The Vedic Kitchen: As Seen in the Media
I am often asked how to make plant-based food taste truly authentic. Seeing my work in local media has been a wonderful way to show that choosing compassion does not mean compromising on swad (taste).
A feature in the Hindustan Times about home chefs spicing up Eid festivities. I was happy to share how I create vegan versions of traditional dishes like Kathal Biryani and Sheer Khurma.
A proud moment for me, receiving an award for my work in promoting plant-based cuisine. It's moments like these that reinforce my commitment to this compassionate journey.
A close-up of the newspaper article where I discuss the rising demand for vegan options during festivals. I talk about offering vegan Phirni, Sheermal, and refreshing summer drinks.
About As Seen In The Media
When Hindustan Times featured my work, the conversation was not just about vegan food—it was about how dishes like Kathal Biryani can hold their own against meat-based classics. That is exactly what I strive to demonstrate in every workshop: you do not need dairy or meat to recreate the nostalgia of your favourite festive meals at home.
It is always a surreal moment to see my kitchen experiments written about in the press. When I started my journey as a vegan enabler, my goal was simple: to show that plant-based eating is not about giving up the food you love. Whether it is a feature on Eid delicacies or an award for promoting conscious eating, these media spotlights are a testament to the fact that veganism is gaining ground in India.
The media features you see here often highlight my work with traditional festivals—like recreating Sheer Khurma using almond or coconut milk, or crafting Phirni that retains that creamy, authentic texture without any dairy. I do not believe in alternative food that tastes like a compromise. My work with ingredients like jackfruit for that perfect biryani texture or millets for traditional breads is all about retaining the swad and nostalgia of home cooking.
If you are looking to learn these techniques, my workshops are exactly where I share these secrets. From mastering the chemistry of a good plant-based curd to getting the perfect consistency for millet-based dishes, I keep the lessons practical, small-batch, and incredibly hands-on at my Sector 50 studio. Come, let us cook something that is kind to the planet and comforting to the soul.
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