Recipe by Ranjanben Chandaria

Makes 20 Bhatura


  • 450g self-raising flour
  • 4 slices bread
  • 3 tbsp vegetable oil
  • Half tsp sugar
  • 1 tsp salt
  • A handful of methi leaves
  • Sparkling water for binding the flour
  • Oil for frying


  1. Dip the bread in some non fizzy water, squeeze out the excess water and mix it with all the other ingredients.
  2. Use enough soda water to make a soft dough.
  3. Leave aside for at least one hour.
  4. Roll out puri of approx 1cm thickness and deep fry on a low heat until light brown in colour.

Serve with a chick pea curry.

chana bhatura 1


Recipe provided by Nishma M. Shah

Serves 2


  • 200g soya yoghurt (plain, unsweetened)
  • 500ml water
  • ½ teaspoon powdered dry roasted cumin seeds
  • 1 teaspoon coriander leaves (optional)
  • Salt to taste


  1. Pour out the soya yoghurt into a deep jug/bowl.
  2. Add the water and whisk with a hand whisk.
  3. Chop the coriander leaves (optional) very finely and mix them in.
  4. Season the drink with dry roasted cumin powder and salt.

chaas pic


Makes 1 serving (multiply quantities as required)


  • 200 ml almond milk
  • 1 tsp basil seeds (takmuria)
  • 1 tsp vermicelli (faluda sev)
  • 1 tbsp rose syrup
  • 1 scoop vegan vanilla ice cream (e.g. Swedish Glace)


  1. Soak basil seeds in approximately 30 ml cold water for at least an hour.
  2. Cook vermicelli according to package instructions.
  3. In a glass, add soaked basil seeds and cooked vermicelli. Add the rose syrup and almond milk.
  4. Top with the scoop of vegan vanilla ice cream.
  5. Serve immediately.

Indian Chai (Tea)

Provided by Nishma Shah


  • 150 ml water
  • 60 ml soya milk
  • 1 tsp tea leaves
  • 1/4 tsp tea masala or slightly more depending on the strength of the flavour of the tea masala.


  1. In a small flat bottom pan add tap water and let it simmer on medium heat.
  2. Add the tea leaves and tea masala and allow the tea to masala to infuse while the water is boiling.
  3. Once the infused tea leaves water comes to a boil add the soya milk and keep it in on the cooker for approximately 5 minutes. The colour should change from black to a golden brown. Add some more soya milk if you find the taste of tea too strong for your palate.
  4. Use a sieve to separate the tea leaves when pouring out the tea into the cup.
  5. Sit back, sip your tea and savour every moment.

Tip: You proportionally add more soya milk than you would have cow’s milk, to get a golden chai colour.

Cashew and Coconut Penda

Provided by Rehma Chandaria

Makes approximately 20 penda


  • 150 g ground cashews
  • 75 g desiccated coconut
  • 175 ml plant-based milk (e.g. coconut milk or almond milk)
  • 125 g sugar
  • 1 flat tsp ground cardamom
  • Pinch nutmeg
  • Pinch saffron
  • Grated almonds and pistachios for decoration


  1. Put all ingredients (except almonds and pistachios for decoration) in a large microwave-proof bowl
  2. Heat in a microwave on full power (900W) for 3 minutes, then stir
  3. Heat for a further 2 minutes, then stir
  4. Heat for 2 more minutes, then stir
  5. Heat for 1 more minute, so that mixture is thickened.
  6. Use a mould to shape the penda. Top each one with grated almonds and pistachios.


Jam Topra (Coconut) Cakes

Provided by Varshaben Gudka


  • 680g self raising flour
  • 680g dairy free margarine (eg Pure or Vitalite)
  • 230g sugar
  • 100ml plant-based milk (eg soya milk or almond milk)
  • 2 tablespoons custard powder
  • desiccated  coconut and jam


  1. Beat sugar and margarine in a bowl, adding custard powder gradually into the mix.
  2. Add flour to the mix, adding milk 2 tablespoons at a time, till you get a cookie-dough-like consistency
  3. Make little dough balls, and bake in a pre-heated oven at 180 degrees ( 350 degrees F/ Gas mark 4) for between 7 – 10 minutes, until they start to brown at the top.
  4. Let the biscuits cool completely before adding the coconut and jam topping.
  5. For the topping, heat some strawberry jam, so that it is easier to spread, and use it to generously coat the whole cake.
  6. Dip the cake in the desiccated coconut



(Also known as ‘handvo’)

Recipe provided by Ranjanben Chandaria



  • 500g handvo flour (ready made – available at Indian grocery shops, made from ground mixed lentils and rice)
  • 125 ml fresh lime juice
  • 500 ml warm water
  • 3 tsp sugar
  • 3 tsp salt
  • ½ tsp turmeric
  • 125 g grated courgette/dudhi
  • A handful chopped methi leaves
  • A handful chopped coriander
  • 2-3 finely chopped green chilies
  • ½ cm grated ginger
  • 25 g (uncooked weight) rice
  • 1 tbsp vegetable oil
  • 1 tsp Eno
  • Sesame seeds for topping


  • 3 tbsp vegetable oil
  • 1 onion, finely chopped (optional, leave out if Jain)
  • Quarter tsp mustard seeds
  • 1 tsp cumin
  • 1 tbsp sesame seeds
  • Half tsp asafetida (hing)


