Category Food

The Westin Jaipur Kant Kalwar Resort & Spa Appoints Simita Chattoraj as Assistant Director of Human Resources

Jaipur, Feb 09:  The Westin Jaipur Kant Kalwar Resort & Spa is pleased to announce the appointment of Ms. Simita Chattoraj as the new Assistant Director of Human Resources, further strengthening the resort’s leadership team.

Simita brings with her extensive experience in the luxury hospitality sector, having most recently served as Human Resources Manager at The Westin Resort & Spa Himalayas, Rishikesh. Known for her result-oriented approach, she has consistently demonstrated expertise in personnel management, recruitment, onboarding, and organizational development.

During her tenure at The Westin Resort & Spa Himalayas, Simita played a pivotal role in spearheading recruitment initiatives, streamlining onboarding processes for new associates, and successfully leading Project Pranita across the North India, Bhutan, and Nepal region. Her ability to align human resource strategies with business goals has contributed to building high-performing, engaged teams across multiple properties.

Simita’s professional journey includes hands-on HR operations experience with some of India’s most prestigious hospitality brands. She holds a Certificate Course in Recruitment Management from the Tata Institute of Social Sciences (TISS) and an MSc in Resource Management from SNDT Women’s University, equipping her with a strong academic foundation to complement her practical expertise.

Commenting on the appointment, Mr. Kamaljit Singh, General Manager, The Westin Jaipur Kant Kalwar Resort & Spa, said:

“We are thrilled to welcome Simita Chattoraj to our leadership team. Her extensive experience in fostering positive work environments and her strategic approach to talent development make her the perfect fit for our resort. We look forward to the energy and expertise she will bring to our HR department as we continue to elevate our guest and associate experiences.”

With this appointment, The Westin Jaipur Kant Kalwar Resort & Spa reaffirms its commitment to nurturing talent, building a strong workplace culture, and delivering exceptional experiences for both guests and associates.

Embark on a culinary journey across Asia with our Asian Hawker Dinner, curated to showcase the region’s most vibrant and authentic flavours in an elegant setting. The menu features comforting Asian-style Vegetable & Noodle Soup, alongside Korean and Thai-inspired salads. Interactive live stations bring to life delicacies such as Khao Suey, momo, and chaat, while the Far Eastern Curry Wagon presents fragrant Thai curries paired with jasmine rice.

The grills and mains highlight signature creations including Chicken Yakitori, Bird’s Eye Chilli & Lemongrass-marinated Fish, Kung Pao Chicken, Prawn XO Sauce, and Szechuan-style rice and noodles, complemented by select Indian favourites. To conclude, indulge in exquisite desserts such as Tub Tim Grob and Japanese Matcha Cheesecake.

Venue: The Trinity Square, Taj MG Road, Bengaluru

When: Every Friday | Dinner, 7:30 pm – 10:30 pm

With live flamenco music and dance setting the tone from the moment guests arrive, Milagro is a premium Spanish European dining destination where luxury is expressed through restraint, rhythm, and detail. Its weekend brunch is unhurried and deliberate, designed for those who value pacing as much as flavour. The experience unfolds through a spread of tapas and composed starters, moving into thoughtfully executed mains, with live stations such as tacos adding a subtle sense of theatre. Signature dishes include Chicken Schnitzel, Spaghetti Milagro, and Veg Paella, delivering depth without heaviness.The dessert trolley arrives as a quiet finale, featuring seasonal cakes, éclairs, bombolines, tiramisu, cheesecakes, profiteroles, and more. With flamenco performance setting the mood throughout, the brunch blends refined gastronomy with authentic Spanish rhythm and emotion.Elegant, assured, and timeless, Milagro reflects how modern luxury dining is shaping itself for 2026.

Address: 5th Floor,Sobo 25,S.V Swatantryaveer Savarkar Rd,opposite Century Bazaar Prabhadevi,Mumbai-400025

What to order: Chicken Chipotle Tacos, Chicken Wings, BBQ Chicken Paella, Chicken Schnitzel, Patatas Bravas, Truffle Fries, Mushroom Cauliflower Tacos, Spaghetti Milagro, Veg Paella

Bengaluru, Jan 19: New Year’s resolutions usually begin with good intentions  fitness goals, fewer screens, more time with people who matter. But as 2026 unfolds, Bengaluru is embracing a different kind of resolution: choosing experiences that spark connection, energy, and joy. Leading that shift is LOCO LANE, India’s first premium competitive socialising destination, positioning itself as the city’s go-to space for playful, meaningful gatherings throughout the year.

