India’s Snacking Trends Shift to Baked and No-Maida

Manish Sharma and the Rise of Guilt-Free Snacking in India

By Manu Vardhan Kannan

Published on April 18, 2025

India's snacking landscape is experiencing a complete overhaul. What was once dominated by deep-fried, maida-laden goodies is now transforming into a space where indulgence meets health led by baked, air-fried, and maida-free snacks.

The growing awareness of lifestyle diseases, particularly among younger consumers, is one of the major drivers of this change. Indian snackers today are more informed, label-conscious, and seek healthier alternatives without compromising on taste. This shift has fueled a wave of new-age snack brands offering millet-based, protein-rich, baked, and air-fried products that resonate with a health-conscious mindset.

One such innovator leading this movement is Manish Sharma, Co-founder of Karigari, who introduced the no-maida chaap concept to the Indian food industry. Known for redefining traditional favourites with a healthy twist, Karigari has become a name associated with clean indulgence.

"We wanted to prove that street-style favourites can be made guilt-free," says Sharma. "Our maida-free chaap is not only a first in the category but also a step towards making protein-rich snacking more accessible and healthier."

"Consumers no longer feel guilty about reaching for a snack," adds another entrepreneur featured in the clip. "Now, it's all about ingredients, not just flavors. No maida, baked not fried, and air-fried foods are no longer just buzzwords—they've become basic expectations."

This transformation is also visible in India's hospitality and food service sectors. Cafés, cloud kitchens, and even high-end dining restaurants are updating their menus to include cleaner snacking options. Healthier chip alternatives, quinoa puffs, ragi cookies, and air-fried chaknas are finding their way onto shelves across both retail and digital platforms.

The pandemic further accelerated this wellness-driven wave. Urban millennials and Gen Z consumers began prioritizing immune health, gut health, and sustainable consumption. As a result, brands are now embracing ancient grains like millet and amaranth, eliminating refined flour, and adopting low-oil cooking methods.

According to market analysts, baked snacks are poised for double-digit growth in the coming years. With government initiatives like the International Year of Millets also promoting these ingredients, India's healthy snacking ecosystem is expanding across sourcing, innovation, and consumer adoption.

Today, Indian snacking is no longer a one-size-fits-all culture. From gluten-free khakhras to air-popped makhanas, consumers now enjoy a wide array of options that are just as nutritious as they are delicious.

About Manish Sharma: With over 17 years of experience in the food and beverage (F&B) sector, Manish Sharma has built a reputation as a dynamic and forward-thinking industry leader. As the COO and Managing Director of Futomic Group, Manish has been instrumental in driving the company's success through innovation, operational excellence, and strategic expansion.

Flagship brands under his leadership include Karigari Ek-Ehasas (By Chef Harpal Singh Sokhi), Dutchman Port (Pirate-Themed Café & Bar), and Rasam Foods (Multi-Brand Venture). His customer-first philosophy, commitment to quality, and focus on sustainability have inspired many brands to rethink their approach to food innovation and ethical business practices.

The Glenwalk Wins 'Most Disruptive Brand of the Year' at Talent Track Awards 2025

By Manu Vardhan Kannan

Published on May 31, 2025

The Glenwalk, a premium blended Scotch whisky brand co-founded by Bollywood actor Sanjay Dutt and Cartel Bros, has bagged the 'Most Disruptive Brand of the Year' title at the 8th Talent Track Awards 2025, held recently in Mumbai. Known for recognising excellence in digital content, branding, and marketing, the Talent Track Awards celebrated Glenwalk's innovative approach in a competitive spirits market.

This award adds to a long list of prestigious honours the brand has earned in a short span of time. These include a Bronze Medal at the London Spirits Awards 2025, Gold Medal at ProWine 2023, Silver Medal at ProWine 2024, Silver Medal at the London Spirits Competition 2024, Silver Award at IWSC 2024, and Gold at Spiritz Achiever 2024, among others. These accolades reflect the brand’s unwavering focus on quality and innovation, led by co-founders Mokksh Sani, Jitin Merani, Rohan Nihalani, Manish Sani, and Chief Business Officer Neeraj Singh.

