Godrej：2023年食品趋势报告发现美食终极指南（英文版）（65页）.pdf

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1、Appreciation for Godrej Food Trends ReportI absolutely love the Godrej Food Trends Report.I think,all of us in the food industry need to constantly stay tuned to trends.Im always referring to it and especially Rushina to understand how different chefs are thinking and new trends are playing out.And

2、many of them are spot on!These trends really help me understand how we should lead globally with Indian cuisine and the challenges and the competition from international cuisines.Godrej Food Trends Report is a good barometer on whats going to happen,where to invest,and,most importantly,to safeguard

3、the security of our cuisine,which now has custodians.Perceptive,nuanced,and well-researched,the Godrej Food Trends Report offers a window into the many micro and macro food trends that evolve in a country as diverse and plural as India.It is a great knowledge resource and reckoner for people in vari

4、ed fields of the F&B industry.Godrej Food Trends Report covers a broad spectrum of overviews,both globally and locally.As a result,it has helped me plan and enrich my columns,stimulated my thoughts and improved the depth of my own food research.The survey is very well planned and the editorial curat

5、ing is outstanding!The Godrej Food Trends Report is the food equivalent of fashion trend forecasts.A food trend forecast BY the Indian food industry FOR the Indian food Industry.Having been part of the respondent panel from the beginning,I know how much work goes into it.It is super that we have thi

6、s resource,which,instead of taking cues from the West,looks within our collective industry psyche to predict what India will love and what will drive food conversations in the year to come.Chef Vikas KhannaChef Garima AroraDr.Pushpesh PantChef Ranveer BrarABOUT THE ANNUAL GODREJ FOOD TRENDS REPORTSi

7、nce its inception in 2018,the Godrej Food Trends Report has emerged as one of the most credible platforms on themes that significantly impact the food industry each year.Over the years,the report has continuously evolved to include a wider group of industry experts who are encouraged to reflect on t

8、he year gone by,and share their projections on key themes that will influence the industry in the coming year.The Godrej Food Trends Report has been facilitating deep conversations in the food space each year.Over the last 6 years,the report has drawn on insights from over 1500 experts and thought l

9、eaders from food,beverage and allied industries spanning across industry verticals and geographies.Media CoverageThe special 2022,fifth-anniversary Collectors Edition of the Godrej Food Trends Report alone drove over 200 news features across six languages reaching regional and global audiences.This

10、report was downloaded by nearly 200,000 people!Over the last 6 years,the report has driven over 1600 media conversations and been read by over 500,000 people.Awards and AccoladesThe Godrej Food Trends Report has won several awards and accolades for both concept and design.The 2022 Collectors Edition

11、 won Silver at National Level and Gold at Regional Level at the AFAQS Foxglove Awards 2022 and was awarded two Silvers at the PR Awards 2022.CAPTURING THE EVOLUTION OF INDIAN CULTURE THROUGH FOOD AND CULINARY TRENDS.GFTR 2022 Launch Video click hereSujit Patil(sujitpatil)Vice President&Head-Corporat

12、e Brand&Communications,Godrej Industries Limited&Associate CompaniesIt is my pleasure and privilege to welcome you to yet another edition of the annual Godrej Food Trends Report(GFTR)!It feels great as I reminisce the first edition of the GFTR that we launched way back in 2018 under the banner of Vi

13、khroli Cucina.The vision was to spark conversations,build a pan-Indian food community and provide a platform for industry specialists to cross-pollinate ideas and set trends.When I look back at its evolution and the expansive range of trends-related conversations the report has driven,I feel gratefu

14、l to all who have contributed to it and made it possible,year after year.I am so happy to share that the 5th edition in 2022 which was a collectors edition,was a pivot for us,in which we expanded the scope and format.And it was very well received,going on to win a slew of awards,at regional and nati

15、onal levels.Not to mention that it was downloaded by over 2,00,000 people!A fantastic milestone,indeed!Well done team!And now it is time for the 6th edition!The journey of this edition began way back in October 2022 with team GFTR reaching out to our hundreds-strong respondent panel through our surv

16、ey,which is the crux of the entire report.Once the data had been gathered,the analysis was undertaken,along with in-person interviews and contributions from some of the top thought leaders of the Indian food space.This year,India is in focus for its rich culinary heritage and more,and I am sure like

17、 me,you have also been wonderstruck at the staggering variety of food and culinary cultures India is home to.I hope you enjoy discovering some of that through the variety of essays,and insights in this edition!As a foodie,I am particularly excited by the idea that Indian-made artisanal cheese will b

18、e in the spotlight!I think we can all look forward to some exciting flavors on the plate!Well,there are many more amazing trends that I am eager to share right away.However,I dont want to steal the excitement of you reading about the trends in the report.And now,without further ado,I leave you with

19、our latest edition of the report,but not before I thank every single person who has contributed to this report-our respondents,collaborators,my corporate brand and communications team at Godrej Industries,designers,advisors,and most importantly Rushina,who has done a stellar job curating,sourcing,co

20、mpiling and presenting both the trend data and editorial dialogues in such a lucid manner.Heres to the GFTR 2023!Cheers!Hi!These are exciting times for the food industry!It was evident that the pandemic had resulted in changes in consumption patterns and consumer behaviors across the entire spectrum

21、 of the food industry.We are only now beginning to recognize the impact of these changes in our daily lives.The Godrej Food Trends Report is uniquely positioned to bring the nuances of this evolving foodscape to the forefront for the benefit of the F&B industry.I have personally always enjoyed watch

22、ing food trends in our country,especially the year-specific trends predicted by our esteemed panelists.It gives me immense joy to see many of them coming to life subsequently.Our 5th edition of the Godrej Food Trends Report in 2022 was a collectors edition and was truly special in many ways.I am hap

23、py about the excellent response it had from the readers.It also went on to win several awards.My sincere gratitude to all who contributed towards it and made it so rich in its content.Inspired by the enthusiastic response,we set out with an aim to make the next edition even better.I am happy to pres

24、ent to you,the 6th edition-complete with the latest trends in the food and beverage industry!While the trends forecast remain central to this edition,the team has continued to push the envelope with additional new elements to make the report even more insightful,and useful for you.Im happy to see th

25、at the deep dive sections that were added to the format last year have been very well received and have driven powerful fresh conversations in the industry.Which is why we have made them a permanent feature.I hope you enjoy the mix of essays and conversations around various segments of the food spac

26、e in India by some excellent writers.This year,I am personally excited to see growing international interest and recognition given to India for its rich culinary diversity,along with a growing demand for culinary knowledge and skills across all segments.We have so much to offer to the world,and the

27、industry will do well by investing serious time and resources into research and documentation of our inherent wisdom so that we can collectively reap the benefits brought in by the global interest in our future propositions.Indian cuisine is going to see a glamorous era within and outside India in y

28、ears to come!And I look forward to seeing,hearing about,and tasting food that is representative of a lot more variety within and outside conventional cuisines.This edition has so much more for you all.I do hope it sparks new ideas for you and your colleagues in the industry in 2023 and beyond!Tanya

29、DubashExecutive Director&Chief Brand OfficerGodrej Industries Limited&Associate CompaniesA NOTE FROM TANYA DUBASHA NOTE FROM SUJIT PATILI am so excited to invite you to another edition of the Godrej Food Trends Report.At this stage of production,when it is time to go to print,my family and friends a

30、re known to excuse my preoccupation with“you are in GFTR mode!”Six years into the annual exercise that is creating the Godrej Food Trends Repeort Id say it was part of the job,but I would probably be more accurate in attributing it to passion.And the pursuit of joy!My joy in geeking out on a topic I

31、 have come to deeply love food trends.And anticipation of your delight in discovering each new edition and its usefulness in your endeavours.Im not alone in this pursuit.Each of us connected to food is chasing joy in some form.For the food lover,joy may reside in a much loved dish at a favourite res

32、taurant,For the home cook it might be in a successful kitchen experiment,And for a baking enthusiast,it might be in the perfect macaron.For this industry,joy rests in a job well done,an article well written,a successfully launched concept,a dish that resonates,and particularly in a patrons satisfact

33、ion.My job with this report is to help you find your joy.And I take that very seriously!This year too my work begins with evaluating how we can enhance the next edition.I am excited for you to discover the many new elements weve incorporated based on your feedback.This year,look forward to lots of s

34、trategic actionable elements to inspire and empower you in 2023,conclusions and action points at the end of each deep dive section,as well as summaries and toolkits at the beginning of each survey section.Im especially proud to share that team GFTR has worked hard to cover more industry verticals an

35、d geographies than ever before.Our much-expanded respondent panel carries regional perspectives from over 90%of Indian states while our overall panel represents a much fairer ratio between genders than ever before.Every edition of GFTR,from concept,through execution of every stage,is a journey full

36、of tantalizing visions.Eventually however all the hundreds of inspiring conversations with industry colleagues,and endless discussions with editorial and design teams,begin to come together,page by page,until this moment,when I write this editorial note.A moment that I savour because it concludes mo

37、nths of frenzy and signals there is nothing more I can do.My job,for the moment,is done.Its time for me to leave you to discover this new edition of the Godrej Food Trends Report.I hope it sparks joy and much success for you and your brand in 2023 and beyond.Rushina Munshaw-GhildiyalCurator and Edit

38、or-in-Chief MD,A Perfect Bite ConsultingHOW TO USE THE GODREJ FOOD TRENDS REPORT 2023What does the report contain?Who is the report for?How to navigate the report?The Annual Godrej Food Trends Report is designed to be an impactful and accurate resource for stakeholders from the Indian food and bever

39、age industry as well as their counterparts in global entities looking towards building propositions in India.The foundation of the report is a survey that collates insights The simple answer is,it is for anyone with even the smallest stake in the Indian food Industry.It has been designed and laid ou

40、t for a variety of audiences like;Industry PlayersChefs,restaurateurs,owners and managers of large and small food brands,home chefs and food entrepreneurs can use insights on consumer consumption patterns to plan concepts and cuisines,to invest energy and resources into designing menu offerings,stra

41、tegise on festivals,special menus,and design PR and marketing strategies for the year to come.Hospitality Institutions Culinary colleges and hospitality students can draw on insights to understand directions the The 2023 edition of the Godrej Food Trends Report,has eight sections:Dining In;Dining Ou

42、t;Health,Hygiene and Lifestyle;Food Studies;Emerging Conversations;much expanded sections for Beverages;and Desserts.Happily,the Food and Travel Section is also back.on dining-in and dining-out behaviours of customers,gathered from a panel of respondents that include global voices,celebrities,pan-In

43、dia and pan-industry respondents.The analysis of the data gathered spans across quantitative and qualitative parameters,and is analyzed vertically and market will take and plan the curriculum,events,special lectures and personal study projects.Food Media Professionals Food journalists,lifestyle,food