At LOCO LANE, the idea isn’t about winning or losing — it’s about participation. Spread across a vibrant 12,000 sq. ft in the heart of the city, the venue blends elevated dining, a cocktail-forward bar, and interactive play into one fluid experience. Whether it’s a midweek unwind, a birthday celebration, an anniversary dinner, or a spontaneous weekend plan, LOCO LANE encourages people to engage, move, and reconnect in ways that feel natural rather than orchestrated.

“2026 is about being more present,” says Sarvesh Gupta, Co-Founder, LOCO LANE. “We wanted to create a space where people don’t just sit across tables, but share moments, energy, and stories — the kind that make time feel well spent.”

Anchoring the venue is The Watering Hole, a striking central bar inspired by the wild. Designed as a social pivot point, it keeps conversations flowing with signature cocktails such as Dazzle Spritz, Bullseye Sour, and Crossing No. 5, alongside a thoughtfully curated low-and-no-alcohol selection. “Our bar is built to complement the rhythm of the night,” shares Lakshya Roongta, Co-Founder (Expansion & Operations). “It’s where casual evenings turn into longer stays.”

The kitchen follows the same philosophy — globally inspired, indulgent, and inherently shareable. From comfort-driven favourites to playful originals crafted exclusively for the venue, the menu is designed to support conversation and connection rather than interrupt it. “Food at LOCO LANE is part of the social flow,” adds Lakshya Roongta. “It brings people together between moments, not away from them.”

Visually, the space reflects a premium yet playful design language. Zebra-striped accents, immersive lighting, and layered textures create an atmosphere that feels energetic without being overwhelming. “The zebra represents curiosity and confidence — a reminder to step out of routine,” says Pratik Patwari, Co-Founder (Branding & Partnerships).

With seamless technology ensuring smooth service and intuitive experiences, LOCO LANE removes friction from socialising. “Our focus is on making the experience effortless,” notes Sarthak Kedia, Co-Founder (Technology & Data).

In 2025, India transformed every meal into a celebration of flavor, convenience, and connection. Amid packed workdays, late-night scrolls, and festive gatherings, food continued to anchor daily life. Ordering a meal was no longer just about indulgence it became instinctive: a pause between meetings, a reward after long hours, a reason to gather, or simply a moment of comfort delivered right on time.

India chose what it trusted: familiar flavors, dependable favorites, and meals that seamlessly fit into daily routines.

Welcome to the 10th edition of How India Swiggy’d, a snapshot of India’s love affair with food and a recap of the year’s delicious highlights.

Big Year, Big Bites

Biryani reigned supreme once again. With 93 million biryanis ordered in 2025—that’s 194 orders per minute or 3.25 biryanis every second—this aromatic masterpiece proved that India’s love for it remains unwavering. Chicken Biryani (57.7 million orders) was the most loved, with the highest number of repeat orders.

Other favorites included:

• Burgers: 44.2 million orders

• Pizzas: 40.1 million orders

• Veg Dosa: 26.2 million orders

Snack time (3–7 PM) dominated with comfort food:

• Chicken Burgers: 6.3 million orders

• Veg Burgers: 4.2 million orders

• Chicken Rolls: 4.1 million orders

• Veg Pizza: 3.6 million orders

• Chicken Nuggets: 2.9 million orders

The iconic Chai-Samosa ritual continued with 3.42 million samosas and 2.9 million adrak chai served during snack hours.

Desserts and indulgence saw classics like:

• White Chocolate Cake: 6.9 million orders

• Chocolate Cake: 5.4 million orders

• Gulab Jamun: 4.5 million orders

• Kaju Barfi: 2 million orders

• Besan Ladoo: 1.9 million orders

Chocolate ruled ice creams, with 3.3 million Dark Chocolate and 2.6 million Chocolate Sundaes sold.

Global flavors made their mark:

• Mexican: 16 million orders

• Tibetan: 12 million+ orders

• Korean: 4.7 million orders

• Matcha emerged as the most searched global cuisine.

Hyperlocal flavors gained momentum, with Pahari cuisine growing 9x and Malabari, Rajasthani, and Malvani cuisines almost doubling in orders.

Dinner remains king, with orders nearly 32% higher than lunch.

