Cultivated meat, also known as lab-grown or cell-cultured meat, is an emerging food technology that offers a sustainable and ethical alternative to conventional meat production. It is produced by culturing animal cells in controlled environments, it promises significant environmental benefits, including reductions of up to 92% in carbon emissions, 95% in land use and 76% in water consumption when by using renewable energy sources. This technology also holds economic potential, with the ability to generate billions in revenue and create thousands of jobs globally, though adoption in developing nations like India remains in developing stages. Despite its versatile advantages, the sector faces challenges related to regulatory approval, production scalability, cost reduction and consumer acceptance. Pioneering markets such as Singapore have established regulatory pathways, while other regions are still adapting policies to accommodate novel food technologies. Technical hurdles such as cell line stability, contamination control and bioprocess optimization must be addressed to ensure product quality and safety. Consumer perceptions, altered by factors such as safety, taste and environmental impact, will be crucial to market integration, with projections suggesting cultivated meat could comprise up to 35% of global meat production by 2040. This article reviews the environmental, economic, regulatory, technical, and socio-cultural dimensions of cultivated meat, highlighting its potential to transform the global protein supply while underscoring the need for continued research, innovation and public engagement to overcome existing barriers.