--- title: "Vegetarian Plates in Malviya Nagar That Surprise the Palate" description: "Discover our thoughtful vegetarian plates in Malviya Nagar. We transform vegetables with fresh techniques like miso grilling and torched avocado for a truly unique dining experience." canonical: https://mytribe.in/platsdelhi/global-fine-dining/thoughtful-vegetarian-plates last_updated: 2025-09-21 --- # Thoughtful Vegetarian Plates Tribe Verified · Serving vegetarian plates in Malviya Nagar By [Plats](https://mytribe.in/platsdelhi) · Visit Plats Restaurant in Malviya Nagar, New Delhi · ₹375 per dish (estimate) Part of [Global Fine Dining](https://mytribe.in/platsdelhi/global-fine-dining). [View full gallery](https://mytribe.in/platsdelhi/global-fine-dining/gallery) Vegetarian dishes at Plats are never an afterthought. We focus on layered flavors and the harmony between crisp, sweet, and savory elements to make every vegetable the center of the meal. ## Photos and videos - ![Back on the menu by popular demand. This is our Smoked Chili-Crusted Cottage Cheese Steak, stuffed with olives and sun-dried tomatoes, served on Israeli couscous with a jalapeño cheese fondue.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/df520f5b-5177-432f-93ed-cf9a1c331897) - ![Here, aubergine is grilled until it's like velvet. Our Miso Grilled Aubergine is served on a bed of cashew tahini and green goddess sauce, then topped with a savory granola for a delightful crunch.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/591257bb-ca34-4920-9f19-71d1af536f1c) - ![A Plats classic, the Torched Avocado Ceviche. The avocado is lightly charred for a smoky flavor, then served with quinoa, cucumber, and a spicy, tangy passionfruit tigre de leche.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0ef5b015-07fe-4b21-98e8-f6a0e8050296) - ![Silken tofu, but with a story of contrasts. This Tofu Carpaccio is served with a ginger ponzu dressing, avocado crema, and a pile of crispy sweet potato strings for texture. Minimal on the plate, memorable on the palate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/11aff4e0-5f0c-4b8a-a3f7-42845ba17583) - ![New on the menu is our Eggplant Rollatini. Tender eggplant is filled with a Mediterranean vegetable caponata, baked with cheese, and served over pearl couscous with a vibrant sauce verdure.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8fc15493-3d14-4e7b-823d-5b0a74f2ce6f) - [Video: A nourishing and flavorful dish. Our Spiced Grilled Butternut Squash is served over creamy labneh, drizzled with green chili shaata, and topped with a nut and seed crumble for texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/de6b271a-0df4-4026-832f-ea5f6644e223) - ![Our Chargrilled Exotic Mushrooms are a celebration of earthy flavors. A mix of wild mushrooms is served on a yellow chili and feta emulsion, then finished with smoked bandel cheese and a picante salsa.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b423e07e-1a93-49e9-b2e7-1b60bb5c81c5) - [Video: The making of our Smoked Chili-Crusted Cottage Cheese Steak. You can see the rich stuffing of olives and sun-dried tomatoes, and the crispy crust it develops.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/00faa3f7-a0aa-41fd-b734-fe2283ae6cb6) - ![A side view of the cottage cheese steak, showing the layers of couscous, the thick steak, and the creamy jalapeño cheese fondue.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c101a478-0578-4d1f-8f1d-e392ce5479d3) - ![A close-up of the Miso Grilled Aubergine, highlighting the glossy glaze on the perfectly grilled vegetable and the crunchy granola topping.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4448bdc7-b6c4-4a7b-91bd-2a23fa98c7ed) - [Video: Watch as we grill and glaze our Miso Grilled Aubergine, transforming a simple vegetable into a complex and satisfying main course.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/098bbafa-e1e9-4f91-a6ba-83bceb1bd50f) - ![The Torched Avocado Ceviche, with its beautiful char marks and vibrant green herbs, ready to be served.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fe24b7cf-4f4e-412b-bd49-4b620a236f28) - ![A close-up on the details of the Torched Avocado Ceviche, showing the colorful oil droplets and fresh microgreens.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dc231630-5ba1-4087-96c9-3fb2dd463a7a) - ![Our Torched Avocado Ceviche paired with a cocktail. A perfect example of our light, fresh, and inventive vegetarian offerings.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c74fc5aa-aab1-4d04-88d5-730e46879418) - ![Our Tofu Carpaccio, a high-protein, low-carb option that doesn't compromise on flavor or texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b7cba2c7-5458-405a-b308-6faeaeeb9e93) - ![A top-down view of the Tofu Carpaccio, showcasing the delicate arrangement of seared tofu, edamame, and crispy sweet potato.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aaad6cb8-4069-4c4f-92ee-429dc8bb4e44) - [Video: A look at the new Eggplant Rollatini, a textural delight with a savory vegetable filling and a crunchy crumb topping.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bb1bc5f4-769f-45a6-8a4b-343640a841a8) - [Video: The Eggplant Rollatini being baked on the grill, with cheese melting over the top.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7bd6f59d-3077-48e1-a2f4-c2e785078bd2) - [Video: The final plating of the Eggplant Rollatini, with a swirl of green sauce and a sprinkle of crumb.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d61880f9-9020-4b54-9b71-1d3c15296f39) - ![A forkful of our Chargrilled Exotic Mushrooms, showing the different types of mushrooms and the creamy emulsion.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5c5e2572-cc51-4cdd-9707-03d4eafc1c90) - ![The finishing touch: grating smoked bandel cheese over the Chargrilled Exotic Mushrooms, adding a final layer of smoky, salty flavor.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/785e2f7f-ebff-482a-b32a-ebe6f57064ab) ## About Thoughtful Vegetarian Plates We treat vegetables with the same care as our meat dishes. Take our miso-grilled aubergine; we glaze it until the texture is velvet-soft, then set it against a cashew tahini base and finish with a savory granola for that essential crunch. It is about balancing texture and flavor, not hiding the vegetable. At Plats, our kitchen is a playground where we experiment with how vegetables can surprise the palate. We reject the idea that plant-based food has to be soft or simple. Instead, we look for contrasts. Our Torched Avocado Ceviche is a perfect example. We char the avocado to introduce a smoky depth that cuts through the tang of passionfruit tigre de leche. It is a plate that balances acidity with richness. For those who prefer something heartier, our Smoked Chili-Crusted Cottage Cheese Steak is designed to be a substantial main course. We stuff it with olives and sun-dried tomatoes, then crust it for a bite that is simultaneously crisp and creamy. It sits on a bed of Israeli couscous and gets a lift from a jalapeño cheese fondue. We source ingredients with intent. Whether it is the silken tofu we pair with ginger ponzu and sweet potato crisps, or the butternut squash we serve over labneh with a nut crumble, every dish on this menu is developed to keep you interested from the first bite to the last. If you are dining with us in Malviya Nagar, these plates are meant to be enjoyed slowly. ## About Plats At Plats, we believe plant-based dishes should be just as bold as anything else on the menu. We are always experimenting with textures, like the char on our avocado or the crunch of granola on grilled aubergine, because we want every plate to make you pause. 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