Inside India’s restaurants and kitchens, sustainability is no longer a buzzword but a guiding principle shaping the way we eat.
At Paashh in Pune, sustainability isn’t just a concept — it’s the core of the brand. Founder Vaishali explains that her vision stems from a lifelong passion for wellness and mindful living. “As a fitness lover and marathon runner, I’ve always believed wellness isn’t just physical; it’s in the way we eat, live, and think,” she says. Meals at Paashh are designed entirely around seasonal rhythms, with everything from organic produce to sustainable textiles woven into the dining experience. “From Soil to Soul,” she adds, “is not just a phrase but a way of life.”
Consultants and curators are also shaping how sustainability is being woven into dining experiences. For Sid Mathur of Secret Ingredient, indulgence and responsibility go hand in hand. He points to Mharo Khet, a farm-to-table retreat in Rajasthan that his team helped design. Over 95% of the ingredients there are sourced directly from its own gardens, with menus that shift cyclically with the seasons. “It’s about creating an experience that is both fresh and sustainable,” Sid explains, highlighting how luxury today often begins with simplicity and authenticity.
The Tea Room by Blossom Kochhar in Delhi takes that philosophy further into wellness-led dining. Founder Samantha Kochharr believes sustainability lies in authenticity. “Rather than chasing excess, we embrace the natural rhythm of produce and let quality shine through,” she says. Her menus are built on mindful sourcing and seasonal availability, creating dishes that are lighter yet deeply refined. For her, conscious dining doesn’t dilute indulgence — it enhances it.
In Mumbai, Journal offers another perspective, one of simplicity and inclusivity. Co-founder Ateet Singh keeps the ethos straightforward: no tetra pack juices, no pre-cut fruits, and menus crafted from locally sourced ingredients. “People appreciate the transparency,” he says. “They feel more confident trying new dishes when they know exactly what’s in them.” For Journal, sustainability is not an add-on but an everyday practice that naturally extends to customisation for different dietary needs.
Hotels too are playing a powerful role in redefining sustainable dining on a larger scale. Sofitel Mumbai BKC highlights plant-based menus, cage-free eggs, hydroponically grown vegetables, and responsibly sourced fish under Executive Chef Vividh Patil. Accor’s wider portfolio has taken it further, embedding zero-waste kitchens, smaller buffet plates, live counters to prevent excess, and AI-driven food waste trackers such as Lumitics. At Novotel Hyderabad Airport, even “Waste Not” posters serve as a visual reminder of the group’s belief in putting “People & Nature at the Heart” of hospitality.
Across standalone restaurants, this movement is gathering its own momentum. At Firewater Neo Bar & Kitchen in Hyderabad, Executive Chef Riwash Sharma frames sustainability as “crafting dishes that respect the environment, support local ecosystems, and delight guests.” His team champions responsible sourcing, biodegradable serveware, and composting, while guests embrace the plant-forward shift with enthusiasm. In Bangalore, BeyondBurg proves sustainability can thrive even in a burger joint — with 99% plastic-free packaging, repurposed wood interiors, and vegetables sourced from the Nilgiris. Co-founder Mohd. Anas notes how diners “increasingly notice and appreciate our sustainability efforts, from the freshness of produce to the non-plastic packaging they take home.”
At Third Place, Chef Toshan draws on partnering with NGOs. His kitchen transforms trimmings into stocks, oils, and chutneys, and even coffee pucks find new life as compost or natural deodorisers. “Sustainability isn’t just behind the scenes,” he says. “It’s an ongoing conversation with our guests.”
Elsewhere, creativity is reshaping what conscious dining can look like. In Amritsar, The Bagh and Tepah co-founder Shreya Nayyar describes sustainability as “making small, thoughtful choices every day.” From transforming bar scraps into cordials and leather sheets to serving vegan sushi and gluten-free bowls, her goal is inclusivity where plant-based dishes are not alternatives but celebrated mains.
Delhi’s Cosy Box echoes that inclusivity. Head Chef Balwant Kumar calls sustainability a philosophy rooted in flexible menus, locally farmed ingredients, and eco-friendly disposables. “Guests want dishes that are globally inspired but locally rooted,” he shares, pointing to jackfruit kebabs and gluten-free pasta as part of the growing demand.
Miller House in Mumbai brings it full circle, blending community with cuisine. Founders Nivedita Basu and Udayann Shah are creating a platform where guests not only enjoy millet-based dishes and herb-infused cocktails, but also share eco-friendly practices. With recyclable packaging in their cloud kitchens and plans for sustainability-focused community gatherings, they believe the future of dining is about “luxury with intention.”
Across India, these voices converge on a simple truth: sustainability has moved from the margins to the mainstream. Whether through seasonal menus, zero-waste kitchens, or eco-conscious packaging, chefs and founders alike are proving that the future of dining is as mindful as it is delicious.
Also Read:
How India Eats in 2025
The Spice Route: Saffron’s Golden Journey Across the World
Now you taste it, now you don’t: Inside the art of culinary redirection
