Since 2020, there has been a significant increase in the popularity of plant-based food in India. What started as a fascination with plant-based meat and milk alternatives has evolved into a broader movement that includes native Indian foods and traditional cuisine. Indians are becoming vegetarian in their own way, and it has truly turned into a desi movement. Driven by compassion, environmental and health concerns, choosing plant-based alternatives is becoming a popular, sustainable and delicious choice for many people. Family recipes and local ingredients are at the forefront, which are also low-carbon and farmer-friendly.
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In a way, we just put two and two together, realizing how many of the foods we’re eating at home are naturally vegan or easy to make vegan. These are familiar, comforting, and inexpensive foods that everyone in the family can enjoy. Dal-rice, upma, undhiyu, pithala, chole, kadala curry and many other dishes are already vegetarian main dishes. India’s culinary diversity also provides ample opportunities to experiment with new dishes from different regions. For example, my kitchen is mostly South Indian, but a favorite Sunday breakfast in our house is Bihar-style Aloo Puri.
The rise in popularity of millets and lentils, along with exposure and access to modern ingredients, means vegetarian eaters are spoiled for choice when it comes to protein. Even ingredients like oats and quinoa have been seamlessly integrated into Indian cuisine like Masala Oats and Quinoa Khichdi.
Read also: Becoming a vegetarian? 5 easy steps to gradually change your lifestyle and lifestyle
Indian cuisine offers plenty of options for a vegetarian diet
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Brands adapting to changing consumer needs
Brands are taking notice of this change and have joined in. After the initial surge in exotic meat alternatives, many brands are now offering plant-based versions to suit Indian tastes. Tandoori chaap, plant-based “chicken” tikka, biryani and keema are exciting novelties that are easy to incorporate into meals for most Indian families.
High-quality, local ingredients such as chickpeas, pea protein, millet milk and jackfruit have made their way into plant-based products, enhancing their nutritional profile while keeping costs competitive.
eat out
The hospitality industry has evolved, making plant-based options more accessible and attractive than ever. Innovative chefs are creating culinary experiences that highlight the flavor, texture, and even nostalgia of plant-based food. India’s thriving street food and chaat scene has adapted well to plant-based eaters. With increasing awareness, people can now choose from a variety of options that were always vegetarian or can ask vendors to customize recipes with minor changes. This latter part comes naturally to us – just like asking for sukha puri to finish a plate of golgappa.
For those wanting to experience world cuisine, plant-based options are skyrocketing. Fermentation, sous-vide cooking, and molecular gastronomy have resulted in plant-based dishes becoming just as complex and delicious as their animal-based counterparts. From juicy plant-based burgers that “bleed” beetroot juice to dairy-free cheese with real tang, chefs are pushing the boundaries of plant-based food.
Restaurants and catering services have expanded their menus to include a wide range of plant-based dishes. This year alone, Indian restaurants introduced seventy new vegetarian menu items in the month of January. Catering to vegan customers is not only ethically and environmentally responsible but also good business. This increase in awareness, availability, and willingness to experiment has made vegan eating more enjoyable than ever.
Also read: How Indian youth are choosing plant-powered alternatives as the new cool!
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A well-planned vegetarian diet can supply all the nutrients, vitamins and minerals needed for good health. Plant-based diets are often high in fiber, antioxidants, and phytochemicals, which are linked to a variety of health benefits. A healthy vegetarian diet rich in whole grains, legumes, fruits, vegetables, nuts and seeds can provide plenty of essential nutrients while being low in saturated fat. Several scientific studies have found that a vegetarian diet can help prevent and manage chronic diseases such as heart disease, type 2 diabetes, and some types of cancer.
Indians have rewritten the “formula” for vegetarian food. While we have availed ourselves of a rich range of native cuisine and comfort foods that have always been vegetarian, we have also indulged in modern innovations like meat and milk alternatives to suit our taste buds. And of course, there’s always the option to enjoy a plant-based burger that “bleeds” beetroot juice when we feel like it. Now, where is my salad bowl?!
About the Author: Prashant Vishwanath is the Country Director of Veganuary India.
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