Big Heart, Bigger Celebrations

• In Hyderabad, a single customer spent ₹47,106 on 65 Dry Fruit Cookie Gift Packs to kickstart festivities.

• A Mumbai foodie placed 3,196 orders in 2025—almost 9 orders a day—the highest in the country.

Bolt deliveries ensured instant gratification:

• Highest deliveries in Bengaluru, followed by Hyderabad and Mumbai.

• Emerging markets: Ahmedabad, Jaipur, Vizag, Kochi.

• Top desserts on Bolt: Chocolate Cakes and Gulab Jamun.

99Store highlights:

• Bengaluru led orders, followed by Hyderabad and Mumbai.

• Popular items: Chocolate Pastries (2.3 lakh orders), Chocolate Cakes (1.3 lakh), Chicken Biryani, Paneer Pizzas, Corn Garlic Bread, Chicken Fry.

• Legendary order in Mumbai: 15 Dum Chicken Biryani, 10 Chicken Meatball Kebabs, 5 Falafel-E-Khaas & Pepper Paneer Biryani, and 100 Gulab Jamuns—a true feast!

Delivery partners clocked 1.24 billion km, equivalent to Kashmir to Kanyakumari 340,000 times.

• Bengaluru’s Mohammad Razique delivered 11,718 orders

• Chennai’s Poongodi led female partners with 8,169 orders

Breakfast Staples to Midnight Binges

Breakfast favorites:

• Idli: 11 million orders

• Veg Dosa: 9.6 million

• Veg Vada & Medhu Vada: Top 3

• Veg Puri: 1.26 million

• Aloo Parantha: 1.25 million

Late-night cravings (12 AM–2 AM):

• Chicken Burgers topped with 2.3 million orders

• Chicken Biryani, Veg Burgers, Veg Pizzas followed

• Chocolate Waffles, Chocolate Cakes, and White Chocolate Cake dominated desserts

Festive Mania

Food celebrated faith and festivity:

• Ganesh Chaturthi: 2.28 lakh modaks delivered

• Navratri: 99,200 Sabudana Khichdi, 1 lakh Vrat Thalis, 70,000 Sabudana Vada

• Ashtami: 2.2 lakh orders in 60 minutes, order value 17% higher than last year

• Independence Day: Chicken Biryani led; Kannur had a record order of 50 Special Faloodas

• Rakhi: 4,650 orders per minute during dinner

• Diwali: 1.7 million kgs of sweets, dry fruits, and desserts delivered

Convenience Meets Cravings

Swiggy’s innovative features shaped urban dining:

• High-protein foods: 23 million orders, led by Bengaluru

• Incognito Mode: 69.32% YoY growth, popular in Bengaluru, Hyderabad, Mumbai, Jaipur, Ahmedabad, Chandigarh, Nagpur

• Preferred incognito slots: 1 PM and 8 PM

Dining Out Evolves

Dining out became a social lifestyle experience:

• 23.7 million diners seated, led by Bengaluru (4.5M), Delhi (3.9M), Hyderabad (3.7M)

• Emerging markets: Jaipur, Chandigarh, Kochi, Dehradun, Vadodara, Mangalore

• Savings through Swiggy Dineout: ₹774 crore nationwide

• Single highest saving: ₹150,800 in Bengaluru

• Highest single bills: ₹3 lakh (Bengaluru & Mumbai), ₹1.73 lakh (Pune)

• Group bookings: Bengaluru (7.49 lakh), Delhi (6.29 lakh), Hyderabad (5.7 lakh)

• Buffet bookings: 219,320 (78% growth), with Delhi leading

• Premium dining: 1.6 million bookings (123.7% growth)

• DineCash popular in Bengaluru, Delhi, Ahmedabad, Jaipur

2025: A Year of Food, Culture, and Connection

From breakfast rituals to midnight indulgences, from festive feasts to impromptu bites, India’s relationship with food evolved in 2025. Each order, each meal, each bite painted a vibrant picture of the country’s culinary soul.

Whether dining in the shadows of the night or celebrating under restaurant lights, food continues to turn every moment into a lasting memory.

Gurugram, Jan 13: The Leela Ambience Gurugram Hotel & Residences brings a focused culinary showcase to Diya with the Regional Biryanis of India, running from 23 January to 1 February 2026. The pop-up highlights India’s celebrated biryani traditions, presented within the framework of Diya’s Northwest Frontier cuisine.

