The Big Food Trend of 2025: Going sustainable is the need of the hour | Food Talk

Not gluttony, but food is the most important requirement in human’s life. Now is the perfect time for Indian cuisine to place greater emphasis on local ingredients in order to preserve regional authenticity.

India’s rich biodiversity and diverse culinary heritage offer an incredible variety of ingredients and flavours. From fruits and vegetables to unique spices, every region has its own hidden treasures. As you travel across the country, you’ll discover a wealth of local produce that can elevate and celebrate the uniqueness of Indian food.

Cluster Chef, Sumit Choudhary of Monkey Bar Delhi says, “There’s no magic formula, really. The key lies in selecting thoughtful, wholesome ingredients, using creative preparation techniques, and enhancing flavors naturally. Of course, the passion and care that chefs put into each recipe also play a huge role in making the food both healthy and delicious.”

The global popularity of Indian cuisine is paving the way for “small meals,” bite-sized flavourful dishes that offer a variety of tastes and textures, perfect for sharing. Chef Saurabh Tyagi of Poee & Co, Goa says, “Minimise food waste. Plan portions carefully to avoid excess food. Repurpose vegetable scraps for broths or compost them to nourish the soil. Properly store food to extend its shelf life.”

Ashesh L. Sajnani, Founder and Director of OPA Hospitality says, “Specialty brews, cold brews, and artisanal coffee experiences are set to rise, transforming coffee into a lifestyle. Cafes will become hubs for socializing, relaxation, and work.”

Lesser-known regional flavours of India, from coastal specialties to mountain cuisines, will gain recognition on the global stage. Emphasizing local ingredients enhances the freshness, authenticity, and sustainability of Indian cuisine. Probiotics, prebiotics, and digestive enzyme-rich foods became mainstream.

Focusing on local ingredients is a growing trend in India. It preserves culinary traditions, cultural heritage, and enhances the authenticity of dishes while supporting local farmers. Ashesh L. Sajnani adds, “With India’s abundant local produce, herbs and spices, the trend toward hyper-local and organic sourcing supports farmers, adds unique flavours, and sustains culinary traditions.”

Chef Vinayak Patil, Corporate Chef at Butterfly High and The Bigg Small Cafe echoes that focusing on local ingredients is a growing trend in India. It preserves culinary traditions, cultural heritage, and enhances the authenticity of dishes while supporting local farmers.

Personalised nutrition is also on the rise and taking care of your gut health is the need of the hour. Sajnani explains that custom meal plans and supplements tailored to individual health needs saw significant growth.

Indian cuisine is inherently tied to its local ingredients. With the diversity of regions and micro-seasons, chefs are now returning to roots by rediscovering lesser-known grains (kodo, foxtail millet). Chef Akshay Arora of Blaasé says,  “We are working on not only serving barley and quinoa but these Indian millets. Experimenting with native greens and fruits (like tender coconut, jamun, and kokum). We do a beautiful vegan jamun, coconut ceviche that embodies this aspect.”