While in Singapore, I heard that most people I met never cooked at home, and some did not have a kitchen. I wondered whether a similar shift in India could make investing in or opening restaurants a massive opportunity. I also noted that India did not have restaurant brands close to the scale of Southeast Asian chains.
I asked what differs in Indian consumption behaviour, whether it might change as GDP per capita crosses 5k USD and labour costs increase, and what single change could help the restaurant industry thrive. These were open questions, not a forecast or a stated plan to invest or open a restaurant.