44、 and travel writers,food bloggers and social media content creators can draw on this report to plan editorial calenders,pitch trend stories,plan deep dives for research,article pitches and content creation,and strategise on social media content creation in the year to come.In the past,the report has

45、 also been recognised as a useful source for triggering new story ideas when writers block strikes.F&B Marketing&Communication Professionals Marketing,communication and PR professionals across categories can use this report Each section of the report has two subsections-the first providing a compreh

46、ensive overview of the sections theme over the years,followed by a detailed report on the projections made about its evolution in the coming year by our expert panel.Heres how to make the most of them.horizontally to forecast the coming years(and sometimes beyond)trends.We recommend giving the whole

47、 report a read once,then going back to look at specific sections for deeper understanding as required.as an advisory tool for future forecasting,to suggest brand positioning,marketing strategy,and create brand and product messaging as well as social media content to widen existing customer base and

48、tap new markets for their clients.Food lovers Food connoisseurs,hobby cooks and bakers can look to this report to expand their own understanding of the culinary space and learn more about the kind of food adventures they can look forward to in the coming year.Deep Dives Each section starts with a De

49、ep Dive that takes a comprehensive look at a topic that has shown resilience during analysis.Each deep dive opens with a Visual Spread filled with interesting and useful information that makes for an enlightening casual read.It can also potentially A MESSAGE FROM RUSHINA MUNSHAW-GHILDIYALWho are the

50、 experts contributing to this report?The names of our panel of industry experts who contributed to this edition of the Godrej Food Trends Report have been listed alphabetically at the end of the report.It is our way of thanking our esteemed panelists for their valuable contributions to the report,wh

51、ile also offering our readers an overview of the different people and roles that make up our industry,and for them to follow,connect and build networks.trigger further study and exploration,or perhaps even instigate conversations on social media.Turn the page to gain deeper insights on the core them

52、e of the section through a rich,well-researched Deep Dive showcasing the evolution of topics in focus.Action Points A succinct Conclusion at the end summarises the actionable takeaways that the reader can leverage from the essay.Survey ResultsThe Survey subsection starts with a Section At a Glance t

53、hat summarises the high-points of the trends in that segment.This page also carries and a Toolkit that suggests areas to explore for different stakeholders in the F&B industry.Team GFTR itself keeps returning to explore these pages time and again as the year progresses to leverage the key trends sta

54、tistics and insights from experts against an evolving industry landscape.NotesExtreme climates have always driven consumption patterns in Ladakh.Traditionally a resilient and self-sustaining food culture that depended on subsistence farming and a sustainable lifestyle,in-home dining has seen a decli

55、ne.“Rice has replaced wheat and barley,and masalas have replaced local herbs in traditional dishes.And with stores stocking global goods,instant noodles and commercial bakes have replaced traditional snacks like roasted/puffed barley,sweet apricot kernels,dried apricots,apple chips,and traditional l

56、ocal biscuits and breads like puli,khar-e-tagi,thalshrak,pa-polo”.“While street food isnt really a culture given the climate,tiny establishments selling momos,thukpa,gyuma(traditional blood sausages),tujji(Kashmiri term for marinated charcoal-grilled meat)are found in populated areas,as are those pe

57、ddling the ubiquitous instant noodles,(which in my opinion will be the death of Himalyan cuisines!)”.Dining-out establishments largely operate during summer,based on availability of seasonal fresh produce and higher footfalls from tourists but down shutters in the harsh winters.Tibetan,Ladakhi,India

58、n-Chinese,and Continental cuisines are mainstays,but Korean and Japanese cuisines are finding a niche now.And cafes,coffee shops,ingredient-driven/concept-based contemporary restaurants are also mushrooming all over.Famous for the Himachali Dham or community feast cooked by the hereditary Boti clan

59、of chefs,Himachali cuisine is richly nuanced and micro regional with every valley in the state offering local flavours to explore.Food at home is seasonal,sustainable soul food that is increasingly available to visitors via the growing home stay and guest house segment.Like Ladakh,Kashmir is prone t

60、o harsh climates.With a legendary regional culinary culture that is home to the iconic Kashmiri Wazwaan,Kashmir continues to hold on to its rich culinary heritage in its home kitchens.Street food culture has also always prevailed,and is in fact on the uptake with offerings like nadir monje(deep frie

61、d lotus stem fritters)and tujji becoming popular again.Dining out offers a great opportunity for socialisation in a climate where people are often snowbound.“We have seen a lot of development there in the last two years,with boutique eateries run by local players mushrooming and the variety of cuisi

62、nes on offer increasing.Eating habits have changed a lot,especially with the youth who are gravitating to aspirational new brands like KFC,Pizza Hut,Belgian Waffle,and more coming in.These big international brands have been slower to come in but are definitely making inroads now”.With inputs from Ku

63、nzes AngmoWith inputs from Umar RatherREGIONAL PERSPECTIVESIts been quite a year in the wake of the pandemic,and its long-lasting impact has brought a paradigm shift in the food industry and food systems at large,forcing the consumer,and the industry,to reprioritise.The silver lining in this is that

64、 it has highlighted the immense plurality and diversity of Indian cuisine.India is a country on the global map.But it would perhaps be more accurate to describe it as a continent,and its states could more aptly be likened to countries.Because each state and union territory is home to multiple culina

65、ry cultures and cuisines.Indias rich multi-cultural and communal history adds layers of nuance to food traditions at home and local palate preferences with street food and dining out.Add to this the varying degrees of industry evolution,and India becomes a fascinatingly complex proposition for food

66、explorers and businesses.This is why this year the Godrej Food Trends Report has attempted(perhaps ambitiously)to bring in regional on-ground observations from all over India on local dining culture in the wake of the pandemic.Read on to discover how food preferences evolve as one moves down the map

67、 of India based on insights our team has gathered from regional food experts.LadakhHimachal PradeshJammu and KashmirDisclaimer -This Regional perspectives section is based on insights team GFTR has gathered from regional specialists.It does not claim to be comprehensive or definitive in encompassing

68、 the sheer expanse of food preferences in India.“Snacking has become more frequent and is a mix of healthy and packaged offerings,although traditional snacks like meethi/namkeen mathiyan,sevaiyaan boondi,and pattoday still rule the charts over bakery items and namkeens”.Street foods include siddu(a

69、local stuffed bread),and ubiquitous offerings like gol-gappa,matar kulcha,momos,instant noodles and chowmein as well as new options like soya chaap and desi pasta.Eating out and ordering in are on the uptake with home delivery available,and restaurants serving Indian,TIbetan,and Indo-Chinese alongsi

70、de newer offerings from bakeries and pizza joints.“Uttarakhand is home to a traditional,seasonal,richly nuanced micro-regionally diverse culinary culture,and we are fiercely in love with our traditional ghar ka khaana.Unfortunately,very little of our regions home food is available for visitors outsi

71、de homes”.Snacking habits are changing,but home made traditional offerings like chakotra chaat,nimbu ki khatai,sana hua nimbu,pakodas,patyud(colocasia pinwheels)are still preferred,although the younger generation is easily attracted to packaged offerings.The main cities with tourist footfall have a

72、brisk street food culture with all the ubiquitous offerings,but momos and chowmein are particularly popular.“Urban hubs also have a growing eating out and ordering in culture with home delivery available.The big cities are home to multicultural dynamic populations and have a rapidly growing dining o

73、ut culture with all the big international and national chains coming in”.market.Chinese and Italian cuisines are popular.Thai and continental food has found its niche.Lebanese cuisine is new in town and looks likely to gain popularity.Experiential and ambience-specific dining is ruling the roost.”Pu

74、njab and its cuisine need no introduction,Home food in this land of plenty is like the people themselves hearty,simple and forthright.“Snacking is still more about international fast food,and pizza continues to be in demand,especially with online ordering growing.”Street food is pretty cosmopolitan,

75、with the younger generation loving their spring rolls,momos,and burgers.“Dining patterns have evolved in Punjab.While dishes like kadai paneer,dal makhani,parathas,and more are still much loved,the last two years have seen western trends ruling the Celebrated as the the land of agriculture and dairy

76、,Haryana is one of the most complex states to describe.Sprawling between borders with Punjab,Himachal,Rajasthan,Uttarakhand and Uttar Pradesh,Haryana also surrounds Delhi on three sides,and is included in the National Capital Region(NCR)a vast region with a mixed geography of rural and urban,agraria

77、n and cosmopolitan influences.The food of the rural areas is wholesome,hearty agrarian food rich in dairy,makkhan,and ghee to complement a hard working lifestyle with influences from all its neighbours.The urban centres,however,have vibrant dining cultures.“Delhi and Gurgaon are now open to vegetari

78、an and regional cuisines.Home chefs do well in close circuits of condos and upmarket apartments in Noida and Gurgaon-but Delhi still likes its food the old fashioned way”.Home delivery is focussed on niche brands and gourmet kitchens with an increased focus on healthy options.One growing segment is

79、that of healthy snacks.“Think baked namkeen and roasted muri and no-sugar and multigrain cookies.The common man and the middle class are switching to organic and millet-based nashtas,jaggery over sugar,olive oil over refined,while the more affluent are looking at dates,pine nuts,crackers,artisanal s

80、preads and breads as snacks”.High-end restaurants,delivery kitchens,and sit-down dinners offer aspirational experiences.“Street food is the soul of Delhi and nothing will change there.Traditional street fare like matar-kulcha,chola-bhatura,chaat are still popular.But,litti-chokha,moth-kachauri,and m

81、omos have started to appear in Gurgaon.And the public still loves their momos,sushi,kebabs and parathas,but are looking at exclusive ways to eat them”.With inputs from Nitika KuthialaWith inputs from Rushina Munshaw-GhildiyalWith inputs from Lavi Kaur and Trishti BhardwajWith inputs from Anubhuti Kr

82、ishnaUttarakhandPunjabHaryana and NCRDisclaimer -This Regional perspectives section is based on insights team GFTR has gathered from regional specialists.It does not claim to be comprehensive or definitive in encompassing the sheer expanse of food preferences in India.The desert state of Rajasthan w

83、ith its extreme climate has a resilient and self-sustaining food culture that draws from an arid landscape.Rajasthan is perhaps one of the most popular states and its cuisine needs no introduction.Rajasthani cuisine continues to rule the roost and is very easily available for visitors to this popula

84、r travel destination.Post COVID,houseparties have become the trend.“When it comes to snacking,a return to the roots has taken over with traditional offerings like mathri,homemade namkeen,and grandmothers recipes are trendy.Street food consumption is unchanged because no one wants to change it.Rajast

85、hanis continue to be proud of their kachoris and mirchi badas”!Rajasthan has begun to embrace veganism and global cuisines like Thai and Indo-Chinese.Sushi and dimsums are popular.Cloud kitchens and home chefs have grown in numbers in the last two years as well.Uttar Pradesh has a rich and diverse c

