About


This blog is an outlet of my experimentation with vegan cooking. I love looking up recipes of things I like to eat (mostly sweet) and adapting them to my choice of food and what's available in the city I live in (Bombay, India).


My day job involves running a fully vegan bakery The Green Stove which I started mainly because I wanted to show that vegan food doesn't involve any sort of deprivation.


The recipes on this blog are mainly for people living in India where veganism is fairly new and where we don't get stuff like soy creamers, nutritional yeast or non dairy cheese. I try as much as possible to use ingredients easily available in the stores so that you can do the same!


In the end, if you really want to make what you like you just have to find a way. And that's exactly what I'm trying.

11 comments:

  1. Hello,

    As you may, or may not be aware, I included your post Daikon n'Mustard Pickles on my Vegan MoFo 2011 Roundup. Here: http://wingedsnail99.blogspot.ca/2011/12/cooking-from-veganmofo-2011.html

    I have been slowly cooking my way through those posts. I was thinking of making the process into a zine for release right before MoFo 2012.

    I was thinking I would include the original recipe/write-up on one page and the opposite page would be my response, my changes, my experience with the recipe. I would like your permission to do this. Or if you prefer you could write up a new zine page about the post which would be cool as well.


    Thanks!

    ReplyDelete
    Replies
    1. Hi Sarah,

      Please go ahead. I'd love to know what more I can do with Daikon!

      Thanks a lot!

      Delete
  2. Just stumbled onto your blog: am an on-off vegan trying to get more dairy free...
    Loved the photographs here!

    Bulbul
    author, The Bollywood Cookbook

    ReplyDelete
    Replies
    1. Hi Bulbul,

      Thank you so much! It's very nice of you to leave a comment. Good luck with your vegan journey!

      Regards,
      Rithika

      Delete
  3. Rithika,

    Please teach me how to get a tawa seasoned so that I make chillas and dosas without oil.... i make a sticky gooey mess even with oil ;(

    ReplyDelete
    Replies
    1. Hi Bulbul,

      The tawa you use is very important. I do not use non-stick tawas. I get my tawas from the south. They are thick iron, traditional dosa tawas. Once it comes to the proper heat if you make the dosa/ chilla on it and cover it with a lid it doesn't stick.

      What I also have seen some people do is to cut an onion in half and scrub it on the hot tawa before putting the batter. And this has to be done before every dosa or chilla. The onion releases some of it's oil that coats the tawa. Covering with a lid is what really does the work.

      Hope this helps!

      Delete
  4. Vegan Bakery in India! Boy, this really got me excited! :)) :))

    (Being a vegan myself and whenever I come to India, the overload of ghee and butter and curd- gah! It is just so depressing.)
    I don't live in India right now, but when I come to visit, I definitely have to-have to- have to try this!

    *So Happy*
    Skip-skip-skip! Lalalala :D

    ReplyDelete
    Replies
    1. Looking forward to you coming to India! :)

      Delete
  5. Stumbled across your blog while searching the recipe for peanut curd and I'm thrilled to say the least. I'm planning to go on a vegan diet for my health issues and this blog with indian ingredients and recipes is god sent for me. Thanks a lot and keep up the good work.

    ReplyDelete
  6. Thank you so much! Hope your vegan journey is a smooth and tasty one! :)

    ReplyDelete
  7. Hi Rithika,

    I write to you as a journalist representing Polka Cafe (www.polkacafe.com).
    I am doing a feature on Veganism and would love to have a word with you about your Vegan foods and experiences. Do let me know how we can connect?

    Thanks,
    Richa (+917045367446)

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...