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1、SWEETS&DESSERTSDEEP DIVE Fruitful PropositionsTOP TRENDS Dessert Categories ChocolatesBEVERAGESDEEP DIVE As the Glass is Witness:Indian Non-Alcoholic Drinks Through TimeTOP TRENDS Beverage Categories Alcoholic Beverages Non-alcoholic Beverages CoffeeFOOD MEDIA&STUDIESDEEP DIVE Screen to Table:The Di

2、gital Transformation of Food ContentTOP TRENDS Culinary Discovery Food Content in MediaEMERGING CONVERSATIONSDEEP DIVE Sustainable Fish:Past Lessons,Future Gains The Story of Palm Oil in IndiaTOP TRENDS Frozen Foods Sources of Dietary fatsEDITORIAL TEAMCREDITSDINING-OUTDEEP DIVE A Culinary Consumpti

3、on Calendar:Creating Year-Round Feasts of OpportunityTOP TRENDS Menu Propositions Menu Inspirations Dining Formats Product Propositions:IndustryHEALTH,HYGIENE&LIFESTYLEDEEP DIVE Enduring Legacies:Evolution of Dairy Consumption in IndiaTOP TRENDS Health and Lifestyle InfluencesFOOD AND TRAVELDEEP DIV

4、E Fork in the Road:The Crossroads of Flavour and TravelTOP TRENDS Food Itinerary Indian Culinary Destinations International Culinary DestinationsPANEL OF EXPERTSFOOD CALENDAR 2025DINING-INDEEP DIVE Seasonal Consumption at HomeTOP TRENDS Culinary Themes at Home Product Propositions:Consumers Snacks a

5、nd Convenience Foods Food Delivery ExperiencesINTRODUCTION About The Annual Godrej Food Trends Report Note From Tanya Dubash Note From Sujit Patil Message From Rushina Munshaw-Ghildiyal How To Use The Godrej Food Trends Report 2025GLOBAL PERSPECTIVE:INDIA IS THE GLOBAL FLAVOUR OF THE SEASONTOP TREND

6、 PREDICTIONS FOR 2025 REGIONAL PERSPECTIVE:CUSTODIANS OF RICE59131461571181216310CONTENTS142ABOUT THE ANNUAL GODREJ FOOD TRENDS REPORTRECOGNITION FOR GODREJFOOD TRENDS REPORT2024Since its inception in 2018,the Godrej Food Trends Report has emerged as one of the most credible platforms on themes that

7、 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 the year gone by and share their projections on key themes that will influence the industry in the coming year.The Godrej

8、 Food Trends Report has been facilitating deep conversations in the food space each year.To date,the report has drawn on insights from over 2000 experts and thought leaders from food,beverage and allied industries spanning across industry verticals and geographies.Media CoverageOver the last 7 years

9、,the report has driven over 2000 media conversations and has been read by people across the globe.The 2024 edition of the Godrej Food Trends Report alone drove 400 news features since its launch,reaching regional and global audiences.This edition garnered 2.5lac downloads,reaching 11M readers!Awards

10、 and AccoladesSo far,Godrej Food Trends Report has won over 10 prestigious industry awards and accolades for concept,content and design.The Godrej Food Trends Report 2024 won Best of the Best Free Publication of the Year at the Gourmand Best in the World competition.Team GFTR is honoured to receive

11、the below accolade from its founder and president Edouard Cointreau.“Since 2016,the Gourmand Awards,inspired by the Olympics,and embodying the glamour and style of the Oscars,have rewarded the best free food and drink publications and honored authors and publishers worldwide.Food and Drink publicati

12、ons from 203 countries and regions participated in the 2024 edition.The Godrej Food Trends Report 2024 represented India and won at the Gourmand Best in the World competition,in one of the most important categories Best of the Best Free Publications in the world.This is a first for India!A good food

13、 or cookbook,like any book,has a spirit of its own,thanks to its author.Readers connect very personally with the author,which is a key aspect.All books whether about war or peace,hunger or gastronomy have the potential to become masterpieces.The Godrej Food Trends Report 2024 was the star of the jur

14、y meeting in May.Great teamwork!We were also extremely impressed by the quality of the twelve pages Food Media and Studies Section.You can be very proud of this most-read,much-awaited food book of the year!No other country has such a reference resource,it is a real treasure!I personally found the Go

15、drej Report unique for its scope and vision.It is all about India,but universal in its concepts and analysis,has a unified writing and style,is easy to read,authentic and detailed,informative and entertaining.Reading the Godrej Food Trends Report has been one of my best,deepest experiences of 2024.I

16、t is a benchmark I sincerely hope inspires others in more countries.Afaqs-Foxglove Awards 2024 Best Book Design World Gourmand AwardsBest of the Best Free Publication of the Year-Edouard Cointreau,President,Gourmand AwardsTanya DubashExecutive Director&Chief Brand OfficerGodrej Industries GroupA NOT

17、E FROM TANYA DUBASHWelcome to The Godrej Food Trends Report 2025!It is extremely heartening to see how the Godrej Food Trends Report has grown into a valuable resource that maps the ever-changing contours of Indias dynamic food and beverage landscape.This year,our focus turns to seasonalitya theme t

18、hat feels especially relevant as we navigate a world increasingly attuned to authenticity and sustainability.Seasonal eating,once a way of life,is reclaiming its place in the spotlight,driven by a collective desire to celebrate natures rhythms.The Report unpacks this theme through a rich tapestry of

19、 statistics,insights,and essays that reflect the evolving preferences and practices of our time.Over the last seven editions,the Godrej Food Trends Report has grown beyond trend forecasting,to distil the intricate interplay between tradition and innovation,heritage and modernity,the grassroots and t

20、he global.Through actionable perspectives that inspire food professionals,enthusiasts,and innovators alike,the report serves as a compass for those leading the Indian food and beverage industry towards a more thoughtful,resilient,and delicious future.It is my hope that this edition sparks meaningful

21、 conversations,fuels creativity,and serves as a guide for all of us invested in the food ecosystem.Best,A NOTE FROM SUJIT PATILSujit Patil(sujitpatil)Chief Communications OfficerGodrej Industries GroupAs we unveil the 8th edition of the Godrej Food Trends Report,I am reminded of the remarkable journ

22、ey that began in 2018 under the banner of Vikhroli Cucina.What started as an effort to catalyze conversations within the Indian food and beverage industry has grown into a cornerstone for collaboration,innovation,and thought leadership,championing emerging and established voices across geographies a

23、nd industry verticals.What makes GFTR truly impactful is its methodical approach:insights grounded in keen observation and robust data from our respondent panel,that undergoes careful analysis from our research and design team,under the leadership of Rushina,to ensure the report continues to set ben

24、chmarks year after year.Im immensely grateful not only to the hundreds of industry players that offer their insights,but also to the lakhs of readers across India and the world,for your continued support in shaping this initiative for eight years and counting!As a validation of our collective intent

25、 and perseverance,we have received considerable recognition and many accolades for our creative efforts over the years.This year,we have already won two more:one for best book design at the AFAQ-Foxglove awards,and another for best use of content at the Businessworld Excel awards.Our report also cau

26、ght the attention of the International Gourmand Awards,and I am delighted to inform you that they have declared the 2024 edition as Best of the Best Free Publications In The World this year!It was heartening to read the glowing review of the report by none other than Edouard Cointreau,the founder an

27、d president of that institution.I take this opportunity to congratulate the entire team that makes the magic happen every year.This 8th edition is centred around seasonalitya theme that speaks to the heart of cultural heritage,sustainability,and the evolving expectations of todays consumers.This foc

28、us is timely and strategic,highlighting the opportunity for businesses to embrace seasonally driven innovation that aligns Indias rich biodiversity and culinary traditions with global trends.Seasonality is not just about the ingredients on our plate;its a lens through which we can rethink supply cha

29、ins,menu strategies,consumer engagement and storytelling.By bringing this theme into the spotlight,this report provides a roadmap for the industry to navigate an increasingly conscious and dynamic marketplace.As you read on,I invite you to leverage all that this issue has to offer and join us in sha

30、ping the future of Indias food and beverage landscape.Welcome to the 8th edition of the Godrej Food Trends Report.In 2024,I was fortunate to participate in the enchanting experience of harvesting Saffron in Pampore,Kashmir to create a captivating story-driven menu that showcased Kashmiri saffron-whi

31、ch is the finest in the world.I also participated in the centuries-old Ittar making process in the perfume capital of India,Kannauj.Both experiences underscored the importance of provenance,a theme we explored extensively in 2024,and the key role climate and seasons,our theme for 2025,play in their

32、annual recurrence.It also brought home to me the interconnectedness of culture,cuisine,provenance,seasons and travel.As we embark on 2025,India continues to solidify its position as a global culinary leader with Indian cuisine,restaurants,products,spirits,and publications continuing to garner attent

33、ion and win prestigious international awards.From Indian cuisine ranking 12 in the Top 100 Cuisines to Indian restaurants making significant strides on prestigious international lists.Indian Accent and Masque made it to La Liste while Jamavar(Doha)received its first Michelin star,Gymkhana and Opheem

34、(UK)and Musaafer(Houston)were awarded their second.Least,but not last of course,is Chef Vikas Khannas Bungalow(New York)making India proud by receiving the coveted Michelin Bib Gourmand award.The Indian alco-bev industry is also gaining international acclaim.Indian spirit brands like Indri and Amrut

35、 won prestigious international awards while ZLB23 at The Leela Palace Bengaluru secured the 40th spot on Asias 50 Best Bars while The Bombay Canteen,Lair,Sidecar,and Home were recognized on the extended 100 list.Indian chocolate too made its mark on the world stage with Paul and Mikes winning a hist

36、oric Gold at the International Chocolate Awards.On a more personal level,I am ecstatic to share that the 2024 edition won the prestigious Gourmand award(more on that in our awards section).Turn to this years global perspectives section to read more about India being the Global Flavour of the Season.

