THE BREW ESTATE LAUNCHES PLANT BASED FOOD MENU IN COLLABORATION WITH INDIA’S PLANT BASED PIONEER, GREENEST
● Plant based high protein food products are a new addition to India’s Restaurants
● Indian plant protein market set to reach US$ 400-450 Million in the next 5 years
The Brew Estate which is one of India’s largest microbrewery chains, has joined hands with GREENEST, India’s leading plant based organisation to introduce an exciting menu for the connoisseurs of plant based food in Chandigarh.
The Brew Estate, has unveiled its new plant based food section in its latest menu with delights consisting of P.B.P Keema Spring Rolls, Purani Dilli Shami Kebabs, All Mock Meat Pizza, Spaghetti Bolognese Pasta, Crispy Fried Cheese Burger (P.B.P), Grilled Ham And Cheese Burger (P.B.P), Spicy Tandoori Tikka Wrap (P.B.P), Plant Based Protein Seekh Kabab Wrap, Plant Based Momos, Cocktail Samosa , P.B.P Seekh Kabab, Plant Based Classic Tikka, P.B.P Keema Mattar Pav, Plant Based Protein Tikka Masala Rara, Plant Based Protein Tikka Butter Masala and Plant Based Protein Kadahi Masala.
On the launch, Varundeep Singla, Managing Director, The Brew Estate said, “Join us as we celebrate the riches and diversity of plant-based foods in collaboration with India’s leading plant-based brand, ''GREENEST''. Made with the goodness of chickpea protein, vegetable fibres and mushrooms, our plant-based menu is rich in proteins and fibres while being free from nasties like cholesterol, trans-fats, and artificial ingredients. Whether you are a vegetarian, non-vegetarian, vegan or simply a foodie, our dishes are so succulent and flavourful that they will call you back for more!”
Gaurav Sharma, CEO, GREENEST said – “Brew Estate enjoys a cult following owing to its experiential format, world class product quality and high service levels. We wanted to treat Chandigarh’s finest with our novel and innovative products and thus the partnership. We have received an overwhelming response nationally and in the US given the great taste and exciting range. There is a massive uptick in interest for plant-based alternatives from retail consumers, restaurateurs, and hoteliers.”
Commenting on the new range, Sharma added “We have innovated our product portfolio in the past six months and continue to read the pulse of the Indian audiences closely. More than 50% of our range is now Soy free and Gluten free, taste is highly attuned to Indian palate preferences, and we continue to work on interesting dishes with an objective to cover a wider range of consumption occasions. The idea is to make plant-based alternatives tastier, more affordable, and widely available to facilitate faster adoption by consumers.”
