"They Never Cook at Home": Nikhil Kamath Compares India and Singapore's Eating Habits
Summary: Zerodha co-founder Nikhil Kamath compares India’s home-cooked food culture with Singapore’s restaurant-driven dining habits. Could India follow this trend in the future.
Zerodha co-founder Nikhil Kamath recently sparked an intriguing discussion about food consumption habits in India and Singapore. During his visit to Singapore on February 18, Kamath observed that a vast majority of Singaporeans either never cook at home or lack kitchen facilities entirely. This revelation stands in stark contrast to India, where home-cooked meals (“ghar ka khana”) remain a priority, with relatively lower dependence on restaurant food.
His observations prompted a larger debate on whether India could eventually adopt Singapore’s food culture, particularly as economic conditions shift.
Could India Follow Singapore’s Trend?
In a thought-provoking tweet, Kamath speculated about the potential future of India’s restaurant industry, suggesting that if the country were to embrace Singapore’s food habits, restaurant businesses could experience exponential growth. However, he pointed out that India lacks large-scale, organized restaurant chains comparable to those found in Southeast Asia.
He also highlighted an important economic disparity—while only 30% of India’s food market is organized, in the United States, this figure stands at 55%, indicating a massive growth opportunity.
“I was in Singapore this week; most I met said they never cook at home, and others don’t have a kitchen. If India were to follow this trend, investing/opening restaurants would be a massive opportunity, but we don’t have restaurant brands that have close to the scale Southeast Asian chains do. What’s different in our consumption behaviour? And will this change say when GDP per capita crosses 5k USD, and labour costs increase?” Kamath wrote in his tweet.
India’s Low Restaurant Consumption in Global Comparison
Kamath backed his argument with data comparing non-home-cooked meal consumption across different countries. The figures for 2023 revealed a stark contrast between India and other nations:
- China: 33 non-home-cooked meals per customer per year
- United States: 27
- Singapore: 19
- South Korea: 14
- India: Only 5
These numbers highlight India’s deep-rooted preference for home-cooked meals, raising the question of whether this trend will shift in the coming decades.
Public Reactions: Is India Ready for a Shift?
Kamath’s post quickly went viral, triggering a wave of diverse opinions from his followers. Some users advocated for preserving India’s home-cooked food culture, while others acknowledged the potential growth of the restaurant industry—but with concerns over affordability and health factors.
One user emphasized the importance of home-cooked meals, saying:
“Why should we even encourage restaurant-cooked food over home-cooked meals? India has a great “cook at home” culture, and I pray it stays that way. Every nutritionist and doctor knows that fresh, hygienic, home-cooked meals are better for health.”
Another pointed out the health concerns associated with Indian restaurant food:
“Indian food in restaurants is not healthy. It has way more oil, is more fried, and is spicier than home food. It’s impossible to eat Indian food out every day, but one could easily eat, say, Vietnamese food out daily.”
Others noted that Singapore’s food culture is unique due to its hawker centers, which provide cheap yet hygienic food options:
“Singapore is different because they have a lot of hawker centers with affordable, quality food. Public transport and walkability make it easy to grab a meal on the way home.”
Some users also raised economic concerns about scaling up India’s restaurant industry:
“Quality food and affordability would be the biggest challenge! Beyond restaurant owners, we need government, food corporations, and quality control guidelines. If owners pass all costs to customers, dining out won’t be affordable!”
A Cultural and Economic Shift on the Horizon?
Nikhil Kamath’s observations have ignited a broader discussion on whether India will eventually move away from home cooking and embrace a restaurant-driven food culture similar to Singapore. While the economic potential is undeniable, concerns over health, affordability, and cultural preferences make this transition far from certain.
As India’s GDP per capita grows and urbanization accelerates, the country’s food consumption patterns may evolve—but will they ever mirror Singapore’s? Only time will tell.
