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Equirus finance adds Mukesh Malik to its board
MUMBAI: Equirus Group has moved quickly to shore up governance at its newly minted lending arm, appointing Mukesh Malik as independent director on the board of Equirus finance, its non-deposit-taking non-banking financial company. The hire brings heavyweight banking experience to an NBFC with big ambitions—and little time to waste.
Malik arrives with more than three decades in global banking and financial services, spanning senior roles at Bank of America, ABN AMRO Bank, Citibank and Aditya Birla Capital. His track record runs deep across retail and corporate banking, technology and digital transformation, risk management and regulatory compliance, both in India and overseas. In short, a steady hand for a business that wants to scale fast, but safely.
A chartered accountant by training, Malik is a graduate of Shri Ram College of Commerce, New Delhi. He is widely regarded for building and running large, complex financial-services operations, and for marrying technology with risk discipline—skills that NBFCs ignore at their peril.
“We are delighted to welcome Mukesh Malik to the board of Equirus finance,” said Ajit Deshmukh, managing director of Equirus. “His exceptional track record in building and scaling financial-services operations, coupled with his deep understanding of NBFC businesses, technology infrastructure and regulatory frameworks, makes him an invaluable addition to our board. His strategic counsel will be instrumental as we build Equirus finance into a leading wealth-focused NBFC with the highest standards of governance, risk management and client service.”
Malik, for his part, sounded equally bullish. “I am pleased to join the board of Equirus finance at an important phase of its strategic journey,” he said. “Equirus has built a strong reputation across investment banking, institutional equities and wealth, and the NBFC presents a natural extension of this platform. I look forward to working closely with the board and management to help build a scalable, well-governed lending franchise, anchored in prudent risk management, robust technology and a sharp focus on client outcomes.”
The opportunity is sizeable. Equirus finance plans to offer bespoke, secured lending products including loan against securities, ESOP financing, market-linked debentures, structured finance and other customised solutions aimed squarely at high-net-worth individuals, family offices and promoters. Management is targeting a high-quality loan book of Rs 3,000 crore over the next few years, underpinned by a tight compliance and risk framework.
The NBFC is also expected to dovetail closely with Equirus wealth, creating what the group calls a unified “One Equirus” experience—part advisory, part balance-sheet, all cross-sell.
Equirus Group, founded 18 years ago, operates across investment banking, institutional securities, wealth and asset management, HNI broking, NBFC and insurance. It has advised on more than 315 transactions across M&A, private equity, IPOs, QIPs, rights issues and structured finance, raising over $15bn in the process.
With Malik on board, Equirus finance is signalling intent: grow fast, govern hard—and play the long game.
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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.
