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The report is based on contributions from over 190 culinary voices, including chefs, nutritionists, mixologists, food writers, and entrepreneurs
Godrej Vikhroli Cucina, the owned media platform by Godrej Industries platform for food brands, writers, chefs, influencers, bloggers, food lovers, and others, launched the eighth edition of the Godrej Food Trends Report (GFTR) 2025. The launch was through an evocative food theatre performance titled Feast of the Future. The theme for the event was Seasons’.
Based on contributions from over 190 culinary voices, including chefs, nutritionists, mixologists, food writers, and entrepreneurs, the 2025 edition of the report offers a deep dive into the forces shaping India’s evolving food and beverage landscape.
The report notes that 74 per cent of experts predict a surge in immersive, multi-course tasting menus, driven by the rise of experiential dining. 66 per cent highlight frozen snacks as an everyday essential, with products like momos, kebabs, and burger patties gaining gourmet status in Indian home kitchens. Another 85 per cent point to Himalayan cuisines as a growing trend, owing to their clean-label appeal, sustainability, and ingredient-led storytelling.
78 per cent of contributors foresee a growing demand for heritage alcohols, such as feni and mahua. Goa has been crowned the top food destination of the year by 89 per cent of experts, thanks to its blend of hyperlocal ingredients, global culinary influence, and thriving food tourism scene. The launch of the Godrej Food Trends Report 2025 showcased prominent brands such as Crazy Cock Single Malt Whisky, Six Brothers Mahura, Simba Beer, and Sula Wines, all of whom served as experience partners for the evening that reflected the report’s cultural and sensory themes.
Tanya Dubash, Executive Director and Chief Brand Officer, Godrej Industries and Associate Companies, said, “GFTR has evolved into a strategic lens through which new products, menus, and food narratives are being shaped. This year, we explore the theme of seasonality. As the world embraces authenticity and sustainability, seasonal eating, once second nature to us, is making a meaningful comeback.”
Rupi Chinoy, Director, South Seas Distilleries, said, “It’s exciting to see platforms like the Godrej Food Trends Report spotlighting heritage spirits such as Mahura, also known as Mahua, Mahuda etc. At South Seas Distilleries, we’re passionate about resurrecting India’s own spirits distilled using the mahura flower indigenous to India, a spirit with which we have a distilling legacy of over a century. Six Brothers Mahura is a heritage spirit of India, which is today made in a sophisticated manner by double distilling it in copper pot stills and further platinum-filtering the spirit to give it a smooth, clean and crisp finish.”
Abhay Parnerkar, CEO, Godrej Foods, added, “At Godrej Foods Limited, we are proud to partner with Vikhroli Cucina to present the Godrej Food Trends Report 2025 in such a powerful, culture-forward format. As a food company deeply embedded in Indian kitchens, understanding emerging consumer preferences is central to how we innovate — from product development to brand storytelling. For us at GFL, this partnership reinforces our commitment to staying ahead of the curve while celebrating India’s rich culinary heritage in a format that informs and inspires.”
Bhupendra Suri, CEO, Creamline Dairy Products, said, “Dairy is more than an ingredient — it is the essence of purity and a cornerstone of our culinary traditions. At Creamline Dairy Products, we take pride in upholding this legacy, ensuring every offering reflects the trust and nourishment that Indian families have cherished for generations.”
Rushina Munshaw Ghildiyal, MD, Perfect Bite Consulting and Curating Editor of the Godrej Food Trends Report, said, “The 2025 report brings to light how food continues to be more than sustenance — it is storytelling, activism, creativity, and comfort. As India embraces a more mindful, seasonally attuned way of eating, I believe the conversations sparked by this edition will nourish more than just our plates.”