Royal Vega

The story

Royal Vega Plant-Based Dining in Chennai’s ITC Grand Chola

A plant-driven kitchen in Guindy

Royal Vega brings a focused plant-based dining concept to Indian cuisine inside the ITC Grand Chola on Mount Road Guindy. The kitchen builds its menu around seasonal vegetables, legumes, and whole grains, offering clearly marked vegan, vegetarian, and gluten-free plates. Diners navigate between standard service and an intimate chef’s table that watches ingredients move from prep to plate. The space balances open sightlines with quiet corners, allowing groups to settle in without competing against nearby tables.

Green credentials meet the dinner service

This plant-based dining approach earned the restaurant a 3 Radish rating from We’re Smart Green Guide in 2026. The award highlights how the kitchen minimizes waste and prioritizes locally grown produce across its daily offerings. Guests seeking a measured pace often opt for the set lunch menu, which rotates through lighter preparations suited to warmer afternoons. Staff track ingredient origins closely to match each dish with the current harvest cycle.

Tasting formats and sake selections

Evening tables frequently follow the tasting menu, where courses build flavor through roasting, fermentation, and careful seasoning rather than heavy sauces. The beverage program leans into a notable sake list, pairing crisp junmai and daiginjo styles with the vegetable-forward dishes. Each bottle is selected to cut through rich textures while keeping the focus on the natural sweetness of the ingredients. Private rooms remain available for larger gatherings or corporate dinners when the main floor fills up.