional and chef-curated. This includes a root-to-tip approach, using every edible part of the plant through techniques like fermentation, infusion, and charring. This shift has pushed restaurants to embrace hyperlocal ingredients, leading to the rise of urban farmers and agro-aggregators like KissanSay. This movement has led to the celebration of regional food cultures, exemplified by restaurants like Chef Regi Mathew’s Kappa Chakka Khandhari, Chef Sumanta Chakrabarti’s Calcutta Retro, and others that showcase lesser-known ingredients and community-based cuisines.</p>.<p><strong>Fusion in experiential dining</strong></p>.<p>While fusion food may still be controversial in the kitchen, the concept thrives in experiential dining. Many restaurants and emerging brands like Farmlore, Masque, Sienna, and Avatara blend modern and ancient culinary techniques to revive heritage cuisines for contemporary palates. Similarly, in catering, brands like Zest and Gourmet Design Company use fusion to revive forgotten recipes and showcase sustainable, traditional food. Blending flavours, techniques, and ingredients is not just about food, but the overall dining experience.</p>.<p><strong>The rise of conscious diners</strong></p>.<p>An increase in health consciousness and exposure to food sustainability through social media has made diners more informed about where their food comes from. They now prefer local, high-quality ingredients over exotic imports. While the numbers of such conscious diners may still be small, the trend is growing, prompting restaurants to build menus around local and indigenous produce rather than relying on exotic imports. This shift is changing the landscape of the restaurant industry.</p>.<p><strong>Food adventures & culinary tourism</strong></p>.<p>Culinary tourism, driven by social media, has surged in India. People now seek more than just food at a destination — they want immersive experiences that go beyond traditional dining. This has led to a rise in food workshops, farm stays, and hosted dinners. Places like Bhumi in Delhi, Svatma in Thanjavur, Tamil Nadu, and Malabar House in Kochi offer farm-to-table experiences and cooking classes, adding a new dimension to food travel. By 2033, the number of people participating in these culinary adventures is expected to increase by 82%, signifying the growing importance of experiential travel in India.</p>.<p><strong>A new breed of food influencers</strong></p>.<p>Social media has created a new generation of food influencers who highlight lesser-known cuisines. Platforms like Mukbang (eating broadcasts) have been revived by influencers such as Apollos Kent and Bitul Chakma, who bring North Eastern cuisines, especially Naga food, to a wider audience. These influencers use Autonomous Sensory Meridian Response or ASMR-style eating videos to celebrate traditional dishes and ingredients, making these cuisines trendy and appealing to a global audience.</p>.<p><strong>Comfort food takes centre stage</strong></p>.<p>Comfort food evolved in 2024, with regional dishes gaining prominence alongside the increasing popularity of Pan-Asian cuisines. While biryani remains the most beloved dish across India, lesser-known regional dishes like Champaran meat, Daab Chingri, and Nepali Chakuni are gaining favour. These dishes are not only celebrated for their taste but also for the stories and traditions behind them. Social media, wellness trends, and the desire to try familiar dishes with a new twist are all contributing factors to this rise in comfort food supremacy.</p>.<p><strong>The age of savoury desserts</strong></p>.<p>Desserts in India have transformed, moving beyond the classic sugary treats to incorporate savoury elements. The trend of savoury desserts, such as salted caramel, has been embraced, but now chefs are experimenting with citrusy, tangy, and even tarty flavours in their creations. Such has been the transformation thanks partly to the changing palate of the diners and a collective shunning of all things white, that even a classic slice of chocolate cake today, comes with a plum relish or a contrasting tuile to match. This change, while enabling the inclusion of more traditional sweets and savouries into the fold, has also widened the canvas to include unconventional ingredients that can, in the future, turn desserts into a lesser guilt indulgence.</p>.<p><strong>Home-brewed excellence</strong></p>.<p>From cocktails that are clear, food-forward, and mildly healthier, to drams (read: whiskey) that take the world with a swig, to coffees that are roasted, brewed to perfection, and the chocolates that can be the Lindt out of the best in the business, if there is one thing that this year would carry forward from the last is the home-grown excellence of “Made in India”.</p>.<p>Brands like Paul and Mike, Blue Tokai, Maverick & Farmer, Sidecar, True Elements, Whole Truth, and many more, have raised the bar for Indian-made coffee, whiskey, and chocolates, showing that India can produce world-class beverages and food products. These brands have also mastered the art of storytelling, showcasing their products in a way that appeals to both local and international consumers.</p>.<p>The year 2024 saw India’s culinary scene experience a fascinating blend of tradition, innovation, and sustainability. From the growth of plant-based cuisine and food adventures to the rise of conscious diners and home-brewed excellence, the trends set last year are likely to dominate in 2025.</p>.<p><em>(The author is a seasoned food columnist and curator of experiential dining experiences, pop-ups and retreats for chefs.)</em></p>