If your kitchen runs on LPG, and most Indian restaurants do, your gravies are quietly burning through your gas budget every single service. A classic makhani base, a dal makhani, and a rich korma: each one demands 60 to 90 minutes of active flame before the protein even enters the pan
If you step back and look at how Indian menus are being built right now, one thing becomes clear very quickly: the broad-stroke categories aren’t working anymore. “North Indian” and “South Indian” were always shorthand. They were convenient labels that covered a lot of ground without saying much.
As concerns around LPG availability and rising refill costs persist in several parts of India, FMCG companies are sharpening their focus on the no-cook food category, seeing it as a timely growth lever driven by both necessity and evolving consumption habits. Industry executives say that intermittent supply disruptions, coupled with higher cylinder prices, are nudging consumers toward convenient, ready-to-eat (RTE) and ready-to-prepare (RTP) options
If you step back and observe how consumers interact with food today, one thing becomes clear very quickly: they decide fast. Not after reading the menu, and not after finishing the dish, but in the first few seconds.
The Indian foodservice market is a beautiful, chaotic, and overcrowded jungle. New brands pop up on Swiggy and Zomato every hour, screaming for attention with flashy packaging and deep discounts.
If there’s one thing we’ve learnt from watching Indian menus evolve over the last few years, it’s this: consumers are no longer interested in choosing sides. They don’t want to decide between indulgent or healthy, fast or crafted, premium or affordable.
You can have a Michelin-star recipe and a prime location, but if your signature butter chicken or your Peri Peri fries taste different every Tuesday, you don’t have a brand; you have a gamble. And in 2026, customers don’t gamble with their money; they reward consistency.
Holi service isn’t just slow. It’s also loud, fast, and thirsty. You’ll have people walking in after a morning of Holi fun, families dropping by in groups, and guests wanting something cold before they even look at the food menu.
That’s why drinks matter so much during the festival.
It’s 2026, and if you aren’t treating your beverage menu as the heavyweight champion of your balance sheet, you’re missing the biggest trick in the book. Let’s look at the hard data: India’s non-alcoholic beverage market is currently on an explosive trajectory, projected to reach $64.2 billion by 2033 with a CAGR of 7.6%.
Five years ago, the beverage menu was an afterthought, a side hustle to your main cuisine. Today it is one of the biggest profit engines for a food business. The current wave of Indian consumers are more savvy, adventurous, and demanding when it comes to the overall beverage experience.
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