Authentic Vegan Gujarati Cooking Workshops
Bringing the comfort of traditional Gujarati flavours to your table with a plant-based twist. From seasonal ponk bhel to traditional ratalu puri, learn to create cherished, healthy recipes right in my Gurgaon kitchen.
A fresh and vibrant Ponk Bhel. I've mixed the tender green sorghum with grapes, cherry tomatoes, and pomegranate, creating a delightful snack that is an explosion of textures and flavours.
These are Ratalu Puri, a traditional Gujarati snack. Slices of purple yam are dipped in a chickpea flour batter, fried, and sprinkled with spices. It's a nostalgic treat that brings back so many memories.
A fun and modern take on a classic: Nylon Khaman presented as bite-sized savory cupcakes. They are garnished with fresh coriander, coconut, and pomegranate jewels.
Soft, fluffy idlis infused with the beautiful colour and earthy flavour of fresh turmeric. Steaming them in these eco-friendly leaf bowls adds a subtle aroma and makes for a lovely presentation.
This is Ponk, the star ingredient of many Gujarati winter dishes. These tender, roasted green sorghum grains are a seasonal delicacy that I love to incorporate in both traditional and modern recipes.
About Authentic Gujarati Delicacies
Making traditional Gujarati food vegan means getting the textures right without dairy or refined oils. In my workshops, we do not just follow recipes; we tackle the science of sourcing fresh ponk, perfecting the batter for crispy ratalu puri, and mastering the natural fermentation for fluffy khaman, so you can recreate these comfort dishes at home without compromising on that familiar, nostalgic taste.
Authentic Gujarati cooking is an emotion, often tied to 'maakehaathkakhana' (food cooked by mother's hands). My workshops focus on preserving that exact feeling while ensuring the ingredients are clean, nourishing, and entirely plant-based.
When we recreate classics like ratalu puri or nylon khaman, we strip away the maida and refined oils, replacing them with whole-grain alternatives and healthier cooking techniques. You will learn to handle ingredients like purple yam and tender green sorghum (ponk) with the respect they deserve. We cover everything from sourcing to the final plating, ensuring you leave with not just a recipe, but a technique you can apply to your daily meals.
What You Will Master:
- Seasonal Delicacies: Understanding the nuances of working with fresh ingredients like ponk, learning how to clean, roast, and incorporate them into modern bhel or kebabs.
- Texture without Dairy: Achieving that classic fluffy, soft texture in dhokla and khaman using natural leavening agents instead of processed additives.
- Traditional Snacking: Preparing deep-fried favourites like ratalu puri using better oils and whole-flour batters that keep the flavour authentic but significantly lighter.
These sessions are designed for small groups in my home kitchen in Sector 50, Gurgaon. It is a space to ask questions, taste the results, and troubleshoot common kitchen issues. Whether you are a beginner or a seasoned home cook looking to transition to a vegan lifestyle, these workshops provide a practical, hands-on path to making food that is kind to your body, the animals, and your palate.
Looking for a different cuisine?
Explore other healthy cooking workshops and catering styles I offer.
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