India’s versatile paneer trends in the West as interest in plant-based and keto diets rise

As the demand for plant-based diets grows around the world, more people are developing a taste for paneer, a cheese that has long been a staple for vegetarians in India.

Soft and marble-white, the versatile paneer is a vital source of protein and calcium, and can be a main course, appetiser, side dish, and dessert. It is usually made by adding acidic food like lemon to hot milk, and later draining the curd in a muslin cloth, and pressing it to remove excess water.

The almost bland taste of paneer allows it to absorb the myriad masalas it is cooked in, resulting in renowned dishes such as paneer butter masala in Delhi dhabas (roadside restaurants), chilli paneer in Indian Chinese eateries and paneer tikka in upmarket restaurants.

Paneer was used in Mughal kitchens to recreate meat dishes for vegetarians. International fast food chains in India have also incorporated paneer into their menus to cater to vegetarians. For instance, Domino’s offers a popular spicy paneer tikka topping on its pizzas, while sandwich chain Subway offers paneer tikka sandwiches.

Paneer has in recent weeks been trending on TikTok and other social media platforms amid an increase in plant-based eating and interest in the low-carb, high-fat ketogenic diet.

The United States is the largest market for ketogenic diets, a market valued at US$9.5 billion in 2019, Bloomberg reported. According to data by market research firm Grand View Research, the global keto market is expected to be worth some US$14.75 billion by 2027.

British and American supermarket chains such as Tesco and Whole Foods now stock different brands of paneer. Palak paneer – paneer in a creamy spinach gravy – has been a favourite with people in the West, but chefs across the US, Australia, Europe and the UK have increasingly become more creative in using the ingredient, including smoking it or serving it in pies, tikka rolls and even in lasagne.