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Going vegan, in theory, sounds idyllic. Your mind immediately paints scenes straight out of a pastoral short film—sun-kissed fields, animals frolicking freely, and a deep sense of connection with nature. The promise of reducing carbon emissions and protecting the planet feels noble. It all echoes like a whisper: this is the way forward.
Then comes the fun part—or so you think. You start planning your meals, bookmarking recipes that promise to match the flavour of your go-to comfort dishes. You imagine growing a tiny herb garden, making your own vegan jams and sauces. You feel triumphant discovering that some of your favourite snacks are already vegan.
But then reality sets in. At the grocery store, you reach for vegan versions of your kitchen staples and immediately pause. The price tags seem to scream at you. Wait—why is this lifestyle that's supposed to be better for the planet burning a hole in your wallet?
The Economics Of Going Vegan
What was once a struggle to find vegan alternatives has turned into a case of too many options—most of them pricey. The cost hits home during your first full vegan grocery haul.
Karishmma Chawla, Functional Medicine Nutritionist & Lifestyle Educator, advises building a versatile pantry: “Gluten-free grains and millets like jowar, bajra, ragi, and buckwheat are affordable, nutritious options. For dairy swaps, almond or coconut milk adds a creamy, plant-based twist to your usual drinks.”
Even eating out becomes a luxury. Your regular go-to meals often don't fit the vegan bill—and their plant-based counterparts tend to be more expensive, even when they feel like an afterthought on the menu. Chef Raveena Taurani explains, “Clean, soy-based products like tofu and tempeh are costly, as are dry fruits. Naturally, this drives up prices.”
And then there's the kicker: international shipping. That carefully curated vegan recipe list? It starts to unravel when plant-based cheeses and meats come with sky-high import duties. The carbon footprint of meat is undeniable—but plant-based products aren’t immune to global supply chain costs either.
Flavours Are Forever
Food isn’t just fuel—it’s joy. Eating bland meals out of obligation can quickly sour your relationship with food. Chef Taurani recommends keeping things simple: “Stick to Indian staples—tindri, koha, kasturi. Instead of exotic veggies, focus on making the ordinary extraordinary.”
Eating out should be an adventure, a chance to explore new flavours. That remains true whether you're vegan or not, but the more you want to experiment, the more it often costs. This holds true for all diets, but veganism seems especially prone to pricey substitutions.
Herbs can be your best friends here. “In India, coriander is a staple, but we overlook parsley, dill, or rosemary,” says Chef Taurani. “We use lemon juice but ignore the zest, which adds so much flavour.”
Food Culture: More Than Just a Meal
Food is inherently social. Think of shared plates, stolen bites, and communal laughter. Dining is a cultural experience—but it can get complicated if you're the only vegan at the table.
Restaurants cater to a range of diets, yet vegan items often feel like an afterthought—barely satisfying and oddly expensive. Why can’t a plant-based dish be the star of the menu, even at a non-vegan restaurant?
Veganism in India: Easier Said Than Done
Given the widespread vegetarianism in India, you'd think going vegan would be a breeze. But two words disrupt that idea: desserts and ghee.
Traditional dishes carry stories—memories passed through generations. Swapping dairy for substitutes feels like rewriting a family recipe. And then there's the issue of affordability and availability of quality vegan ingredients, especially if they’re imported.
Chawla points out, “India has a rich tradition of plant-based cooking. Veganism is about rediscovering what's already in our kitchens, not just replacing dairy.” Chef Taurani recommends a gradual approach: “Try ‘Meatless Mondays.’ Replace meat with jackfruit or oyster mushrooms. And if you're a chai lover—accept that almond milk chai just won’t cut it. It’s okay to be honest about your tastes.”
Going vegan isn't just about food; it's about intentional living. Yes, it can feel expensive. Yes, there’s a learning curve. But there’s also creativity, curiosity, and a new way of connecting with what you eat. Your budget will always be a factor because that’s true for everyone. But the choice is yours, and every small step counts.