Mumbai’s changing food culture took centre stage as the Godrej Food Trends Report (GFTR) brought together chefs, restaurateurs, food writers, hospitality professionals and media representatives to discuss trends expected to shape how India eats in the coming years.
The Mumbai roundtable was the fourth stop in the report’s multi-city editorial journey towards its 10th edition, scheduled for release in 2027. Published by Godrej Vikhroli Cucina, the culinary owned-media platform of Godrej Industries Group, the 2026 edition is based on the theme ‘Stories’, exploring the growing influence of regional identity, food narratives and new dining experiences.
Three trends were highlighted during the Mumbai discussion — ‘Storytelling’, ‘Provenance Pincoded’ and ‘Savoury Cocktails’. The conversation also covered changing dining habits, home cooking, the influence of food media and the growing connection between food and travel.
Participants included food writer and restaurant reviewer Raul Dias, food writer and actor Kunal Vijayakar, Soam founder Pinky Chandan Dixit, communication specialist Samreen Tungekar, The Big Forkers and Seeti co-founder Sid Mewara, Atelier House Hospitality CEO Panchali Mahendra and Elevenses Hospitality co-founder Nikhil Merchant.
The trends were also reflected through a curated meal at Loya, where regional ingredients such as Himalayan walnuts and Kashmiri anardana were used to highlight provenance. Loya Dum Murgh was carved and served in front of guests, adding an element of theatre and storytelling to the dining experience.
Sujit Patil, chief communications officer at Godrej Industries Group, said the report has developed into a platform for identifying emerging trends across India’s culinary landscape. The journey towards its 10th edition has taken these conversations directly to different cities and the people influencing their food cultures.
Rushina Munshaw Ghildiyal, curating editor of the Godrej Food Trends Report, highlighted Mumbai’s importance in shaping India’s dining-out culture.
The roundtable was held at The Taj Mahal Palace in Colaba, followed by lunch at Loya. The experience focused on regional cuisines, micro-regional ingredients, traditional cooking techniques and distinctive flavours.
As Indian consumers increasingly look for food experiences connected with regional identity, provenance and discovery, the discussions highlighted how food is moving beyond what is served on the plate to include the people, places and stories behind it.