Media Features and Culinary Recognition

When I was featured in the Hindustan Times for my vegan Eid spread, the most rewarding part was the response to my Jackfruit Biryani. People often assume that removing meat and dairy means losing the texture and depth of festive food, but the feedback from that feature proved that with the right spices and technique, you do not have to sacrifice flavour to eat kindly.

My journey as a chef is about more than just cooking. It is about shifting mindsets, one meal at a time. Being named a 'Plant-Forward Chef/Baker' at the Elegance Awards 2024 was a significant moment for me, not for the title, but because it validated the idea that veganism is not about restriction.

My approach is rooted in nostalgia—recreating the comfort of Maakehaathkakhana (food made by mother's hands) using entirely plant-based ingredients. Whether it is transforming a traditional Jackfruit Biryani or creating a dairy-free Sheer Khurma, my goal is to make these recipes accessible for everyone, regardless of their dietary choices.

Media features in publications like HT City allow me to show that plant-based food is just as exciting and celebratory as traditional cuisines. It is not just about health, though that is a huge part of it; it is about ethics. If you have been hesitant about exploring vegan catering for your events or weddings, know that my kitchen focuses on real ingredients—millets, nuts, and organic produce—without the refined stuff. I am here to help you bridge the gap between tradition and a compassionate lifestyle.