With 2025 almost here, it’s time to make some predictions about what the next year holds. The country’s food and drink scene is constantly evolving, and with that an ecosystem has developed that’s moved beyond just chefs. The restaurant industry today encompasses everyone from specialty suppliers of meat to farms growing ‘exotic’ vegetables. Then there are the bartenders and pop-up curators, each of whom are doing their part to change how the country eats and drinks, in big ways and small. As we look ahead, we speak to a cross section of people in the food industry, to find what they think will be trending in 2025.
An overwhelming response was the rise of desserts, and the innovation we can expect to see in this space. The viral Dubai chocolate has been reinterpreted and is available throughout the world, with Indian restaurants and chocolatiers releasing versions – Bayroute and Paul & Mike are just two to name. While those innovations are to satisfy curiosity, there is a consensus that in the coming year, expect to see a focus on ice cream and other frozen desserts. Vinesh Johny, co-founder of Lavonne Academy of Baking Science says, “Next year, we’re working on something that could sort of see us getting into that space.” He further notes, “There is no ice cream school in India at all,” and that the natural profession is to also open a storefront, since that educates consumers as well. Shetye notes that healthy ice cream has seen the growth of brands like Noto and Brooklyn Creamery and the coming year will see gelato take the fore. Conosh founder, Vaibhav Bahl who curates and brings international bars and restaurants (often those that have made a name for themselves on the World’s 50 Best list) notes the rise of kakigori, a Japanese shaved ice dessert that is flavoured with syrup. It’s showing up on tasting menus and it may have a moment in 2025. PS: For those looking to try it now, make your way to Mizu, in Mumbai’s Bandra to try.
Cuisines are passe. Chefs today are taking inspiration from other cultures to piece together menus (and tasting menus) that draw on global tastes. Rishim Sachdeva, formerly of Olive Mumbai who’s made waves for running plant-based Tendril and Café Petiole in London notes, “Unless you’re a cuisine specific restaurant, you’re open to doing whatever you want to do. So [the food] is not pigeon-holed to any cuisine.” This is echoed by Bahl who notes that he’s seen Japanese dishes, and the use of Indian curry leaves make their way onto international tasting menus. At Tendril, he notes how he puts a twist on smoked eggplant, which could be taken to be a twist on traditional baingan bharta, he serves it with basil, pesto, tomato concasse, crispy capers and focaccia for a take on an Italian caponata.
When it comes to drinks there’s a lot to look out for. Low ABV drinks has been on the verge of having its moment for some time, and it continues its march with more menus offering zero-proof cocktails. Vijeta Singh, co-founder of Pune’s Cobbler & Crew notes, “Health-conscious drinking is no longer a trend, it’s just how people drink now.” London-based Sachdeva concurs. He says, “People are going more towards low or non-alcoholic beverages now,” often due to health reasons. He notes, “People are becoming aware of how daily consumption of alcohol is not the best thing to do.” He credits restaurants like Noma for putting together non-alcoholic paired tasting menus, often consisting of kombuchas, teas and more and leading the way. At bars, a zero-proof or alcohol free menu has replaced the traditional sugary mocktail list.
The last but the most popular trend – Korean food was highlighted as “bubbling under” by Prachet Sancheti, Anand Puri and Nachiket Shetye. Sancheti, who makes ferments, misos and sauces as Brown Koji Boy should know, as he supplies to a range of restaurants like Mumbai’s Bandra Born and Goa’s Second House. The Goa-based entrepreneur says, “Korean food has taken a sudden boom since that instant ramen phase.” Similarly, Shetye who runs delivery kitchens in Mumbai and New Delhi under the Kytchens brand says, “lots of Korean-infused things” are selling on delivery apps. He highlights Korean buns and ramen, and notes that we can expect to see everything from ready-to-heat edamame to Korean fried chicken available to stock at home. Sancheti has a gochujang in the works that he’s hoping to release in the coming year. He says, “Gochujang has become a massive thing. So, we are making our own version of that. We haven’t released it yet, but we’ve given it to a few restaurants [to play around with].” Meanwhile, Anand Puri, third generation owner of Kolkata’s Trincas points out that Korean food trucks can be found in the city, and is something that even home cooks have been experimenting with.
