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Haldiram’s - India’s popular restaurant chain, has recently joined forces with the Udaipur-based plant-based food company, GoodDot to feature their soya chaap on the menu. Available in all the chain stores of the national capital region - Delhi, Gurgaon, Noida, Ghaziabad, Faridabad and more - customers can now sample the meat alternative in the form of their tandoori soya chaap platter, complete with chutneys. Although fairly popular for its Indian snack items, the chain had previously partnered with a New Delhi based start-up called BVeg in 2021 to feature plant-based keema pao and keema samosas on their menu.
Image Credits: Wikimedia Commons
A popularly enjoyed street food delicacy - adding soya chaap to the menu was a way of the chain to draw in more customers while also catering to popular demand. In lieu of this, we reached out to New Delhi based author and plant-based chef, Dhruv Nijhawan for his thoughts on mock meat making a headway into mainstream menus. He says that, “ When brands like Haldiram’s put plant-based meat on the menu, it immediately makes it feel more everyday and accessible. It’s no longer just a niche product in high-end restaurants — it comes closer to the masses. That shift alone changes the way people see it and try it.”
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He adds that since India’s culinary heritage has always celebrated vegetables, grains, legumes and everything our soil provides, there has never really been a lack of ‘vegetarian’ protein. If anything, plant-based meat is more of an extension than a replacement. “If introduced thoughtfully, it can sit alongside our traditions, not against them. It shows how Indian food culture is open to adapting, while still holding on to its roots,” he quips. Speaking further about the curiosity amongst the masses with regards to plant-based meat options, Dhruv also credits the convenience factor for its rising popularity and demand. “Even though India has such a strong vegetarian base, people are always open to exploring new textures and experiences on their plate. Plant-based meat gives that sense of trying something different without really stepping away from their values or dietary choices. On the other side, non-vegetarians are also looking at it as an alternative — whether it’s for health, sustainability, or just to cut down on meat without missing the bite. So it sits in a sweet spot for both sides,” he signs off.