86、ulinary culture that spans centuries and reflects in the diversity of its cultural landscape.From the rich offerings of Awadhs erstwhile courtly cuisines to the satvik fare of the Braj region,there are innumerable community and micro-cuisines to pick from.Traditional food is still the preference at

87、home,but meals have become more distinct and healthier.“Snacking has seen a major change with both traditional and trending snacks being favoured.Spring rolls,momos,soya chaap,and a variety of sandwiches have taken over from traditional options like samosa,laiyya chana and khasta”.Street food is bei

88、ng globalised.Traditional street food like paani batashas,karari tikki,and galawati kebab are still favoured,but kebab parantha rolls have flavoured mayo.“The pandemic also saw a rise in cloud kitchens and home chefs offering a heady mix of regional and international cuisines.South Indian and Baati

89、Chokha from East UP and Bihar are trending regional cuisines,while global cuisines like Middle Eastern and Mediterranean are gaining popularity”.Indore is still conservative with experimentation in food.Regional food and family heirloom recipes prevail.Hygiene and food sources are more important tha

90、n ever.“Street food is the lifeline of Indore(No wonder it made it to the top four street food destinations for 2023!).Indore is known for its poha-jalebi,hot dogs(local take on the burger),Crispy garadu(a winter special of the yam family tossed with a special masala and lemon juice),kachori-samosa,

91、but options like Sindhi Dal Pakwaan,Bihari Litti Chokha,South Indian Appe have become popular”.Western cuisine seems to have taken a back seat.Regional Indian food like Malwa,Maharashtrian,Rajasthani are popular.Even QSR offerings like rolls are being Indianised with rotis,naans and parathas used fo

92、r the bread and sauces being replaced by Indian gravies.Dining patterns have changed considerably in Madhya Pradesh post pandemic.Home food has its place,but people are desperate to get out,and dining out has boomed.The street food culture of the region has always been vibrant and is growing massive

93、ly thanks to social media-worthy street food visuals.Vendors have hiked their rates,and fusion food has been trending.“Restaurants have been experimenting with fusion and Indian food,which is loved in central India,and people are driven towards Instagrammable food,be it a fancy version of pani puri

94、with molecular gastronomy or a 5-course meal.There is a significant rise in home chefs and cloud kitchens,and the industry is shifting to investing in cloud kitchens over dine-ins”.Home to a diverse community and micro cuisines,food is an emotion in Gujarat.The in-home culinary culture in the rural

95、areas is strongly rooted in tradition,but home dining in the big cities has evolved to an elevated construct that draws on seasonal local produce.“Gujarati snacking is legendary,and farsans like khaman,dhokla,khandvi,ganthia,fafda from local farsanwallas are much loved.However,packaged snacks like c

96、haklis and chips in fusion forms with seasonings like cheese,peri peri,Tex-Mex,salsa,and more are being gobbled up”!Dining out is With inputs from Riccha Khetan and Ratika BhargavaWith inputs from Tarannum ManjulWith inputs from Mudra KeswaniWith inputs from Chef Amit PamnaniRajasthanUttar PradeshMa

97、dhya PradeshIndoreGujaratDisclaimer -This Regional perspectives section is based on insights team GFTR has gathered from regional specialists.It does not claim to be comprehensive or definitive in encompassing the sheer expanse of food preferences in India.Maharashtra is vast and home to hundreds of

98、 culinary dialects and dichotomies.Mumbai,as the commercial and culinary capital of the region,has been long known for its eclectic dining scene and represents much of the evolution of food in the state.In-home dining is driven by convenience,but comfort and flavour play important roles.Traceable,cl

99、ean produce,is a wildly successful category!Home delivery is exploding.“Every craving,diet,and budget can be satisfied via cloud kitchens and food delivery apps.And access to home chefs via social media adds even more variety to the mix.When it comes to snacking,currently,if its healthy and/or regio

100、nal its golden!Consumers are either seeking out raditional snacks by geeking out on every regional variety available or trying to make the healthiest version possible”.Global options like tempeh,tapioca chips are popular,but everything is good as long as its organic,fried in the correct healthy unre

101、fined oil,and free of added sugar.“Street food vendors are becoming social media savvy and creating outrageous dishes like vada pav stuffed croissants!Restaurants,aware that the diner is far more curious and aware today,are a lot more transparent about both sourcing and technique”.Fermentation and p

102、lant-based whole foods are seeing a lot of interest,while North Eastern flavours,homestyle Maharashtrian,Goan,and Deccan cuisines are gaining traction.Asian food is becoming more varied.“Most exciting,however,is chefs becoming playful,taking themselves less seriously,focussing on adventure with ingr

103、edients,without getting into modernist methods”!Goa has a vibrant culinary culture,and while home food is still the primary option,there has been a shift to in-house dining post pandemic.Aggregator delivery agents are booming,and in-house catering has emerged with home chefs offering specialised foo

104、ds.“Not much has changed in snacking patterns;evening snacks are still cutlet bread or beef fried chops and ros omelet.And locals still love their chorizo pao,of course!Street food is seeing the emergence of Arabic offerings with shawarma,pita and falafel and sandwich culture continues to be popular

105、”.Dining out in Goa is hot and happening!Restaurants are moving towards more vegan and vegetarian options to accomodate shift in consumption patterns.Mediterranean is still popular,but regional cuisine chains offering south Indian and modern Indian fare are cropping up as well.Karnataka is a massive

106、 state with hundreds of micro cuisines and many popular food centres.Its capital Bengaluru is a microcosm in itself.In the urban centres,the pandemic has driven interesting changes.Food at home varies based on local cuisines and produce.While street food is popular and varied,not much has changed wi

107、th preferences.In the wake of the pandemic,there is a heightened focus on home cooking,especially going back to roots.But flexible routines mean breakfasts,dinners,working lunches,and snacks can all be outsourced from home chefs across the state who offer everything from regional cuisines to restaur

108、ant level meals.“In Karnataka,every home has traditional mixtures,deep fried chakli,kodbale,and more in their snack repertoire.And Hot Chips stores are testament to the popularity of local banana and other chips.However,the younger generation is more inclined towards packaged chips and instant noodl

109、es”.In tier-2 cities,the diner is opening up to non-Indianised versions of international cuisines.the norm with many families closing the kitchen once weekly to dine out either on street food or at speciality restaurants offering Gujarati thalis like Kathiyawadi food from Saurashtra,North Indian far

110、e,or South Indian snacks.“Street food has always been popular in Gujarat.Regular excursions to indulge in street food are the norm in Surat,Ahmedabad and Rajkot.All the classic street foods are relished,but egg-based offerings are popular,and fusion street food is an adventure especially when libera

111、lly topped with grated cheese or paneer”!With inputs from Anil MulchandaniWith inputs from Roshni Bajaj SanghviWith inputs from Nolan MascarenhasWith inputs from Ruth Dsouza PrabhuMaharashtra and MumbaiGoa Karnataka Disclaimer -This Regional perspectives section is based on insights team GFTR has ga

112、thered from regional specialists.It does not claim to be comprehensive or definitive in encompassing the sheer expanse of food preferences in India.Restaurants,festivals,and pop-ups are in demand.Snacking has become a meal between meals,increasing consumption of street food like momos,rolls and bake

113、ry items as snacks.There is a conscious shift towards healthier snacking options.But biscuits,cookies,and instant products continue to be popular.“The last 5 years have seen a surge in Asian and regional micro cuisines along with Cambodian,Brazilian and Korean.Beverages are trending and food menus a

114、re designed to pair well with them.Menus that feature classics with a twist or inventive dishes altogether,irrespective of cuisines,are popular.Everyone has boarded the delivery wagon”!The pandemic increased the demand for home chefs and home-chef aggregator brands.Cloud and dark kitchens are a grow

115、ing segment.The regional food of Kerala cannot be contained in a few lines.Each district celebrates its own local offerings.“Traditional snacks like Ela Ada(rice parcels with a sweet coconut-jaggery filling),Vettu Cake(deep fried sweetened dough),Neyyappam(ghee fried sweet rice fritters)Pazhampori,a

116、nd Bhajjis are all seeing a resurgence,some in modern avatars.The demand for non-vegetarian options is driving combinations of traditional favourites with chicken,mutton,or buff gravies like the North Kerala Chatti Pathiri(layered crepe)with minced chicken,continuing to be popular across the state”.

117、Street food is as diverse with Thattu Dosa and Rasavada(lentil fritters soaked in spicy rasam)of Thiruvananthapuram,Calicut Kallumakkaya(Mussel),which are nostalgic eats that have withstood the test of time and COVID.That said,chaat and momos are now easily accessible across Kerala.Middle-Eastern fo

118、od has always been favoured and holds its own.Modern tea chains with menus offering 15-20 varieties of tea and coffee,fusion menus that celebrate local cuisine with Western twists like tapioca nachos or Inji puli chicken wings have become very popular.Tamil Nadu,the southernmost state of India,has o

119、ne of the oldest culinary cultures,with roots in the Sangam era.Sangam literature talks about five landscapes of the ancient Tamil land:Kurinji(the mountain region),Mullai(the forest region),Marutham(agricultural land),Neytal(seashore),and Palai(deserted land).Nuances of these historical demarcation

120、s manifest in the hyper-local,regional micro cuisines of the regions even today.“Chennai,the capital city,reflects the evolution of food preferences,strongly attached to the traditional but welcoming new flavours.Snacking is getting healthier,but the traditional deep fried crunchies,chips,murukku,mi

121、xture,and ribbon pakodas continue to fly off shelves.Highway food meets roadside idlis and biryani with equal aplomb on the streets.Dining out has cloud kitchens and food delivery seeing equal excitement”.Pondicherry has returned to a degree of normalcy slowly.Food at home stays true to its roots.“R

122、egional cuisines never gained much foothold because regional food was already circulating via long-standing informal circuits of enterprising home cooks from various communities that offer specializations,spanning a gamut from daily meals and Gujarati theplas to special biryanis,Bengali macher jhol

123、and more”.Street food in Pondicherry is dominated by small shops and tea-coffee-badam milk stalls.Bajjis/pakodas/bondas,samosas and milk bread sandwiches,are popular,as are sundals(lightly spiced legume mixtures)in a variety of versions that are local equivalents to chaat.Enterprising women also sel

124、l paniyarams.There has been a sudden proliferation of kathi roll,shawarma,and grilled meat hawker stations recently.Dining out has seen a rather energetic revival of the standard multi-cuisine establishments offering the ubiquitous pizza-pasta-salad-burgers menus.“Smaller,eclectic eateries that spec

