If you love sourdough, then 2025 is going to be your year. Says who? Says the 10th annual list of anticipated food and drink trends by the US-based retail giant, Whole Foods, known for its ethically sourced groceries and stellar baked goods. The humble sourdough came into the spotlight during the pandemic as home bakers across the world cultivated their own starters. Now this gut-friendly, tangy starter is geared to show up in a plethora of snacks, viral recipes, and even pastas. The list also predicts an increased interest in seaweed and more plant-based aquatic ingredients as well as snacks with international influences. Thanks to the boom of e-commerce, we in India too can easily get hold of international beverages, candies, chips, and dips online, if not from our nearest departmental store.

This privilege to be able to sample flavours from across the globe not only reinstates our position in the global village but also leads to refinement of our palates. The interaction of different regional and international ingredients and cooking techniques is what births fusion food. Throughout history, people have exchanged facets of their culture with each other. Food, being one of its prominent pillars, has often travelled from one region to the next, transforming in the process to suit the local preferences. Indo-Chinese, Tex-Mex, and Japanese-Peruvian fusions (also known as Nikkei cuisine) are examples of the infinite possibilities and popularity of fusion food. In 2025, with the world being interconnected like never before, the enthusiasm for fusion food is predicted to only grow.

You can certainly expect more innovative commingling of cuisines to create viral mishmash sensations like Korean tacos, sushi burritos, butter chicken mac and cheese, and ramen burgers that took over your social media feeds in the past. Consumers now seek diverse culinary experiences, especially the younger generations craving bold and dynamic sensory adventures, and this is what is predicted to further propel the demand of global and fusion cuisines. Here’s how you too can make the most of this trend in the new year and delve into the world of fusion food:

The Best of Indian Fusion

The first Asian to be inducted into the prestigious International Food and Beverage Gourmet Hall of Fame and an unparalleled food columnist, author, gastronome, and food consultant, Jaspal Inder Singh Kalra (popularly known as Jiggs Kalra) helped elevate Indian fine dining globally back in the day. Considered as one of the greatest ambassadors of Indian food of all time, his son and restaurateur, Zorawar Kalra took his father’s legacy a step further by introducing Farzi Café. Envisioned as a gourmet bistro and with multiple locations in India and abroad, it combines Indian cuisine with modern presentations and cooking techniques like molecular gastronomy. Some of their signature dishes are built around elements like cheela and thepla tacos, dal chawal arancini, and smoked chicken khichdi.

The Indian fusion scene has always been vibrant, with forerunners like Indian Accent located at The Lodhi in New Delhi. Winning multiple awards and accolades for their pioneering take on Indian cuisine by complementing its traditions with global ingredients and techniques, it owes a lot of its success to its former Culinary Director and Head Chef, Manish Mehrotra. With two more locations at Mumbai and New York now, the restaurant continues to live up to its reputation under the new leadership of Chef Shantanu Mehrotra.

Ekaa in Mumbai, which follows a novel concept of naming each dish after its primary ingredient, is also a fusion seekers paradise with its Head Chef and Partner, Niyati Rao’s innovate menu highlighting the freshest local produce with a global flare. Having previously worked at Noma in Copenhagen, she belongs to the latest wave of the industry that consciously engages in redefining assumptions and expectations around Indian gastronomy.