India remains the world’s largest producer of milk and spices and is among the top global producers of fruits, vegetables, poultry, and meat. The country’s agro-climatic diversity supports a vast raw material base, creating strong potential for food processing industries. With urbanization and shifting consumption habits, India’s food consumption is projected to reach USD 1.2 trillion by 2025–26, underscoring its position as one of the fastest-growing markets globally.

The food ingredients sector is expanding in line with changing consumer behavior. Rising disposable incomes and health-focused choices are driving a compound annual growth rate (CAGR) of 6.7 percent. Within this, the specialty ingredients market is forecast to reach USD 8.3 billion by 2033. Clean-label, plant-based, and functional ingredients are becoming central to new product development strategies.

India’s packaging sector is also evolving, moving beyond cost efficiency to value-driven innovation. Sustainability, automation, and compliance are emerging as priorities. With 75 percent of global buyers ready to pay more for sustainable packaging and 68 percent concerned about plastic waste, traceable and eco-friendly packaging is gaining traction. The Indian packaging market is projected to expand at nearly 11 percent CAGR, crossing USD 140 billion by 2029.

Against this backdrop, Informa Markets in India will host the 19th edition of Fi India, the country’s most comprehensive B2B platform for food and beverage professionals, alongside the 7th edition of ProPak India from 3rd to 5th September 2025 at India Expo Mart, Greater Noida. Together, the shows will bring over 15,000 professionals, 1,200 brands, and attendees from more than 50 countries, covering the full spectrum of food ingredients, processing, and packaging solutions.

Yogesh Mudras, Managing Director, Informa Markets in India, said, “As India’s food and beverage landscape undergoes a remarkable transformation, driven by a growing focus on health, wellness and functionality, platforms like Fi India and ProPak India 2025 are playing a significant role in accelerating this evolution. With consumers increasingly prioritizing nutritional benefits over conventional preferences, the functional food and beverage market in India is expected to rise from USD 6.20 billion in 2024 to USD 16.25 billion by 2033, at a CAGR of 11.30 percent. Fi India and ProPak India bring together leading innovators, solution providers, and thought leaders under one roof, enabling collaboration, knowledge-sharing, and business opportunities that align with the future of food. These co-located events are not just exhibitions; they are enablers of sustainable growth, technological advancement, and consumer-centric innovation.”

Fi India 2025 will showcase categories such as specialty and functional ingredients, stabilizers, texturizers, plant-based proteins, nutraceuticals, and natural extracts. Leading participants include Brenntag Ingredients India, IMCD, Synthite Industries, Azelis India, Symega Food Ingredients, Kerry Ingredients, Novozymes South Asia, Plant Lipids, Nexira, and Palsgaard A/S.

ProPak India 2025 will feature innovations in processing and packaging solutions, with participation from Goma Engineering, Harikrushna Machines, Wraptech Machines, Clearpack Automation, Sacmi, Serac Packaging Solutions, and others. Visitors are expected from leading companies such as Nestlé India, HUL, Dabur, Amul, PepsiCo, ITC Foods, Britannia, Tata Consumer Products, and Mother Dairy.

Highlights at Fi India 2025 include the Innovative Product Showcase, Fund Quest for start-up–investor networking, a Global Trend Zone curated with Mintel, live culinary demonstrations, and a 10-session conference programme featuring 25+ speakers. The event is supported by AFSTI Delhi, CASMB, AIFPA, HADSA, IBA, and SIB.

At ProPak India, attendees can explore the MSME Pavilion, participate in matchmaking initiatives, and attend live product demonstrations, with a focus on sustainable sourcing, clean-label adoption, and food security. The Fi India Awards will also return to recognize achievements in innovation, sustainability, and leadership across the food and beverage ingredients sector.

Food has always been a way to connect people and cultures. Every nation has a dish that reflects its history and values. These dishes are more than recipes, they are traditions passed through generations. In Italy, pizza is not just a meal but a part of everyday life, born in Naples and loved across the globe. Japan is known for sushi, a dish that highlights balance, freshness, and respect for ingredients. India brings curry, rich in spices and flavors, telling stories of trade and heritage. Mexico celebrates tacos, a simple yet versatile food that represents community and street culture. France is remembered for baguettes and croissants, symbols of art and craft in baking. China’s dumplings are linked to family and festivals, often enjoyed during special occasions. Each of these foods carries meaning, showing how culture is served on a plate. They remind people of home, identity, and pride. Famous dishes go beyond taste, they reflect who people are and where they come from.

