Inside Justbe by Nidhi Nahata: India’s Pioneering plant-based vegetarian restauarant

1. “Justbe is described as more than a restaurant—it’s a lifestyle. What inspired you to create a space that blends conscious eating with community and culture?”
Justbe was never meant to be just a restaurant. It’s an extension of my home, my journey, and my deep belief in the power of food to heal. When my own family began shifting to a clean, plant-based lifestyle, the results were life-changing—cholesterol levels dropped, asthma that had run in the family for years started reversing, chronic acidity, migraines, and skin allergies disappeared. And the best part? All this without medication or supplements. Just food—real, nourishing, honest food.

That’s when I knew I had to share this with the world. But I didn’t want it to feel like a compromise. I wanted to show that nutritious food can be exciting, indulgent, and deeply satisfying. That’s how Justbe was born—not just as a place to eat, but as a space where conscious living meets community. A place where meals bring people together, conversations flow, and kindness becomes a way of life—towards ourselves, animals, and the planet.

2. Set in a 90-year-old heritage building, Justbe beautifully merges the old with the new. How did the space influence the concept and atmosphere of the restaurant?
This space chose me long before I chose it. Set in a 90-year-old heritage building, surrounded by almond, jackfruit, and Christmas trees, Justbe is cradled in nature and history. The walls hold stories, and the air carries a quiet energy of love, wisdom, and kindness. I believe I am simply continuing what this space has always offered—nourishment, in every form.

Justbe had to feel like home to me first, because I live here—I only go home to sleep. So everything you see is personal, handpicked, and how I would set my home. The books lining our shelves are donated by our guests; it’s an open, travelling library where you can take a book that speaks to you or leave one behind, no questions asked. It’s our small way of practicing the art of not holding on.

The food is made with that same spirit—unhurried, kind, and full of heart. I hope every guest feels what I feel in this space—secure, nurtured, and truly at home. A home away from home, where nothing is expected, yet everything is offered.

3. Every dish at Justbe is 100% plant-based and handcrafted. Could you walk us through the creative process behind curating your unique, globally inspired menu?
I am not a trained chef—I am a home cook who fell in love with food as a way to care for people. I made mistakes, I learnt slowly, and I am still learning. What helped me grow was having the right mentors and the humility to unlearn what I thought I knew.

The restaurant business is one of the most challenging industries, but I didn’t enter it as a businesswoman—I entered it as someone with a mission. I wasn’t trying to start a trend. I simply wanted people to experience food that felt indulgent, comforting, and familiar, without realising they were also nourishing their bodies.

Creating a dairy-free, fully plant-based menu that still connects with Indian palates wasn’t easy. We worked really hard to retain the essence of the flavors people love, while gently shifting the ingredients. I have thoroughly enjoyed the process of reinventing dishes without compromise—especially on taste.

4. You’ve emphasized sustainability and cruelty-free living as core values. How do these principles influence your ingredient sourcing, operations, and daily decision-making?
For me, sustainability and cruelty-free living aren’t values we adopted—they are the values that created Justbe. We didn’t create systems merely for the appearance of sustainability. We simply ask ourselves, every single day: Is this kind to the planet? Is this kind to our bodies? Is this kind to other beings?

That’s how decisions get made—from everything we cook with, to how we treat leftovers, to where we source our ingredients. We choose local, seasonal, and fresh. We avoid packaged shortcuts wherever possible.

We are conscious of everything we bring into the space and are constantly working towards reducing our footprint—as much as we can, as mindfully as we can. It’s not about being perfect. It’s about being aware. This isn’t a checklist—it’s a commitment to creating a space that reflects what a gentler world could feel like… starting with one plate, one choice, one honest effort at a time.

The most rewarding moment is when a guest says, “If this is what vegan food tastes like, we wouldn’t mind switching.” That’s when I know we have done justice—not just to the dish, but to the idea that good food can be kind, healing, and deeply satisfying.

5. Justbe is known for transforming traditional Indian festive meals into plant-based celebrations. How do you approach giving classic recipes a mindful makeover without compromising on flavour?
Who said that if we don’t use dairy or highly processed ingredients, our food won’t taste good? At Justbe, I break that myth every single day. I make it happen that guests are left saying, “Wait—this is vegan? It has the same taste as our childhood favourite… perhaps even more delicious!”

For me, festivals are about joy, nostalgia, and sharing. But they are also about how we celebrate. Why should we celebrate love, light, and life with food that burdens the body or causes harm to another being?

So, I take traditional recipes—whether it’s a rich kheer, a decadent halwa, or festive laddoos—and give them a makeover with whole, clean, plant-based ingredients. Yet the soul of the recipe stays the same. We work hard to retain the familiar flavors that bring comfort, while removing what doesn’t serve our health.

It’s not about taking away; it’s about giving more—more energy, more compassion, more connection to what we eat. The surprise on people’s faces when they find out the mithai has no ghee, the biryani has no curd, and the malai kulfi has no dairy… that’s my reward. At Justbe, you can celebrate without compromise. You can indulge and feel good—body, mind, and soul.

6. With multiple themed spaces like The Living Room, Dining Studio, and Courtyard, Justbe seems to be designed with intention. How does the design reflect your philosophy of food and togetherness?
For me, Justbe is a temple of compassion—a sacred space where nourishment, kindness, and stillness come together. That is why I chose not to modernise the structure or erase its roots. I retained the original walls, kitchen, flooring, and ceiling because I wanted to preserve the soul of the space. It holds memories, and I wanted guests to feel that quiet wisdom in every corner.

