The year 2025 proved to be a dynamic and transformative period for India's food and beverage sector. It was marked by a fascinating blend of global culinary fads, technological integration, and unprecedented international recognition for Indian culinary talent. From viral ingredients and regional cuisine rediscoveries to smart kitchens and award-winning chefs, the landscape of dining in India evolved dramatically.
The Flavour Frenzy: Matcha Mania and Regional Resurgence
The wellness wave firmly placed matcha at the centre of India's food consciousness. While its distinct, earthy flavour divided opinions, its presence became ubiquitous. It moved beyond lattes and ice creams into innovative fusion territories, even inspiring creations like matcha dosa tacos. The demand skyrocketed, leading to dedicated matcha cafes like Mumbai's Blondie and Gurugram's Espressos AnyDay, and even a brand launch by Bollywood actor Sanya Malhotra. The craze was so intense it reportedly dried up global supplies in July.
Parallelly, a deep dive into South Indian cuisine captivated the nation. The obsession translated into long queues at establishments like Benne Bombay, prompting its expansion from Mumbai to Delhi. This wasn't just about traditional fare; it sparked creative experimentation. Gurugram's Vellam offered dosa tacos, Mumbai's Uppu focused on homestyle vegetarian dishes, and musician Shankar Mahadevan's Malgudi in Mumbai featured a dedicated filter coffee barista station, showcasing the cuisine's versatile appeal.
Tech on the Table and Trophies in the Cabinet
Technology made significant inroads into both professional and home kitchens. AI-powered kitchen automation became more accessible, with appliances like smart air fryers and ovens offering app-controlled settings and recipe-scanning capabilities. In India, tech-heavy companions like Upliance and the Rotimatic NEXT brought automation to home cooking, with anticipation building for the potential 2026 launch of the Posha robotic chef.
The year was also historic for Indian chefs on the global stage. Chef Gaggan Anand's Bangkok restaurant topped Asia's 50 Best Restaurants list. A landmark achievement came from Chef Himanshu Saini, as his Dubai restaurant, Tresind Studio, became the first Indian restaurant ever to receive three Michelin stars. The culinary world also celebrated Tamil Nadu-born Chef Vijay Kumar, whose nathai pirattal (snail curry) at New York's Semma gained fame after his James Beard Award win for Best Chef.
Cocktails, Cities, and Culinary Stories
The bar scene witnessed its own evolution. The Picante cocktail rose in popularity, acting as a canvas for bartenders and boosting agave-based spirits like Maya Pistola, El Goonda, and Loca Loka. Bars focusing on these spirits, such as Goa's Quinta Cantina and Bengaluru's Una Hacienda, flourished. Indian bars also earned spots on the prestigious Asia's 50 Best Bars list, including New Delhi's Lair and Bengaluru's Soka.
In a proud moment for Indian gastronomy, Lucknow was designated a UNESCO Creative City of Gastronomy in October. This recognition honoured the city's centuries-old Awadhi culinary legacy, vibrant street food, and the community preserving it. Furthermore, Indian diners experienced international flavours firsthand, with acclaimed global chefs like Singapore's Julien Royer and Bangkok's Chudaree Debhakam hosting high-end pop-ups where meals could cost between ₹30,000 to ₹60,000.
The year also saw trends like the Japanese sando (sandwich) craze inspiring local creations like the Onasadya sandwich, and a heightened focus on protein-fortified snacks driven by health-conscious consumers. However, a note of weariness emerged around excessive storytelling in restaurants, with calls for letting food shine without overly elaborate narratives.
In summary, 2025 was a year where Indian palates embraced the global while rediscovering the local, technology redefined cooking, and Indian chefs earned unparalleled global acclaim, setting a vibrant table for the future of food.
