Top food trends to watch out for in 2025 according to industry experts

From AI-curated menus to robotic kitchen assistants, technology is helping chefs push the boundaries of creativity while improving operational sustainability (Images: CAMO - Modern Cookhouse and Arts Room)

In the year 2025, the culinary world is poised for an exciting transformation, blending tradition with innovation, hyper-local flavours with global influences, and cultural nostalgia with cutting-edge technology. From the resurgence of indigenous ingredients to AI-powered dining experiences, the food landscape is evolving rapidly. Here’s a look at the key trends shaping the way we eat this year, with insights from leading industry experts.

A renaissance of regional Indian cuisine:

Indian food is experiencing a renaissance, with more states stepping into the spotlight. According to Chef Parth Saxena, Culinary Director at Arts Room, “Hyper-local ingredients and lesser-known regional dishes are making their way onto mainstream menus. As Indian diners become more adventurous, they are embracing flavours from the Northeast, coastal regions, and the heartlands.”

This shift isn’t just about nostalgia; it’s a conscious effort to preserve culinary heritage. Expect to see a revival of forgotten cooking techniques, fermented foods, and ancient grains like millets—ingredients that are not just delicious but also sustainable and nutritious.

Mexican and Korean flavours take center stage:

Indian palates are becoming increasingly global, and one of the biggest flavour crossovers is happening with Mexican and Korean cuisines. Once limited to fast-food adaptations, these flavours are now finding their way into fine dining and casual eateries alike. “Mexican food is moving beyond the usual Tex-Mex offerings,” notes Chef Saxena. He adds, “Expect to see more authentic tacos, mole sauces, and bold chili profiles.” Similarly, Korean flavours are adding an unexpected twist to European and Indian classics, with gochujang-infused pasta, kimchi butter steaks, and soju-based cocktails making their mark.

Tech-driven dining experiences:

The restaurant industry is undergoing a digital transformation, with AI and predictive analytics changing the way we order and experience food. Vikas Khurana, Founder of CAMO - Modern Cookhouse, sees AI-powered personalisation as a game-changer. “Predictive analytics is allowing restaurants to understand customer behavior like never before—how they search for food, what influences their choices, and even their mood-based ordering patterns,” he explains.

Additionally, smart kitchens and automated culinary processes are redefining efficiency in the food industry. From AI-curated menus to robotic kitchen assistants, technology is helping chefs push the boundaries of creativity while improving operational sustainability.

The return of luxury ingredients:

Luxury dining is seeing the resurgence of high-end ingredients, thanks to advancements in ethical farming and accessibility. Saxena points out that caviar is making a comeback, with ethically farmed sturgeon becoming more widely available. “Caviar is no longer just for fine dining; it’s finding its way into casual luxury dishes like sushi rolls, canapés, and even pasta,” he says. Beyond caviar, ingredients like koji, miso, and lab-grown meats are poised to elevate both Indian and international cuisine, offering innovative dimensions to traditional dishes.

Food meets pop culture:

One of the biggest influences on dining trends is social media, particularly platforms like Instagram, TikTok, and YouTube. “Food reels and viral recipes are dictating what people want to try. Homegrown food influencers are redefining discovery, making food trends more accessible and dynamic,” says Khurana.

Additionally, pop culture phenomena from K-dramas to reality cooking shows like MasterChef are shaping how people perceive and experiment with food. Global travel bloggers, such as Mark Wiens, have introduced audiences to diverse cuisines, further fueling an appetite for culinary exploration. As Khurana aptly puts it, “It’s about staying true to our roots while welcoming global influences. Restaurateurs and chefs are not just innovating but also preserving and showcasing Indian cuisine on a global stage.”