37、Our relationship with food is constantly evolving.Beyond mere sustenance,food has emerged as a potent force for storytelling,social commentary,and cultural exchange.In 2025,we anticipate food to remain at the forefront of conversations,acting as a catalyst for meaningful dialogue and social change w

38、ithin our homes and communities.The digital age has democratized access to food knowledge,fostering a dynamic ecosystem of interconnected food communities.These communities are poised to evolve into collaborative hubs of learning and growth,where passionate home cooks and aspiring chefs can connect,

39、share recipes,develop their skills,and learn from each other.Food and travel have always been inseparable.The palate-driven wanderlust that drove us to chase flavour in 2024 has fueled destination dining,in which food lovers travel to specific destinations in a quest for exquisite culinary experienc

40、es against breathtaking landscapes.The focus has shifted from simply showcasing culinary prowess.Today,chefs are transforming into culinary artists,orchestrating symphonies of flavors,textures,and A MESSAGE FROM RUSHINA MUNSHAW-GHILDIYALRushina Munshaw-GhildiyalCurator&Editor-in-Chief,Godrej Food Tr

41、ends ReportManaging Director,A Perfect Bite Consultingaromas that engage all the senses.Thanks to this the degustation or tasting menu has come of age in India.Fine dining is no longer just about appreciating a chefs talent,but an immersive and emotional journey.Expect the unexpected with innovative

42、 techniques,theatrical elements,dramatic flair,interactive details that will leave a lasting emotional and intellectual impact on diners!The sensory stimulation this portends makes this years focus on Seasons particularly relevant.For centuries,Indian culture and cuisine have been deeply intertwined

43、 with the rhythms of nature.Our essays in this edition delve into Indias rich history of seasonal consumption,exploring how industry players are and can continue creatively adapting these seasonal shifts to develop innovative new product and menu propositions.2025 is poised to be a year of unparalle

44、led culinary excitement and a feast for the senses.As we navigate these exciting times,lets embrace our diversity,and celebrate the interconnectedness of our complex relationships with food and flavour to cultivate a more sustainable,inclusive,mindful and equitable food system that brings joy in sha

45、ring food with those we love and nourishes both our bodies and souls.Culinary Deep DiveThis subsection contains an essay 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

46、makes for an enlightening casual read.It can also potentially trigger further study and exploration,or perhaps even instigate conversations on social media.Turn the page to gain deeper insights on the core theme of the section through a rich,well-researched essay about the evolution of topic in focu

47、s.A succinct conclusion at the end summarises the focus areas along with several actionable takeaways that the reader can leverage for the coming year.What 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

48、 accurate resource for stakeholders from the Indian food and beverage 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 on dining-in and dining-out behaviours of customers,gathered

49、from a panel of respondents that include global voices,celebrities,pan-India and pan-industry respondents.The analysis of the data gathered spans across quantitative and qualitative parameters and is analysed vertically and horizontally to forecast the coming years(and sometimes beyond)trends.We rec

50、ommend giving the whole report a read once,then going back to look at specific sections for deeper understanding as required.The simple answer is that it is for anyone with even the smallest stake in the Indian food Industry.It has been designed and laid out for a variety of audiences like:Industry

51、Players Chefs,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,design menu offerings,strategise on festivals,special menus,and design

52、PR and marketing strategies for the year to come.Hospitality InstitutionsCulinary colleges and hospitality students can draw on insights to understand directions the market will take and plan curriculum,events,special lectures,and HOW TO USE THE GODREJ FOOD TRENDS REPORT 2025personal study projects.

53、Food Media ProfessionalsFood journalists,lifestyle,food and travel writers,food bloggers and social media content creators can draw on this report to plan editorial calendars,pitch trend stories,plan deep dives for research,article pitches and content creation,and strategise on social media content

54、creation in the year to come.In the past,the report has also been recognized as useful source for triggering new story ideas when writers block strikes.F&B Marketing&Communication ProfessionalsMarketing,communication and pr professionals across categories can use this report as an advisory tool,for

55、future forecasting,to suggest brand positioning,marketing strategy,and create brand and product messaging as well as social media content to widen existing audiences and tap new markets for their clients.Food LoversFood connoisseurs,hobby cooks and bakers,can look to this report to expand their own

56、understanding of the culinary space and learn more about the kind of food adventures they can look forward to in the coming year.The 2025 edition of the Godrej Food Trends Report carries eight sections:Dining In;Dining Out;Beverages;Sweets and Desserts;Health,Hygiene and Lifestyle;Food Media and Stu

57、dies;Food and Travel;and Emerging Conversations.Each survey section of the report comprises two subsections.The culinary deep dive subsection offers a critical review of a key industry trend that has seen persistent growth over multiple years.This review is presented in a long-form essay and contain

58、s valuable learnings and insights from relevant industry leaders and experts.The top Trends subsection offers a detailed report on the predictions made by our expert panel about the sections themes in the coming year.Heres how to make the most of them.Top TrendsThis subsection begins with a short ov

59、erview of the theme and summarises the high points of trends across all the themes in that section.This subsection also carries a toolkit with recommendations for various stakeholders in the F&B industry to explore in 2025.This is followed by a detailed summary of the top 3-5 themes that emerged fro

60、m our survey.Team GFTR itself keeps returning to explore these pages time-and-again as the year progresses to leverage the key trends statistics and insights from experts against an evolving industry landscape.NotesWho are the experts contributing to this report?The names of our panel of industry ex

61、perts 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 panellists for their valuable contributions to the report,while also offering our readers an overview of the different people and rol

62、es that make up our industry,and for them to follow,connect and build networks with.REGIONAL PERSPECTIVESCUSTODIANS OF RICEThis year,the Regional Perspectives section celebrates the tireless efforts of some exemplary individuals and institutions that are keeping traditional knowledge and practices a

63、round rice alive.That said,the legacy of rice in India is as old as it is diverse,and there are a million stories still waiting to be explored and learned from,not just at the pan-India level but also the hyper-local micro-cultural level.The significance of India in the global history of rice is app

64、arent in the fact that Indica,a long grain subspecies of the Oryza Sativa species,is named after the country.Evidence of rice cultivation goes back to the seventh millennium BCE(pre-Neolithic Koldihwa in Uttar Pradesh)in the sub-continent.India is the second-largest producer and the largest exporter

65、 of rice in the world,today.Rice is the staple food for 65 percent of the population.However,in the civilizational sense,rice has long been more than just food or a commodity in India.Home to one of the earliest cultures of rice,a phrase with far deeper connotations than meets the eye,the early dome

66、stication and widespread consumption of rice has shaped societies,affected local economies and influenced global trade relations.Even today,rice is at the core of the sacred and the mundane in India and the cultural cornerstone that binds everything together.The history of the sub-continent is deepl

67、y interwoven with rice,and it finds a place in all our ancient texts.The Atharvaveda mentions kshiraodana,or rice cooked in milk.The Upanishads mention a variety of rice preparations such as kshiraodana,dadhiodana(cooked with curds),tilaudana(cooked with sesame).Rice is mentioned in Buddhist and Jai

68、n texts as well as in Ramayana and Mahabharata.Medicinal texts of Charaka and Sushruta give prime importance to rice as do tribal folklores of Gond,Juang,Gadaba and Muria.Rice touches everything and everyone in India.Rice is a thread that weaves together the very fabric of Indian culture.Being an ag

69、rarian society,the Indian festival India was once home to 100,000 varieties of rice.The Green Revolution and subsequent incentivization of high yield varieties resulted in the loss of thousands of species.Today,only about 6000 varieties survive.Given the criticality of the grain to the sub-continent

70、 and its pivotal importance to food security and sustainability,from environmental,cultural and social perspectives,conservation of the grain is the need of the hour.With renewed interest in rice among producers,consumers,businesses,artists,conservators,and sustainability experts,it is becoming appa

71、rent that the answers to key issues around nutrition and food security are to be found in Indias rich heritage of rice cultivation.A revival in conversations calendar is linked to the harvest of rice;Makar Sankranti,Bihu(Assam),Pongal(Tamil Nadu),Nabanna(Bengal),Nuakhai(Odisha)and Onam(Kerala)are im

72、portant festivals linked to paddy harvest.Considered sacred,the grain is part of most occasions from happy to sad,and rituals from birth to death.No Hindu ritual is complete without rice.According to the Grihashastra,rice should be given to a child in the annaprasana ceremony as her/his first food o

73、utside of mothers milk.According to the Sukraniti,balls or lumps of rice mixed with curd,milk,flowers,sesame,ghee and more are offered to the Gods as an oblation to deceased ancestors by the nearest surviving kin.Festival foods are rooted in the produce available at the time,and no Indian festival i

74、s complete without rice on the menu.From simply accompanying special preparations to ubiquitous rice-based celebratory dishes like pulao,tehri,kheer,meethe chaval and zarda,and specific festive specials like pongal in Tamil Nadu,khichdi at Sankrant,and phirni and biryani at Eid.Over time,rice has co

75、me to be a major driver of technological innovation and sustainable practices in agriculture.But beyond all of this,rice is intricately woven into Indias history,culture,nutrition,literature,and economy.around rice has individuals and entities revisiting and re-exploring cultural connections with th

76、is important grain at all levels.GRAIN OF HISTORY:THE ANCIENT LEGACY OF RICE IN INDIAVANISHING VARIETIES:THE IMPORTANCE OF RICE CONSERVATION IN INDIACustodians of Indias rice legacy come from different fields,but each individual contribution adds invaluable knowledge and learning to the overall cons

77、ervation of rice diversity.When it comes to rice conservation,Debal Deb and his efforts lead the conversation.This Odisha-based conservator,seed warrior,ecologist and agrarian scientist,is the founder of Basudha,a seed bank for rare indigenous rice,that has grown into a significant network of seed b

78、anks with a footprint spread across Bengal,Maharashtra,Tamil Nadu,Gujarat,Karnataka and Kerala.In 1997,Deb also founded Vrihi Beej Binimoy Kendra,Indias largest open-source rice seed bank which has conserved an incredible 1480 endangered rice varieties from across twelve states,all from a mere 1/7 a

79、cres of farmland.Seeds of this endeavour were subsequently distributed amongst 7000 farmers across six different states.One of the biggest advocates of native varieties like sateen(three grain rice),and jugal(double grain rice),Deb believes that the answer to climate change,environmental disasters a

80、nd seed monopolies lies in keeping traditional rice cultivation practices alive.In Bengal,Anupam Paul,who retired as an Assistant Director in the Nadia-based Agricultural Training Center,has been instrumental in conserving more than 400 indigenous folk rice varieties(FRVs).Paul started his conservat

81、ion work in 2001 by cultivating 5 FRVs on his farm,which was subsequently declared a Biodiversity Conservation Farm by the state government of West Bengal in 2006.Conservators like Paul were instrumental in proving that FRVs were as high in yield as hybrid varieties in the wake of the Green Revoluti

82、on.He demonstrated the same using Kerala Sundari,and Bahurupi strains whose yield with traditional methods is as high as that of hybrid seeds.Sabarmatee Tiki,from Odisha,is a scholar,conservationist and farmer who runs an NGO called Sambhav with her father Radha Mohan.The father-daughter duo receive

83、d the Padma Shri in 2020 for their significant work on rice.The entity has conserved over 500 varieties of rice since its inception and restored 90 acres of wasteland into a forest.Deeply invested in women farmer-related issues,the organisation also conducts training for women farmers,and organises

84、seed festivals.They have also been promoting the SRI or System of Rice Intensification,a method that does not need constant flooding of rice fields,thereby reducing drudgery and exposure to chemicals and requires less labour while delivering higher yields and easing the life of women labourers who t

85、oil in the rice fields.In North East India,Mahan Chandra Borah runs Annapurna Seed Library in Jorhat,Assam which received the Plant Genome Saviour Farmers award from the Ministry of Agriculture and Farmers Welfare,Government of India in 2019.Run like a community program in which farmers are taught t

