Industry Insiders: What We’re Asking For in 2026

As the year turns, we pause to ask the people shaping food and hospitality one revealing question: what do you want more of? From coffee and chocolate to farms and bars, this is a collective wish-list for 2026, rooted not in forecasts, but in lived experience, intention, and hope for how we cook, make, and gather in the year ahead.

Heena Punwani: Meaningful Creation

Heena Punwani is chef and owner of Maska Bakery
“My biggest wish for the food space in 2026 is a deeper sense of intention and more focus towards craft. Over the last few years, food has become extremely trend-driven, and while that energy can be exciting, it can also take away from meaningful creation. I hope 2026 is the year we move away from doing things just because they’re ‘viral’ and instead focus on why we’re cooking or baking something in the first place. For me, that means paying more attention to research and technique, and creating things that feel thoughtful and grounded without losing a sense of joy — because joy is at the heart of why desserts exist.”

Chaitanya Muppala: Product Integrity

Chaitanya Muppala is the founder of Manam Chocolate, and CEO Distinct Origins.
“My hope for 2026 is that consumers begin to detach from trend cycles and Instagram aesthetics, and realign their sense of value with what truly matters: the inherent integrity of a product. It means looking beyond the hype to the real story namely ethically sourced ingredients, thoughtful craftsmanship, and the human hands and communities behind every experience. I would love to see people rediscover the joy of savouring and sharing food experiences for their depth and honesty, rather than chasing the next fleeting bandwagon. True value isn’t in the gloss; it’s in the care, intention, and connection that great food quietly carries.”

Minakshi Singh: Inclusive and Diverse F&B Teams

Minakshi Singh is the CEO, and co-founder at Sidecar , Cocktails & Dreams Speakeasy, The Brook, India Bartender Show, The Old House Kathmandu.
”I would definitely love to see more diverse and inclusive F&B teams across India. I would love for more women and other genders coming forward, and taking their space on the floor, in the bar, in management, as chefs in the kitchen. It makes for much more fun and inclusive spaces, and defines a cultural movement. It leads to progressive spaces and definitely a healthier environment.”

Avnisha Kapoli: A Deeper Look at Indigenous Ingredients

Avinash Kapoli is the co-founder of Soka, Kompany Hospitality.
”One trend I’d really like to see in 2026 is more experimentation with indigenous, regional ingredients. A lot of bars are moving away from the usual truffles and imported flavours, and instead looking at what grows around us, like kokum, gondhoraj lime or starfruit, these are flavours we grew up with. I even see people now using jackfruit which most people in the south consume as fruit but is eaten like a vegetable up north, or even jujube berry and dimri [a type of fig]. These ingredients have been part of our culture for generations, but we’re only now beginning to understand how interesting they can be in cocktails. I hope the industry continues to explore this direction, there’s so much depth and diversity in Indian regional produce, and I think it can shape a cocktail culture that feels genuinely Indian, and take it to the world to try.”

Ralph Prazeres: Industry Collabs

Ralph Prazeres is the chef and owner of Praça Prazeres, and Padaria Prazeres.
”The one thing I am looking forward to in the new year is the coming together of chefs or restaurants and creating great experiences through pop-ups and new menus. It will be fun and exciting. I am personally looking forward to working with some of the best chefs in India, and challenging myself by going out of my comfort zone [to do something like Feast in the Fields]. These collaborations create new experiences and help us grow with each other.”

Anushka Neyol: Fermentation as Routine

Anushka Neyol is the founder, Three One Farms and co-founder, Meld
”I wish to see fermented foods move into everyday life, out of niche menus and specialised kitchens and into retail in a way that makes them familiar, accessible and routinely eaten. As these flavours become part of daily cooking and snacking, new flavour profiles can feel intuitive rather than acquired.

I also hope brands learn to justify their pricing through the quality of their ingredients and the integrity of their processes. Food that speaks of the work behind it, and brings the farms and farmers who grew it into view.”

Ashish D’Abreo: Authentic Storytelling

Ashish D’abreo is the co-founder of Maverick & Farmer Coffee
“I would like to see more authenticity in what we are doing and what we are offering in the coffee space….in terms of making it more culturally relevant. How do we create a truly unique Indian tradition around specialty coffee? it would mean looking at what we consume, how we brew, the kind of ingredients used, the profiles of roasts, and tasting notes. It is something that we have been doing, and I would like to see more companies doing the same, instead of blindly aping the West.”