From the bustling streets of Bandra to the historic lanes of Colaba, a culinary revolution is underway, as restaurants and chefs reinvent the city’s culinary landscape with innovative, plant based cuisine. The vegetarian population of Mumbai is quite significant, and it is a world celebration World Vegetarian Daythis city is not only embracing vegetarianism but also redefining the boundaries of taste, sustainability, and society.
Restauranteur Nishiket Parikh said the vegetarian menu accounts for about 64% of the restaurant’s food sales. “This demand has increased over the years at a very fast rate, We have worked with companies to introduce products in this regard. People are still exploring the use of plant-based options. Vegetarianism now it’s getting a gold medal when it comes to presenting the menu,” said Parikh who runs the city’s popular Nomi. . Rich in nutrients, lighter on the stomach, and associated with various health benefits, it’s a popular choice,” added Chef Vishal, Chef Executive at Butterfly High.
But what makes customers choose more plant-based foods? “We have seen a significant increase in the demand for plant-based food. Customers are more aware of health and environmental impact, and the shift to vegetarianism reflects that which satisfies cravings while aligning with values,” he said. Stefan Gadi, Culinary Director & Chef at Torii. Pallavi Shetty of Luuma House added, “Health awareness, environmental concerns, and ethical choices are all pushing customers to explore plant-based alternatives. This shift is not just a trend but an important step towards offering healthier and more sustainable options on our menu.”
Restauranteur Ayush Arora, whose generation restaurant Hammers & Songs is based in Mumbai believes that cricketer Virat Kohli played a key role in making vegetarianism a trend among youngsters in Mumbai. “Virat Kohli has played a massive role in promoting a vegetarian diet. Many young people have been convinced by that.”
Of course that demand has led to a lot of innovation in the menu. How do restaurants deal with this demand? “We have seen an undeniable shift towards plant-based dining. To meet this demand, our chefs have made a significant effort to design a balanced menu with seasonal and local vegetarian options that are far from the usual,” he said. Ritesh Tulsian – Consulting & Head chef at Next Door. “Our vegetarian menu now competes with non-vegetarian offerings in terms of creativity and popularity. We have started experimenting with vegetarian alternatives like seitan, jackfruit, tempeh,” Chirag Makwana, Head Chef, Roti Bakar and Tonic shared.
However, the biggest challenge that restaurateurs and chefs face is maintaining the authenticity of the dish while making it vegetarian. For example, Nho Saigon is one of the Vietnamese cuisine restaurants in the city. However, he was forced to innovate vegetarian dishes into the menu. “Balancing the uncompromising taste of Vietnamese flavors as well as satisfying the Indian palette at the same time has been our biggest challenge,” said Chef Gautam Biswa, of Nho Saigon. Parikh adds, “Balancing authenticity while maintaining exciting vegetarian options is both a challenge and an opportunity.”
Harshadeep Pawar of Ilili and Megumi also said, “Replacing this with meat in the dishes but keeping the heart of the preparation intact not only allows the chef’s creativity to focus but also allows vegetarians to explore flavors and also increase options. .”
“The rise of alternative proteins, such as soy, tempeh, jackfruit, and lab-grown meat substitutes, opens new doors for food innovation. and meat lovers who want to reduce their consumption,” said Chef Mohnish Kothare, Mazi Coffee Bar and Kitchen.
Parikh concludes, “Vegetarianism is not just a trend but a celebrated way of enjoying food, offering traditional flavors and innovative twists.”
