Idli: The Ultimate Healthy South Indian Breakfast

Protein is an essential part of a balanced diet. It helps build muscle, supports metabolism, and keeps you full for longer. Whether you are looking to lose weight, gain muscle, or just stay healthy, adding protein-rich foods to your meals is a great choice.

If you often feel tired, experience muscle weakness, or have frequent food cravings, you may not be eating enough protein. The good news is that plenty of delicious foods are packed with protein and easy to add to your daily diet. 

Check more: Health Benefits of Quinoa: A Superfood for Every Diet

Why You Should Add These in Your Daily Food

Protein is an essential part of a balanced diet. It helps build muscle, supports metabolism, and keeps you full for longer. Whether you are looking to lose weight, gain muscle, or just stay healthy, adding protein-rich foods to your meals is a great choice.

Almonds, chickpeas, lentils, eggs, edamame, apples with peanut butter, lima beans, chia pudding, cheese, black beans, pumpkin seeds, and Greek yogurt are excellent sources of protein. Including these in your diet can provide the necessary nutrients to support overall health and well-being. Here are 12 high-protein foods you should eat every day for better health and more energy.

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1. Almonds – The Energy-Boosting Nut

Almonds are rich in protein and good fats. They help in weight management by keeping you full for longer. These nuts are also packed with antioxidants that support skin and brain health. Almonds can improve heart health by reducing bad cholesterol. They are a great source of vitamin E, which is essential for glowing skin. You can eat them raw, roasted, or in almond milk. Almond flour is a popular gluten-free baking option. They also help in controlling blood sugar levels. Keep a handful of almonds in your bag for a quick and healthy snack anytime.

• Protein Content: About 6g per 28g (one ounce) serving.
• How to Eat: Enjoy a handful of almonds as a snack, add them to oatmeal, or sprinkle them over yogurt.
• Personalized Tip: If you find raw almonds hard to digest, soak them overnight. This makes them softer and easier on the stomach.

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2. Chickpeas – The Protein-Packed Legume

Chickpeas are a great source of plant protein and fiber. They help in digestion and keep your gut healthy. Chickpeas are naturally low in fat, making them a great weight-loss food. They also provide essential minerals like iron and magnesium. Eating chickpeas regularly can help in maintaining stable blood sugar levels. They can be used in various dishes like hummus, curries, and stews. Chickpea flour is a popular gluten-free alternative for baking. Roasted chickpeas are a crunchy and protein-rich snack. They are also great for making veggie burgers. Their mild taste makes them easy to add to any meal.

• Protein Content: 7g per 100g serving.
• How to Eat: Add chickpeas to salads, blend them into hummus, or roast them for a crunchy snack.
• Personalized Tip: If you love crispy snacks, roast chickpeas with olive oil and spices for a high-protein, crunchy treat.

Also check: 10 Different Types of South Indian Rice Dishes

3. Lentils – The Budget-Friendly Protein

Lentils are affordable, nutritious, and easy to cook. They are rich in protein and fiber, making them great for digestion. Lentils are naturally low in fat but high in essential nutrients. They contain folate, which is important for brain and heart health. Lentils help in maintaining steady energy levels throughout the day. They come in different types like red, green, and brown, each with a unique taste. They cook faster compared to other beans and do not need soaking. Lentil soup is a comforting and protein-rich meal. They are also great for making patties or plant-based meat alternatives.

• Protein Content: 9g per 100g serving.
• How to Eat: Cook them into soups, dals, or use them as a base for salads.
• Personalized Tip: To make lentils easier to digest, soak them before cooking. This reduces bloating and improves nutrient absorption.

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4. Eggs – The Complete Protein Source

Eggs are one of the most nutritious foods. They contain high-quality protein and essential vitamins. Eggs are rich in choline, which is important for brain function. They help in muscle recovery and strength building. Eating eggs can keep you full for longer, helping with weight control. They are versatile and can be boiled, scrambled, or made into omelets. Egg yolks are packed with healthy fats and vitamins like D and B12. They also help in boosting metabolism. Organic and free-range eggs contain higher nutrients. Eggs can be added to salads, sandwiches, or eaten as a quick snack.

• Protein Content: 6g per egg.
• How to Eat: Enjoy them boiled, scrambled, or as an omelet.
• Personalized Tip: If you are watching cholesterol, try eating more egg whites while keeping some yolks for essential nutrients.

5. Edamame – The Plant-Based Protein Champion

Edamame are young soybeans that are full of protein and fiber. They are a great plant-based option for vegetarians. Edamame helps in reducing cholesterol and improving heart health. They are rich in folate and vitamin K, which support brain function. These beans contain isoflavones, which may help with hormonal balance. They are low in calories but very filling, making them great for weight loss. Edamame can be boiled and eaten as a snack or added to salads. They have a mild, slightly sweet taste. You can also blend them into dips. Frozen edamame is easy to store and cook.

• Protein Content: 11g per 100g serving.
• How to Eat: Steam them with a sprinkle of sea salt or toss them into salads and stir-fries.
• Personalized Tip: For a protein-packed snack, keep a bag of frozen edamame in your freezer and steam them when needed.

6. Apple with Peanut Butter – The Perfect Sweet-Savory Combo

This snack is both delicious and nutritious. Apples provide fiber and vitamins, while peanut butter adds protein and healthy fats. The combination helps in keeping energy levels stable. It is a great pre-workout or midday snack. The fiber in apples supports digestion and gut health. Peanut butter contains potassium, which helps in muscle function. This combo can help in reducing hunger cravings. It is naturally sweet and does not need added sugar. Choose peanut butter without added oils or preservatives for a healthier option. This snack is easy to prepare and perfect for kids and adults alike.

• Protein Content: About 4g per serving.
• How to Eat: Slice an apple and dip it in natural peanut butter for a tasty snack.
• Personalized Tip: Choose unsweetened peanut butter to avoid added sugars.

7. Lima Beans – The Underrated Superfood

Lima beans are full of plant-based protein and fiber. They help in lowering cholesterol and keeping the heart healthy. They are rich in iron, which supports blood circulation. Lima beans also contain potassium, which helps in controlling blood pressure. They are low in calories but very filling. These beans are soft and creamy when cooked. They can be added to soups, stews, or mashed into spreads. Frozen lima beans are easy to cook and store. They are great for vegetarians looking for more protein options. Eating lima beans regularly can support healthy digestion and weight management.

• Protein Content: 7g per 100g serving.
• How to Eat: Add them to soups, stews, or blend them into dips.
• Personalized Tip: If you find lima beans bland, cook them with garlic, olive oil, and spices for extra flavor.

8. Chia Pudding – The Healthy Dessert Option

Chia pudding is a simple yet nutritious meal. It is made by soaking chia seeds in milk or yogurt. Chia seeds absorb liquid and form a gel-like texture. They are rich in omega-3 fatty acids, which support brain health. This pudding is high in fiber, keeping digestion smooth. It helps in weight control by keeping you full for longer. You can sweeten it naturally with honey or fruit. Chia pudding is a great breakfast or snack option. It is easy to prepare and can be stored in the fridge overnight. Adding nuts and berries makes it even more nutritious.

• Protein Content: 4g per 2 tablespoons.
• How to Eat: Mix chia seeds with milk or yogurt and let them soak overnight for a creamy pudding.
• Personalized Tip: Add honey, nuts, or fruits to make it even tastier.

9. Cheese – The Flavorful Protein Source

Cheese is rich in protein and calcium. It helps in maintaining strong bones and muscles. Different types of cheese have different flavors and textures. Hard cheeses like cheddar have more protein, while soft cheeses like mozzarella are lower in fat. Cheese is a great source of vitamin B12, which supports brain function. Eating cheese in moderation can support gut health. It can be added to sandwiches or pasta or eaten as a snack. Pairing cheese with fruit makes for a delicious and balanced snack. Some cheeses, like cottage cheese, are lower in fat and great for weight management.

• Protein Content: 7g per slice (cheddar).
• How to Eat: Enjoy it as a snack, in sandwiches, or melted over vegetables.
• Personalized Tip: Choose low-fat cheese for a healthier option.

10. Black Beans – The Heart-Healthy Protein

Black beans are a rich source of protein and fiber. They support heart health by reducing bad cholesterol. These beans help in stabilizing blood sugar levels. They are naturally low in fat but high in essential minerals. Black beans are a great option for vegetarians and vegans. They are commonly used in Mexican and Latin American dishes. Black bean soup is a popular comfort food. They can also be added to burritos, salads, or veggie burgers. Canned black beans are a convenient option, but fresh ones have a better texture. Cooking them with spices enhances their natural flavor.

• Protein Content: 9g per 100g serving.
• How to Eat: Use them in tacos, soups, or salads.
• Personalized Tip: Soak black beans overnight to reduce cooking time and improve digestibility.

11. Pumpkin Seeds – The Nutrient-Dense Snack

Pumpkin seeds are small but full of nutrients. They are rich in protein, healthy fats, and magnesium. These seeds help in reducing inflammation and boosting heart health. They are a great source of zinc, which supports the immune system. Pumpkin seeds can help in improving sleep quality due to their magnesium content. They can be eaten raw, roasted, or added to meals. Sprinkling them over salads adds crunch and nutrition. Pumpkin seed butter is another great alternative to peanut butter. These seeds are easy to store and make a great on-the-go snack.

• Protein Content: 7g per 28g serving.
• How to Eat: Eat them raw, roasted, or sprinkled over salads and yogurt.
• Personalized Tip: Store pumpkin seeds in an airtight container to keep them fresh longer.

