Plant-Based Festive & Celebration Feasts
Celebrating traditions should not mean compromising your values. I recreate classic Indian festive spreads—from elaborate Janmashtami 56 Bhog platters to thoughtful sweets—entirely plant-based, using clean, nostalgic flavours.
My proudest creation: a completely dairy-free 56 Bhog for Janmashtami. This colourful spread shows the abundance and variety of plant-based cooking, from drinks and snacks to full meals and desserts.
Another view of the 56 Bhog, showcasing the variety of savoury dishes. You can see different curries, dals, and vegetable preparations, all made with fresh, plant-based ingredients.
A close-up on the sweets and snacks from the 56 Bhog platter. It includes vegan jalebi, motichoor laddoos, shrikhand, and various fried and steamed savouries.
This shot highlights the breads and sweets of the 56 Bhog. You can see poori, puranpoli, laddoos, and barfi, all made without a drop of dairy.
The dry fruits, nuts, and simple sweets that form an essential part of the 56 Bhog. This includes figs, dates, cashews, almonds, and chakli, all arranged for the festive offering.
About Festive & Celebration Feasts
Planning a festival feast without dairy often leaves people worried about texture and traditional richness. When I prepare a 56 Bhog or festive spread, I use my homemade bilona-method vegan ghee and nut-based creams to ensure the flavour remains authentic. You get the same mouthfeel in your motichoor laddoos and kadhi as the traditional versions, just with the peace of mind that no animals were involved in the process.
Festivals in India are synonymous with food, but for those of us choosing a compassionate path, it can feel like we have to choose between our values and our culture. My goal is to bridge that gap. Whether you are hosting a traditional Janmashtami celebration in Gurgaon, planning a Diwali gathering, or just want to send a festive gift box that aligns with a plant-based diet, I ensure the experience is seamless and nostalgic.
Why Plant-Based Festivals Work
The challenge with festive cooking is often the heavy reliance on dairy for richness. My approach is different. I use traditional techniques like the bilona method to culture my own plant-based fats, which gives my sweets that signature grainy texture in laddoos and the right richness in halwas. My 56 Bhog platters are a labour of love, covering everything from savoury snacks like chakli and khaman to sweet treats like shrikhand and jalebi, all made without milk, refined sugar, or palm oil.
Customizing Your Celebration
Every festive order is made to order in my Gurgaon kitchen. I don't believe in mass-producing festive boxes. Because I handle everything from the vegan ghee to the plant-based cheese, I have full control over the quality. I use jaggery, dates, and nuts to sweeten my mithai, making them a healthier alternative for your guests. If you need a specific festive menu—perhaps a spread for a small family puja or a larger event across Delhi NCR—we can discuss curating a menu that hits those familiar, comforting notes of maakehaathkakhana (food cooked by mother's hands).
What to expect:
- Authenticity: Flavours that respect the original recipes.
- Ingredients: Organic, seasonal produce with no refined flour or additives.
- Presentation: Sturdy, festive packaging perfect for gifting or serving at home.
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