About

Food That Feels Like Home, But Kinder

Food should hit the heart, not just the stomach. For me, it’s about that first taste of maakehaathkakhana (mom’s homemade food), or the burst of nostalgia from a bite of ponk. I want your place to serve up those memories, only plant-based, because I believe flavour and comfort shouldn’t come at the cost of compassion.

What I Do For Your F&B Business

• I work with restaurants and cafes in Delhi NCR to help you become a favourite among conscious eaters.
• I help you build a vegan menu that’s bold and profitable, not boring or bland.
• My consulting covers vegan menu development, kitchen workflow tweaks, and making sure special diets like gluten-free or Jain are handled with confidence.
• I teach your team everything they need to know: from dairy alternatives training (think peanut curd, cashew cheese) to the tricks for no onion/no garlic dishes.
• I also guide on festive, all-vegan feasts – like a full 56 Bhog for Janmashtami, or buttery sweets without actual butter.

My Style

I love turning classic Indian food totally plant-based. Moong Dal Halwa with veganghee, Kathal Biryani that feels meaty, laddoos without dairy, even gluten-free samosas using millets. I’m all about traditional dish veganization, keeping the taste and comfort, just swapping compassion in.

How I Train Your Team

I don’t just drop recipes and run. I stick around, making sure your staff picks up the science behind the flavours and the confidence to handle new ingredients. Plant-based kitchen staff training is a big part of what I do, so your team is ready for anything – even the fussiest diner.