Indian vegan startup GoodDot Foods has teamed up with Hilton to host a Pan-India Plant Protein Culinary Festival across its hotels during Veganuary.
One of the world’s largest hotel chains has partnered with a pioneering plant protein player in India on an all-vegan menu that aligns with the country’s booming demand for protein.
Hilton, which operates 32 hotels in India under various brands, is serving its patrons a menu centred on Udaipur-based GoodDot’s plant-based meat products nationwide.
The initiative, called the Pan-India Plant Protein Culinary Festival, is a nod to the annual Veganuary campaign. It is running from January 14 to February 13 across all its hotels. This includes properties under Hilton Hotels & Resorts, DoubleTree by Hilton, Hilton Garden Inn, and Hampton by Hilton.
“At Hilton, we continue to evolve our culinary offerings in line with global trends and guest preferences,” said Prashant Kulkarni, director of F&B operations for Hilton South Asia. “Collaborating with GoodDot for Veganuary allows us to present innovative plant-protein menus that are flavourful, relevant, and aligned with conscious dining.”
Hilton gives plant-based Indian and international classics
The menu features a range of Indian and continental dishes curated by Hilton’s culinary teams, which sought to highlight how plant-based meat can be transformed into indulgent, restaurant-quality dishes with no compromise on taste, texture, or experience.
Available between 11am and 11pm every day, the menu features starters like a Vegan Hyderabadi Lukhmi, a crispy parcel encasing GoodDot’s plant protein; a Zesty Achari Vegan Tikka, which involves marinating meat-free tenders in pickled spices and finishing them with lemon; and a Malaysian Green Protein Satay, where hand-skewered, flame-grilled tenders are served alongside a velvety peanut sauce.
As for the mains, Hilton has created a Herbivore BBQ Burger, topped with vegan slaw and served in a kaiser bun with Cajun fries. Spotlighting local flavours is the Pure Plant Protein Laal Maans, a take on the smoky Rajasthani red meat curry, served with gatte ka pulao (rice with gram flour dumplings), kachumber salad, and whole-pickled onions.
In addition, the hotel chain is offering The Ultimate Garden Protein Bowl, a Tex-Mex-style chilli with plant protein crumbles, cilantro-lime rice, refried kidney beans, avocado, charred corn, and fire-roasted salsa.
The menu is rounded off with an Italian classic, a slow-simmered ragù made with GoodDot’s vegan mince, pomodoro sauce, and pasta, labelled Linguine Alla Vegan Bologna.
“Veganuary is a powerful opportunity to introduce people to plant protein food excitingly and indulgently,” said GoodDot founder and CEO Abhishek Sinha.
“Through our partnership with Hilton across India, we are showcasing how plant protein can be elevated into globally inspired, restaurant-quality dishes that appeal to everyone.”
Foodservice industry jumps on India’s expanding protein appetite
Founded in 2016, GoodDot is one of India’s earliest and most well-established plant-based meat players, with a product range spanning mutton-style bites, chicken-like chunks, BBQ tikkas, biryani, and even an egg-free scramble.
Having raised $7M in funding to date, it has expanded its offerings into international markets, including the US, Canada, Australia, Singapore, and the UAE (among others). It also operates a spin-off foodservice business, GoodDo, with 15 locations across Mumbai and Udaipur.
India’s protein market is already valued at $1.5B, and it’s poised for explosive growth over the next decade. Surveys show that 37% of citizens want to add more plant proteins to their diet, and a larger share of consumers want to increase their intake of protein from plant-based sources than from animal sources.
Foodservice operators are leaning into the protein moment. McDonald’s India has launched vegetarian slices (made from soy, pea and whey) to add 5g of protein each to any burger, while Starbucks has unveiled a line of cold foams with SuperYou’s yeast protein. And iconic restaurant group Haldiram’s has added GoodDot’s soya chaap, a local soy-based meat alternative, to its menus across North India.
Hilton was the first hotel group to sign up to the Cool Food Pledge, promising to lower its emissions by 25% by 2030, and last year, it rolled out limited-edition zero-waste menus at four of its UK sites.
The hotel chain is also part of the World Sustainable Hospitality Alliance, which recently partnered with US non-profit Vegan Hospitality to expand plant-based dining solutions and meet evolving sustainability goals.
A host of hotel operators have made pledges to increase the share of plant-based food on their menus globally. That includes Accor Group, whose Sofitel brand has partnered with Veganuary to introduce dedicated plant-based menus and clearer labelling in its European hotels for the 2026 campaign, as part of its goal to increase vegan options from 25% of the menu to 35% in the coming years.
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