---
title: "Plant-Based F&B Consulting for Innovative Vegan Menus - mytribe"
description: "Elevate your restaurant with expert Plant-Based F&B Consulting in Delhi NCR. We specialize in vegan menu development and staff training to cater to special dietary needs. Attract more customers with delicious, plant-forward dishes. Hire The Vedic Kitchen today!"
canonical: https://mytribe.in/thevedickitchen/plant-based-f-b-consulting
last_updated: 2025-10-01
---

# Plant-Based F&B Consulting in Gurugram

By [The Vedic Kitchen](https://mytribe.in/thevedickitchen) · 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.

## Locations

Consulting for restaurants and cafes across Delhi NCR

### Travels to

- Consults at client locations across Delhi NCR (National Capital Region, National Capital Region)

## Pricing guide (estimates)

These are indicative prices based on provider's past work. Enquire now to find out final quote.

### Healthy Menu Section Refresh (8-10 Items)

Development of 8-10 standardized plant-based recipes, 3 days of onsite staff training, and ingredient sourcing setup.

Typically ₹65-95K per project (estimate)

#### 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

Complete consultation for 25-30 recipes, 7-day onsite residency, and proprietary training on making in-house vegan ghee and cheeses.

Typically ₹1.5-2.2L per project (estimate)

#### 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.

## Highlights

Browse through The Vedic Kitchen's best work.

### [Featured](https://mytribe.in/thevedickitchen/plant-based-f-b-consulting/featured)

- ![This is my proudest creation, a completely dairy-free 56 Bhog for Janmashtami. It shows that grand festive feasts can be lavish, traditional, and compassionate, all at once. This spread includes everything from plant-based lassi and shrikhand to a variety of savouries and sweets, proving no flavour needs to be sacrificed.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/36518d29-2556-46ae-b102-675df06aff21)
- ![A classic Gujarati winter thali that feels like home. This plate features bajra roti with a dollop of my homemade vegan butter, spicy dahi tikhari made from soy-cashew curd, and seasonal vegetables. I help restaurants create regional menus that are authentic, comforting, and entirely plant-based.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e23b9713-a965-4710-a1cb-e2a6e213d411)
- ![This is my gluten-free Millet Sunflower Bread, stuffed with spinach and a creamy vegan cheese. It's a visual showstopper and a testament to how millets can be used to create delicious, healthy, and innovative baked goods for any cafe or restaurant menu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4afbbb97-d54b-4899-acc6-611bb392e1c0)
- ![The rich, inviting aroma of Moong Dal Halwa, made without a drop of dairy. I use a homemade vegan ghee, prepared with the traditional bilona method, to achieve the same authentic taste and texture. This is a perfect example of how I veganize classic Indian desserts for festivals and special occasions.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8561d0e8-8bf9-4d6a-b93b-b340a2712e5b)
- ![A hearty, flavour-packed Portobello mushroom steak. This dish demonstrates how to create satisfying, meaty textures using only plants. It's a popular and profitable addition for restaurants looking to offer substantial vegan main courses beyond the usual.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eebae263-f19b-4264-830a-52d4c536a270)
- ![Ponk Seekh Kebabs, a unique winter delicacy from Gujarat made from tender roasted sorghum. This dish showcases my expertise in using seasonal and regional ingredients to create novel menu items that attract curious foodies. These kebabs are oil-free, flavourful, and a true taste of tradition.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1ce1a634-1125-451d-91b5-82c00e5c0474)
- ![I was deeply honoured to receive the Elegance Award 2024 as a 'Plant-Forward Chef'. This recognition fuels my mission to help more businesses embrace compassionate, plant-based cooking and make it accessible to everyone.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/029e82cd-00ba-430b-9a0b-747dad2df8b1)

### [Reimagining Indian Feasts & Thalis](https://mytribe.in/thevedickitchen/plant-based-f-b-consulting/reimagining-indian-feasts-thalis)

