Also read: Indian Cooking Tips: 4 Desi Vegan Recipes That Will Touch Your Heart
In a way, we just put two and two together, realizing how many foods we’re eating at home are naturally vegan or easy to veganize. These are familiar, comforting and inexpensive meals that everyone in the family can enjoy. Dal chawl, upma, indhyu, pithala, chhole, kadla curry, and many more are already vegan staples. India’s culinary diversity also offers ample opportunities to experiment with new recipes from different regions. For example, my kitchen is mostly South Indian, but the Sunday breakfast favorite in our house is spring-style aloo puri.
Exposure to and access to modern ingredients, along with the rise in popularity of millets and lentils, means vegetarians are spoiled for choice when it comes to protein. Even ingredients like oats and quinoa have been seamlessly incorporated into Indian recipes, like Masala Jai and Quinoa Khichdi.
Also read this: Switching wagons? 5 easy steps to slowly transform your plate and lifestyle
Indian cuisine offers many options for vegetarians.
Photo credit: iStock
Brands according to the changing needs of consumers
Brands are taking notice of this change and jumping on the bandwagon. After an initial surge in exotic meat substitutes, many brands are now introducing plant-based versions to suit the Indian palate. Tandoori chops, plant-based “chicken” tikkas, biryanis, and kamays are interesting dishes that are easy to incorporate into the diet of most Indian households.
High-quality, local ingredients such as chickpeas, pea protein, millet milk, and jackfruit have made their way into plant-based products, enhancing their nutritional value while keeping costs competitive.
Eating out
The hospitality industry has evolved, making plant-based options more accessible and attractive than ever. Innovative chefs are creating dining experiences that highlight the flavors, textures and even nostalgia of plant-based foods. 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 vegan or ask vendors to customize dishes with minor changes. This last part comes naturally to us – like asking for sukka puri to finish a plate of Golgappa.
For those seeking a global culinary experience, plant-based options have skyrocketed. Fermentation, sous vide cooking, and molecular gastronomy have resulted in plant-based dishes as complex and flavorful as their animal-based counterparts. From juicy plant-based burgers that “bleed” beetroot juice to dairy-free cheese with real crunch, chefs are pushing the boundaries of plant-based eating.
Restaurants and catering services have expanded their menus to include a wider range of plant-based dishes. This year alone, Indian restaurants have introduced seventy new vegan menu items in the month of January. Providing food to vegan consumers is not only ethically and environmentally responsible, but also good business. This increase in awareness, availability, and willingness to experiment has made vegetarian eating more enjoyable than ever.
Also read: How Indian youth are making the cool new plant-powered choices!
Driven by health and wellness
A well-planned vegan diet can provide all the nutrients, vitamins and minerals needed for good health. Plant-based diets are often high in fiber, antioxidants, and phytochemicals, which have been linked to a variety of health benefits. A healthy vegetarian diet, rich in whole grains, legumes, fruits, vegetables, nuts and seeds, can provide an abundance of essential nutrients while being low in saturated fat. Numerous scientific studies have shown that a vegan diet can help prevent and manage chronic diseases such as heart disease, type 2 diabetes, and some forms of cancer.
Indians have rewritten the “formula” of vegan food. While we have taken full advantage of indigenous recipes and comfort foods that have always been vegetarian, we are also into modern innovations like meat and dairy alternatives that suit our taste buds. And of course, there’s always the option of indulging in a plant-based burger that “bleeds” beetroot juice when we feel like it. Now, where’s my salad bowl?!
About the Author: Prashanth Vishwanath is the Country Director of Vignori India.
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