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Experience-driven diners to fuel growth of regional cuisines
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Friday, 07 August, 2026, 13 : 00 PM [IST]
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Anurag More, Mumbai
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Indian dining landscape is undergoing a significant transformation, with consumers increasingly seeking authentic culinary experiences rooted in culture, storytelling and craftsmanship. According to Ankit Gupta, Co-founder of Burma Burma, the demand for regional and lesser-known global cuisines is expected to accelerate over the next five years as diners become more informed, well-travelled and experience-driven.
"Today's diners are looking beyond the food on the plate. They want to understand the story behind the restaurant, the chef, the ingredients and the culture that shapes the cuisine," Gupta said. "People are far more aware today, and this is only the beginning."
He noted that India's restaurant industry has evolved considerably over the past decade. While multi-cuisine and pan-Asian concepts once dominated the market, consumers are now gravitating towards specialist restaurants focused on a single cuisine such as Chinese, Japanese or Mexican. Gupta believes the next phase of evolution will see the emergence of highly specialised concepts centred around specific food categories or preparation techniques, including bagel shops, waffle houses and other niche formats that build strong brand identities.
According to Gupta, consumer awareness of Burmese cuisine has grown significantly since the brand's launch. What was once considered an unfamiliar Asian cuisine has gradually gained recognition among Indian diners.
"Food is a powerful conversation starter," he said. "Many people previously knew very little about Myanmar, but today they recognise Burmese dishes, ingredients and culinary techniques."
He observed that diners now understand the importance of signature Burmese ingredients such as fermented tea leaves, noodles and sunflower seeds, as well as the central role that salads play in everyday Burmese meals. The brand believes this growing familiarity has helped generate wider interest in Myanmar's food culture and even encouraged travel to the neighbouring country.
Burma Burma has steadily expanded its presence across the country, recently opening its 22nd restaurant in Thane. Gupta attributes the brand's rapid growth to India's expanding dining culture and the emergence of new commercial hubs across Tier I and Tier II cities.
"The growth of corporate parks, shopping malls and new residential micro-markets has created fresh opportunities for the restaurant industry," he said. "Consumers today prefer dining closer to home rather than travelling long distances, leading to the rise of multiple dining destinations within cities."
Looking ahead, the company remains optimistic about expanding both within existing markets and into new cities as India's organised foodservice sector continues to mature.
Burma Burma plans to strengthen its consumer engagement through a series of seasonal menu launches inspired by the diverse regional flavours of Myanmar. The restaurant chain is also developing immersive dining experiences that showcase the country's culinary traditions alongside innovative zero-proof beverages.
Gupta revealed that the company is working on expanding its retail product range, enabling consumers to recreate Burmese flavours at home. Additional restaurant openings are also planned as part of the brand's long-term expansion strategy, with a continued focus on creating culturally immersive dining spaces.
Since its inception, Burma Burma has positioned itself as more than a restaurant brand, seeking to introduce Indian consumers to Myanmar's rich cultural heritage through food, art and storytelling.
"Our vision has always been to showcase not just Burmese cuisine but also the country's culture, craftsmanship and traditions," Gupta said. "Myanmar has immense culinary diversity along with rich art forms, textiles, lacquerware and history. We want every guest to experience that journey." The company ultimately aims to make Burma Burma accessible to diners not only across India but also internationally.
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