Contemporary Indian interiors, warm accents, and plush seating create an intimate atmosphere. With seating for 80 guests, the space remains personal and composed. The Maharaja Room, a glass-enclosed private dining space for up to 12 guests, is available for private gatherings and special occasions. 

The showcase is curated by Indian Master Chef Bobby, whose expertise in regional Indian cuisine shapes the menu. His approach focuses on technique, balance, and authenticity, ensuring each dish retains its special character.

The menu brings together a selection of biryanis, each representing its place of origin. Guests can expect preparations inspired by the royal Hyderabadi, soulful Kolkata, spice-forward Malabar, rustic Lucknowi, and Rampuri styles. Each biryani is prepared using indigenous spices and authentic recipes, introduced in a manner that aligns with Diya’s culinary philosophy. 

A live kitchen adds an interactive element to the dining experience, complemented by live music that enhances the overall ambience. Together, these elements curate a well-rounded and engaging experience for guests. 

With this limited-period showcase, Diya invites discerning diners to appreciate the iconic regional flavour at its most intentional, an experience defined by precision, provenance, and an approach to Indian cuisine honoured by considered detail. 

Visakhapatnam, Jan 12: Novotel Visakhapatnam Varun Beach brings the essence of Andhra’s countryside to the city with Palletoori Panduga Bhojanam, a curated food festival celebrating traditional rural flavours. Hosted at The Square from January 14th to 25th, 2026, the festival captures the spirit of village celebrations, where food serves as a powerful expression of heritage, togetherness, and joy.

Rooted in the spirit of village festivities, Palletoori Panduga Bhojanam is a heartfelt tribute to Andhra Pradesh’s rich culinary legacy. The festival revives age-old recipes crafted using locally sourced ingredients, stone-ground spices, and time-honoured cooking techniques such as slow cooking, wood-fire preparation, and hand-crafted seasoning. The thoughtfully curated buffet presents an expansive selection of authentic vegetarian and non-vegetarian Andhra specialities, including Garelu with Natu Kodi, evoking the comforting nostalgia and abundance of traditional home-style festive meals.

With a strong focus on freshness, nutritional balance, and authentic flavours, the experience goes beyond food, transporting diners to the heart of rural Andhra. Guests will be welcomed with traditional drinks, serenaded by live music, and immersed in a thoughtfully themed setting, transforming the evening into a rich cultural and gastronomic journey.

Speaking about the initiative, Udayprakash Rudrapati, Director of Food & Beverage at Novotel Visakhapatnam Varun Beach, said,

“At Novotel Visakhapatnam Varun Beach, we believe that meaningful dining experiences are rooted in authenticity and a strong sense of place. Palletoori Panduga Bhojanam is our tribute to Andhra Pradesh’s rural culinary legacy, where food is an expression of heritage, community and celebration. Every dish reflects time-honoured techniques, locally sourced produce and the comforting flavours of village feasts, allowing us to recreate a deeply nostalgic and heartfelt gastronomic journey for our guests.”

What: Palletoori Panduga Bhojanam
When: 14th January to 25th January 2026
Where:  The Square, Novotel Visakhapatnam Varun Beach
Time: Dinner | 7:00 pm – 11:00 pm
Reservations: 77998 84045

Whether you are a lover of traditional Andhra cuisine or seeking a culturally immersive dining experience, Palletoori Panduga Bhojanam promises an unforgettable celebration of flavour, heritage, and festivity by the sea.

Shri Chirag Paswan, Minister of Food Processing Industries, Government of India inaugurated Indusfood 2026 at Expo Mart, Greater Noida, on 8th January 2026. Indusfood is Asia’s premier food and beverage tradeshow. This is the biggest edition of the show yet  covering a total area of 120,000 square meters. Shri Abhishek Dev, Chairman APEDA, Mr.  Mohit Singla, Chairman, Trade Promotion Council of India, Mr. Jens Wolfgang Michel, CEO,  Abu Dhabi Food Hub  Mr. Ashish Kumar Agrawal, Managing Director of Bhikharam  Chandmal, etc. were present on the occasion besides industry leaders, buyers, exhibitors,  and members of the global F&B ecosystem. 

Delivering his inaugural address, Shri Paswan said,

“I am here to support and motivate you  all. The mere fact that Government of India has a separate Ministry for the food processing  sector underlines the importance accorded to the sector. We are trying to be bridge  between the government and industry.” Minister congratulated TPCI for organizing the 9th successful edition of Indusfood and providing big platform to the industry.  