12. Fish – The Best Source of Lean Protein

Fish is one of the healthiest sources of protein. It is rich in omega-3 fatty acids, which support heart and brain health. Eating fish regularly can help in reducing inflammation. Fatty fish like salmon and mackerel are especially nutritious. White fish like cod and tilapia are lighter and lower in fat. Fish is easy to cook and absorbs flavors well. Grilling or baking fish keeps it healthy. It is also a great source of vitamin D, which helps with bone strength. Fresh fish is always the best, but frozen options are convenient. Eating fish twice a week is recommended.

• Protein Content: 20g per 100g serving.
• How to Eat: Grill, bake, or steam fish for a delicious meal.
• Personalized Tip: If you don’t like fishy flavors, try milder options like cod or tilapia.

Final Thoughts!

Including high-protein foods in your daily diet helps you stay full, build muscle, and maintain energy levels. Whether you prefer plant-based or animal-based protein, there are many delicious options. Nuts, seeds, and legumes provide plant-based protein, while eggs, cheese, fish, and lean meats offer high-quality animal protein. These foods support digestion, boost metabolism, and help with weight management. You can enjoy them in different ways—snacking on almonds, adding beans to salads, or having fish for dinner. A balanced diet with enough protein keeps you strong and energized throughout the day. Choose your favorites and make them part of your meals!

Quinoa is an ancient grain cultivated for over 5,000 years in the Andean region of South America. It belongs to the Amaranthaceae family, making it a pseudo-cereal rather than a true grain  It has been cultivated for over 5,000 years and was considered the "gold of the Incas" due to its high nutritional value. Unlike traditional grains, quinoa is naturally gluten-free and contains all nine essential amino acids, making it a complete protein source. It has gained global recognition due to its exceptional nutritional profile and adaptability to various cuisines.

One of the unique qualities of quinoa is that it contains all nine essential amino acids, making it a rare plant-based complete protein. This makes it an excellent protein source for vegetarians and vegans. Additionally, quinoa is rich in antioxidants, such as quercetin and kaempferol, which help fight inflammation and reduce the risk of chronic diseases.

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Famous in Which State?

Although quinoa is native to South America, its cultivation has expanded globally, including in India. In India, Uttarakhand, Himachal Pradesh, Rajasthan, and Maharashtra are among the leading states growing quinoa due to their favorable climatic conditions. These regions have adopted quinoa farming as part of sustainable agriculture, given its resilience to drought and adaptability to diverse soil types.

In urban cities like Delhi, Mumbai, Bengaluru, and Chennai, quinoa has gained popularity as a health-conscious alternative to rice and wheat. It is widely available in supermarkets, organic stores, and online platforms, making it easily accessible to health enthusiasts. Government initiatives and agricultural research institutions have also encouraged farmers to cultivate quinoa due to its high nutritional value and global demand. As a result, quinoa is increasingly becoming a staple in Indian households, especially among fitness enthusiasts, diabetics, and those looking for a protein-rich, gluten-free diet.

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Nutritional Facts of Quinoa

Quinoa is often referred to as a "super grain" due to its impressive nutritional profile. Here’s what makes it so beneficial:

• Calories: Approximately 120 calories per 100 grams (cooked)
• Protein: 4.1 grams per 100 grams
• Carbohydrates: 21.3 grams per 100 grams
• Fiber: 2.8 grams per 100 grams
• Fat: 1.9 grams per 100 grams
• Glycemic Index (GI): 53 (Low GI, making it diabetic-friendly)
• Key Vitamins & Minerals: Magnesium, Iron, Zinc, Vitamin B6, Folate

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Health Benefits of Quinoa

1. Suitable for All Dietary Needs: Quinoa is gluten-free, making it a great choice for people with celiac disease or gluten intolerance. It is also rich in plant-based protein, making it ideal for vegetarians and vegans.

2. Manages Blood Sugar Levels: With a low glycemic index of 53, quinoa is a good option for diabetics as it prevents sudden spikes in blood sugar. Its high fiber content also helps regulate glucose levels.

3. Aids in Weight Management: Quinoa is high in fiber and protein, which promotes satiety and helps in reducing hunger pangs. This can aid in weight loss and prevent overeating.

4. Supports Heart Health: Quinoa contains heart-healthy nutrients like magnesium, potassium, and antioxidants that help in reducing cholesterol levels and lowering the risk of heart disease.

5. Improves Digestion: The fiber in quinoa promotes a healthy digestive system by preventing constipation and supporting gut health.

6. Boosts Muscle Growth: Since quinoa is a complete protein containing all essential amino acids, it supports muscle repair and growth, making it an excellent food choice for athletes and fitness enthusiasts.

7. Strengthens Bones: With good amounts of magnesium, phosphorus, and calcium, quinoa helps in maintaining strong bones and reducing the risk of osteoporosis.

How to Store and Reuse Quinoa

Storing Quinoa

• Uncooked Quinoa: Store it in an airtight container in a cool, dry place. It can last up to 2 years.
• Cooked Quinoa: Refrigerate in a sealed container for up to 5 days. Freeze it for longer shelf life (up to 6 months).

Reusing Leftover Quinoa

• Quinoa Salad: Mix with fresh vegetables, nuts, and a dressing for a nutritious salad.
• Quinoa Porridge: Use it as a base for a healthy breakfast porridge with milk, honey, and fruits.
• Quinoa Stir-Fry: Toss with sautéed vegetables and tofu or chicken for a quick meal.
• Quinoa Patties: Mix with mashed potatoes and spices to make healthy cutlets.

Wrapping Up!

Quinoa is a powerhouse of nutrition that seamlessly fits into any diet, making it a must-have superfood for health-conscious individuals. Whether you're looking to lose weight, regulate blood sugar, boost muscle growth, or improve digestion, quinoa offers numerous benefits. Its high protein content supports muscle repair, while its low glycemic index (GI) makes it a great choice for diabetics. Beyond its health benefits, quinoa is incredibly versatile in the kitchen. You can use it in salads, soups, stir-fries, porridges, or even as a rice substitute. It is easy to cook and pairs well with a variety of ingredients. Storing quinoa is simple—uncooked quinoa lasts up to two years, while cooked quinoa can be refrigerated for up to five days. Its ability to be reused in different meals adds to its convenience. Start including quinoa in your meals today and experience its incredible health benefits!

Gujarati cuisine is a delightful mix of sweet, spicy, and tangy flavors, making it one of the most unique culinary experiences in India. Every dish has a distinct taste and carries the rich traditions of Gujarat. Whether it’s a light snack, a wholesome meal, or a delicious dessert, Gujarati food offers something for every palate. One of the highlights of Gujarati cuisine is its vegetarian nature, with an emphasis on fresh, seasonal ingredients. The balance of flavors is what makes these dishes special—many recipes include a slight sweetness from jaggery, a touch of tanginess from yogurt or lemon, and mild spices for warmth. Dishes like dhokla, khandvi, and thepla are perfect for those who love light and healthy snacks.

For a complete meal, the Gujarati thali is an experience in itself, featuring dal, kadhi, rotis, vegetables, farsan (snacks), and sweets. Even comfort foods like khichdi and kadhi offer both nutrition and great taste. Gujarati sweets like mohanthal and shrikhand add richness to festive occasions. The best part about Gujarati food is that it is easy to digest, making it a favorite among all age groups. Whether spicy or mildly sweet, every bite of Gujarati food is full of tradition and love.

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What’s So Special About Gujarati Food?

Gujarati food is a delightful mix of flavors, textures, and aromas that reflect the state’s rich culture and traditions. What makes it unique is its perfect balance of sweet, spicy, tangy, and savory elements in almost every dish. Unlike many other regional cuisines in India, Gujarati food is predominantly vegetarian, yet it offers an incredible variety of dishes. From the soft and spongy dhokla to the spicy sev usal, every dish has its distinctive taste. The use of jaggery, buttermilk, and gram flour adds a signature touch to many recipes. Gujarati food is also known for its seasonal ingredients, making dishes like undhiyu a winter delicacy.

Another highlight is the traditional Gujarati thali, a wholesome meal that includes roti, dal, shaak (vegetable curry), farsan (snacks), and sweets. Whether it’s a street food delight or a festive preparation, Gujarati cuisine never fails to impress with its depth of flavors. If you have never explored Gujarati cuisine, here are the top 10 dishes you must try. Each dish tells a story of tradition, festivals, and flavors.

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1. Dhokla – The Spongy Delight

Dhokla is a light and fluffy steamed snack made from fermented rice and gram flour. It is soft, airy, and has a slight tangy taste. The batter is fermented overnight, making it easy to digest. Traditionally, it is steamed and then tempered with mustard seeds, curry leaves, and green chilies. Served with green chutney, it is perfect for breakfast or tea-time. There are different types of dhokla, including khaman dhokla (made with besan) and white dhokla (made with rice and urad dal). It is loved for its low-calorie yet high-protein content, making it a healthy snack.

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2. Thepla – The Travel-Friendly Snack

Thepla is a thin, spiced flatbread made from whole wheat flour, gram flour, and fenugreek leaves. It is soft, slightly crispy, and stays fresh for days. The combination of spices like turmeric, cumin, and chili powder adds a rich flavor. Thepla is a favorite travel snack for Gujaratis because it doesn’t spoil easily. It is best enjoyed with pickle, curd, or jaggery. The addition of methi (fenugreek leaves) makes it nutritious and good for digestion. Some variations include dudhi (bottle gourd) thepla and masala thepla. It is a wholesome meal for any time of the day.

