Plants Play a Pivotal Role in Flexi Menu

Across cafes, restaurants and home kitchens, India’s food landscape is undergoing a steady transformation. Dishes like tofu tikka, jackfruit biryani and oat milk lattes, once seen as niche or experimental, are now becoming part of mainstream menus. The shift reflects a broader move towards plant-based eating, driven by changing health priorities, environmental concerns and greater availability of alternatives. While India has deep vegetarian traditions, today’s plant-based movement looks different. It is shaped not by religious or cultural norms, but by curiosity, convenience, and new food technologies.

A Shift In Choices

For banker Aditya Nair (27), the transition began with a simple decision to try oat milk in his morning coffee. “It didn’t feel like a big change,” he says. “But slowly, I started replacing paneer with tofu, ghee with olive oil, and some meals with plant proteins. I just felt better.”

Aditya's experience mirrors trends observed in several metro cities. Consumers are not necessarily becoming vegan, but they are reducing meat and dairy consumption more frequently. The term “flexitarian” has become common among young professionals who eat plant-based meals during the week and make exceptions on weekends.

Supermarkets now reflect this demand shelves stocked with soy milk, almond milk, vegan butters, tofu, tempeh and imitation meats, indicating how the category has expanded over the past two years.

New Flexi Menus

Restaurants are adapting quickly. Chefs say the interest in plant-based options is no longer limited to a small group. Chef Raj Menon, who runs a fusion restaurant in Bengaluru, says his kitchen has changed dramatically. “Earlier, a plant-based dish was just an alternative. Now it’s a highlight,” he says.

His menu includes tofu tikka, mushroom galouti kebabs and banana blossom “fish” fry items that frequently outsell traditional versions. According to him, the appeal lies in the challenge of creating dishes that are both innovative and familiar. “People don’t want bland substitutes,” he says. “They want flavour, texture and something new.”

Cafes in Mumbai, Hyderabad, Goa, Delhi, Pune, and Bengaluru report similar patterns. A café in Goa says its coconut milk cappuccino has become a bestseller among tourists and locals alike.

Social Media Curiosity

Short recipe videos and food influencers have played a role in normalising plant-based dishes. Content featuring dairy-free pastas, vegan butter chicken or millet bowls attracts significant engagement, prompting many viewers to try these dishes at home.

For home cooks, the barrier to experimenting has been reduced. Ingredients that were once hard to find are now available online or in larger retail chains. This accessibility has helped the movement spread beyond niche groups.

Food For Thought

The debate between whole-food plant-based diets and processed vegan substitutes continues, but experts agree that reducing meat consumption and incorporating more vegetables can have long-term health benefits.

Dietician Snehal Yewale explains, “A plant-based diet that focuses on whole foods vegetables, legumes, fruits, nuts and grains helps improve digestion, supports heart health and reduces inflammation.”

However, she also cautions against assuming all plant-based products are healthy. “Some packaged alternatives are highly processed. It’s important to read labels and maintain balance,” she says. Nutritionists say the growing interest is tied to health concerns as much as food trends.

Rooting For Environment

Sustainability is another factor encouraging the shift. Several consumers say they turned to plant-based options after learning about the environmental impact of livestock farming. While awareness is still growing, younger audiences show greater interest in climate-friendly food choices.

Food researcher Nandini Sharma notes that Gen Z and millennials connect food habits with environmental identity more consciously than previous generations. “It’s not a political decision; it’s a personal one,” she says.

Challenges Remain

Despite the rising adoption, plant-based diets face hurdles. Prices of alternative milks and plant proteins are still higher than traditional ingredients. Many small towns have limited access to these products. And taste remains a concern for consumers trying tofu or mock meats for the first time. “There is curiosity, but not everyone enjoys the first attempt,” says Menon. “It takes time to adapt.”

Steady Growth

Experts believe the plant-based shift in India will continue, but gradually. Rather than a complete dietary change, it is becoming a flexible approach where consumers balance plant-based meals with their existing food habits.

The change is visible in everyday moments, a coffee order, a restaurant choice, and a weekly grocery basket. As more people experiment and as chefs expand their menus, plant-based food is moving from trend to routine.

For Aditya and many others, the change was simple. “I didn’t plan it. But now, plant-based meals are just part of my week. It fits into my life.” As more people experiment with plant-based meals and chefs continue to innovate, these dishes are moving from novelty to everyday choice. Gradually, India’s food culture is expanding, welcoming plant-based options while keeping its tradition of flavour and variety intact.

By Veda Pahurkar