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Discover the Most Famous Dishes in the Country

Explore iconic dishes from around the world that define culture, history, and heritage, bringing people together through taste and tradition.

Italy’s ultimate comfort food, combining dough, tomato, and cheese into a global cultural treasure. Pizza originated in Naples and evolved into an international icon. The Margherita, with basil, mozzarella, and tomato, represents Italy’s tricolor. UNESCO honored Neapolitan pizza-making as heritage. Today, pizza is a worldwide symbol of casual dining.

France’s buttery breakfast pastry, flaky layers baked to golden perfection, symbolizing elegance and tradition. Croissants became popular in Paris in the 19th century. The process involves folding dough and butter repeatedly. Today, croissants are served in cafés worldwide, often with coffee, and remain a favorite indulgence for travelers.

Japan’s refined dish, vinegared rice and raw fish combined into delicate, artistic servings. Sushi began as a method to preserve fish but developed into culinary art. From nigiri to rolls, sushi reflects Japanese precision and elegance. Authentic sushi remains a highlight for visitors seeking Japan’s traditional cuisine.

India’s aromatic rice dish blends spices, meat, or vegetables into rich cultural layers. Biryani was introduced by Persian influences but perfected in India. Hyderabad’s biryani is spicy, while Lucknow’s version is milder. Each style represents regional taste. Today, biryani is celebrated as India’s most iconic festive dish.

China’s royal specialty, crispy-skinned duck carved and served with pancakes and sauces. Peking Duck dates back to the Ming Dynasty. It requires careful preparation to achieve crisp skin and tender meat. Traditionally served with pancakes, cucumber, and sweet sauce, it remains a symbol of Chinese culinary excellence.

Mexico’s street food star, tortillas filled with endless meat, beans, or vegetable combinations. Tacos were originally indigenous food, later adapted with Spanish influence. They can be soft or crispy, topped with salsa. Today, tacos represent Mexican culture and are enjoyed across the globe in countless variations.

America’s most famous dish, beef patty inside a bun with cheese and condiments. The hamburger rose in popularity in the early 1900s and became tied to U.S. fast-food culture. Today, it is found in restaurants, barbecues, and fast-food chains worldwide, representing American casual dining.

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Spain’s saffron-flavored rice dish, cooked with meat, seafood, and vegetables in a shallow pan. Paella originated in Valencia. Traditionally made with rabbit and chicken, it now has seafood variations. Cooked in wide pans, it is often shared during gatherings, making it a symbol of Spanish community dining.

Thailand’s stir-fried noodle dish combines sweet, sour, salty, and spicy flavors. Pad Thai became popular during World War II as affordable street food. Cooked with shrimp, tofu, peanuts, and lime, it is Thailand’s most famous dish, loved by both locals and tourists around the world.

Greece’s layered casserole combines eggplant, potatoes, minced meat, and creamy béchamel sauce. Moussaka has Middle Eastern roots but gained fame in Greece. The dish is baked until golden and creamy. It is widely served in Greek households and restaurants, representing the comfort of Mediterranean food traditions.

Turkey’s grilled meat dish, enjoyed as skewers, rotisserie, or stuffed wraps. Kebabs date back to the Ottoman Empire. Doner kebabs, cooked on a vertical rotisserie, spread globally. Kebabs remain a symbol of Turkish street food, served with bread, rice, or salads in countless variations.

Brazil’s national stew, combining black beans, pork, and beef into rich flavors. Feijoada reflects Brazil’s diverse influences, blending African, Portuguese, and indigenous traditions. Traditionally served with rice, greens, and oranges, it is eaten during weekend gatherings, making it both a cultural and social meal.

Germany’s signature sausage, grilled or fried, paired with mustard and bread. Bratwurst is made from pork, veal, or beef. It is enjoyed during festivals and at Oktoberfest alongside beer. This iconic sausage represents Germany’s strong meat traditions and remains a highlight of German street food.

Vietnam’s noodle soup, with fragrant broth, rice noodles, herbs, and meat. Pho is a staple of Vietnamese cuisine, especially breakfast. Its broth, simmered for hours, creates deep flavors. Served with beef or chicken, pho has become a beloved global dish, representing Vietnam’s culinary pride.

