New Delhi’s Bharat Mandapam became the epicentre of India’s food and beverage industry on 5–6 August, as the 14th Indian Restaurant Congress & Awards (IRC), co-located with the Coffee & Tea Asia Summit 2025, brought together the country’s most influential hospitality leaders, chefs, restaurateurs, technology disruptors, and policymakers. The event, organised by Restaurant India & Franchise India, was supported by brands like Cremica, Indian Oil Corporation, Trufrost & Butler, and Happilo, along with institutional supporters including Incredible India, Indian Culinary Forum, and HOTREMAI.
Themed “A Global Outlook”, this year’s IRC focused on how Indian brands are venturing into global markets while international chains deepen their roots in India. Discussions explored cuisine innovation, restaurant design, storytelling, and evolving customer experiences. The tone was set by ITC Hotels MD and Conference Chairperson 2025, Anil Chadha, who declared, “This generation tweets before they eat,” underlining how AI-driven plating, taste innovation, and authenticity are reshaping the dining landscape.
From inclusivity to hyper-local menus, the two-day summit was a melting pot of ideas. M. Mahadevan, Chairman of Advantage Foods, emphasised making cuisine “fast, affordable, inclusive,” with a commitment to creating jobs for LGBTQIA+ and differently-abled communities. Kallol Banerjee, Co-Founder of Rebel Foods, pointed to tier-2 cities as the next growth frontier, driven by health-conscious consumers and kitchen technology. In the quick service restaurant segment, Anjan Chatterjee, CMD of Speciality Restaurants, acknowledged the intense competition — “It’s Zepto vs Blinkit now” — noting that his brand’s in-house app now accounts for 12% of sales.
Brand building and authenticity were recurring themes. Akshay Bector, CMD of Cremica Food Industries, spoke about creating “long-term brand love,” citing the enduring appeal of Bukhara as an example of heritage meeting customer delight. Meanwhile, Chef Vicky Ratnani, Founder of SpeakBurgers, described his culinary philosophy as “fusion, seasonality, and soul,” blending global Indian flavours with sustainable sourcing.
A key highlight was the launch of Restaurant India’s print edition, celebrating India’s food service game-changers. The inaugural cover featured three industry stalwarts — Anjan Chatterjee, Kallol Banerjee, and Vicky Ratnani — each representing different facets of culinary leadership and innovation.
The Indian Restaurant Awards on 5 August turned the spotlight on excellence in the F&B sector. With over 500 nominations and 80 winners across categories such as ‘Restaurant of the Year,’ ‘Best QSR Concept,’ ‘Coffee Chain of the Year,’ and ‘Executive Chef of the Year,’ the gala drew an audience of more than 700 industry professionals. The winners represented both established giants and rising stars, reflecting the diversity and dynamism of the Indian food landscape.
The Coffee & Tea Asia Summit, held alongside the IRC, added another layer of depth to the event. Beverage innovators showcased new blends, brewing technologies, and café concepts, highlighting how coffee and tea culture is evolving in India and influencing food service strategies.
Beyond awards and panels, IRC 2025 served as a platform for forging business partnerships, exploring franchising opportunities, and sharing operational best practices. Sessions ranged from financing and technology adoption to sustainability and supply chain innovation. Live demonstrations and tasting sessions ensured the event wasn’t just about talking food but experiencing it.
Organisers say the Congress’ role is increasingly vital as India’s food service market, currently valued at $66 billion, is projected to nearly double by 2030. As dining trends shift towards faster service, healthier menus, experiential dining, and sustainability, platforms like IRC provide the industry with the vision and tools to adapt.
The 2025 edition made it clear that the future of Indian dining will be shaped by both technology and tradition. From AI-powered kitchens to hyper-local sourcing, from cloud kitchens expanding abroad to luxury brands embracing regional flavours, the industry is in the midst of a creative and commercial renaissance.
As the lights dimmed on the final day, one takeaway stood out — the IRC is more than just an annual event; it’s where India’s hospitality sector comes to forecast the next chapter of its story. Or, as one participant put it, “From the kitchen to the cloud, from flavour to fintech — the future of food is being written here.”