3. Undhiyu – The Winter Special Feast

Undhiyu is a slow-cooked mixed vegetable dish, traditionally prepared in an earthen pot. It is made with winter vegetables like purple yam, baby potatoes, green beans, and raw bananas. The dish is flavored with a unique blend of spices, coconut, and fresh coriander. The highlight is muthiya, dumplings made from gram flour and fenugreek leaves, which soak up the flavors beautifully. It is a labor-intensive dish, often prepared for special occasions and festivals. Undhiyu is best enjoyed with puri and shrikhand. It is a symbol of Gujarat’s love for seasonal and nutritious food.

4. Khandvi – The Rolls of Happiness

Khandvi is a delicate and silky snack made from gram flour and buttermilk. It has a soft, melt-in-the-mouth texture with a mild tangy flavor. The batter is cooked until thick, then spread into thin layers and rolled into spirals. It is garnished with mustard seeds, sesame seeds, and coconut shavings, making it visually appealing. Preparing khandvi requires patience and skill to get the perfect consistency. It is a light and healthy snack that pairs well with a cup of hot tea. Despite its simple ingredients, khandvi is loved for its elegant texture and taste.

5. Fafda & Jalebi – The Breakfast of Champions

Fafda and jalebi make for a classic Gujarati breakfast. Fafda is a crispy, deep-fried snack made from gram flour and carom seeds, giving it a savory taste. It is paired with raw papaya chutney and fried green chilies. Jalebi, on the other hand, is a sweet treat made from deep-fried fermented batter soaked in sugar syrup. The contrast of sweet and salty flavors makes this combination irresistible. This duo is especially popular during festivals like Dussehra. It is a favorite street food and a perfect morning treat for Gujaratis.

6. Sev Usal – A Street Food Gem

Sev Usal is a spicy and flavorful street food dish made with dried peas curry and topped with crunchy sev. The curry is cooked with garlic, tomatoes, onions, and a mix of aromatic spices, giving it a rich taste. The dish is assembled with chopped onions, lemon juice, and fresh coriander, adding freshness to every bite. It is served with pav (bread roll) and a side of chutneys for extra flavor. Sev Usal is widely popular in Gujarat, especially in cities like Vadodara and Ahmedabad. It is a must-try for those who love spicy and tangy flavors.

7. Gujarati Kadhi – Sweet, Tangy, and Comforting

Gujarati Kadhi is a warm and comforting dish made from buttermilk and gram flour, giving it a smooth texture. It has a unique sweet and tangy taste, thanks to the addition of jaggery and yogurt. The tempering of mustard seeds, curry leaves, cloves, and dried red chilies enhances its aroma. Unlike other kadhi varieties, Gujarati kadhi is slightly thinner and lighter. It is best served with steamed rice and khichdi for a simple yet satisfying meal. The probiotics in kadhi aid digestion, making it a perfect dish for all seasons.

8. Handvo – The Savory Cake

Handvo is a delicious and nutritious savory cake made from rice, lentils, and vegetables. The batter is fermented overnight, giving it a distinct tangy taste. It is cooked in a pan or baked until golden brown, with a crispy outer layer and a soft inside. A key feature of handvo is its crunchy sesame seed topping, which adds texture. It is loaded with vegetables like bottle gourd, carrots, and peas, making it a wholesome dish. Handvo is a great alternative to fried snacks and is best enjoyed with pickle or chutney.

9. Mohanthal – The Royal Dessert

Mohanthal is a rich and flavorful gram flour fudge prepared with ghee, sugar, and cardamom. It has a grainy texture and a deep, nutty taste due to the slow roasting of gram flour. Garnished with almonds and pistachios, it is a festive favorite, especially during Diwali. Mohanthal is often made in large batches and stored for weeks. The dish gets its name from Lord Krishna, as it is believed to be one of his favorite sweets. It is a perfect treat for those who love traditional Indian desserts.

10. Gathiya – The Anytime Crunchy Snack

Gathiya is a deep-fried, crunchy snack made from gram flour and spices. It is different from other fried snacks because it is softer and less crunchy. The dough is made with ajwain (carom seeds) and black pepper, which give it a slight spiciness. It is a staple tea-time snack in Gujarati households. There are different types of gathiya, including mota gathiya (thick), papdi gathiya (thin and crispy), and masala gathiya (spiced). It is often enjoyed with fried green chilies and raw papaya chutney. Gathiya is a favorite festival and travel snack, as it stays fresh for days.

Final Thoughts

Gujarati cuisine offers a perfect balance of flavors. Whether you love sweets, snacks, or full meals, Gujarat has something delicious to offer. These dishes reflect the culture, festivals, and traditions of the state. If you haven’t tried Gujarati food yet, start with these must-try dishes. You can find them in local Gujarati restaurants or try making them at home. Which dish are you most excited to try? Let us know in the comments!

Your body needs the right fuel to stay strong, active, and healthy. Superfoods are nature’s power boosters, packed with essential nutrients that improve energy levels, strengthen immunity, and enhance overall well-being. These foods are rich in vitamins, minerals, and antioxidants, helping you stay fit, fight diseases, and feel great every day. The best part? Superfoods are easy to include in your meals. From boosting brain function with blueberries to improving heart health with salmon, these nutrient-rich foods offer numerous benefits. Spinach provides iron for energy, quinoa gives you plant-based protein, and chia seeds keep you full for longer. Almonds and Greek yogurt support digestion and muscle health, while turmeric fights inflammation naturally. Avocados provide healthy fats for glowing skin, and dark chocolate improves mood and heart function.

By adding these 10 superfoods to your diet, you can enjoy better health, higher energy, and a stronger body. Whether you blend them into smoothies, toss them in salads, or eat them as snacks, these foods will transform your diet and make you feel amazing. Start today and experience the power of these natural health boosters in your daily life!

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1. Blueberries – The Tiny but Mighty Brain Boosters

Blueberries are one of the most powerful superfoods, packed with antioxidants that protect brain cells from damage. These small berries are rich in vitamin C, fiber, and flavonoids, which help improve memory and slow down cognitive decline. Regular consumption of blueberries has been linked to better brain function, reduced risk of heart disease, and lower cholesterol levels. The high fiber content supports digestion, while the vitamin C helps in collagen production, keeping your skin youthful. These berries also fight inflammation, which plays a key role in aging and chronic diseases.

Incorporating blueberries into your diet is easy. You can add them to smoothies, mix them into oatmeal, or enjoy them as a topping on yogurt. They also make a delicious and healthy snack when eaten fresh. If you want an energy-boosting mix, combine them with nuts for a nutritious trail mix that keeps you full and energized throughout the day.

How to Eat Them:

• Add to smoothies, oatmeal, or yogurt
• Eat fresh as a snack
• Mix with nuts for a power-packed trail mix

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2. Spinach – Popeye Was Right!

Spinach is one of the most nutrient-dense leafy greens, packed with vitamins, minerals, and antioxidants. It is an excellent source of iron, which plays a crucial role in oxygen transport in the body. A lack of iron can lead to fatigue and weakness, making spinach an important food for energy levels. It is also rich in vitamin K, which supports bone health and helps in blood clotting. The antioxidants in spinach, such as lutein and zeaxanthin, improve eye health and protect against vision problems like macular degeneration.

This versatile green can be consumed in multiple ways. Blend it into smoothies for a nutrient boost, toss it into salads, or stir-fry it with garlic and olive oil for a tasty side dish. You can also add it to omelets for a quick and healthy breakfast. Spinach is a simple yet powerful way to strengthen your body and improve overall well-being.

How to Eat It:

• Blend into smoothies
• Add to salads or stir-fry
• Mix with eggs for a healthy omelet

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3. Quinoa – The Protein-Packed Grain

Quinoa is a supergrain that is loaded with essential nutrients. It is one of the few plant-based sources of complete protein, meaning it contains all nine essential amino acids. This makes it a great choice for vegetarians and vegans looking to increase their protein intake. Quinoa is also high in fiber, which aids digestion, promotes gut health, and keeps you full for longer. Additionally, it has a low glycemic index, making it beneficial for blood sugar control.

Quinoa is easy to cook and can be used in a variety of dishes. It can replace rice in meals, be added to salads for extra texture, or be cooked with vegetables for a healthy and satisfying dish. Because of its versatility, quinoa is a great staple for those looking to maintain a balanced diet while ensuring they get enough essential nutrients for muscle growth, energy, and overall well-being.

How to Eat It:

• Use as a rice substitute
• Add to salads for extra protein
• Cook with vegetables for a healthy meal

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4. Avocado – The Creamy Goodness Your Body Loves

Avocados are a powerhouse of healthy fats, particularly monounsaturated fats, which help improve heart health and lower bad cholesterol levels. These creamy fruits are also loaded with fiber, making digestion smoother and promoting gut health. Avocados contain more potassium than bananas, which helps regulate blood pressure and reduce the risk of heart disease. The presence of antioxidants and vitamin E makes them great for skin health, reducing wrinkles and giving a natural glow.

You can eat avocados in multiple ways. Spread them on toast for a quick breakfast, blend them into smoothies for a creamy texture, or add them to salads for extra flavor and nutrition. Guacamole, made with mashed avocados, lime juice, and spices, is a delicious way to enjoy this superfood. Whether eaten alone or as part of a meal, avocados are a delicious and nutritious addition to your diet.

How to Eat It:

• Spread on toast
• Add to salads and smoothies
• Make guacamole for a tasty dip

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5. Chia Seeds – The Tiny Seeds with Super Powers

Chia seeds are small but packed with powerful nutrients. They are one of the best plant-based sources of omega-3 fatty acids, which help reduce inflammation and support heart health. Their high fiber content aids digestion, keeps you full for longer, and helps in weight management. When mixed with liquid, chia seeds expand and form a gel-like texture, which slows down digestion and provides lasting energy.

