Bengaluru is witnessing a growing trend of vegetarianism and plant-based food. exist KaravalliThe specialty restaurant on Vivanta Bengaluru Residency Road, known for its coastal cuisine from Goa, Mangaluru and Kerala, now has 51% of the dishes on its menu being vegetarian. Latest analysis of food delivery platforms Sviji found one third vegetarian The orders it received were from Bangalore.
Naren ThimayaThe chef at Karavalli divides vegetarian diners into three categories: die-hard vegetarians, weekend vegetarians and those who choose to go vegetarian to appease a vegetarian companion or relative. Thimmaiah, a native of Kodagu who has been working in Karavalli for more than two decades, said there is an increasing demand for vegetarian products here such as stew, onion thailand, Mangaluru mushroom curry, seasonal mushrooms Chili stir-fry, North Karnataka eggplant preparation, bird meat, taro leaf rolls, banana blossom mung beans and pineapple pachadi. elaneer payasam – made with tender coconut kernels, jaggery and milk and served in a tender coconut shell – is also very popular.
Karavalli is famous for its coastal delicacies such as koondal pattichathu (marinated squid cooked in spicy Kerala masala), ghee grilled prawns (tender prawns tossed in a subtle mixture of Kundapur and clarified butter), Lobster balchao and Alappuzha fish curry.
More and more people are cutting out dairy and eggs and eating only whole grains, fruits and vegetables. This is called plant-based food. Nidhi Nahata, founder of JustBe Resto Cafe in Bengaluru, says one of the most important shifts in the plant-based movement is the popularity of plant-based proteins.
“For years, the market has been flooded with protein alternatives, many of which are highly processed and come with a range of side effects – from digestive issues to long-term health risks. But plant-based proteins like peas, beans, tofu, tempeh and the protein in quinoa, offering a cleaner, more natural alternative,” she adds. “This shift is more than just a trend; it’s a cleaner, more natural alternative. is a critical change that is shaping the future of how we eat.
Dattatray Jadhav, executive sous chef at Renaissance Bengaluru Racecourse Hotel, said that at their Lush restaurant, the signature soy ragi kati rolls, ragi puree with sagu and ragi dosa are favorites among locals and foreigners alike. . “We also offer a lentil-based dosa option, the famous pesarattu from Andhra Pradesh,” he said.
Executive Sous Chef, Renaissance Bangalore Racecourse Hotel