125、ialised in native/wild ingredients and heirloom recipes were obliged to shift to catering and bespoke formats”.Single-cuisine restaurants are limited,with the exception of legacy Indian-Chinese ones.Pondicherry has a special place for all things French,so good bakery offerings,crepes,alfresco dining

126、 and cafe-like spaces are standard French/European fare found in the sea-side town.With inputs from Debolina RayWith inputs from Anjana GopakumarWith inputs from Ameeta AgnihotriWith inputs from Deepa ReddyBengaluruKerala Tamil NaduPuducherry/PondicherryDisclaimer -This Regional perspectives section

127、 is based on insights team GFTR has gathered from regional specialists.It does not claim to be comprehensive or definitive in encompassing the sheer expanse of food preferences in India.Dining patterns in Andhra Pradesh have seen significant change in the last couple of years.People are experimentin

128、g in the kitchen with exotic,regional,local,and ready-to-cook foods.More than 50%of food consumption in the urban centres is either eaten outside or delivered in.Consequently,cloud kitchens are in demand.“Traditional snacks like bhajjis,vadas,paniyarams and punugulu(crisp idli batter fritters)are lo

129、ved,but gourmet confectionery,baked products,North Indian and Middle Eastern sweets and snacks are finding preference”.Chaat has retained its popularity in street food,but shawarma,sandwiches,rolls prevail.Cafes,confectioneries,and breweries are prominent now,and national and local,made-over brands

130、rule the market.Regional food has had a facelift,particularly dosa and Idli and their variations,while Mughlai,Tandoori and regional food maintain their foothold.Pan-Asian,Italian,and Mexican cuisines are gaining prominence,and desserts from specialised bakers and confectionery houses are very popul

131、ar.The post-pandemic resurgence of dining out has lifted all boats in Telangana.“Home food holds its own.Mirchi Bhajji,Punugulu,Onion Samosa,Murukulu,Sakinalu,and Chekkalu are perennial favourties with chai”.The pandemic normalized ordering-in,and consumers are comfortable spending more on premium e

132、xperiences.New cloud kitchens are differentiating themselves with premium quality.Hyderabads Irani caf and bakery heritage,has dwindled with time but still survives with some cafes helmed by the second generation,evolving into more upscale new-age cafes.Diners seeking fine-dine experiences no longer

133、 need to limit themselves to European or North Indian cuisines thanks to a growing legion of enterprising chefs reimaging flavours from the southern states.“One particularly noteworthy aspect of growth is the love for local.It is making its mark in pub grub in the form of dishes like chicken ghee ro

134、ast,bheja fry and vada and idly fry.Hyderabads Middle Eastern favourites such as Khabsa and Mandi have moved out of their traditional hotspots like Barkas and gone mainstream”.Social media and third-party delivery providers have enabled the unsung heroes of Indian kitchens to step into the limelight

135、,and homechefs are popular for regional food from other parts of the country,like As a traditionally-driven culinary culture,home food hasnt seen much of a change in Odisha,with the exception of homes opting to order in on a weekly basis thanks to the post-pandemic routines.Grocery sourcing is incre

136、asingly shifting online,but vegetables are still hand-picked from local markets.Snacking has drastically changed with the increased consumption of online content,which has driven a rise in the healthy and luxury snacking products market.“Easy online recipes have made dishes like nachos,fried mozzare

137、lla,and cheese boards staples.Street food in Odisha is vibrant with unique traditional and global options.Traditional street food still triumphs,but there is a heavy demand for Mexican,momos,and Indo-Chinese and shawarma rolls have caught diners fancy”.Dining out is largely indulged in on weekends,w

138、ith Korean and Lebanese food seeing immense popularity.Homecooking still rules in Chhattisgarh with most homes cooking fresh meals based on seasonal locally available produce and minimal spicing.“There is growing awareness about ingredients,organic labelling,hyper-local sourcing.Traditional snacks l

139、ike chivda,murmura,khurmi,til laddu,and thethri are still in demand,and oil-free snacks like makhana and dry roasted snacks are popular these days.The focus on hygiene and cleanliness have changed the street food scene for good with standards of professionalism going up”.Post-pandemic lifestyles hav

140、e made home delivery a requirement,and people prefer various food delivery apps to order from trusted sources.Weekend parties and casual dining are slowly trending,and home chefs are preferred for smaller party and catering orders.When dining out,the preference is for regional cuisine,local produce,

141、and fresh preparations.There is a lot of curiosity for experience-based restaurants and Japanese,Korean and Mediterranean cuisines.pork biryani,Bohri dabba gosht or a Hyderabadi khichdi with khatta and kheema;your best bets are the home chefs.With inputs from Wilson RajanWith inputs from Rachit Keer

142、timanWith inputs from Garima TiwariWith inputs from Pallab DeAndhra PradeshTelanganaOdishaChhattisgarhDisclaimer -This Regional perspectives section is based on insights team GFTR has gathered from regional specialists.It does not claim to be comprehensive or definitive in encompassing the sheer exp

143、anse of food preferences in India.Consumption of food at home includes daily fare,one-pot meals,salads,and healthy food options.Elaborate cooking and experiments are reserved for Sundays and holidays.Ordering has increased,as has eating out on festive occasions.Travelling chefs and food pop-ups have

144、 increased.Youngsters want fancy food at home,but the working youth wants regional home cooked food.“Kolkata is obsessed with delivery apps,and the majority dont make them at home when they can quickly order.From kebabs to pizzas to deep fried food,snacks have a wide range.Kolkata classics like roll

145、s,mughlai paratha,phuchka,noodles retain their place.Momo stalls and Korean food trucks and outlets are increasing”.Cloud kitchens are sprouting,but home chefs are taking delivery to another level by catering to private parties and small gatherings.“Jharkhand has evolved.It is stereotyped with Litti

146、 Chokha,and they are wonderful,but Dhuska,Barra,and Gupchup(panipuri)should also be sampled when you are in Ranchi or any other part of Jharkhand.Ranchi being the capital,reflects this evolution.People are no longer hesitant about ordering in.The pandemic has brought people back to the city,and they

147、 are opening up coffee shops and food outlets”.Malls and streets dedicated to food-from sweet to savoury to beverages are growing in numbers.The local kathi roll,with its wonderful Bengali influence,is much loved,but there is a demand for dosa,burgers,and pizza.The demand for north Indian cuisine li

148、ke korma,gosht,and biryani prevails,but fusion food and good continental cuisine is growing in demand.This hill station was ensconced in its traditions for centuries until the pandemic changed how people ate.Now families are eating out on weekends,and youngsters,everyday!At home,traditional food lik

149、e dal-bhat and meat curry are accompanied by dishes created watching YouTube.Home delivery has taken off with local restaurants,some home chefs,and delivery kitchens offering a variety of dishes.But,meal patterns havent changed.People eat a rice-based meal in the morning.“In the afternoon,for khaja

150、or snack time,options include momos,chow mein,Sikkimese deep-fried cookies,or even Nepali sel roti with tea or aloo dum.Street food continues to focus on aloo chura,samosa,aloo dum and momos,but packaged noodles maintain their stronghold”.Outside the home,Korean food has made inroads;some restaurant

151、s serve American breakfasts and Mexican food,but regional food continues to feature Naga cuisine,with Punjabi and Tandoori restaurants in full swing.The pandemic certainly changed food buying and consumption habits.“Assam is predominantly a meat-and fish-consuming population,but a shift towards more

152、 mindful sustainable choices with food&practices is underway.Welfare-driven practices in animal meat production over industrial animal production,and a resurgence of local and seasonal ingredients are some sustainable trends”.Assamese cuisine has always been ingredient forward and wholesome,but cons

153、umers now want to know the provenance of their food.Theres been a significant rise in eating that is driving demand for private catering,curated customised menus,elaborate dining experiences at home.Home chefs and food Food at home continues to be the preferred meal in Bihar,especially in large fami

154、lies,even with dining out and ordering in becoming both popular and frequent.Snacks include chivda,bhuna(roasted gram),makhana and a variety of baked biscuits enjoyed with chai while samosa,kachori and sweets from brands are much loved.“Bihar stays loyal to its litti,samosa chaat,kachori and aloo sa

155、bzi served with imarti or jalebi.Newer additions are momos,poha,idlis or sabudana khichdi.Multi-cuisine food is still strong,but chefs are gradually introducing new tastes.The repertoire has expanded to include offerings like Nasi Goreng,Tempura,Risotto and even Sushi(albeit with cooked fish!)”.Cafe

156、s are mushrooming with their menus extending beyond coffees,sandwiches,and wraps to Indo-Chinese,North-Indian starters,biryani and chow mein.With inputs from Anindya Sunder BasuWith inputs from Farah YameenWith inputs from Doma WangWith inputs from Sadaf HussainWest BengalJharkhand SIkkimAssamBiharD

157、isclaimer -This Regional perspectives section is based on insights team GFTR has gathered from regional specialists.It does not claim to be comprehensive or definitive in encompassing the sheer expanse of food preferences in India.While older generations remain relatively unchanged in their food con

158、sumption habits,the younger ones are eating out as much as they eat in.Snacking patterns in rural Meghalaya are unchanged.“Traditional rice-based snacks such as jakep,sakin,gata,putaro,pukhlein and pumaloi stay favourites,but urban centres see a more eclectic mix of offerings in demand,such as momos

159、,chow,rolls,samosas,all sorts of chips,hot dogs,sausages,fish and chips,noodle soups and more”.Street food in Meghalaya remains as is.Chicken and pork momos are hands down the most popular choice,with hundreds of street vendors selling them.Aloo muri,aloo chana,roasted corn,peanuts are also popular.

