Featured

This is the first look into my world of compassionate cooking. It’s a collection of dishes that best represent my philosophy: traditional flavours, modern techniques, and a deep belief that plant-based food can be the most exciting and comforting food on any menu.

Reimagining Indian Feasts & Thalis

I specialize in creating elaborate, 100% plant-based menus for festivals and full-course thalis that don't compromise on tradition. From a dairy-free 56 Bhog for Janmashtami to regional Gujarati and South Indian spreads, I help your kitchen execute authentic, large-scale vegan meals with confidence.

Guilt-Free Indian Sweets

I teach kitchens how to recreate beloved Indian mithai without dairy, refined sugar, or oil, using wholesome ingredients and traditional methods. My consulting covers everything from making vegan ghee to crafting classics like Kalakand and Moong Dal Halwa that taste just like the original.

Gluten-Free & Millet Baking

I help cafes and restaurants develop a unique and profitable range of baked goods using millets and other gluten-free flours. My services include recipe development and training for creating everything from artistic breads and stuffed naans to wholesome pizzas that cater to health-conscious diners.

Hearty Plant-Based Mains

I specialize in developing robust vegan main courses that satisfy the craving for something substantial and "meaty". My consulting includes creating dishes like jackfruit biryani, soya chaap nihari, and mushroom steaks that replicate the texture and depth of flavour found in traditional non-vegetarian dishes.

Creative Appetizers & Small Plates

I help cafes and restaurants design a menu of creative, bite-sized vegan appetizers that are perfect for sharing and social dining. My recipes focus on unique ingredients and playful presentations, including options like millet-based sliders and savoury roti pinwheels.

Special Dietary Menus

Catering to special dietary needs like Jain (no onion, no garlic) or gluten-free is a key part of my consulting. I provide recipes and kitchen training to ensure these dishes are prepared correctly and are just as flavourful, like this Vietnamese-inspired tofu and rice bowl.

My Journey & Recognition

My work as a vegan enabler has been a rewarding journey of passion and purpose. I am grateful for the opportunities to share my philosophy and for the recognition my work has received in the community and the media.