The rise of vegetarian fine dining in India

Vegetarian fine dining in India is having its moment. The country’s most inventive menus now put vegetables centre stage.

Indian Accent, New Delhi | Vegetarian nihari, reimagined

Indian Accent shaped modern fine dining in India. Its vegetarian nihari of yam and asparagus proves reinvention can be subtle, not loud.

Avatara, Mumbai | Vegetarian-only tasting journey

Avatara is among India’s few vegetarian restaurants with multi-course tasting menus. The Transcending Journey features corn gilawat cornet and benne idli.

Masque, Mumbai | Where produce sets the pace

Masque's approach keeps the original taste intact while layering unexpected flavour combinations—like Guava, Gondhoraj and Jicama.

Tres, Delhi | Playful textures, sharp pairings

Tres balances indulgence and restraint in vegetarian fine dining. Kale ricotta cappelletti in miso butter with crisp kale shows its style.

Oota, Bengaluru | Karnataka retold

Oota maps Karnataka’s kitchens through fine dining. From gassi with sannas to herbal tambullis, regional staples appear course by course with new clarity.

Pendulo, Delhi | Indian–Mexican bridge

Pendulo finds kinship in spice and corn. Jackfruit barbacoa with Gobindobhog rice and potato taquitos bring Mexico into dialogue with Delhi.

Papa’s Mumbai | One ingredient, many stories

At Papa’s, each course centres on a single vegetable. Beetroot becomes thayir sadam with chèvre and fried shiso leaf, proving simplicity can be radical.