Our Featured Plant-Based Creations & Workshop Highlights
From festive feasts reimagined without dairy to gluten-free millet bakes, these dishes represent the heart of our kitchen. Explore the textures and flavours we teach in our cooking workshops.
A glimpse of my dairy-free '56 Bhog' created for Janmashtami. This colourful spread shows that traditional festive feasts can be abundant, delicious, and entirely compassionate, without using any animal products.
This is my gluten-free Millet Sunflower Bread, filled with a savory spinach and vegan cheese mixture. It's a beautiful centerpiece that proves healthy baking can be both artistic and incredibly satisfying.
A complete, traditional Gujarati thali, made entirely vegan. It features bajra roti with a dollop of my plant-based ghee, spicy 'dahi' tikhari, and a variety of vegetable dishes, bringing the authentic taste of home to your plate.
My signature millet bowl is a perfect example of a balanced, everyday meal. It combines fluffy millets with fresh, colourful vegetables and protein-rich tofu, all brought together with a light, flavorful dressing.
These are Ponk Seekh Kebabs, a creative take on a beloved Gujarati winter delicacy. I use tender green sorghum (jowar) to create these flavorful, oil-free kebabs that are packed with tradition and taste.
Who says you can't have a hearty pizza? This is my gluten-free, stuffed-crust pizza topped with mushrooms and roasted cherry tomatoes, all on a bed of my homemade vegan cheese.
A rich and royal dessert made from purple rice and black carrots. This beautiful kheer is naturally sweetened and garnished with nuts and rose petals, showing how you can enjoy decadent sweets the healthy way.
I was so honoured to receive the Elegance Award 2024 as a 'Plant-Forward Chef'. This recognition fuels my mission to make plant-based eating delicious and accessible for everyone.
About Featured
When you look at our dairy-free 56 Bhog or our millet breads, you might wonder if they truly taste like the classics. We spend significant time refining our textures—using our own homemade veganghee or cashew cheese—specifically so you never feel like you are sacrificing flavour for health. If you have been hesitant about plant-based cooking because of concerns about taste or texture, our workshops are designed to help you break those myths and replicate these results in your own home.
Our Gurgaon kitchen is more than just a place to cook; it is an experimental lab where tradition meets modern, compassionate living. We believe that plant-based eating should feel like a celebration, not a compromise.
Why We Teach
We do not just hand you a recipe card and hope for the best. In our Sector 50 kitchen, we focus on the science and art of the process. Whether we are demonstrating how to knead millet dough or how to culture dairy-free yoghurt, we want you to understand the consistency and ingredients. This is why our in-person batches are kept small—usually 4 to 8 people—to ensure everyone gets hands-on experience and their questions answered.
What You Will Master
Our curriculum is built around the philosophy that you should know exactly what goes into your food. We teach you how to:
- Substitute refined sugar and maida (refined flour) with wholesome, nutrient-dense ingredients.
- Master traditional Indian cooking techniques using plant-based alternatives, like our popular veganghee.
- Integrate millets into daily meals, from parathas to desserts.
Who This Is For
We welcome anyone who is curious about a kinder way to eat. You do not need to be a professional cook or a full-time vegan to join us. You just need to have an open mind and an appetite. Most of our students come to us looking for a way to manage health conditions or simply wanting to introduce more sustainable, cruelty-free food into their family diet without losing that authentic 'ghar ka khana' (homestyle food) feeling. After every workshop, we provide full notes and ongoing support to ensure you are confident in your own kitchen.
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