There are several ways to enjoy chia seeds. You can make chia pudding by soaking them in almond milk overnight, mix them into smoothies, or sprinkle them over oatmeal and yogurt. Adding them to salads provides a subtle crunch and an extra nutrient boost. Since chia seeds are tasteless, they can be incorporated into almost any meal, making them a convenient and highly beneficial addition to your diet.

How to Eat Them:

• Make chia pudding with almond milk
• Add to smoothies, oatmeal, or yogurt
• Sprinkle over salads for a crunchy boost

6. Turmeric – The Golden Spice of Life

Turmeric has been a staple in Indian households for centuries due to its powerful healing properties. Its key ingredient, curcumin, is known for its strong anti-inflammatory and antioxidant benefits. Regular consumption of turmeric helps reduce joint pain, supports brain function, and strengthens the immune system. It also aids in digestion and promotes liver health by detoxifying the body.

The best way to consume turmeric is by adding it to warm milk to make golden milk. You can also mix it into curries, soups, or teas. To enhance absorption, turmeric should be consumed with black pepper, which increases curcumin absorption in the body. Including turmeric in your diet is an easy and natural way to fight inflammation and improve overall health.

How to Eat It:

• Mix into warm milk for golden milk
• Add to curries and soups
• Take with black pepper to boost absorption

7. Almonds – The Snack That Keeps You Supercharged

Almonds are an excellent source of vitamin E, healthy fats, and protein. They help boost brain function, improve memory, and keep your skin healthy. The healthy fats in almonds support heart health by reducing bad cholesterol levels. Their high protein and fiber content also make them a great snack for sustained energy and satiety.

Almonds can be eaten raw as a snack, blended into smoothies, or turned into almond butter for a nutritious spread. Soaking almonds overnight enhances their nutrient absorption and makes them easier to digest. Adding almonds to your diet is a smart way to improve brain health, boost energy levels, and maintain overall well-being.

How to Eat Them:

• Eat a handful as a snack
• Blend into smoothies
• Use almond butter on toast

8. Greek Yogurt – The Creamy Gut-Friendly Delight

Greek yogurt is packed with probiotics, which support gut health and digestion. It is also a rich source of protein, making it ideal for muscle building and weight management. The calcium in Greek yogurt strengthens bones, while its probiotics help balance gut bacteria, boosting immunity and digestion.

You can enjoy Greek yogurt in a breakfast parfait with fresh fruits, use it as a base for smoothies, or mix it with honey and nuts for a tasty snack. Since it is low in sugar and high in protein, it is a great alternative to regular yogurt and an easy way to improve digestive health while keeping you full and energized.

How to Eat It:

• Enjoy as a breakfast parfait with berries
• Use as a base for smoothies
• Mix with honey and nuts for a tasty dessert

9. Dark Chocolate – The Sweet Superfood You Deserve

Dark chocolate with at least 70% cocoa is rich in antioxidants that protect the heart and brain. It contains flavonoids that improve blood circulation, lower blood pressure, and reduce stress. The magnesium in dark chocolate helps with relaxation and enhances mood.

To enjoy dark chocolate’s benefits, eat a small piece daily. You can also add cocoa powder to smoothies or sprinkle it over yogurt and oatmeal. Choosing high-quality dark chocolate with minimal added sugar ensures you get the maximum health benefits without unnecessary additives.

How to Eat It:

• Have a small piece daily
• Add cocoa powder to smoothies
• Use as a topping for oatmeal or yogurt

10. Salmon – The Omega-3 King of the Sea

Salmon is one of the best sources of omega-3 fatty acids, which are essential for brain and heart health. These healthy fats help reduce inflammation, improve cognitive function, and promote glowing skin. Salmon is also high in protein, making it great for muscle repair and overall energy levels.

You can enjoy salmon by grilling it with herbs and lemon, adding it to salads, or using it in sushi or wraps. Eating salmon regularly provides essential nutrients that keep your body strong, healthy, and full of energy.

How to Eat It:

• Grill with herbs and lemon
• Add to salads or rice bowls
• Use in sushi or wraps

Bonus: Superfood Combos for Extra Power

Certain superfoods work even better when paired together. Try these powerful combos:

• Blueberries + Greek Yogurt – A tasty snack loaded with antioxidants and probiotics
• Spinach + Almonds – A vitamin-rich combo for strong bones and energy
• Avocado + Dark Chocolate – A creamy, healthy dessert

Eat Like a Superhero, Feel Like a Superstar

Adding these 10 superfoods to your diet can improve your energy, brain function, and overall health. They are easy to include in meals and offer long-term benefits. Start with one or two superfoods and gradually add more to your diet. Whether you are looking for better digestion, glowing skin, or a stronger immune system, these superfoods have got you covered.

Frozen food is now a part of everyday life for many people. It saves time, reduces food waste, and is available all year round. But the big question remains—how healthy is it? Some believe frozen food is loaded with preservatives and lacks nutrition, while others claim it can be just as good as fresh food, if not better.

The truth is, freezing is a natural way of preserving food. Most frozen fruits and vegetables are picked at peak ripeness and frozen immediately, locking in their nutrients. On the other hand, fresh produce often spends days traveling and sitting on shelves, which can lead to nutrient loss. However, not all frozen foods are created equal. Some pre-packaged frozen meals are high in sodium, unhealthy fats, and preservatives. The key to healthy eating with frozen food is making smart choices. 

Know more: 10 Best Coffee Brands in India That Will Boost Your Mornings

7 Best Olive Oil Brands in India for a Healthier Lifestyle

Frozen vs. Fresh: Which One is Better?

Many people think fresh food is always better than frozen. But that is not always true. Freezing can actually help preserve nutrients.

How Freezing Affects Nutrients

• Fruits and vegetables are often frozen soon after they are harvested. This helps retain vitamins and minerals.
  Some fresh produce loses nutrients over time, especially when stored for several days before being consumed.
• Studies show that frozen fruits and vegetables often have the same or even higher levels of certain nutrients compared to fresh ones.

When Frozen is the Healthier Choice

• Fresh produce in supermarkets may have been transported over long distances, leading to nutrient loss.
• Frozen options can be a better choice when fresh produce is out of season.
  Flash freezing helps lock in nutrients without the need for preservatives.

Also read: Best Frozen Food Brands in India for Quick & Tasty Meals

The Hidden Chemicals in Frozen Food: Should You Be Worried?

Many people think frozen food is full of harmful chemicals. While some frozen meals contain preservatives, many frozen fruits, vegetables, and meats do not. The key is to read food labels carefully.

Some frozen meals are high in sodium and unhealthy fats. Brands add these to enhance flavor and preserve texture. However, there are also many healthy frozen options available. Choose frozen foods with simple ingredients and avoid those with long, unrecognizable names.

Know more: A Guide to Different Breads and Their Nutritional Value

The Frozen Food Industry: Are We Being Fooled?

The frozen food industry uses clever marketing to make products seem healthier than they are. Labels like “organic” and “natural” do not always mean nutritious. Some frozen meals labeled as “healthy” contain excessive sugar and sodium.

To avoid being misled, always check the nutrition label. Look for whole foods with minimal additives. Frozen vegetables, lean meats, and whole grains are great choices. Avoid frozen meals with artificial preservatives and high sodium levels.

Read more: 7 Best Ready-to-Eat Brands in India

Does Frozen Food Actually Help with Weight Loss?

Frozen food can be a great option for weight loss if chosen wisely. Pre-portioned frozen meals help control calorie intake. Frozen fruits and vegetables can make meal prep easier and encourage healthy eating.

However, not all frozen foods support weight loss. Many frozen pizzas, fried snacks, and desserts are high in calories and unhealthy fats. If you are trying to lose weight, opt for frozen fish, chicken, vegetables, and whole grains. These provide essential nutrients without unnecessary calories.

Myth vs. Reality: What People Get Wrong About Frozen Food

Myth 1: Freezing Kills Nutrients

Reality: Freezing preserves nutrients, while fresh food loses them over time.

Myth 2: Frozen Fruits and Vegetables Are Not as Good as Fresh Ones

Reality: Frozen fruits and veggies are picked at peak ripeness and frozen immediately, keeping them rich in nutrients.

Myth 3: All Frozen Foods Are Junk Food

Reality: Many frozen options, such as frozen fish, vegetables, and lean meats, are healthy.

The Best & Worst Frozen Foods You Can Buy

Top 5 Healthiest Frozen Foods:

1. Frozen Berries – High in antioxidants and fiber, perfect for smoothies.
2. Frozen Spinach – Retains iron and vitamin C, great for soups and stir-fries.
3. Frozen Salmon – A great source of omega-3 fatty acids.
4. Frozen Mixed Vegetables – Convenient and nutritious for quick meals.
5. Frozen Chicken Breast – A lean protein option for healthy meals.

5 Frozen Foods You Should Avoid:

1. Frozen Fried Snacks – Loaded with unhealthy fats and calories.
2. Frozen Pizza – High in sodium and processed ingredients.
3. Frozen Desserts – Often contain high sugar levels and artificial additives.
4. Frozen Breaded Meat – High in unhealthy fats and preservatives.
5. Frozen Pasta Dishes – Often packed with sodium and processed ingredients.

Home Freezing Hacks: How to Preserve Your Own Healthy Meals

If you want the benefits of frozen food without preservatives, try freezing homemade meals. Here are some tips:

• Use Airtight Containers – Prevents freezer burn and keeps food fresh.
• Freeze in Portions – Makes meal prep easier and reduces waste.
• Blanch Vegetables Before Freezing – Helps retain color and nutrients.
• Label Everything – Write the date to track freshness.
• Avoid Freezing Dairy-Based Dishes – They often separate and change texture.

