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Indian food consumption landscape undergoing major transformation
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Monday, 28 September, 2026, 08 : 00 AM [IST]
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Anurag More, Mumbai
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India’s food consumption landscape is undergoing a significant transformation, with changing lifestyles, urbanisation, rising disposable incomes, global exposure, and growing health consciousness influencing how consumers eat and explore food.
With its diverse geography, climate, cultures, religions and culinary traditions, India has long supported a wide variety of regional cuisines. Staples such as rice, wheat and pulses including masoor and toor dal continue to form the foundation of Indian diets, while spices, herbs and cooking oils remain integral to the country’s culinary identity. However, the contemporary Indian consumer is increasingly experimenting with international cuisines, new formats and ingredients.
The shift is also reflected in household consumption patterns. Data from the Household Consumption Expenditure Surveys (HCES) indicates a gradual move beyond a predominantly cereal-based diet, with increasing interest in protein-rich foods, processed products and globally influenced food choices. The growth of quick commerce and greater access to diverse food options have further accelerated this change.
According to the Chef & Co-Founder of DOS & Tres, Lodhi Colony, Indian diners are becoming increasingly curious about global flavours, formats and cooking techniques, while continuing to seek familiarity in what they eat.
“At DOS, we see the Indian diner becoming increasingly curious and open to global flavours, formats and techniques. However, the strongest innovations are those that still retain a point of familiarity,” the chef said.
The trend is creating opportunities for food businesses and chefs to combine international culinary influences with ingredients, flavours and references that resonate with Indian consumers. Rather than simply adapting international dishes to Indian tastes, chefs are increasingly using global techniques and flavour profiles alongside familiar local ingredients.
At DOS, this approach has been incorporated across breakfast and all-day menus. Familiar Indian ingredients and flavours are presented in contemporary formats. For instance, curry is used as a sauce for fish, while the traditional Goan rassa omelette, which uses leftover curry with eggs, has inspired a breakfast offering. Chorizo is also used across dishes such as pizza and rice, while local ingredients feature throughout the menu in unconventional formats.
Alongside global influences, health and wellness are emerging as important considerations for Indian diners. There is growing interest in dishes featuring vegetables, grains, legumes, fresh herbs, fermented ingredients and seasonal produce. Consumers are also showing greater awareness of lighter cooking techniques and ingredient quality.
However, the shift towards healthier eating does not necessarily signal a move away from indulgence. “At DOS, we see this as an evolution rather than a rejection of indulgence,” the chef said, adding that the opportunity lies in creating food that is lighter and ingredient-led while remaining satisfying and flavourful.
India’s culinary evolution is therefore increasingly characterised by a balance between tradition and experimentation. While consumers are exploring global cuisines and contemporary cooking techniques, familiar Indian ingredients, flavours and cultural references continue to provide an important connection.
For the food and beverage industry, this convergence is opening avenues for chefs and brands to develop offerings that are contemporary and innovative while remaining rooted in the tastes and culinary experiences familiar to Indian consumers.
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