As half the year rolls by, it’s clear that India’s food scene is no longer about eating out — it’s about tasting in style, says ABHI SINGHAL
As we will cross the halfway mark of 2025 with the end of June, the nation’s dining landscape has undergone a dynamic transformation and people are sought to choose from more options that offer good food. The change has been aided by a maturing palate, rising culinary curiosity and a growing desire for meaningful food experiences, restaurants across the country are reimagining how Indians eat out. From the rise of small plates to the sophistication of degustation menus, the first five months of the year have served a buffet of trends worth savouring.
What’s emerging is a culture of curated choices over chaotic consumption. Diners are becoming more adventurous, yet more discerning. Also chefs in response are pushing boundaries while honouring local roots.
Small Plates with Big Appeal
In major metros and even Tier 2 cities, diners are turning away from heaping servings towards more measured indulgence. Small plates and half-size portions are dominating menus, not as cost-cutting gimmicks, but as a nod to mindful eating and variety-driven dining.
Whether it’s a bite-sized beetroot tikki with goat cheese or a petite plate of butter garlic prawns, the emphasis is now on tasting more, without overeating. Sharing plates, once synonymous with family-style meals, have been stylishly rebranded to encourage communal dining and conversation.
Dining as an Art
India’s fine dining circuit is leaning increasingly towards curated degustation menus — multi-course experiences designed to tell a culinary story. Chefs, once constrained by à la carte expectations, are now taking centre stage as storytellers, crafting thematic menus with precision and flair. From Delhi’s progressive Indian tasting counters to Mumbai’s Japanese-Peruvian mashups, diners are booking tables not just for dinner, but for an immersive journey. Even regional chefs are experimenting with hyper-local tasting menus that showcase seasonal ingredients in elegant, bite-sized forms.
One Cuisine, One Restaurant
The age of pan-Indian menus or even international menus is giving way to a more focused approach, as cuisine-specific restaurants gain traction. Diners are no longer satisfied with a generic ‘North Indian’ or ‘South Indian’ offering; instead, they’re seeking out dedicated spaces for Awadhi, Chettinad, Malvani, Kumaoni, or even Thai cuisine for that matter. This rise in single-cuisine establishments reflects a growing respect for regional identity and culinary authenticity. Menus are featuring underrepresented dishes — think Khasi pork curry from Meghalaya or Bhutte ka Kees from Madhya Pradesh — without dilution or compromise.
Personalised Menus
Tech meets taste in 2025, with many upscale restaurants offering personalised menus based on dietary preferences, allergens, and even flavour profiles. Through pre-reservation questionnaires, chefs are now customising dishes with impressive accuracy.
For health-conscious patrons, this means low-carb, Jain, vegan, or diabetic-friendly tasting menus are a central feature. It’s the era of ‘made-to-measure’ meals, and diners love the detail.
Classics Reimagined
Amid all the innovation, Indian classics are finding new avatars. The humble tart has gone gourmet, layered with Kashmiri morels, truffle oil or aged cheddar. The Galouti kebab, once confined to Lucknowi cuisine, is now turning up on European-style tasting menus as sliders, canapés, or on wasabi crackers. From beetroot haleem to millet-based biryani, chefs are reinventing the familiar with skills.
Rise of the Chef’s Table
Intimate, theatrical and highly personal, chef’s tables and open kitchen counters are growing in popularity. Patrons are trading plush privacy for a front-row seat to the action — witnessing artistry, technique, and spontaneity, course by course.
In 2025, India is not just eating out — it’s dining with discernment.
