A decade ago, resourceful housewives, still reeling from the hype and hoopla around the newly launched Pizza Huts in the country, would dish out homemade pizzas made with doughy ready-to-make bases, tons of ketchup and local milk cheese that was a far cry from mozzarella. Today, it's safe to say that we have come a long way as more people opt for four-cheese pizzas instead of Indianised versions loaded with an unreasonable amount of meat.

In another part of the world, things are beginning to look grim for cheese retailers and subsequently restaurants, too, as US President Donald Trump's administration seeks to introduce a battery of new tariffs on cheeses imported from the European Union that will shoot prizes up considerably in the US. Ron Tanner of the Specialty Food Association in the US told a publication in the country that it looks likely that these tariffs will materialise and that it raises concerns for retailers.