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India's protein gap: Can HoReCa help solve the nation's nutritional challenge?
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Tuesday, 23 June, 2026, 16 : 00 PM [IST]
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Ajay Mariwala
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India is often described as the land of pulses. From dal tadka in the north to sambar in the south, pulses have been central to the Indian plate for centuries. Yet, despite this deep-rooted culinary tradition, the country continues to face a significant protein deficiency challenge.
According to a widely cited study by IMRB, nearly 73% of Indians are protein deficient, while around 90% are unaware of their daily protein requirements. At a time when conversations around health and wellness are moving from the margins to the mainstream, this presents both a nutritional concern and a market opportunity.
The challenge is no longer about awareness alone. Consumers increasingly understand the importance of protein, but incorporating adequate protein into daily diets remains easier said than done. Affordability, convenience, taste preferences, and accessibility continue to influence food choices across demographics.
This is where the food service industry has an opportunity to play a transformative role. As restaurants, cafés, QSRs, cloud kitchens, caterers, and institutional kitchens influence millions of food choices every day, the HoReCa sector is uniquely positioned to help bridge India's protein gap.
For years, protein was viewed primarily through the lens of sports nutrition and bodybuilding. Today, protein has become one of the most important trends shaping India's food and beverage industry. FMCG brands have introduced protein enriched atta, breakfast cereals, yogurts, dairy beverages, snack bars, millet mixes, and even protein coffee.
Much like vegan and plant-based menus evolved from niche offerings into permanent menu fixtures, protein focused food concepts are beginning to emerge across urban India. Dedicated protein cafés, fitness-oriented meal services, and health focused restaurant chains are gaining traction.
This shift is being driven by changing lifestyles. Consumers are becoming more conscious of preventive health, weight management, active ageing, and overall wellness. Protein is increasingly being recognised not just as a fitness nutrient but as an essential part of everyday nutrition.
The way Indians eat is changing. Urban consumers are dining out more frequently, ordering food online more often, and relying on food service channels for a growing share of their weekly meals. This gives restaurants significant influence over dietary choices.
Unlike packaged food brands that compete for shelf space, food service operators have the ability to directly shape meal composition. A thoughtfully designed menu can increase protein consumption without requiring consumers to dramatically change their eating habits.
Protein rich bowls, pulse-based salads, high protein wraps, lentil soups, chickpea snacks, and bean-based curries can all be integrated into existing menus. The goal is not to create a separate health menu but to make protein a natural part of mainstream offerings.
While demand is rising, execution remains a challenge. Traditional pulses often require soaking, cleaning, batch preparation, long cooking cycles, and monitoring. For restaurants managing peak hour demand, every additional preparation step impact service speed.
Labour shortages and high employee turnover further complicate the situation. Many food service operators are looking for ways to reduce kitchen complexity while maintaining consistency. This is particularly important for QSR chains, cloud kitchens, institutional caterers, and multi outlet restaurant brands where standardisation is critical.
Retort technology eliminates lengthy soaking and cooking requirements while delivering consistency in texture, taste, and quality. Proper thermal processing can also help improve digestibility by reducing certain anti nutritional factors naturally present in pulses. For chefs, the advantages are compelling. Kitchen teams can focus on recipe development, plating, flavour innovation, and customer experience rather than lengthy preparation processes.
Retorted pulses also help reduce food waste, improve inventory planning, and minimise dependency on highly skilled kitchen labour. Operators can achieve consistent results across locations while maintaining predictable food costs. During peak service periods, speed matters. Ingredients that are ready to use allow kitchens to respond faster to customer demand without compromising quality. This operational efficiency becomes increasingly important as businesses scale.
The opportunity extends far beyond traditional Indian cuisine. QSR brands can incorporate ready to use pulses into wraps, burgers, bowls, and side dishes. Cafés can build protein focused salads and meal combinations. Corporate cafeterias can enhance nutritional value without increasing kitchen complexity.
Institutional kitchens serving hospitals, educational campuses, and large workplaces can use protein rich menu planning to improve nutrition outcomes at scale. Airline catering and travel food services can also benefit from ingredients that offer consistency, shelf stability, and ease of preparation.
These applications demonstrate that protein enhancement does not require radical menu redesign. Often, it is about making existing offerings nutritionally stronger while preserving taste and familiarity.
There is also a compelling commercial argument. Health-conscious consumers are increasingly willing to pay a premium for products and meals that align with their wellness goals. Restaurants that successfully integrate protein rich offerings can differentiate themselves in a crowded marketplace. Protein focused menu communication can increase perceived value, support premium pricing, and create stronger engagement with health-conscious consumers. As wellness becomes a major driver of purchasing decisions, protein is emerging as one of the most commercially relevant nutritional trends in food service.
Ready to cook pulses address both a nutritional challenge and an operational challenge. Consumers want healthier meals that fit busy lifestyles, while restaurants need ingredients that support efficiency and profitability.
This alignment creates a rare win-win opportunity. Food service operators can improve kitchen productivity while simultaneously contributing to better nutrition outcomes. India's protein challenge cannot be solved by a single stakeholder. Government initiatives, food manufacturers, nutrition experts, and consumers all have important roles to play. However, the HoReCa industry occupies a uniquely influential position because it shapes consumption at scale.
Pulses have always been one of India's most powerful nutritional assets. Innovations such as ready to cook and retorted pulses are helping bridge the convenience gap, allowing food service operators to serve protein rich meals more efficiently while meeting evolving consumer expectations.
As protein moves from a niche wellness trend to a mainstream nutritional priority, the businesses that embrace this shift early will be well positioned to lead the next phase of food innovation in India. More importantly, they will play a meaningful role in addressing one of the country's most significant nutritional challenges.
(The author is managing director at Food Service India Pvt Ltd)
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