9 months ago
Swiggy's How India Eats 2025
Swiggy and Kearney have released a report called 'How India Eats 2025' that talks about how people in India are eating and what they like to eat.
The report says that by 2030, the food services market in India will be worth a lot of money, and that more people are trying different kinds of food and drinks.
People are also eating healthier and indulging in late-night meals.
The report also mentions that Indian cuisines like Goan, Bihari, and Pahari are becoming more popular, as well as global cuisines like Korean, Vietnamese, and Mexican.
Restaurants are spending more money on digital marketing to attract younger customers, and pre-booking for dining out is growing.
The report also talks about how the food delivery experience is becoming more like the e-commerce unboxing experience, with special packaging for certain dishes.
Swiggy and Kearney launched the 2025 edition of 'How India Eats' report, reflecting evolving food habits in India.
India's food services market is projected to cross US$ 125 bn by 2030, with the organized segment growing at 2x that of the unorganized segment.
Indian consumers are experimenting more with unique cuisines and restaurants, with a 20% growth in unique cuisines ordered per customer and a 30% growth in restaurants ordered from per customer.
Indulgence and health are simultaneous trends, with late-night meals growing ~3x that of dinner and healthy meals growing at 2.3x of overall orders.
India is rediscovering its hyper-regional cuisines and local beverages, while also embracing global culinary diversity like Korean, Vietnamese, and Mexican cuisines.
- Who
- Swiggy and Kearney
- What
- Launch of the 2025 edition of 'How India Eats' report
- Where
- India
- When
- Not specified
- Why
- To reflect the evolving food habits of Indian consumers and forecast the growth of the food services market
Key facts
- Report Title
- How India Eats 2025
- Partnership
- Swiggy and Kearney
- Projected Food Services Market
- US$ 125 bn by 2030
- Organized Segment Growth
- 2x that of unorganized segment
- GDP Contribution of Food Services
- 1.9% in India
- Growth in Unique Cuisines
- 20% per customer
- Growth in Restaurants Ordered From
- 30% per customer
- Growth in Healthy Meals
- 2.3x of overall orders
- Growth in Hyper-Regional Cuisines
- 2-8x of mainstream cuisines
- Growth in Local Beverages
- 4-6x of overall beverages
- Growth in Korean, Vietnamese, and Mexican Cuisines
- 17x, 6x, and 3.7x respectively
- Growth in Boba Tea and Matcha Tea
- 11x and 4x surge in search volumes
- Growth in Dining-Out Beyond Top 8 Cities
- 2x that of top 8 cities
- Growth in Pre-booking Dining-Out
- 7x of walk-in orders
- Growth in Familiar Cuisines
- 10-40% higher indexation on growth across lower price points
Quotes
Zorawar Kalra
Founder & MD of Massive Restaurants
“Operations in terms of cost of goods sold and salaries are more or less same apart from minimum wage variations. What is often lower is the rental charges that could be 15-20% below metro rates, coupled with faster break-even, makes expansion highly attractive.”
financialexpress.com
“Rising disposable incomes, exposure to global dining trends through digital platforms, and a curious, experimental consumer base have made these cities the new frontier. We have taken select brands into tier-II markets as we strongly believe that the demand for high-quality dining experiences is not restricted to metros anymore. The consumer in these cities is just as discerning, in fact, often more curious and open to experimentation.”
financialexpress.com
Naveen Malpani
Partner & consumer industry leader at Grant Thornton Bharat
“India’s F&B growth story is shifting decisively beyond metros. Tier-II and Tier-III cities offer lower costs, faster breakeven, and digitally savvy consumers.”
financialexpress.com
Sagar Daryani
President, NRAI
“The rise of aspirational consumers, supported by digital penetration and improving infrastructure, is creating fertile ground for innovation and scale. Yet, success in these markets demands strategic adaptation, whether in format, pricing, or supply chain design. These cities will play a defining role in shaping the future of India’s F&B landscape.”
financialexpress.com
Vikrant Batra
Co-founder, Café Delhi Heights
“Our brand has gained visibility, and we’ve been approached by several cities inviting us to open outlets.”
financialexpress.com
Riyaaz Amlani
MD & founder of Impresario Entertainment & Hospitality
“We’ve taken SOCIAL to cities like Lucknow, Chandigarh, Dehradun, and Faridabad, and each one has its own pulse. Our approach has always been hyperlocal, every SOCIAL draws from the pincode it sits in, reflecting the textures of India’s social spaces, from chai tapris to college canteens. Even our offerings evolve with the city. For example, we have the Local Heroes menu in Lucknow, which celebrates local flavours of the city with a SOCIAL twist. These audiences are young, connected, and proud of where they come from, and we want every outlet to feel like it truly belongs to them.”
financialexpress.com
Vedant Newatia
Founder & head chef, Atelier V
“The Indore audience is confident, experimental, and well-travelled and they respond to storytelling, design, and quality.”
financialexpress.com
