Brands
Tie Delhi-NCR to host D2C Summit on future of e-commerce
200 founders and investors to map the next phase of India’s D2C boom
NEW DELHI: India’s direct-to-consumer playbook is getting a strategy huddle. On 25 February, more than 200 founders, investors and operators will gather at Tie Delhi-NCR’s D2C Summit to discuss how the country’s $100 plus billion opportunity could shape the next chapter of online retail.
Following the success of its inaugural edition, the Summit returns with a sharper focus on the forces redefining digital-first and omnichannel brands. From lifestyle and fashion to food, personal care and Bharat-focused ventures, the event promises a cross-section of the country’s fast-moving consumer ecosystem.
A select group of 60 founders will take part in closed-door roundtables aimed at honest conversations around capital, mentorship and early-stage funding. The day begins with a founders and funders breakfast featuring investors from Faad Ventures, Fluid VC, InfoEdge Ventures and Sauce VC, setting the tone for a day built around candid exchanges rather than polished pitches.
The agenda reads like a roll call of India’s consumer brand builders. Founders from emerging Gen Z-focused labels will share the tricks behind staying relevant in an era of short attention spans, while seasoned operators from brands such as Clovia, Rage Coffee, DeHaat and SleepyCat will unpack the realities of scaling across both online and offline shelves.
The Summit will also spotlight the engines powering this growth. Speakers from Google, Nixi and Skye Air Mobility will discuss the infrastructure behind discovery, domains and delivery. A dedicated session on AI-led workflows will explore how automation is quietly becoming the new profit lever for digital-first brands.
An open-commerce lens will come into focus during a session led by ONDC’s Rohit Lohia, while Fireside Ventures’ Kannan Sitaram will speak on building durable consumer businesses without burning through capital.
Tie Delhi-NCR executive director Geetika Dayal, said the Summit arrives at a pivotal moment for the sector. She noted that today’s brands are competing in a market shaped as much by data and distribution as by product and storytelling. The aim, she said, is to bring together leaders who are not just reacting to change but setting the direction.
Backed by partners including Cashfree Payments, Masters’ Union, Zoom, Cloud Ambassador, Base and Skye Air Mobility, the Summit is positioned as a meeting ground for ideas, investment and the next generation of consumer brands.
For founders looking to decode the future of commerce, it may well be less of a conference and more of a collective reality check. And perhaps, a glimpse of the next breakout brand in the making.
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.