- ![A wide view of my completely dairy-free 56 Bhog, a traditional offering of 56 dishes for Janmashtami. This demonstrates the scale and variety possible in plant-based festive cooking, ensuring traditions can be celebrated with compassion.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/36518d29-2556-46ae-b102-675df06aff21)
- ![An overhead shot capturing the full expanse of the 56 Bhog spread. This includes a colourful array of drinks, sweets like jalebi and laddoos, savouries, pickles, and main courses, all made from plants.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9f55b083-4f62-4196-aa4e-7b4acb01b679)
- ![A closer look at the savoury dishes from the 56 Bhog, including plant-based curries, vegetable preparations like bhindi and mix veg, and different types of poha. Each dish is crafted to deliver authentic flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d15e8a96-1f46-453f-8337-4e14715a9c58)
- ![This image highlights the sweets and snacks section of the 56 Bhog. You can see dairy-free motichoor laddoos, jalebi, gurpara, and a creamy plant-based shrikhand, proving that indulgence can be cruelty-free.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e657e3ff-9fb9-4fb3-90d0-67407be7b625)
- ![A focus on the breads and fried items from the Janmashtami feast. The spread includes pooris, puranpoli, khaman, and dahi pakodi made with a vegan curd, showcasing a complete and satisfying meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0ffcacc4-61b2-4753-88df-3578928eaa1d)
- ![The main course section of the 56 Bhog, featuring jaggery rice, plain rice, palak dal, and a creamy kadhi. This shows how I structure a full meal that is balanced, traditional, and completely vegan.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7e403e3e-6e46-438a-a109-398849e00d5f)
- ![The fruit and fresh offerings from the 56 Bhog. Fresh fruits like pomegranate and guava, along with coconut and plant-based doodh poha, are an integral part of the traditional feast.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/44847f30-6baf-48be-8b21-2c1930451f5b)
- ![A snapshot of a vegan catering setup I designed. It features a variety of fresh salads and appetizers in individual portions, perfect for events and showcasing how to present plant-based food elegantly.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/66a0a760-24ab-49a0-bb9d-8e5940855aa2)
- ![A classic Gujarati winter thali that feels like home. This plate features bajra roti with a dollop of my homemade vegan butter, spicy dahi tikhari made from soy-cashew curd, and seasonal vegetables. I help restaurants create regional menus that are authentic, comforting, and entirely plant-based.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e23b9713-a965-4710-a1cb-e2a6e213d411)
- ![A close-up of the Gujarati thali, focusing on the bajra rotis with vegan butter, dry samosas, and a fresh cabbage and pea stir-fry. This highlights the simple, wholesome components of a traditional meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f49efbc4-001b-48ba-9ade-57b32759b4da)
- ![This shot showcases the accompaniments in the Gujarati thali, including roasted papad, rice papad, jaggery, and a flavourful kela methi ki sabzi (banana and fenugreek vegetable).](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37f154b0-4cfe-4b73-9314-611ac1c86f29)
- ![A detailed view of the Dahi Tikhari, a tempered curd dish. I make this using a creamy soy-cashew curd, demonstrating a key technique for replacing dairy in savoury Indian cooking without losing flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/19056558-e1c2-4b14-a86b-d4d85cf27e61)
- ![A collage showing a catered Rajasthani meal. It includes a rich dal fry, palak with vegan cream, and traditional gatte ki sabzi, all fully dairy-free and packed with flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c9f7b4ac-3d8c-4ce7-9eb1-ec2716655f90)
- ![The menu I designed for a complete Onam Sadhya feast. This graphic lists 21 traditional Keralite dishes, from Avial to Ada Pradhanan, all of which I can help your kitchen prepare in a 100% plant-based way.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1f059e67-256d-4b4a-a36d-4157e5352c6a)

### [Guilt-Free Indian Sweets](https://mytribe.in/thevedickitchen/plant-based-f-b-consulting/guilt-free-indian-sweets)

- ![The rich, inviting aroma of Moong Dal Halwa, made without a drop of dairy. I use a homemade vegan ghee, prepared with the traditional bilona method, to achieve the same authentic taste and texture. This is a perfect example of how I veganize classic Indian desserts for festivals and special occasions.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8561d0e8-8bf9-4d6a-b93b-b340a2712e5b)
- ![A beautiful platter of vegan Kalakand, a milk-based sweet that I recreate using plant-based ingredients. This version is also free from oil and refined sugar, garnished with delicate rose petals, making it a perfect festive treat for health-conscious customers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/152a2d72-56c5-4737-9708-2daf4cf8428c)

### [Gluten-Free & Millet Baking](https://mytribe.in/thevedickitchen/plant-based-f-b-consulting/gluten-free-millet-baking)

- ![This is my gluten-free Millet Sunflower Bread, stuffed with spinach and a creamy vegan cheese. It's a visual showstopper and a testament to how millets can be used to create delicious, healthy, and innovative baked goods for any cafe or restaurant menu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4afbbb97-d54b-4899-acc6-611bb392e1c0)
- ![Another view of the Millet Sunflower Bread, showing the beautiful pull-apart sections filled with a savoury spinach and vegan cheese mixture. This is a great example of a shareable, interactive menu item.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/14f72c5b-9931-4dc1-ad66-edb8ecb8448b)
- ![A perfectly soft and charred gluten-free naan, stuffed with spiced tofu and made from millet flour. This shows that dietary restrictions don't mean compromising on classic Indian breads.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/36493ee8-cc33-40aa-b243-8f37c7dc8ef9)
- ![A vibrant and healthy pizza made with a millet base and topped with millet-based cheese, fresh basil, corn, and peppers. This is a fantastic offering for restaurants wanting to provide truly innovative and healthy pizza options.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1a025bcb-a448-4014-a26d-11a101286e80)
- ![A visually striking pizza with a spiral of tomato sauce and vegan cheese. I work with restaurants to develop unique plant-based pizzas that are both delicious and Instagram-worthy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5af39fa5-8cd9-4c3d-99a2-589c218e4ad1)

