After the pista-stuffed chocolate slab from Dubai went viral, the green nut seems to be everywhere—it is in gelatos and lattes, in mousse cakes and even in the nutty pesto on a pizza.
“Pistachio has finally gone from being a supporting act to stealing the show,” says Akshat Agarwal, head chef of Mumbai-based catering company Sage & Saffron, which has a pistachio gelato and a pistachio baklava cheesecake on its menu. “Pistachio offers a creamy, earthy richness that is distinct yet versatile. And that green hue? It makes everything look elegant and indulgent.”
It’s this balance of subtlety and luxury that is helping the humble pista transition from Diwali mithai to patisserie bestsellers. At Mumbai’s TwentySeven Pizza & Bakes—a sister concern of Sage & Saffron and the Masque restaurant under the Urban Gourmet hospitality group—the Pistachio Pesto Pizza is a bestseller.
It has a pesto made with pista as base sauce, is layered with stracciatella cheese, mozzarella and Parmesan, with a final dusting of pistachio powder. “We are seeing more people take to West Asian and Mediterranean flavours, either because of their travels or a more adventurous palate. Pistachio fits right in,” says Agarwal. “It delivers big on flavour without being loud.”
At Masque, a popular dessert reimagines the Sindhi sev barfi with crispy sev, pistachio crumble, lime-cardamom milk foam, burnt ghee ice cream and a touch of gold leaf.
Maxime Montay, executive chef of Delhibased patisserie Monique, is reimagining French classics with a pistachio twist. His Pistachio Paris-Brest is a wheel of choux pastry filled with pistachio mousseline and orange blossom water ganache.
He says: “Pistachio is comforting — sweet, buttery, earthy and healthy. And it blends well with dark and milk chocolates, with fresh fruits —red berries, citrus, even mango— and pairs beautifully with coffee and matcha. It’s hard to dislike pistachio.”
Montay has also reinvented the iconic Opera Cake, replacing the traditional dark chocolate-coffee profile with a sun-kissed pistachio-and-apricot version that channels the South of France. “For me, pistachios are a source of endless inspiration,” he says.
“With Iranian pistachios, you can go the floral route —rose, honey, saffron. With Sicilian ones, it’s more Mediterranean—orange blossoms, berries, citrus.”
Pista milkshake is an old familiar taste, and the flavour is again proving to be a hit in newfangled drinks. “For this summer, I have created a new dessert that blends pistachio with mango,” says Montay, noting that their Pistachio Iced Matcha Latte is equally popular on the café menu. At Tata Starbucks, pistachio became part of their beverages lineup last year.
“Pistachio has long been a global seasonal favourite at Starbucks. In India, we reimagined it through a local lens with the Saffron Pistachio Latte and Frappuccino, launched during Diwali last year,” says Mitali Maheshwari, head of product and marketing, Tata Starbucks.
The drinks, she adds, struck a chord with Indian customers for being “festive yet familiar”.
Green wave
The pistachio wave is a story of growing imports, global influence and Instagram reels. India doesn’t grow pistachios commercially apart from some unorganised cultivation in Jammu & Kashmir.
The domestic demand is met entirely through imports . According to the US Department of Agriculture’s Foreign Agricultural Service, India is projected to import 40,000 tonnes of pistachios (inshell) in the 2024-25 marketing year, a bump from 34,435 tonnes the year before.
“India remains import-dependent for pistachios, especially from US and Iran,” says Rajeev Pabreja, PR head, Nuts and Dry Fruits Council (India), which represents the nut and dried fruit industry in the country. “The premium positioning and limited domestic production have paradoxically helped pistachio maintain an aura of exclusivity.”
The US pistachios, particularly the brightgreen California Grade 21-25, account for 44% of imports. “The increased visibility of international nuts on Indian menus is also linked to better cold-chain logistics and sourcing networks,” says Pabreja.
It is not a coincidence that baklava has become a bakery staple in many Indian metros. Pistachio halwas and laddoos are finding space on modern mithai menus. Gourmet chocolatiers are using pistachio paste to balance dark chocolate bars. And pistachio spread, a green cousin of Nutella, is now a thing.
Functional food
High in protein, fibre, antioxidants and healthy fats, raw pistachios are often pegged as the “good fat” snack. They have lower calories than other nuts and are packed with potassium and vitamin B6—making them an easy win for the health-conscious consumer.
“Pistachio sits at the intersection of healthconsciousness, global gourmet appeal and novelty,” says Pabreja. “It aligns well with the growing demand for nutrient-rich ‘functional foods’, while also offering a distinctive colour and flavour.”
But not all pistachio uses are equal, says Delhi-based nutritionist Divya Gandhi.
“The increasing use of pistachios in cakes, biscuits, ice creams and cookies has raised concerns about the health implications of overconsumption. While pistachios are nutrient-rich, the high fat, calorie and sodium content of roasted pistachios can contribute to weight gain, blood pressure spikes and cardiovascular issues, especially when overused in processed foods,” she says.
Many commercial pistachio products, she says, are loaded with refined sugars and unhealthy fats, which can dilute the nut’s natural health benefits.
“To reap the benefits, it’s important to opt for whole, unsalted and unsweetened pistachios or products with minimal additives and consume them in moderation as part of a balanced diet,” says Gandhi.
Pistachio’s muted taste plays well with trending ingredients—matcha, oat milk, saffron, turmeric — but pairing it with excess sugar or heavy fats “can offset the positives”, she says. Beyond changing palates, pistachio’s growing cultural cachet is also a result of international marketing.
According to Pabreja, “The American Pistachio Growers and the American Pistachio Board have been active in promoting the nut globally, including in India. Their campaigns span chef collaborations, influencer partnerships, health-focused content and trade fair participation.”
Their messaging—which focuses on heart health, protein content and weight management—has found resonance with Indian urban consumers who lean into global wellness and lifestyle trends.
“Most pistachio awareness in India today is driven by premium FMCG brands or international campaigns,” says Pabreja. “Unlike almonds or cashews, pistachio doesn’t have grower-led domestic promotions as there is very little local cultivation.”
Food fads come and go, but this seems different. Pistachio’s is a quiet evolution. An old flavour in mithais and a green garnish on shahi tukda and kheer, it is familiar to the Indian palate and is now stepping into contemporary formats with ease.
“Hazelnut had its Nutella-fuelled moment. Pistachio is having its time now,” says Agarwal.
For him, a bite of it spans nostalgia, indulgence and elegance. For patissiers like Montay, it is an ingredient that bridges tradition and innovation. And for consumers, it ticks multiple boxes: it is tasty, healthy and comes with a dash of quiet luxury.
Whether it’s a pistachio mille-feuille at a high-end patisserie, or a pistachio kulfi from the neighbourhood freezer, this green nut is capturing the flavour map.