Korea’s fermented cabbage dish, seasoned with chili, garlic, and ginger. Kimchi is served at almost every Korean meal. It offers probiotics and vitamins, making it both healthy and delicious. Beyond nutrition, it represents Korean tradition, family recipes, and cultural resilience through history.

Argentina’s barbecue tradition, grilling beef and sausages over open flames. Asado is more than food—it is a cultural gathering. Argentine beef is cooked slowly over fire and shared with friends. It remains a national symbol of hospitality, family, and meat excellence.

Russia’s beetroot soup, served hot or cold, with sour cream garnish. Borscht is common across Eastern Europe, but Russia popularized it worldwide. Its bright red color comes from beets, combined with cabbage and potatoes. It reflects the farming culture and resilience of cold-climate cuisine.

Ethiopia’s spongy flatbread, doubling as plate and utensil. Injera, made from teff flour, is served with stews placed on top. Diners tear off pieces to scoop food. This style of communal eating reflects Ethiopia’s culture of sharing and togetherness.

Lebanon’s chickpea dip, blended with tahini, garlic, and lemon juice. Hummus is part of the Middle Eastern mezze tradition. Served with pita bread, it is nutritious and flavorful. Today, hummus has gained international fame as a healthy snack and plant-based protein source.

Morocco’s slow-cooked stew, cooked in clay pots with spices and vegetables. Tagine combines lamb, chicken, or vegetables with spices like saffron and cumin. The clay pot creates slow, tender cooking. It reflects Morocco’s blend of Berber, Arab, and Mediterranean influences.

Australia’s hand-sized savory pie, filled with meat and gravy. Meat pies are popular at sports games and family events. Served with tomato sauce, they symbolize Australia’s casual and hearty food culture. They remain the country’s favorite snack food.

Sweden’s savory-sweet meatballs, served with cream sauce and lingonberry jam. Swedish meatballs gained worldwide popularity through IKEA. They reflect Nordic comfort food, with balanced flavors of spiced meat, sauce, and tart berries. In Sweden, they are a traditional family dish.

Peru’s seafood dish, raw fish cured in citrus juices with onions and chili. Ceviche symbolizes Peru’s coastal heritage. Lime juice “cooks” the fish, making it fresh and tangy. Often served with corn or sweet potatoes, it is now a global seafood favorite.

Jamaica’s spicy grilled chicken, marinated with peppers and allspice. Jerk chicken is cooked over pimento wood, giving it a smoky flavor. It blends African and Caribbean traditions. Today, it is Jamaica’s most famous dish and a global ambassador of Caribbean spice.

Belgium’s crispy sweet pastry, topped with fruit, cream, or chocolate. Belgian waffles are thicker and have deep pockets, perfect for toppings. Once eaten plain, they gained fame as street food. They represent Belgium’s pastry excellence and are loved worldwide.

Thailand’s spicy and sour soup, flavored with lemongrass, chili, and lime. Tom Yum is made with shrimp or chicken. It reflects Thailand’s bold flavor balance and aromatic ingredients. Known for its hot and sour taste, it is both refreshing and warming.

Israel’s deep-fried chickpea balls, often eaten in pita bread with salad. Falafel is a popular Middle Eastern street food. Crispy outside, soft inside, it is high in protein. Often paired with hummus and tahini, falafel has gained international recognition as a vegetarian favorite.

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Cuba’s shredded beef stew, cooked with tomatoes, peppers, and spices. Ropa Vieja means “old clothes,” as the shredded beef resembles torn fabric. Served with rice and beans, it reflects Spanish influence on Cuban food culture. It remains a national dish of Cuba.

Austria’s breaded veal cutlet, fried until golden and crispy. Wiener Schnitzel is Austria’s most famous dish. Traditionally made with veal, it is served with lemon wedges and potato salad. It reflects Austria’s culinary refinement and remains popular in Central Europe.

Netherlands’ caramel-filled waffle, chewy and sweet. Stroopwafels are two thin waffles filled with syrup. They originated in Gouda and are enjoyed with coffee or tea. Today, they are a Dutch cultural export, beloved by travelers and locals alike.

Philippines’ savory stew, chicken or pork simmered in vinegar, soy sauce, and garlic. Adobo is simple yet flavorful. Each region in the Philippines has its own variation. It reflects the resourceful use of local ingredients and is regarded as the country’s unofficial national dish.

