The first edition of the ProTaste Summit: Elevating Global Classics was successfully held in Goa, bringing together a small, curated group of chefs, F&B leaders, culinary directors, and hospitality decision-makers for an evening of conversation, collaboration, and food.
Hosted at The Park, Calangute, the summit was designed as an intimate, invite-only gathering focused on one key question: how are menus evolving, and what does that mean for the future of food in hospitality?
A Shift That’s Already Underway
Rather than positioning plant-based food as a niche or alternative, the summit focused on a more grounded reality: menus are already changing. Diners are becoming more health-conscious, more curious, and more open to diverse food experiences. At the same time, real-world problems, operational challenges, ingredient sourcing, and cost considerations are pushing kitchens to rethink how they build their offerings.
ProTaste created space for these conversations to happen in a practical, industry-relevant way.
Conversations That Matter to the Industry
The evening focussed around three themes and correlating sessions, each addressing a key theme shaping the HoReCa space today.
Sustainability
Shreya Ghodawat spoke about the role of conscious consumption in food and how menus can move towards more resilient models by incorporating local ingredients, diversifying sourcing, and reducing dependence on resource-intensive inputs. The conversation also touched on the importance of building systems that can withstand disruptions, whether environmental, economic, or logistical.
Health
Dr Prathima Kini brought attention to the growing burden of lifestyle diseases in India, including diabetes, hypertension, and heart disease. She highlighted the role that everyday food choices play in long-term health outcomes and how even a more plant-forward approach, rather than a complete dietary overhaul, can make a meaningful difference. For the hospitality industry, this presents an opportunity to align menus with evolving health awareness without compromising on taste or experience.
Inclusive Dining
Chef Manjit Singh Rattu focused on the importance of designing menus that cater to diverse dietary needs while maintaining the standards expected in premium dining. Given changing customer preferences, it is becoming integral to how menus are designed.
From Conversation to Plate
A key part of the ProTaste experience was ensuring that ideas didn’t remain theoretical.
After each speaker session, attendees were served a curated amuse-bouche tasting, designed to reflect the themes being discussed. The menu included dishes such as jackfruit shawarma mini pita pockets, pigs in a blanket wrapped in vegan bacon, seaweed crackers paired with plant-based cheese, tempeh bites, jackfruit cutlets, and vegan macarons.
The intention was simple: to demonstrate how plant-forward food can deliver on flavour, familiarity, and versatility, all within formats that are relevant to modern menus.
Alongside the tasting, ten partner brands showcased a range of products—from vegan honey and plant-based ice creams to locally grown mushrooms, seaweed-based ingredients, cashew cheeses, and meat alternatives like jackfruit and tempeh. Together, they highlighted the growing depth of innovation in the space and its readiness for real-world application.
Smart Menu Innovation in Action
The evening also featured a live cooking demonstration by Chef Varun Sharma, founder of Bodhi Greens, who presented a practical approach to “Smart Menu Innovation.”
The demo focused on reimagining familiar formats using plant-forward techniques and ingredients that are both accessible and scalable. Dishes included a tofu–avocado chocolate mousse, a seitan-based take on a Rajasthani laal maas, and cashew-based cheese applications designed for dipping, melting and finishing.
The emphasis was not on novelty, but on usability and on how these ideas can translate into real kitchens, at scale.
An Engaged Room
The summit brought together around 25 attendees, including senior executive chefs, head chefs, culinary directors, freelance chefs, menu curators, and even a noted food historian. The relatively small format allowed for more meaningful interaction, with attendees actively engaging in discussions, asking questions, and exploring how these ideas could be adapted to their own contexts.
The evening concluded with a curated dinner, where conversations continued more informally, and connections were built across different parts of the industry.
Looking Ahead
ProTaste is envisioned as an ongoing platform for the hospitality industry to engage with emerging food trends, discover innovative plant-based products, and rethink how menus are designed for the future.
The Goa edition was a strong first step, one that brought together the right people, sparked relevant conversations, and demonstrated that plant-forward food is no longer a question of “if,” but “how.”
As the industry continues to evolve, initiatives like ProTaste aim to support this transition practically, collaboratively, and with flavour at the centre.