86、o be self-reliant and invest in sustainable farming,the organisation has conserved more than 400 varieties of rice like bao dhan,and dol kosu over the last 15 years,Started by Neelum Dutta in 2008,Pabhoi Greens in Assam conserves and propagates native seeds.They have a gene pool of around 200 variet

87、ies of folk rice indigenous to India and the sub-continent such as joha,sticky gum rice,and black rice.In addition to producing and selling aromatic rice varieties,they also practice organic and SRI methods,and parallelly encourage the proliferation of fish and ducks that act as natural pesticides a

88、nd increase food security in rice fields.With a philosophy of conservation alongside commercialisation,they optimise yields by selling 40%,using 30%for seed propagation,dedicating 10%to research purposes and consuming the remaining.Spirit of the Earth,founded by Sheela Balaji in Manjakkudi,Tamil Nad

89、u,runs conservation projects to cultivate and bring to market rare rice varieties.Having preserved over 300 heirloom rice varieties from across India including kala namak,Kerala sundari,ajara ghansal and jeera phool,they enable conversations around heirloom rice that they take to the consumer via a

90、store in Mylapore,and on an e-commerce platform.At their farm,10 acres is dedicated to seed regeneration and upholding traditional practices.Organic farming,use of natural pesticides,reliable water supply and soil regeneration are mainstays of their approach.They also get their rice tested by the Na

91、tional Agro Society to determine the nutritive value of each variety.Balaji was awarded the Nari Shakti Puraskar in 2018 by President of India,Shri Ram Nath Kovind.Prof(Dr)Ram Chet Chaudhary,who founded the Participatory Rural Development Foundation or PRDF,was formerly the coordinator of the Intern

92、ational Network for the Genetic Evaluation of Rice or INGER.His work on rice research extends beyond India to Nigeria,the Philippines,Indonesia,Cambodia and Myanmar.His other positions include Rice Specialist with the World Bank,Global Coordinator of IRRI and the FAO.In 1974,he received the Dr.Rajen

93、dra Prasad Award for his work in developing superior rice varieties in Uttar Pradesh,and was awarded the Padma Shri by the Government of India in 2024 for his contribution to agricultural advancements and the promotion of kala namak rice.GUARDIANS OF THE GRAIN:LEGACY CUSTODIANS OF RICEIn recent time

94、s,rice has been wrongfully vilified as a crop that cannot be grown sustainably and is detrimental to the climate an argument that gained traction when it was compared with millets,which are considered much more climate-friendly.As demand and cultivation of rice grows,production that is sustainable a

95、nd has a smaller environmental footprint,is critical for the planet.Numerous institutions are working to revive climate change adaptable/resilient rice varieties,reduce rices climate footprint and evolve higher yield,lower water consuming varieties.Established in 1946 in Bidyadharpur,Cuttack,the Nat

96、ional Rice Research Institute(NRRI)is Indias premier body dedicated to rice research and has been at the forefront of rice innovation.During the last five years,the institute has been instrumental in developing 35 varieties of rice,including pest-and disease-resilient strains,protein-rich options an

97、d innovation around different growing conditions like lowland-and cyclone-affected areas.They launched the 4S4R or Self-sufficient Sustainable System of Seed for Rice,to address the issue of seed quality,a program that focuses on local seed production,processing and marketing of rice grains.They als

98、o use modern technology like their mobile app riceXpert which provides real time information on insect pests,nutrients,and disease-related problems and post-harvest operations.The International Rice Research Institute(IRRI)is the worlds most premier organisation dedicated to rice research.It was est

99、ablished in 1960 with the goal of abolishing poverty and hunger among farmers and consumers of rice-based agri-food systems in South and South-East Asia and climate adaptability is one of the main pillars of their work.IRRI works across all aspects of the rice ecosystem from climate change and susta

100、inability to yield,nutrition and social aspects of rice production.They develop rice varieties that can withstand intense climate conditions as well as high salt and iron toxicity,such as sahbhagi dhan,a drought-resistant variety,and swarna-sub1,a flood-resistant variety.In Odisha,IRRI is trying to

101、close the gender gap by working through a WPC or Women Producer Company with 1300 members to provide input,marketing,assistance in mechanical and digital technologies and financial services.Rize,a technology platform at the cutting edge of technology in rice farming,captures essential data required

102、to implement sustainable practices.Their MRV or Measuring,Reporting,and Verification technology,aims to reduce carbon emissions by 100 million tonnes and improve farmer livelihoods.Rize is also at the forefront of testing and scaling innovative technologies in biological farming inputs,seed treatmen

103、ts,and climate-resilient rice varieties.Their initiatives are projected to reduce emissions by 50%and reduce water usage by 20%.OOO Farms,is a farmers organization that initiated the OOO Farms Rice Conservation Project 6 years ago.What started as a humble initiative with 11 indigenous rice varieties

104、,has today grown into a communal project that has conserved and revived 1108 indigenous,native and heirloom rice varieties including ajara ghansal,krishna kamod,ambemohar,sahyadri black and more with the support of tribal communities in Maharashtra&Gujarat.They believe that there is enough scientifi

105、c evidence to suggest that the native and indigenous seeds will meet both nourishment needs as well as adapt to the rapidly-changing climatic conditions.The varied indigenous rice varieties that OOO Farms conserves include varieties that thrive in high salinity,and drought-or flood-prone environment

106、s.Some are also resistant to pest attacks;others are medicinal and therapeutic as well as aromatic varieties.Most importantly,they have cultural value.THE GREEN GRAIN:RESEARCH AND SUSTAINABILITY IN RICE Within the vast diversity of India,rice is deeply ingrained regionally.The key to keeping rice va

107、rieties and conservation efforts alive lies in creating consumer demand through building reliable supply chains,creating and spreading awareness and investing in consumer education.Enterprises across the country are working to do this in various ways.At social enterprise Ekgaon,founded by Vijay Prat

108、ap Singh Aditya,technology is used to bridge the urban-rural gap,by combining intelligence on rural markets with digital technologies,financial inclusion,community building and market access.Over the last fifteen years,Ekgaon has fostered a One Village One World Network across 10,000 villages and so

109、urces products from over 20,000 farmers and 20 artisan producer organisations.They bring traceable lesser-known rice varieties tagged with Know Your Farmer stickers that tell the story of the farmer to the consumer.Their deep engagement and impact on farmers,earned them the Stockholm Challenge-GKP A

110、wards in 2007,and earned Pratap Singh Aditya a mention amongst 50 Social Entrepreneurs in India by The Business Outlook magazine in 2009.Buffalo Back Collective was founded by social activist,farmer and changemaker Vishalakshi Padmanabhan in 2013 in Bengaluru.What began with Padmanabhan and her husb

111、and moving to a small village to begin farming soon grew into a rural agricultural community that operated as a collective and impacted local practices and economy.Villagers moved to organic farming,women set up grain mills to hand-grind produce,forgotten rice varieties were reintroduced and market

112、linkages built via the Roots to Grain project.The initial organic weekend market too,has today grown into a network of sustainable small farmers.It operates in a community-supported agriculture format that promotes-drought and flood-resistant rice varieties,such as kala bhath and kala nunia.Buffalo

113、Back Collective have not only brought trusted products to consumers but also worked on policy aspects.In the process,they have also introduced urban consumers,whose buy-in is crucial,to the cycle of native folk rice varieties.Amar Khamar,a brand started in 2019 by Sujoy Chatterjee,goes deep into the

114、 rice heritage of Bengal with around 35 kinds of rice that span a wide spectrum of aromatic,organic,unpolished,black and small grain varieties in its repertoire.Their ecommerce platform set a new benchmark when it came to online selling,by changing the game.They linked rice to a geography and cultur

115、e,by understanding and embedding itself into its consumers psyche and delivering without fail.Their initiatives to build a knowledge ecosystem and recipe collection around the rice they sell on their website and their physical store,Annaja,is a lesson in community building.Through the Khamar Table i

116、nitiative,they offer intimate dining experiences built around their rice varieties to small groups.Social enterprise Biobasics,based in Coimbatore,Tamil Nadu,was launched in 2015 by Ramesh Chandran and Sridevi Lakshmikutty,who left behind corporate and social sector jobs,to work towards preserving f

117、orgotten rice varieties.Biobasics has today grown into an organic,safe food movement that preserves and promotes local varieties of rice that are good for the consumers and the environment too.The initiative has successfully brought around 30 varieties of rice to market including raktasthali from Ke

118、rala and thooyamalli from Tamil Nadu.Government-backed OND or Open Network for Digital Commerce is an open,inter-operable e-commerce network that aims to connect small farmers with urban consumers.Started in 2021,the platform has onboarded around 4000 FPOs or farmers producers organisations and sold

119、 3,100 varieties of agricultural products,predominantly rice.This network has revolutionised access to digital platforms that were previously inaccessible to small and marginal rice farmers.Today,a consumer can buy katarni rice from a small FPO in Bihar via PAYTM!While still in early days,the ease o

120、f access and assurance of delivery they offer,could cumulatively generate much higher demand for lesser-known rice varieties from across the country.BRIDGING THE GAP:STEWARDS OF MARKET LINKAGEWhen it comes to food,documentation and chronicling knowledge and memory is as critical as serving it at a t

121、able one without the other will always be incomplete.Shalikuta,started in 2019 by Deepa Reddy,is a collaborative knowledge project that chronicles and disseminates knowledge,stories and recipes of rice.The project examines how rice is embedded in local ecology,documents traditional knowledge around

122、folk varieties,and shares scientific information around its nutritive properties.A cultural anthropologist by training,Reddy is joined by writers,researchers,home cooks,photographers and storytellers to record numerous interesting and untold stories about rice.One of the outcomes of the project is a

123、 digital rice library that documents cultural and ecological aspects of rice strains along with their medicinal properties,culinary uses and procurement information.There is no greater advocacy of a food ingredient than putting it on the dinner table.This helps in increasing actual consumption and t

124、hereby demand.If this is combined with knowledge about the grain,nothing could be better.Chef Anumitra Ghosh Dastidar has been doing precisely that with her restaurant Edible Archives in Goa.She and her partner Shalini Krishan have collected more than 200 kinds of rice from their travels throughout

125、India,many of which are served at their restaurant.They are still remembered for their impressive opening at the Kochi-Muziris Biennale in 2019 where,over three months,they served 40 rice varieties,backed by accurate information on their nutritive qualities and provenance,in dishes made using fusion

126、 techniques and innovative twists.Dedicated to preserving and propagating disappearing rice varieties,Edible Archives continues to serve,educate and dispel myths about rice.Rakesh Raghunathan,chef,researcher and storyteller,traces the history of rice through Tamil Sangam literature.He has also made

