In the past five to six years with veganism going mainstream, looks like the days of heavy meaty affair on a table is soon gonna be replaced by some satisfying plant-based foods and alternative. The pandemic too taught a lot about looking at our backyard and relying on greens or even green waste that we could turn our kitchen into a sustainable one. The chunk of mindful consumers are now being aware of the side effects of animal-based diets and this has seen a paradigm shift in the consumption pattern.
Chef Honey Mishra - Co-founder and managing partner Green Mantis, a plant based Asian cuisine eatery in the capital says “With two decades of experience in the food and beverage sector and a good understanding of the Delhi market, we decided to come with this concept at Green Mantis where we offer plant-inspired pan Asian cuisine. In a unique effort, we aim to make the eating experience more interactive and fun. Green Mantis distinguishes itself in locally sourced ingredients that are fresh, organic, and seasonal. We use have developed techniques and the menu is expertly curated with a mix of all-time favourites and a few experimental/unique dishes.
With convenience playing a role, quick and easy food had been the order of the day, where one gets to see that vegetable-based dishes are generally faster to cook. Along with the fact those who believe in this whole idea of plant based food, they think that the plant-based movement is all about doing what is better for the planet and its people.
Cordon Bleu trained Chef Diana Von Cranach of ‘So Wild’ at Soneva Jani Chapter 2 says ‘Our concept is to serve guests the freshest, healthiest ingredients available that don't see much of a carbon footprint. Having worked all over South-East Asia and going to all the markets, working with some older chefs, I found out there are so many recipes that have to be repeated, have to be revitalised, rejuvenated and can be incorporated into recipes today without losing originality. My 50 years of experience in plant-focused dining come to life in a menu that draws inspiration from Ayurveda and highlights ingredients grown at the resort. Ninety per cent of the ingredients come freshly picked from Soneva Jani’s organic garden. Recipes should only be a blue-print for what is available and anybody who loves cooking, loves food should be able to make anything out of very few ingredients. The whole menu is a journey of surprising flavours and combinations. If they arrive after dark they are escorted to their table in candlelight and they sit in the midst of the garden with all the perfume of the herbs and flickering of the candles and are served an interesting dinner. My mission is that in the future to be able to inspire more people to eat less animals or even no animals at all”
Not to miss those clean ingredients and clear straight recipe always attracts one to the plate but the challenge lies in innovation as that the key. Be it the Eggplant Maki roll, or a protein rich sushi roll or Mixed Citrus & Crisp Noodle Salad from Green Mantis or even the Mock Duck Pancake to Chongquing Mock Chicken at Kikoka consumers are surely getting more adventurous and more curious about plant-based.
Vaibhav Bhargava , Consulting Chef, Kikoba, a chic Asian eatery “The green movement is a growing market worldwide. Fast forward to 2020, with 2 lockdowns and a global pandemic a lot of people shifted their priorities in focusing on health and wellness. These became the driving force for a lot of people during this time to make changes in their dietary intake. Veganism and plant base have started becoming more accessible and accepting to people so we have started working around developing a special menu and have noticed a positive response since we first launched”.