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LoginKathal In Indian Cooking: The Original Jackfruit Meat Substitute
7 min
27/03/20267 min27/03/2026
Kathal, widely known as a jackfruit meat substitute, has long been a part of Indian kitchens. This article takes a tongue-in-cheek look at how traditional foods have become global trends. It explores the role of kathal in Indian cooking, especially as a seasonal spring ingredient, and explains why its texture and flavour make it a natural fit for both vegetarian and meat-style dishes. Dive deeper to know more.
Every few years, something familiar quietly reappears with a new name and a fresh spotlight. This time, it is Kathal, now rebranded as a “jackfruit meat” substitute and featured in menus across the world. For Indian kitchens, however, this is hardly news. Kathal has been cooked, spiced, and celebrated for generations. Kathal is used to make sabzi; it is eaten raw in the western part of India and also preserved, making it an old friend of Indian kitchens. The difference now, though, is the narrative that is built around it. Kathal was once a humble and seasonal vegetable, but now it has become a global plant-based hero. Here’s a look at how the classic old traditions are being discovered and renamed.
Kathal is closely associated with the spring and early summer months in India. Markets begin to fill with large, spiky green fruits, and households prepare for dishes that are both hearty and comforting. Kathal is used in its raw form. It has a fibrous, meat-like texture that absorbs spices beautifully. This makes it ideal for slow-cooked curries and dry masala preparations. Its seasonal nature adds to its appeal. It is not just an ingredient, but it marks a shift in produce and cooking styles as the weather changes.
Globally, kathal is often presented as an alternative to meat, especially in vegetarian and vegan diets. Its texture is the main reason. When cooked, it can mimic the pull and bite of shredded meat, which gave rise to recipes like BBQ pulled jackfruit. But in Indian cooking, this was never the goal. Kathal was valued for what it was, not for what it could replace. It simply happened to have a texture that worked well in rich, spice-forward dishes. The idea of it being a substitute is more of a modern interpretation than a traditional one.
Kathal appears across regions in a variety of forms. One of the most popular forms is a spiced curry, often slow-cooked with onions, tomatoes, and whole spices. In some parts of North India, it is prepared as a dry sabzi with bold flavours, sometimes even referred to as vegetarian mutton because of its richness. Pickled versions also exist, adding a tangy twist to the ingredient. Each preparation highlights a different aspect of its texture and taste. These dishes show that kathal has always had a strong culinary identity of its own.
Kathal, on its own, has a mild taste, which is exactly what makes it versatile. It absorbs spices and seasonings easily, allowing it to take on different flavour profiles. This is why it works so well in Indian cooking, where layering spices is key. From garam masala to mustard oil, each element enhances the dish without overpowering the base ingredient. It is not just about texture; the flavour adaptability is equally important.
There is a certain humour in watching everyday ingredients become global sensations. Foods that have been part of traditional diets for centuries are suddenly rediscovered, often with new labels and marketing. Kathal’s journey is a perfect example. What was once sold in local markets is now packaged, branded, and exported as a premium product. This shift is not necessarily a bad thing, as it is bringing attention to traditional foods. But it also highlights how easily context can change perception.
Despite the changing narrative, Kathal continues to hold its place in Indian kitchens. Its seasonal availability, versatility, and ability to create hearty dishes make it a reliable ingredient. It also aligns with modern preferences for plant-based eating, even if that was never its original purpose. This overlap between tradition and trend is what keeps Kathal relevant across different contexts.
Understanding Kathal as more than just a meat substitute also helps appreciate its true value. It is not a replacement but an ingredient with its own history and identity. Cooking it the traditional way, with simple techniques and bold spices, brings out its best qualities. It also reconnects the dish to its cultural roots. This perspective shifts the focus from novelty to authenticity.