The launch coincided with International Women’s Day, reinforcing the brand’s philosophy that cooking is a shared experience that brings people together beyond gender roles.

The new outlet forms part of Wonderchef’s broader expansion strategy to deepen its presence in regional markets across India. The company is targeting 50 exclusive brand outlets by the end of 2027, with a strong focus on Tier-II cities and emerging demand hubs where consumers are increasingly seeking premium and innovative kitchen solutions.

Speaking at the launch, Chef Sanjeev Kapoor said,
“Kerala has always had one of the most evolved and passionate food cultures in India — a place where cooking is not just a necessity but an art form deeply rooted in tradition. Opening our store in Kozhikode feels like a natural homecoming. The people here understand quality, they value the craft of cooking, and that is exactly what Wonderchef stands for. I look forward to bringing our innovative range of products closer to the kitchens of Kerala.”

Ravi Saxena, Co-founder and CEO, Wonderchef, added,
“Kerala and the broader southern region have consistently been among our strongest and most discerning markets. Consumers here seek out quality, innovation, and products that genuinely simplify the cooking experience without compromising on health or taste. The launch of our Kozhikode store is a reflection of the growing demand in this market and a testament to our commitment to being where our consumers are. As we work towards doubling our EBO count by 2027, regional markets like Kerala will be central to our expansion strategy.”

The Kozhikode outlet has been designed as an experiential retail space, featuring live product demonstration zones along with a wide range of the brand’s cookware, kitchen appliances, and healthy cooking solutions. The format allows customers to interact with products and explore Wonderchef’s innovations before making a purchase.

The post Wonderchef Opens 34th Exclusive Store in Kozhikode, Marks Entry into Kerala appeared first on Business of Food.

Chef Kapoor spoke not just as India’s most recognisable culinary figure, but as someone who has seen the food business from every angle: from kitchens to consumers, from restaurants to retail, from tradition to transformation. And as he framed it, the HoReCa and food service ecosystem now stands at a moment where change is no longer optional, gradual, or theoretical.

Change is not a Choice—Only Your Response is

Every industry talks about change. Food service, according to Chef Kapoor, often discusses it nostalgically—comparing where it has come from rather than preparing for where it is headed. Change, he argued, presents itself in only two ways. You can cause it, initiating small ripples that grow into meaningful transformation. Or you can participate in it, adapting as it unfolds around you. What you cannot do is resist it. Change happens regardless—this is evolution, not disruption theatre. For food service professionals, the real question is no longer whether the industry will change, but whether they are ready for the form that change has already taken.

Redefining “Service”: The Most Overlooked Transformation

Much of the food conversation, Chef Kapoor observed, still revolves around cuisine—authenticity, recipes, chefs, ingredients. These are important, but they are no longer the axis on which the business turns. The most significant shift, he said, lies in how the industry understands the word “service.”

“Food service once meant something very specific: an out-of-home experience. A physical destination—a restaurant, a café, a QSR—where the consumer travelled to be served. That definition held true for decades. It no longer does,” noted Chef Kapoor. Today, the same food can reach the consumer in multiple ways:

• Cooked or assembled and delivered to the home
• Ordered and consumed at the workplace
• Picked up while travelling
• Carried as takeaway
• Delivered through quick commerce models, often faster than traditional dine-in timelines

Each of these, Chef Kapoor stressed, is not a separate business—it is a different service touchpoint of the same food offering.  

The Era of Omni-Channel Food Service

This multiplicity of touchpoints leads to one unavoidable conclusion: food service is now omni-channel by default. Fresh food, wherever it is cooked or served, must recognise this reality. And while there will always be exceptions—destination restaurants, experiential dining, hyper-specialist formats—Chef Kapoor estimated that nearly 80% of food service businesses by both value and volume cannot afford to ignore omni-channel presence. Resistance, he warned candidly, may feel principled today but will appear costly tomorrow. His confidence was not rhetorical bravado. It was grounded in lived experience—both in food and beyond.

