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Since 2020, the popularity of plant-based diets in India has increased significantly. What started as a fascination with plant-based meat and dairy alternatives has evolved into a broader movement incorporating indigenous Indian cuisine and traditional recipes. Indians practice veganism in their own way and it has become a true desi movement. Due to compassion, environmental and health concerns, choosing plant-based options has become a popular, sustainable and delicious choice for many. The focus is on family recipes and local ingredients that are low carbon and farmer friendly. Somehow we just put two and two together and realized that many of the foods we eat at home are naturally vegetarian or can be easily veganized. It's a familiar, comforting and inexpensive dish that the whole family can enjoy. Dishes like dal chawal, apama, andiyo, pisela, chole and kadala curry are now vegan staples. The diversity of Indian cuisine also offers many opportunities to try out new recipes from different regions. For example, my cuisine is predominantly South Indian, but our favorite Sunday breakfast is Bihari-style aloo puri.
With the increasing popularity of millet and lentils and the increasing prevalence and availability of modern ingredients, vegans have more options when it comes to protein. Ingredients like barley and quinoa are also seamlessly integrated into Indian recipes like barley masala and quinoa khichdi. Brands are taking note of this change and are on the move. After the initial proliferation of exotic meat substitutes, many brands are now introducing vegetarian versions to suit the Indian palate. Tandoori Chapa, Chicken Tikka, Biryani and Vegetable Keema are exciting innovations that can be easily incorporated into most Indian household diets. High-quality local ingredients such as chickpeas, pea protein, millet milk and jackfruit are incorporated into our herbal products to improve the nutritional profile, increase the price while remaining competitive.
The hospitality industry has evolved to make vegetarian options more accessible and attractive than ever before. Innovative chefs are creating culinary experiences that highlight the taste, texture and even nostalgia of plant-based foods. India's vibrant street food and chat scene pairs well with a vegetarian diet. With increasing awareness, people can now choose from a variety of already vegetarian options or ask providers to make changes and adjust their meals. This second part comes naturally to us when we ask Sukka Puri to finish a plate of Golgapa. For those seeking a global dining experience, vegetarian options are becoming more and more available. Fermentation, cooking and molecular nutrition have created plant-based foods that are just as complex and flavorful as their animal counterparts. From juicy veggie burgers with beetroot juice to flavorful, dairy-free original cheeses, chefs are pushing the boundaries of plant-based cuisine.
Restaurants and catering services have expanded their menus to include a wider variety of plant-based foods. In January alone, Indian restaurants introduced seventy new vegetarian dishes. Serving vegan customers is not only ethical and environmentally conscious, but also good business. The increase in awareness, accessibility and experimentation has made veganism more interesting than ever. A well-planned vegetarian diet can provide all the nutrients, vitamins and minerals needed for good health. Plant foods are often rich in fiber, antioxidants, and phytochemicals, which are believed to have many 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. Many scientific studies have shown that a vegetarian diet can help prevent and treat chronic diseases such as heart disease, type 2 diabetes, and certain types of cancer.
The Indians rewrote the "formula" of vegetarianism. While we have always used traditional recipes and vegetarian dishes, we also try modern innovations like meat and dairy substitutes to satisfy our taste buds. Of course, there's always the option of indulging in a plant-based burger that bleeds beetroot juice. Where is my salad bowl now?!