127、a cause of showcasing the nutraceutical properties and versatility of heirloom rice varieties.At a food festival that he conducted,he served a 12-course menu with each course spotlighting a heirloom rice variety.Mango Phirni Tart with thooyamalli rice,Riz au lait(French rice and milk pudding)with Es

128、presso Caramel using navara rice and Bannur Mutton Pulao Arancini with kala namak rice were a few of the standout dishes.Auroni Mukherjee,the chef known for his bajaar-to-table and nose-to-tail cooking concepts is a great advocate of seasonal and local produce repurposed in modern avatars.His tastin

129、g menus introduce urban consumers to multiple heirloom rice varieties through interesting and novel dishes.One of his dishes neem begun and shukto uses the local radhatilok rice shaped into a ball and stuffed with fried neem leaves and brinjals.The bhoger khichuri,is made with fragrant chinekamini r

130、ice.Pukur-to-table,perhaps his most famous creation,uses ingredients that are found around a village pond rice,mussels,pennywort leaves,spinach and mushrooms in a risotto-like dish and is made with tulaipanji,yet another local variety.AN ENDURING LEGACY:CHRONICLERS AND CUSTODIANS OF RICEA key game c

131、hanger in this scenario would be the HORECA sector.While it may be a logistical challenge for commercial kitchens to promote varied rice varieties with long grained rice in demand thanks to its aspirational perception in the eyes of consumers,some like Bombay Canteen in Mumbai,Oota in Bengaluru,and

132、Sienna Store in Kolkata,as well as chains like Ishaara and ITC hotels with outlets across the country have already successfully been driving consumer adoption away from generic rice towards heritage rice varieties like ambemohar,jeera samba,joha,gobindo bhog and more by showcasing them on their menu

133、s.THE EVOLVING GRAIN:A GLIMPSE INTO THE FUTURE OF RICEThis move,if adopted by more players,could potentially make a significant difference by stoking curiosity and bringing rice into mainstream focus rather than letting it exist on the fringes of menus.Dining establishments offer ideal platforms for

134、 consumers to discover,experiment,and adopt new ingredients,especially with chefs and home chefs advocating for them,and increased consumption will not only support local economies,and bolster farmer livelihoods but also help conserve and sustain lesser-known rice varieties.Sameer Taneja,Executive C

135、hef at Benares,London,finds that such innovation is working to shift the global narrative around Indian culture.Celebrations like Holi and Diwali have become international social events.And the growth of Indian restaurants globally,which speaks to our cuisines diversity,is expanding the ecosystem an

136、d increasing the availability of Indian ingredients.GLOBAL PERSPECTIVES INDIA IS THE GLOBAL FLAVOUR OF THE SEASONThe scents of cumin,coriander,and cardamom are wafting their way across the globe.From bustling city streets to cosy suburban kitchens,the tantalising flavours of Indian cuisine are capti

137、vating palates worldwide,as Indian chefs,brands,and cookbook writers alike seek to share their culinary traditions with new audiences.This rising popularity reflects a growing appreciation for the sheer vibrancy and diversity that Indian food has to offer.With regional Indian flavours in high demand

138、,these culinary innovators face a unique challenge-sourcing the authentic ingredients needed to recreate the dishes of their homeland.They must often turn to local alternatives when traditional staples prove elusive.For example,in her cookbooks,Author Priya Krishna recommends accessible substitution

139、s for home cooks,like using Greek yoghurt in place of homemade dahi or swapping leafy greens like spinach for harder-to-find mustard greens.Bangkok-based Chef Garima Arora applies Indian techniques to local Thai produce,exploring how the same ingredients are used in two different cuisines to create

140、something new and unique.One of the first dishes she created at Gaa,was an ode to the betel leaf or the paan ka katta.In India,the take on this is sweet,but in Thailand,it is served as a savoury dish.So meals at Gaa begin with the savoury take on the betel leaf At Navi,a modern Indian restaurant in

141、Berlin,Chtef Shannon Lawrence works with familiar local ingredients to create novel dishes for his diners.Berlins food scene is diverse,and residents are responding positively to our regional Indian flavours.Our menu items are often unfamiliar,prompting requests for a dictionary.Surprisingly,crisp o

142、kra and zunka are popular.Although sourcing specific Indian ingredients is challenging,local alternatives have worked well,and collaborating with vendors in Markt Halle Neun has been vital for our kitchen.and finish with a sweet exploration of it based on Indian flavours.Meanwhile,in Melbourne,Chef

143、Helly Raichura swaps out the Indian karela for the native Australian bush tomato in her rendition of a Bengali shukto,which she was nervous about initially,but her culinary leaps have been widely appreciated by the local Bengali population.This kind of creative adaptation has led to a flourishing of

144、 novel dishes that resonate with both the Indian diaspora,as well as local communities eager to explore these enticing new tastes.In the process,a broader connection to Indian culinary heritage is being fostered,one flavourful bite at a time.Below,Indian origin food entrepreneurs,chefs and restaurat

145、eurs weigh in on what this means for their businesses.At Brooklyns Malai Ice Cream,founder&CEO Pooja Bavishi,recreates the rich milkiness of Indian sweets in ice cream,especially during Diwali.“My inspiration stems from memories,like transforming my grandmothers ghughra into a unique ice cream flavo

146、ur.Sourcing mawa or khoya is difficult,so we creatively enhance flavours to capture that essence.Connections to childhood memories make our creations special,resonating even with those outside the diaspora.In New York City,Roni Mazumdar,co-founder of Unapologetic Foods aims to showcase Indias divers

147、ity,building restaurants like Dhamaka,Semma,and Rowdy Rooster.Many chefs work to please Western palates,but I want Indian chefs to embrace our cuisine and ingredients.Our restaurants showcase Indias diversity,and Ive seen the narrative shift.One diner told me it was his first time feeling proud of I

148、ndian food in 30 years living in NYC.At Bungalow in New York City,Chef Vikas Khanna constantly innovates,adapts and pushes himself to ensure that the essence of India shines in his menu through fresh,authentic ingredients.Sourcing authentic Indian ingredients outside of India is a constant struggle.

149、Negotiating with vendors,coordinating deliveries,ensuring that the vibrant flavors of India reach my kitchen,not from the local farms,but from distant shores,is a constant dance with uncertainty and a source of daily anxiety.Will I have mangoes for my signature dessert or phalsa for the beverage men

150、u tomorrow?Im always trying to capture a fleeting memory the aroma of freshly ground spices,the taste of a perfectly ripened mango.Its a testament to the lengths we must go to bring the soul of India to the world and its challenging but it fuels my creativity.”Indian chefs are welcoming awards,recog

151、nition and diners,who just cant get enough of their unapologetic takes on desi flavours,ingredients and dishes.From redefining Indian cuisine in New York to introducing its complexity and adaptability on the global stage,these culinary innovators are bridging cultural divides and elevating perceptio

152、ns of Indian food worldwide.Deepanker Khosla,BangkokChintan Pandya,New York CityGarima Arora,BangkokChef Deepanker Khosla,born in Prayagraj(formerly Allahabad),has made significant strides in the culinary world with his Bangkok-based restaurant,Haoma.Growing up in Indias first plastic-free city,Khos

153、la was influenced by his environmentally conscious family,who practised sustainability and resourcefulness.This ethos drives Haoma,awarded the Sustainable Restaurant Award at Asias 50 Best Restaurants 2024 and recognised with a Michelin Green Star for its commitment to sustainability.At Haoma,Khosla

154、 reimagines traditional Indian cuisine using local Thai ingredients,presenting dishes that take diners on a journey across the subcontinent.The menu features delightful offerings such as a molecular gastronomy-inspired pani puri,a version of nalli nihari he relishes back home and even squid xacuti,s

155、howcasing the interplay of complex flavours in Indian cuisine.Khoslas dedication to sustainability and creativity honours his heritage while introducing Indian cuisine to a broader audience,highlighting its adaptability and depth.Chef Chintan Pandya,who grew up eating at no-frills Malvani joints in

156、Mumbai,has been pivotal in redefining Indian cuisine in New York City with his business partner Roni Mazumdar.Since meeting in 2017,theyve launched seven acclaimed restaurants under the Unapologetic Foods umbrella.Their first endeavour,Adda in Long Island City,set the stage with its unrepentant embr

157、ace of bold,authentic flavours.Dhamaka,in Manhattans Lower East Side,introduced daring dishes like goat kidneys and testicles.The duo continued to push boundaries with Semma,which earned a Michelin star for its focus on Southern Indian fare,and Masalawala&Sons,which draws from Mazumdars Bengali heri

158、tage.Rowdy Rooster in the East Village brought Indian fried chicken to the forefront.Along the way,Pandya earned a James Beard Award for Best Chef in New York.Their commitment to authenticity and refusal to dilute rich spicing,has deeply resonated with diners,often leaving them moved by the genuine

159、homestyle cooking.Garima Arora is the only Indian woman to run a two-Michelin-starred restaurant,and yet,she wears these laurels lightly.Originally from Mumbai,Arora is redefining Indian fine dining at her Bangkok restaurant,Gaa.In 2023,in addition to running Gaa,Arora was a judge on MasterChef Indi

160、a while pregnant with her first child.Her dedication has introduced Indian cuisine to international audiences,highlighting its complexity and adaptability on the global stage leading to Gaa achieving its second Michelin star in 2024.Gaa combines Indian culinary traditions with modern techniques and

161、Thai influences.Aroras food philosophy is centered on understanding the deep-rooted whys of Indian cuisine.She innovatively applies Indian techniques to Thai produce,creating unique dishes like her savoury and sweet takes on betel leaf,bridging cultural flavours.Her scientific approach involves meti

162、culous layering of spices and diverse use of oils,like sesame and mustard,to enhance dishes methodically.CHEFS TAKING INDIA TO THE WORLD Asma Khan,LondonThe formidable force behind Londons Darjeeling Express,Asma Khan has redefined what it means to be an Indian restaurant in London since its opening

163、 in 2017.Her passion for cooking began out of homesickness after moving to Cambridge in 1991.Initially hosting supper clubs in her home,Khans gatherings featured dishes from her childhood and Nawabi heritage,such as lamb dum biryani,Tangra chilli prawns,and Hyderabadi Khoobani ka meetha.Launching he

164、r culinary career at 45,with a background in British constitutional law,Khan has pushed boundaries in the restaurant industry,notably with an all-female,South Asian kitchen team.Her leadership and innovation have earned Darjeeling Express accolades and media attention,including a feature on Netflixs

165、 Chefs Table.Beyond her culinary achievements,Khan is a UN World Food Programme advocate and was named one of Time magazines 100 most influential people of 2024,celebrated for her contributions to food and social change.Born in Amritsar,India,Chef Vikas Khannas passion for cooking was ignited by his

166、 grandmothers culinary traditions.Having overcome early challenges from a physical disability,he went on to pursue culinary arts in the United States at the Culinary Institute of America and New York University.Khannas unique blend of culinary expertise,cultural understanding,and philanthropic endea

