Pistachio is emerging as the culinary star of 2025, moving beyond its traditional role in Indian mithai to dominate menus with innovative dishes and drinks. From pistachio-infused matcha lattes to gourmet pizzas and decadent desserts, this vibrant green nut captivates chefs and food enthusiasts with its creamy texture, earthy flavor, and Instagram-worthy hue.
The pistachio craze gained momentum after a viral pista-stuffed chocolate slab from Dubai sparked global interest. Now, the nut is popping up everywhere. In Mumbai, Sage & Saffron’s pistachio gelato and baklava cheesecake are menu standouts, while TwentySeven Pizza & Bakes, under the same hospitality group, has made waves with its Pistachio Pesto Pizza—a blend of pistachio-based pesto, stracciatella, mozzarella, and Parmesan. “Pistachio’s versatility and subtle luxury make it a game-changer,” says head chef Akshat Agarwal. “It’s no longer just a garnish—it’s the star.”
In Delhi, Monique’s executive chef, Maxime Montay, is reimagining French classics with pistachio flair. His Pistachio Paris-Brest, featuring choux pastry filled with pistachio mousseline and orange blossom ganache, is a hit. Montay also introduced a pistachio-apricot Opera Cake inspired by Mediterranean flavors. “Pistachio is a dream ingredient,” he says. “It pairs beautifully with chocolate, fruits, coffee, and matcha.”
Beverages are also getting the pistachio treatment. Tata Starbucks rolled out a Saffron Pistachio Latte and Frappuccino last Diwali, blending festive familiarity with modern appeal. “It resonated with customers for its balance of tradition and innovation,” says Mitali Maheshwari, head of product and marketing at Tata Starbucks. Meanwhile, Montay’s Pistachio Iced Matcha Latte and mango-pistachio dessert are drawing crowds at Monique’s café.
India’s pistachio obsession is fueled by growing imports, as the country relies entirely on foreign supply, primarily from the U.S. and Iran. The U.S. Department of Agriculture projects India will import 40,000 tonnes of pistachios in 2024-25, up from 34,435 tonnes the previous year. “Premium positioning and limited local production give pistachio an exclusive edge,” says Rajeev Pabreja of the Nuts and Dry Fruits Council (India).
Beyond taste, pistachio’s health benefits—high protein, fiber, and antioxidants—make it a favorite among wellness-conscious consumers. However, nutritionist Divya Gandhi warns against overindulgence in processed pistachio products. “Whole, unsalted pistachios are best to maximize benefits without added sugars or fats,” she advises.
From pistachio halwas to gourmet spreads rivaling Nutella, the nut’s quiet evolution is reshaping India’s food landscape. “Pistachio bridges nostalgia and modernity,” says Agarwal. Whether it’s a high-end mille-feuille or a humble kulfi, this green gem is proving it’s more than a trend—it’s a culinary movement.
Corporate news