‘Eatertainment’ goes mainstream

Restaurants across India are pushing dinner toward live-fire grills, tableside cooking, and chef-led service as “experience-led” dining spreads beyond fine dining. (ndtv.com) The shift shows up in recent industry reports as well as menus. Marriott International’s “Future of Food 2026” report, published in October 2025, said 65% of Indian guests prefer experience-led dining and 61% value interactive elements such as open kitchens or chef interactions. (ndtv.com) District by Zomato’s “Touching Grass” report, published in February 2026, found 61% of Indian diners value interactive elements like open kitchens and chef interactions, and said 40% of dining out now happens on weekdays. (economictimes.indiatimes.com) Restaurants are responding by moving more of the meal into the dining room. An August 2025 Elle Gourmet report described a revival of tableside preparations in India, from torched sauces and sizzling skillets to Parmesan-wheel pasta and cocktails built in front of guests. (ellegourmet.in) The format is also spreading across price points and cities, not just hotel dining rooms. ETHospitalityWorld wrote in March 2025 that experiential dining now includes casual restaurants, cafés, chef’s tables, and pop-ups, with operators using themed decor, interactive menus, and performance-driven service. (economictimes.indiatimes.com) Travel and food publications have started cataloging the trend as a national category. BW Travel’s July 2025 roundup of “live kitchen” restaurants highlighted venues in New Delhi, Mumbai, Bengaluru, Kolkata, Ahmedabad, and Hyderabad where grilling, sushi rolling, dosa-making, tea ceremonies, and chef interaction are part of the pitch. (bwtravel.com) That push comes as the restaurant business itself keeps expanding. The National Restaurant Association of India says it represents more than 500,000 restaurants in an industry valued at ₹5.69 lakh crore, and outside summaries of its 2024 food-services report said the sector is expected to grow at an 8.1% compound annual rate from 2024 to 2028. (nrai.org; timesofindia.indiatimes.com) Social media is helping turn those in-room performances into marketing. Marriott’s 2025 report said 84% of Indian diners rely on social media and 86% on word of mouth to find new restaurants, giving chefs and operators a reason to make the meal visible as well as edible. (ndtv.com) The result is a dinner service built to be watched as much as eaten. In India’s restaurant market, the open flame, the chef at the table, and the dish finished in front of guests are becoming standard parts of the night out. (economictimes.indiatimes.com; ellegourmet.in)