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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
31/12/2025
Just like Akshaye Khanna’s entry amid roaring cheers in the action-drama Dhurandhar, India’s eating trends were a mix of the expected and unexpected. There was a resurgence of plant-based options and ancient grains like millets, with regional cuisine sharing the spotlight with international flavours. To sum it up in a line, 2025 saw a fusion uprising in the eating trends of Indians.
It’s been five years since the pandemic, and India’s eating habits have changed with changing needs. A greater exposure to online content has also brought forth the need to reconnect to roots, but also try new experiences because YOLO. All of this shows up in people embracing mindful eating, exploring local and international cuisine, and opting for healthier, fusion food. Here’s a quick look at the trends that summed up India’s eating habits in 2025.
While fast food orders remained high, there was a conscious shift towards healthier options of eating whole foods or rather, ingredients which had anti-inflammatory effects. Taking into account PwC’s Voice of the Consumer 2025 survey, 84% of Indian consumers now actively seek safer and healthier food choices. Among these, 29% cite health benefits as one of the top three reasons for switching brands, and 21% say it’s the primary driver for their food purchases. This shift has been fuelled by the post‑pandemic focus on preventive health and wellbeing.
Swiggy’s ‘How India Swiggy’d 2025’ report showed regional cuisine taking centre stage with Pahari, Malabari, Rajasthani, and Malvani cuisines experiencing a massive growth. This reflects a hunger for authentic, hyperlocal flavours that showcase the stories of specific places and communities.
Fine-dining establishments are also now showcasing these regional specialities with polished and region-specific presentations. For example, Onam Sadhya feasts are served at places like Hotel Malabar in New Delhi’s New Friends Colony and Dasaprakash in Noida with 21-24-dish spreads entrenched in traditional recipes, while food festivals such as the Uttarakhand Food Festival in Mussoorie and the Sristi Sattvik Food Festival in Ahmedabad are bringing hill and northeastern regional dishes to wider audiences through immersive experiences.
No, it is not the gym bros who are hellbent on building muscle. This trend was driven by multiple reports on how South Asian countries, especially India is quite protein-deficient, with a diet high in carbs (rice, roti and more). As the news spread, so did the search for protein-rich dishes and ingredients.
The aim was not muscle building here; it was to get adequate protein from different meals of the day. Currently, there has been a clear shift in palates. Urban consumers aren’t just looking to fill up – they want nutrient‑dense meals that support longevity, performance, and sustainable eating, pushing plant‑based protein into the mainstream.
Ancient grains like ragi, jowar and bajra have reclaimed centre stage, boosted by global and domestic pushes to celebrate millets since the UN declared 2023 the International Year of Millets. Millets are prized for their nutrient density, gluten‑free profile, environmental sustainability and deep cultural roots. Once used in select dishes, they are now appearing in most modern products from breakfast cereals to snacks and even sweets – millet pancakes, dosas, chips, and even desserts are now on the menu, and in homes.
The top cuisine that resonated and was a hit with local tastebuds was Mexican cuisine, which recorded 16 million orders. It was followed by Tibetan cuisine, which garnered over 12 million orders, and Korean food attracted 4.7 million orders, as per Swiggy reports. Searches for matcha – Japanese green tea powder – increased significantly, indicating growing interest in Asian wellness trends. Indian palates are exploring new tastes and embracing the exotic, with some complaining incessantly about it, some actually loving it, and some existing in between, happy to just follow trends.
Beyond specific foods and trends, 2025 has witnessed the emergence of a broader philosophy around eating – the concept of ‘calorie restriction without malnutrition’. Fresh fruits, salads, and soups are taking centre stage, and alternative natural sweeteners like jaggery, honey, and dates are replacing refined sugar. Also, herbal teas (ginger-infused chai to lavender and even chamomile), once reserved for winter months or medicinal purposes, have become year-round staples.
When it comes to people eating outside food via ordering in, tired Indians ordered dinner. Dinner orders were nearly 32% higher than lunch on Swiggy. Late-night consumption between midnight and 2 AM has also increased, led by chicken burgers, biryani, and pizzas.
Dining out through platforms like Swiggy Dineout shows that it seated around 23.7 million diners in 2025. Bengaluru, Delhi, and Hyderabad accounted for the largest share of dine-in users, who collectively saved ₹774 crore through discounts. Premium dining bookings grew by an impressive 123.7% year-over-year, with surges on special occasions like Valentine's Day and Mother's Day.
India's eating trends in 2025 represent shifting preferences where it embodies a renaissance that honours the past while embracing the future and the uncertain. This growth will be driven by continuing urbanisation, rising incomes, and the relentless creativity of chefs, food entrepreneurs, and home cooks who see food as both heritage and a means to experiment.
