The Indian Food Services industry is the third-largest service sector in the country, following only Retail and Insurance. It is 20 times the size of the film industry, 4.7 times of hotels, and 1.5 times of the pharmaceutical sector. The rapidly evolving food services sector is led by the Indian restaurant industry, which is expected to experience a massive growth of roughly 10.4% CAGR for the next 5 years, between 2018 and 2022, to reach INR 5.5 trillion by 2022, as per a report by CARE Ratings.
The Indian restaurant industry has undergone tremendous changes over the past few years when it comes to innovation. In addition, the cuisine of India is one of the world’s most diverse culinary offerings, characterized by its sophisticated and subtle use of the many spices, vegetables, grains, and fruits grown across the country. The cuisine of each geographical region includes a wide assortment of dishes and cooking techniques, reflecting the varied demographics of the ethnically diverse Indian subcontinent.
Evolution of Indian cuisine
Molecular gastronomy has existed all around the culinary world for many years now. In light of this, the highly adaptive Indian cuisine has embraced countless exciting new formats, which have made it one of the hottest selling propositions in the country since the last decade.
Although Indian cuisine is highly region-specific, there are certain common threads that unite the different culinary practices. Throughout the nation, the cuisine is highly dependent on curries, which are gravylike sauce or stew-like dishes, with meat, vegetables, or cheese, although the particular spice mixtures, degree of liquidity, and ingredients, are determined by regional preferences.
This story is from the November - December 2019 edition of foodService India.
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This story is from the November - December 2019 edition of foodService India.
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