When India Served the Future on a Platter — Highlights from IRC & Coffee & Tea Asia Summit 2025

What happens when an industry worth $66 billion, projected to nearly double by 2030, gathers its brightest minds under one roof? You get The 14th Indian Restaurant Congress & Awards (IRC)—a spectacular showcase of culinary evolution, tech-infused dining, and global ambition. Held on 5–6 August 2025 at Bharat Mandapam, New Delhi, and co-located with the Coffee & Tea Asia Summit, this year's IRC was more than an event—it was a movement.

A Global Outlook: The Theme that Tied It All Together

From Indian brands going global to global chains finding roots in India, the theme “A Global Outlook” set the tone for a dynamic exchange of ideas around cuisine, design, storytelling, and service.

Anil Chadha, MD of ITC Hotels, inaugurated the event, organized by Restaurant India & Franchise India, supported by visionary partners like Cremica, Indian Oil Corporation Ltd., Trufrost& Butler, Happilo, and institutional supporters such as Incredible India, Indian Culinary Forum, AIFPA, HOTREMAI and others.

Who Was in the Room?

Chefs, restaurateurs, tech disruptors, policymakers, beverage innovators, food service leaders, and trend-watchers gathered for two days of inspiration and actionable insights. And yes, the aroma of change was unmistakable.

Key Takeaways from the Industry Leaders

“This generation tweets before they eat.” – Anil Chadha, MD, ITC Hotels & Conference Chairperson 2025 He stressed how AI-driven plating, taste innovation, and authenticity are redefining consumer expectations.

“Fast, affordable, inclusive.” – M. Mahadevan, Chairman, Advantage Foods Pvt Ltd Mahadevan emphasized tailoring cuisine to local demand—and creating jobs for LGBTQIA+ and disabled communities.

“Quick delivery is the future of all food.” – Kallol Banerjee, Co-Founder, Rebel Foods

Rebel Foods is doubling down on tier-2 markets, with health-conscious consumers and kitchen tech leading the charge.

“It’s Zepto vs. Blinkit now.” – Anjan Chatterjee, CMD, Speciality Restaurants QSR is getting sharper and faster. Anjan revealed their in-house app now accounts for 12% of sales.

“Touch the customer deeply.” – AkshayBector, CMD, Cremica Food Industries Ltd Bector highlighted long-term brand love and how Bukhara’s journey symbolizes what’s possible when authenticity meets customer delight.

“Fusion, seasonality, and soul.” – Chef Vicky Ratnani, Founder, SpeakBurgers From global Indian flavors to sustainable sourcing, Vicky is crafting dishes that travel the world while staying rooted.

Entrepreneur Restaurateur — A New Chapter Begins

This edition marked the debut of Restaurant India print publication, spotlighting India’s F&B game-changers. The cover stars?

· Anjan Chatterjee – The culinary visionary behind Mainland China and Oh! Calcutta

· Kallol Banerjee – Global cloud kitchen pioneer, Rebel Foods

· Chef Vicky Ratnani – India’s storytelling chef pushing global flavor frontiers

It’s Gala Time

Restaurant India hosted the 14th Indian Restaurant Awards on 5th August 2025 at Bharat Mandapam, New Delhi. IRA garnered nominations from 500+ brands, with 80+ brands winning the awards. 700 attendees attended this event and celebrated the outstanding achievements in India’s F&B sector, earning both media spotlight and national recognition. There were various categories like ‘Restaurant of the Year,’ ‘Best QSR Concept,’ ‘Coffee Chain of the Year,’ ‘Executive Chef of the Year’ among others.

The Road Ahead

With dining trends shifting rapidly, IRC continues to be a lighthouse for restaurateurs navigating change. This year’s edition did more than award excellence—it fueled innovation, sparked collaborations, and spotlighted the new forces shaping Indian hospitality.

From the kitchen to the cloud, from flavor to fintech—the future of food is being written now, and IRC is where the story begins.