Brands
Clovia ropes in Nikhil Gulati as head of brand marketing
Mumbai: One of India’s premier D2C fashion, lingerie and personal care brands, Clovia has onboarded Nikhil Gulati as its head of brand marketing. He possesses an experience of over a decade in senior business and marketing roles.
As part of his new role, Gulati will be heading the brand marketing for Clovia with an aim to make the brand a household name in India and a leader within the category. He will be responsible for all the brand, social and content efforts across media and to grow awareness, recall and consideration of the brand.
Based in Delhi, Gulati’s areas of expertise include brand strategy, media planning, marketing communications, digital marketing & data analytics. Prior to joining Clovia, he was heading media planning at CARS24 and was responsible for new user acquisition. He was instrumental in launching the brand’s campaign with MS Dhoni and the strategic partnership with the IPL team Sunrisers Hyderabad.
Gulati has also dabbled in entrepreneurship, successfully building a 360-degree advertising agency. He anchored campaigns for marquee traditional brands across sectors like auto, FMCG and retail.
Gulati holds an MBA degree from IBS Hyderabad and a PG certificate in digital marketing & communication from MICA.
Clovia founder & CRO Neha Kant said, “We are delighted to welcome Gulati to the Clovia team as our head of brand marketing. Under his leadership, Clovia aims to accelerate its efforts to engage with the audience through different mediums. Gulati’s entrepreneurial experience will definitely serve as a strong asset in Clovia’s journey ahead. His expertise in consumer marketing and profound understanding of consumer behaviour will be crucial in establishing our marketing strategy and solidifying our position as the market leader in the direct-to-consumer sector.”
On his appointment, Gulati said, “I am excited to embark on this new and uniquely challenging journey with Clovia. What excited me the most was the interesting communications Clovia has built over the years. My aim is to further the brand’s vision to normalize conversations around women’s innerwear, a topic that has largely been a taboo till now. I hope to create richer and more engaging experiences that propel these conversations to the limelight and continue to engage with the customers in a way that reflects the ethos of Clovia.
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.