160、Jadoh,a dish of meat,rice and herbs,and street barbeques with chicken and pork are favoured.“Gastro-nostalgia is huge amongst young working individuals from other NE regions,and the demand for Naga,Mizo,Manipuri,and tribal cuisines has grown.There is a huge Korean influenced sub-culture,and Japanese

161、 Sushi bars are also popular now”.Ease in road connectivity has changed food habits in Arunachal.In rural homes,traditional cuisine has taken a backseat,with no one willing to put in the effort required to make them thanks to the ready influx of ingredients and gas.“Rice and wheat are replacing the

162、traditional maize,buckwheat,and local red rice.And the typical local beverage,Po Cha(butter tea)made of Yak milk,has been largely replaced by tea and coffee”.Pizza and burgers are common.Local foods such as Thukpa,Thekthuk,and Momos are gaining popularity.Locals cater to tourists tastes,which includ

163、es Indo-Chinese food such as noodles,fried rice.Manipuri food culture is made of different sub-cuisines.At home,traditional food continues to be consumed.Ordering from restaurants in capital cities like Imphal is on the rise mainly Manipuri Hindu food,though there is a rise in fast food outlets.“Fis

164、h is a staple for the Meitei people,but not meat.Towards the hills,the Kuki or Naga communities eat all forms of meat.With the migration of people from the hills to plains,Naga cuisine is available in most large cities including pork,chicken,bamboo shoot,and axone”.Pizza and burger outlets are now p

165、opular,too.Street food includes fried fritters and aloo chop.Bhatoora,which is a smaller poori,served with green peas,as a morning breakfast or snack.Mizorams dining options are mainly converting to Indian-Chinese cuisine with dishes like chow mein,fried rice and soups.“Mizo food is sometimes called

166、 bland and boiled because it is traditionally cooked by boiling or steaming and is not heavily seasoned with spices”.Fast food outlets such as Dominos in the capital city Aizawl shows the changing food culture with adoption of strongly flavoured food such as fast food and Indian Chinese.“With more a

167、nd more working class people returning to the home state,having been exposed to outside food culture,a fair selection of people are appreciating non-traditional food”.At home,there is a movement towards frozen food.Health consciousness is increasing day by day.Momos,chole and pani puri are popular;p

168、eople are focused on super foods.Traditional snacks were never mainstream-the only traditional food we get other than the full course meal is Galho,which is a mini meal.Korean food,Muslim food,pastries and coffee are popular.delivery are on an upward trend.Dining out is back,with new restaurants off

169、ering up a variety of dining experiences and globally inspired menus.There is also a conscious shift towards eating healthy,with many vegan&plant based dishes appearing on menus.With inputs from Kashmiri NathWith inputs from Nambie Jessica MarakInputs for Arunachal Pradesh,Manipur and Mizoram fromAm

170、ar GuttaMeghalayaArunachal PradeshManipurMizoramNagalandDisclaimer -This Regional perspectives section is based on insights team GFTR has gathered from regional specialists.It does not claim to be comprehensive or definitive in encompassing the sheer expanse of food preferences in India.With inputs

171、from Lichan HumtsoeLets begin with my visit to Surat in January 2023.Breakfast was dhokla from a riverside street vendor and Gujarati thalis for lunch,essentially what you would expect to eat here.Evening meals were different:one dinner was beetroot hummus;a bright fresh tabouleh of quinoa,parsley,a

172、nd pomegranate seeds;and a falafel salad.Another meal comprised a salad composed of crisp leaves,chicken,and nutty seeds enrobed in a faultless light mayonnaise dressing,along with a perfect thin-crust pizza topped with zucchini,ricotta cheese,roasted red capsicum,and fresh rocket leaves.The menus i

173、n both dining establishments were entirely of Middle Eastern/Mediterranean/western dishes and the decor was universal hipstermuted colours,light wood furniture,and leafy green plants.I think of The pandemic created the opportunity for many people to exit Indias sprawling megalopolises,relocate to sm

174、aller cities and work from home.It also exacerbated inflation of big-city real estate prices,limiting the possibility for less-resourced individuals to pursue ambition to open eateries there.One outcome of these circumstances has been the burgeoning of a these types of eateries as could be anywhere

175、because the food and ambiance is so globalised that I often forget I am in India and could be in Sydney or London.There were a number of other eateries like this in my Surat locale.Earlier,in December 2022,at the Binsar Wildlife Sanctuary in the Kumaon Himalayas the set menu at our lodge included a

176、selection of regional dishes such as Sisunak saag(a side dish made of locally foraged stinging nettle),Gahat dal and sweet Lapse,which the guests,including me,eagerly tucked into.Having been a regular visitor to this region for two decades,I know the availability of local cuisine in tourist establis

177、hments here is a relatively recent phenomenon.What then can these two singular experiences tell us about Indias changing foodscape?The restrictions and fears arising from the COVID-19 pandemic led to proselytising that dining out and travel were done for and that the movement to preparing food from

178、scratch at home would ever prevail:But they all seem to have been false prophecies.The Indian dining industry and diner are still settling down post COVID.Regardless,I see Indians returning to restaurants and travelling with renewed gusto,eager for new food experiences.I also conjecture the making i

179、t from scratch trend in home kitchens has dissipated and more commercially prepared foods are being deployed.That said,the pandemic has wrought change and I think the experiences I have described offer evidence of that.cosmopolitan,contemporary food scene in smaller,perhaps unlikely,places such as S

180、urat.The presence of the globalised eateries I found here highlighted to me that tier-2 cities with lower real estate costs and growing populations want to enjoy a sophisticated diversity of food offerings,which offers aspiring food entrepreneurs better prospects.My forecast:Indias smaller cities wi

181、ll be where interesting things will happen with food in years to come and some will develop into gastronomic destinations for Indias growing number of culinary explorers.Goa is already a vibrant example of this.A GLOBAL PERSPECTIVECharmaine OBrienAn invitation to share my observations on emerging tr

182、ends in Indias foodscape for this edition of the Godrej Food Trends report was exciting.But how and where to start commenting on this dynamic multifarious smorgasbord?I decided tocommence by describing some recent novel food experiences and then consider what these might reveal about the broader evo

183、lution of the countrys contemporary eating habits.Before I start though,I want to be clear that nothing about Indias changing food can be attributed to any single factor!Change on the PlateSmall Cities Will Become Gastronomy DestinationsUntil my first visit to India in 1995,I believed Indians ate a

184、uniform cuisine of overly spiced,oily curries.Arriving here and discovering that,in fact,they enjoyed an unparalleled plurality of cuisines,inspired me to research and write about Indias regional cuisines in The Penguin Food Guide to India.In doing this,I was surprised to learn that many Indians had

185、 little knowledge of the food of The contemporary eateries I described in Surat are not original to this town;such places have been operating in Indias megacities for some years now,all with menus tending towards global homogeneity largely a social media-inspired conformity.Indians also have communi

186、ties other than their own and were often disinclined to try local foods when travelling.My dining experiences in Kumaon showed me this has changed:Indians are becoming enthusiastic consumers of regional foods.The catalysers of this change are increased prosperity,improved travel infrastructure,and t

187、echnology-powered media.Predicting access to an unprecedented variety of international style foodstuff.My forecast:What I see taking place in India is global culinary influences existing alongside traditional foodways and concurrently being absorbed growing local demand for foods and food experience

188、s based on regional cuisines is obvious.My forecast:I also believe that as Indians increasingly bring their diverse foods out from inside their homes where these have traditionally resided the opportunity to explore Indias incredible living culinary heritage will become a major drawcard for both loc

189、al and international tourists.into Indian food to emerge as new polyglot dishes and expanding of food habits.The food future here is looking phenomenal,provided packing waste,disparate access,food misinformation and robots dont get out of hand.Discovering the Plurality of Indian CuisineLocal-GlobalA

190、bout the Author:Charmaine OBrien researches and writes about food history and culture.She is the author of several books about Indias food including The Penguin Food Guide to India and the soon to be released Eating the Present,Tasting the Future:Journeys in Indias Contemporary food(to be published

191、by Penguin Random House in April 2023)in which she draws on 25 years of experience observing Indias food and extensive interviews with Indian chefs,restaurateurs,food producers and writers to explore the factors driving the significant changes in the way many Indians are eating and what this might a

192、ugur for the future.India,a Snacking NationThe Evolving Concept of SnacksA Limitless Variety of Items With an ancient snacking culture that has evolved as a result of its unique geography,climate,and history,India has a vibrant segment of snack offerings with as much plurality and diversity as every

193、 other aspect of its cuisine.The term snack or snack food is difficult to define.While its dictionary meaning is titbit,today,at a global level,snacking has come to mean a small meal in the broadest sense Snack time can be any time between main meals.But with lifestyles evolving over the last centur

194、y,the definition of snack time and snacking patterns are also evolving.Snack time today has grown from a pause for sustenance into a break from routine for indulgence,entertainment,and social and emotional gratification.Mealtimes evolved with cooking over time as a planned activity for small family

195、and community groups to optimise resources,energy,and the time of those preparing food.Traditional meal configurations in India were limited.Mealtimes like breakfast,lunch,and dinner are a modern social construct that India only adapted in the last century.“In India,we had two important meals of the

196、 day and in between,if you got a little hungry,then you wouldhave dry snacks,for example in Maharashtra,it could be doodh-poha”observes food historian Dr.Mohsina Mukadam.“Snacks,as we know them today,did not traditionally exist.In fact there is no mention of snacks as a In their historical context,I

197、ndian snacks were by nature food items that could be made in bulk,using techniques like drying and frying,which extended shelf life in a climate prone to microbial activity.With time,these roasted,fried,crunchy,crispy offerings came to be favoured as snacks that were easy to individually portion out

198、 or distribute at large community gatherings like temple meetings,festivals,weddings,and while traveling.Over time,thanks to varied reasons,snacks came to be loosely categorised based on the occasions they were consumed at.“Broadly,food was either a snack or a meal.Meals were meant to fuel your body

199、;snackswere what you enjoyed”,says Krish Ashok,author of the book,Masala Lab,The Science and were considered free from pollution.The whole idea of these home-made savouries was to continue enjoying the delicacies long after the festival had passed,and preparing them was a yearly opportunity to pass

200、on recipes to the next generation”,reminisces Dr.Pant,adding that similar offerings were available across India,with ingredients changing.“I grew up in a family that seemed to have one religious festival a month,and every one of these had a set of homemade deep-fried or other snacks!Although,nowaday

201、s,they are often bought from outside”,adds Ashok.Over time,many of these traditional offerings that were the premise of the home kitchen,laboriously shaped,cooked,and fried by hand,became the forte of specialist but encompasses a universe of convenient,easy-to-handle,ready-to-eat,small-portioned,hot

202、 or cold,solid or liquid food products,intended to satisfy short-term hunger and offer a quick boost of energy.In India,the umbrella term for both snack time,as well as snacks,is nashta,also known as nasto,jol khabar,tiffin,and other local terms as one travels around the subcontinent.“Snacks are com

203、mas,while meals are full category in old Sanskrit,Persian,or Urdu cookbook manuscripts”.She explains that while there are distinct sections for breakfast,main course and other meal segments,snacks are included in the festive recipe sections,but not separately categorised.According to Dr.Mukadam,two

204、significant factors catalysed changes in the attitude toward snacks.The advent of modernisation,for one,drove change,especially in the cities.“People began working in offices,going to school,and travelling to work.Varying timings led to a need for snacks to satisfy what we call small hunger,or choti

205、 bhook mitana”,she observes,a change that is reflected in cookbooks published in the 90s and 2000s.“Marathi cookbooks began to mention madhlya veleche khane or snacks between meals,and dining establishments and street food culture began to flourish in Mumbai”.The other factor that changed consumptio

206、n patterns was women joining the workforce,and advances in packaging.of Indian Cooking.“And Indian cuisine very neatly separates what you eat at home,and outside,and generally snacks,being deep fried lasted longer and could be carried,gifted,and crossed home and caste boundaries.The massive distinct

