Mumbai, November 11, 2025: India’s food and dining industry is in the midst of a creative transformation, one defined by storytelling, experimentation, and a growing emotional connection with consumers. From embracing change and omnichannel dining to building brands rooted in authenticity and narrative, the country’s leading chefs and entrepreneurs are reimagining how India eats and experiences food.
These ideas set the tone at Day 2 of the India Food Forum 2025, organised by IMAGES Group at the Jio World Convention Centre, Mumbai, where industry leaders from the food, grocery, and HoReCa sectors gathered to discuss the innovations, trends, and opportunities shaping the future of India’s food economy.
Opening the day, Padma Shri Chef Sanjeev Kapoor set the tone with an address that reflected on the inevitability of change. “Change will happen – you can either cause it or participate in it. The key is to be ready,” he said. He called on restaurateurs and food businesses to rethink “service” beyond traditional dining formats. “Food is no longer confined to out-of-home experiences. It now travels – to homes, offices, highways, even through quick commerce. The future of food service will be defined by how ready we are for this multi-format reality,” he added.
He also urged the industry to rethink the meaning of authenticity. “Authenticity isn’t about copying the past. It’s about being true to what you claim – and consistently delivering that truth to your customers,” Kapoor said.
Adding to this idea of evolution, Sagar J Daryani, Co-Founder & CEO, Wow! Momo Hospitality, reflected on how India’s food industry mirrors the country’s youthful energy. “From cloud kitchens to cult brands, from nostalgia-driven dining to new-age experiments — India’s food story is evolving at lightning speed,” he said. “We are not just eating differently; we’re expressing ourselves differently through food. This is India’s moment, the right industry, the right time, the right country.”
Building on the discussion, Chef Saransh Goila, Co-Founder, Goila Butter Chicken, spoke about the power of storytelling in building food brands. “Your brand is your story, and your story is your content. What made our butter chicken stand out wasn’t just the recipe, it was the belief and the story behind it,” he said. He noted how India’s food entrepreneurship has been democratised by digital platforms and delivery models. “Today, a regional dish can become a national brand. You can build a business around one authentic story and take it everywhere,” he added.
Rahul Akerkar, Creative and Culinary Director, Aditya Birla New Age Hospitality, shared a fine-dining perspective, focusing on intent and emotional resonance. “The beauty of food lies in diversity, not standardisation. People can recognise what’s made with heart and passion,” he said. “We’re not in the business of recipes, we’re in the business of perception and emotion. Authenticity is about being true to your cuisine and your craft.”
The conversation then turned to global flavours and cultural crossover with Gaurav Kanwar, Founder, Harajuku Tokyo Café, who discussed India’s growing comfort with international cuisines. “When we started, Japanese food was still intimidating to Indian diners. But digital storytelling helped us bridge that gap. Today, people don’t just eat for taste — they eat for experience and identity,” he said. “What Chinese and Italian cuisines achieved over decades, Japanese and Korean are now achieving in just a few years.”
Participants agreed that food in India is no longer about sustenance, it’s about expression, experience, and engagement. The new generation of diners seeks emotional and cultural connection, while brands are using storytelling and digital engagement to meet them there.
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