e-commerce
Swiggy Instamart’s GOV surges 103 per cent year on year to Rs 7,938 crore
BENGALURU: Swiggy posted a sharp acceleration in food delivery growth in the December 2025 quarter, even as its quick-commerce arm Instamart continued its blistering expansion, according to results announced by the Bengaluru-based on-demand platform.
Food delivery gross order value rose 20.5 per cent year on year to Rs 8,959 crore, supported by a 22 per cent increase in monthly transacting users to 18.1 million. The segment’s adjusted Ebitda margin improved to 3 per cent of GOV, its strongest performance in two years, reflecting tighter cost control and higher user engagement.
Quick commerce remained the fastest-growing engine. Instamart’s GOV surged 103 per cent year on year to Rs 7,938 crore, driven by a nearly 40 per cent rise in average order value to Rs 746 and continued network expansion. Swiggy added 34 dark stores during the quarter, taking the total to 1,136 facilities across 131 cities and 4.8 million square feet.
Contribution margins in quick commerce improved by around 9 basis points quarter on quarter to minus 2.5 per cent, aided by larger basket sizes, lower incentives and operating leverage. The segment, however, posted an adjusted Ebitda loss of Rs 908 crore for the quarter, though margins narrowed further to minus 11.4 per cent.
Swiggy’s out-of-home consumption business remained profitable, recording 49 per cent year-on-year GOV growth, with adjusted Ebitda margins improving to 0.7 per cent of GOV.
At the platform level, average monthly transacting users climbed 37 per cent year on year to 24.3 million, with more than 36 per cent of users engaging with multiple services.
Swiggy MD and group CEO Sriharsha Majety, said the company was defying broader concerns of a sector slowdown by accelerating growth while improving margins. He added that Swiggy was still in the early stages of the quick-commerce opportunity and remained focused on disciplined investment backed by strong capital reserves.
e-commerce
ITC Sunfeast, Zepto host mango-themed experiential ‘Paglu Party’
Event blends Alphonso desserts, DIY sessions and interactive formats
MUMBAI: When mango season peaks, some savour it others go full ‘paglu’. ITC Sunfeast Baked Creations, in collaboration with Zepto, turned summer indulgence into an immersive brand experience with its ‘Mango Paglu Party’, a high-energy, mango-themed event designed to blur the line between dessert and discovery. Built around the brand’s ‘Mad Over Mangoes’ universe, the space leaned into a sensory overload bright, playful and unapologetically mango-drenched. From curated installations to social-first corners, every element was designed to be as shareable as it was experiential.
At the centre of the celebration was the fruit itself, elevated into a menu crafted using fresh, carbide-free Alphonso mangoes sourced by Zepto. The spread ranged from a flaky Mango Pista Kouign Aman to Mango Coconut Serradura Pudding and a Mango Mascarpone Cake, balancing indulgence with seasonal freshness.
But this was not a passive tasting affair. Guests were drawn into the experience through interactive formats, including a DIY dessert session led by the brand’s chef, where attendees created classics like Mango Tres Leches. Zepto chief business officer Chandan Mehndiratta also joined the session, adding a touch of brand personality to the proceedings.
A quirky highlight came in the form of the ‘Aam Paglu Prescription’, a playful, doctor-themed concept that positioned mango indulgence as the only “treatment” worth taking, turning a simple insight into a memorable activation.
The event built up to a theatrical finale, with the crowning of the ‘Aam Paglu of the Day’ followed by the cutting of an oversized mango-shaped Mango Mascarpone Cake, closing the experience on a high note.
More than just a seasonal showcase, the Mango Paglu Party reflects a broader shift in brand storytelling, where products are no longer just consumed, but experienced. For ITC Sunfeast Baked Creations and Zepto, mango season was not just about flavour, it was about creating a moment that audiences could step into, engage with and, quite literally, devour.
