India’s food services market is set to touch US$125 billion by 2030, driven by a rapidly expanding organized segment growing twice as fast as the unorganized sector, according to Swiggy’s How India Eats 2025 report released in partnership with Kearney. The report highlights that the organized segment will contribute over 60% of total industry growth and is expected to overtake the unorganized segment within the decade.
The study notes a significant shift in consumer behaviour, marked by a 20% rise in unique cuisines ordered per customer and a 30% increase in the number of restaurants ordered from. Interestingly, indulgence and health are rising together: late-night meals are growing three times faster than dinner orders, while healthy meals are expanding at 2.3x the overall order rate. In Kolkata, the evolving food landscape mirrors national trends, with strong demand for hyper-regional dishes, artisanal beverages and global flavours. Local eateries and cloud kitchens are rapidly innovating to meet rising interest in fusion menus, late-night snacking and health-focused bowls. The city’s young consumers are also driving the surge in Korean, Mexican and specialty teas, making Kolkata an emerging hotspot for experimental dining.
The report also highlights the rise of hyper-regional cuisines such as Goan, Bihari and Pahari, growing at 2–8x, while beverages like Buttermilk and Sharbat are expanding at 4–6x. Global culinary diversity is booming as Korean, Vietnamese and Mexican cuisines see record uptake. Swiggy CEO Rohit Kapoor said the sector has undergone “disproportionate evolution,” noting that quick-commerce expectations are shaping demand, with Swiggy’s 10-minute delivery service now contributing over 10% of platform orders. Kearney’s Rajat Tuli added that growth outside the top metros is twice as fast, driven by Gen Z and new consumption hubs. The report concludes that the next phase of expansion will depend on speed, affordability and enhanced experiences, as restaurants increasingly rely on digital marketing, innovative packaging and pre-booked dining models.
