Restaurants & Food

Favourable market trends point to boom in India’s food & agribusiness sector

Published

7 years ago

November 7, 2018

India’s food & agribusiness sector is set for a coming boom according to a report from local management firm Avalon Consulting, with $1.14 trillion worth of local consumption projected by 2025.

In an analysis conducted by Avalon Consulting, a leading Indian management consultancy member of the global consulting alliance Cordence Worldwide, the food & beverage industry of India has been tipped to reach a worth of $1.14 trillion by 2025 from its $369 billion value last year – at a compound annual growth rate of 15 percent.

Conducted in conjunction with industry investment firm Mandala Capital, the wide-ranging report looks into the local food and agribusiness sector as an attractive market for foreign investment, outlining a string of emerging market factors such as the country’s growing economy and favourable population demographics, its rising middle class and retail sector growth, and a number of government initiatives and industry investments.

Perhaps the most striking aspect of the study is a reminder of India’s staggering population demographics. As noted by the consulting firm, within a decade India will be home to nearly a fifth of the world’s working age population (those aged between 15 and 64) – the largest in the world – and will also be the world’s youngest country in 2020 with its more than 1.3 billion-strong population boasting an average age of 29. The average age in China for example will be closer to 39.

Coupled with an economy which is set to become the world’s third largest behind China and the US by 2030, with a GDP of $10 trillion up from the $2.6 trillion of today (as currently the world’s sixth largest economy), along with a rising middle class with higher levels of disposable income, this enormous young workforce represents a growing number of mouths keen to sate their appetites, and a significant opportunity for food and agribusiness investors in the country.

In terms of the higher middle and upper-class-driven demand for food in India, the report looks at comparative consumption levels in places such as China, the US and UK as a reflection of purchasing power – a lead indicator of greater consumption. In 2013, kilocalories consumed per capita in India stood at 2459, compared to 3108 in China and 3424 and 3682 for the UK and US – with the bulk of the Indian diet comprised of carbohydrates (~70 percent).

In the US, carbohydrates account for just ~48 percent of the average diet, with the remainder made up of fat (~40 percent) and protein (~12 percent) – compared to the ~19 percent and ~10 percent levels of fat and protein in the present Indian diet. With the middle and upper-most socio-economic class categories in India projected to grow at significant rates till 2031, the country can expect to experience drastically altered dietary habits.Along with changing age and wealth demographics, the shift in consumption habits in India will be further driven by such factors as increasing urbanisation – which will jump from a 33 percent rate to 40 percent between 2016 and 2025 – and the greater exposure to western lifestyles city-living will bring, as well as decreasing family sizes which will in turn raise the number of decision-makers – another indicator of higher consumption. Currently, just 10 percent of food consumed in India is processed, compared to 80 percent in the US.

Taken together, these factors point toward a huge coming boom for India’s food & beverage sector, pegged by the researchers to reach a worth of $1.14 trillion by 2025 at a CAGR of 15 percent – no small fry for potential investors, as one might say. And along with this sizeable opportunity comes a range of recent economic reforms to improve the local business landscape (with India up 30 places on last year’s World Bank ‘Ease of Doing Business’ index’), as well as wide-ranging infrastructure investments and specific food and agri-industry initiatives enacted by the Indian government.

Among the broad range of recent government sector initiatives are; a mega food park scheme, which is based on a cluster approach to develop a well-defined food processing zone with state-of-the-art facilities; a scheme for research & development in the food processing sector to develop new products and cost-effective food processing and packaging technologies, and; schemes for strengthening local institutions and skills development, opening up human capital for the food processing industry.

Already, this wider business-friendly suite of developments can be seen to be driving inbound investment into the local food & agribusiness industry. In just the past ten years, private equity and venture capital investments have more than tripled, from $299.5 million in 2007 to $1,128 million in 2017, with the average size of investment growing from $13 million to over $22 million in that time – led by the $184.7 million invested in Capital Foods by US firm General Atlantic this year.

“The consumer base is massive and purchasing power is increasing, (while) the government is taking concrete steps to make it easy for companies to invest and operate in India” say the report authors Santosh Sreedhar, Sriram Sunder and Naimish Dave in conclusion, the latter who has been with Avalon Consulting since its establishment in 1989 as serves at the firm’s Chief Operating Officer. “The time is right for investors to foray into the sector to gain an early advantage to capture their share of a growing market.”

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Restaurants & Food

Restaurant Week 2025 showcases Alabama’s top culinary talent

Published

7 hours ago

July 17, 2025

Holly Swafford

Alabama foodies, rejoice: Birmingham Restaurant Week is back for another year, and it’s more delicious than ever.

This annual culinary celebration brings together nearly 50 local restaurants, food trucks, bars, and catering companies, offering exclusive, limited-time menus and special pricing to highlight the best of Birmingham’s food scene. From upscale dining experiences and international flavors to casual favorites and hidden gems, Restaurant Week invites locals and visitors alike to explore and support the city’s vibrant culinary culture.

