Actress-Turned-Chef’s Vegan Cafe Makes use of Waste in Eco-Pleasant Methods
You would possibly recognise former actor Raveena Taurani from the 2002 movie Dil Hai Tumhara or Bang Bang (2014). As we speak, nevertheless, she is understood higher as a chef and founder-CEO of Yogisattva Cafe in Bandra.
The 31-year-old’s profession path diverged after a spinal harm in 2014, she remembers. “Following the harm, I started my journey of pursuing yoga, by means of which I found plant based-food,” she remembers.
“As a baby, you’d by no means discover me within the kitchen to prepare dinner something. To eat — sure, however cooking was a particular no,” she tells The Higher India.
Being a chef was by no means her authentic plan, however the harm pushed her to the sector. She began having fun with making home made vegan meals, and pursued a complicated diploma course in plant-based delicacies.
“In 2015, the concept of placing collectively a 100 per cent vegan and gluten free cafe struck me. However we began as a small supply kitchen from house. Veganism was nonetheless a brand new matter for Indians then and never many vegan restaurant choices had been obtainable round,” she explains.
“By specialising in making wholesome meals tasty and accessible, I launched Yogisattva Cafe in Bandra in 2021. Right here, we serve worldwide cuisines in addition to native tastes with a wholesome twist within the substances.”
Repurposing veggie waste
It was by means of a newspaper article that Raveena got here to learn about composting and its advantages for the atmosphere. She determined to set this up for her cafe.
Yogisattva recycles all of its moist and dry waste each day, she says. “Whereas the moist waste is composted, dry waste like vegetable peels is fed to the cows on the streets. The leftover granules from their espresso machine work as an ideal fertiliser for the crops within the cafe. The remaining pulp from the almond milk goes into their granola,” says the chef.
“We additionally collaborate with an organisation referred to as 5-Recycle to choose up all carton bins, which come as a part of supply. These bins are later recycled by the organisation,” she explains.
Other than this, what makes the cafe utterly eco-friendly is a set of small practices like not promoting plastic bottled water, not cooking further to keep away from wastage and sharing seed playing cards.
“We give seed paper enterprise playing cards to prospects and shoppers. As an alternative of promoting plastic water bottles we refill filtered water in glass bottles positioned on all tables. Moreover, we develop lots of crops in and across the cafe to offer a greater and inexperienced atmosphere,” she says.
“Most dishes within the cafe are made utilizing natural fruits, greens, chilly pressed oils and dry fruits. Round 80 per cent of those produce are instantly sourced from farmers in Maharashtra,” Raveena notes.
“We comply with a farm to fork mannequin the place natural produce is sourced from native farmers, thus avoiding pesticides and different dangerous chemical substances within the meals,” she provides.
Favourites on the menu embrace uncooked vegan pizza, dal makhani, Indonesian tempeh curry, gnocchi and an unlimited checklist of guilt-free desserts. “Our bestsellers are Don’t Mezze With Me, Avocado Toast, Truffle Mushroom Pizza, Miso Ramen Curry, That’s a Wrap, Lebanese Buddha Bowl, Hazelnut Mousse, Brownie with Vegan Vanilla Ice Cream and Pistachio Baklava Bar with Vegan Pistachio Ice Cream.”
“We continually experiment with worldwide cuisines. Mexican, Lebanese and Vietnamese are the majors we deal with together with festive meals that embrace modaks and mithais,” Raveena says.
The menu modifications in response to the supply of sure substances. She provides, “It is sort of a reflection of the atmosphere in your plate. It’s all about consuming nearer to nature, with seasonal, native and natural produce. The thought is to have what is obtainable in nature at current and with out a lot processing.”
“Every merchandise on the menu is natural, vegan, gluten free and refined sugar free,” says Raveena.
“Within the preliminary days, my prospects had been puzzled. They didn’t perceive why I used to be selecting to make meals with out dairy. I’d clarify to them why some frequent substances will not be utilized in sure dishes. However the perfect half is that now increasingly individuals who actually care about and practise veganism are coming in. However you don’t need to be a vegan to strive our dishes. We guarantee we offer meals that won’t make you miss meat or animal-based merchandise,” says the chef.
Prospects of Yogisattva embrace company job holders, homemakers and dealing faculty college students. There are 20 workers within the outlet and Raveena hopes to open a central kitchen near the cafe and a supply kitchen in South Mumbai quickly.
“Since launching Yogisattva, I haven’t stopped studying. Within the interval between operating a cloud kitchen and launching the cafe, I did a number of programs particularly in plant-based cuisines from Bali, America and England. This quest for information within the subject will proceed within the upcoming years and I hope the concept of plant based mostly meals reaches extra individuals by then,” she notes.
“The rooftop cafe, situated on the seventh Ground of Pinnacle Home in Bandra can be a wonderful co-working house. They provide free WiFi and a few nice vegan espresso,” says Ritu Shah, a daily buyer of Yogisattva.
Other than the cuisines, the staff additionally offers on-line cooking courses to anybody throughout the globe. “We conduct licensed culinary programs, shorter cooking courses and personal cooking classes based mostly on buyer preferences,” says Raveena.
She continues, “To be able to decrease the carbon footprints of a person, avoiding animal merchandise is a giant step. A plant-based weight loss plan requires solely one-third of the land wanted to help a meat and dairy weight loss plan.”
“I feel it’s excessive time that we undertake a sustainable way of life given the rising international meals and water safety points across the globe. I’m not somebody who would power individuals into veganism however I imagine everybody, particularly enterprise organisations, can comply with eco-friendly practices. Taking small however constant steps in recycling and composting could be a good way to start with.”
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Edited by Divya Sethu; Photograph credit: Raveena Taurani