Airports in India are no longer defined solely by check-in counters and departure gates. Restaurants, cafés, and retail outlets now form a major part of passenger activity before boarding. A cup of coffee or a familiar meal often provides the first pause in an otherwise busy environment.
A study by IRHPL, a travel retail organisation, reports that food and beverages have become central to airport operations, with passenger choices indicating trends in timing, convenience, and preferences.
Regional Meals Lead Orders
South Indian dishes are the most frequently chosen meals across airports, followed by North Indian options. Both domestic and international passengers prefer regional menus over international offerings, showing a tendency toward familiar flavours while travelling.
The Rise of Grab-and-Go
Fast-service outlets generate the bulk of passenger spending. According to IRHPL, 50 to 60 percent of total food and beverage revenue comes from kiosks, counters, and pre-packaged meals, while sit-down restaurants contribute 25 to 35 percent. Operators are expanding quick-service formats to ensure passengers can access meals efficiently without compromising quality.
Beverages Generate the Largest Share
Beverages account for the largest portion of sales at airports, covering nearly 70 percent of spending in food courts and lounges. This includes coffee, fresh juices, and alcoholic drinks. Speciality coffee and premium bar offerings make up 10 to 15 percent of revenue, with lounges and high-dwell areas performing particularly well.
Price Continues to Matter
Even in premium airport settings, cost considerations guide passenger decisions. Travellers are willing to pay slightly more for quality meals and drinks, but perceived value affects where they choose to spend. Operators balance pricing, convenience, and premium offerings to meet passenger needs.
Taken together, the IRHPL study portrays Indian airports as evolving food economies. Regional meals, fast-service counters, and beverages guide investment and planning. Dining has moved from a secondary amenity to a commercial and cultural feature of the airport experience.
