Dubai has quietly but decisively positioned itself as one of the world’s most fertile grounds for culinary entrepreneurship and Indian chefs are taking note. With its globally curious population, strong purchasing power, and tech-enabled food ecosystem, the city is emerging as a natural next step for chefs looking to scale beyond borders, particularly through cloud kitchens.
Shivani Sharma, Chefpreneur and founder, Gourmestan, Dubai’s biggest strength lies in its adaptability to different business visions. “What sets Dubai apart as a culinary-friendly metropolis is the ease with which you can grow your business the way you want,” she explains. From choosing the right operational format to finding budget-aligned infrastructure, the city offers
flexible options that suit varied business requirements.
Sharma highlights the market’s openness as a major advantage. Dubai’s audience is not only diverse but also eager to explore cuisines beyond familiar preferences. This creates space for chefs to experiment, whether by introducing lesser-known regional Indian flavours or reinterpreting classics in contemporary formats. “You fix the pricing, and you will get the customers,” she notes, pointing to the city’s wide range of budget brackets and strong consumer demand.
The rise of cloud kitchens further strengthens Dubai’s appeal. Much like other global metros, the city has a robust food delivery culture, which works seamlessly in favour of delivery-first brands. Customers can order from cloud kitchens effortlessly, while operators benefit from significantly lower overheads compared to traditional restaurants. As Sharma explains, savings on rent and front-end operations can be redirected into technology, delivery efficiency, product testing, and traceability, elements that are increasingly critical to building scalable food brands today.
Adding to this perspective, Chef Ishijyot Surri, founder, Mulk & SJI Gourmet, believes Dubai is on track to become the most exciting cloud kitchen frontier for Indian chefs in 2025. “Its diverse, globally curious population is hungry for authentic yet innovative Indian flavours,” he says, crediting the city’s tech-forward ecosystem and the expansive reach of food aggregators for making digital-first scaling remarkably seamless.
Surri also points to the relatively lower entry barriers, strong delivery infrastructure, and a premium audience willing to pay for quality as a “perfect storm of opportunity.” For Indian chefs, he argues, Dubai is no longer just an expansion market, it is a global stage. One where regional Indian cuisines can be reimagined, modern desi-food brands can be built, and Indian culinary narratives can travel across borders without the constraints of geography.
Together, these insights underline a clear shift: Dubai is not just consuming global cuisine, it is actively shaping the future of how food brands are built, scaled, and experienced. For Indian chefs with ambition and vision, the city offers both a testing ground and a launchpad to the world.
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