Brands
Bombay Dyeing threads profit through tough quarter
Q3 net at Rs 1.83 crore on Rs 324.02 crore revenue.
MUMBAI: The fabric may have thinned, but the stitch still holds. The Bombay Dyeing and Manufacturing Company Ltd reported a standalone net profit of Rs 1.83 crore for the quarter ended December 31, 2025, a sharp turnaround from a loss of Rs 9.92 crore in the preceding September quarter. However, profit remained below the Rs 70 crore clocked in the corresponding quarter last year.
Revenue from operations for the December quarter stood at Rs 324.02 crore, compared with Rs 362.63 crore in the September quarter and Rs 414.81 crore a year earlier. Including other income of Rs 26.60 crore, total income came in at Rs 350.62 crore, down from Rs 453.62 crore in the year ago period.
For the nine months ended December 31, 2025, revenue from operations stood at Rs 1,064.49 crore against Rs 1,246.41 crore in the previous year. Net profit for the nine month period rose to Rs 5.67 crore, compared with Rs 478.35 crore in the corresponding period last year, reflecting the absence of large exceptional gains seen earlier.
The quarter’s profit before tax stood at Rs 3.02 crore for the nine month period and Rs 588 crore for the comparable nine month period last year, driven by exceptional items of Rs 552.70 crore in FY25. In the December quarter this year, exceptional items were marginal at negative Rs 0.90 crore, compared with Rs 50.71 crore in the year ago quarter.
Total expenses for the December quarter were Rs 362.43 crore. Cost of materials consumed stood at Rs 204.10 crore, while other expenses were Rs 73.91 crore. Finance costs were contained at Rs 2.62 crore, down from Rs 3.61 crore in the September quarter and Rs 3.30 crore a year earlier.
Segment wise, the Polyester business remained the mainstay, contributing Rs 305.93 crore in quarterly revenue, compared with Rs 395.99 crore a year ago. Retail and Textile delivered Rs 14.83 crore, while Real Estate revenue was negligible in the quarter, against Rs 3.15 crore in the corresponding period last year.
Segment results before tax and finance costs showed Polyester reporting a loss of Rs 26.34 crore in the quarter, versus a profit of Rs 22.47 crore last year. Retail and Textile posted a profit of Rs 2.94 crore, while Real Estate recorded a loss of Rs 5.05 crore.
On a consolidated basis, the numbers mirrored the standalone performance. Consolidated net profit for the quarter stood at Rs 1.92 crore, against a loss of Rs 9.85 crore in the preceding quarter and a profit of Rs 70.06 crore a year ago.
Other comprehensive income for the quarter was Rs 22.53 crore, largely due to fair value changes in equity investments. Total comprehensive income for the period stood at Rs 12.61 crore on a standalone basis and Rs 12.68 crore on a consolidated basis.
As of December 31, 2025, total segment assets were Rs 2,894.42 crore on a standalone basis, with net capital employed at Rs 2,348.98 crore. Paid up equity share capital remained at Rs 41.31 crore, with earnings per share for the quarter at Rs 0.09, compared with Rs 3.39 in the corresponding quarter last year.
With revenue under pressure and polyester margins fluctuating, Bombay Dyeing’s latest numbers reflect a business navigating cyclical headwinds. The profit may be modest, but after the previous quarter’s loss, the company has at least managed to keep its weave intact.
Brands
India’s food culture takes a bold turn in 2025
From fusion desserts to experiential dining, four trends reshape how the nation eats.
MUMBAI: India’s plates just got a serious upgrade in 2025 because when tradition meets TikTok and fusion meets fitness, even the humble samosa starts feeling trendy. The Godrej Food Trends Report 2025 predicted several shifts in Indian eating habits, and the past year proved the forecasters right. From reimagined desserts to immersive dining experiences, Indian consumers showed they want authenticity, convenience, global flavours and health in equal measure.
Here are four trends that truly came alive in 2025 and are now shaping how India eats and dines:
1. Indian Desserts Get a Modern Makeover Traditional mithai found fresh life through fusion experiments. Cheesecakes, truffles and plated desserts inspired by classics like gulab jamun and rasgulla gained popularity, while chocolate-forward, fruit-led and lower-sugar options appealed to younger diners. According to the How India Eats 2025 report, desserts and ice-cream parlours were among the fastest-growing segments in organised food services. Examples: The Bombay Canteen’s Coffee Rasgulla Sundae and Le Chocolate Cakes and More’s Gulab Jamun Cake. Chef Aarohi Sanghavi of Maki Patisserie noted the shift toward seasonality and fresh Indian produce, while Chef Heena Punwani of Maska Bakery highlighted the appeal of flexible, weekend-special menus.
2. Social Media Becomes the New Menu Food discovery went fully digital. Instagram Reels, YouTube reviews and creator-led content heavily influenced dining choices, with food remaining one of the most consumed categories on social media. Restaurants began designing visually striking dishes specifically for shareability, while many diners found new spots through viral videos rather than traditional advertising. The How India Eats 2025 report revealed that over 75% of marketing spends by leading QSR chains now go toward digital channels. Cafes like Mokai and Candies became creator favourites, and brands such as Bastian Hospitality curated highly shareable pop-ups and events. Kavita Rajwade of IVM Podcasts emphasised how long-form storytelling helps decode food’s cultural and economic layers, while Pranav Joshi of Floydian Cookery admitted his page grew far beyond expectations.
3. Snacking Culture Goes Mainstream India’s love for snacks evolved into a full grazing lifestyle, with many opting for multiple small bites throughout the day instead of three structured meals. This shift spurred innovation in formats—from gourmet chips and fusion street food to protein-packed options. Restaurants responded with small-plate menus designed for sharing. The How India Eats 2025 report noted that late-night orders grew nearly 3x faster than dinner. Brands like The Whole Truth Foods and Green Snack Co. popularised clean-label snacks such as protein bars and roasted nuts. Madhushree Basu Roy of Pikturenama Studios predicted a mix of convenience, health consciousness and global influences, while freelance food writer Sharmila Vaidyanathan observed that consumers want the best of both worlds healthy options for routine snacking and traditional treats for special occasions.
4. Dining Becomes an Experience, Not Just a Meal The most noticeable shift was the rise of experiential dining. Consumers increasingly sought restaurants that offered more than good food, they wanted immersion, storytelling and chef-driven concepts. Venues like Papa’s in Mumbai (intimate tasting menus), Bombay Daak (theatrical regional flavours) and Masala Library (modernist presentations) turned meals into memorable events. Tasting menus, themed pop-ups and chef collaborations became more common, transforming dining out into entertainment. The How India Eats 2025 report highlighted how experience-led formats and storytelling are key to attracting younger diners. Chef Karan Upmanyu of ParTTwo in Bengaluru observed that new outlets are breaking away from rigid formats, focusing instead on creating relaxed spaces where people simply enjoy spending time.
As 2026 unfolds, these trends suggest India’s food culture is no longer just about what’s on the plate, it’s about how the plate makes us feel, connect and remember. From a quick Reel-inspired snack to a full theatrical dining experience, Indian diners are voting with their forks for food that is both rooted in tradition and unafraid to experiment. The table, it seems, has never been more exciting.
