Plant-Based Festive Dishes: India's Classic Meat Recipes Reimagined as Vegetarian Delights

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India's Meat Classics Go Green: Plant-Based Festive Dishes Redefine Tradition

From kathal keema to lauki musallam and vegetarian haleem, chefs across India are reinventing classic meat dishes with plant-based ingredients retaining their rich flavours while making them more inclusive.

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News18•19-03-2026, 11:27

India's Meat Classics Go Green: Plant-Based Festive Dishes Redefine Tradition

•Indian festive tables are seeing a quiet shift as classic meat dishes are reimagined with plant-based ingredients.
•Chefs are preserving the cultural weight of traditional dishes while making them inclusive for vegetarian and flexitarian diners.
•JW Marriott Hotel Bengaluru's Spice Terrace offers a vegetarian Keema Matar using raw jackfruit and mushrooms, maintaining its authentic flavor.
•The Ritz-Carlton, Bangalore reinterprets Musallam with bottle gourd (lauki), braised in its own juices with cashews, onions, and rose water.
•Sheraton Grand Pune's Chingari features a vegetarian Haleem made with jackfruit and raw banana, honoring Eid traditions for all guests.

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