If you want to make a fortune in food, forget about reading the future in coffee grounds and follow the big trends in the food service or the HoReCa (Hotels, Restaurants and Café) sector. This sector is traditionally the make or break point for any food innovation and it is often the first point of contact for exciting new products. We don’t just mean cloud eggs, cronuts or Instagram friendly rainbow coloured food but also foods that are tech-forward flavor bombs like plant-based food and in the near future, cultivated meat. In the US, iconic chefs like David Chang (of Momofuku fame) have heralded the charge of products from companies like Impossible Foods in their restaurants. In a matter of a couple of years, these products went from being exclusively served in upscale restaurants to becoming ubiquitous in fast food chains. In India, will we see a similar trickle down effect from restaurants to our grocery stores and finally our homes? We pose this and many other questions about the food service world to Gauri Devidayal, the co-founder of exemplary Mumbai restaurants like The Table, Miss T and the industrial kitchen, Magazine Street Kitchen.