Looking ahead to 2026: from food trucks to healthy menus, Pune’s food scene will be wide-ranging; affordability to be the clincher

For many young entrepreneurs, food trucks are emerging as the most practical entry point into the live food sector. Vivek Vanarse, a 22-year-old media student, and Sairaj Patil, a 22- year-old web developer, who are preparing to launch a food truck, said traditional restaurant models are increasingly unviable for first-time founders. “Restaurants are financially out of reach, and cafés come with heavy investments and uncertainty,” they said.

According to them, mobility and adaptability give food trucks a clear advantage. “Being able to change locations and respond to different crowds makes this model far more sustainable,” says Vanarse.

For many young entrepreneurs, food trucks are emerging as the most practical entry point into the live food sector. (Express Photo)

Customers appear to be driving this shift. Shravnee Date, a 20-year-old student and frequent visitor to food trucks, said she preferred them for their focused menus and distinct identities. “Each truck has its own speciality. Many bring in new cuisines, and the people running them are fellow food lovers, which makes the experience better,” she said.

Not just for late-night or youth crowds

Existing vendors say food trucks are no longer competing with street carts alone but with cafés and small eateries. Ketan Phatak, who started a Chinese food truck on DP Road a year ago, said setting up on a stretch known for established restaurants was a deliberate choice.

“DP Road already has many well-known hotels. I wanted to bring something different,” he said. He added that his customer base included families and groups of friends, challenging the idea that food trucks cater only to late-night or youth crowds.

Operators also point to a broader cultural shift. Exposure to global food cultures, demand for hygiene, and preference for informal dining have changed expectations. Food trucks, they say, offer a balance between street food accessibility and café-style presentation—at lower costs.

Smoothie operators

Another clear trend is the growing demand for health-conscious dining. Punekars increasingly want meals that feel nutritious without sacrificing taste. Cafés and eateries are now offering wholesome salads, smoothie bowls, and millet-based meals. Plant-forward plates are thriving, catering to office workers, students, and fitness enthusiasts alike. “People are more aware of what they put on their plate now. I’d rather spend Rs 350– Rs 450 on a filling salad bowl that leaves me energetic than grab a heavy meal on the go,” says a BBA student, Meera Joshi.

This shift towards wellness isn’t just about calories or carbs, but it’s tied to wider trends of mindful eating, sustainability, and locally sourced ingredients. Like in other metros, spots in Pune are swapping highly processed snacks and sugary drinks for whole-food options and artisanal beverages. While cafés are responding with smaller portion sizes and creations designed for health and Instagram appeal.

On the back burner
Regulation, however, has not kept pace with this growth. Many food trucks operate in a grey zone, with licensing processes remaining complex and inconsistent. Snehal Shemte, owner and chef of Delight Street Café, near FC Road, said that while food trucks appeared to be a smart investment, regulatory hurdles remained. “Getting licences is difficult, and uneven enforcement affects even those trying to comply,” she said.

Also, rising operational costs from rents to kitchen inputs may push dish prices up in 2026, particularly in premium and branded outlets. A restaurateur in Pimple Saudagar points out that excise duties and licensing fees have already squeezed margins, meaning chefs are walking a fine line between quality and affordability.

Advaya Apte and Alister Augustine are interns with The Indian Express, Pune.