167、vors has established him as a global ambassador for Indian cuisine and a respected figure in the culinary world.Khannas New York restaurant,Bungalow,has been winning awards and accolades since it first opened.Most recently it garnered the prestigious Michelin 2024 Bib Gourmand Award.Khanna masterful

168、ly blends nostalgia with innovative twists,weaving emotional connections and compelling narratives through his menu and social media narrative.Bungalow offers a unique dining experience,blending traditional Indian flavors with contemporary techniques and a warm,inviting atmosphere.The menu features

169、a range of dishes,from all 28 states of India,from classic favorites like butter chicken and biryani to innovative creations like Bengali Kasundi Tandoori Avocado,Bihari Sattu Roti,Udipis Annanas Menaskai,Gujarati Tindora Pickle,Nagaland Black Rice Pudding,Indore-inspired Dahi Kebab,Jewish-Indian Ch

170、icken Chitranee and Sindhi style Achaari Aloo.Chef Himanshu Saini,learned how to cook for a small crowd at a young age thanks to growing up in a joint family in New Delhi.His background has prepared him for a life of feeding,instilled a passion for cooking and a commitment to bringing familial warmt

171、h to his professional kitchens.Today,the hardworking,humble chef,who honed his skills at Indian Accent and Masala Library,is a leading figure in modern Indian cuisine with his Michelin-starred restaurants Trsind,and Trsind Studio in Dubai.Sainis food philosophy involves pushing the boundaries of Ind

172、ian cuisine by creating new classics.Dishes like khandvi ice cream exemplify his innovative approach,blending traditional flavours with modern techniques to educate and entice international audiences unfamiliar with Indian food.At Trsind,he creates a welcoming dining experience,inviting guests to ex

173、plore Indian flavours through inventive twists on dishes like pani puri,which have gained recognition and influence worldwide.Helly Raichura,MelbourneVikas Khanna,New York CityHimanshu Saini,DubaiRejecting the clichs of butter chicken and dal makhani,Chef Helly Raichura,brings a fresh perspective to

174、 Indian cuisine at her Melbourne fine diner,Enter Via Laundry.Raichura curates a degustation menu that showcases lesser-known regional dishes,providing an intimate dining experience for just 20 guests.Her culinary journey began in her home kitchen,where she hosted communal dinners,inviting diners to

175、 enter via her laundry door.Raichuras food philosophy emphasises made-from-scratch dishes that honour traditional techniques and seasonal produce,steering clear of excessive butter and cream.Each year,she focuses on two different regions of India,crafting menus through meticulous research.Dishes lik

176、e shukto,a traditional Bengali vegetable medley,reflect her commitment to authenticity,while simultaneously offering an educational journey into Indias diverse culinary landscape.Raichura successfully introduces Indian cuisine to an international audience,resonating with both the Indian diaspora and

177、 curious food lovers eager to explore the richness of her heritage.Indian food abroad is often stereotyped as just curries and naan,but your restaurants are redefining this narrative.What key elements do you focus on to challenge these preconceived notions?India has a vast population,and food change

178、s every few miles.For too long,only 10 to 12 dishes were showcased commercially.We believe that Indian food,given its diversity,deserves to be presented authentically.Roni Mazumdar,co-founder of Unapologetic Foods,is at the forefront of a culinary revolution that is reshaping perceptions of Indian c

179、uisine globally.With innovative restaurant concepts in New York City such as Dhamaka,Semma and Rowdy Rooster,Mazumdar is challenging the longstanding stereotypes associated with Indian food,showcasing its rich regional diversity and authentic SPOTLIGHT:RONI MAZUMDAR ON REFRAMING NYCS UNDERSTANDING O

180、F INDIAN CUISINE With the growing popularity of Indian cuisine,what trends do you foresee shaping its future on the global dining scene?A significant trend will be the focus on micro-regional cuisines from various Indian states,bringing more authentic and diverse flavours to the forefront.The Northe

181、astern regions of India are extremely underrepresented.It would be wonderful to see restaurants highlight these areas.Im particularly interested in exploring how cow dung cakes are utilised as cooking fuel for some dishes.How has the perception of Indian cuisine in the U.S.evolved over the past deca

182、de,and what role do you see Unapologetic Foods playing in this narrative?The perception of Indian cuisine is changing every day.We aim to be a small part of this transformation,encouraging others to join us in reshaping the narrative of Indian food in America.Our philosophy is straightforward:to cre

183、ate excellent food and provide a memorable experience,emphasising high-quality ingredients and authentic cooking techniques.Youve introduced concepts that transcend the typical Indian restaurant experience,such as Dhamaka and Rowdy Rooster.What drives your innovation when conceptualising new dining

184、experiences?When creating new concepts,we look for whats missing in the market.For instance,we noticed a lack of Indian fried chicken in America,and that inspired our Rowdy Rooster concept.We filled a gap that had gone unrecognised.How important is storytelling in the success of your restaurants,and

185、 how do you weave the narrative of Indian culture and heritage into the dining experience?Weve been fortunate that our customers often share their own stories of Indian cuisine.For example,with Channa Pora,diners send their friends to Dhamaka,sharing the dishs story organically rather than through o

186、ur promotion.How do you see the impact of your restaurants extending beyond food in terms of cultural representation and changing narratives about India?We design our restaurants to showcase the diversity of India.The narrative is changing;I recall a gentleman who dined at our restaurant saying it w

187、as the first time in 30 years in New York he felt he could advocate for Indian food based on what we serve.“We design our restaurants to showcase the diversity of india”flavours.His approach goes beyond the typical curries and naan,introducing lesser-known dishes that celebrate Indias culinary herit

188、age.As Indian food gains traction on the international dining scene,Mazumdar and his team are committed to taking risks and fostering appreciation for the depth and richness of Indian flavours.Q.Q.Q.Q.Q.Q.Indian-inspired cookbooks have been taking the Western culinary world by storm of late,introduc

189、ing bold,unapologetically Indian flavours and techniques into home kitchens across the globe.Books like Gurdeep Loyals Mother Tongue,Chetna Makans Easy Indian Vegetarian,and Khushbu Shahs Amrikan proudly celebrate their Indian roots,blending traditional ingredients with accessible recipes that stay

190、true to their cultural origins.Proving that Indian spices,cooking methods,and iconic dishes like chaat,biryani,and masala mac and cheese are no longer just a niche,but an integral part of the global food scene and that Indian cuisine can seamlessly blend into Western kitchens while remaining authent

191、ic and exciting.COOKBOOKS THAT INSPIRE Chetna Makan,Easy Indian VegetarianCelebrated cookbook author and former Great British Bake Off star Chetna Makan brings her latest book,Easy Indian Vegetarian,designed to make regional Indian flavours accessible to Western audiences without compromising on tra

192、dition.Known for her approachable,creative take on Indian cooking(her Instagram and YouTube channels are a testament to this),Makan has written eight popular cookbooks exploring everything from Indian street food to quick,healthy meals.In Easy Indian Vegetarian,she simplifies cooking techniques,demy

193、stifies spices,and uses widely available ingredients,so readers can recreate the vibrant vegetarian dishes of India with ease.Recipes like quick aloo gobi(spiced potato and cauliflower)and masala paneer wraps offer familiar,comforting flavours in a way thats easy to understand and prepare.With over

194、80 recipes and 10 menu plans,Makans straightforward instructions make dishes like dal tadka(tempered lentils)and vegetable biryani accessible even to beginners.Perfect for busy cooks,Easy Indian Vegetarian helps bring flavour-packed Indian meals to Western kitchens effortlessly.Khushbu Shah,AmrikanI

195、n Amrikan,Khushbu Shah serves up the flavours of her Indian-American upbringing with humour,heart,and a little spice.This isnt your typical Indian cookbookShah invites readers to step into her world,where cardamom meets cream cheese and cumin finds a home in cornbread.Known for her sharp,witty story

196、telling,Shah reimagines everyday comfort foods with an Indian twist,creating dishes that are both deeply nostalgic and refreshingly unexpected.As a celebrated food writer and former restaurant editor at Food and Wine magazine,Shah brings her extensive culinary knowledge and unique perspective to the

197、 page.Recipes like Masala Mac and Cheese,Maggi Omelette and Saag Paneer Lasagna are love letters to the comfort foods that shaped her.Her Tandoori Tacos bring smoky tandoori flavours into the world of taco night,with tips on balancing spices to make sure the flavours sing without overwhelming.Shahs

198、insights are full of charm,like her advice on using everyday pantry items when Indian ingredients are hard to find or her playful approach to layering spices for extra oomph.Amrikan isnt just about cooking;its about embracing a culinary dual identity with flair and flavour.Gurd Loyal,Mother Tongue:F

199、lavours of a Second GenerationLondon-based chef and food writer Gurdeep Loyal makes his cookbook debut with Mother Tongue:Flavours of a Second Generation,a heartfelt exploration of Indian flavours reimagined for a modern,Western audience.Growing up as a second-generation immigrant,Loyal weaves his u

200、nique perspective into every recipe,blending the vibrant tastes of his Punjabi heritage with a contemporary twist that resonates across cultures.In Mother Tongue,Loyal invites readers to experience his second-generation fusion with dishes like masala pasta,tandoori-spiced roasted vegetables,and his

201、signature chaat fries,balancing traditional spices with ingredients commonly found in Western kitchens.The book is rich with thoughtful insights that help readers understand,adapt,and confidently cook with Indian flavours,even if theyre new to them.For example,he guides readers through selecting and

202、 blending spices,explaining how cumin can add earthy depth,while a hint of black mustard seed brings a sharper,nuttier note.He includes helpful advice on substitutions,suggesting alternatives for harder-to-find ingredients like replacing fresh curry leaves with lime zest for a similar aromatic quali

203、ty.Loyals insights also extend to balancing flavours,such as tempering the heat of a spicy masala with a touch of yoghurt or a sprinkle of pomegranate seeds for a hint of sweetness.Throughout the book,Loyal shares tips on using Western ingredients to capture authentic tastes,like roasting cauliflowe

204、r with a spiced yogurt marinade for a tandoori-inspired dish or creating a simple chaat salad using everyday pantry staples.These thoughtful touches make Indian cooking less intimidating and highly adaptable,encouraging readers to explore and experiment with confidence.Priya Krishna,Indian-ish&Priya

205、s Kitchen Adventures:A Cookbook for KidsNew York Times reporter and cookbook author Priya Krishna,brought a fresh,playful take to Indian cooking with Indian-ish,her first cookbook.In Indian-ish,Krishna shares recipes inspired by her Indian-American upbringing,blending traditional Indian flavours wit

206、h a modern twist that fits seamlessly into a Western kitchen.Her thoughtful tipslike using Greek yoghurt in place of homemade dahi or substituting leafy greens like spinach for harder-to-find mustard greensdemystify Indian ingredients and empower readers to experiment with confidence.Recipes like Ro

