India’s New-Age Vegetarian Cafes Are Changing the Way We Eat Out

India’s cafe scene is having a vegetarian moment, and it’s anything but boring. Across cities, new restaurants and roasteries are proving that going meat-free can be bold, inventive, and seriously good-looking (yes, Instagram-worthy too!). These are places where global flavours meet local ingredients, where plating matters as much as taste, and where the idea of “vegetarian” feels fresh, modern, and full of character.

Founded in 2023 by Pallavii Gupta, The Kind is an all-vegetarian diner, roastery, and bakery that has grown from one outlet in JP Nagar to three thriving locations across Bangalore in under a year. At just 34, Pallavii has built more than a cafe; she’s built a movement around creativity, community, and flavour. Her vision was simple yet ambitious: to combine specialty coffee with imaginative vegetarian food and bakes, filling a gap she saw in Bangalore’s dining landscape. Today, The Kind is a haven for food that surprises and delights, where Korean Buns sit comfortably beside Rajma Bowls, and where kindness isn’t just a name, it’s the philosophy that ties it all together.

Vegetarian cafes are seeing a strong resurgence in India. From your perspective, what factors are driving this cultural and lifestyle shift?
Vegetarian cafes are making a comeback in India, and it’s more than a trend; it’s a shift in how people view food and dining. India has always had a rich vegetarian culture with incredible produce year-round. What’s changing now is how people engage with that heritage. There’s a new excitement around ingredient-led cooking and storytelling through the plate. People are travelling, trying new cuisines, and bringing those experiences home. They want places that reflect their values, curiosity, and aesthetics. Vegetarian cafes are redefining plant-based dining; it’s no longer about what’s missing but about what’s possible.

At The Kind, we aim to set the standard for a modern, vegetarian-forward cafe rooted in craft, creativity, and respect for ingredients. Each dish begins with a single element: jackfruit, coffee, millets, or local greens, and builds a story around it, connecting tradition with innovation.

What do you think makes vegetarian cafes different from traditional vegetarian dining?
Traditional vegetarian food in India has always been comforting with thalis, paranthas, banana leaf meals, and family spreads. That warmth is part of our culture. With The Kind, I wanted to bring that feeling into a more global, creative, and intentional space, while staying close to home by using local produce. Our menu doesn’t replicate meat or push diets; it celebrates ingredients. India has a vast variety of grains, fruits, and vegetables. We see that as something to celebrate, not work around.

Bangalore’s cafe culture makes cafes part of daily life. We wanted The Kind to fit naturally into that rhythm: a place where being vegetarian reflects choice, taste, and kindness.

How do you communicate your brand’s purpose and values without making it feel preachy or performative?
At The Kind, we focus on credibility, not commentary. When purpose is real, it doesn’t need to be shouted from the rooftops; it shows up quietly, consistently, and with intention. That’s how we approach storytelling too: understated, but true to who we are. Everything we do is guided by the same values, from how we design our spaces to how we build our team or choose our partners. For us, kindness isn’t just a word in our name; it’s something we try to put into action every day.

You’ll feel it in the space, the natural light, the earthy tones, and the way the layout flows. It’s all designed to invite people to slow down, stay a while, and connect. Whether it’s the food we serve, the events we host, or the little details in our service, we want people to feel like they belong. We’re proud to be women-led, and we put care into the choices we make from design practices to partnerships that support causes we believe in. It all comes back to being intentional and staying true to what we stand for.

In what ways does the physical space, its design, and energy help redefine the vegetarian cafe experience?
Our spaces are designed to feel calm, open, and energising; places that spark creativity and connection. We’ve used muted tones, greens, and sunlight to create a setting that’s minimal yet full of life. Our outside-in design keeps the indoors connected to nature, with flowing light and air. The brew bar, right at the entrance of our Indiranagar cafe, ties the whole space together and sets the tone from the moment you walk in.

As a founder, what have been the biggest learnings or challenges in sustaining an ethical and profitable business model?
Building an ethical, scalable business takes patience and discipline. Profit here comes from trust, not volume. I’ve learned that values and strong business fundamentals go hand in hand when guided by clarity. Early on, being taken seriously as a woman founder was tough. Many assumed I had a male partner. Coming from fashion, I had to prove I wasn’t just designing pretty spaces but building a sustainable business. Over time, I’ve learned empathy and efficiency can coexist.

Women bring nurture to leadership, and I channel that into how I run The Kind. I see the lack of women-led restaurants as an opportunity: to show what’s possible when hospitality leadership is rooted in vision, purpose, and resilience.

How do you choose partners or collaborators who align with your values?
Great partnerships are built on chemistry, not just credentials. We take time to understand how someone works: their energy, ethics, and creativity. Shared values like transparency, respect, and passion always matter more than a perfect résumé.

Where do you see India’s vegetarian cafe culture heading, and how do you plan to stay relevant?
Café culture in India is becoming a way of life. Vegetarian cafes are evolving into cultural spaces where food meets design, art, and community. At The Kind, we want to grow into a pan-India brand by 2027, while staying true to our promise of thoughtful, plant-forward dining. Our upcoming retail line will extend that experience into people’s homes. We reinterpret global ideas through a local lens, using seasonal ingredients. From gondraj lemon key lime pie to inventive brews, we keep things fresh yet familiar. The journey ahead is about growing with purpose: gently, intentionally, and always with heart.