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Vegan Sattu Parathas in Bihar My most memorable visit to Bihar was in 2010 after the Kumbh Mela. I travelled by train from Ahmedabad to Haridwar. After Kumbh snan on 14th January 2010 at Haridwar, I decided to travel to Kashi Vishwanath, Babadham, Dakshineswar, Puri, Srisailam, Trayamakeshwar, Grishneshwar and Bhimashankar before returning to Ahmedabad via Pune and heading to Somnath. On the train journey from Jasidih (Babadham) to Dakshineshwar, I met 4 youngsters from Mithila who were going home in Bihar.

Vegan Sattu Parathas in Bihar

My most memorable visit to Bihar was in 2010 after the Kumbh Mela. I travelled by train from Ahmedabad to Haridwar. After Kumbh snan on 14th January 2010 at Haridwar, I decided to travel to Kashi Vishwanath, Babadham, Dakshineswar, Puri, Srisailam, Trayamakeshwar,…

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Sikkim- Vegan Momos It was the winter of 2003. I had just returned from Genting, Malaysia, where I’d been invited to speak at the TAAI convention on stress management through ZeNLP Meditation at Genting, Malaysia. The air was still charged with the energy of that gathering when I flew into Kolkata for the FHRAI convention—another invitation, another opportunity to share the healing power of breath, mantras and surrender.

Sikkim- Vegan Momos

It was the winter of 2003. I had just returned from Genting, Malaysia, where I’d been invited to speak at the TAAI convention on stress management through ZeNLP Meditation at Genting, Malaysia. The air was still charged with the energy of that gathering when I flew into Kolkata…

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Old Delhi-Vegan Khomchawallah In the heart of Purani Dilli, where the air is perfumed with colourful spices and the streets echo with centuries of food stories, there stands a modest khomchawallah who has become a living legend in Chandni Chowk. His name is Ratan Lal, a wiry man in his sixties with silver-streaked hair, weathered hands, and eyes that gleam with quiet pride. Every evening, like clockwork, he sets up his humble wooden cart on a bustling corner near Parathewali galli, his sacred stage for the beloved street snack-panipuri.

Old Delhi-Vegan Khomchawallah

In the heart of Purani Dilli, where the air is perfumed with colourful spices and the streets echo with centuries of food stories, there stands a modest khomchawallah who has become a living legend in Chandni Chowk. His name is Ratan Lal, a wiry man in his sixties…

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Vegan Memories with late Chef Suresh Khanna It was the winter of 2018 when I first met Chef Suresh Khanna at the Waterfall CafÃ© in Le Meridien Ahmedabad. I had gone there for a vegan meal, and he stepped out of the kitchen himself, tall and dignified, with a quiet smile, to assure me that my food was truly vegan. That moment of reassurance was more than hospitality.

Vegan Memories with late Chef Suresh Khanna

It was the winter of 2018 when I first met Chef Suresh Khanna at the Waterfall CafÃ© in Le Meridien Ahmedabad. I had gone there for a vegan meal, and he stepped out of the kitchen himself, tall and dignified, with a quiet smile, to assure me that my food…

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Vegan Puri-Shak in Gujarat It was the time the movie â€œMan Mandirâ€ was released at Prakash Cinema Ahmedabad, when I was five years old in 1971. I have faint memories of being taken along-with the late actor Sanjeev Kumar to eat Puri Shak as my father was a film distributor and exhibitor. I just remembered the sweet taste of the potatoes in asafotedia based gravy.

Vegan Puri-Shak in Gujarat

It was the time the movie â€œMan Mandirâ€ was released at Prakash Cinema Ahmedabad, when I was five years old in 1971. I have faint memories of being taken along-with the late actor Sanjeev Kumar to eat Puri Shak as my father was a film distributor and exhibitor. I just…

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Vegan khakras in Penang I am an ethical vegan. This means I don't knowingly consume any products of animal origin or wear or use any product sourced from animal, birds or insects. I have travelled to many foreign countries as I am a keynote speaker on ZeNLP, Travel Storytelling and Psycho Neuro Immunology. As far as food is concerned I survive on fruits, vegetables, seeds, nuts and grains.

Vegan khakras in Penang

I am an ethical vegan. This means I don't knowingly consume any products of animal origin or wear or use any product sourced from animal, birds or insects. I have travelled to many foreign countries as I am a keynote speaker on ZeNLP, Travel Storytelling and Psycho Neuro…

2 weeks ago 2 0 0 0

Vegan Sattu Parathas in Bihar My most memorable visit to Bihar is in 2010 after the Kumbh Mela. I travelled by train from Ahmedabad to Haridwar. After Kumbh snan on 14th January 2010 at Haridwar, I decided to travel to Kashi Vishwanath, Babadham, Dakshineswar, Puri, Srisailam, Trayamakeshwar, Grishneshwar and Bhimashankar before returning to Ahmedabad via Pune and heading to Somnath.On the train journey from Jasidih (Babadham) to Dakshineshwar, I met 4 youngsters from Mithila who were going home in Bihar.