207、ti Pizza,Dahi Toast and Saag Feta showcase her unique approach,making classic dishes feel familiar yet exciting.In her latest,Priyas Kitchen Adventures:A Cookbook for Kids,she brings Indian and global cuisine to young chefs,showing them how to create vibrant,kid-friendly meals through accessible ste

208、ps and fun,hands-on guidance.Krishnas clear instructions and simplified techniques make complex flavours easy for kids to understand,with dishes like her Nanas Dahi Bhalla making mealtime an adventure in creativity and flavour.Romy Gill,India:Recipes from HomeA collection of beloved flavours,regiona

209、l secrets,and the warmth of home kitchens across the country,this cookbook is a genuine invitation to explore the vibrant soul of Indian cuisine through the eyes of celebrated chef and storyteller,Romy Gill.Each recipe tells a story,revealing the beauty of Indias diversityfrom the fiery curries of B

210、engals coastlines to the delicate vegetarian fare of the Himalayas,all peppered with anecdotes and memories that span Gills childhood and career,making the book come to life.Recipes span unique creations like a Hakka style tofu and Komru,inspired by the many flavours and culinary influences of Kolka

211、ta.Gills gift lies in making even the most intricate recipes feel accessible and meaningful,as if shes cooking right beside you,guiding each sprinkle of spice with care.Its a colourful journey into the heart of Indian cooking,seasoned with love and tradition.DINING INOver the last decade,the world h

212、as truly become the Indian consumers oyster.This is primarily due to the growing presence of reputed international food and beverage brands,supported by an improved supply chain enabling consistent supply of international fresh produce and products.However,concerns around climate change have inspire

213、d consumers to reconnect with indigenous Indian culture and traditions to practice more sustainable lifestyles.This growing segment of informed consumers are rediscovering the value of agricultural abundance that India enjoys in the bounty of its hyperlocal,seasonal produce and incredible diversity

214、across regions and communities.Meanwhile,a growing focus on organic farming and Geographical Indications(GI tags)is encouraging producers to preserve generations-old traditional ingredients,techniques,and dishes,and make the best use of the natural resources of their regions.Consumers are equally in

215、vested in sourcing produce directly from farmers,village cooperatives and small scale industries,many of whom,now adept with technology,use social media to connect with their customers.These developments offer huge potential to food producers and manufacturers to create a more resilient and sustaina

216、ble food system.In the Dining In section this year,we explore a return to seasonal eating and mindful lifestyles for all.When the food lens zooms out,it appears that the average urban Indian is spoilt for choice.Supermarket shelves offer an abundance of options.Look closer however,and the critical i

217、ssue of dietary homogenisation becomes apparent.Research shows that seventy five percent or more of global food production and consumption today is based on just five animal species and twelve plants including sugarcane,wheat,rice,maize,soybean,tapioca,potatoes,sugar beet and oil palm.This extends t

218、o India too where primary cultivated crops include grains like rice and wheat,oilseeds and sugarcane.Additionally,this has also been influenced by Western diets based on macronutrients like carbohydrates,protein,fat and sugar,and ignore the critical function of micronutrients for overall health and

219、wellbeing;a gap that seasonal produce has played a vital role in filling down the ages.Seasonal foods are delicious ways to add diversity to the plate and gain from their rich micronutrient profile”,explains Naturopathic Physician and Nutritionist Dr Poorvi Bhat,aka Herbeshwari,who elaborates,“what

220、grows well in a season addresses the bodys specific nutritional requirements for that period.Tubers,for example,are in season during the colder months when there is a greater need for energy.The consumption of these starchy foods at this time benefits the body.Similarly every region in India has loc

221、al seasonal foods as well as traditions and techniques to extend their shelf lives.Reminiscing back to her childhood,Dr Bhat observes that the connection with seasonal foods goes beyond the plate.I am from the Malnad region in Karnataka,where we have extended monsoons when it was difficult to obtain

222、 vegetables.We would tie ash gourds and Mangalore cucumbers to windows to extend their shelflife while jackfruit was preserved SEASONAL CONSUMPTION AT HOMEFor a while in the mid-2010s,the term healthy green became synonymous with green kale.Non-native to the Indian subcontinent,this leafy green surr

223、eptitiously made its way into everything from juices,salads and chips,to Indian style kale ki sabzi.A happy outcome was that its runaway popularity sparked conversations about equivalent,and perhaps even more nutritious seasonal greens that the Indian landscape offers.Many Indians will remember time

224、s when the onset of new seasons ushered in the joy of eating foods associated with them.Ripe mangoes signalled the advent of summer,mooli parathas graced breakfast tables in winter,gourds filled plates during monsoons,and edible flowers brought spring into kitchens.While regional nuances vary,many o

225、f these foods continue to be the torchbearers for their respective seasons even today,despite homogenisation and shrinking of our daily plates.Seasonal eating is not an isolated concept.It has traditionally been a way of life in India for centuries.Until the Industrial Revolution,what went on Indian

226、 plates was largely dictated by the agricultural cycle,seasonal availability of foods,and practices that find mention in historical Indian texts.Ayurveda emphasises Ritucharya,or the practice of seasonal regimen,in enabling the body to withstand environmental changes.It recommends proper food habits

227、 such as avoiding pungent,bitter and astringent foods during winter,but consuming them in spring.Similarly,the Mnasollsa,a 12th-century chronicle of King Someshwara IIIs rule,documents that the Kings diet was synchronised with the seasons to ensure proper digestion.It recommends eating oily and hot

228、dishes during winter,acidic foods in autumn,salty foods in the monsoons,cooling foods during summer and pungent ones in spring.Interestingly the text also classifies water sources based on the seasons and observes that rainwater purified using sunlight is ideal for consumption in autumn while in spr

229、ing,water from lakes with lotuses growing in them is recommended.As ingrained as seasonality has been in the Indian diet,the advent of the Industrial Revolution and World War II,colonial policies and economic developments brought a shift in practices that encouraged the propagation and cultivation o

230、f cash crops.These changes were further exacerbated by advancements in agricultural practices,the Green Revolution,and the increase in food processing and storage techniques.A growing focus on health and wellness in recent years,however,has been driving more mindful food choices that have the indust

231、ry and the consumer looking back at Indias rich culinary tradition of seasonal eating.SEASONAL COMES FULL CIRCLEIndias traditional practice of seasonal consumption offers a wide variety of foods that draw on its rich biodiversity,to provide essential nutrition and exciting tastes on the plate.With t

232、he concept of seasonal eating seeing a revival in the Indian kitchen,there will be benefits across the board.For the producer,farmer and agriculturist,it offers a means of sustainable cultivation,food security and livelihood.For the consumer,it offers tradition,affordability and periodic variety in

233、taste,and for the Food Industry,it offers opportunities for regular refreshes of menus and product offerings.FOCUS AREASOnce a prominent leitmotif across communities in India,seasonal eating is finding its way back onto plates with consumers diversifying their diets to address the nutritional demand

234、s of modern-day lifestyles.in brine and used for curries.As gourds contain a lot of water,they lose their texture when pickled.Tying them up helps to circulate air evenly around them and prevents the floors dampness from spoiling these vegetables.”She concludes with expressing dismay over the drasti

235、c reduction in consumption of regional seasonal diversity and the consequent disappearance of traditional preservation techniques and the foods they yielded with the homogeneity of a ubiquitous basket of offerings like broccoli,cauliflower and carrots and year-round access to foods taking over plate

236、s.THE FORGOTTEN TRADITIONS OF MAKING MORE FROM LESSThe age-old adage,let thy food be thy medicine,is more resonant today than ever before.A growing desire to build deeper relationships with ones food is driving a revival around seasonal eating,because these foods,rich in phytonutrients and antioxida

237、nts,are more beneficial for the demands of todays lifestyles.“From an ayurvedic perspective,seasonal foods help balance the doshas Vata,Pitta,and Kapha,”explains Rajeshwari,Dietician at the Arya Vaidya Chikitsalayam&Research Institute,Coimbatore.Elaborating,for example,on how Pitta or heat tends to

238、increase during summer,and can be alleviated by consuming cooling foods like watermelon and cucumber.Vata in contrast,is associated with cold and dryness,so warm spices like ginger and cinnamon are recommended to balance them in colder months.“While some of these foods are instantly recognised as an

239、tidotes to weather-related illnesses,the knowledge of others is slowly percolating.”Citing the example of in-patients at the Chikitsalayam,she adds that people are more receptive to diversifying their diets in todays era of lifestyle diseases.While some patients have adapted to millets instead of ri

240、ce-a significant change for the south Indian palate,others are embracing less popular seasonal vegetables like ridge and bottle gourds for their seasonal nutritive benefits.This pursuit of healthy eating is evolving against a backdrop of changing food environments.As of 2023,a third of Indias popula

241、tion lives in cities.The steady increase of urbanisation and impacts of migration on food choices over the last decade have been significant.When people move away from their home regions,the traditional ecological knowledge tied to their ecosystems is lost even as they encounter and adapt to new pra

242、ctices in their new habitat.A renewed need to connect to ones roots has been driving a rediscovery of regional cooking and familial recipes since the pandemic.A slew of cookbooks is addressing this need Books like Five Morsels of Love by Archana Pidathala,Pangat,a Feast:Food and Lore from Marathi Ki

243、tchens by Saee Koranne-Khandekar,The Bangala Table:Flavours and Recipes from Chettinad by Sumeet Nair,Meenakshi Meyyappan and Jill Donenfeld,and The Lucknow Cookbook by Chand Sur and Sunita Kohli offer a treasure trove of recipes that exist within Indias regional culinary annals.These inward introsp

244、ections of culinary heritage have led people back to traditional practices of local and seasonal consumption,and a rediscovery of the ingredient diversity that was characteristic of their traditional diets.“After reading my cookbook,Beyond Dalma,people message me about how some of the recipes remind

245、ed them of their grandmothers cooking,or a vegetable or green they ate during a particular season back home,”shares author Sweta Biswal.Highlighting as it does,intricate links between seasons and agricultural cycles,and documenting seasonal recipes from Odisha,the book is sparking interest in many w

246、ays.“While healthy eating is definitely a factor that is steering people in this direction,it is also a means to reconnect with ones roots.These recipes inspire a sense of curiosity,and help people find a way back to their traditional foods wherever they are.”Adding that conversations around diversi

247、fying the contents of plates are slowly growing as well.“In Bhubaneshwar,I see a lot of people visiting the haat bazaars in search of seasonal and local produce.Restaurants here in Odisha have also begun offering seasonal greens on their menus.”In addition to authors like Biswal,home chefs and food

248、establishments,as well as educational institutions,are playing a key role in driving NEW FRONTIERS AND OLD FOOD HABITSWhile the knowledge around seasonal consumption traditionally begins at home,passed down by elders who lived in sync with the seasons,for many today,it is gleaned through social medi

