Amid 2025's food trends, chefs in India dive into what to expect in 2026

Leave behind in 2025Matcha everythingldquoOverdone to death it doesnrsquot taste good half of the time everyone just followed a trend until the experimental matcha dishes went out of controlrdquo says Chef Yajush Malik Gallops RestaurantOverexplaining dishesGuests donrsquot always want long stories at the table says Founder and Chef Manuel Olveira La Loca Maria and La Panthera ldquoChefs are moving towards reading the room better mdash if someone is curious tell them more if theyrsquore in the middle of a conversation just let them enjoy their mealrdquo he addsLong tasting menusThe 18course marathon is losing steam globally ldquoDiners prefer shorter tighter tasting menus that are still special but donrsquot feel like homeworkrdquo says OlveiraCarboncopy cafeacutesldquoSame deacutecor same croissants same matcha same menus mdash especially crammed into Bandra This kind of homogenisation is quietly eroding local food identityrdquo says MalikShortcut luxury ingredientsGold leaf excessive truffle oil or caviar for the sake of it do not define good food says Dhiraj Dargan brand chef Comorin True luxury is about technique and sourcing A wellcooked dal or parotta can feel far more indulgent than imported ingredients used without purposeOvercomplicated spectacleChef Rahul Akerkar creative and culinary director at Aditya Birla New Age Hospitality has cooked long enough to smell nonsense a mile away ldquoOverstyled plates unnecessary drama and lsquoviralrsquo dishes often forget the basics balance flavour and technique If a dish needs a ring light to survive it probably doesnrsquot deserve a menu spotrdquo he addsHussain Shahzad executive chef Hunger Inc Hospitality adds ldquoPlaces chasing viral dishes often forget how people actually eat Excessive cheese pulls unnecessary gold leaf and dishes designed only to be photographed are losing relevance People want food they can return to not just post oncerdquoService that feels stiffShahzad feels that overly formal service can create distance Guests want warmth ease and real conversations Hospitality should feel natural not rigid or intimidatingDining like a checklistRestaurants trying to do everything at once global menus endless sections too many concepts and cuisines in one space often lose their soul ldquoWhen food becomes a checklist of trends instead of a clear point of view the experience feels confusingrdquo says ShahzadFusion without thoughtldquoToo often I see random ingredients thrown together and called innovationrdquo says Akerkar Adding gochujang to butter chicken or truffle oil to dal doesnrsquot make food modern India already has one of the worldrsquos most layered culinary traditions Innovation should come from understanding ingredients regions and technique not from shortcut mashups designed for noveltyrdquo Dargan is also against this ldquoFusion without context doesnrsquot work Mixing ingredients from different cuisines needs cultural understanding Otherwise it feels gimmicky Todayrsquos diners are far more aware and can tell when flavours do not belong togetherrdquo he addsOn the other hand on the global cuisine front exposure will move beyond broad national labels to something far more granular says AD Singh ldquoInstead of generic lsquoItalianrsquo or lsquoJapanesersquo food wersquoll see restaurants focusing on specific states districts and neighbourhoods mdash reflecting how people actually eat in those places Concepts like Hood which showcase neighbourhood food cultures and their rituals traditions and everyday practices point in this direction As diners travel more and learn more theyrsquoll seek authenticity rooted in lived experience rather than surfacelevel representationrdquo he addsAam Ki Kadhi Khoba Roti Bakharwadi at ComorinImported health fadsAkerkar feels wersquove somehow convinced ourselves that wellness comes in plastic tubs from overseas while ignoring the intelligence of our own traditions ldquoWe seem to chase expensive overprocessed plantbased substitutes and imported superfoods while ignoring our own deeply evolved vegetarian cuisines A wellcooked dal seasonal sabzi or fermented batter is far more intelligent and sustainable than anything that arrives frozen flavoured and factorymade Irsquod trade a dozen processed lsquoplantbasedrsquo products for one wellcooked Indian mealrdquo he addsOverloaded dessertsChef Prateek Bakhtiani feels desserts that try to do it all mdash multiple textures sauces garnishes and techniques piled onto one plate mdash often lose clarity and restraint ldquoMore elements donrsquot necessarily mean more pleasure Todayrsquos diners value precision balance and intention over visual excessrdquo he adds2026 bring these onRahul Akerkar Yajush Malik and Manuel OlveiraCooking that starts with the ingredient not the ideaFor Akerkar the most exciting food today begins with asking lsquoWhatrsquos in season Where did this come from Who grew itrsquo Whether itrsquos native seafood or a forgotten grain clarity of ingredient brings clarity to the plate Chefs who understand provenance and seasonality will define credibility especially in cities like Mumbai where diners are informed curious and far more informed than we give them credit