207、ion between food at home and food outside is one of the reasons India has such an insanely rich,snack ecosystem”,he concludes.In fact,it could safely be said that Indias snack repertoire is commensurate with the regions,micro-regions,and communities that make up the culinary fabric of the sub-contin

208、ent.Indian cuisine is rich with a plethora of snacks for every reason,season and occasion,from dry mixtures to hot,freshly cooked offerings.Namkeens included dry roasted or fried products.“Things like chivda,chana,moongphali are found in many avatars across halwais and farsan wallas,showcasing speci

209、al expertise with recipes,spices,and craftsmanship.“Nimki,namak pare,and miniature samosas stuffed with lentil paste could be relished whenever pangs of hunger cried out”,recalls Dr.Pant;“sadly,the readymade stuff from stores pale in comparison to what mothers made at home”.Somewhere along the way,s

210、treet food also crossed over into the snacking segment.“Over the years,snacks became entertainment.And because street foods offer the ultimate food entertainment,they quickly grabbed a share of the snack category with the wow factor and showbiz they offer”,observes Singh,adding that entertainment to

211、day has grown beyond TV or a movie at the mall,to include a street stops.And as eating habits changed,we have successfully incorporated thesecommas into sentences of food”,observes Rocky Singh,food enthusiast,author,and anchor of popular shows like#roadtrippinwithRocky“People didnt have time to make

212、 everything at home,so they began to get it done from the cooks and womens groups.The other thing that changed things was the concept of packaging.“Advances in packaging technology were a major development that extended shelf life,and somewhere,thanks to machines and the promise of the food being un

213、touched by hand,the trust factor began to shift to big brands.This is something that re-emerged as important post COVID-19”.Ashok observes that,while perceptions around snacks have evolved with generations,the distinction between homemade and purchased is still prevalent.“For my grandmothers generat

214、ion,outside food was simply not acceptable,because caste(of those making the food)played a big factor.For my mothers generation,it became about the oiliness and the health factor.For our generation,it pivoted into unhealthy and processed food,versus healthy and unprocessed food”.the subcontinent eve

215、n today.Low-cost,hassle-free,and nourishing,these were the quintessential fast food that sustained travellers on long journeys”,explains academic,food critic and historian,Dr.Pushpesh Pant.While the not-so-affluent settled for these,more affluent trader communities took snack-making to an elevated l

216、evel,with everything from wafers,chips,and single-ingredient products like sev,bhujia,and gathiya,to elaborate spiced mixtures and namkeens like chivda,chakna,or chavanu made up of nuts,seeds,savouries,and more.Next came the more complex category of snacks categorised as pakwan,such as matthis,chakl

217、i,murrukku,and more.“Traditionally,pakwans were well-cooked,deep-fried foods that had a really long shelf life food excursion with the family at which making a meal of a few snacks is a much loved break from the daily routine.And street food vendors by that measure have become the ultimate food ente

218、rtainers.“When I started doing my show Highway On My Plate,I remember visiting Sarafa Bazar in Indore where Joshi Dahivadawala was known for his magical act of tossing dahi vadas 20 feet into the air,catching them and using sleight of hand to create sensations with different masalas“!KUCH CHATPATA H

219、O JAAYE!-EXPLORING THE INDIAN LOVE FOR SNACKSIndia has always loved its snacks.The rapidly evolving snacking segment has been reporting unprecedented growth in the wake of the pandemic,with projections suggesting a boom in the segment over the next decade.News that promises rich opportunities for va

220、rious verticals from the traditional,modern,and global categories to emerging health and diet-specific options.In a market populated by producers including home chefs,traditional snack makers,artisanal and new-age snack brands in the FMCG segment,what will snacks mean to the consumer,as well as look

221、 and taste like,in 2023 and beyond?The Enduring Allure of SnackingThe Flavourful Future of Snacking By nature,Indian food is designed to deliver stimulus to all 5 senses:sight,sound,smell,touch and taste.And Indian snacks top the hierarchy for maximum sensory satisfaction.“Indian snacks have been th

222、e perfect calorie delivery vehicle for the larger population of essentially working class people throughout history”,explains Ashok;“Snacks had to be high in carbs for energy,as well as high in fat,often deep fried,to minimise moisture content.And the high cooking temperatures meant flavourings need

223、ed to be really strong and incorporated into the snacks.All of which made snacks crisp on the outside,flavour bombs on the inside,and something we are hardwired to gravitate to”.According to Singh,this ensured snacks were always viewed as momentary indulgences.“In India,snacks are perceived as guilt

224、-free compared to full meals.Because they are geared for a smaller intake of food,not in terms of caloric value but portion size”.He goes on to observe that typical Indian meals signify the end of the line that,once consumed,means a Indias demographic profile is changing fast and dramatically.Taboos

225、 and rules are less prevalent,and the fruits of liberalisation are visible everywhere.Easy availability,increased disposable incomes,and an intrepid need for excitement from jaded palates are all driving rapid growth and innovation across verticals in the snack category.The Indian consumer is hungry

226、 for adventure on the palate.Snacks with their myriad flavour propositions offer instant gratification that is convenient,versatile and insatiable.Take for instance the recent popularity of Ramen.“Instant Ramen noodles have become almost as popular and diverse as the massive variety of chips we have

227、 inare better than khakhras.They keep one full for longer,prevent cravings and help control blood glucose spikes”.She adds that desi snacks like chikki,chivda,thepla,muthiya,dhokla,podi-idli,and dosa-chutney,also make perfect options,cautioning that consumers must“beware of the type of fat and fat c

228、ontent of store-bought options that are often full of saturated and sometimes trans fats”.No wonder that snacks with good quality,better-for-you ingredients,controlled portion sizes and even individual preferences are in demand.According to Megha Phull of Zealo foods,“Personalised snacking,with spec

229、ific customisation like adding protein powder to make laddus into energy balls;gluten-free and vegan options;more or less spicy;specific requests to add flax seed,goji berries,or protein powder are some things we are happy to cater to”.Snacks that offer last-mile cooking are also finding traction wi

230、th busy professionals and families with kids.“Standing in the kitchen and cooking even a dal-rice meal that may big nap.“Snacking,however,offers smaller bursts of food.And are easy to consume,needing little else.“Even ready to-eat meals need condiments,or accompaniments,but snacks,stand alone,and bu

231、rst with flavour!Just open,pop in,and youre done”!The gratification that foods rich in oil,fat,and high spice offer have come to be the ultimate hook that has driven the evolution of snacking culture down the ages.The next big pivot took place during the pandemic and sent off seismic shifts in consu

232、mer snacking patterns,preferences,and choices.The entertainment proposition snacks offer have made them a favourite way to connect with family,and community,a practice that became a lifeline for many,especially parents who juggled work-from-home and kids schedules,during the pandemic.Taking time out

233、 for a snack,provided convenient,welcome avenues for connection on dismal busy lockdown days.And in the wake of the pandemic,this reshaping of rituals and routines,means that snacking India.The fact that even services like Instamart and Blinkit,which onlystock the fastest moving FMCG items,now carry

234、 them,says it all”,observes Navika Kapoor,Chef-owner,Zuru Zuru;“this is largely thanks to the popularity of K-Pop and K-Dramas,but hacks around pimping up your ramen that are flooding social media show where consumer willingness to experiment with global cuisines is headed”!This growing consumer int

235、erest in exploring new flavours will drive the industry to innovate and explore traditional snacks,regional Indian flavour options,as well as global offerings.While packaged and instant snacks are popular with certain take at least 20-25 minutes,has become less desirable compared to opening a packet

236、 of kebabs or cutlets and frying them up,which will be quicker and tastier”,observes Singh,going on to add that the perceived control these ready-to-eat snacks allow is an added draw.“Control has a lot to do with food habits these days the addition of a salad or vegetable condiment,bread or rice,or

237、an egg for protein in noodles the completes meal.These ready options take the effort out but allow improvement of a meal with high satisfaction”.Individual preference and choice are also extending beyond snacks themselves to the brands that make them.Many consumers today are consciously prioritising

238、 brands that place people and the planet at par with profit.Products that echo shared purpose,by reflecting provenance,transparency of the journey in terms of local,responsibly sourced,and support of farmer and producer communities are resonating and motivating purchases.According to Phull,“Trust an

239、d transparency are very much in demand.One reason home chefs have really not only provides connection but also individual gratification.Consumers today are also seeking out snacks not only as sources of sustenance,satiety,and connection,but also as a means of physical,emotional,and mental well-being

240、.The Indian consumer has had the time to reassess food choices specifically what snacking looks like and what it means to them in the ever-changing context of their lives.This has made what constitutes a snack,limitless and snacking as a category extremely fluid!There is no one snack fits all answer

241、 anymore;everything is up for grabs,be it traditional offerings,ever-growing new propositions,healthy or diet specific snacks,or beverages and desserts,crossing over into the snack category.demographics,many consumers today,who are more aware of what their bodies need,are turning to mindful snacking

242、 habits“Snack time is an opportunity to nourish your body;hence,one needs to be clever aboutchoosing the right options”,points out nutritionist,Amita Gadre.“I recommend snacking only when truly hungry and insist that the snack,even if its small,is mindful-with one fully present and eating without an

243、y distractions”.She goes on to share that options that provide a combination of protein and healthy fat are preferable to those that are just plain carbs.“Nuts,makhana,clean protein bars,dry fruit or ragi laddoos grabbed a large market share is that they are trusted brands that deliver what they pro

244、mise.And trust,especially in terms of ingredient sourcing,and what brands offer,is a huge factor”.By the same philosophy,sustainable packaging,on-pack education,and post-consumption environmental impact are also important issues to this category of consumer.Palates are evolving,consumers are becomin

245、g more aware,and the industry is innovating in unprecedented ways.But one thing is clear:The consumers relationship with their snacks will only get deeper,more meaningful,and specific.This means that India,which has the largest universe of snack offerings,even without industrial processing and packa

246、ging,will lead the global snacking galaxy into a golden age,with aisles full of opportunity waiting to be filled!Focus Areas for the Snacking SegmentThe snack segment is clearly set to explode!The Indian consumer is hungry for new flavours and adventures on the plate.Meal constructs are changing.Sna

247、cks offer a convenient,versatile proposition for any occasion or time of day,as well as any flavour craving.The already dynamic snacking segment should leverage this opportunity by investing resources and energies in specific areas.The industry will witness targeted innovation and evolution in infra

248、structure enhancement,R&D and skill augmentation.Action Points-Indians will enthusiastically embrace any and all snacking propositions in 2023 and eagerly explore both global and regional Indian flavours.Flavour,texture,and satiation will be paramount,but snacks that combine these with health and co

249、nvenience will attract customers looking to eat mindfully.A growing consumer interest in exploring new flavours will drive explorations into traditional snacks,regional options,as well as global offerings.Players in the snack segment of the industry can leverage this excitement by investing resource