249、a,food festivals,and pop ups that serve to cement these concepts.Social media stars like Chef Thomas Zacharias of The Locavore,Radhika Khandelwal of Fig&Maple,Akash Muralidharan of Vizha,and Santa Sarmah of MasterChef India 2023 are just some of the voices that influence consumers by sharing knowled

250、ge and recipes on seasonal foods and bringing them into the mainstream.Furthermore,events like the Wild Food Festival by the OOO Farms;Rooting for Tubers,by Spudnik Farms and the food collective known as Edible Issues;and the Ingu Tengu Supper Club by the Ole Project,a social media initiative which

251、focuses on seasonal foods of Karnataka,all served to educate and highlight how easily many of these foods can be incorporated into modern-day diets.“Social media played a key role in helping us reach our target audience,”share the duo Sheetal Bhatt,a culinary chronicler and Purvi Vyas,an academician

252、 and agriculturist.Together they run Rooted Culinary Experiences,an initiative that crafts bespoke culinary events that educate participants about Gujarats foodways.“We are able to connect with people in their early and late twenties,a target group that most needs this awareness,and give them a glim

253、pse of what it means to eat seasonally.”In September 2024,the team worked with indigenous communities in Polo Forest,Vijaynagar,Gujarat,to host a Makai Utsav,spotlighting native corn varieties.Held at Utthan Rasoi Ghar,where women from the communities serve traditional meals,they created a menu with

254、 offerings like Makai Ghooghri,a nutritious stew-like dish,and Makai Sev Puri,that married traditional culinary wisdom with contemporary tastes.The stars of the event,however,were native Pohta and Pili Godi varieties of corn which surprised participants with their distinct textures and subtle sweet

255、flavours.“Although traditional food culture is rich in the region,such local and seasonal plant varieties are slowly being replaced by monoculture of commercial American corn.The only way to preserve them is to eat them regularly,”they observe.Initiatives like these certainly seem to be moving the n

256、eedle on consumer preferences and buying patterns.For the Tons Valley Shop,an online platform that connects consumers with farmer produce from the Tons Valley in Uttarakhand,social media has been vital in building a community that values seasonality and transparency in the supply chain.In 2020,durin

257、g the pandemic,Shubhra Chatterji and Anand Sankar turned to Facebook and Instagram to help farmers in the region sell their apple harvest.By the end of the apple season,they managed to deliver 25,000 kgs a testimony to the power of conscious consumers.“While the idea had been growing for a few years

258、,it saw a sharp rise during the pandemic”shares Shubhra Chatterji,Co-founder of Tons Valley Shop.“As the world around us changed drastically,we became more attuned to ideas like that of eating seasonally like our parents and grandparents did.”Chatterji goes on to observe that the average consumer is

259、 more discerning today.“Its no longer about eating the same foods all the time.They want both healthy and exciting ingredients.”Adding that apartment complexes in metro cities are increasingly forming networks with producers like Tons Valley shop and other farms,allowing residents to collectively pu

260、rchase seasonal produce directly from source.She concludes happily that loyal customers of Tons Valley Shop are today tuned into the seasons of the valley through a calendar of seasonal offerings like plums,apples,pears,persimmons,garlic,rajma,and more.Most importantly,social media today has also be

261、come an indispensable medium for documenting seasonal foods and recipes.“The wisdom behind eating these foods cannot be packed into minute-long reels.But,social media does aid in creating a repository of information that is accessible and generates curiosity,”adds the Rooted Culinary Experiences tea

262、m.THE VISUAL IMPACTconversations and awareness around seasonal consumption.Biswal shares the example of a friend who recreated a recipe from her cookbook at a pop-up in Delhi.The preparation,Hidmicha Sagaw Patua,made with bitter Buffalo Spinach greens and potatoes,had participants seeking out the gr

263、eens in Delhis markets.Rajeshwari on the other hand,observes,“many schools today talk about healthy eating and insist on lunchboxes or provide meals that are rich in a wide variety of fruits and vegetables.While seasonal school lunches are not widespread yet,there is definitely a push to look beyond

264、 the usual suspects of potatoes,carrots and cauliflower.”Rajeshwari is hopeful that such conversations will both sensitise younger generations to the importance of seasonal food choices and also change parents purchasing habits at home.chemical inputs for crop sustenance,raising concerns about food

265、safety.Plant foods that have been invaluable to rural farming communities are a case in point.“With time,knowledge about such uncultivated foods is fading.In Wayanad,there are 93 varieties of wild seasonal greens recorded,of which 15 to 17 varieties come from paddy fields and are,unfortunately,large

266、ly classified as weeds.Which,as a result of how intensive farming is structured,farmers are encouraged to destroy,”shares Rajesh Krishnan,farmer and CEO of TAPCO,or Thirunelly Agri Producer Company Ltd.in Wayanad.The awareness that cyclic consumption goes beyond individual health,wellbeing,and novel

267、ty on the plate to impact the planet is also more prevalent than ever.A rise in consumer demand for local and seasonal produce enables farmers to diversify crops by shifting away from resource-intensive farming practices,thus fostering the propagation of long-valued,lesser-recognised nutritious plan

268、t foods that have fallen by the wayside.Local and seasonal foods are closely linked to issues such as food security and food safety.Non-seasonal cultivation also requires more“As we move towards seasonality,we move away from a monotonal and monochromatic food industry,rebuilding our connection with

269、the food that surrounds us,”Krishnan observes citing the success story of Thakara or sickle senna,an edible bush that grows naturally by paddy fields and wetlands.Valued in traditional medicine for its laxative properties,research has highlighted its antioxidant-rich compounds,garnering the plant re

270、newed interest in recent times.FOR THE PLATE AND THE ENVIRONMENTIn 2025,as seasonal foods increasingly expand consumers palates and plates,many predict that the food industry and dining establishments will work with farmers and food producers to cater to these demands and create solutions to optimis

271、e seasonal availability of produce.Biswal observes that in the home kitchen“seasonal eating does not involve a drastic shift in terms of cooking techniques.As long as they are able to access the produce,consumers will embrace the diversity of seasonal foods,be it a greater variety of grains,fruits a

272、nd vegetables or interesting herbs and seasonal greens,these options will enable them to completely refresh their menus every few months.”Krishnan however highlights with dismay,the wastage of native varieties of fruits like mangoes and jackfruit that do not have dedicated markets.“Around my home in

273、 Kerala,we get seven different varieties of native mangoes.Despite sincere efforts to consume or process them for pickles and other products,we still waste quintals-worth because mainstream markets are largely attuned to popular varieties like Banganapalli and Alphonso.”THE FUTURE OF SEASONALITYThe

274、greater focus on cyclical consumption in 2025 can be leveraged in many ways by the Indian food Industry,thereby aiding in diversifying the Indian plate and palate while reducing agricultural loss.Farmers,food producers and agriculturists can expand their offerings to include lesser known local and n

275、ative seasonal produce.Restaurants can increase local and seasonal offerings on menus.Sellers can build communities to educate consumers on seasonal produce and the traditional wisdom behind their consumption.Food media can create content to propagate and educate on the benefits of sustainable food

276、practices and seasonal food consumption by sharing recipes and knowledge.ACTION POINTSACTION POINTSPerhaps the solution lies in the food industry stepping in with higher consumption requirements and innovative solutions that use seasonal consumption in product innovation.The team at Tons Valley Shop

277、 experienced this first hand when they were recently approached by a brewery for Rhododendron extracts to use in brewing trials.According to Chatterji,the Rhododendron trees flower for about 20 days in season in Uttarakhand.The Tons Valley Shop utilises this small window to produce innovative propos

278、itions for the home,while also supporting requests from commercial establishments interested in incorporating them into their products.This example underlines the possibilities of seasonal produce being leveraged in new ways.Many chefs have already paved the way for seasonal foods to serve as condui

279、ts of health and flavour.Through endeavours like Goa-based Edible Archives by Chefs Anumitra Ghosh Dastidar and Shalini Krishan,Bangalore-based Farmlore by Chefs Johnson Ebenezer and Mythrayie Iyer and Chennai-based The Farm by Chef Shreya Sreeram,immersive food experiences that highlight seasonal a

280、nd local produce and the multitude of flavours they bring to the table have gained popularity among consumers.In the coming year,consumers will begin seeking more of these experiences within the comforts of their kitchens.The seeds of seasonality have been sown and are sprouting.That said,while seas

281、onal consumption offers solutions toward enhancing the nutritional value of diets,creating safer foodways,the onus also lies with consumers to help it flourish through conscious choice;whether its ordering apples online from Uttarakhand,choosing to cook Hidmicha Sagaw Patua from an Odiya cookbook,or

282、 buying Thakara at a local market.Consumers are exhibiting increased curiosity and excitement over exploring local roots.It is no accident that Indian brands and products are increasingly occupying prime shelf space in retail outlets across the country.In the packaged foods and snacks segment,while

283、traditional flavours are most sought-after,consumers are also keen to purchase products that are cooked in healthier methods,and use more nutritionally beneficial ingredients and less preservatives.Restaurants and cloud kitchens,who have capitalised on consumers interest in regional cuisines,must no

284、w also pay attention to the fact that most diners read online reviews carefully before placing an order.Local and seasonal are the keywords this year,and regional language food content and social media professionals will find many opportunities to showcase heirloom recipes and passed-down traditions

285、 and wisdom.Industry players and marketers should look to find the connections between native traditions and modern science to appeal to consumers.TOOLKIT FOR 2025Conscientious Indians,looking to adopt a more healthy and sustainable lifestyle,are once again recognising the benefits of the traditiona

286、l ways of growing,cooking and eating food.As a result,many are now turning to traditional wisdom to guide their own food and lifestyle choices.Social media is playing an important role in fuelling this movement by bringing traditional tools,methods and recipes back into conversations,and showcasing

287、the benefits of returning to lesser-known local and seasonal ingredients.Food companies are making substantial changes in their products,labels and messaging to engage with this growing segment of consumers.Restaurant and delivery chains are expanding their menus to include new dishes designed to su

288、pport specific dietary and lifestyle choices.Read on to see what our panel of tastemakers have to say about the trends that will shape the dining scene at home in 2025.SECTION AT A GLANCECULINARY THEMES AT HOMEI believe daily meals at home will be most satisfying because they blend wellness,sustaina

289、bility,and a deeper respect for culinary roots.Traditional wisdom adds a meaningful layer to this with heritage ingredients and cooking methods that make meals wholesome and grounded.Many people are exploring healthy choices in their kitchens by going back to their roots.Adopting millets,using tradi

290、tional utensils and cooking methods to cook food so it retains its nutritional value and traditionally rich flavours.We have been seeing an increased interest in consumption of content revolving around traditional practices.The easier availability of traditional ingredients through e-commerce platfo

