India's Meat Classics Go Green: Plant-Based Festive Dishes Redefine Tradition

• Indian festive tables are seeing a quiet shift as classic meat dishes are reimagined with plant-based ingredients.
• Chefs are preserving the cultural weight of traditional dishes while making them inclusive for vegetarian and flexitarian diners.
• JW Marriott Hotel Bengaluru's Spice Terrace offers a vegetarian Keema Matar using raw jackfruit and mushrooms, maintaining its authentic flavor.
• The Ritz-Carlton, Bangalore reinterprets Musallam with bottle gourd (lauki), braised in its own juices with cashews, onions, and rose water.
• Sheraton Grand Pune's Chingari features a vegetarian Haleem made with jackfruit and raw banana, honoring Eid traditions for all guests.