Lavish feasts have long been a hallmark of Indian weddings, but a quiet shift is underway —vegancuisine is gradually finding its place on the wedding menu. With growing awareness around animal welfare and environmental concerns, many couples now opt for plant-based fare on their special day.Dehradun-based groom Siddharth Sharma, who works at Humane World, chose to serve an entirely vegan menu at his wedding. “As an ethical vegan, it was important that our wedding reflect our values. We didn’t want the most meaningful day of our lives to come at the cost of animal suffering,” he explains. “It was also a chance to share the food we love and show our guests that vegan meals can be just as delicious and satisfying.”This emerging trend suggests that wedding food can be both celebratory and conscientious.An increase in demand for vegan menusWhile most couples are not yet opting for fully vegan wedding menus, experts say they are increasingly open to including a dedicated vegan section alongside traditional fare.“We’ve seen a gradual rise in demand for vegan options at weddings. While it’s not mainstream yet, many modern couples — especially those from urban areas — are becoming more conscious of sustainability and health, leading them to explore plant-based menus,” says Vinayak Shah, founder of FoodCraft Hospitality, a wedding menu planning firm.Echoing similar thoughts, Manish Bavishi, founder of Manish Caterers, says, “There’s a growing curiosity around vegan options. While full-scale vegan weddings are still rare, more couples are asking us to design select plant-based dishes to accommodate their guests’ dietary preferences.”Reasons to drive the changeAccording to experts, the influence of international wedding trends — particularly from couples who have attended or hosted destination weddings abroad — is driving this change.“Vegan cuisine often blends well with fusion setups, and we’re seeing many more globally inspired vegan elements being incorporated into Indian weddings. Interest in plant-based catering has definitely increased,” says Chetna Sagar, co-founder of Mumbai-based Elegant Banquets, a wedding venue.Luxury weddings are at the forefront of this shift. Sagar notes that clients often prioritise exclusivity, health, and sustainability.“Vegan menus are curated not just to meet dietary needs, but also as a style statement,” she states.Overcoming hurdlesSpeaking about the challenges faced, Vinayak Shah, founder of a food consultant firm, says, “Sourcing vegan ingredients is somewhat of a challenge, particularly for specialty items like vegan cheeses, nutritional yeast, or plant-based cream alternatives. While metro cities have better access through gourmet suppliers, availability can be inconsistent, and sourcing in large quantities often drives up costs.”Prianca Stephen, who got married last year, adds, “Balancing vegan food with cultural or religious expectations was one of the trickiest parts. Indian weddings are so rooted in food traditions, and there’s a lot of emotional and cultural weight to certain dishes. We made it work by being respectful and creative, substituting cow ghee with vegan ghee and cold-pressed oils, animal milk with plant-based milk, and paneer with tofu, etc.”Plant-based twists on traditional favouritesExperts say ingredients like cashew cream and tofu have transformed vegan wedding menus. Cashew cream helps recreate rich gravies and desserts, while tofu is versatile for grills, curries, and even sweets. Almond milk and coconut cream also help retain traditional flavors.“We’re seeing a surge in creative vegan counters. We’ve reimagined Indian desserts—halwa with almond milk, litchis stuffed with kesar tofu pâté, gulkand chikki barfi, vegan honey kunafa, and even mini tofu rasgullas on dry fruit crunch,” shares Vinayak.“We recently curated a vibrant vegan spread with silken tofu tikka masala, almond milk–walnut crunch desserts, and mango coconut chai pudding. A live vegan pizza bar with plant-based mozzarella was a major crowd-puller,” adds Chetna.
Presently, it’s a niche trend primarily in metro cities, driven by a specific segment of conscious consumers. Whether it becomes mainstream will depend on how accessible and cost-effective vegan options become over time
– Chetna Sagar, co-founder, Mumbai-based banquet hall
Curating the vegan menu was challenging, especially reinventing traditional dishes without dairy. Explaining plant-based recipes to the chef was tough, as it was unfamiliar territory. We even sent samples in advance so the team could practise before the big day
– Dehradun-based Siddharth Sharma
It may have started as a trend, but it’s finding a foothold. Awareness around clean, conscious eating is growing. We believe vegan offerings will become a regular feature — even if not the default — in future wedding menus
– Manish Bavishi, founder of a catering business