Food Processing Minister further appealed that,

“Now that we are food surplus, we all need  to convert this volume into value. We all know the strength of the sector and the untapped  potential of India to be the global food basket; the need is to now channelize the resources.” 

He said that his ministry is supporting more and more entrepreneurs to enter this field.  Schemes like PM Formalization of Micro Food Processing Enterprises Pradhan  Mantri Kisan SAMPADA Yojana  National Institute of Food Technology  Entrepreneurship and Management, etc. are helping both farmers and the industry. He also  said that National Institute of Food Technology Entrepreneurship and Management scope  will be extended to cover more states. 

He said that, “Government is behind the food processing industry with unwavering support  and will do anything for a supportive policy matter, such as ease of doing business.” The  Minister informed that he took high GST rate on the food processing sector which got 

addressed through GST reforms and GST were reduced to lowest slab either to 5% or 0, which apparently helped create greater market access for the sector. 

Minister during his address appealed to all brands to open their R&D centers in India. India  has huge diversity and has immense potential to introduce new variety on the global food  platter. 

The Agricultural and Processed Food Products Export Development Authority  has  launched an initiative to support agri-food and agri-tech startups, aimed at promoting  innovation and creating new export opportunities for young entrepreneurs. 

APEDA Chairman Shri Abhishek Dev said the initiative  BHARATI, which stands for Bharat’s  Hub for Agritech, Resilience, Advancement and Incubation for Export Enablement, has been  designed to empower agri sector startups. 

Speaking at the inauguration Shri Mohit Singla, Chairman, Trade Promotion Council of India  said,

“The remarkable scale of Indusfood 2026 demonstrates ambition. We bring together  more than 2,200 exhibitors from 30 countries across 125,000 square metres of exhibition  space. We are privileged to host over 15,000 buyers and trade visitors from more than 120  countries. And we integrate the entire F&B value chain trade, technology, and talent  within a single vibrant ecosystem.”  

Indusfood 2026 also marks the introduction of two new pavilions  Pet Food & Animal  Nutrition and Cookware & Kitchenware. Their inclusion recognises emerging export  opportunities driven by global lifestyle shifts, premiumization, wellness, and sustainability.  By welcoming these sectors, we continue to expand the Indusfood canvas in line with  evolving world demand, he added. 

Further Chairman TPCI said,

“In partnership with IFCA, we are proud to host the World  Culinary Heritage Conference 2026, positioning cuisine as cultural capital and as a powerful  export enabler. Alongside this, more than 40 exclusive knowledge events will unfold over the  next three days featuring 150 Speakers spanning state-led investment summits, retail  procurement dialogues, focus market briefings, sector-specific export strategies, regulatory  compliance and biosecurity sessions, the growing role of AI and automation in intelligent  food ecosystems and more.” 

Mr. Jens Wolfgang Michel, CEO, Abu Dhabi Food Hub  congratulated participants of  the show and underlined huge opportunity of synergy between Indian food exporters and  UAE buyers. He also pitched for fully transparent and sustainable practices in food trade.  India–UAE Food corridor to be launched. TPCI has signed an MoU with Abu Dhabi Food Hub.

F&B Exports in 2024-25: US$ 47.3 billion and YoY growth was 8.2%, having 5-yearCAGR:  8.4%. The processed food exports registered US$ 7.9 bn with the 5-year CAGR: 9.1%.  Fastest growing processed food categories basis was Cocoa and preparations.

Hyderabad, Dec 18: Final-year culinary students of Regency College of Culinary Arts and Hotel Management, Irramanzil, organized a Vintage-Themed French Gourmet Gala Lunch on 17th December 2025 at the Radiance Restaurant. The event featured an elegant seven-course pre-plated Table d’Hôte (TDH) menu, inspired by classical European cuisine and executed to professional fine-dining standards.

Such gourmet gala events form an integral part of the students’ academic journey, enabling them to conceptualize, plan, and execute large-scale culinary operations. Through these platforms, students develop expertise in menu engineering, artistic presentation, time management, and coordinated service – key competencies required in the global hospitality sector.

The gala presented an elaborate culinary spread, including over 50 varieties of charcuterie and cured meats, a refined cheese display, a visually distinctive Smörgåstårta (Scandinavian savoury cake), an artisan bread counter, and thoughtfully curated salads and hors d’oeuvres. The décor reflected a carefully designed thematic transition from vintage charm to contemporary elegance, symbolizing the seamless blend of tradition and modern gastronomy.

