GROWING APPETITE

It has been a firm favourite in the UK for decades, but the journey for Indian cuisine is far from standing still. What began with the classic ‘Ruby Murray’ – once a staple of Friday-night indulgence – has evolved to all-day, everyday relevance. Now, those same bold, comforting flavours are turning up in everything from premium ready meals to handheld grab-and-go street food. And nowhere is that evolution more exciting than in the fast-paced world of food-to-go. 

Indian cuisine in the UK is steeped in a rich history of migration, adaptation and culinary evolution – where traditional recipes travelled across continents, then reshaped themselves to fit new kitchens and palates. Early dishes were often gentler: creamier, less spiced and simplified versions of regional dishes, tailored to suit unfamiliar tastes. But over time, the UK’s appetite for bolder, more authentic and adventurous profiles has grown, with 90% of consumers open to trying new international flavours (one). Indian cuisine is leading the charge, not lagging behind. 

In 2025, contemporary Indian cuisine is riding the wave of global fusion and culinary creativity, capturing the attention of both consumers and operators. It’s outpacing the likes of Mexican, Thai and Greek (two) in growth, popping up on QSR menus, street food trucks, lunch counters and grab-and-go chillers. Why? Because it blends traditional flavours with modern formats and global fusion in ways that are casual, quick and unmistakably on-trend.

Gen Z is driving this change, bringing a refreshingly disruptive mindset to food: they want comfort but with a twist. They’re into playful mashups, familiar formats with unexpected layers. Indian cuisine, with its bold spices, versatile components and street food roots, is made for this. Think Andhra-spiced hash browns, naan bruschetta, handheld butter chicken naanwich, a vegan dhal wrap or tikka-spiced chickpea salad pot.

This isn’t about freezing tradition in time – it’s about giving classics a fresh spin, while still showing the respect they deserve and creating food that people crave. In FTG, where speed and simplicity matter, these fusion-style dishes hit the sweet spot – big on flavour, texture, and built for busy service.

That’s exactly where our Indian Style Street Food concept comes in. Designed for out-of-home operators – from casual dining, QSR, pubs & bars and on-the-go outlets, to contract caterers in education and workplace sectors – it's a full-on flavour toolkit that marries authentic Indian roots with on-trend presentation. We’re talking easy to execute dishes packed with customer appeal, thanks to our range of Santa Maria spice blends, sauces and condiments.

Standout recipes from the brochure include:

Tandoori Chicken Cha-Kati Roll 
This quick dish uses Santa Maria Tandoori Spice Mix to create tender, creamy tandoori-style chicken. Paired with crunchy masala slaw, pickled cucumber and bhujia, all wrapped snugly in a chapatti. It’s fast, handheld and packed with personality – your new lunchtime hero.  

Tikka Curry Bowl  

A warm hug in a bowl. This is our take on a classic Chicken Tikka – bold, warming and made for busy service. We’ve paired tender chicken tikka with fragrant rice seasoned with Santa Maria Garam Masala, crunchy masala slaw, a cooling hit of Santa Maria Raita, and a drizzle of Santa Maria sweet Mango Chutney to bring it all together. It’s served with a folded, grilled chapatti for scooping up every last bit. Big flavour, great texture and built for grab-and-go.

Biryani Tiger Wrap Burrito 

Where biryani meets burrito – and the results are seriously good! Slow-cooked meat and rice seasoned with Santa Maria Garam Masala, topped with Santa Maria Garam Masala slaw, creamy Santa Maria Tandoori mayo, cooling Santa Maria Raita, fresh coriander and a hint of chilli. All wrapped in a soft, grilled Santa Maria tortilla. It’s handheld, heat-packed and ready to roll – ideal for busy lunchtimes.

Tandoori Smashed Lamb Burger 
This takes the popular ‘smashed’ format to the next level, featuring thin, flavour-packed lamb patties seasoned with Santa Maria Tandoori Spice Mix and seared on an ultra-hot griddle for the perfect balance of crisp texture and juicy tenderness. Served in a soft bun layered with cooling Santa Maria Raita Seasoning, and a vibrant masala slaw infused with Santa Maria Garam Masala Spice Mix. For added depth and crunch, the patties are topped with a crispy onion bhaji seasoned with Santa Maria Tikka Masala Spice Mix, pickled cucumber and a punchy tandoori mayo crafted with more Tandoori Spice Mix. Finished with a generous sprinkle of bhujia for extra texture, this is bold, indulgent street food at its best – ideal for those craving big flavour and satisfying heat.

Contemporary Indian cuisine isn’t a passing fad. It’s a cultural movement that’s reshaping menus and palates – and it’s giving operators a smart, flavour-first way to stand out in a competitive market. The trick is in the execution: keep it bold, keep it portable, keep it relevant.

For further information, vist pauligpro.com/uk. 

(1) HRA Global (2024) – UK shoppers hungry for international flavours  

(2) Circana 2024