The Heart and Hands Behind Justbe

We often get asked how we keep our 100% plant-based, no-oil menu so consistent. The secret is that we don't just 'cook'—our kitchen team spends hours testing every recipe, from our grain-free lasagna to our house-made cashew cheese, right in the same heritage bungalow where you dine. When you come here, you aren't just a guest; you are part of our family's test-tasting journey.

Justbe started as a movement in my own kitchen, and eight years later, that same spirit drives every plate we serve. It is a family affair—my son Devansh, our culinary magician Chef Dorjee, and the entire team who treat our 90-year-old heritage bungalow in Sadashiva Nagar as their own home.

We believe in the philosophy, 'Jaisa khaoge ann, waisa paoge mann' (As you eat, so your mind will be). That is why you won't find refined flour, oil, or sugar in our kitchen. We rely on whole foods, traditional spices, and the same recipes that once came from my mother’s kitchen. Whether it is our Parathe Wali Gully thali or a complex vegan burrata, every dish is a result of trial, error, and immense love.

Why Our Recognition Matters

While we are deeply honored to be named 'India's Best Vegan Restaurant' by ZeeZest and recognized by NDTV Food Awards, these trophies aren't just for me. They belong to the team that works behind the scenes and the vegan community that keeps us grounded.

When we win an award, we aren't just celebrating a business achievement. We are celebrating the fact that healthy, compassionate food is no longer a niche—it is mainstream. Every award is a validation of the path we chose: to serve food that loves you back, respects the planet, and nourishes the soul. When you dine with us, you are tasting a piece of that journey.