A signature highlight of the event was the Butter Swan Sculpture, intricately carved from 10 kilograms of butter, showcasing exceptional precision, creativity, and aesthetic sensibility. The sculpture exemplified the students’ technical mastery under the expert guidance of Chef Naga Manikanta.

The event was graced by distinguished guests:

·        Mr. Gareth Wynn Owen, British Deputy High Commission

·        Chef Naveen Nagaraj, Corporate Chef, Tatva & General Secretary, Telangana Chefs Association

·        Chef Rizwan Abdul Khader, Corporate Chef, Terrai & Executive Member, Telangana Chefs Association

Principal Mr. P. Ramesh Kumar Reddy appreciated the dedication and professionalism displayed by the final-year students in delivering a refined gourmet experience. He highlighted that the institution’s emphasis on industry-relevant exposure and experiential excellence plays a pivotal role in shaping confident, skilled, and career-ready hospitality professionals.

The Gourmet Gala affirmed Regency College’s strong commitment to culinary innovation, academic excellence, meaningful cultural exchange, and enhanced international career pathways for its students.

HETC Foods Launches “Navdhan”, Bringing Science-Backed Sprouted Millet Nutrition to Indian Kitchens

Hyderabad, Dec 16: HETC Foods Private Limited today announced the launch of its new-age food brand “Navdhan”, a range of scientifically processed sprouted millet powders, at a press briefing held at FTCCI OBT Board Room, Red Hills, Hyderabad.

Navdhan aims to make millet consumption easy, scalable, and sustainable. Currently the products are available in Telangana and Andhra Pradesh, soon they will be made available across India. 

They are also available online through e commerce portals, through the company website as well as retain network. 

The real challenge is cooking difficulty & time it consumes.   Traditional millet preparation often involves soaking, fermenting, grinding, or slow cooking. In today’s fast-paced lifestyles, this complexity discourages daily use compared to rice or wheat. The second major concern is digestibility concerns Improperly processed millets contain anti-nutrients (phytates, tannins) that can reduce mineral absorption and cause bloating or discomfort. Without awareness of sprouting or scientific processing, many consumers abandon millets after a poor experience. The Navdhan addresses these concerns.  

The press conference was addressed by Mr. Sai Srinivas Vavilala and Mr. Srinivas Garimella, Co-Founders of HETC Foods Private Limited, serial entrepreneurs who outlined the vision behind Navdhan and the science-driven approach adopted to reintroduce millets in a more nutritious, digestible, and convenient form for modern Indian households.

Speaking at the briefing, Mr. Sai Srinivas Vavilala, CEO of HETC Foods, said that

“Navdhan represents the convergence of traditional food wisdom and modern engineering discipline. “Millets have always been part of India’s food heritage, but their full nutritional potential is often locked by anti-nutrients. At HETC Foods, we apply scientific rigor to sprouting, processing, and milling, ensuring better mineral absorption, improved digestibility, and consistent quality,” he said.

Under the Navdhan brand, HETC Foods has developed a controlled sprouting process that carefully regulates water quality, soaking duration, sprouting conditions, hygiene, temperature, and milling. This process significantly reduces anti-nutrients such as phytates and tannins, thereby unlocking essential minerals and enhancing bioavailability. Each batch is produced at HETC’s state-of-the-art facility in Hyderabad, reinforcing the brand’s commitment to food science and quality.

Mr. Srinivas Garimella, Chairman of Daifuku Intralogistics India Pvt. Ltd. and Co-Founder of HETC Foods, highlighted the larger purpose behind Navdhan.

“This is not just a product launch; it is about building a movement that aligns with India’s push for millets under the Shree Anna initiative. Navdhan aims to make millet consumption easy, scalable, and sustainable at a national level,” he said.

The founders noted that while millets are widely recognised as superfoods, their adoption has remained limited due to challenges in preparation and availability at a household scale. Navdhan seeks to bridge this gap by producing sprouted millets at industrial scale while preserving their nutritional integrity.

The choice of Hyderabad as the launch city was described as both strategic and symbolic, given its prominence as a hub for food science, nutrition research, and innovation.

With the launch of Navdhan, HETC Foods aims to inspire families to adopt healthier, sustainable food choices, demonstrate how scientific processing can transform traditional grains, and position Navdhan as a proudly Indian food innovation that honours tradition while nourishing modern lives