Restaurant Week’s Preview Party, which was held at Haven in Birmingham’s Southside, gave us a taste of what to expect in the week ahead. The lively event brought together chefs, restaurant owners, and food lovers under one roof to sample bites and sips from over a dozen participating spots. The evening highlighted the creativity, passion, and diversity that define Birmingham’s ever-evolving food scene. Take a look at some of the Preview Party’s standouts, as well as what you can expect from their Restaurant Week offerings.

Offering a fresh and elevated take on Latin cuisine, Sol Y Luna pairs artful tapas with handcrafted cocktails. From small plates to fresh margaritas, this is a go-to destination for flavor-packed nights with friends or a lively date spot. At the Preview Party, chef and owner Jorge Castro served up perfect bites of passion fruit shrimp ceviche on tortillas.

Castro has been part of Restaurant Week since its beginning, and commented on how the event brings the community together. “Restaurant Week is about the people,” he said. “We really get to know our customers and it’s amazing to see them return year after year, while also meeting many new faces.” Their Restaurant Week specials include fixed-price dinner menus featuring shrimp sliders, a Cuban sandwich, and a tres leches lemon cake.

(Birmingham Restaurant Week/Contributed)

Magnolia Point is redefining Southern soul food with an inventive twist, serving up comforting dishes that bring the bayou flavors. The restaurant is housed in a restored 1930s building at the corner of downtown’s Magnolia Avenue, and offers relaxed vibes that evoke everyone’s favorite seaside snacks. Their Preview Party sampling? A perfectly dippable black-eyed pea hummus with vegetable crudité, which is offered on both their lunch and dinner fixed-price menus for Restaurant Week along with plenty of Gulf Coast flavors like their classic gumbo and fried catfish.

(Birmingham Restaurant Week/Contributed)

A longtime pillar of Birmingham’s food scene, Michael’s Restaurant continues to impress with its steak, seafood, and Southern favorites. Under the leadership of Bernadine Birdsong, the restaurant has embraced Restaurant Week as an opportunity to connect with the community. “I love Restaurant Week because it brings people out and allows them the opportunity to try something new,” she said. Their Restaurant Week menu has promised to include their legendary Salmon Rockefeller: pan seared salmon topped with a spinach cream sauce and chopped bacon.

(Birmingham Restaurant Week/Contributed)

One of the city’s longest-standing Indian restaurants, Taj India has been serving Birmingham customers for nearly 30 years and is delighted to participate in Restaurant Week once more. Known for its rich curries, and warm hospitality, this Five Points favorite has become a go-to spot for both longtime locals and newcomers craving authentic Indian cuisine.

At the Restaurant Week Preview Party, Taj India served its beloved Chicken Tikka Masala–a comforting, flavor-packed dish that showcased the depth and warmth of traditional Indian cooking and was a standout among the evening’s offerings. The Chicken Tikka is featured on their fixed-price Restaurant Week menu, along with tandoori chicken and sag paneer.

From beloved institutions to rising stars, this year’s Birmingham Restaurant Week promises something for every palate. Whether you’re revisiting an old favorite or discovering a new go-to spot, there’s never been a better time to celebrate the creativity, culture, and connection that Birmingham’s culinary scene has to offer.

Several exciting events are lined up to keep the celebration going. Sipology, a cocktail tasting experience featuring local mixologists and spirit brands, will take place on Tuesday, July 23rd at City Walk Social. For a bit of foodie fun, don’t miss the BRW Scavenger Hunt, happening Saturday, July 20th, where you can explore the city and earn prizes along the way.

Birmingham Restaurant Week begins today, July 17th, and runs through July 26th. For more information about participating restaurants and special event tickets, visit bhamrestaurantweek.com.

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Restaurants & Food

Restaurants Popular For Their Crowd-Pleasing Vegetarian Dishes In Andheri & Juhu

Published

17 hours ago

July 17, 2025

Aanchal Chaudhary

When in Mumbai, especially around Andheri and Juhu, it’s not hard to find a buzzing cafe or a swanky fine-dining spot. But if you’re looking for hearty, budget-friendly vegetarian meals that pack in flavour and don’t break your bank, this guide is for you.

From soulful South Indian breakfasts to indulgent Rajasthani thalis and celeb-favourite paratha joints, here’s your ultimate veg food guide across Andheri and Juhu.

Shree Gomateshwara Bhavan

Craving soul food with a side of comfort? Shree Gomateshwara Bhavan is your go-to for South Indian delights with a twist. Don’t miss their Thecha Benny Dosa, and if you love coconut-based stews, their Idiyappam with vegetable stew will hit the right spot.

Where: Shree Gomateshwara Bhavan, Malad West, Near Andheri

Cost: Rs 500 for two

Vihara

Vihara – The International by Tunga specialises in quick upscale dining with a vast variety, including North and South Indian, Chinese, fast food, biryanis, and even pizzas. Their Chole Bhature and Sambhar are standouts, and you can’t go wrong with their Gini Dosa or Anjeer Halwa.

