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Godrej Foods Trend Report notes softer, sweeter dessert redefining India’s winter
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Wednesday, 28 January, 2026, 08 : 00 AM [IST]
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Our Bureau, Bengaluru
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Godrej Foods Trend Report by Godrej Vikhroli Cucina notes softer, sweeter dessert redefining India’s winter. These are gajar ka halwa truffles with a sprinkle of orange zest, and jalebi cheesecake that brings back that nostalgic bliss instead of traditional rabdi. These guilt-free treats mark a new era of fusion desserts where nostalgia meets next-gen appeal, making classic sweets the new normal for today’s dessert lovers.
Stepping into these patisseries and winter pop-ups includes Rasmalai cake, Boondi ke Ladoo cheesecake in tiny jars and Kheer Creme Brulee. These according to the Report are the new favourites, blend grandma’s recipes with a modern touch to cater to craving for something sweet/special.
The Sweet & Dessert trends from Godrej Foods Trend Report is a compilation of predictions from 190+ chefs, restaurateurs and food experts stating fusion delights prove their foresight right as because restaurant patisseries showcase them prominently while Instagram Reels overflow with savory-sweet fusion videos, turning classic sweets into viral, must-try creations.
Chocolate dominates with 83% of experts predicting its takeover. Mumbai's Bombay Sweet Shop serves Indie bites-54.5% Dark chocolate Kaju Katli, layered with 55% dark chocolate ganache and a generous dusting of Dutch cocoa powder.
At least 78% back low-sugar are fruit-based, sugar-free options amid Indian’s diabetes epidemic. Brands like Brahmras deliver date-sweetened dry fruit chikki with cashews and pistachio, bringing comfort. Innovation fuses global flavours like nutty crunch with desi sweetness keeping these foodie favourites alive.
Experts champion seasonal oranges and pomegranates as dessert stars. These winter fruits shine in realistic fruit bowls, macaron fillings, and fusion treats that capture their fresh, vibrant essence.
According to experts, winter desserts with 78% of Indians reaching for sweets post dinner and at family gatherings. The 26-30 age group leads at 82% blending nostalgia with new ways of having dessert that tie food-to-feel good moments. Moreover, dessert indulgence has become a shared ritual over the years. This winter, everyone’s discovering this lighter fusion together from bakery shops to home kitchen.
Chef Pooja Dhingra said, “Fruit based macarons have always been popular for us. The first one I did, 14 years ago, was strawberries and cream” which was Introduced from the launch of Le 15 Patisserie in 2010. The flavour reflected her early intent to build fruit- forward offerings rooted in seasonality. Over time, this approach has led to successful limited drops of featuring fruit such as Jamun, Lychee.
Chef Aarohi Sanghavi said, “It makes sense to get the customer base to understand seasonality, because we’re sourcing fresh fruits directly from Indian producers, it’s not frozen raspberry puree that’s available year-round.”
Chef Heena Punwani stated that it helps to work with weekend specials and a flexible, seasonal menu like Maska bakery Mumbai, it’s almost like a chalkboard menu at a restaurant.
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