The Indian restaurant scene is back and better than ever after 2 years of uncertainty. But has that changed the way people eat, drink and dine out? Some veterans of the business weigh in about what they anticipate for the F&B scene and how they’re navigating it.
The restaurant scene in India is undergoing a major transformation. With the rise of global cuisines and changing tastes of consumers, the dining experience in the country is becoming increasingly diverse and sophisticated. From upscale fine dining establishments to casual eateries, the options for food lovers in India are multiplying rapidly.
The food business is a tricky one to stay ahead of, especially since globalisation means that trends can change at a moment’s notice, but there are some who have learned the tricks of the trade. We spoke with Gurmeet Arora, Ranbir Nagpal and Atul Chopra of Enso Hospitality and the driving force behind restaurants such as Yazu Pan Asian Supper Club, MAAI and Juliette Ristorante to understand more about the latest trends and innovations in the Indian restaurant industry.
How have you personally seen the restaurant space changing?
Over the years, the restaurant space has evolved in many ways. One of the most notable differences is the rise of “Casual-fine dining” restaurants, which offer a unique combination of a fine dining restaurant with a very approachable vibe. This has allowed for more convenience and affordability for customers, as well as a wider variety of menu options. Additionally, technology has had a major impact on the restaurant space, with many restaurants now offering online ordering, delivery, and payment options.
Across cities what are some key differences you see in different restaurants?
In terms of differences between cities, one of the most notable is the availability of different types of cuisine. For example, cities with large tourist populations often have a wider variety of unique cuisine and chef-driven restaurants, cafés and bars than cities with smaller tourist populations. Additionally, cities with higher incomes tend to have more upscale restaurants.
What are people looking for in an ideal dining experience?
The key is to create a unique and memorable dining experience for customers. To achieve this, we focus on a menu that is both creative and innovative, while also offering a wide variety of dishes that appeal to a variety of tastes. We have also worked to create a welcoming atmosphere in my restaurant, with friendly and attentive staff, comfortable seating, and a pleasant ambience.
What are some of the trends that you see succeeding in the dining space this year?
We believe in using fresh, local ingredients to create delicious, creative dishes that are both healthy and flavorful. We also strive to provide excellent customer service and to ensure that each customer leaves our restaurant feeling satisfied and happy. We work to ensure that my restaurant is up to date with the latest trends in the industry, such as offering vegan and vegetarian options.