Being Where the Consumer is—Not Where You Want Them to Be

Chef Kapoor drew a parallel from his entrepreneurial journey with Wonderchef, which began long before omni-channel retail was fashionable. The principle guiding that venture, he shared, came from his father: never expect the consumer to be dependent on you; your business must go where the consumer already is. That philosophy, he suggested, applies even more urgently to food service today. “Consumers will not adjust their habits to suit your format. The burden of adaptation rests entirely with the business.”

Focus in an Omni World: Knowing Where Not to Go

At first glance, omni-channel expansion appears to contradict another principle Chef Kapoor considers critical: focus. Quoting his brother, a strategy consultant, he reminded the audience that if you try to go everywhere without clarity, you risk reaching nowhere. “Omni-channel does not mean omnipresent chaos. It demands intentional choices about formats, brands, price points, and execution models.”

Reaching everywhere, he clarified, may require multiple brands, differentiated formats, or segmented strategies—but what cannot be compromised is clarity of direction. The urgency is not tomorrow. It is today. The earlier businesses start, the greater their chance of shaping outcomes rather than reacting to them. He cited examples like Wow! Momo as early movers who recognised this reality and acted decisively—illustrating how focus and omni-reach can coexist when strategy is clear.

Reframing Authenticity: A Thought for the Chefs

As he closed, Chef Kapoor addressed a topic close to many hearts in the room: authenticity. Authenticity, he suggested, is often misunderstood as historical purity. In reality, much of what we consider “authentic” today was once innovation. “Authenticity is not about someone else’s grandmother’s recipe—it is about being truthful to what you claim and delivering on that promise.” Consumers, he said, are far more perceptive than the industry often assumes. They understand authenticity not as nostalgia, but as consistency between promise and experience.

The Power of Coming Together

Before stepping down, Chef Kapoor returned to where he began—collective strength. The presence of top retail leaders in the room, he noted, was itself proof of what collaboration can achieve. Food service, he urged, must expand that circle. Meet more. Talk more. Bring more voices in. The future will belong not to isolated stars, but to industries that move together.

The post From Plate to Everywhere: Chef Sanjeev Kapoor on the New Grammar of Food Service appeared first on Business of Food.

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Instituted by IMAGES Group, the Food Service Awards honour the continuing evolution of India’s restaurant ecosystem, from fine dining and cafés to QSRs and cloud kitchens,  spotlighting those who have redefined how India eats, connects, and experiences food.

This year’s winners reflected the diversity and dynamism of the sector. Taco Bell was recognised for its exceptional business transformation, Burger Singh and Kenangan Coffee for market expansion, and Chai Point for excellence in customer experience. Social stood out with dual honours in innovation and employee practices, while Rameshwaram Café took home the award for viral growth story. Culinary icons including Chef Sanjeev Kapoor, Chef Saransh Goila, and Chef Harpal Singh Sokhi were honoured for their contributions to Indian gastronomy and global culinary culture.

List of Awardees

IMAGES MOST ADMIRED CLOUD KITCHEN OF THE YEAR
TRU FALAFEL

IMAGES MOST ADMIRED FOOD COURT OF THE YEAR
NEXUS AHMEDABAD ONE

IMAGES MOST ADMIRED BUSINESS TRANSFORMATION / TURNAROUND SUCCESS STORY OF THE YEAR
TACO BELL

IMAGES MOST ADMIRED RETAILER OF THE YEAR: CUSTOMER ACQUISITION, EXPERIENCE & SERVICE
CHAI POINT

IMAGES MOST ADMIRED RETAILER OF THE YEAR: EMPLOYEE PRACTICES
SOCIAL EATIA

IMAGES MOST ADMIRED RETAILER OF THE YEAR: INNOVATION IN MENU DESIGN, DISPLAY & PRESENTATION
SOCIAL

IMAGES MOST ADMIRED RETAILER OF THE YEAR: MARKET EXPANSION
BURGER SINGH — For 360° Market Expansion
KENANGAN COFFEE — For New Market Entry
THE BELGIAN WAFFLE CO — For Growth in Trading Density