250、s and energies in specific areas such as R&D into non-fried and nutritionally-fortified snack solutions inspired by regional and global flavours,and natural flavour alternatives sans preservatives and additives.The focus on health and mindfulness will drive parallel demand in the alternative diet-ba

251、sed category,nutritionally-fortified snacks using good-for-you ingredients like millets,as well as vegan,plant-based offerings.The magnetism of food with storytelling is something that goes hand in hand with snacking,and verticals across the industry can take advantage of this in planning menus,conc

252、epts,and products as well as content for socials.Section At a GlanceToolkit For 20232023 will bring consumers limitless offerings across varied segments of the industry to meet every requirement.That said,consumers of 2023 are evolving.The hunger for new flavours and exciting experiences is going to

253、 drive choices,but at home this will be tempered with mindful consumption,specific expectations,and cautious budgeting,although festive and celebratory occasions will see indulgence.Dining practices in-home have definitely changed.Convenience cooking has shown a steady rise in adaptability and respe

254、ctability over the last few years.And in 2023,convenience will be the theme across the board,be it when ordering in from trusted sources,opting for clean and convenient cooking solutions,or outsourcing daily meals to meal subscriptions.The interest in exploring food will prevail,and regional cuisine

255、s will continue to be of interest,but the quest for flavour will also inspire exploration of global flavours and extend to exploring culinary roots more than ever before.The focus on clean eating and mindfulness will make locally-produced artisanal products attractive,while health concerns will driv

256、e investment in diet-friendly kitchen equipment and toolsConsumers are going to be as experimental at home as they will be when dining out in 2023.The quest for novelty will inspire exploration of cuisines other than ones own in consumers,who will continue to display their cooking skills on social m

257、edia.Creators should consider creating posts and reels showcasing hacks around homemade,authentic,from-scratch masalas and condiments over readymade shortcuts.Traditional cookware and techniques will also be appealing.For the food media segment,regional,local and seasonal continue to offer much oppo

258、rtunity for exploration,and articles around the ergonomics of traditional cookware,regional ingredients,and global cuisine experiments will all be very well received.Snacks will be a very popular content topic,with so many possibilities from healthy recipes to exploring GI snacks,mapping local snack

259、s when traveling,and so much more,as will recipes that cross ingredients and cuisines intelligently.Consumers across India have emerged from the pandemic with a deeper understanding of food and how their dining choices impact both their individual health and the environment at large.2022 began on a

260、cautious note,but as the shadow of the pandemic receded by the second half of the year,it allowed space for festive fervour and much-welcome positivity.Looking forward to 2023,work-life balance will continue to impact in-home consumption.Learnings around the positive impact of home cooking and tradi

261、tional diets will fuel consumer demand for offerings that tick off the boxes of health,hygiene,safety,taste,and convenience.Read on to see our expert panels predictions on how consumers eat and cook at home in 2023.DINING IN TRENDSIn 2023,many habits formed post pandemic prevail.The hybrid work form

262、ats,awareness of the positive impact of home cooking and traditional diets and work-life balance all have the consumer looking for options that deliver health,hygiene,taste and convenience above all.Convenience cooking has clearly been embraced wholeheartedly over the last few years.And there is ind

263、ustry-wide innovation underway to provide solutions for ready-to-cook,ready-to-eat and everything in between to support this demand.More than three-fourths of our panel has observed a marked rise in consumers opting for home-delivered solutions from trusted sources like home chefs and cloud kitchens

264、 across the country.More than fifty percent forecast that consumers will also seek convenience when cooking at home with clean,preservative-free,speed scratch convenient cooking solutions,such as ready-to-fry frozen snacks,ready-to-cook spice pastes,and more.The theme of convenience also extends to

265、long-term solutions for meal subscriptions from trusted sources allowing consumers to circumvent time challenges that come with shopping,cooking,and eating at home.Home-delivered trustworthy meal solutionsPreservative-free,convenient cooking solutions Meal subscriptions from trusted sourcesFortified

266、 convenient meal options The food game has already started changing,and home chefs are leading the way!One downside I see is the quality of the packaging being used.But this will lead to opportunities for entrepreneurs to innovate in the sustainable packaging segment.The popularity of ready-to-cook

267、products tells us that packaged food is here to stay.The industry could consider newer options that can incorporate ingredients now perceived as healthy such as millets in convenience options like multigrain pancakes or cake mixes,etc.Forced inactivity and emotional eating during the pandemic caused

268、 weight gain and lifestyle diseases.With offices fully functional,people who had gotten used to homely food are now looking for convenient preservative-free,trans-fat free,ready-to-cook options to make a quick meal at home.Indians generally like their home cooked comfort meals more than anything els

269、e.With the younger generation working longer hours away from home,the need for convenient cooking solutions such as the MTR batter mixes,pre-cut vegetables,ready spice mixes,sauces and curry bases,with precise proportions can make home cooked meals easier and save tons of time and effort.ALTERNATIVE

270、S TO HOME-COOKED MEALSRocky MohanSoumitra VelkarSupriya ArunSwetak Abhisek Mohapatra45%45%41%71%Deeper exploration of culinary roots Exploration of cuisines other than ones own Homemade,authentic from-scratch productsRevival of heirloom dishes and cooking techniquesTwo years of introspection and cul

271、inary exploration during the lockdown have fundamentally altered food consumption patterns at home.Consumers are choosing to engage with food mindfully,with a focus on health,conscientiousness about their food heritage,and mindfulness toward the environment.With the pandemic having deeply catalysed

272、the yearning for connection,consumers will focus more on the foods of their childhood through exploration of their culinary roots,by delving into the culinary heritage of their family,community,and regional cuisines.At the same time,a yearning for adventure will drive them to explore cuisines other

273、than their own.The panel also foresees consumers gravitating to homemade,authentic,from-scratch masalas,and condiments over shortcuts.We have noticed several consumers accepting and encouraging the use of traditional cookware in their kitchens to utilise the health benefits associated with them,alon

274、g with the flavour.With 2023 slated to be a year of turmoil and possible recession,comfort food will be on top of everyones mind.DIY masala kits,reusable packaging,traditional ingredients and products that have a general feel-good factor without being too aspirational will appeal to most folks.Eatin

275、g at home is becoming an industry on its own,and I think business innovation is just round-the-corner to help make it sustainable.Pide,Khachapuri and Boreks are adding to the pizza pile.Napoli and Romano-style pizzas with bocconcini and Parmigiano Reggiano are everywhere!I never really understood Ge

276、ography when I was in school,but today,food brings it alive for me!India has a diverse culinary culture,and I see a lot of us chefs being inspired by local ingredients from our travels,exploring our culinary heritage for inspiration and presenting it with our own twists at home and when we feed gues

277、ts professionally.As long as you know the path you want to take with a dish,the lines are thin-an Indrayani rice can easily be substituted for a Japanese sticky rice.FOOD TRENDS AT HOMEAditya AgrawalSweta BiswalPrashant IssarRakhee Vaswani65%64%56%41%Todays consumers are the most hands-on and well-i

278、nformed.Their food priorities for the near future are set be it health and nutrition,novelty and flavour,or social and environmental conscientiousness.The choices they make with food categories when cooking and eating at home in 2023 will reflect this.In 2023,our panel sees a significant focus on lo

279、cally-produced artisanal products such as cheese,pickles,kimchi,dips and preserves to augment meals with flavour and textures,with health being a priority,freshly processed foods,whether it is freshly milled flour,batters,or freshly made snacks.This will also drive awareness and demand for lesser-kn

280、own local and hyper-regional ingredients to experiment with.The awareness that there are so many local ingredients to be explored across India will drive interest in trying geographical indication foods.Locally produced artisanal productsFreshly processed food CondimentsGI-tagged foods The pandemic

281、played its role in our awareness towards local,and hyperlocal ingredients as well as trade skills.We must focus on stories that have to be told.Of our food producers and artisans,like in the case of Bandel cheese,which some families in Bandel restarted producing with government support in recent yea

282、rs.It shows how,with collective effort,we can keep heirloom products and their trade skills alive.Seeing the response to Ishka Farms foray into this segment and the support for local,farm-based,small-batch clean-label offerings has been amazing and surprising.Making quality local produce available f

283、or whats today only imported,e.g.Olive Oil by paying attention to shifts in trends it the need of the hour.It also makes them accessible by reducing prices for consumers.People are more conscious about consuming quality produce and food today.Consumers appreciate us for helping them cook wholesome m

284、eals at home with minimum effort.The feeling of feeding your family quality food is an inexplicable emotion.This is testimony to the rise of artisanal brands country-wide.The pandemic saw consumers making several masalas,flours and even pasta at home.This elevated cooking and preserved the freshness

285、 and flavour of the ingredients.There is also more consideration towards local producers and regional foods.All of this has translated into keener interest in indigenous products.FOOD CATEGORIES IN FOCUSChef Ranveer BrarFiona ArakalVeera AlmeidaYash Kotak61%48%62%41%Diet and health-enhancing gadgets

286、Convenient cooking gadgetsTraditional Indian cookwareGadgets with modern design and traditional techniquesWith health and convenience being two driving factors in home kitchens today,the appliances and kitchen tools that aid in preparing and cooking also matter.A keen awareness of what they want to

287、eat,the health quotient of their meals and the home cooks and bakers burgeoning interest in local and global cuisines will directly impact in-home purchases of kitchen appliances and tools.With health taking precedence,it is no wonder that our panel predicts that diet and health-enhancing gadgets li

288、ke steamers and air-fryers will be in demand in 2023.The interest in regional and traditional foods will find consumers opting for traditional Indian cookware made from terracotta,stone and brass.The same need to connect to our culinary heritage and new found pride in kitchen and dining spaces will

289、find kitchen tools that marry modern design with traditional materials and techniques popular with consumers in 2023.The pandemic has put personal health under the microscope.Everyone is hyper-aware about how they need to do something to ensure optimal health,and diet is the first line of preventive

290、 health.We are now seeing a shift from convenience to convenience with a health conscious approach.The value of traditional cookware is now slowly being understood and traditional kitchenware is being used more freely in Indian kitchens.It is no longer a cookware that is used once every year when fe

291、stivals come around.Indian cookware does not release toxic trace elements into the food and preserves food nutrients.Cast iron utensils,for instance,boost the iron content of food,particularly in acidic foods;copper promotes collagen in the diet;and brass helps improve immunity.There are two forces

292、at work-a return to tradition and an increased awareness of health,which can work in tandem.People recognize that traditional methods and tools can provide health benefits.There is also an awareness about modern gadgets producing nutritious and delicious food.KITCHEN APPLIANCESTOOLSAmita GadreAnurad