Each space—The Living Room, the Dining Studio, the Private Dining Room, the Courtyard—was designed not as a layout, but as an experience. They are moods, emotions, energies. Some spaces invite calm and solitude, while others inspire connection, celebration, and reflection.

The tables are placed closely, intentionally. In a world where gadgets have distanced us from each other, I wanted to create a place where hearts could come a little closer. Where conversations begin with “pass the salt” and end in stories, laughter, or silent comfort.

We have also included board games and mindful activities in the space—because food is not the only thing that brings people together. Playfulness and presence matter too. I spend more time here than at home, so I had to make it feel like home. That is the experience I want our guests to have—a space where they feel safe, seen, and simply allowed to just be. Justbe goes beyond what’s served—it’s about the vitality you experience with every bite.

7. What challenges did you face when introducing the concept of plant-based dining in India back in 2017—and how has the perception evolved since then?
The first challenge was to convince chefs and consultants that this kind of kitchen was not just a façade—something fashionable or superficial. It was a philosophy, a commitment, a way of life.

But back in 2017, awareness around plant-based food in India was almost non-existent. There were no roadmaps, no demand, and no language to communicate what we were offering. Even the food and beverage team at the time did not know what to say or how to speak about this concept.

I was at the tables myself, every single day, asking guests about what they ate, explaining the philosophy, sharing the why behind every dish. Looking back, that became a blessing. Those conversations built trust. And many of the guests I spoke to in 2017 still walk in regularly today—because they felt cared for, and they believed in us deeply.

I chose a path less travelled. It was not popular, it was not profitable in the beginning, and it certainly was not understood by most. Even close friends and family would offer their advice constantly, especially when the business was not making money. But I held on, because I knew I was not here to chase numbers—I was here to create impact.

And people felt that. They would say, “We feel full, but not heavy.” They noticed the difference. They appreciated that their health was being taken care of without compromising on taste. Today, we are not just a restaurant—we are a space that redefines nourishment. We are a quiet revolution, sustained by the belief that food can heal, connect, and inspire. And it all began by choosing to speak a different language, one plate at a time.

8. You’ve won several awards including ‘Best Vegan Restaurant in India’. How do these recognitions shape your journey, and what do they mean to your team and mission?
These awards are our rewards. They are gentle reminders that the world is slowly listening. I feel deeply grateful that plant-based food—a category once dismissed or misunderstood—now stands tall alongside every other culinary format.

In fact, we opened a new category. And that, in itself, is historic. Whenever we receive an award, I do not see it as mine. I see it as a collective celebration. I walk straight to my team, my mentors, and everyone who has believed in us—and I say, “This is yours.” I offer it to every sentient being, to the planet itself.

Because when we cook the way we do, we are singing Earth’s song. And to be heard is beautiful. For our team, it is a reflection of purpose. It validates their dedication, their willingness to unlearn and relearn, and their heart in serving food that heals. It gives them pride—not just in their work, but in why they do what they do.

And for our mission, it is fuel. Our only goal has been to raise awareness, to show that clean, kind, conscious food can be deeply satisfying, joyful, and successful. These recognitions shine a light on that journey. They aren’t the final goal—but they reassure us that we’re on the right path.

9. Plant-based diets are increasingly popular globally, yet many still view them as restrictive. What would you say to someone trying to embrace conscious eating but unsure where to start?
I believe that if the thought of conscious eating has entered your awareness—even once—it means something inside you is already ready. There is no perfect starting point. The start is you.

The moment it hits your consciousness, it becomes a part of your truth, and from that moment on, you cannot unknow it. A question I often hear is, “But what will I eat?”—and I always say, “Why don’t you ask—what is eating you?”

If eating well feels restrictive, maybe we need to reflect on what we’ve normalised. A plant-based lifestyle isn’t about giving up. It’s about tuning in. It’s about remembering that food is not just fuel—it’s information, emotion, and intention. It’s the energy you’re choosing to carry.

You don’t need to overhaul your kitchen in a day. You just need to pause—look at your plate, and ask, “Is this kind to me? To the animals? To the planet?” And once that awareness settles in your being, the shift won’t feel forced. It will feel like home.

10. Looking ahead, what’s your vision for the future of Justbe? Are there plans for expansion, culinary collaborations, or educational initiatives to further your message?
Justbe was never meant to be just a restaurant—it is a living, breathing example of what’s possible when we choose compassion, clarity, and consciousness every single day.

Looking ahead, I don’t see Justbe as a chain—I see it as a change. A role model. A gentle yet powerful reminder that food can heal, choices can inspire, and that business can be a force for good.

I hope Justbe becomes a catalyst that encourages more people to create similar spaces—where kindness is the core ingredient. My vision is to influence—not with trends, but with truth. Through the way we operate, source, serve, and show up.

Whether it’s through culinary collaborations, school programs, awareness campaigns, or community gatherings—I want to create more conversations around conscious living. I want to walk the talk, and let the message ripple outward. Justbe will continue to evolve not for expansion’s sake, but for impact—to reach hearts, not just cities. We’ve already shifted the way people look at food, and this is just the beginning.