"We will see the rise of hyper-regional Indian cuisine, sustainable sourcing, and AI-integrated service models'

Starting his journey at 19, restaurateur PRIYANK SUKHIJA is credited with creating well-known brands such as Lord of the Drinks, Plum by Bent Chair, Diablo, Lazeez Affaire, and Tamasha, among others. With over 30 restaurants in 23 years, he truly understands what the consumer wants. We caught up with him to get his views on food trends, tech in F&B, and much more.

- Priyank Sukhija

What are some of the top food trends in 2025?

PS: In 2025, we are going to see a stronger shift toward conscious consumption. Diners today aren't just looking for good food; they want meaningful experiences, clean ingredients, and transparency. We will also see the rise of hyper-regional Indian cuisine, sustainable sourcing, and AI-integrated service models. The bar for what's considered “premium” is changing. People want unique storytelling with their meals.

Wellness menus are pegged as one of the key trends - your view on wellness-focused menus in the Indian market?

PS: Wellness is no longer a niche; it's a necessity. We have seen a growing demand for plant-forward, low-carb, gluten-free, and gut-friendly options. At First Fiddle, we are integrating wellness subtly. We don't want to compromise on flavour or experience, but we are offering smarter, more balanced choices. India is a diverse market, and wellness menus need to reflect that diversity while still being aspirational.

How has tech enhanced the restaurant business?