Vegan Sattu Parathas in Bihar

My most memorable visit to Bihar is in 2010 after the Kumbh Mela. I travelled by train from Ahmedabad to Haridwar. After Kumbh snan on 14th January 2010 at Haridwar, I decided to travel to Kashi Vishwanath, Babadham, Dakshineswar, Puri, Srisailam, Trayamakeshwar,…

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Untitled Vegan Baingun Bhaja in Kolkata My first trip to Kolkata was in 1994, when I went to take part at the National Business School Meet (NBSM'94) at IIM, Kolkata where I represented my management institute (IMDR, Pune) as a team leader and I have fond memories of my stay at IIM Joka. My second trip to Kolkata was in 1995 after I registered my domain tips4ceos.com and set up my startup tips4ceos.com after quitting Astra Zeneca as Product Manager (Respiratory Care), where I had joined after passing my MBA with flying colours.

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Vegan Baingun Bhaja in Kolkata My first trip to Kolkata was in 1994, when I went to take part at the National Business School Meet (NBSM'94) at IIM, Kolkata where I represented my management institute (IMDR, Pune) as a team leader and I have fond memories of my stay at IIM Joka. My second…

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Vegan Pani Puri in Gujarat Being born and brought up in Gujarat, especially in the old city, my memories go back to my childhood when the panipuriwala used to come below our apartment. All children used to await the panipuriwala who used to come on his way to Maneck Chowk. He used to stop at our building and we used to run down as soon as we heard the sound of a bell and form a curved line of six childhood friends.

Vegan Pani Puri in Gujarat

Being born and brought up in Gujarat, especially in the old city, my memories go back to my childhood when the panipuriwala used to come below our apartment. All children used to await the panipuriwala who used to come on his way to Maneck Chowk. He used to stop at our…

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Vegan Appam andStew nostalgia The monsoon in interior Palakkad arrived not with a gentle pitter-patter, but with a dramatic flourish. As a Ahmedabaddy, it was my annual pilgrimage back to my ancestral roots, to a historic village nestled amidst emerald paddy fields, coconut groves, misty mountains (where the Eastern Ghats meet the Western Ghats) and to my grandmother, Kalumutthi. At ninety, her eyes, the color of rich coffee, still held a boundless reservoir of love.

Vegan Appam andStew nostalgia

The monsoon in interior Palakkad arrived not with a gentle pitter-patter, but with a dramatic flourish. As a Ahmedabaddy, it was my annual pilgrimage back to my ancestral roots, to a historic village nestled amidst emerald paddy fields, coconut groves, misty mountains…

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Recycled vegan nostalgia from Kerala In the olden days, extra chappatis (flatbread) were recycled by breaking the chappatis into pinch sized shapes and later adding powdered jaggery, cardamom powder and groundnut oil and rolling this mixture into round balls. I haven’t eaten these delicious chappati bals in recent years. One of the most delicious Gujarati dishes, I enjoy is the humble dal (lentil soup) dhokli.(wheat dough).

Recycled vegan nostalgia from Kerala

In the olden days, extra chappatis (flatbread) were recycled by breaking the chappatis into pinch sized shapes and later adding powdered jaggery, cardamom powder and groundnut oil and rolling this mixture into round balls. I haven’t eaten these delicious…

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Nostalgia 100% Pure Vegan food Nostalgia I was in school, when we used to go for kids picnics every year to picnic spots around Ahmedabad. the picnic used to be early in the morning so my mother used to make a dough, late in the night and I have fond memories of seeing the ingredients go into the dough with scientific precision. Finely chopped and repetedly washed Fenugreek leaves (methi),freshly hand pounded ginger garlic and (surti) green chilly paste, Bajra ( finger millet) flour, groundnut oil (wood-pressed shingtel), water, a handful of whole wheat flour (sharbati tukdi), ajwain (carrom seeds), palm jaggery (chakara),til (sesame seeds), turmeric powder red chilly powder (Resham patti) and agariya sea salt.

Nostalgia 100% Pure Vegan food Nostalgia

I was in school, when we used to go for kids picnics every year to picnic spots around Ahmedabad. the picnic used to be early in the morning so my mother used to make a dough, late in the night and I have fond memories of seeing the ingredients go into the…

2 weeks ago 0 0 0 0

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