Drawing a parallel between global culinary destinations like San Sebastián in Spain and Copenhagen in Denmark, cities that have landed on the tourism map on account of their culinary prowess, the National Restaurant Association of India (NRAI) has made a pitch for Goa as a test case for how a small state can build its reputation on food culture.
NRAI Indian Restaurant Summit 2025 is slated to be held in Goa, where more than 2,500 delegates, including more than 2,000 restaurant owners and 500 brands, are expected to converge to exchange insights, discuss trends and shape the future of India’s food service sector. The three-day summit’s agenda focuses on compliance, changing consumer habits and the economics of eating out.
According to NRAI president Sagar Daryani, as per GST records, around 8,300 outlets are registered in Goa, but when the unorganised sector is factored in, the total is estimated at 12,500–13,000. “Every year, we publish the India Food Service Report. According to the 2024 report, the Goa food services market – organised and unorganised – was valued at around Rs 5.75 lakh crore and is projected to reach Rs 7.5 lakh crore. This shows the sector is growing at a higher rate than the national average,” Daryani said.
He added that Goa remains a culinary magnet. “We all know Goa is the hospitality and culinary capital of India. Earlier, the scene was dominated by locals, but now you see domestic national brands and even international brands setting up shop here. Goa is among the few states where the organised sector is growing faster than the unorganised, meaning compliance is stronger, people are more educated, and entrepreneurship flourishes. This matches the Prime Minister’s vision of Viksit Bharat and local going global.”
Consumer behaviour is shifting too, according to NRAI. Indians ate out an average of four times a month in 2019. By 2024 that number rose to 7.9 times and is projected to reach 12 times a month by 2028. Post-COVID, deliveries are driving the increase more than dine-in. Kitchens are also changing, with automation and AI-driven demand prediction entering mainstream operations.
According to Prahlad Sukhtankar, NRAI Goa chapter head, Goa has genuinely earned its reputation as the culinary capital of India. “The state boasts one of the most diverse and vibrant culinary landscapes in the country. From authentic Goan kitchens to cutting-edge global restaurants, the variety is unmatched. Visitors are open to new ideas, flavours and experiences, and the locals are liberal and welcoming, embracing creativity and experimentation. All these factors post-COVID have firmly established Goa’s rightful place as India’s culinary capital.”
Akshay Quenim, NRAI Goa’s co-chapter head, also said that the restaurant industry is a key driver of Goa’s economy. “The sector supports allied industries like agriculture, fisheries, logistics, design and entertainment. Restaurants have become more than food outlets; they are engines connecting multiple vital sectors, helping both local communities and tourism flourish.”
