Vegetarianism is not new to India and Asia at large. Consumer behaviour is different and what India needs a distinct approach when marketing plant based or animal based alt protein.
Amongst the factors that influence the age-old culinary traditions are – health and wellness. In south of India, the Tamil Nadu Brahmin cuisine is largely Satvik – vegetarian that only uses ingredients that induce goodness and harmony in the body.
The monks and nuns from Buddhist monasteries pray to Lord Buddha, and follow the path of abstinence, simplicity and sustenance – the guiding philosophy of the new wave of eaters
Satvic Foods is home maker Jamana Mahajan’s dream come true as her home-made masalas prepared using organic, pure ingredients, neatly packed in glass jars are catching the imagination of customers …
Rajeshwari Kalyanam is Chief Editor, Ayuve. She calls herself an accidental journalist. In addition to writing extensively on food, travel, history, literature, art, and culture, she is a Digital Content Creator, Editor, Podcaster, Trainer, and Content Consultant. It was after a stint in marketing and sales, she entered the world of media and has worked in digital, print, and electronic media, garnering over two decades of wide experience, awards, and accolades. A senior journalist and a name to reckon with in Feature Reporting, Rajeshwari is an advocate of conscious living.