### [Hearty Plant-Based Mains](https://mytribe.in/thevedickitchen/plant-based-f-b-consulting/hearty-plant-based-mains)

- ![A hearty, flavour-packed Portobello mushroom steak. This dish demonstrates how to create satisfying, meaty textures using only plants. It's a popular and profitable addition for restaurants looking to offer substantial vegan main courses beyond the usual.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eebae263-f19b-4264-830a-52d4c536a270)
- ![My vegan Nihari, made with soya chaap to mimic the texture of meat. This slow-cooked, aromatic dish is a prime example of how I veganize iconic, complex recipes for restaurant menus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5d8d800c-2baf-45ce-8878-41adad054bad)
- ![A pre-cooked view of the Portobello mushroom steak, scored and marinated to absorb maximum flavour. This shows a key preparation step I teach kitchen staff to ensure a delicious final product.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d6c51a32-2771-4c56-b7e3-2fceb528842c)

### [Creative Appetizers & Small Plates](https://mytribe.in/thevedickitchen/plant-based-f-b-consulting/creative-appetizers-small-plates)

- ![Ponk Seekh Kebabs, a unique winter delicacy from Gujarat made from tender roasted sorghum. This dish showcases my expertise in using seasonal and regional ingredients to create novel menu items that attract curious foodies. These kebabs are oil-free, flavourful, and a true taste of tradition.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1ce1a634-1125-451d-91b5-82c00e5c0474)
- ![Adorable and delicious mini beetroot sliders. These are made with gluten-free millet buns and a classic aloo tikki patty, making them a colourful, kid-friendly, and healthy option for any party menu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fbfbf06b-7faa-46c5-8afd-91efca75bd65)
- ![Savoury roti pinwheels served on skewers, accompanied by a rich dal. This is an example of how I deconstruct traditional meal components into fun, modern appetizers suitable for any cafe or event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c6525d8-844e-4169-8e74-69590f4dbebd)

### [Special Dietary Menus](https://mytribe.in/thevedickitchen/plant-based-f-b-consulting/special-dietary-menus)

- ![A complete meal prep featuring my no onion, no garlic rice bowls. This shows two bowls with rice and stir-fried vegetables, alongside a separate portion of the flavourful peanut butter tofu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5c399ed9-f5c9-4192-ba31-c32be8aa696f)
- ![A close-up of the rice bowl, showcasing the fresh, colourful stir-fried vegetables like bell peppers, baby corn, and green beans served over herbed rice. This is a healthy and complete meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e141ecc5-59cc-419f-845c-813a243ce732)
- ![The star of the dish: tofu cooked in a rich, savoury peanut butter sauce. This Vietnamese-inspired recipe is completely free of onion and garlic, yet packed with umami flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/32cb869e-412e-4c98-9913-9f40fd45a3c6)

### [My Journey & Recognition](https://mytribe.in/thevedickitchen/plant-based-f-b-consulting/my-journey-recognition)

- ![A proud moment for me, receiving an award for my work in promoting plant-based food. This recognition inspires me to continue my mission of making compassionate eating delicious and accessible.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/725e28c0-2402-4086-9757-8038ce29a481)
- ![I was deeply honoured to receive the Elegance Award 2024 as a 'Plant-Forward Chef'. This recognition fuels my mission to help more businesses embrace compassionate, plant-based cooking and make it accessible to everyone.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/029e82cd-00ba-430b-9a0b-747dad2df8b1)
- ![A feature in a Hindustan Times article about home chefs spicing up Eid festivities. The piece highlights the growing demand for vegan options during festivals.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1373534e-f21d-44d6-bbed-7c4140530b8e)
- ![A close-up of the newspaper feature where I discuss my popular vegan Kathal Biryani, which mimics the texture of mutton, and other Eid specials like plant-based phirni and sheer khurma. This showcases my expertise in veganizing festive favourites.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d23c74c5-2877-4ce9-86ed-aab8d1917338)

## Meet your expert

[The Vedic Kitchen](https://mytribe.in/thevedickitchen)

### 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.

## More services from The Vedic Kitchen

- [Vegan & Healthy Cooking Workshops](https://mytribe.in/thevedickitchen/vegan-healthy-cooking-workshops) · ₹1,200-4,000 per person per 2-hour workshop (estimate)
- [Artisanal Vegan Foods](https://mytribe.in/thevedickitchen/artisanal-vegan-foods) · ₹350-1,200 per 500g box (sweets/snacks) or per 200g jar (staples) (estimate)
- [Vegan & Healthy Catering](https://mytribe.in/thevedickitchen/vegan-healthy-catering) · ₹600-1,500 per plate (estimate)

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## Book

To book The Vedic Kitchen, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%2C%20I'm%20looking%20for%20Plant-Based%20F%26B%20Consulting%20by%20The%20Vedic%20Kitchen.)