Should You Ditch or Embrace Frozen Food?

Frozen food is not bad for your health if chosen wisely. It can be a convenient and nutritious option, especially when fresh food is not available. The key is to pick whole, minimally processed frozen foods and avoid heavily processed frozen meals.

Next time you shop for frozen food, read labels carefully. Opt for frozen fruits, vegetables, and lean proteins. Avoid frozen meals with high sodium, sugar, and preservatives. With smart choices, frozen food can be a valuable part of a healthy diet.

Sambar is a staple dish in South Indian cuisine, loved for its rich flavors and health benefits. This tangy lentil-based stew, made with toor dal (pigeon peas), tamarind, and an aromatic blend of spices, is not just delicious but also packed with nutrition. Let’s explore its history, benefits, and why it is a must-have in a healthy diet.

The origin of sambar dates back to the Maratha rule in Tamil Nadu. According to legend, it was first made in the 17th century in the royal kitchens of King Shahuji, a Maratha ruler of Thanjavur. The dish was named after Sambhaji, the son of the great Maratha ruler Chhatrapati Shivaji. Over time, it became an integral part of South Indian cuisine, especially in Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh.

Read more: South Indian cuisine: building a healthy umpire

Which State is Sambar Most Famous In?

Sambar is most famous in Tamil Nadu, where it is a daily staple enjoyed with rice, idli, dosa, and vada. This flavorful lentil-based stew is an essential part of South Indian cuisine. However, sambar is equally popular in Karnataka, Kerala, and Andhra Pradesh, with each state adding its unique twist. Tamil Nadu’s sambar is known for its tangy taste, while Karnataka’s version is slightly sweet. Kerala’s sambar includes coconut, giving it a rich flavor, whereas Andhra Pradesh’s variation is spicier. Despite regional differences, sambar remains a beloved dish across South India, enjoyed for its taste and health benefits.

Nutritional Facts of Sambar (Per 1 Cup Serving—Approximate Values)

• Calories: 150-180 kcal
• Protein: 6-8g
• Carbohydrates: 25-30g
• Fats: 2-4g
• Fiber: 5-7g
• Glycemic Index: 50-55 (Moderate, making it suitable for diabetics)

Health Benefits of Sambar

1. Rich in Protein: The combination of lentils and vegetables makes sambar an excellent source of plant-based protein.
2. Good for Digestion: The use of tamarind and fiber-rich vegetables aids digestion and promotes gut health.
3. Diabetes-Friendly: With a moderate glycemic index, sambar is a great meal option for people with diabetes.
4. Heart-Healthy: It is low in fat and cholesterol, making it beneficial for heart health.
5. Immunity Booster: The spices used in sambar, such as turmeric and mustard seeds, have anti-inflammatory and antioxidant properties.
6. Weight Management: Being high in fiber and low in calories, sambar keeps you full for a long time, aiding weight loss.
7. Suitable for Everyone: Sambar is light, easy to digest, and can be consumed by people of all age groups, including those with health conditions like diabetes, high blood pressure, and cholesterol.

Dishes That Pair Perfectly with Sambar

Sambar is a versatile and flavorful dish that pairs well with a variety of South Indian delicacies. The combination of lentils, vegetables, and spices makes it a wholesome meal, and when paired with the right dishes, it enhances both taste and nutrition.

1. Idli: Idli and sambar are a match made in heaven. These soft, steamed rice cakes absorb the flavors of sambar beautifully, making them one of the healthiest and most satisfying breakfast options. The light and fluffy texture of idlis balances the bold and tangy taste of sambar. For an enhanced experience, many people enjoy their idlis fully submerged in a bowl of hot sambar, topped with a dollop of ghee.
2. Dosa: A crispy, golden dosa dipped in hot sambar is a classic South Indian meal. Dosa, a thin, fermented crepe made from rice and urad dal (black gram lentils), has a slightly tangy taste that pairs well with the spicy and tangy sambar. Whether it's a plain dosa, masala dosa, or Mysore dosa, sambar adds depth and richness to every bite.
3. Vada: Medu vada, a deep-fried lentil fritter, is another popular dish that pairs exceptionally well with sambar. The crispy exterior and soft, airy interior of vada soak up the sambar, creating an explosion of flavors. The combination of hot vadas dipped in sambar is a favorite South Indian breakfast and snack item.
4. Rice: Sambar and rice form the most common and comforting South Indian meal. A bowl of steaming rice mixed with thick, flavorful sambar is simple yet deeply satisfying. The addition of a spoonful of ghee enhances the taste and aroma, making it a staple in South Indian households. This combination is often served with papad (crispy lentil wafers) and pickles.
5. Uttapam: Uttapam is a thick, pancake-like dish made from dosa batter, often topped with onions, tomatoes, and green chilies. It has a slightly crispy exterior and a soft, fluffy center. When paired with sambar, uttapam absorbs the rich flavors, making every bite delicious. The mix of textures makes it a delightful meal.
6. Pongal: Pongal is a savory dish made from rice and moong dal (yellow lentils), flavored with black pepper, cumin, and ghee. It has a soft, porridge-like consistency that pairs wonderfully with sambar. The mild, buttery flavor of Pongal balances the tanginess of sambar, creating a well-rounded meal.
7. Upma: Upma, a savory semolina porridge, is often served as a breakfast dish. While traditionally eaten with coconut chutney, upma with sambar is an underrated but delicious combination. The subtle taste of upma allows the bold flavors of sambar to shine, making it a healthy and satisfying meal.
8. Rava Dosa: Rava dosa is a thin, crispy dosa made from semolina (rava), rice flour, and spices, without requiring fermentation. The crunchy texture and savory taste of rava dosa make it a perfect companion for sambar. Unlike regular dosa, rava dosa has a lace-like appearance and a unique crunch, making it even more enjoyable when paired with a flavorful sambar.
9. Chapati: While chapati (whole wheat Indian flatbread) is not a traditional pairing with sambar, it makes for a healthy and hearty combination. The mild taste of chapati allows the flavors of sambar to take center stage. Many people enjoy dipping soft, warm chapatis into a bowl of sambar, making it an easy and nutritious meal.
10. Poori: Poori, a deep-fried Indian bread, is usually eaten with potato curry, but it also pairs surprisingly well with sambar. The crispy, puffed-up texture of poori contrasts beautifully with the rich, tangy, and slightly spicy sambar. This combination is especially popular in Karnataka, where it is often served as a part of a traditional South Indian meal.

How to Store and Reuse Sambar

• Refrigeration: Store leftover sambar in an airtight container in the refrigerator. It stays fresh for up to 2-3 days.
• Freezing: If you want to store it longer, freeze it in portions. It can last up to 1 month in the freezer.
• Reusing: When reheating, add a little water and bring it to a boil to retain its consistency and taste.

Conclusion

Sambar is more than just a delicious dish; it is a nutritional powerhouse packed with protein, fiber, and essential vitamins. Its versatility and health benefits make it a staple in every Indian household. Whether paired with idli, dosa, rice, or vada, sambar enhances meals with its rich flavors and wholesome ingredients. The combination of lentils, vegetables, and aromatic spices not only makes it tasty but also beneficial for digestion, heart health, and immunity. A perfect blend of taste and nutrition, this South Indian delicacy is an ideal addition to a balanced diet, loved by people of all ages.

Mocktail and cocktails innovations have been fueled by sustainability, ingenuity, and a greater emphasis on flavor and health. Herbal ingredients, mocktails with little to no alcohol, eco-friendly and sustainable cocktails, experimental and molecular mixology, new and exotic combinations, drinks inspired by culture, superfoods in drinks, and tech-driven innovations are some trends driving this sector. 

What’s Pouring

In recent years, there has been an incredible rise in the popularity of cocktails and mocktails within the restaurant industry.  

“The boom is largely driven by customers' demand for new experiences but also by more and more curious bartenders who want to experiment with new recipes and techniques. A strong factor is the focus on local ingredients and spices which opens new combinations and helps to create distinctive and authentic flavors,” shared Mattia Antonio Cianca, Co-Founder, Cellar 33 by adding that the festive season further amplifies this trend as consumers are more inclined to experiment with novel tastes during special occasions and celebrations and encourage clients to explore new flavors. 

With so many challenges every restaurant tries to innovate something new all the time and there is a huge competition in this segment to cope up with the consumer preferences and to go with the trend.

“The challenge remains, balancing creativity with consistency, as crafting these unique beverages often requires advanced techniques and ingredient sourcing and a fine balance between artistry and operational efficiency,” she added.

Looking at Future Trends

The future trends will be sustainability-focused, with eco-friendly spirits and zero-waste cocktails leading the way. Bartenders are embracing locally sourced ingredients to support farmers and reduce carbon footprints. 

Speaking on the future trends, Denzil Franklin, Bar Manager, Sixteen33 explained, “I would like to see a well-researched cocktails that showcase the local culture. At Sixteen33 we have experimented with different spirits and flavours while being inspired from the 6 villages in Bandra- Ranwar, Chimbai, Chuim, Pali, Sherly, and Kantwadi. Innovation shines through in exotic fruits, botanicals, and fermented ingredients, introducing new flavors to cocktails- shrimp, rice liquor, millets, and strawberry yogurt.”

Flavours in cocktails and mocktails play an important role and bar tenders tend to innovate in this segment with their exclusive bar menu.

