Gone are the days when vegetarian cuisine was just limited to eating paneer in different ways. With the rise of millet and plant-based meat, vegetarian cuisine has found back its charm making people explore global flavours rather than sticking to just the seasonal produce and regional flavours.
To celebrate the cuisine, World Vegetarian Day is celebrated across the globe every 1st October to remind everyone of the importance, nutritional value, and variety of vegetarian dishes to explore. To get insights on fine-dining restaurants catering to vegetarians, Slurrp interviewed experts across India. Read on to know how proudly vegetarians are transitioning from limited dishes to adapting to the global palette.
Shift To Vegetarian Fine Dining
After getting insights from experts in the vegetarian fine-dining industry, Slurrp verified the rising trend of vegetarians shifting beyond a regional plant-based diet. Pinky Chandan Dixit, Chef & Owner of Aamchee said, “The numbers that appreciate vegetarian food are growing exponentially. For health reasons, religious reasons and also the offerings we have are so interesting that even hard-core non-vegetarians indulge and enjoy our vegetarian menu selections. Also, it’s very interesting to see that our guests love the seasonality of both our menus… at Aamchee and Soam. Whether it’s Oondhiya at Soam or a local mango pulussery and brown rice at Aamche. I notice even our non-Indian guests love to experiment with local cuisines, whether it’s the dal pakwan fondue, our potato rosti stuffed with creamy mushrooms, or a Dabeli crostini, and an old classic like the Vada pav sliders.
Ilvika, currently running Malaka Spice, Pune's Iconic Asian Eatery also added, “We have noticed a slight growing demand. This is also because of people turning vegan or in some cases vegetarian and they are cutting out meat from their diets, so there has been an increased demand for vegetarian dishes, which also has led to us experimenting a lot more, and that also brings us to our new menu. The menu that we’ve done for this season in terms of vegetarian food is basically to play around with vegetables which are used widely in the Indian subcontinent and not so much in Southeast Asia and kind of bring the two of them together.”
Global Vegetarian Cuisine
Keenan Tham, Director of Pebble Street Hospitality Private Limited told Slurrp, “At KOKO, we specialise in Cantonese and Japanese cuisine within a luxurious setting, with a strong emphasis on vegetarian dishes. We believe vegetarian dining can be both exciting and indulgent, showcasing the rich variety of plant-based ingredients in Asian cooking. Our menu features beautifully crafted dishes like Spicy Tofu Maki with quinoa, Black Rice Edamame Roll, and Wild Morel & Truffle Dumpling, along with aromatic curries and creative salads. Each dish is designed to offer a delightful experience, whether you’re a lifelong vegetarian or simply curious. We aim to make every meal a celebration of taste and creativity, inviting guests to explore the endless possibilities of vegetarian cuisine in a warm and welcoming atmosphere.”
“At Sante Spa, our concept revolves around elevating vegetarian cuisine to a fine dining experience, showcasing the vibrant flavours and textures of seasonal produce. We focus on creativity and presentation, turning vegetables into culinary masterpieces that highlight their natural beauty and taste. My inspiration for entering the field of vegetarian fine dining came from a deep appreciation for sustainable eating and the desire to challenge the perception of plant-based dishes. I wanted to create a space where people could experience the richness of vegetarian cooking, proving that it can be just as sophisticated and enjoyable as traditional dining,” further added Sonal Barmecha, founder of Sante Spa.
Incorporating Regional Cuisine Into The Menu
The Executive Chef at Avatara, Rahul Rana says “Being a restaurant that is highly focused on creating seasonal menus and offering vegetarian menus, we are often on the lookout to experiment with lesser-known regional dishes. To achieve this, we often have team meetings and group discussions where we share our anecdotes and chefs from different departments share their backgrounds and their regional specialities. One such incident brought forward a dish called Grinjanah, which was inspired by a team meeting practice at Avatara, where one of our team members, a Kashmiri Pandit, shared insights into his culture, suggesting a dish called Rajma Gogji—Rajma and Turnip cooked together as a curry. This sparked the creation of Grinjanah, our version featuring Turnip kebab with Rajma Nihari served on flaky Kashmiri Katlam bread. It embodies Avatara’s reincarnation of soulful Indian food, celebrating traditional flavours with a modern twist.”
