Exotic superfoods are taking over Indian café menus — and Gen Z can’t get enough

Superfoods in Indian cafe menus: From single-origin Indian coffee to creative blends infused with vanilla, cranberry, and orange, the focus is on flavour without guilt (Images: The Hazelnut Factory and The Piano Man)

Walk into any trendy café today, and you’re likely to spot a burst of green matcha lattes, edamame, acai berry smoothie bowls, single-origin coffee, and toast crowned with creamy avocado. What once seemed niche is now mainstream — exotic superfoods have officially made their way into café menus across India. These ingredients provide a unique selling point, helping establishments stand out while catering to the evolving tastes and preferences of their customers.

Today, Indian consumers are well-informed about global food trends and the health benefits of different ingredients, and chefs are equally aware and responsive to these preferences. Says Manoj Kumar Pandey, Partner Chef at The Piano Man, “Some of the most popular drink trends in India include matcha lattes, fruit-infused cold beverages, and various iced coffee options. These drinks are loved for their refreshing taste, visually appealing presentation, and perceived health benefits. Other emerging trends include adaptogenic drinks, turmeric lattes, and signature coffee blends. Fusions like matcha paired with Indian spices, or avocado toast topped with locally sourced ingredients such as chutneys or nuts is the kind of fusion appealing to customers.”

What’s driving this trend is the mindset shift toward mindful indulgence. Gen Z and millennials aren’t just eating out but they’re eating with intent. People today seek indulgent flavours that also feel wholesome and balanced. By introducing wellness-driven ingredients and emphasizing 100 percent vegetarian menus, many cafés are promoting what they call “conscious indulgence.”

From single-origin Indian coffee to creative blends infused with vanilla, cranberry, and orange, the focus is on flavour without guilt.

Lattes made with jaggery instead of sugar, dairy alternatives like oat or almond milk, and desserts sweetened with coconut or dates are becoming increasingly common. It’s a movement that bridges the gap between wellness and creativity — a café culture that lets you have your treat and feel good about it too. Ankit Sahni, Founder of The Hazelnut Factory, informs, “Wellness drinks like vanilla, mango, and berry matcha appeal to health-conscious guests, while colourful coolers such as Kiwi Mojito and Mango Island Breeze attract younger audiences seeking both taste and visual appeal. Every drink strikes a harmony between health, indulgence, and aesthetics, designed to be flavour-forward, visually appealing, and social-media-worthy. By combining global café formats with Indian ingredients, coffee origins, and local preferences, cafes are encouraging craftsmanship and innovation in food menus.”

There’s no denying that social media has played a massive role in propelling the superfood trend forward. A visually vibrant smoothie bowl or an emerald-green matcha latte does more than just satisfy hunger — it tells a story of health, creativity, and culture. For cafés, these photogenic creations translate into digital visibility, and for customers, they offer an opportunity to share their lifestyle choices with pride.

While social media play a major role in making these trends go viral, cafes are also paying special attention to storytelling and flavours to ensure the menu truly stands out. Sahni adds, “Localisation plays a key role not only to suit the Indian taste palette but also to evoke a sense of nostalgia through familiar, comforting flavours. Innovative creations like matcha paired with mango, vegan bowls such as the avocado chickpea Buddha bowl infused with Indian spices, and artisanal sweets like the cashew tiramisu add a unique twist to the classic recipes.”