IMAGES MOST ADMIRED RETAILER OF THE YEAR: MARKETING & PROMOTIONS
TFS: Durga Puja Campaign — For Festival Sales Campaign
COPPER CHIMNEY: Chai Tapri Tales — For Digital Campaign

IMAGES MOST ADMIRED RETAILER OF THE YEAR: UNIQUE FORMAT / SPECIALITY
EL&N LONDON

IMAGES MOST ADMIRED LAUNCH OF THE YEAR
ARMANI / CAFFÈ, JIO World Plaza, Mumbai — For West
LONDON WAFFLE COMPANY, Phoenix Marketcity, Chennai — For South
STREET BURGER BY GORDON RAMSAY, IGI Airport, Delhi — For North
MAD OVER DONUTS, Salt Lake, Kolkata — For East

IMAGES MOST ADMIRED RETAILER OF THE YEAR: SINGLE OUTLET WITH HIGHEST YEAR-ON-YEAR GROWTH
DARYAGANJ RESTAURANT, Aerocity, Delhi

IMAGES Excellence Awards

IMAGES MOST ADMIRED MAVERICK CULINARY MAESTRO
Chef Saransh Goila, Co-founder, Goila Butter Chicken

IMAGES MOST ADMIRED CULINARY POP ICON
Chef Harpal Singh Sokhi

IMAGES MOST ADMIRED SPECIALITY QSR FOODPRENEUR
Gaurav Kanwar, Founder, Harajuku Tokyo Café

IMAGES MOST ADMIRED LEGACY FUSION BRAND
Tibb’s Frankie

IMAGES MOST ADMIRED TRADITIONAL HERITAGE BRAND
Thalappakatti Biriyani

IMAGES MOST ADMIRED VIRAL GROWTH STORY
Rameshwaram Café

IMAGES MOST ADMIRED EXPERIENTIAL SOCIAL DESTINATION
Café Delhi Heights

IMAGES MOST ADMIRED SPECIALITY FOREIGN CUISINE DESTINATION
Burma Burma

IMAGES MOST ADMIRED FOREIGN CUISINE DESTINATION
Mizu Izakaya

India’s Culinary Envoy to the World
Padma Shri Chef Sanjeev Kapoor

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Positioned to bring authentic Indian ingredients, snacks, staples, and convenient meal solutions with global production integrity, Arth represents the next chapter in India’s food brands entering global mainstream markets — not just ethnic aisles.

The launch at India Food Forum underscores Chef Kapoor’s strategic vision of building Indian-origin food brands at global scale.

CHEF SANJEEV KAPOOR: BUILDING INDIA’S MOST INFLUENTIAL FOOD & CONSUMER BRAND ECOSYSTEM

Few figures in India’s culinary and consumer landscape have influenced public taste and home cooking culture the way Chef Sanjeev Kapoor has over the last three decades.
What began as bringing restaurant sensibility to everyday kitchens has evolved into one of India’s most diversified and scalable food-business portfolios, spanning:

• Consumer products
• Cookware and kitchen appliances
• Restaurant chains (India & global)
• Packaged foods
• Media IP & content platforms
• Licensing partnerships

Today, this collective ecosystem touches nearly Rs. 1300 crore in top-line across owned, licensed and franchised formats — driven by brand trust, consistency and cultural relevance.

THE RESTAURANT PORTFOLIO: COMFORT, CULTURE & GLOBAL REACH

These formats reflect Indian cuisine that is familiar yet refined, scaled through owned, franchised and licensing models.

THE PHILOSOPHY: PEOPLE AT THE CENTER

Chef Kapoor’s leadership philosophy is anchored in his belief:

“Our greatest ingredient is our people.”

Whether in kitchens, R&D labs, retail teams, franchise networks, or manufacturing partnerships — the emphasis is on empowerment, learning, and consistent everyday excellence.

