India’s beer scene has undergone a revolution in the last few years, and beer aficionados are now on the lookout for more than just a chilled pint. They want exciting and share-worthy experiences that turn a simple meal into a memorable story they can tell their friends.
The stories start early with the clink of glassware, the warmth of spices, and the buzz of holiday cheer as the Christmas drinks begin to work their magic.
Every December, you will come across familiar scents wafting through kitchens everywhere in your neighbourhood.
These days Diwali celebrations are not just about firecrackers, oil lamps, lights, and traditional sweets. Modern India views it as an opportunity for refined and elegant entertainment in classy social gatherings that strongly embrace the cocktail culture.
Navratri (translation: nine nights) is one of the most celebrated Indian religious festivals of the year. During this period many followers observe a 9-day fast that is committed to the worship of Maa Durga, detoxification, and a spiritual cleansing of the mind and body.
In 2025, the Confederation of All India Traders (CAIT) projects that ₹4,000 crore worth of sweets and related gifts will be sold during Raksha Bandhan. For food businesses, this isn’t just a festival; it’s a clear commercial window.
Ganesh Chaturthi is not just a time for devotion, cultural expression, spiritual and community bonding; it is also a food-dominated festive surge for sweet makers and food businesses.
The sweet sales of Maharashtra alone exceed ₹3,000 crore (according to recent estimates) during this 10-day festival, with modak dominating the lion’s share. Whether it’s temples, organised community pandals, or homes, the demand for prasad for Ganpati increases year on year. This not only highlights significant opportunities for food service businesses but also brings with it some challenges.
Cocktail culture in 2025 is all about mixing old favourites with bold new ideas. From classic drinks with a twist to eco-friendly ingredients and high-tech creations, bartenders are shaking things up in exciting ways. Whether it is a spicy Michelada, a turmeric wellness cocktail, or a fruity zero-proof spritz, there is something for every taste.
Restaurants and bars are infamous for being some of the most wasteful businesses in the world. However, as consumer preferences shift towards sustainability, waste reduction, and complete food utilisation and recovery, your HoReCa business must too. More than public perception, serving sustainable cocktails has numerous economic benefits too.
Have you ever thought about opening a vibrant restaurant or maybe a cosy cafe? Like many others, you too may have been discouraged after finding out the enormous amount of investment one needs to make. What if we told you there was a way to realise this dream of yours at a fraction of the cost?
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