A journey of compassionate, plant-based culinary innovation
My mission to reimagine traditional favourites through a vegan lens has been a rewarding path, recognized by communities and media across Delhi NCR.
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.
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.
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.
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.
About My Journey & Recognition
My work is about more than just cooking; it is about that 'aha' moment when someone realizes a rich Kathal Biryani or a traditional festive sweet can be completely plant-based. I focus on creating flavours that evoke nostalgia—that feeling of maakehaathkakhana—without relying on animal products.
Being a vegan enabler is not about sacrifice. It is about proving that we can enjoy the same taste, the same flavour, and the same comfort we grew up with, just made with compassion. My journey has taken me from managing corporate teams to running a Gurgaon kitchen that serves as a mini-Gujarat, focusing on traditional flavours like ratalu puri and millet-based delicacies.
Recognition and Media Presence
My commitment to this philosophy has resonated beyond my kitchen. Receiving the Elegance Award 2024 as a 'Plant-Forward Chef' was a significant milestone that validated the need for compassionate, plant-based options in the commercial food space. I have also been featured in Hindustan Times, where I discussed how we can adapt festive favourites—like vegan phirni, sheer khurma, and Kathal Biryani—for modern, conscious eaters during celebrations like Eid and Janmashtami.
What This Means for Your Business
When you hire me for menu consulting or kitchen training, you are not just getting recipes. You are getting a system built on:
- Authentic Veganization: I do not believe in 'boring' vegan food. I use techniques like the bilona method for plant-based ghee and fermented nut-based cheeses to replicate traditional dairy richness.
- Practical Staff Training: I spend days on-site with your team, ensuring they understand the science of plant-based cooking, from managing millet textures to allergen-safe handling.
- Festive and Seasonal Flexibility: Whether it is a full 56 Bhog or a Navratri special, I help you design menus that are profitable, scalable, and genuinely tasty.
I am here to guide your kitchen through the transition to plant-forward dining, ensuring your menu remains a favourite among both vegan and non-vegan customers.
The Vedic Kitchen
I am Preeti, and for me, cooking is an emotion. Whether I am consulting for a new cafe or setting up a festive menu, my goal remains the same: proving that kind food can be just as flavourful and indulgent as the traditional versions we grew up with.
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