In India, a Gentle Future for Luxury Is Being Carefully Nurtured
What does it mean to nurture the future of luxury? Carrying legacy into a data-heavy world?
We’re not talking about chatbots in couture or NFTs posing as provenance. Rather, nurturing something slower, more deliberate, a pursuit with purpose.
Three minds. Three maps into the future. To nurture a new India.
Uday and Sunaina Jain, Directors, Dhoomimal Gallery
What key trends do you foresee shaping the Indian art scene? Will technology play a significant role?
Identity and textile have been a focus this year and will continue to be significant trends in 2025.
The art landscape is expanding, and textiles, photography, videos, and installations play a crucial role in mainstream art. These do not conflict with traditional forms of art; rather, they coexist harmoniously.
Senior artists like Ranbir Kaleka, Gopi Gajwani, Anupam Sud, and others have experimented with new mediums. Ranbir Kaleka’s Life of a Kettle is one of my favourite video works. When the camera emerged, many believed art was in danger, yet forms like cubism, abstraction, and symbolism came to the forefront. Thus, I remain optimistic despite all the technological advancements. Traditional art forms will retain their significance. Both need not be at war but can coexist to create a healthy ecosystem that encompasses both the acquisitional and experiential sides of art.
How do you foresee eco-consciousness influencing art practices? Will there be a stronger emphasis on materials, themes, or exhibitions that address environmental concerns within the gallery?
This is a very relevant question, both in the field of fashion and art. Newer methods of using eco-friendly fabric or solar projects are being encouraged. However, I am not sure if we have an answer yet, as many projects are beneficial, yet use some form of energy, which might not be ideal. Waste is also a major concern.
What new opportunities or challenges do you anticipate for art collectors?
It doesn’t have to be a fight. Across generations, different people have different tastes. We still come across teenagers who love Renaissance art, while long-time collectors, including Mrs Nadar, are supportive of new mediums. At Dhoomimal, we have always advocated a healthy mix of all forms of art, but yes, curation is of utmost importance
What purpose or passion are you pursuing this year?
We are in talks with corporations and hotels to promote solar-based installations, which would significantly raise awareness of renewable sources in art. I also think that Indian miniatures are fascinating and are now being created in a contemporary style. We would like to showcase more of that.
Shruti Sancheti, Fashion Designer
How do you see circular fashion in the next five years?
With rapid urbanisation, increasing consumerism, and a volatile geopolitical situation, the world we live in is in danger. We, as a brand, try our level best to incorporate the CPR formula, which includes the 4 C’s of fashion: cut, colour, construction, and cost, with the 4 P’s of marketing: product, price, promotion, and place, alongside the 4 R’s of sustainability: reduce, reuse, recycle, and refuse. Our organisation is women-oriented, and we believe in empowering women. Fair wages, ethical work practices, employee welfare, and safe working conditions are intrinsic to the brand.
What role will your brand play in this shift?
Some practices are non-negotiable. As a brand, we believe in our beautiful weaves and crafts. These indigenous textiles are not only exquisite but also have character and stories and are kinder to the environment and the local economy.
Recycling, upcycling, using scraps, and regularly donating fabrics to NGOs and design institutions are ways we utilise every bit. We have our screen and block print units, along with in-house craftsmen for shibori, tie-and-dye, and various dyeing techniques, using azo-free colours. These are the thought processes and practices embedded into each garment. We strive to consciously create timeless clothes that are season-fluid, versatile, and easy-breezy. The focus is on creating restrained luxury and understated elegance that will remain relevant forever.
How do you address consumerism as a brand?
The fashion industry, after petroleum, is the second most polluting industry. It also advocates consumerism. The recent geopolitical situation demands that fashion should become responsible and ethical. Fast fashion, unethical practices, hazardous chemicals, and mindless consumerism should be declared unfashionable.
What purpose or passion are you pursuing this year?
As a nomad, living out of suitcases and shuffling between three cities, life unnecessarily gets hectic; however, clichéd as it sounds, saying no has become easier for me.
There was a time I constantly repeated, “Opportunities dance with those who are on the dance floor,” but of late, I feel your life cannot always be extraordinary; most days should be simple and regular, or else the price to pay would be higher.
Gratitude over dissatisfaction, acceptance over competition, and making peace with limitations are crucial for mental peace. And, of course, a fairly disciplined life with activity and nutrition is my mantra for 2025. Learning, exploring, and me time are what I plan to nurture in the coming year. At the same time, I’m an extremely lucky person who loves her profession, so I will continue to enhance and nurture the brand.
Gauri Devidayal, Director & Co-founder, Food Matters India Pvt Ltd
What is shaping the Indian food scene?
There’s more confidence now in going local; not just in ingredients, but also in ideas. You’re seeing more chefs going back to their roots, experimenting with regional formats, and being unapologetic about it. And customers are responding well, too. They’re curious, they’re asking the right questions, and they want to eat food that has a story.
Also, the line between home dining and restaurant food is continuing to blur. We’re seeing local micro-cuisines and story-forward events at Magazine St. Kitchen sell out very quickly. At The Table, Chef Will Aghajanian is doing a fantastic job of elevating local produce to fine-dining standards using global techniques. It’s not fusion, it’s intention. That’s where I see things heading.
How will technology continue to influence the way we eat?
On the dine-in side, adopting tech for operations, whether it’s inventory systems or team communication, might face initial resistance, but it is a non-negotiable if you’re building for scale or longevity. That said, my pet peeve? QR code menus. I’m all for efficiency, but let’s not take the soul out of the dining experience. Give me a real menu I can hold, please.
We can’t ignore the delivery boom. The way people eat at home has changed permanently, and the data that’s coming from aggregators is being used aggressively across the industry to inform menu development, pricing strategies, and even locations.
What new opportunities or challenges do you anticipate for restaurants, and how is Food Matters adapting to this?
Retention has always been the industry’s biggest challenge. Restaurants are opening at breakneck speed (which is great for the industry), but it also means skilled professionals are in short supply. We’re also seeing young talent question whether F&B is a viable long-term career, and frankly, I get it. The hours are long, the pressure is real, and glamour only goes so far.
Jay Yousuf, my husband and business partner, is actively focusing on culture and career growth in the company, building a strong second rung of leadership, investing in people, and creating environments where our teams feel supported. Also, looking at people who do not come from conventional hospitality training backgrounds is a growing cohort in restaurant recruitment, hiring for attitude, personality, and a willingness to learn.
Personally, what well-being practices will you nurture this year? What purpose or passion is on your agenda?
Honestly, I’ve stopped trying to find ‘balance’ and instead just try to be fully present where I am. It is impossible to be everywhere, and building the second rung of the management team is a key focus for Jay and me. Also, learning to let go is important for one’s mental well-being, especially in an industry where one feels like a professional firefighter daily.
With the Magazine St. Kitchen presents Speak Greasy with Gauri Devidayal podcast, I’m trying to give a voice to those who inspire and those who hold untold inspirational stories, from chefs, restaurateurs, industry novices, and doyens, the podcast aims to be a one-stop treasure trove of industry insights.
