2026 has snuck upon us in the most unassuming way, and the start of the year is presenting us with a roadmap of what culinary trends are in store for gourmands this year. The tastemakers are also the changemakers, so we asked top chefs to tell us what they think this year’s food predictions are. And, they came prepared with answers that mirror the changing landscape.
1. Less noise, more focus
“In 2026, food will move with more confidence and less noise. Cooking will come from lived experience rather than trends, focusing on judgment, seasoning, timing, and restraint. The most relevant food will be honest, rooted, and quietly assured, letting instinct and craft lead instead of performance.” —- Chef Saurabh Udinia, HOM
2. Eating well and properly
“Everyone is moving towards healthier choices, and you can even see it in some menu choices. Food is shifting toward healthier, simpler, feel-good eating — less processed, more intentional. It focuses on quality ingredients, olive oil, vegetables, balance, and seasonality. It’s not about dieting, it’s about eating well and eating properly.” —- Chef Anthony Burd, Culinary Director and Co-founder, Cantina Bombay
3. Hyper-local and meat-heavy
“Hyper-cultural cuisines and regional cuisines will rule the roost. Meats will make a big comeback. We are talking big burgers, steaks, sandwiches, and pork belly, etc, all will make a comeback. That’s not to say that healthy dining is going anywhere. Chefs will give healthier options on menus. But food will also get lighter in general. For drinks, cocktails will get lighter as well. Less spirit forward and maybe even cocktail minis may be seen with built-in sustainability.” —- Chef Mitesh Rangras, Chef-Partner, The Penang Table, Abokado
4. Less gimmicks, more intention
“I think 2026 will be about honest food. Not louder or more complicated. Chefs will stop trying to impress and start trying to connect. Food will be rooted in memory, regional identity, and real flavour, but made with better technique and better ingredients. Less fusion for the sake of it, more intention. People want food that feels familiar, comforting, and thoughtful. The phase of gimmicks and table drama that adds nothing to flavour will slowly fade. Flavour will finally take centre stage.” —- Chef Ashwin Singh, Creative Culinary Head – Aspect Hospitality
5. Flexible portions
“There would be customised portions for single diners, menus that have flexible portion sizing and prices accordingly for single diners. Then, the focus is surely on serving excellent food in a casual environment, like in cafés. Experience-wise, we will see more open kitchens and visible preps, so that the guest can have a visual experience as well. And, cooking will definitely be ingredient-first.” —- Chef Dhiraj Dargan, Brand Chef , Comorin
6. More service, less servitude
“We’ll see more restaurants standing up to consumer entitlement. There is a difference between service and servitude, and we need to be able to draw those boundaries clearly with guests.” —- Chef Avinandan Kundu, Head Chef Sienna Calcutta, Rannaghor by Sienna