Where: Vihara – The International by Tunga, Andheri East

Cost: Rs 600 for two

Dakshinayan

If you love authentic South Indian fare served without frills, Dakshinayan is a classic pick. The Sweet Pongal, idlis, and range of dosas will take you straight to Tamil Nadu.

Where: Dakshinayan, Juhu

Cost: Rs 700 for two

Rajdhani Thali

When hunger hits hard, nothing beats a grand thali. Rajdhani Thali serves up the best of Rajasthani and Gujarati cuisine in a lavish thali spread. Expect dal baati, dhokla, sabzis, rotis, farsan, and indulgent sweets in a traditional setting.

Where: Rajdhani Thali, Juhu

Cost: Rs 1,300 for two

Khasiyat

A haven for paratha lovers! Khasiyat the Paratha House is known for serving celeb-approved, hearty parathas, from Cheese Chilli to Aloo Methi and Chana Bhatura. It’s affordable, quick, and oh-so-satisfying.

Where: Khasiyat, Vile Parle West

Cost: Rs 400 for two

Banana Leaf

Banana Leaf is your premium spot for South Indian fine dining. Known for signature dishes like Rajni Dosa, Neer Dosa with Mushroom Sukka, and Palak Medu Wada, this place blends traditional recipes with a posh setting. Bonus points for the filter coffee!

Where: Banana Leaf, Versova, Andheri

Cost: Rs 1,200 for two

Shiv Sagar

An evergreen name in Mumbai’s vegetarian food scene, Shiv Sagar’s menu is a global vegetarian wonderland, featuring everything from pav bhaji and Chinese to street food and sizzlers. It’s a comfort spot you can always go to.

Where: Shiv Sagar, Juhu

Cost: Rs 900 for two

B Bhagat Tarachand

Classic North Indian done right! This budget-friendly joint is known for its Dal Baati, Papad Churi, and the ever-famous Kutchi Beer (creamy buttermilk). It’s comfort food with a Rajasthani soul and major local fanfare.

Where: B Bhagat Tarachand, Andheri West

Cost: Rs 350 for two

Radha Krishna

Zomato image

This family favourite in Andheri ticks all the right boxes with prompt service, a diverse vegetarian menu, and dishes you’ll keep coming back for. You can savour their Chole Tikki Platter, array of idli delicacies, pav bhaji and more.

Where: Radha Krishna Veg Restaurant, Andheri

Cost: Rs 1,000 for two

Govinda’s Restaurant

Govinda’s Restaurant website

This iconic restaurant inside ISKCON serves food first offered to Lord Krishna, making every bite spiritually and physically wholesome. From rich Indian mains to comforting desserts, Govinda’s global vegetarian menu (including Thai and Mexican!) will leave you blissfully full.

Where: Govinda’s Restaurant, ISKCON, Juhu

Cost: Rs 750 for two

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Restaurants & Food

Vero Beach area restaurant and food truck inspections July 7-13

Published

2 days ago

July 16, 2025

, Treasure Coast

You can use the database to search by county or by restaurant name.

Florida’s restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.

For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our Indian River County restaurant inspections site.

Here’s the breakdown for recent health inspections in Indian River County, Florida, for the week of July 7-13, 2025. Please note that some more recent, follow-up inspections may not be included here.

Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.

For full restaurant inspection details, visit our Indian River County restaurant inspection site.

Which Indian River County restaurants got perfect scores on their health inspections?

These restaurants met all standards during their July 7-13 inspections and no violations were found.

** Restaurants that failed an inspection and aced a follow-up inspection in the same week

Which Indian River County restaurants had high priority violations?

6700 20th Street, Vero Beach

Routine Inspection on July 10

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

13 total violations, with 3 high-priority violations

High Priority – Live, small flying insects found 4 live flies on cooks line. 11 in back prep kitchen that are landing on prep table. **Warning**
High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over sauce in Reach in cooler **Corrected On-Site**
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 46f, coleslaw 44f shrimp 43-44f. Cold holding in walk in cooler. Items were found at 1:20pm. Operator states they got a delivery at noon. **Warning**

532 21st St., Vero Beach

Routine Inspection on July 8

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 2 high-priority violations

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw pork over noodles in reach in freezer. Educated employee
High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and beef over sauces in walk in cooler

1115 21st St., Vero Beach

Routine Inspection on July 10

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 3 high-priority violations

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched parm. Cheese and sprinkled on garlic knots. Educated cook **Corrective Action Taken**
High Priority – Live, small flying insects found 1 live fly in kitchen
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach 71f, eggplant 69f cold holding. Advised to rapid chill **Corrective Action Taken** **Warning**

What agency inspects restaurants in Florida?

Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.

How do I report a dirty restaurant in Florida?

If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.

Get the whole story at our restaurant inspection database.

What does all that terminology in Florida restaurant inspections mean?

Basic violations are those considered against best practices.

A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.

An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: “Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over.”

An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.

A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.

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