Rooted in change

How India is redefining the global plant-based movement...

- by Abhishek Sinha, Co-Founder & CEO, GoodDot

There are times in history when a nation's values and market opportunities align. India is at such a moment today, not just participating in the global food movement but potentially leading it.

For decades, India has been recognized for Ayurveda, vegetarianism, and culinary diversity. However, the global plant-based revolution, which is transforming menus from New York to Singapore, has mostly sought inspiration from the West. That may be about to change. As climate concerns grow and consumers demand food that is both ethical and innovative, India's hospitality sector has a unique opportunity to spearhead a new wave of plant-based dining rooted in tradition and new ideas.

The Cultural Head Start

Unlike much of the world, India does not need to adopt plantbased food; it simply needs to revive it. The foundation is already present in our thalis, temple kitchens, and regional cuisines that celebrate legumes, grains, and vegetables in countless forms.

While others debate the "future of meat," Indian chefs are rediscovering how our staples-dal, millets, chaap, and jackfruit-can be transformed into global experiences. Additionally, a new generation of Indian restaurants, ranging from highend eateries to casual spots, is introducing kebabs, biryanis, and rolls made entirely from plant protein. These dishes provide the same flavors, textures, and satisfaction as animal protein, but without the ethical and environmental costs.

This subtle shift reflects not imitation but reinvention. It's India reconnecting with its culinary roots and showcasing them to the world with a contemporary twist.

The Business Logic of Compassion