From street favourites like Tibbs Frankie to luxury hotels like Hilton, The Leela, and The Oberoi, now even Mumbai’s iconic Cream Centre and Bade Miya are introducing smart, affordable plant-protein options that work for vegetarians, vegans, and meat-eaters alike.
A quiet but powerful shift is reshaping menus nationwide. From iconic restaurants to luxury hotels, cloud kitchens to highway dhabas, plant protein is moving from a niche substitute to a mainstream choice. Whether it’s a high-protein biryani at EatFit, a tandoori chaap at Cream Centre, or a rich curry in a corporate cafeteria, plant-based protein is now an everyday option for diners across dietary preferences.
One of the leading enablers behind this shift is GoodDot, a pioneer in the plant-protein sector that’s reimagining how India cooks and consumes protein. With offerings that taste great, cook quickly, and store easily, GoodDot’s ambient-stable products are becoming staples in restaurant kitchens and institutional food service menus. Its flagship Pro Chaap delivers 64% protein and over one year of ambient shelf life, balancing taste, nutrition, and operational ease. Other offerings include the humble soya chaap, but upgraded in protein and texture. Other products include soya and pea-protein-based granules and chunks, and even ready-to-use curries that work across formats from tandoors to tawas, grills to gravies.
Cloud kitchen favourites such as Charcoal Eats have introduced protein-rich biryanis and curries, while highway dhabas, quick-service restaurants, and dabba services are embracing ready-to-use, shelf-stable formats that make plant-protein meals accessible to the masses efficiently and affordably. Krishnakant Thakur, Co-founder, Charcoal Eats, explains, “In India today, awareness around protein deficiency is gaining unprecedented momentum, where studies show that as much as 73–80% of our population remains short on protein intake, particularly in vegetarian households. At the same time, consumer behaviour is shifting rapidly. Partnering with GoodDot helps us deliver the nutrition-forward, delicious alternatives today’s customers are actively seeking.”
Cream Centre, with its 65-year legacy, has now introduced plant-based soya chaap dishes across all its Mumbai outlets. Known for its timeless North Indian cuisine and high-quality ingredients, Cream Centre now serves Tandoori Soya Chaap and Soya Chaap Butter Masala, made with GoodDot’s high-protein plant-based chaap. This move marks a major endorsement of plant protein’s growing relevance in mainstream Indian dining. To this, Rishi Chona, CEO, Cream Centre, says, “We were searching for good quality soya chaap in the market and had sampled several different products which we were not satisfied with. I was immediately blown away by the superior quality and texture of GoodDot Soya Chaap, which made our decision to use their product in all our outlets across the country very simple. GoodDot soya products offer vegetarians with healthy high high-protein options which can be incorporated in multiple cuisines.”
Another legacy eatery, Bademiya, established in 1946, has also embraced plant-protein chaap. Salman Shaikh, Proprietor, Bademiya, says, “We started with Soya Chaap from GoodDot, as an additional variety to our Vegetarian Menu. Bademiya has been serving North Indian cuisine, and soya-chaap is a popular product in the northern part of India. This allows our clients to experience this product with Bademiya Authentic Masalas in our curries and barbecue. The client’s feedback has been positive, and we are happy with the same.”
Roti with vegetables is a daily staple for millions of Indian households, yet most people fall short of their daily protein needs. With ProtiRoti®️, our aim was to bridge that gap by offering a simple, wholesome food while ensuring the taste credentials of the brand, Tibbs Frankies, are not compromised. Partnering with GoodDot, we launched a new plant-protein-based range of tasty, wholesome rolls that provide 25% RDA. The response so far has been encouraging, and we’re excited to keep building on this together”, said Harpreet Singh Tibb, Promoter, Tibbs Foods.
Plant proteins deliver rich flavours, satisfying textures, and competitive pricing, and often outperform chicken or paneer on value. With no cold chain dependency, they are scalable across urban and semi-urban markets alike. In a country where protein deficiency affects up to 80% of the population, plant protein is no longer a novelty; it’s becoming a menu essential. With GoodDot helping restaurants serve it smartly, affordably, and at scale, the plant-protein evolution is here to stay.
Brands adopting GoodDot’s plant-protein range include iconic names like Tibbs Frankie and Absolute Barbecues, which now serve plant-based frankies, tikkas, and grills, alongside health-focussed platforms like EatFit and hospitality leaders like Hilton Hotels. Top hotels and restaurants in India, including Taj, The Park, The Leela, HRH Group, and Bademiya are adding sustainable options to their gourmet menus, aligning with evolving customer preferences and sustainability goals. Compass Group has also introduced plant-based toppings in corporate cafeterias to meet diverse dietary needs. GoodDot’s products cater to both B2C and B2B segments, offering versatile formats that suit the Indian palate.