HUMANITARIAN IMPACT & EDUCATION

Chef Sanjeev Kapoor has long championed nutrition equity, culinary education, and social inclusion:

• Forum for Autism – Supporting awareness and engagement for over 15 years
• Akshaya Patra Foundation – Improving quality of meals for 2.2 million children daily
• Pandemic relief partnership with World Central Kitchen & IHCL for frontline workers
• NutriPathshala with Harvest Plus Solutions — spreading nutrition literacy
• Recognized as a Top Agri-Food Pioneer 2025 by the World Food Prize Foundation

To advance culinary careers, he partnered with Symbiosis University to create the Symbiosis School of Culinary Arts, India’s first full-time B.Sc. in Culinary Arts, now expanded to postgraduate programs and advanced certifications.

A BRAND EVOLVING WITH PURPOSE

From television to cookbooks, cookware to packaged foods, cafés to global restaurant dining — Chef Sanjeev Kapoor’s journey has been one of institution-building in India’s food culture.

With Wonderchef’s retail scale, Signature’s international dining footprint, and Arth’s global packaged food rollout, this next chapter signals India’s culinary story going global with confidence.

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Co-powered by Reliance Smart Bazaar, this mega two-day mega congregation will unite the entire food business ecosystem — from food manufacturers, marketers, distributors, retailers, and HoReCa companies — through a packed agenda featuring a high-powered conference, zoned exhibitions, curated networking sessions, and prestigious industry awards.

Themed “Building a Palate for Partnerships,” this year’s edition emphasises the importance of collaboration and synergy in an industry navigating rapid transformation. With 3,000+ attendees, 500+ brands, 250+ industry experts, and 100+ exhibitors, the event will serve as the most comprehensive business platform for every segment of the food value chain. Immersive experiences await attendees at  India Food Forum 2025, including connections with 3000+ peers & partners, 200+ new products & brands, and conversations with India’s biggest food business gurus, including the event’s illustrious
Chairmen, Damodar Mall, CEO-Grocery, Reliance Retail, and Culinary Icon, Humanitarian, and Entrepreneur, Padma Shri Chef Sanjeev Kapoor.

“In my calendar, India Food Forum days are synonymous with new possibilities and transformative partnerships. I look forward to reconnecting with many friends and partners at India Food Forum 2025,” said Mall, who will chair the Retail convention at the event.

Echoing his thought, Chef Sanjeev Kapoor, who will Chair the HoReCa segment at India Food Forum 2025, noted, “Food service is clearly one of India’s most dynamic sectors today. Indian restaurant concepts and entrepreneurs are achieving global recognition for their menu innovation, sustainable sourcing, and dining experiences. It’s an exciting time for me to take on the role of Chairman, HoReCa Convention at the prestigious India Food Forum 2025!”

They will be joined by an exceptional lineup of business leaders and innovators, including Sunil D’Souza, CEO & Managing Director, Tata Consumer Products; Rohit Kapoor, CEO –
Food Marketplace, Swiggy; Rajneet Kohli, Executive Director – Foods, Hindustan Unilever Limited; Sagar J. Daryani, President, NRAI & Co-founder & CEO, Wow! Momo Foods; Hardeep Singh, CEO, 7-Eleven India; Ankit Patel, Managing Director & CEO, The Belgian Waffle Co.; Mithun Appaiah, CEO, Wow! Momo Foods; Tarak Bhattacharya, ED & CEO, Mad Over Donuts; Santosh Kumar, Chief Business Officer, FreshToHome; Deepa Hall, Sr Vice President – F&B Retail, Reliance Brands; Anurag Katriar, Founder & CMD, Indigo Hospitality; and Prashant Peres, Managing Director – South Asia, Kellanova.

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This entertaining brand film, conceptualized by DDB Mudra captures a memorable encounter at McDonald’s where Chef Kapoor, stationed behind the counter, meets a young fitness enthusiast and his spirited little brother. When the older brother orders his usual favourites, Chef Kapoor introduces them to the revolutionary Protein Plus slice with his characteristic charm. What unfolds is a humorous competition between the brothers, when the elder one requests two slices, his younger brother immediately ups the ante by asking for three slices. The film perfectly illustrates how customers of all ages can personalize their protein intake while enjoying McDonald’s favourites.

