Culinary Trends in 2025

In 2025, the global culinary landscape is evolving rapidly, blending technology, convenience, and sustainability. Restaurants are increasingly adopting smart kitchen equipment and outsourcing basic prep work, such as chopping and peeling, to external vendors, allowing chefs to focus on core culinary tasks and customer delight with their creative brilliance. 

B2B Trends

·         Chefs with diverse professional backgrounds are entering kitchens, adopting new techniques and a scientific approach to food. While the main preparation work is still done by chefs within the restaurants, tasks such as cutting and chopping are increasingly being outsourced and restaurants are now using offerings like peeled onions, dehydrated onions, cashew paste, or ready-to-cook gravies.

Technology will penetrate further into kitchens through both equipment and ingredients. Ready-to-cook, convenient products with frozen, pre-cut, and pre-portioned ingredients will gradually become a standard part of every commercial or cloud kitchen.

·         Recipes and equipment are becoming more intuitive and scientific, with tools that can measure portions to control costs and outcomes. For example, Bratt Pans now display the weight of every ingredient.

·         There is a trend towards mindful eating, with portion sizes of classical dishes being reduced for single-person consumption. Some restaurant chains as Social and Farzi Café are already following this approach.

·         FMCG companies are developing mood-enhancing snacks using innovative seasonings and HORECA chefs are using their experience to elevate both the palate and mood by combining different flavours.

·         Chefs are also focusing on textural plating and recipes, aiming to balance textures along with flavours to add complexity to the dining experience.

·         Smarter equipment is being used for frying, sautéing, and sous vide processes. Smaller Bratt Pans are becoming popular, and electrical equipment is increasingly replacing direct gas ranges. All-in-one appliances, such as Rational Ovens, that can perform multiple tasks are also gaining traction.

B2C Trends

·         Fusion of international cuisines is on the rise, with examples such as tacos using Korean sauces and sushi with cream cheese fillings becoming popular, especially in quick-service restaurants.

·         The concept of using millets and fermented foods will continue to gain momentum.

·         The craze for kimchi and kombucha is expected to grow further in QSR and chain restaurants.

·         Regional cuisine is taking centre stage, with regionally specific dishes and spices being blended with international flavours across mainstream restaurants. This is particularly evident in modern and progressive Indian cuisine.

·         Consumers are increasingly prioritizing sustainability and transparency, wanting to manage their carbon footprint, reduce food wastage, and know more about food composition. They are asking more questions about what goes into their food.

·         Nutritional information and ingredient declarations are now compulsory on many online ordering platforms, partly due to the growing influence of social media personalities like Food Pharmer.

·         There is a growing trend towards hyper-local dining, with people seeking local cuisine made from ingredients indigenous to the region. Customers are actively looking for authentic food experiences.

Urban vs. Tier 2/Tier 3 Consumers

·         In metro cities, people are looking for on-the-go offerings and quick, instant meals. As international cuisines have become very common, there is a renewed interest in regionally authentic flavours. Convenient cooking solutions such as DIY kits, ready-to-eat, and ready-to-drink formats are trending among urban consumers.

·         In contrast, Tier 2 and Tier 3 consumers are seeking more elaborate and fine dining experiences, with a preference for Instagram-worthy dining with aesthetic spreading for better photo capture. Sushi bars, ramen offerings, pizza parlours, and burger chains are expected to become more popular in these cities as exposure to international cuisine increases.