Celebrity chef Gordon Ramsay has officially entered the Indian culinary scene with the launch of “Street Burger” at Indira Gandhi International Airport Terminal 1, Delhi. This marks Ramsay’s first restaurant in India, strategically placed in a high-footfall transit hub catering to affluent, time-pressed travelers.
The menu adapts to Indian tastes with offerings like paneer and bhaji burgers, while retaining the brand’s international identity. Early buzz includes both excitement and critique—one viral influencer video questioned the doneness of a chicken burger, underscoring how food has become central to airport experiences.
From Heathrow to Delhi: A Global Strategy Ramsay’s move mirrors a global trend where airports like London Heathrow, Dubai International, and Hong Kong International host celebrity-branded dining concepts. These premium outlets boost dwell time, increase per-passenger spending, and diversify airport revenue streams. Airports are evolving into curated food destinations, with star chefs now sharing space with fast-casual staples.
The Economics of Airport Dining Airport rents often exceed those of premium high streets, making them viable only for concepts that deliver rapid turnover and premium pricing. Gourmet quick-service formats like Ramsay’s strike this balance, offering strong margins and pricing flexibility. Travelers expect to pay more in transit, making each square foot of dining space disproportionately profitable.
Once dominated by duty-free retail, airports are now anchored by food. Ramsay’s debut in Delhi signals a shift where terminals are not just gateways—but gourmet destinations.