Pointing out their latest cocktail menu, Nikhil Kamble, Bar Manager, Nho Saigon said, “At Nho Saigon, our latest cocktail menu takes inspiration from the vibrant flavors of Vietnam, showcasing unique ingredients like lemongrass, pickled vegetables, cilantro, pho soup, and Vietnamese coffee. One of our standout creations is the Pho Kit, a gin-based cocktail that boldly incorporates the rich, aromatic flavors of pho broth, offering an extraordinary twist on a classic. Another highlight is the Nguyen, a whiskey-based cocktail named after one of the world's most common surnames. This drink beautifully combines Vietnam’s iconic flavors—coffee and coconut—for a truly memorable experience.”

Innovations with Indian Spices

Spices play an important role in beverage segment as well. Everyone wants something new, innovative and challenging and unique.

“Today’s guests are seeking more than just a drink—they want an experience that surprises their palate and tells a story. At TAT, we specialize in incorporating Indian herbs and spices like ghee, cumin, and hing into our cocktails and mocktails, offering flavors that are both unique and rooted in tradition. This approach resonates strongly with guests, but it also challenges us to ensure consistency while keeping the drinks innovative,” added Sumit Govind Sharma, Founder and Director of Monarch Hospitality who explained further that we’re excited to see this trend grow in 2025 as consumers increasingly seek out distinctive, crafted flavors that reflect local ingredients and culinary heritage.

Commenting on the same, Gaurav Dabrai, Founder, Prraia Worli, pointed, “Being a neighbourhood rooftop bar, we at Prraia have focused on a solid cocktail program from inception. We started with nostalgia meeting trends & now are launching our menu using a mix of technique, flair using familiar flavours but cutting out the technical jargon/ snobbery associated with a good cocktail program.”

Hence, we can say that 2025 will see more spaces focusing on cocktails, in-house distillation to add edge to the beverage program & most importantly more respect for people working behind the bar. The future will focus on sustainability, health, and sensory experiences while striking a balance between innovation and tradition. The selection will be more varied and elegant than before, whether it's a tech-enhanced cocktail, an opulent mocktail, or a thoughtfully made low-alcohol beverage.
 

India's alcohol sector has been expanding gradually due to a number of factors, including rising disposable income, urbanization, and the willingness to try new and experiential beverages. Both domestically produced alcoholic beverages (such as Indian-made foreign liquor, or IMFL) and imported alcoholic drinks, craft beers and artisanal drinks are becoming more and more popular in metropolitan areas as people are experimenting with different flavors and tastes. By 2027, the alcoholic industry is expected to grow to 73 billion dollars at a compound annual growth rate (CAGR) of 7%.

What’s Trending

“Innovation in the beverage sector is focused on introducing new flavors, sustainable practices, and premium offerings. One challenge, however, is the complexity of regulations around import-export, which can impact the speed and efficiency of bringing new products into the market,” shared Ishwaraj Singh Bhatia, Co-Founder & COO, Simba.

Brands are tackling these challenges by adopting better supply chain management practices, ensuring compliance with local regulations, and exploring collaborations with domestic producers to reduce reliance on imports. Consumers are increasingly shifting toward craft beers, low-alcohol alternatives, and healthier drink options, with a strong preference for beverages made from natural ingredients, minimal preservatives, and sustainable practices. 

“Additionally, premiumization and experiential elements, such as food and beverage pairings, are becoming more popular,” added Bhatia.

The alcohol beverage sector is evolving rapidly, shaped by consumer preferences for healthier, sustainable, and premium options. 

Commenting on the same, Amrita Singh, Co-Founder and President, Sommeliers Association India said, “The Key trends includes the rise of low- and no-alcoholic beverages, the popularity of craft spirits and local flavors, and the increasing demand for sustainability, and the rising potential of wine in emerging markets.”

Shift towards Global Palate

“As the market matures, brands like Yaksha Whisky and Rahasya Vodka are focused on innovation to meet these evolving tastes. There’s a growing sense of pride among Indians for homegrown brands that not only offer exceptional quality but also align with global standards. There’s a clear shift toward a global palate infused with a distinct Indian touch, as consumers look for unique flavors and premium experiences,” added Varna Bhat, Founder & Master Blender, House of Blisswater.

These brands are also seeing a move towards premium, environmentally conscious packaging solutions that reflect both quality and responsibility, making the Indian beverage sector looks exciting, driven by these innovations and growing consumer expectations.

Importance of Sustainability packaging:

Sustainable packaging has become a priority as environmental consciousness grows. The industry is shifting toward eco-friendly materials, including lightweight bottles, recyclable cans, and biodegradable packaging to reduce carbon footprints. This commitment to sustainability is not only meeting consumer demands but also addressing wider environmental concerns. Looking ahead, the alcoholic beverage sector is likely to see continued growth in premiumization, with consumers willing to pay more for quality and unique experiences. Expanding e-commerce channels and embracing technological advancements will further shape the sector, enhancing accessibility and broadening the scope of sustainable practices across the industry.

“Sustainability is a key focus for the industry. Beverage companies are adopting eco-friendly packaging solutions, including recyclable materials, biodegradable options, and a preference for glass over plastic. Guidelines are becoming stricter, and many companies are embracing these changes to reduce their carbon footprint and align with global sustainability goals,” pointed Bhatia.

Overcoming Challenge

The major challenges are regulatory prices, levies on liquor and ethanol prices. The excise duty differs from state to state.

“The sector faces notable challenges, particularly with export and import barriers. Regulatory discrepancies, high tariffs, and complex import/export processes can hinder international trade, impacting market accessibility for smaller brands. Compliance with varying global standards, especially regarding labeling and ingredients, adds another layer of complexity,” added singh.
 

The Yellow Chilli restaurant chain by Celebrity Chef Sanjeev Kapoor represents Indian cuisine in all its authentic culinary journey across the country and abroad. The brand offers high-quality family dining experience at economical prices, with the menu having a range of meals from exotic picks from Punjab and ancient Mughal era. 

As always, conversing with the smiling, super-talented chef-entrepreneur provides meaningful insights into the ever-changing, dynamic world of food services. Chef Sanjeev reiterates that he sees immense potential in the Indian food industry, both domestically and internationally. Highlighting the inefficiency in the food supply chain, the chef pointed out that "we still continue to waste 40 percent of what we grow”! Reducing this waste could unlock even greater opportunities for growth and innovation.

Evolving Food Trends

Reflecting on the evolution of the food industry, Chef Kapoor noted a significant shift in dining culture over the past few decades. "Food is traveling more, and people are traveling more for food. Whether it's dosa in Noida or chole bhature in Chennai, regional specialties are now accessible across the country," he observed. The convenience of food delivery and improved logistics has made it possible for people to enjoy a variety of regional cuisines regardless of their location. 

Dishes of Innovations

One of the highlights of The Yellow Chilli sector 90's new menu is the famous Lalla Moosa Dal, a dish that has become a favorite among diners. This dal, along with other signature dishes like Shamsavera and Gulab-e-Gulkand, has been a staple on the menu and a hit with patrons. However, the restaurant is not just about time-tested recipes. The Yellow Chilli is continuously innovating, incorporating local specialties to cater to the tastes of the neighborhood it serves.

“Our all-time favorite, Lalla moosa dal, shamsavera and gulab-e-gulkand. But these are all-time, time-tested dishes. But we are continuously creating and innovating which become part of the menu. And we try to see how we become relevant in our neighborhood,” said the Chef.

Expansion Plans

The Yellow Chilli sector 90 has ambitious plans for expansion, with new outlets planned across India, North America, and the Middle East. As a neighborhood restaurant concept, the culinary restaurant chain aims to bring its unique brand of Indian cuisine to a global audience while maintaining its core identity and emphasizing the restaurant's commitment to serving authentic Indian food.

“So Yellow Chilli is a concept where we serve relevant Indian food from different parts of India with a skew towards North India. We are present in Dubai, the Middle East, the US, and North America. So we'll definitely, as a brand, open more outlets. In Uttar Pradesh we are coming up with three-four projects, as well as in other parts of the country,” added Kapoor.

Embracing Health-Conscious Trends

In response to the growing demand for healthier dining options, The Yellow Chilli sector 90 has always prioritized responsible eating. This approach reflects a longstanding commitment to providing healthier alternatives without compromising on taste or quality. Kapoor added, “Since we understand food, we understand it's a responsibility so it's never been a challenge for us. We deliver what our consumers demand.”

In today's dining culture, the emphasis is increasingly on experiential dining. Chef Kapoor notes that diners were looking for unique experiences that go beyond just the food. The Yellow Chilli therefore delivers on this expectation with a dining experience that is both exclusive and simple, complemented with the highest standards of service. As it continues to expand its footprint, the company and the Chef remain committed to the mission of bringing the diverse flavors of India to diners around the world. 

Authored By 

Ria Duneja & Saptopriya Ghosal

Indian summers can be hard to hold up under without desserts. While our homegrown cheap ice-brands—like Mother Dairy, Amul, Havmor take into account a mass market, there is currently a developing affection for premium brands among icrecream darlings. To keep your summer pangs in control, the newest among the lot taking India’s ice-cream sector by storm is Cold Stone Creamery, an American brand launched here in 2015. 

Adeeb Ahamed,the 37-year-old, Abu Dhabi-based businessman, who is on the board of the $7.4 billion Lulu Group International, is nudging the group into new directions with brands like Cold Stone Creamery that has already started hitting the streets with their delectable concepts and flavours.

In an interview with Restaurant India, Adeeb Ahamed, Managing Director, Tablez Lulu Financial Group, shares his further expansion plans and how he wants to foray further in this business.

Tell us about the brand

Cold Stone Creamery was started back in 1988 in Tempe, Arizona in the US. The brand has since then revolutionized the ice cream industry in the US and World, with over 1500 outlets present across more than 30 countries.