Ilvika from Malaka Spice also talked about the regional dishes on their menu, “When it comes to vegetarian dishes in different parts of the country, what we’ve basically done is, we’ve gone into what vegetables are widely used in our cooking over here. We have used a lot of regional vegetables like arbi, yam, bottle gourd, bitter gourd. One of our most popular dishes is called pumpkin chips and it took a few like maybe a few years for people to actually get used to the fact we are using pumpkin. Because even today, people expect potato chips to come to the table since that’s a vegetable that is more often seen in commercial restaurants.”
Plant-Based Alternatives To Meat
When it comes to protein content, vegetarians usually have fewer options to choose from. To get a wider picture of plant-based protein, Slurrp got industry insights from experts across India. “At Avatara, our whole concept is based on Ayurveda, which purely focuses on harnessing the power from plant-based creations. So even meat lovers are often left flabbergasted with the punch of flavours and the experience. We cater to vegan, gluten-free, and even Jain diners in Mumbai. For dairy products, we often use soy milk and vegan chocolate to cater to our guests’ needs and demands,” says Chef Rahul Khanna.
Keenan Tham from KOKO also adds, “We are committed to integrating plant-based alternatives for meat and dairy to meet the rising demand for vegetarian and vegan options. Our team carefully selects high-quality substitutes that replicate the rich flavours and textures you love. For meat, we use alternatives like soy, featured in dishes such as our popular Daizu Avocado Maki and Char Siu Plant Protein. Chilli Hot Bean Sauce. When it comes to dairy, we incorporate coconut milk and cashew bases to create creamy sauces and delightful desserts. Our chefs love experimenting with these alternatives, ensuring each dish is not only delicious but also satisfying. We invite you to explore our menu and discover how we’re promoting a healthier, more sustainable dining experience for everyone!”
Industry Challenges
Talking about challenges while basing a vegetarian fine-dining menu, Sante Spa’s Sonal Barmecha says, “In vegetarian fine dining today, one of the biggest challenges is breaking the preconceived notion that plant-based cuisine lacks the complexity, variety, or richness associated with traditional fine dining. Many guests still expect meat or animal-based products to be central to a luxurious meal, so elevating vegetarian dishes to meet those expectations while showcasing creativity and flavour can be a delicate balancing act. Additionally, sourcing high-quality, seasonal ingredients that align with sustainability goals can sometimes be more difficult, especially when ensuring they meet the standards of fine dining. However, this also presents a tremendous opportunity. As more people embrace plant-based diets for health, environmental, and ethical reasons, there’s a growing demand for innovative vegetarian dishes that challenge conventional dining experiences. Vegetarian fine dining allows chefs to push boundaries, exploring the full potential of vegetables, grains, and legumes, often creating more thoughtful, artistic dishes.”
The Ever-Evolving Vegetarian Meals
Executive Chef of Avaatara, Rahul Rana tells, “There's a renewed appreciation for traditional techniques and ingredients, as well as a willingness to experiment and push boundaries. My hope for the future is to see Indian cuisine continue to evolve and thrive on the global stage, challenging perceptions and delighting palates with its endless possibilities.”
Adding to it, Keenan Tham from KOKO says, “The future of vegetarian cuisine is set to evolve with greater innovation and global appeal. As more people prioritise health, sustainability, and ethical choices, vegetarian dishes will increasingly become mainstream rather than viewed as alternatives. We expect a surge in creative use of plant-based ingredients, with chefs exploring new techniques to deliver bold tastes and textures that rival traditional meat-based dishes. There will likely be a stronger focus on locally sourced, seasonal produce, and a fusion of global flavours to keep vegetarian cuisine fresh, exciting, and accessible to all diners.”