How to Bring Navratri Innovation in Food to Attract Customers

How to Bring Navratri Innovation in Food to Attract Customers

The Navaratri season has always been slow for restaurants, as the sales drop while people observe the ritualistic fast. However, the restaurants are bringing in innovation to cater to the specific crowd. With Navratri innovation in food striking hard, buckwheat flour, rock salt, and rice substitute millet turned out to be the stars of the show.

Several restaurants in the Capital offer unique Navratri innovation to food to attract customers. Govinda’s Restaurant in Iskcon Temple holds its annual Navratri festival which offers delicacies such as Falahar, Fruit Dahi Bhalla, Sabudana Pulao, Kuttu Ka Pakora. Restaurants have been stepping outside their traditional line to serve their customers and came up with the special Navratri Innovation Thali.

Restaurants Bringing In Navratri Innovation in Food 

Fusing Asian and European cuisines, The Gastronomica Kitchen and Bar came up with food items such as Sumac rice risotto with artichoke asparagus and parmesan crisp, Buckwheat flour tacos filled with grilled, raw banana and fresh fruit salsa. Innovative desserts such as the Sago and coconut pudding served with seasonal fruits and a Banana Toffee are also included in the menu.

Mock meat, a trend that has been taking over the world thanks to rising veganism, has become a popular choice for diners, at least for the nine days. Many restaurants, come up with soya dishes to lure in the non-veg food loving crowd with innovative slogans, one such being “Nakli Murga” (Fake Meat) which is boasted by a restaurant in West Delhi and also turned quite a few heads.

While restaurants gear up for the Navaratri season,  good old authentic food is not left behind as well. The devotees enjoy the devotees enjoy the old Navaratri feasts, which include pumpkin and potato dish, kheer, kuttu pooris among many others.

In the holy season, the restaurants prove that innovation and hard work can make anything possible, even making the utmost devotees eat out in their holiest of days. Amidst stark competition, restaurants really need to up their game and keep innovating and experimenting to attract and retain customers.

Image Source: Imly

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Prachi is the Marketing Manager at Restroworks. In her current capacity, she establishes connections with key stakeholders in the F&B industry and serves as the host of The Restaurant Times talk show, "F&B Talks," tailored for the restaurant sector. With hands-on experience in international sales and marketing, Prachi has led initiatives in the LATAM and USA regions, contributing to the platform's global outreach.


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