India's Plant-Based Powerhouse

Tangy, spicy, and irresistibly aromatic, Puliyogare is Karnataka’s beloved tamarind ricea perfect balance of bold flavours, crunchy tempering, and fragrant spices. Learn how to make authentic Karnataka-style Puliyogare from scratch with homemade gojju and powder for that unmistakable traditional taste.

Ever wondered if you could make delicious vegan modaks for Ganesh Chaturthi without dairy or even a mould? This simple recipe proves you absolutely can, with soft, indulgent modaks that are perfect for sharing with your family and friends.

Vegan Peanut Sauce Noodles are a quick, wholesome meal that brings together the richness of peanut sauce with perfectly tossed noodles and vibrant vegetables.

Samosa Chaat is a popular Indian street food made by pairing crispy, deep-fried samosas with flavourful chutneys, spices, and a rich gravy. It’s also a delicious way to transform leftover samosas into a lip-smacking chaat. There are several variations of this dish, with many people enjoying it with chana or chole. In this version, a comforting matar gravy, also known as ragda, is used to bring everything together.

Chef Sanjeev Kapoor’s warmly spiced tofu tikka masala transforms a familiar Indian favourite into a satisfying, protein-rich vegan main. Recipe and video by Chef Sanjeev Kapoor; contains soy.

A rich, comforting masoor dal curry made deeply creamy with coconut milk and almond butter. Recipe and video by Nisha Vora of Rainbow Plant Life—proof that affordable plant-based cooking can be nourishing, protein-rich and irresistible.

Moong Dal(Mung Beans) dosa a.k.a Pesarattu is a protein-packed Healthy breakfast made with whole Mung beans and spices. No fermentation required. Most commonly eaten breakfast from Andhra Pradesh.

The wholesome and delicious Poha, a popular Maharashtrian and Gujarati dish, has a universal appeal to it. It's quick to make and garnished with cilantro which enhances the flavor.