Tablez holds the master franchise rights for Cold Stone Creamery in India and Sri Lanka. We opened our first store in Kochi in 2016 and we are now present in cities across India, including Bangalore, Delhi, Pune, and Chennai.

What makes your brand different from your competitors?

Cold Stone Creamery stands out from the crowd for its unique flavours coupled with a unique experience. Cold Stone promises the freshest ice cream that preserves the end user experience in terms of texture, taste and quality, which are otherwise compromised in traditional delivery cycles.

Adding to it, consumers are provided with a freedom of choice– from flavours to mix-ins to variety toppings. The brand even allows consumers to inject their creativity into the process, resulting in an experience that is uniquely different from any brand that is on offer in India.

Why did you choose India as your destination?

When evaluating the possibility of bringing concepts under our umbrella we consider a number of key criteria. These include a strong desire for the Cold Stone Creamery’s offering in the market, the presence of consumers who appreciate quality, flavor and freshness, as well as the track record of the franchisor being focused on hospitality and quality of operations. We feel we’ve ticked every box with Cold Stone Creamery and this confidence allowed us to bring the brand to the sub-continent.

What is the scope of this business in India?

Premium ice cream segment is growing at a fast clip in India. Cold Stone Creamery offers a perfect blend of Indian elegance and international standards with its amazing in-store experience.

Ice creams sales in India have shown double digit growth over the past few years. Adding to it consumption levels have also rapidly increased over the past decade. According to estimates, the sales volumeis expected to nearly double in India by 2021.

All this has been aided by the constantly evolving infrastructure and the demands of the discerning consumers. In addition to local brands, consumers are very much open to experimenting with fresh and bold flavours and experiencing unique offerings like that at Cold Stone Creamery.

How do you plan to scale your business? What are your future plans?

Currently, we have 15 outlets in India (including DLF Cyber Hub, opened recently) The stores are present across all major cities – Kochi, Bangalore, Chennai, Pune and Delhi NCR in India. CSC will be looking to expand its presence across India with 10 more stores this year (2018). By 2022, we expect our overall outlet count to reach 150 across the country.

Are you planning to sub-franchise?

We are currently not looking at sub-franchising the brand, but will not discount at looking at the model in the future.

What makes multinational brands want to cater to the Indian market, especially in a category like ice-creams, where the market has been stagnant and competition among existing brands intense? Well, India has been witnessing a major rush of Premium Ice cream brands venturing with a handful of flavors,

Indian summers can be hard to hold up under without desserts. While our homegrown cheap ice-brands—like Mother Dairy, Amul, Havmor take into account a mass market, there is currently a developing affection for premium brands among frozen yogurt darlings.

Consumers in metropolitan cities in particular don’t mind splurging on quality and brand value occasionally. This has given foreign ice-cream brands an opening into the Indian market. Currently, ice-cream market in India is estimated to be over Rs 4,000 crores and is growing at a rate of 15-20% year on year. It is projected that by 2022, the market will reach around Rs 18,786 crores. So, India is one of the fastest growing ice-cream consumption market in the world. Compared to other countries, the per capita consumption of ice-cream might be low here; but be it metropolitan cities or cities in the next hierarchical position, ice-creams are the most popular dessert everywhere. The Indian ice-cream market is going through a major drift and we are hopeful about the drift being a constructive and beneficial one.”

The Big Three

Globally loved ice-cream brands—like Movenpick from Switzerland, Haagen-Dazs and Cold Stone Creamery from the United States—have established a strong presence in India in recent years. The number of ice-cream parlours and cafés spread across different cities is growing, too.

Now, international ice-cream brands are working to expand their base here, and reach out to a bigger market.

Movenpick has had its business in India since 2001, when it opened its first café in New Delhi. Cost issues led to its shutting down for a while, but it was re-launched in 2003. Movenpick has since set up many new ice-cream boutiques across the country. Their classic flavours of ice-creams, like Swiss Chocolate, Maple Walnut, and sorbets like passion fruit and mango, remain widely popular.

Tarun Sikka, Managing Director of Nectar Hospitality, which has the master franchise for Movenpick Ice-cream in India talked about the brand’s marketing strategy for India. He says, “Being a premium ice-cream brand, we cannot be accessible to the masses, our product is inspirational for many and our marketing strategies are focused on attracting such customers. Our prime focus has been on letting the customers know about the Swiss perfection and the natural ingredients which go into the ice-cream. Our marketing initiatives have been towards making the customer aware of how our product stands out from the competitors on the basis of taste and experience.”

Exclusive ice-creams parlours are booming these days, becoming something of a fad in metro cities. This comes as a welcome opportunity for big brands looking to set up shop in India.

Sikka explains, “We as a brand have studied the metropolitan cities and realised that what customers are looking for in today’s time is a full-fledged café type experience. Thus what our menu caters to is the same. With ice-creams being the main focus, we also provide for a range of waffles, crepes & pancakes. We also provide a range of tea and coffee options, which gives the customers a chance to hold meetings at our outlets.”

Häagen-Dazs, a “super-premium ice-cream brand” from New York, is another big player in India. They launched their first ever Indian ice-cream boutique in Delhi nine years back. And now, their selection of high-quality ice-creams has become a huge hit with their patrons. They serve exotic collection of ice-creams, like Bourbon Praline Pecan, Brownies à la Mode and Belgian Chocolate among others.

Salil Murthy, Marketing Director, General Mills, said: “We are seeking volumes for which we are working on product innovations specific to India. Since we started the super premium segment in 2009, we have been experimenting with Indian offerings such as mithai and faluda based ice-creams.”

The newest among the lot taking India’s ice-cream sector by storm is Cold Stone Creamery, an American brand launched here in 2015. Adeeb Ahamed, Managing Director of Tablez, a Cold Stone franchise in India, says, “Product- and innovation-based marketing strategy is being employed here as the masses want to experiment with newer flavours, exotic combinations with ice-cream based products. Unique flavours definitely appeal to the masses and Cold Stone aims at giving them the best of each flavour. We have also run campaigns to create brand awareness and trials as Cold Stone are relatively a new entrant in the Indian market.”

It’s a no brainer that these brands have to keep the Indian economy and market in mind. About this, Ahamed says, “Indian ice-cream industry is one of the fastest growing segments of the dairy or food processing industry. Cold Stone Creamery is also focusing on areas like customer experience to boost revenues. Ahamed says, “Entertainment is an integral part of the service by our crew, as they break into a song and dance at regular intervals. Juggling with ice-cream scoops is a major attraction point for the guests at the store. Creating their own ice-cream allows the customer to come up with a variety of ice-cream, topping and mixed combinations.”

Ahamad goes on to highlight what the future awaits for Cold Stone Creamery. He says, “Major expansion is planned in India as we intend to double the existing store base by year end. We intend to hit 85 stores by the end of 2020, and will be present in all the major cities in the country.”

It seems that India is now embracing the international concept of exclusive ice-cream boutiques, and that is evident from how these premium ice-cream parlours have mushroomed across the country.

The back story
Udit did his MBA from narsee monjee Mumbai, and then joined a company and worked there for a very short period of time in sales department. He soon realised that this was not his cup of tea and thought of fulfilling his life-long dream now. He did always want to open cafe but not in this domain. He was more inclined in opening a cafe that offers healthy food. But after an in-depth market research he understood that Indian market is not so mature for people to opt for healthy food right now and then forayed into the brand that he has now.

Inspiration
“The cafe has a lot of influence of Bombay. Bombay has no space. All cafes and restaurants manage in lesser spaces.”The first place he bought which was in vijay nagar. He points out 2 reasons of it being small.”Firstly, I did not have that amount of money to invest into a big, lavish place and secondly, I wanted to give it a small feel. So when we opened our 2^nd cafe in satyaniketan, it again was in a petite space.” Even after great success in the business he purposefully we keeps it small. It is his conscious decision.

The story behind the name
“We are taught in MBA to keep in mind to set up a name of a brand such, that it evaluates to be of a good brand value. So we were fumbling with so many names but nothing that we could step our foot on. We had already designed the irregularly shaped door that we have right now and it just clicked to my sister to just name it Big Yellow Door in accordance to the door ofcourse.”

Just going with the flow
He just wanted something about the restaurant that attracts the customers even when they are distracted. He used the yellow color and the design of the door to break monotony and attract eye balls. “When we started we didn’t have any experience, my now wife Shera and me, we visited many interior designers but found nothing concrete in our budget. I then thought of just doing it myself. It was a small place afterall. We already had a little sense of designing but could not imagine everything at once. We did it in tits and bits and everything came up very well.”

How to get popular
When he opened, there was no cafe in the north campus area. He noticed the gap that he could easily fill in and grabbed the opportunity of it. “Mumbai has always been 5-7 years ahead, eating out is not a plan there, and it’s a necessity. I lived nearby and thus was well versed with the area. There was nothing here.
In the present times, cafe may not be very different on the lines of food but there are a few points no one can compete it on. Udit believes in providing ‘value for money'. "I see to stick to it personally. I never lose the core values that we have evolved with.”
He always presents his recipes with a twist. "To be honest, we do not serve authentic Italian cuisine here as no one wants to eat that. We give everything a personal touch and an Indian twist. I personally develop all the recipes. I could have been a chef instead” he laughs.
These things have become the cafe’s core values now. “We take any new decisions in accordance to these.”

What to eat when on your next visit
"Bomb burger is loved by people as it was one of its kind in India when I introduced it. Also, our butter chicken pizza and pastas are a must try. These remain the top three sellers here.”
On a different note, his personal Favourite remains Butter Chicken Pizza for his love of Butter Chicken.

