What happens when a $66 billion industry gathers its best minds in one place? You get the 14th Indian Restaurant Congress & Awards (IRC). This exciting event took place on August 5-6, 2025, at Bharat Mandapam in New Delhi, alongside the Coffee & Tea Asia Summit. The IRC was not just an event; it was a movement, celebrating culinary innovation and global culinary trends.
The overriding theme, “A Global Outlook,” encouraged discussions on how Indian brands are expanding globally and how international chains are establishing their presence in India. Anil Chadha, MD of ITC Hotels, inaugurated the event, which was organized by Restaurant India & Franchise India, with support from partners like Indian Oil Corporation and Incredible India.
A diverse group gathered at the IRC, including chefs, restaurant owners, tech innovators, and policymakers. The aim was clear: share ideas and drive change in the food sector.
Industry leaders delivered key insights. Anil Chadha noted, “This generation tweets before they eat,” emphasizing that technology and artificial intelligence are shifting customer expectations. M. Mahadevan from Advantage Foods highlighted the importance of creating inclusive job opportunities for LGBTQIA+ and disabled communities alongside catering to local tastes.
Kallol Banerjee of Rebel Foods mentioned that fast delivery is the future of dining as they focus on tier-2 cities, aligning with health-conscious trends. Anjan Chatterjee from Speciality Restaurants added that their in-house app now accounts for 12% of sales, showcasing the rise of digital solutions in the food service industry.
Chef Vicky Ratnani emphasized the importance of fusion and sustainability in his culinary creations, blending global flavors while staying true to local roots. Meanwhile, Akshay Bector from Cremica Food Industries discussed the deep emotional connections brands can form with customers through authenticity.
This year also marked the launch of the Restaurant India print publication, spotlighting influential figures such as Anjan Chatterjee and Kallol Banerjee. These leaders are reshaping the culinary landscape in India.
The Congress culminated in the 14th Indian Restaurant Awards, attended by 700 guests. More than 80 awards were given to outstanding brands in categories like ‘Restaurant of the Year’ and ‘Best QSR Concept.’ This vibrant atmosphere celebrated the achievements of India’s food and beverage sector.
As dining trends evolve, the IRC continues to be a guiding light for restaurateurs. It fosters innovation, encourages partnerships, and showcases the forces shaping Indian hospitality. From trendy cloud kitchens to tech-driven dining experiences, the future of food is being crafted today, making the IRC an essential part of the culinary narrative.
