The conversation has moved well beyond cutting sugar or choosing low-calorie options. In 2026, this trend will make a stronger impact as wellness becomes an everyday expectation rather than a niche preference.
Today’s diners are increasingly conscious, seeking balance, personalization, and purpose in what they eat. They prefer meals that feel nourishing and light, prioritising well-being over excess.
As we look towards 2026, I see a clear preference for experiences that are culturally grounded and driven by storytelling, where food becomes a way to share personal histories and regional identity rather than just a menu offering. Building on this foundation, they have continued to expand our pop-up format to spotlight cuisines such as an Anglo-Indian fest curated by Chef Bridget White-Kumar and the Nair-on-Fire pop-up led by Chef Sara Jacob Nair which presented redefined hyper-local regional cooking from Kerala.
Popups are not a short-term format but a sustained culinary direction, one that aligns closely with how dining expectations are evolving and will continue to shape meaningful food experiences through 2026 and beyond.
What anchors this philosophy is hyperlocal sourcing of ingredients that are within 100 kilometres, which carry a freshness, a story, and a human connection. Ancient grains and modern techniques help us honour tradition while cooking for today.
Adopting immersive culinary storytelling, allows restaurateurs and culinary professionals to move beyond menus as mere offerings and transforms them into narratives which celebrate heritage, honour local ecosystems, and build deeper connections with guests while safeguarding culinary traditions for the future.
What’s changing is how intentionally they are being used. Before, botanicals were usually background flavours or garnishes. Now, they are like the hero. In the coming year, we’ll see them move beyond fine dining into more everyday usage. This shift will shape F&B in 2026 because of how people want to eat and drink today.
In today’s kitchen, technology supports precision, but it is the human touch that brings warmth and soul to the food.
Wellness and pleasure are no longer viewed as opposing ideas, but as complementary aspects of a refined lifestyle.
Read the full story that first appeared in Hotelier India’s Feb 2026 issue here:
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