Plant-Based F&B Consulting
Available across Noida
We help restaurants and cafes in Delhi NCR create plant-based menus with familiar Indian flavors, train staff for vegan cooking, and support special diets like gluten-free and Jain.
Pricing Guide
Healthy Menu Section Refresh (8-10 Items)
Scope of Menu Development
- Recipe Curation: Development of 8 to 10 signature recipes tailored to the restaurant's theme, such as converting meat dishes to plant-based versions like Kathal Biryani or Soya Chaap Nihari.
- Category Split: Includes 2 Appetizers, 4 Mains, 2 Desserts, and 2 Beverages.
- Dietary Tagging: All recipes tagged with allergen and dietary codes including Gluten-Free, Jain, and Nut-Free options.
Kitchen Training & Implementation
- On-Site Workshop: 2-3 days of hands-on training for the head chef and line cooks at the client location.
- Sensitization: Training on strict dietary handling to prevent cross-contamination between vegan and non-vegan items.
- Millet Handling: Technical training on cooking millets (Jowar, Ragi, Bajra) to ensure proper texture and moisture.
Documentation & Handover
- Standard Recipe Cards (SRCs): Documents with gram-exact measurements, prep time, cooking temps, and plating instructions.
- Macronutrient Calculation: Breakdown of Protein, Carbs, and Fats for health-focused diners.
- Food Styling Guide: Reference photos for plating suited to the outlet's vibe.
Sourcing & Costing Support
- Vendor List: Contacts for sourcing ingredients like raw jackfruit, organic jaggery, and plant-based milks.
- In-House Alternatives: Recipes to create cost-effective substitutes like peanut curd or cashew cheese sauce to reduce food costs.
Full Vegan Kitchen Setup & Menu Design
Comprehensive Menu Engineering
- Full Menu Design: Creation of 25 to 30 recipes covering Soups, Salads, Small Plates, Large Plates, Breads, and Desserts.
- Cuisine Flexibility: Covers Indian, Asian, and Continental cuisines tailored to a plant-based palate.
- Festive Integration: Frameworks for seasonal menus like Navratri or Eid specials.
Proprietary Dairy-Alternative Module
- In-House Production: Training to manufacture high-margin dairy alternatives from scratch.
- Vegan Ghee: Bilona method techniques using plant fats.
- Vegan Cheeses: Meltable cheese for pizzas, feta styles, and sauces.
- Curd & Mylks: Fermentation techniques for soy/peanut curds and extraction of almond/coconut milks.
Advanced Culinary Techniques
- Mock Meat Textures: Processing raw jackfruit and Soya/Seitan to mimic meat textures without using processed frozen products.
- Gluten-Free Baking: Modules on baking breads with millets (Sorghum, Ragi) that hold structure without gluten.
- Oil-Free Cooking: Techniques for cooking curries and snacks with zero oil.
Operations & Staff Training
- 7-Day Residency: One week of intensive on-site training, trials, and SOP implementation.
- Waste Management: Root-to-shoot cooking philosophy to minimize kitchen waste.
- Launch Support: On-site presence during the soft launch or initial tasting events.
- Equipment Advisory: Recommendations on heavy-duty blenders or ovens required for plant-based processing.
About Plant-Based F&B Consulting
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.
Meet your Expert
The Vedic Kitchen
11 connects in last 3 months
My Story
We’re The Vedic Kitchen. Life took us from banking and HR to cooking with heart. Nostalgia is big for us – think mulberries on Delhi streets, and maakehaathkakhana (food cooked by mother's hands). Our Gurgaon kitchen is like mini-Gujarat, full of ratalu puri and old-school flavours, but all vegan. We’re here to be your vegan enabler, making food that’s kind and tasty. When we made vegan 56 Bhog for Janmashtami, felt proud – flavour, no harm.
My Work
Plant-Based Catering & Workshops - We cater for events, run vegan and millet cooking workshops, and consult for restaurants. Plant-based catering is our thing.
Clean, Nourishing Food Philosophy - Everything’s 100% plant-based, made fresh, mostly organic, gluten-free, oil-free, and sugar-free. No refined stuff.
Traditional Dishes, Vegan Style - We re-imagine classics like dairy-free khoba roti, millet gujiya, vegan pizza, and the full vegan 56 Bhog for festivals.
Innovative Vegan Products - Always experimenting – vegan bilona ghee, millet cheese, vegan butter, and special vrat menus for fasts.