Colombia’s corn cake, grilled or fried, served with cheese or fillings. Arepas are versatile, eaten at breakfast or dinner. They can be stuffed with meats, eggs, or cheese. This staple food reflects Colombia’s indigenous traditions and has become a regional favorite across South America.

Portugal’s custard tart, creamy filling with flaky pastry. Pastel de Nata was created by Lisbon monks in the 18th century. Its creamy custard and caramelized surface make it one of the most beloved desserts in the world today.

Nigeria’s one-pot rice dish, cooked with tomatoes, peppers, and spices. Jollof Rice is a West African staple. It is often served at celebrations and family events. Each country in the region has its own variation, but Nigeria’s is especially famous for its flavor.

Iran’s grilled meat skewers, seasoned with saffron and spices. Iranian kebabs are distinct from Turkish ones. They often feature lamb, chicken, or fish, marinated with saffron. Served with rice or bread, they remain a centerpiece of Persian cuisine and hospitality.

Poland’s dumplings, filled with potatoes, cheese, or meat. Pierogi are boiled or fried and served with butter or sour cream. They reflect Polish traditions of hearty, comforting food. Today, they are a symbol of Poland’s cultural pride and resilience.

Malaysia’s coconut rice dish, served with sambal, peanuts, egg, and anchovies. Nasi Lemak is Malaysia’s national dish. Its balance of sweet, spicy, and savory makes it unique. Originally a farmer’s meal, it is now widely enjoyed for breakfast or lunch.

Indonesia’s fried rice dish, flavored with kecap manis (sweet soy sauce). Nasi Goreng is versatile, often served with fried egg and satay. It is a street food staple that reflects Indonesia’s creative use of spices. It is considered the country’s unofficial national dish.

Switzerland’s melted cheese dish, eaten with bread cubes dipped in communal pot. Fondue became popular as a way to use leftover cheese. Today, it represents Swiss alpine tradition. Diners share from the same pot, making it a social and cultural experience.

South Africa’s baked dish, spiced minced meat topped with egg custard. Bobotie reflects Cape Malay influences. It blends savory meat with mild sweetness, often served with rice and chutney. It represents South Africa’s diverse culinary heritage.

Panama’s chicken stew, flavored with yuca, corn, and herbs. Sancocho is a comfort dish enjoyed at family gatherings. Slow-cooked with traditional spices, it reflects Panama’s rural food traditions. It is often considered the country’s national soup.

Morocco’s semolina dish, steamed and served with stew. Couscous is a staple of North African cuisine. Served with meat, vegetables, and broth, it represents Morocco’s agricultural history and is often eaten on Fridays for family meals.

Ecuador’s fish soup, flavored with cassava and pickled onions. Encebollado is often eaten for breakfast and is known as a hangover cure. Made with tuna and cassava, it reflects Ecuador’s coastal food culture.

Pakistan’s spiced rice dish, layered with meat and vegetables. Pakistani biryani is known for its rich spices and bold flavors. Karachi and Lahore have their own versions. It is a centerpiece dish at celebrations and gatherings.

Singapore’s seafood dish, crab cooked in thick, spicy tomato-chili sauce. Chili Crab is messy but delicious. It reflects Singapore’s creative food culture, blending Chinese and Malay influences. It is one of Singapore’s most famous exports.

Norway’s cured salmon, flavored with dill and sugar. Gravlax was traditionally a method to preserve fish. Today, it is served with mustard sauce and bread. It reflects Norway’s fishing heritage.

Finland’s rye-crust pastries, filled with rice porridge or potatoes. Karjalanpiirakka originated in Karelia. They are often topped with egg butter. This dish represents Finland’s rustic culinary traditions.

Tunisia’s fried pastry, filled with egg and tuna. Brik is crispy and golden, often served during Ramadan. It represents Tunisia’s mix of Mediterranean and North African flavors.

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Vietnam’s sandwich, baguette filled with meat, vegetables, and herbs. Banh Mi combines French bread with Vietnamese flavors. Filled with pork, pickles, and chili, it reflects colonial history. Today, it is a global street food favorite.

Estonia’s hearty sausage, made with barley and blood. Blood Sausage is a traditional winter food, often eaten at Christmas. It reflects Estonia’s farming traditions and rustic cuisine.

