Hosted at New Delhi's Bharat Mandapam, World Food India 2025 is more than just a food show; it's a cultural movement that will influence how Indians prepare, consume, and share food with the rest of the world. This year's event redefined what Indian cuisine can look like in the next ten years with its emphasis on local ingredients, cutting-edge food technologies, sustainable practices, and functional nutrition.

From millet-powered menus to solar-powered processing, from blockchain-tracked mangoes to fortified everyday meals, World Food India 2025 showcased innovations that will soon impact what we eat at home, in restaurants, and on plates around the world.

Here are 10 creative recipes that celebrate this new wave and were influenced by the World Food India 2025 trends. Every dish demonstrates how Indian cuisine is evolving into the future without losing its essence by striking a balance between tradition and innovation.

1. Millet & Quinoa Biryani Bowl Recipe

Ingredients for Millet & Quinoa Biryani Bowl:

• 1 cup foxtail millet
• 1 cup quinoa
• 2 tbsp ghee
• 1 onion, thinly sliced
• 1 cup mixed vegetables (carrot, beans, peas)
• 2 green chillies, chopped
• Whole spices: 2 cloves, 2 cardamoms, 1-inch cinnamon stick
• ½ tsp saffron strands soaked in 2 tbsp warm milk
• ½ cup fried onions
• Salt to taste

Method for Millet & Quinoa Biryani Bowl:

1. Wash and soak foxtail millet for 20 minutes. Cook millet until fluffy. Cook quinoa separately until light and tender.
2. Heat ghee in a heavy pan, sauté onions, chillies, and whole spices until aromatic.
3. Add mixed vegetables and cook until just tender.
4. Layer millet and quinoa over the vegetable base.
5. Drizzle saffron milk over the top and sprinkle fried onions.
6. Cover with a tight lid and steam on low for 10 minutes for flavours to meld.
7. Pro Tip for Millet & Quinoa Biryani Bowl: Fluff millet and quinoa with a fork before layering to prevent stickiness. Serve hot with cucumber raita.

2. Jackfruit Pulled ‘Meat’ Taco Recipe

Ingredients for Jackfruit Pulled ‘Meat’ Taco:

• 2 cups raw jackfruit, boiled and shredded
• 2 tbsp tandoori masala paste
• 1 tbsp oil
• 4 corn tortillas
• 1 small onion, finely chopped
• Fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt to taste

Method for Jackfruit Pulled ‘Meat’ Taco:

1. Heat oil in a pan, sauté shredded jackfruit with tandoori masala until slightly charred and smoky.
2. Warm corn tortillas in a skillet.
3. Fill tortillas with the spiced jackfruit.
4. Top with chopped onion and cilantro.
5. Squeeze lime over each taco before serving.
6. Pro Tip for Jackfruit Pulled ‘Meat’ Taco: Use young jackfruit for a better shredded texture. Serve immediately.

3. Fortified Paneer Tikka Wrap Recipe

Ingredients for Fortified Paneer Tikka Wrap:

• 200g fortified paneer (Vitamin D-enriched)
• 2 whole wheat wraps
• ½ cup yoghurt
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp cumin powder
• ½ tsp garam masala
• 1 onion, sliced
• Mint chutney as needed
• Salt to taste

Method for Fortified Paneer Tikka Wrap:

1. Marinate paneer cubes in yoghurt with turmeric, chilli, cumin, garam masala, and salt for at least 30 minutes.
2. Grill or pan-fry the paneer until slightly charred.
3. Place grilled paneer in wraps with sliced onions and mint chutney.
4. Roll tightly and serve immediately.
5. Pro Tip for Fortified Paneer Tikka Wrap: Grill paneer on high heat for a smoky flavour. Serve immediately to retain warmth. 

4. Blockchain Mango Lassi Recipe

Ingredients for Blockchain Mango Lassi:

• 1 cup Alphonso mango pulp
• 1 cup chilled yoghurt
• 2 tbsp honey or sugar
• ¼ tsp cardamom powder
• A few saffron strands
• Ice cubes as needed

Method for Blockchain Mango Lassi:

1. Blend mango pulp, chilled yoghurt, honey, and cardamom until smooth.
2. Pour into glasses over ice cubes.
3. Garnish each Blockchain Mango Lassi with saffron strands.
4. Serve chilled.
5. Pro Tip for Blockchain Mango Lassi: Use chilled yoghurt for creaminess and a smooth texture.

