As India experiences an evolving culinary space, there is a lot happening in food and drink. A new food trends report dives into emerging trends and what people can expect this year, and here's all you need to know
Indian-origin spirits like Feni, Mahua, and Toddy will become bar staples, driven by better access, branding, and awareness. Image for representational purpose only. Photo Courtesy: File pic
As more Indians look for new food experiences, the culinary space is evolving to cater to these very dining trends. While there are many waves of food and drinks, a new food trends report makes some interesting observations.
The new Godrej Food Trends Report released on May 17 has highlighted some very interesting trends that have been shaping up over the course of the last few months.
The report notes that 74 per cent of experts predict a surge in immersive, multi-course tasting menus, driven by the rise of experiential dining.
About 66 per cent highlight frozen snacks as an everyday essential, with products like momos, kebabs, and burger patties gaining gourmet status in Indian home kitchens. Another 85 per cent point to Himalayan cuisines as a growing trend, owing to their clean-label appeal, sustainability, and ingredient-led storytelling.
Meanwhile, 78 per cent of contributors foresee a growing demand for heritage alcohols such as feni and mahua. Goa has been crowned the top food destination of the year by 89 per cent of experts, thanks to its blend of hyperlocal ingredients, global culinary influence, and thriving food tourism scene.
Here are some of the top trends:
Culinary events will be in demand
Food-focused festivals, conferences, and residencies will rise across non-traditional venues, creating cross-industry conversations.
Destination dining will inspire travel
Immersive, remote dining experiences will drive culinary tourism, blending local terroir with fine dining artistry.
Food activism will rise
Informed consumers will become advocates—using social platforms to demand transparency and change from food systems.
Food communities will flourish
Passion-led groups like supper clubs and cookbook circles will thrive, turning food into a shared cultural movement.
Food conversations will dominate media
Food will expand across books, shows, and social media—featuring diverse regional, rural, and cultural perspectives.
Frozen snacks will be hot
Once stigmatised, frozen snacks will gain popularity as pre-prepped, hygienic, gourmet, and comfort options grow.
Functional drinks will mushroom
Health-driven beverages with targeted benefits—like fitness, gut health, or mental clarity—will expand in ready-to-drink formats.
Heritage alcohols will hit a new high
Indian-origin spirits like Feni, Mahua, and Toddy will become bar staples, driven by better access, branding, and awareness.
Himalayan cuisines will stand tall
Clean, mindful, ingredient-forward cuisines from the Himalayan belt will influence menus and media narratives.
Micro-restaurants will shine
Small-format, prepaid, chef-driven dining spaces will become innovation hubs, offering intimate and experimental culinary experiences.
Modern vegetarian dining will come alive
Creative, plant-forward menus will go beyond tradition, appealing even to hardcore non-vegetarians with flavour and flair.
Tasting menus will be popular
Chefs will embrace multi-course storytelling through food, turning tasting menus into emotional, immersive performances.
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