  1. In a big pan, make a ‘kheero’ by mixing the handvo flour, sugar, salt, turmeric, lime juice and water.
  2. Leave the bowl in a warm place for approx 8-10 hours (ie overnight)
  3. The next day, add the dudhi, methi, coriander, ginger, green chilies, cooked rice and one tablespoon oil to the kheero and mix thoroughly.
  4. Preheat the oven to 220°C, and grease an oven dish with oil.
  5. In a separate saucepan, do a vaghar with 3 tablespoons oil, mustard seeds, cumin seeds, sesame seeds and asafetida (hing) and onion (if using).
  6. Once the vaghar is done, add it to the keero, then add the eno and mix thoroughly.
  7. Pour the kheero into the greased oven dish, and sprinkle some sesame seeds on top. Cook in a hot oven (220°C) for approximately 30 minutes. Then reduce the heat to 180°C and cook for a further 30 minutes, until browned. Then turn the oven off and leave the odvo inside for a while longer.
  8. Take it out of the oven, cut into pieces and serve.

Chilli Tofu

Recipe by Nishma Shah



  • 340g extra firm tofu
  • 3 tablespoons tamari/soy sauce
  • 3 pineapple rings
  • 1 tablespoon rice vinegar
  • 2 whole pitted dates (or more depending on desired sweetness)
  • ½ red pepper
  • ½ yellow pepper
  • 2 chillies, medium hot
  • Sesame oil (optional for greasing the pan)


  1. Blend the rice vinegar, tamari, dates and one pineapple ring to a fine paste.
  2. Cut the remaining pineapple and bell peppers into 1-inch cube-shape pieces.
  3. Drain the water from the tofu, and cut the tofu into 1-inch cube-shape pieces.
  4. Slice the chillies in rings.


  1. Warm up a non-stick pan and keep on low heat.
  2. When the pan is warm, add the tofu pieces.
  3. As the tofu pieces cook they will release water – simply allow the water to steam off.
  4. Toss the tofu pieces so that they do not stick to the pan.
  5. Let the pieces brown slightly, or cook until they are hot to touch.
  6. Increase the heat if the tofu pieces are not browning.
  7. Add the chillies and stir.
  8. Add the remaining ingredients.
  9. Let all the flavours blend. If using canned pineapple add the pineapple juice if the tofu is absorbing all the liquid.
  10. Allow to simmer for about 5 minutes, or until all the tofu pieces have been coated well.

Can be served with rice or noodles.


Butternut squash burritos


  • Butternut squash burrito filling
  • Guacamole
  • Tomato and red pepper salsa
  • Grated vegan cheese (optional)
  • Ready made tortillas

To serve:

  1. Warm up the tortillas
  2. Add butternut squash filling, guacamole, salsa and vegan cheese.
  3. Wrap and enjoy.


Butternut squash burrito filling:


  • 1 butternut squash, cubed
  • 2 tsp ground cumin
  • ½ – 1 tsp cayenne pepper (to taste)
  • ½ tsp ground cinnamon
  • 1 bell pepper, cubed
  • 1 400g can black beans or kidney beans
  • A large handful of kale, chopped
  • Salt to taste


  1. Place chopped butternut squash in an oven dish, toss with some oil and roast at 200°C for approximately 30 minutes, until tender.
  2. In a saucepan, heat a tablespoon of oil and saute the spices for a minute.
  3. Add the pepper and cook for 2-3 minutes.
  4. Add the beans and roasted butternut squash and mix.
  5. Add the kale, season with salt and mix until the kale has wilted.



  • 2 avocados
  • 1 tomatoes
  • Handful of coriander
  • ½ lime
  • Salt to taste


  1. Mash avocado in a bowl.
  2. Finely chop the tomato, and add to the avocado
  3. Finely chop coriander and add to the bowl.
  4. Squeeze lemon juice into the bowl.
  5. Season with salt, and mix.

Tomato and roasted pepper salsa:


  • 2 tomatoes
  • 2 roasted peppers, either readymade from a jar or made by coating with oil and roasting until tender.
  • Small handful coriander
  • Salt to taste


  1. Fine chop tomatoes, peppers and coriander and add to a bowl.
  2. Season and mix.

Chocolate Cake

Recipe from Demuths:



  • 300gms self raising flour
  • 3 tsp baking powder
  • 50gms cocoa
  • 250gms caster sugar
  • 1 tsp pure vanilla essence
  • 9 tbsp sunflower oil
  • 175ml orange juice
  • 175ml water


  • 250gms icing sugar
  • 1 tbsp cocoa
  • 50gms vegan sunflower margarine
  • 3 tbsp boiling water




  1. Sift flour, baking powder and cocoa into a large mixing bowl.
  2. Add the caster sugar, vanilla essence, sunflower oil, orange juice and water.
  3. Whisk to a batter like consistency.
  4. Pour into a greased 20cm tin.
  5. Bake at 190℃ in the middle of the oven for approximately 40 minutes or until a skewer when inserted in the cake comes out clean.


  1. Sift the icing sugar and the cocoa into a bowl.
  2. Melt the margarine with the boiling water.
  3. Add the margarine mixture to the sugar mixture and mix well.
  4. Spread the warm topping over the cake and leave to harden.