Marketing Strategies are not always needed
Udit didn’t have any marketing strategies when he initially started. “Whole idea when we started was different. We had thought of it to be a QSR where in people will come and either take away their food or have self service.” But the rush that came in the first day, converted this into a cafe. He, shera and his sister worked and served for the initial 4-5 months due to the lack of staff then.

Now they just market in on social media sites and nowhere else.

Why don’t you get your food delivered?
“I believe in selling experience and not just food. We do not want to compromise on our service. Food delivery kills experience.” Udit believes in the core values he setup this restaurant in and works only in alliance with them. Experience and taste are the two most important things he never fails to offer.

Expansion plans
“We will expand in Delhi but are looking for capital investment. We do not want to franchise. We are not franchise ready yet. “

USP

My Square as the name suggests gives a sense of belonging to a space. It gives a feeling for all keeping in mind the taste, aura and entertainment offered. It has brought the all-time favorite restaurants under one roof and is spread over 10,000 sqft area at the topmost level of Select CITYWALK. It has had the privilege to host many of the prestigious book launches and has honored the best chefs from the eateries, which it has sublet; apart from cooking for the customers, it also holds cookery classes for them.

My Square has brought popular joints serving nit tick breakfast, a classy lunch or delicious dinner together from various far away corners of the capital under one roof. It gives an array of all day meal options to choose from, you’d get to taste what Lebanese, Moroccan, European, Oriental, and Chinese cuisines or if you are fond of the American burgers, south Indian cuisine, the unusual falafel or power pact combo of egg and ham, you get that as well. Our customer friendly IT would even save you from the hassle of standing in queues and be the first food court format where one can order food from their tables!

From quick coffees, laid back family brunches to those special and extensive dates, My Square is your square of fun, adventure and laughter in the form of a never heard or seen before concept of a food court. It offers you an effortless getaway to offer you a happy experience.

The Design

The first thing that one notices when he or she enters is the décor, the wooden tables and chairs, the food truck and the counters, which have been designed, depicting a picnic park. The next thing is the variety of seating, The most sought after seats are those in the cane ‘pods’ that double up as private dining areas, but the sofas are mighty comfortable too. The tables are equipped with tabs to place the order which is the first in the food court format ever. And when it comes to variety, it is hard to top My Square. From Authentic Punjabi (PindBalluchi) to Arabian (Habibi), to Kashmiri Cuisine (Khyenchyen), it has all.

Selecting the best restaurants

The key fact that we keep in mind before selecting any restaurant is that My Square is a healthy mix of traditional and modern food chains with an inculcation of modern technology. So, the brands within My Square are handpicked with the aim to create a single eco system for various flavors of food. It is an amalgamation of classic brands like Saravana Bhavan and new age brands like Fat Lulu’s, KhyenChyen, all under one roof.

Awards and accolades

We have been awarded and acknowledged number of times, but the recent one was when we were awarded Best Regional Food Court of the Year – North” – 5th Indian Restaurant Awards 2015, on 25th August, 2015.

Expansion plans

When you are running a brand, you always want it to grow, keeping in mind the steps you take or any additions you make every now and then. Especially, for My Square we believe, it is the taste. Taste is the king and we want our shoppers to be happy, so we are planning to launch more brands matching the taste of our customers and second would be the metrics, followed by more metrics, launch of performance measurement techniques so that our consumers and food outlet partners can help with the improvement and efficiency to a greater extent.

In an interview to Restaurant India, Chef Mitesh, Director of Food at Lemon Leaf talks about the growing trend of Asian restaurants.

When did the idea of starting Lemon Leaf pop up?
We've always been running Asian restaurants as a company. Lemon leaf is the erstwhile lemongrass, which is fairly an old restaurant. We were always on the hunt for location in south Mumbai and when the opportunity presented itself, we moved.

Why Asian restaurant?
Its a popular cuisine that our experienced Chefs in our team were good at. it’s food which offers great variety to all and is light, which makes it a great model.

What was the total investment you put in to come up with this restaurant?
Can’t disclose.

How have you designed the outlets that compliment the food theme?
It’s an Asian restaurant, so the decor obviously has to match the theme. The brief was always to keep it contemporary, which I believe the designer has successfully managed.

How is the menu designing done?
Many factors - location, type of clientele, price points , rent, Popular demand, popular dishes at our other locations, size of the kitchen, expertise of the staff etc.

What is that one factor which makes your food differ from others in the same segment?
Our approach to food is to make it accessible to everyone. It’s a very non-elitist approach which makes it fun & casual for everyone to enjoy. We try to keep it simple and adapt dishes to locally available ingredients & raw materials.

What is the average foot fall at your restaurants?
Fluctuates from location to location & brand to brand

How do you market your brand?
Through social media - Online advertising.

Offline - PR, Newspaper ads, Hoardings.

What is your expansion plan?
We obviously plan to open 2 more outlets for Lemon leaf In Mumbai in the next couple of years. We then would like to take it to other metros like Delhi & Bangalore. A QSR/Delivery model is also in the offing.

What changes are happening in the Indian F&B industry in 2014 and beyond?

The Indian F&B industry is growing. In another 8-10 months, you will see new concepts coming in. I am working on a concept right now, which I do not want to disclose. I have spent two months in a particular country to go about the details involved in preparing the cuisine of that particular region. Doing something different has always been my belief.

How far we can innovate with a cuisine?

We can customise it, but we can’t pasteurise it. Most of the foreign chefs who have opened their restaurants in India are not successful because they do not understand Indian customers. The chicken tikka masala that they serve is totally different from what we eat in our own country. That’s where we have to play as a chef in bringing the innovation and I think, consistency will help you establish your restaurant. People will travel miles to eat good food, if you are serving it.

What all strategy a chef should apply in meeting the demands of customers?

Customers are always demanding. Customers’ tastes have evolved because they are well-travelled these days. So, we should go one step ahead and I think, customers will be happy with that.

How are you training young chefs at your restaurant to maintain the same standard?

It is becoming very difficult for us to find chefs with passion. Youngsters don’t have passion. They want to change their lifestyle and it doesn’t work like that. You have to learn the basics for some of the things. The skills do not come by reading a recipe, if everybody could learn this, then every person would have been a chef. But today’s kids don’t have passion and they end up making ‘curry in a hurry’.

What advise you would like to give to the budding chefs?

Passion and patience are the two words that need to be taken care of when entering the food business.

Share with us your journey in the world of food?

My journey has been extremely good. I have enjoyed every bit of my cooking and I still do not believe that 40 years have passed. I want to change the Indian map in global food spectrum. I want to export India in a different way, beyond the boundaries of biryani and tandoori chicken. I am working so much on temple cuisines and this year, we are covering 10 temples of India including Jagannath Temple, Puri, Tirupati, Shirdi, Golden Temple and Vaishno Devi amongst other.

Indian cuisines are taking up the centre stage and becoming global. The foreign restaurant chains are also seeing greater opportunities in the Indian market. Considering the trend that major global brands are operating successfully in India, brands like Caffe Bene, Barbecue Garden, 800 Pizza and The Cherry Tree amongst other are looking for local franchisee partners to enter the Indian market.

The organised food market in India, which is estimated at Rs 80 billion, is characterised by professionally managed outlet, organised supply chain with quality control, sourcing and multiple outlets. The market is growing at a CAGR of 20 per cent annually.

Why India?

Indians have always been a food lover. With exposure to new world cuisines and the progressive middle class, knowledge for food brand, experiment with different cuisines, trying new recipes, formats and variable foods are the main driving forces that are enabling foreign restaurant and coffee chain to tap Indian market.

Planning exotic meals, bombarding customers with festive bonanzas and deals, celebrating every small occasion as a big event and making special menus for every occasion has become a culture in the country. In fact, Indian cuisine has contributed a lot in shaping international relations.

“We have so much in India which no country has. Our taste and menu changes from North to South and from East to West. We have a lot more to play with a single local flavour,” shares Hemant Oberoi, Grand MasterChef, Taj Mahal Palace, Mumbai.

We have seen that major foreign chains like KFC, Mc Donald’s, Domino’s and Starbucks have placed themselves well in the Indian market. This is the major reason which is attracting other brands to enter into the Indian market.

“In India, we are evaluating various locations including New Delhi and Mumbai as well as tier-II cities. We are keen to partner with a local franchisee. Our initial focus could be on a restaurant, with a capacity of 200 patrons and at the same time, we would also like to offer an ambience similar to our facilities back home,” says Robert Beausoleil, Director of Business Development, Barbecue Garden.

Finding the right partner

In India, there is a strong demand for high quality and reasonably priced F&B services. Consumers below the age of 35 years form a key component of patrons visiting restaurants in India.

Caffe Bene is a number one coffee player in Korea and is leading Starbucks Korea in the Korean market. The unique selling point for all their cafes is unique European style interior design, global style menu and their unique star marketing process. “In order to enter the Indian market, we are looking a good and prospective Indian partner as our master franchisee. We will partner with the local franchisee to penetrate our services in the local market,” says Chris Jung, GM, Global Division, Caffe Bene.

As local partners are expert on local taste and preferences, they are well aware about the legal aspects and have knowledge of local preferences in terms of selecting location, marketing promotions and the choice of eating options, which allow global brands to place them in the Indian market. So, when global brands are entering the Indian market, they are looking for a franchisee partner to tap the country and master franchisee proves to be the best model for overseas expansion.

Meanwhile, these brands also provide their master franchisees training on various operational aspects, including food preparation and service amongst others so that they can maintain the global standard of their brand in placing their product well in the Indian market. Thus we can say that within 6-7 months, Indian food market will see more successful foreign brands offering their services.