Our Signature Vegan Kitchen Creations
A glimpse into my kitchen where tradition meets compassion. From festive dairy-free mithai to millet-based savouries, these are the creations that define my plant-based journey.
This is my completely plant-based 56 Bhog, a traditional feast of 56 dishes offered during Janmashtami. It proves that festive celebrations can be grand, delicious, and compassionate, without using any dairy.
My festive vegan mithai boxes are perfect for gifting during Diwali and other celebrations. This one features classic Motichoor Laddoos and sugar-free Anjeer Dry Fruit Barfi, all handcrafted and dairy-free.
This beautiful Millet Sunflower Bread is one of my specialties. It's a gluten-free pull-apart bread, stuffed with a delicious filling of spinach and my homemade vegan cheese, then topped with sesame seeds.
You can still enjoy the rich, authentic flavour of Moong Dal Halwa. I make mine the traditional way but use my own plant-based ghee, made with the bilona method, to get that perfect texture and taste.
These are my oil-free Ponk Seekh Kebabs, a unique winter delicacy. Made from tender roasted green sorghum, they are a healthy and flavourful snack served with fresh salad and mint chutney.
A closer look at my stuffed crust vegan pizza, made with a gluten-free base. This one is topped with mushrooms, sun-dried cherry tomatoes, and a generous sprinkle of my homemade plant-based cheese.
Everyone loves pani puri, and my version is both healthy and delicious. The puris are made from millet, making them completely gluten-free, served with spicy and sweet water for that authentic street food experience.
I was so honoured to receive the Elegance Award for being a 'Plant-Forward Chef'. It’s my mission to show how kind and delicious plant-based eating can be, and this recognition means the world to me.
About Featured
People often wonder if a dairy-free Moong Dal Halwa can truly match the richness of the classic. The secret isn't a complex substitute, but my homemade vegan ghee made using the traditional bilona method. It brings the same texture and comfort that makes you feel right at home, proving that choosing compassion does not mean compromising on the flavours you grew up with.
My approach is simple: I don't want you to feel like you are missing out on anything. Whether it is a festive 56 Bhog or a quick weekday snack, my goal is to recreate those deep-rooted memories of Maakehaathkakhana (food cooked by mother's hands). I work extensively with millets like Sorghum and Amaranth, creating gluten-free staples that are as nourishing as they are tasty.
I skip refined sugar and oils, relying on dates, jaggery, and cold-pressed fats. From the stuffed crusts of my millet pizzas to the careful, artisanal process of culturing my own nut-based cheeses, every dish here has a story.
Everything is crafted fresh in my Gurgaon kitchen. If you are looking for festive gifting, catering for a gathering, or simply wanting to try healthier versions of your favourite Indian sweets without the dairy or additives, I am here to help you navigate this transition. Let’s talk about how we can bring these flavours to your table, whether it is for a celebration or a quiet chai-time snack.
The Vedic Kitchen
I’m Preeti. My life took a turn from banking to the kitchen, driven by a desire to make plant-based eating a joy rather than a sacrifice. I spend my days proving that compassion can be delicious, one millet-based snack at a time.
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