5. Solar-Dried Chilli Chocolate Truffle Recipe

Ingredients for Solar-Dried Chilli Chocolate Truffle:

• 200g dark chocolate
• ½ cup heavy cream
• 1 tsp solar-dried chilli flakes
• Cocoa powder for dusting

Method for Solar-Dried Chilli Chocolate Truffle:

1. Warm the cream slightly and pour it over the chopped chocolate. Stir until smooth.
2. Mix in solar-dried chilli flakes.
3. Chill for 2 hours.
4. Scoop portions, roll into balls, and dust with cocoa powder.
5. Pro Tip for Solar-Dried Chilli Chocolate Truffle: Chill truffles well before serving to maintain shape and enhance flavour.

6. Fermented Amaranth Idli Recipe

Ingredients for Fermented Amaranth Idli:

• 1 cup amaranth flour
• ½ cup urad dal
• 1 tsp fenugreek seeds
• Salt to taste
• Water as needed

Method for Fermented Amaranth Idli:

1. Soak urad dal and fenugreek seeds for 6–8 hours. Grind to a smooth batter.
2. Mix the urad dal batter with amaranth flour and salt. Allow to ferment overnight.
3. Grease the idli moulds and pour batter.
4. Steam for 10–12 minutes until fluffy.
5. Pro Tip for Fermented Amaranth Idli: Ensure proper fermentation for soft, airy idlis. Serve hot with chutney.

7. Seaweed Masala Fry Recipe

Ingredients for Seaweed Masala Fry:

• 2 large potatoes, cut into fries
• 2 tbsp oil
• 1 tsp chaat masala
• 2 tbsp crushed seaweed
• Salt to taste

Method for Seaweed Masala Fry:

1. Heat oil, fry potato sticks until golden brown.
2. Drain excess oil.
3. Toss hot fries with chaat masala and crushed seaweed.
4. Serve immediately.
5. Pro Tip for Seaweed Masala Fry: For a healthier option, bake fries instead of deep frying.

8. Vegan Butter Chicken Curry Recipe

Ingredients for Vegan Butter Chicken Curry:

• 1 cup soy protein chunks
• 2 tbsp oil or plant-based butter
• 1 onion, chopped
• 2 tomatoes, pureed
• ½ cup cashew paste
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• ½ tsp chilli powder
• Salt to taste

Method for Vegan Butter Chicken Curry:

1. Sauté onion in oil until golden.
2. Add ginger-garlic paste and cook for 1 minute.
3. Add tomato puree, cashew paste, garam masala, chilli powder, and salt. Simmer 5–7 minutes.
4. Add soy protein chunks, coat with gravy, and cook 10 minutes.
5. Serve hot as Vegan Butter Chicken Curry.
6. Pro Tip for Vegan Butter Chicken Curry: Soak soy chunks in warm water before cooking for better flavour absorption.

9. Nutraceutical Rasgulla Shot Recipe

Ingredients for Nutraceutical Rasgulla Shot:

• 6 mini rasgullas
• 1 cup almond milk
• ½ tsp turmeric powder
• Pinch of saffron
• 1 tbsp chopped pistachios

Method for Nutraceutical Rasgulla Shot:

1. Warm almond milk slightly and add turmeric and saffron.
2. Place mini rasgullas in glasses.
3. Pour almond milk over rasgullas.
4. Garnish with chopped pistachios.
5. Serve chilled as Nutraceutical Rasgulla Shots.
6. Pro Tip for Nutraceutical Rasgulla Shot: Chill before serving for the best taste and texture.

10. Cold Brew Masala Chai Fizz Recipe

Ingredients for Cold Brew Masala Chai Fizz:

• 1 cup cold brew black tea
• 2 tbsp masala syrup (ginger, cardamom, cinnamon)
• ½ cup sparkling water
• Lemon slice for garnish
• Ice cubes as needed

Method for Cold Brew Masala Chai Fizz:

1. Combine cold brew tea and masala syrup.
2. Add ice cubes.
3. Top with sparkling water.
4. Garnish with a slice of lemon.
5. Serve immediately as Cold Brew Masala Chai Fizz.
6. Pro Tip for Cold Brew Masala Chai Fizz: Use strong cold brew tea for a bold flavour that balances the fizz.

World Food India 2025 demonstrated that enhancing Indian cuisine through innovation rather than eschewing tradition is the way of the future. These recipes, which range from the Cold Brew Masala Chai Fizz to the Millet & Quinoa Biryani Bowl, show how sustainability, technology, and a global mindset can turn traditional foods into experiences fit for the future.

Currently, India's culinary journey is moving simultaneously in two directions: forward with blockchain traceability, functional fortification, and plant-based proteins, and back to its roots with millets, amaranth, and regional flavours.

As a result, the food is distinctly Indian, proudly inventive, and palatable to all. The future of food is already here, as demonstrated by WFI 2025, and it tastes familiar with a hint of the future. 

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