Why These Dishes Matter Globally

Each dish tells a story of survival, culture, and creativity. Pizza was once food for the poor, but today it is a global industry. Sushi reflects the Japanese respect for skill and simplicity. Biryani shows the blending of Persian and Indian flavors. Dishes like tacos, burgers, and kebabs have become global fast-food icons.

For travelers, tasting these dishes is a way to connect with the culture of a country. For locals, they are traditions passed down through generations. Food is more than nutrition—it is identity.

Happy Eating!

The world’s most famous dishes are not only about taste. They are stories told through food. Each dish reflects the land, the people, and their way of life. Italy gave pizza, a symbol of comfort and sharing. Japan offers sushi, built on freshness and balance. Vietnam is known for pho, a bowl filled with warmth and tradition. India brings curry, full of spices that speak of history and trade. France celebrates bread and pastries, crafted with skill and care. Mexico shares tacos, food that connects families and communities. China’s dumplings bring together festivals and family bonds. These dishes are more than meals, they are experiences. They let people travel through flavor, even when sitting at home. Food is a map of culture, always inviting discovery.

Tóa 66, the 26-seater restaurant in Churchgate, has entered a new chapter with the launch of its Tasting Menu 3.0 and the introduction of a cocktail program. Founded by Ishaa Jogani Shah and Deval Shah, the restaurant has built its reputation as Mumbai’s only vegetarian Thai tasting concept, rooted in the Thai philosophy of Kin dī xyū̀ dī (eat well, live well). With this expansion, it continues to build on its focus of precision, balance, and cultural authenticity while adding a beverage offering that aligns with its culinary approach.

The new tasting menu has been developed with the guidance of Thai chefs Kanchit and Natanong Vongvichai. It stays consistent with the restaurant’s emphasis on seasonality and restraint but also introduces bolder flavors and modern reinterpretations. The menu begins with Thua Phlu, a salad of wing beans with herbs, lime, and chilli, served in lettuce cups. This is followed by Thod Man Khao Pod, fritters of sweet corn, basil, and chilli with a sweet and sour peanut-topped sauce. Tom Yam Wonton then offers dumplings in a hot and sour broth of lemongrass and galangal, while Phak Boon Fai Daeng highlights morning glory served in two contrasting forms, one wok-tossed with garlic and chilli and the other crisp-fried, balanced with silken tofu. The main course, Kaeng Daeng, is a red curry with bamboo shoots, paired with riceberry rice to create a dish that is both fiery and grounded in Thai home cooking. For dessert, Khanom Krok brings coconut puddings with crisp edges and molten centers, accented with corn and scallion, while the menu closes with Curry & Cacao, pairing dark chocolate ganache with green curry caramel, peanuts, and grapes for an unexpected finish.

For the first time, Tóa 66 has also introduced a cocktail program that reflects Thai festivals through the lens of mixology. Created by Lead Bartender Neil Pinto and Associate Bartender Jonathan Periera, the cocktails are designed with the same philosophy as the food, where balance and precision are central. Plum & Port infuses port wine with plum and rose ice, linked to the Ghost Festival, Phi Ta Khon. Not a Picante draws inspiration from the vegetarian Je Festival, combining white wine, clarified mango juice, and somtam foam. Berry Rosé blends sala syrup, mulberries, and rosé to capture the spirit of the Monkey Festival, while Lumphini Spritz, with white wine, cucumber, basil, and lemongrass soda, references the Rocket Festival.

The restaurant continues to give equal importance to non-alcoholic options with signatures such as Bad Thai, a Pad Thai-inspired creation with non-alcoholic vanilla spiced rum, Krabi Toddy with basil, cinnamon, and galangal, Cloud 66 with coconut water, lemon, and pandan foam, and Stuck in Bangkok, a dessert-inspired drink with mango, rice, and kathi. Beers and wines have also been included with Thailand’s Singha lager on the list, Indian craft brews such as People’s Beer from Mumbai, Manipur, and Goa, and international labels including Corona. The wine selection has been curated to echo the restaurant’s philosophy of balance and restraint, ensuring pairings complement rather than overpower the food.

With Tasting Menu 3.0 and its new cocktail program, Tóa 66 consolidates its position as a distinctive player in Mumbai’s hospitality market. As the city’s only dedicated vegetarian Thai tasting restaurant, it now expands its appeal with a beverage program that mirrors its culinary precision and detail.