Shark Tank India judge Radhika Gupta addressed India’s rising obesity crisis and recommended that restaurants introduce “half-plate portions across all menu items” to tackle overeating and food waste. The Edelweiss Mutual Funds CEO wrote on X, “I’m glad we’re talking openly about obesity—it’s an important issue.”
“Many of us eat small portions but end up finishing everything on the plate because, culturally, we don’t like wasting food. When dining alone, sharing isn’t always possible. Restaurants could price half-plates just above 50 per cent of the full portion if that helps with margins. This would give diners a way to eat less without wasting food or money,” she proposed.
A simple suggestion from Radhika Gupta, MD & CEO of Edelweiss Mutual Fund, has stirred a nationwide debate on social media. In a recent post on X (formerly Twitter), Gupta proposed that Indian restaurants adopt a “half-plate portion” concept to help address growing concerns around obesity and food wastage. Her reference to Mumbai’s beloved “cutting chai” sparked curiosity, support, and criticism in equal measure.
The Suggestion: Half-Portions as a Sustainable Option
Gupta’s post read:
“Can Indian restaurants adopt a half portion size on menus? We did it with cutting chai… people may prefer smaller meals for many reasons — health, price, or simply to avoid waste. Feels like a low-hanging fruit in a country fighting obesity and food wastage.”
The analogy with “cutting chai” — a half-glass serving of tea that’s popular and affordable — resonated with many. In India, where portion sizes at eateries often exceed the average appetite, her suggestion was seen as timely and practical by a section of the internet.
Supporters Call It Smart and Sensible
Many netizens praised Gupta’s idea, calling it a thoughtful move that addresses both health and sustainability. Supporters included health experts, restaurant patrons, and minimalists who have long advocated for smaller serving sizes.
“Brilliant idea. I often can’t finish restaurant portions. A half plate option will help reduce waste and save money,” wrote one user.
Another commented, “In a country where food waste is rampant and lifestyle diseases are rising, this makes perfect sense. We need more such ideas in our F&B industry.”
Some also noted that this could be a win-win for restaurants: giving customers more flexibility, attracting health-conscious diners, and cutting down on wasted food.
Critics Push Back: ‘Not That Simple’
However, not everyone was impressed. Critics were quick to point out potential downsides and logistical challenges.
Several restaurateurs expressed concerns that half-portion pricing may not be financially viable, given fixed costs like labor and rent. “We can’t just halve the price of a dish — we still have to pay chefs, staff, electricity, and rent,” said a Delhi-based restaurant owner.
Some social media users argued that the idea could backfire in premium or fine-dining contexts, where the experience and portion size are part of the brand. Others viewed it as oversimplified.
“Cutting chai works because it’s standardized and low-cost. You can’t compare that with restaurant meals that require complex preparation,” wrote another user.
Others took the cultural angle, pointing out that food sharing is common in Indian households and restaurants, and that diners often expect generous portions.
Industry Experts Weigh In
Nutritionists and behavioral scientists mostly welcomed the conversation. Dr. Neha Bakshi, a Mumbai-based dietitian, said:
“Portion control is a key step in preventing lifestyle diseases. A half-plate option can empower people to make mindful choices — especially in urban areas where sedentary lifestyles are common.”
At the same time, she cautioned that the success of such an initiative would depend on awareness, pricing models, and how restaurants communicate the option to customers.
Ramesh Arora, a veteran in the F&B business, said it could work if implemented creatively. “Small plates, tasting menus, or combo options are already popular abroad. Indian restaurants can adapt with smart pricing and portion planning.”
What’s Next? A Call for Innovation
Gupta’s suggestion, while simple, has opened a broader conversation around how the food industry can innovate to meet modern health and sustainability challenges. Whether restaurants adopt formal half-portion options remains to be seen, but the buzz has already prompted a few to consider pilot programs.
Some cafes and quick-service restaurants have announced they’re experimenting with “mini meals” or half-plate specials — especially in metro cities where calorie-conscious customers are on the rise