293、ha Joshi MedhoraAlka Jena Kartikeya Sinha60%56%48%43%In the aftermath of the pandemic,consumer behaviour has evolved.With hybrid work models and changing meal constructs,the convenience and flexibility that snacks and allied convenience foods offer have made them an important part of grocery shoppin

294、g and kitchen shelves.Whether as convenient small meals,personalised meal replacement options,sources of comfort or indulgence,snacks are becoming a go-to option for everyone.But health is clearly going to be a primary decision driver with snacking.More than half of our panel forecasts non-fried sna

295、cks like baked,roasted,popped and puffed options will be front runners,offering crunchy satisfaction without the perceived calories of frying.The next two top trends are almost at par for our panel of experts.Nutritionally-fortified snack solutions like millet granola,makhana chivda,hemp chutneys an

296、d more that marry health and taste will be popular,as will traditional snacks made by home chefs like chakli,bhakarwadi and sev.Non-fried snack optionsNutritionally-fortified snack solutionsTraditional snacks from home chefs Home chefs and snacking companies are coming up with a whole new range of i

297、nteresting snacks that are air fried and baked.Youll see lots of millet snacks in the International Year of the Millet.Its going to be a fabulous mix of traditional but healthy snacks.At Zealo,we deliver high-quality,healthier snacks and sweets to our clients.We see a steadily growing demand for bet

298、ter-for-you daily snack options.There will also be more awareness of and scrutiny around the use of natural,nutritious,high-quality ingredients,and avoiding artificial sugar and flavours.Post COVID,well-being has become non-negotiable,and the world is moving towards health in a greater way.We are a

299、country that loves fried food and will still have the vada pav and samosa,but people are turning towards more healthy options like nuts and non-fried options.Dieticians and fitness experts have gained popularity amongst a segment of the English-speaking social media audience.Healthy cooking gadgets

300、and apps are a tangible way of seeing results.Their spread beyond the early adopters depends on whether modern-day health gurus can broaden their audience and percolate into the vernacular segments.SNACKSCONVENIENCE FOODSChef Anahita DhondyMegha PhullChef Ajay ChopraKalyan Karmakar49%47%57%The Adven

301、t of Cloud Kitchens in IndiaThe Entry of Aggregators and Tech EnablementCloud kitchen,ghost kitchen,dark kitchen,or delivery kitchen these terms were alien to the Indian diner until a few years ago.Today,not only are they a part of everyday vocabulary,but the concept has also become intrinsic to dai

302、ly lives.By definition,a cloud or ghost kitchen is a commercial space from where delivery-only brands operate.These brands do not offer consumer-facing dining or entertainment spaces and exist exclusively for food production and delivery.“Food delivery may have existed earlier,but it really picked u

303、p in the early 2000s with the IT and ITES boom when cities like Gurugram,Noida,Mumbai,Bengaluru,and Hyderabad suddenly acquired a significant population of young professionals,most of whom worked odd hours when restaurants would have been inaccessible,and home delivery was the only solution”,observe

304、s chef Vikramjit Roy who runs multiple brands from his cloud kitchen in Gurugram.While early apps and portals like FreshMenu,TastyKhana and DeliveryChef were the first Amongst the first to venture into gourmet offerings from a cloud kitchen with his Asian brand Hello Panda,Roy adds,“Delivery outlets

305、,at the time,were not strictly serviced by cloud kitchens;the food came from kitchens that were an extension to a retail space,if not a full-fledged restaurant”a practice that opened up a brand new market.Food entrepreneurs,who until then,had to wait for customers to come to them,could now take thei

306、r food to the customers doorstep.Since everything the a-la-carte menu offered was not delivery-friendly,a separate menu of offerings began to evolve.Brands offering biryani,rolls,masala rice,chow mein,idli-sambar,pizza,sandwiches and burgers some of the easiest things to deliver,serve,and eat mushro

307、omed and became go-to options for those needing quick and hot food at home.It was only in the early 2010s when smartphones and food apps started becoming popular that true-blue delivery kitchens grew into a category of their own.Some were hardcore commercial kitchens helmed by professional chefs as

308、side businesses,while others were home kitchens from which homemakers popularly called home chefs operated with limited budgets.Together they presented a large variety of offerings from homemade meals to high-end salads,curries,pasta,and noodles to a niche category of consumers.By 2013-2014,an entir

309、e fleet of home chefs and commercial kitchens were catering to a brand new segment of discerning customers.movers connecting the end consumer with delivery kitchens,it was the entry of the two big market players,Zomato and Swiggy,that revolutionised the market forever.TASTE THE WORLD WITH A FINGER T

310、AP!Imagine snuggling into a warm quilt in chilly Delhi winters slurping a hot bowl of Ramen straight from the kitchen of a favourite chef,partaking of a Kashmiri Wazwan in the comfort of a Mumbai home,serving up Sindhi Dal Pakwan to party guests in Bengaluru,or indulging in steaming hot momos during

311、 a meeting in Gurugram.All of this may have been a fantasy until a few years ago,but today,thanks to cloud kitchens,every desire a diner may have from craving the simplest khichdi to indulging in the most elaborate gourmet meal can be satisfied with the tap of a finger!It is hard to pinpoint exactly

312、 when cloud kitchens started in India was it with the launch of Dominos delivery-only model in the late 1990s?Or much earlier,in the 1890s,with the legendary dabbawalas of Mumbai,who have been delivering food to the workforce of Maximum City for over a century?Or would it be the most recent few year

313、s when app-based food delivery models became so popular that an entire industry developed around them?Ease of Business and Low-Cost ModelsLockdown and Pandemic-Driven KitchensTraditional F&B businesses are cost-and time-intensive,so setting up a restaurant,cafe,or even a small grab-and-go kiosk tran

314、slates into fairly large investments and significant risk.A cloud kitchen,in comparison,is cheaper,quicker,and lower risk.No wonder then that the arrival of delivery aggregator apps drove delivery kitchens to open up all over the country and continue to do so especially entrepreneur-driven brands th

315、at want to test the waters before entering the food space.The pandemic brought everything to a standstill,and lockdowns compelled all food businesses to down their shutters.The silver lining in this unfortunate period was that it catapulted the delivery kitchen segment to unprecedented heights.“When

316、 my team was out of work during the lockdown and I had to get them back to work,“When I was setting up my food businesses,I realised that getting into the full-fledged restaurant space needed a large capital,a lot of time,and it was a high-risk proposition.A delivery kitchen,however,was much cheaper

317、 and less time-consuming”,shares Jitin Mittal,who set up a premium delivery-only kitchen,Orient Heritage in 2019,a time when most delivery kitchens offered an average fare of passable quality.“As a concept,delivery kitchens had only started to take shape in Delhi so the segment had a huge scope to g

318、row.We offered 5-star quality fare at the price of a delivery kitchen,something Delhi had not seen until then”.While Mittal did not make money in the first year,his business flourished with his kitchen coming in second highest in South Delhi on Zomato in terms of numbers within a year of starting.In

319、vesting heavily into cutting-edge technology,algorithm-driven ratings,discount and membership benefits,these businesses brought new benchmarks to the segment.The consumer,who had already progressed from ordering via the phone to websites and then apps,was only too happy with this new option.“In Mumb

320、ai,the cloud kitchen trend began with Faasos.They delivered fresh,hot,and filling food to your doorstep.Box8,Mojo Pizza,and Goila Butter Chicken took the concept further”,says Nachiket Shetye of Kychens,whose setup services multiple brands of cloud kitchens in Mumbai by providing basic infrastructur

321、e and trained chefs to run their operations minus the hassle of setting up a kitchen.Delivery kitchens also benefitted from aggregator apps.Where once they would have had to invest significant time,energy,and resources into identifying target audiences,marketing themselves and hiring riders to deliv

322、er their food,the aggregators now did all of it for them.In fact,these kitchens tapped into a very lucrative arrangement.They expanded their footprint,got deeper penetration,got access to a larger pool of riders to take care of delivery,and acquired technology to enable entire end-to-end processes.“

323、Aggregators continue to be a great asset to the cloud kitchen space.No one can match the technology and resources they offer connecting the customer to the kitchen,tracking the rider and the order till it reaches you,ensuring timely arrival and departure of food which play an intrinsic role in the e

324、volution of the delivery model”,points out Shetye.By 2018,a steadily growing segment of customers preferred to order in over dining out.“Brands like Goila Butter Chicken,Box8,and Mojo Pizza were amongst the largest players at the time and worked purely on the cloud kitchen model with multiple kitche

325、ns across the city”,concludes Shetye.Bengaluru,Hyderabad,and Gurugram were other cities that saw a similar trajectory of cloud kitchens.By 2019,cloud kitchens had truly arrived on the Indian dining scene,and familiar brands started showing up across cities,too.a cloud kitchen seemed the most practic

326、al and economical option despite low margins.We rented a small space for the kitchen,and my partner and I did everything from setting up the equipment,to cooking to packing and even delivering the food”,reminisces Chef Harangad Singh,who set up Parat,a luxe Indian delivery kitchen in Gurugram,in the

327、 midst of the pandemic.He was not alone.Chefs,entrepreneurs,and food business owners were forced to find alternatives to survive,and cloud kitchens offered the most practical solution.When restrictions eased,delivery kitchens sprang up in low rental areas:equipment was brought in,Post Pandemic-New O

328、fferings and Evolving Consumption PatternsIf the pandemic opened up new avenues for cloud kitchens,2022 brought change in its wake.As the industry began to open up,consumers took to dining out with a vengeance,and restaurants began running at full capacity!Consequently,delivery kitchens saw a drop i

329、n sales.“November 2022 was the worst month for business.People were travelling,there were weddings and festivals,so the focus on ordering in was much lesser”,shares Roy.Mittal,who has since shut his first venture and now mentors cloud kitchen startups,agrees,commissary chefs were hired,and new brand

330、s came into existence within days.It was from kitchens like these that some of the biggest names in the industry operated for months during the lockdown!But it was not all easy,as Singh learned.While he had mastered the most complicated recipes and cuisines during his stint at the Taj,he had to star

331、t afresh with Parat.“There are many challenges with the delivery model when it comes to how texture,taste,and flavours change when food travels.We had to tone down our menu,unlearn a lot of things,and learn everything all over again”,he reminisces.Similar stories played out across the country.With t

332、he worst behind them,these small kitchens emerged primed to offer up a plethora of new cuisines to the consumer who had developed a newfound fondness and respect for them.“The cloud kitchen space underwent a complete overhaul during the pandemic.The so-called ghost kitchens became alive and visible,

333、and quality,hygiene,and operational processes changed for the better”,asserts Roy.Brands wanted guests to have a complete restaurant-style dining experience in the comfort of their homes.Menus that up until now were limited“Most restaurateurs who started niche kitchens have gone back to their restaurants;the focus on delivery is minimal unless you run a delivery-only brand”.Contrary to what this m