forChindian comebackWe love our Indian Chinese and often crave it at some point ldquoIrsquom hoping more chefs take note of this and add some good old chicken Manchurian on menusrdquo says MalikBetter convenience mealsThe demand for readytoeat convenience meals has been on the rise as urban populations grow Malik hopes someone enters the space with a highquality solution as the current offering is extremely basic and preservativeladenGlobal technique to elevate Indian food not dilute itAs a corollary to the forgettable fusion trend point Akerkar made earlier he feels Indian food needs precision restraint and confidence to elevate it without diluting its identity ldquoWhen a global technique is applied thoughtfully it can sharpen Indian flavours rather than mask them That balance is where I see real growthrdquo he addsClear confident menusRestaurants with a strong point of view are winning feels Olveira ldquoWhether itrsquos Spanish modern European or vegforward diners respond to clarity and identity not menus that try to do everythingrdquoGrilled fish of the day at ODESustainability as an everyday disciplineIn Akerkarrsquos kitchens sustainability isnrsquot a marketing line itrsquos just how they survive ldquoMumbaikars understand scarcity of space time and resources so sustainability must be practical Smaller menus less waste smarter sourcing and respecting ingredients because theyrsquore precious This shouldnrsquot be attentiongrabbing lip service but rather a commonsense practice driving better decisions made quietly and consistentlyrdquo he affirmsAmrud Ki Sabzi Palak Masala Thalipeeth at ComorinMindful indulgenceThe future is not about restriction but balance Lighter cooking fermented foods better fats and ingredientled dishes that make you feel good after eating Indian kitchens have practised this for generations and we are seeing it resonate worldwide nowrdquo says DarganAD Singh Prateek Bakhtiani Dhiraj Dargan and Hussain ShahzadCasual excellencePeople want great food without the formality says Olveira ldquoThe global direction is highquality cooking served in warm relaxed spaces mdash fine dining technique without the stiffnessrdquo he addsPEKOE Single Origin Ghana MilkDark Darjeeling Black Tea Berry by Prateek BakhtianiCulinary crosspollinationBakhtiani shares how pastry kitchens are borrowing intelligently from savoury playbooks mdash browning fermenting curing and smoking mdash to build deeper more layered dessertsGoan Grilled Prawns at GallopsIndian ingredients going globalldquoJust how the simple kafir lime became an ingredient found on menus almost world over Irsquom hoping some of our ingredients like the Gondhoraj lebu kokum Ou Tenga red rice etc make it onto more global menusrdquo hopes MalikPie lamb nihari at PaparsquosComfort refinedBakhtiani feels familiar formats like brownies tarts layered cakes and ice creams are being revisited with better ingredients sharper technique and cleaner sweetness Desserts with fewer components a strong sense of purpose and a clear flavour hierarchy are leading the wayOpen kitchen at Paparsquos BandraKitchens are becoming more transparentPeople want to know where their food comes from but also how it is made ldquoOpen kitchens visible prep and honest conversations about sourcing build trust and connection should be the normrdquo says Shahzad Hospitality that extends beyond the restaurant as dining does not end at the table anymore ldquoThoughtful takeaways collaborations community meals and storytelling outside the space help restaurants become part of peoplersquos lives not just a night outrdquo says ShahzadLa Dolce Vita at Call Me SofiaPeople will be drinking lessThe defining shift of 2026 says AD Singh will be drinking less mdash by choice not constraint Low and noalcohol beverages zeroproof cocktails and alcoholfree bars are poised for rapid growth driven by a cultural reset as much as health ldquoPeople want clarity better conversations and social lives that donrsquot revolve around excessrdquo he says Socialising he believes will move towards intention over indulgence with aperitivos and spritzes replacing hard liquor As wellness and wider interests take precedence Singh is confident that latenight partying will give way to earlier evenings longer days and a more mindful approach to how mdash and why mdash we go outPaddus with a twist at Monkey Bar BandraHyperlocal and climatesmart cookingWhile it has been a gradual approach Dargan thinks cooking with what grows around you will define the future ldquoSeasonal produce local grains and regional flavours are the new markers of qualityrdquo he says Olveira also adds ldquoChefs everywhere are celebrating hyperlocal ingredients and older cooking practices mdash heirloom grains forgotten cuts smallproducer cheeses and ingredients that carry real storiesrdquo he adds AD Singh expects to see more restaurants spotlighting lesserknown regional subregional and even communityspecific dishes from across IndiaAndhra Gongura Chicken Crispy Murukku at ComorinElevated comfort foodGlobally diners are moving toward familiar flavours done really well Food that is nostalgic but refined whether it is a humble paruppu sadam or a slowcooked curry paired with fresh parotta is what people connect with emotionallyrdquo says Dargan