A protein revolution

As India’s culinary landscape evolves, alternative proteins are poised to play a defining role. Whether driven by health, sustainability, or sheer curiosity, this protein revolution is reshaping the way Indians eat — one dish at a time, writes Aslam Gafoor.

In an era where sustainability, ethical consumption, and health consciousness dominate food choices, alternative proteins are emerging as a transformative force in the global culinary landscape. While once considered a niche concept confined to the West, India is now experiencing a surge in interest in plant-based proteins, cultivated meat, and innovative food technologies. This shift is driven by a confluence of factors, from rising protein deficiency concerns to growing awareness of sustainable food practices. As alternative proteins carve a space in India’s evolving food culture, the question arises: can they seamlessly integrate into traditional diets while challenging deep-seated culinary conventions?

Alternative proteins encompass a diverse range of sources beyond conventional animal agriculture, including plant-based proteins, lab-grown meat, and microbial proteins derived from fungi and algae. These alternatives offer a compelling proposition: they are more sustainable, ethically produced, and nutritionally rich. India, with its predominantly vegetarian population, presents a unique case study in this global movement.

Historically, Indian diets have been rich in plant-based proteins, relying on lentils, dairy, and paneer as staple sources. However, with urbanisation and lifestyle changes, a shift towards processed and carbohydrate-heavy diets has raised concerns over protein adequacy. To bridge this gap, brands like Hello Tempayy and Evolved Foods are pioneering new protein solutions that cater to the Indian palate without disrupting traditional meal structures.

Siddharth Ramasubramanian, founder of Hello Tempayy, underscores the distinctiveness of the Indian market: “Unlike the West, which has embraced processed foods and ready-to-eat meals for decades, Indian consumers prioritise fresh, home-cooked meals. Our aim has never been to replicate a Western plant-based model but to offer a versatile, nutrient-dense vegetarian protein option that seamlessly integrates into Indian kitchens.”

Tempeh, a fermented soybean product rich in protein and fibre, has emerged as a superior alternative to paneer and tofu. “It’s a holistic, natural ingredient that provides essential micronutrients while being low in saturated fat and net carbs,” adds Ramasubramanian. “Its versatility allows it to be incorporated into a range of Indian dishes, from curries to stir fries, without compromising on taste or texture.”

India’s dynamic dining scene has played a key role in the growing acceptance of alternative proteins. Leading restaurants in major cities like Bengaluru, Delhi, and Mumbai are incorporating plant-based proteins, mushrooms, and cultivated meat into their menus, catering to evolving consumer preferences and curiosity.

Diners are increasingly looking beyond conventional options like paneer and dal for protein-rich alternatives. Ingredients such as tempeh, jackfruit, and high-protein mushrooms are gaining popularity among flexitarians eager to explore new textures and flavours.

However, challenges remain. Many consumers remain loyal to traditional dairy-based proteins, often perceiving plant-based and lab-grown alternatives as unfamiliar or costly. Price is a significant factor — while plant-based proteins are gradually making inroads, they are still viewed as premium products, limiting their accessibility to a broader audience.

Nutritionists emphasise that while traditional vegetarian protein sources are valuable, they may not always provide optimal protein intake. This is why tempeh is increasingly recommended as a functional food. Unlike lentils, which lack all essential amino acids, or paneer, which is high in saturated fat, tempeh offers a well-rounded nutritional profile. It has a low glycemic index, making it suitable for diabetics, supports heart health, and can aid in managing conditions like PCOS.

Scientific validation plays a crucial role in dispelling misconceptions and building consumer trust. Ensuring transparency in ingredient sourcing and prioritising minimal processing are essential to making alternative proteins both nutritious and free from artificial additives.

While plant-based proteins are making significant inroads, the next frontier is lab-grown meat. Cultivated meat, produced from animal cells without conventional farming, has the potential to drastically reduce the environmental footprint of meat consumption while offering a product identical to traditional meat at a cellular level.

Pradeep Rao, co-founder & CEO of Evolved Foods, acknowledges the hurdles ahead. “Plant-based proteins are steadily gaining acceptance, but lab-grown meat faces regulatory challenges and consumer hesitancy. The key to success will be achieving price parity with conventional meat and educating consumers on the benefits of cultivated protein.”

Sustainability remains a driving force behind this shift. “India is at a pivotal moment where climate change and food security are pressing concerns. Alternative proteins, particularly plant-based options, provide a viable solution by reducing reliance on resource-intensive livestock farming,” Rao adds. However, scaling up production remains a challenge, exacerbated by taxation policies and import duties that increase costs.

Beyond soy-based proteins, mushrooms are emerging as a potent alternative. Namrata Goenka, founder of Green Apron, a Bengaluru-based farm specialising in gourmet mushrooms, highlights their nutritional benefits. “We cultivate over ten varieties of mushrooms, including King Oyster, Shiitake, and Lion’s Mane, which are high in protein and essential nutrients like beta-glucans and ergothioneine.”

Despite their potential, mushrooms have yet to achieve mainstream acceptance as a primary protein source in India. “Indian consumers are still hesitant about incorporating mushrooms into their daily meals, largely due to a lack of awareness. But when used creatively in dishes like dosas, stir-fries, and curries, they blend effortlessly into Indian cuisine,” says Goenka.

Vegan markets have emerged as crucial platforms for introducing alternative proteins to a broader audience. Namu Kini, founder of Namu Recommends Vegan Market, explains how these events encourage experimentation. “At restaurants, people might hesitate to try plant-based proteins, but in a market setting, they are more open to sampling and discovering new products.” Mock meats, in particular, are gaining traction, with brands developing plant-based versions of popular Indian dishes. “A well-spiced plant-based mutton sukka can be nearly indistinguishable from the original, thanks to the complexity of Indian spices,” Kini observes.

The alternative protein movement in India is still in its infancy, but its growth trajectory is undeniable. As brands innovate and restaurants experiment, the integration of plant-based and cultivated proteins into mainstream diets will likely accelerate. However, success hinges on striking a balance, ensuring these alternatives complement rather than replace traditional Indian meals.

Pallavii Gupta, founder of The Kind Roastery and Brew Room, underscores the need for authenticity in plant-based dining. “Rather than replicating meat, we focus on whole and native ingredients, like jackfruit and nut-based creams, to create dishes that stand on their own merit.”

Sarah Nicole Edwards, founder of the healthy vegan food brand Copper + Cloves, echoes a similar sentiment. “Tofu and tempeh are invaluable to vegans like me. They offer versatility and a clean protein source, making plant-based eating a viable lifestyle choice rather than a compromise.”

(Aslam Gafoor is a Bengaluru-based hospitality professional, food lover and travel enthusiast.)