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From lighter cooking techniques to cleaner ingredients and balanced portions, restaurant leaders explain why healthy eating is shaping menus and cooking philosophies in 2026.
Restaurants no longer treat health as a separate category or menu add-on; instead, it is becoming an integral part of the way kitchens think, cook and serve.
In 2026, the definition of indulgent food is undergoing a quiet but decisive shift. Restaurants no longer treat health as a separate category or menu add-on; instead, it is becoming an integral part of the way kitchens think, cook and serve. This change is not driven by dietary trends or fads, but by diners who want food that is tasty, satisfying, and light enough to enjoy regularly without compromise.
For Mandeep Singh, CEO of Arabian Delites, health-first food is more of a smart indulgence than a restriction. From a restaurant perspective, he explains, the focus has shifted toward techniques that naturally enhance flavor while keeping excess under control. Grilling: Especially preparing oil-free proteins, like chicken, allows the ingredient to shine without relying on heavy fats. Ingredient selection has become much more intentional, favoring fresh vegetables, whole grains and lean proteins, complemented by homemade marinades made with natural spices instead of processed bases.
Singh points out that even the fats are not removed but used carefully. Traditional items like desi ghee are applied in controlled amounts for flavor rather than abundance, while thick sauces are replaced with lighter, more digestible accompaniments such as yogurt-based dips, hummus, tahini-style sauces and herb blends. Portions are also carefully considered; Meals are designed to nourish without leaving diners feeling overwhelmed. Together, these changes reflect a broader commitment to offering healthier versions of familiar favorites, where taste and wellness comfortably coexist.
Anil Kumar, co-founder and chef of Singh Sahib, echoes this evolution and sees the year 2026 as a turning point in the functioning of restaurant kitchens. Health, he says, is no longer a footnote on the menu, but is integrated into daily decision-making. Diners are paying more attention to ingredients, cooking methods, and how food makes them feel long after the meal, pushing restaurants to adopt more responsible practices without sacrificing indulgence.
Kumar highlights a clear movement towards fresh seasonal produce, whole grains, lentils, legumes, nuts, seeds and cleaner proteins. Pre-processed components are constantly replaced by homemade bases, fresh pastas, natural marinades and homemade broths. Oil use is also becoming more deliberate, with kitchens choosing peanut, rice bran, mustard or cold-pressed olive oil, and applying them sparingly. Cooking techniques such as roasting, roasting, steaming, sautéing and simmering are preferred to keep dishes lighter and easier to digest. Portion balance plays an equally important role, with protein combined with fiber-rich ingredients, less reliance on refined sugars and creams, and delicious classics reworked with cleaner sauces.
For Kumar, this approach also builds trust. Transparency around ingredients and cooking styles encourages repeat visits, as diners feel safe returning to spaces that respect both flavor and health. In his view, health-first eating in 2026 will be driven by intention rather than denial, redefining what responsible, future-ready eating means.
At Iki y Gai, dining with health in mind was never the answer to a moment. According to Sarthak Batra, co-founder and chief mixologist, it was always about recognizing how people really want to eat. The focus, she explains, has always been on balance, on foods that feel complete and satisfying, but are easy to incorporate as part of everyday life rather than reserving them for special occasions.
Batra believes today's diners aren't looking for labels or rigid rules. They want meals that fit seamlessly into their lives, with flavors that are intentional rather than overwhelming. At Iki & Gai, this translates to cooking with clarity: controlled heat, fermentation, careful seasoning and techniques that allow ingredients to retain their natural character. Health, in this sense, is not an added characteristic but the result of well-thought-out cuisine.
Moderation, rather than subtraction, defines indulgence here. When dishes are composed with intention, Batra notes, they become inclusive without explanation—guests don't need to ask for alternatives or modifications. Health also extends beyond the plate, into the rhythm, atmosphere, and emotional calm of the dining experience. He maintains that a calm, solid meal can have as much impact as the ingredients themselves.
If restaurants are described as health-first in 2026, it is because diners are choosing spaces that align with their current way of life. Across all cuisines, cooking styles and concepts, the message is consistent: eating healthy foods is not a trend, but a responsibility. By cooking with intention, sourcing carefully, and serving with balance, restaurants create experiences that feel good not just in the moment, but long after the meal is over.
January 13, 2026, 12:20 IST
