Compassionate Indian Cuisine and Plant-Based Feasts
My kitchen is where tradition meets compassion. From dairy-free Janmashtami feasts to millet-based breads, I reimagine the classics you grew up with, without using a single animal product.
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.
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.
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.
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.
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.
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.
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.
About Featured
Many people worry that going vegan means losing the soul of Indian cooking, but that is never the case. I use traditional methods, like the bilona technique for my homemade vegan ghee, to ensure that a Moong Dal Halwa or a festive thali retains the exact texture and depth of flavour you remember. My goal is to make sure your guests do not even realize the food is plant-based until you tell them.
Redefining Festive Feasts
When I developed my dairy-free 56 Bhog for Janmashtami, the goal was simple: show that grand, traditional feasts can be lavish and ethical. It is not about taking things away from a menu, but about adding better technique. Whether it is shrikhand made without dairy or sweets crafted using natural sweeteners instead of refined sugar, I focus on the science of flavour to keep the comfort intact.
Why Technique Matters
It is easy to find 'vegan' products on a shelf, but crafting a meal that hits the emotional notes of 'maakehaathkakhana' requires a different approach.
- Traditional Substitutions: I use bilona-churned plant fats to replicate the richness of ghee in traditional Indian sweets.
- Modern Texture Mastery: My work with ingredients like Portobello mushrooms for steaks or jackfruit for biryani proves that you do not need processed mock meats to create a hearty main course.
- Millet Innovation: Using millets like jowar and bajra allows me to create gluten-free breads, such as my signature Millet Sunflower Bread, that stand up to any conventional bakery item.
Consulting & Training
I do not just hand over recipes and leave. Whether I am helping a Delhi NCR restaurant refresh their menu or training a kitchen team on cross-contamination protocols, I focus on building confidence. If you want to make your café a destination for conscious eaters without losing the bold flavours your regulars expect, let us talk about how to adapt your kitchen workflow.
The Vedic Kitchen
I am Preeti. I left a corporate career to turn my kitchen into a space where ethics and flavour sit at the same table. Whether it is a festive 56 Bhog or a simple millet bread, I am here to show you that compassionate food never asks you to compromise on taste.
Looking for specific plant-based solutions?
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