“Winning the 'Most Disruptive Brand of the Year' title is both an honour and a responsibility. We have always believed in pushing boundaries, and this recognition reaffirms that our bold choices and fearless brand narrative are not only resonating but also setting new benchmarks,” said Mokksh Sani, Co-founder of Cartel Bros and Founder of Living Liquidz and Mansionz.

Since its launch, The Glenwalk has gained attention for its edgy brand storytelling and premium quality. By blending heritage craftsmanship with a bold, modern identity, it has carved a strong position in the Indian spirits market. The brand closed FY 2024–25 with 1.4 million bottles sold and has ambitious plans to triple this number to 4.2 million bottles in India, travel retail, and global markets.

“From day one, we set out to challenge the status quo and create something that would stand apart, not just in taste, but in approach,” said Sanjay Dutt, The Glenwalk’s brand ambassador and co-founder. “This award is a testament to the vision, the bold risks we took, and the incredible team behind the brand.”

This recognition as the 'Most Disruptive Brand of the Year' marks a major milestone for The Glenwalk. With a clear commitment to innovation and quality, the brand continues to reshape the premium whisky space in India and beyond.

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AYALAGAM: A Thamizh Food Festival Celebrating Authentic Flavours at Feathers Hotel

By Nishang Narayan

Published on May 31, 2025

Feathers Hotel’s Sangamithirai restaurant invites you to embark on a unique culinary voyage with AYALAGAM – A Thamizh Food Festival. Running from 30th May to 8th June, this week-long celebration brings the authentic flavours of Thamizh cuisine as lovingly preserved in Singapore and Malaysia, curated by the internationally acclaimed Chef Devagi Sanmugam — famously known as the “Spice Queen of Singapore.”

A Cultural and Culinary Homecoming

AYALAGAM is more than just a food festival. It’s a heartfelt journey into the soul of Thamizh cooking, reflecting the rich traditions and vibrant flavours that have travelled across oceans. Each day features a special curated set menu named after the iconic rivers of Tamil Nadu — Bhavani, Vaigai, Amaravathi, Thamirabharani, and Siruvani — capturing the diverse tastes and textures unique to different regions.

Highlights to Savor

Prepare your palate for a spectacular range of dishes blending tradition with innovation, including:

Peerkangai Kaintha Eral Soo Hoon Soup
Kozhi Sambal
Mutta Briyani
Palakkai Murungakai Kurma
Tauhu Urulai Kizhangu Sambal
Inippu Urappu Tamarai Thandu
Kadalai Paruppu Aatu Kothu Erachi Pirathal
Karuvepillai Meen
Vazhai Elai Kathirikai Chops
Nandu Parcel Soup
Sura Puttu Urundai
Palakai Biryani

Pudina Rasam
Masala Kalan Kutti Uttapam
Masala Sweet Potato Paniyaram
Maravalli Kizhangu Halwa
Pandan Idiappam with Vazhai Pazham Sauce
Chendol
Javarisi Elai Kozhukattai
Parangikkai Payasam

Each dish tells a story of tradition, spice, and home—elevated by Chef Devagi’s global expertise.

Meet the Spice Queen

Chef Devagi Sanmugam’s culinary journey spans over four decades, with 22 cookbooks and a global reputation as a culinary educator and consultant. Her passion for spices and Asian flavours shines through in this festival, bringing generations of recipes and memories to the table.

Feathers Executive Chef Murthi shared, “AYALAGAM is close to our hearts — it's about sharing the rich, soulful flavours of Thamizh cuisine from beyond our borders. Every dish brings a bit of home, with a twist.”

Chef Devagi adds, “Cooking for AYALAGAM feels like bringing my roots back to where it all began. These dishes are full of memories, spice, and love — just the way our grandmothers made them.”

Event Details:
Date: 30th May to 8th June 2025
Time: Lunch & Dinner
Venue: Sangamithirai, Feathers Hotel

Reservations: +91 78239 77825 | +91 73580 18812

Join AYALAGAM to taste the timeless culinary treasures of the Thamizh diaspora, celebrated with love and flair under one roof.