How 2021 made room for the ‘meat analogue’ in India
The Hindu
Accelerated by the pandemic and powered by environmentalists, we look back on a 2021 that saw launches of appetising alternatives such as plant-based kebabs, eggs and other ‘mock meats’
Pea protein mince, soy meat patties, legume-based eggs, plant derived fish fingers... the meat analogue platter is growing.
“There is a huge tailwind for plant-based meats in India,” says Abhishek Sinha, CEO, GoodDot, a plant-based meat company from Udaipur that introduced UnMutton Keema on World Vegan Day, November 1. It took his company nearly three-and-a-half years to develop the product and the R&D team is in the final stages of launching plant-based scrambled eggs, omelette, fish fingers and shrimp cutlets.
Similarly, to commemorate the day dedicated to veganism, Chirag Kenia, founder, Urban Platter, a platform for all gourmet and culinary requirements, in Bengaluru, too introduced meatless plant-based burger patties. He says, “The plant-based market in India is hungry for diverse options, especially in protein alternatives and we’re just getting started.”

The Leela Palace Chennai presents the seven edition of Shefs at The Leela in collaboration with ‘Dean With Us’ — the mother-daughter duo of Rupali and Akansha Dean. The event honours the transformative role of Indian women chefs who are shaping the future of gastronomy. After past editions hosted across Bengaluru, Gurugram, Chennai, and Jaipur, the seventh edition in Chennai will bring together four women chefs — Sambhavi Joshi, Taiyaba Ali, Sehaj Ghuman and Bunuma Patagiri, who will bring their years of expertise into curating a menu that speaks both of their work and India’s diverse culinary heritage.