291、rms makes it even more convenient for consumers to adapt to traditional recipes.Now more than ever,it is accepted that regional,home and everyday foods check the boxes for time,convenience and health.This suits many dietary restrictions and hence checks the box for coolness.Regional foods being heav

292、ily dependent on seasonal produce and sustainable eating,make it inevitable that Indian regional cuisine will rule tables,lunch boxes and even special occasion meals!I find the concept of exploring ones culinary heritage through cuisine quite compelling.Our regional diversity is so vast and wonderfu

293、l,with each region rich in unique flavours,ingredients,and cooking styles.its essential to not only explore and celebrate this diversity and the treasure trove of flavours,techniques,and stories it encompasses,but also our duty to preserve it.Alka JenaAditya AgrawalGarima TiwariChef Ranveer BrarTaki

294、ng inspiration from culinary roots82%Eating seasonally79%Exploring Indian regional and community cuisines78%Applying traditional wisdom75%Adopting sustainable food practices70%This year,we asked our panel to predict which culinary themes will influence daily meals at home the most in 2025.Our panel

295、predicts that more people will take inspiration from culinary roots(82%)by digging into their familys culinary traditions to revive forgotten recipes.In the process,they will come to appreciate the merits of eating seasonally(79%),drawing from the immense wisdom encapsulated in our traditional India

296、n regional and community cuisines(78%).They will also actively seek to apply traditional wisdom(75%)in their food habits,and adopt sustainable food practices(70.0%)by incorporating them back into their daily routine,using traditional utensils,and revisiting age-old cooking techniques where necessary

297、.While contemplating which product propositions will influence consumer purchase decisions most in 2025,our panel made a clear and near unanimous prediction favouring products with only natural ingredients,with no additives or preservatives(87%).A growing awareness around food composition,safety,and

298、 hygiene,combined with greater activism on the social media platforms,is a sign that both regulatory authorities and food businesses will need to find better ways to communicate their commitments to regain consumer trust.The panel also predicted an increased sense of pride for the Made in India(87%)

299、movement,as demonstrated by the growing confidence in our ability to produce high quality,world-class products that are winning accolades and awards.Within this category itself,consumers will especially favour brands that claim to support local(84%)farmers,producers and businesses to bring freshly-p

300、rocessed(81%)products into the market in 2025.PRODUCT PROPOSITIONS:CONSUMERSFood activism is no longer just a social media phenomenon.In specific cases,the involvement of regulatory authorities has resulted in product relabelling,and sometimes even product roll backs.For example,some state governmen

301、ts have been cracking down on food outlets violating health,safety and hygiene norms,while FSSAI has disallowed food colours and certain additives,especially in street foods where such usage was rampant.These actions are essential to bring back consumer confidence in the quality of food they consume

302、 everyday.Consumers are becoming more aware and prioritising quality and transparency over well-marketed products.Brands of the next decade,regardless of size,would need to focus on a great product mix that offers both,a brand story backed by a procurement story,showcasing openness and transparency.

303、The growing preference for artisanal,local,and traditional food items reflects a desire for authenticity and connection.By choosing foods that carry stories whether its a loaf of sourdough crafted by a local baker or spices sourced from a nearby farm were not just buying products;were honouring heri

304、tage,community,and sustainability.In a disconnected world,food serves as a bridge,helping us connect to ourselves through mindful preparation and eating,and our surroundings by supporting local traditions and crafts.The growing appreciation for traditional food reflects a collective yearning for aut

305、henticity and deeper connections with our heritage and communitieswhich truly warms my heart.I firmly believe that traditions,in their purest form,serve as bridges to our roots,anchoring us in a world that can often feel untethered.And,not everything needs to be reinvented;sometimes,preserving what

306、is timeless is the most powerful way to move forward.By honoring and passing traditions on we also create a profound legacy that strengthens intergenerational bonds and keeps our cultural essence alive.To sum up,as I always say,the future is in the past.Deepa ChauhanHans SadhuLubna RafiqiChef Varun

307、InamdarNo preservatives,no additives87%Support local87%Freshly-processed84%Made in India81%The top picks from our panel of experts for snacks and convenience foods underscores the growing awareness among Indian consumers towards healthy eating even when it comes to convenient snack choices.According

308、 to their predictions,consumers will continue to seek healthier options(84%)as replacements for their traditional fried and processed snacks.They will look for guilt-free options like roasted nuts,seeds,and air-popped grains to satisfy cravings without compromising on their health.Also,as consumers

309、become increasingly aware,and therefore wary,of artificial additives and preservatives that are currently going into food,our panel predicts a decisive growth in demand for preservative-free snacks(84%).Meanwhile,with health and fitness retaining their importance in decisions related to lifestyle an

310、d well-being in 2025,nutritionally-fortified snacks(80.0%)along with special diet/health-driven options(78%)will continue to grow as popular options especially with busy individuals looking to augment their diets.SNACKS AND CONVENIENCE FOODSCurrently,the traditional Indian snack market is exploding

311、with lots of regional players offering a wide range of Indian snacks-from Adukale in Bangalore to Haldirams,Bikaji and Shreeji in the north.Makhana(fox nut),ragi,dry fruits,nuts,berries and trail mixes will continue to grow as a category,as will specific diet oriented,nutritionally fortified food.In

312、stant noodles and ramen will continue to ride the Korean popularity wave.By 2025,consumer snacking habits will reflect a mix of convenience,health consciousness,and global influences.Comfort foods like instant noodles and frozen momos will remain popular for their affordability and ease,offering a s

313、ense of homemade effort.Healthier,non-fried options such as flavoured makhanas and nutritionally fortified millet based options like millet granola and makhana chivda will see strong growth,driven by the rising focus on balancing health and satiety.Meanwhile international snacks,especially Japanese

314、and Korean,will continue to attract young consumers.Its great to see healthier,fortified,and preservative-free snacks becoming so popular.People are clearly looking for options that dont just taste good,but also feel good to eat.Its also nice to see how brands are stepping up to make convenience foo

315、d align with what consumers actually want snacks that are both easy and healthy,products like baked snacks,no palm oil based products&alternatives to potato chips like tapioca or chickpea crisps are in fact an essential in my home too now.Reports show that snacking has increased among consumers,but

316、they are also conscious about what they snack on.There is definitely going to be a right-place,right-time approach.But one is also getting the best of both worlds.Healthy snacks are available for a certain time of the day,while traditional nibbles fill the need when occasion calls for them.Its also

317、interesting to see how the food industry caters to both these demands.Anurag Mallick&Priya GanapathyMadhushree Basu RoyNehal KarkeraSharmila VaidyanathanPreservative-free options84%Healthier options84%Nutritionally-fortified options79%Special diet/health-driven options78%PRESERVATIVE-FREEWeighing in

318、 on the most important factors that will influence consumer choices while ordering food at home,our experts predicted that cuisine preferences(93%)will continue to be the primary factor that drives ordering-in in 2025.Consumers will also spend more effort and time critically evaluating the reputatio

319、n of the establishment(87%),through positive word-of-mouth,favourable online reviews,and strong brand connect before committing to an order.Meanwhile,the price of an average meal(88%)will continue to remain an important consideration for individuals seeking affordable,high-quality meals at home to s

320、upport their busy lifestyles.Finally,our experts predict that consumers will prefer outlets with menus(81%)that offer a diverse range of dishes,catering to different tastes and dietary preferences.FOOD DELIVERY EXPERIENCESThe key factors in food delivery choice will revolve around speed,personalisat

321、ion,quality,sustainability,and convenience.Delivering a tailored experience that meets customer requirements,whether its faster delivery,healthier options,or innovative packaging,are crucial in a highly competitive market.Discounts,rewards&loyalty programs,and gamified experiences like earning badge

322、s or rewards in UPI apps etc.will also be important catalysts in customer decision-making processes.Soumitra Velkar I find that word-of-mouth recommendations work best when ordering from home chefs.However,I avoid ordering if prices seem unreasonably low,because I believe it isnt feasible to cook an

323、d sell food below a certain cost without compromising on the quality of ingredients,which is unacceptable to me.I also examine the food images used carefully,which may seem strange,but if stock photos have been used or taken from somewhere else,it gives me a sense of the seller.Debjani Chatterjee Al

324、amI would love to see food delivery apps evolve further to offer a frictionless,intuitive digital ordering experience.While more features like saved favourites,easy reordering,order tracking,personalised recommendations,and one-click ordering will help,innovations like voice-based ordering through s

325、mart speakers,virtual 3D dish menus,or AI-powered assistants would be particularly attractive to younger,tech-savvy consumers in 2025.Shweta MohapatraA majority of people Ive come across rarely care about the brand in this field.They want to try out new things and they want to try them NOW.If the de

326、livery time is low and the food sounds exciting and also fits in their budget,people are going to end up trying it.The Indian market is very price sensitive.New food done quickly at a bargain is the perfect hook.Pranav JoshiCuisine93%Reputation87%Price88%Menu81%DINING OUTIn 2024,food dominated conve

327、rsations with an additional focus on culinary experiments,creative use of seasonal and local ingredients,and collaborations between restaurants and chefs,homemakers,and food producers.Indias restaurant industry is vibrant as ever,and evolving to showcase the countrys rich culinary heritage and diver

328、sity.The steady growth of independent brands,and rise of local farmers and producers supplying specialty ingredients are some of the key factors driving chefs to keep innovating with dishes and dining experiences.Eating out in India is no longer about satisfying hunger,or even just celebrating miles

329、tone occasions-consumers are now looking for authentic,immersive experiences that celebrate unique flavours and bridge diverse culinary themes.In this years Dining Out section,our experts discuss how the growing trend of seasonal menus is no fad,but a sustainable shift that will connect future gener

330、ations to the countrys unique culinary heritage by reviving regional micro-cuisines and celebrating home-style cooking.Issar leads a diverse portfolio of successful restaurant brands,including Ishaara,Dobaara,Cha,Allora,Julius,Fyole,Poult,and Eight.Every restaurant brand possesses a unique identity.

331、At Bellona,we curate subject matter experts and knowledge partners tailored to each brands needs,collaborating with them to define food and beverage programs,plan strategic calendars,and map public relations efforts.”A well-planned calendar provides brands with clear direction,enabling them to align

332、 their offerings with their philosophy,target audience,and strategic goals.Gauri Devidayal,Co-Founder and Director of the Mumbai-based Food Matters Group which is home to thriving brands like The Table,Mag St.and Mag St.Bread Co.among others,elaborates on the varying strategies they apply.Positioned

333、 as a neighbourhood eatery,Mag St.occasionally introduces new items,but its core appeal lies in its staple comfort offerings.“Rather than playing with fleeting seasonal menus,we focus on thoughtfully adding Inventive festivals that are topical and tap into the cultural zeitgeist,also offer exciting opportunities.A remarkable example that emerged in 2024 was Diwalloween.Halloween,a major commercial