The film emphasizes on the 100% vegetarian plant-based ‘Protein Plus Slice’ co-developed by CSIR – Central Food Technological Research Institute (CSIR-CFTRI). Chef Kapoor talks about this slice, which offers 5g of protein per slice, allowing customers to add 5g, 10g, or more protein to their burgers without compromising on taste.

Akshay Jatia, Chief Executive Officer, Westlife Foodworld said, “At McDonald’s India, we have always believed in giving our customers more choice, and this time, we are giving them the power to personalize their protein intake. The Protein Plus Range allows them to enjoy their favourite McDonald’s burgers without compromising on their protein needs or the taste. It also reflects our ongoing commitment to our ‘Real Food, Real Good’ philosophy, bringing together flavour, nutrition, and food science. Together, we remain committed to crafting menu items that are both wholesome and delicious, combining locally available ingredients in a way where great taste and nutrition go hand in hand.”

Chef Sanjeev Kapoor said, “It feels great to continue my association with a brand like McDonald’s that constantly innovates its menu, suiting the tastes and preferences of varied customers. Their entry into the protein enhancement initiative is commendable, and I like the fact that their Protein Plus range perfectly balances taste with nutrition. I believe this range is a true innovation in personalized nutrition.”

Rahul Mathew, Chief Creative Officer & Executive Director, DDB India said, “McDonald’s is for everyone. It’s a belief that the brand is built on. And it’s this belief that we’ve extended to extra-protein seekers with the new Protein Plus Slices. So, whether you’re just making up for your nutritional needs or following a workout regimen, McDonald’s is for you as well.”

The Protein Plus Range launch marks McDonald’s India’s second strategic collaboration with the CFTRI, following the successful introduction of Multi-Millet Buns. The campaign on the Multi-Millet Bun had also featured Chef Sanjeev Kapoor.

The film closes with Chef Sanjeev Kapoor saying, ‘That’s My McDonald’s’, underscoring the brand’s commitment to blending great-tasting burgers with more nutritional goodness. Customers can now savour their favourite burgers in a nutritional avatar with extra protein at their nearest McDonald’s restaurants in West and South India, on-the-go via Drive-Thru and also can order through the McDelivery App and Swiggy.

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To address these pivotal changes, Zydus Wellness and its brands Nutralite Professional and Sugar Free, hosted a Culinary Chef Summit in Mumbai and Delhi with Chef Sanjeev Kapoor and more than 200 leading chefs, restaurateurs, and hotel owners from across the country. The event aimed at highlighting the co-existence of innovation, nutrition, and profitability in modern menus.

Addressing this growing dilemma, Chef Sanjeev Kapoor said “Today’s diner rightfully expects a global culinary experience. As chefs, we must transform into agile problem-solvers, and the right products and partnerships are crucial to achieving this balance. Brands like Nutralite Professional and Sugar Free empower us to meet these expectations without compromising on taste or health.”

The sessions spotlighted emerging trends including the rise of casual dining (48% of the market), the growth of QSRs (27%), and the increasing importance of global culinary influences. Discussions focused on menu innovation, smart pricing, and solutions that meet both consumer expectations and operational needs.

Tarun Arora, CEO, Zydus Wellness, said, “We firmly believe that wellness and commercial viability are not mutually exclusive. Our brands, Nutralite Professional and Sugar Free, are designed to help the food service industry create flavorful, health-conscious dishes while optimizing operations. Through initiatives like Culinary Chef Summit, our aim is to be strategic partners for the food service industry.”

As the food service industry navigates rising consumer expectations and shifting market dynamics, the role of chef-brand collaborations has never been more critical. By fostering dialogue, sharing insights, and co-creating solutions, Zydus Wellness is not just responding to change—it is helping shape the future of food in India.

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Chef Sanjeev Kapoor highlighted the region’s rapidly growing demand for innovative kitchen solutions. “Southern India is a pivotal market for Wonderchef. With Bengaluru at its heart, we’ve witnessed remarkable traction for our smart kitchen appliances and healthy cooking innovations. Expanding our retail footprint here allows us to connect more closely with our customers and bring our innovative solutions right to their doorstep.

