Indian plant-protein brand GoodDot has entered a landmark partnership with Hilton Hotels to roll out a Pan-India plant-based culinary festival across Hilton properties in the country, marking a significant step in mainstreaming vegan dining in premium hospitality. The collaboration aligns with Veganuary 2026, a global movement that promotes increased adoption of plant-based diets during January and beyond, reflecting rising consumer interest in sustainable and mindful food choices.
Under the initiative, curated vegan menus featuring GoodDot’s plant-based protein products will be introduced at participating Hilton Hotels & Resorts, DoubleTree by Hilton, and Hilton Garden Inn outlets nationwide. Participating locations will bring plant-based options to hotel menus from 11:00 am to 11:00 pm daily through 13 February 2026, showcasing how plant protein can be applied across diverse cuisines and formats.
Menu highlights include Vegan Hyderabadi Lukhmi, Achari Vegan Tikka, Herbivore BBQ Burger with vegan slaw and Cajun potatoes, Pure Plant Protein Laal Maans with gatte ka pulao, and globally inspired dishes such as the Ultimate Garden Protein Bowl and Vegan Linguine Alla Bolognese. These offerings are designed to balance flavour, familiarity and creativity, appealing to both vegan and mainstream diners seeking high-quality plant-based options.
Prashant Kulkarni, Director of F&B Operations, Hilton South Asia, highlighted Hilton’s commitment to evolving culinary offerings in line with global trends and guest preferences, leveraging the collaboration to introduce innovative plant-protein dishes that resonate with conscious dining demands. GoodDot founder and CEO Abhishek Sinha emphasised the opportunity Veganuary presents to demonstrate plant protein’s versatility and to elevate plant-based dining to a gourmet, restaurant-quality experience.
The partnership represents a strategic milestone for the Indian plant-based sector, bringing plant-protein brands into premium hospitality environments at scale and reflecting broader shifts in consumer behaviour toward sustainable food choices.
