The conscious consumer is driving a major shift toward sustainability. Guests now want to know where their food comes from—whether it’s the name of the farmer, the GI tag of the produce, or the story of how it’s grown. F&B businesses are prioritising seasonal, local sourcing, and ingredient-first menus. “This movement is redefining luxury dining by celebrating fresh, hyper-local produce while supporting ethical practices,” says Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd, which runs restaurants like Ikk Punjab and Omo Café: Soul Food Community in the Delhi-NCR region as well as bars like AMPM in Kolkata. Adds Saurabh Sahni, Hotel Manager, The Westin Hyderabad Mindspace: “Sustainability will continue to play a big role, with a push for biodegradable packaging, reducing food waste, and responsibly sourced ingredients. Innovations like upcycled foods and regenerative farming will also gain attention.”
Sustainability is a big global trend. For instance, the Four Seasons Resort Mauritius at Anahita partners with small-scale planters and producers for seasonal and local produce.
Continuing with the theme of sustainability, there will be an increased emphasis on zero-waste cooking practices. “It is pushing us to go beyond finding ways to use every part of an ingredient and reducing food waste. From regenerative farming, carbon-neutral production, upcycled ingredients, and edible packaging, among others, innovation is at the core of sustainable gastronomy,” says Rajiv Ranjan Singh, Executive Chef of Mövenpick Resort Al Marjan Island, Ras Al Khaimah.
Adds Saravana Bhagavath, Chef of Four Seasons Resort Mauritius at Anahita, “It is important to create menus that prioritise zero waste, where every part of the ingredient is used creatively, from root to stem. This reduces environmental impact and ensures the sustainability of the entire process.”
In a world of molecular gastronomy and overly modernised menus, diners are returning to the comfort of honest, traditional cuisine. Regional food that tells a story and stirs memories is taking centre stage. “In 2025, food will be about creating an emotional connection with diners through authenticity,” says Sethi. Adds Sahni, of The Westin Hyderabad Mindspace, “Consumers will explore more local flavours, artisanal products, and traditional recipes. These trends highlight a shift toward healthier, more sustainable, and culturally rooted food experiences.”
“The demand for plant-based foods, including meat substitutes and dairy alternatives, will grow as people focus more on health, the environment, and ethical choices,” says Sahni. Agrees Singh of Mövenpick Resort Al Marjan Island, “More people are gravitating towards plants for protein and alternative meat that mimic the texture and taste of animal-based counterparts.”
“True to form” is back and is here to stay, says chef-entrepreneur Tarun Sibal. “Guests want chicken or mutton that feels, looks, and tastes like chicken or mutton. They are done with oranges that taste like apples, look like bananas and have a hint of peach somewhere,” he says. Sibal, who runs various restaurants and bars in Delhi, Goa, and Bengaluru, including KhiKhi and Titlie, says people dine for lip-smacking food; everything else could be a plus. “Once it’s yum, I have no issues with it being gluten-free, vegetarian, lactose-free, sustainable, forage-based, etc.,” he adds.
The year 2025 will shine a spotlight on heritage Indian spirits, as consumers rediscover and embrace home-grown expressions that are rooted in India’s rich cultural traditions, believes Vikram Achanta, Founder and CEO of Tulleeho, a beverage education and consultancy firm.
“Spirit-led and spirit-specific bars are also on the rise, with curated menus showcasing the unique profiles of individual spirits such as gin, whisky, and rum, fostering deeper connections between guests and their drinks,” he adds. Barfly in Goa and Mezcalita in Mumbai are examples of bars with agave-focussed menus, while MTW in Goa focusses on gin, and Bar Outrigger, also in Goa, is heralding rum.
Expect a lot more bartender-owned and -run bars, says Minakshi Singh, Co-founder of New Delhi-based Sidecar and Gurugram-based Cocktails and Dreams and The Brook. “We would also see a lot more of internal local flavours coming in; there will be more storytelling from regional places, Tier II towns, and a lot of cultural integration,” she says.
While a lot of Indian cultural stories and hyperlocal ingredients are a part of kitchens, Singh expects a lot more of it in bars. “Definitely bartenders are going to match up to the chefs that are already doing that,” she says.
Agave spirits are set to maintain their dominance in the beverage landscape. The category is poised to expand into more artisanal expressions, such as pure 100% agave, along with mezcals, sotols, and añejos (aged agave expressions). “Agave-based cocktails, or classic whisky- and gin-based cocktails featuring an agave swap, are evolving from a trend to a mainstay, with savoury flavour profiles taking centre stage in cocktail culture,” says Rakshay Dhariwal, Founder and Managing Director, Maya Pistola Agavepura (Pistola) and Pass Code Hospitality.
Be prepared for more immersive experiences like Omakase-style cocktail bars, where each drink is tailored to the guest, such as at PCO Delhi’s curated space, The Director’s Room. Restaurants will also engage diners with more than just good food, immersing all five senses, and more.
“They will be treated with multi-sensory ambience, tableside presentations, storytelling elements, visual projections, ambient lighting, scent diffusion, even AR and VR,” says Singh of Mövenpick Resort Al Marjan Island.
Consumers are seeking unique, dynamic dining experiences. In 2025, four-hands dinners, brand collaborations, pop-ups, and takeovers will continue to transform the F&B space. “These events offer a refreshing way for chefs, mixologists, and brands to come together, share creativity, and surprise diners. The trend reflects the guest’s desire for fresh, ever-changing experiences that go beyond a static menu,” says Sethi.
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