Adding to this, Ravi Saxena, Co-founder and CEO, Wonderchef, emphasized the brand’s commitment to meeting regional preferences. “The southern market has always been discerning when it comes to cookware and kitchen appliances. We’ve seen a strong demand for innovative, time-saving solutions like Chef Magic, as well as healthier cookware options such as our Ferro Cast Iron and Nigella tri-ply cookware range. 30% of the brand sales comes from the southern region and as we expand, our goal is to empower home cooks with tools that simplify cooking while delivering exceptional results. We also aim to double down our EBOs count by end of this financial year so that we are better positioned to serve our customers and deepen our roots in this fast-growing market.”

The new EBO launch was accompanied by a special event titled ‘Master Hues of Health with Chef Sanjeev Kapoor’, where the celebrated chef engaged with attendees through a live cooking workshop. During the interactive session, Chef Kapoor guided select audience members as they prepared healthy dishes using Chef Magic, Wonderchef’s revolutionary all-in-one kitchen robot.

Chef Kapoor emphasized the growing need for smart kitchen solutions that simplify home cooking without compromising on nutrition. “Today’s fast-paced lifestyle often leads people to order in or eat out frequently. Chef Magic empowers everyone—even those who’ve never cooked before—to create healthy, delicious meals at home with minimal effort,” he added.

With Andhra Pradesh, Telangana, Karnataka, and Tamil Nadu emerging as key growth markets, Wonderchef’s expansion strategy will prioritize these regions. The company aims to double its EBO count in the next financial year with a special focus on the southern region, ensuring that customers across southern India have better access to its wide range of products.

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According to Google, there are nearly 1.4 billion recipe searches annually with keywords, such as ‘easy recipes’ and ‘healthy recipes’. A consequence of our busy lives, when people see their fridge after a long day, they see disparate ingredients but nothing to eat.

Nutralite Chef is addressing this daily dilemma of ‘Aaj khane mein kya banau?’ and helping users overcome culinary challenges, such as availability of limited ingredients or specific dietary preferences, including allergies or intolerance.

Accessible via WhatsApp and web, Nutralite Chef integrates new age AI and ML technologies, including GPT-4xo, Retrieval-Augmented Generation (RAG), Perplexity, and Stable Diffusion, to enable voice or image-based search. The platform also offers unlimited recipes and personalized, step-by-step real-time guidance, while supporting multiple languages, photo search feature and voice commands for a seamless and interactive cooking experience. This ultimately helps in encouraging culinary creativity and supporting users to utilize ingredients from their fridge to come up with dishes that may not seem obvious.

Tarun Arora, CEO, Zydus Wellness said, “Today, technology has reshaped every aspect of our lives, and the health and wellness industry is no exception. At Zydus Wellness, we are driving innovation forward by merging cutting-edge technologies with the food science to solve real-world challenges. Nutralite Chef is a perfect example of this commitment. By leveraging the power of artificial intelligence, we are helping consumers take charge of their health and taste, making nutritious living achievable yet enjoyable, and at the same time inspire creativity in the kitchen. By combining the latest advancements with our commitment to wellness, we are redefining how technology can improve lives and foster healthier, more fulfilling lifestyles.”

Nutralite Chef also supports with meal planning and can recommend meals based on the user’s required serving size, dietary preferences, or calorie requirements, which saves them from decision fatigue. Unlike traditional recipe platforms, it delivers distraction-free suggestions without lengthy narratives or ads, making it ideal for quick and easy access to recipes.

Marking the second MarTech innovation from the house of Nutralite, the platform will play an important role in making technology accessible and enjoyable for everyone, allowing users to save time while enjoying a highly personalized cooking experience.

Nutralite brand ambassador and celebrity Chef Sanjeev Kapoor said, “Cooking is an art, and the kitchen is a realm where simplest ingredients can create extraordinary dishes. Nutralite Chef empowers every home cook to experiment, create, and enjoy the cooking process without barriers. I am elated to see Nutralite embracing technology in such a meaningful way, ensuring that cooking is always a fun and fulfilling experience.”

The platform can be accessed through https://www.nutralite.com/nutralitechef-ai  or WhatsApp 07948041559.

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