New Delhi-born-and-based culinary authority Suvir Saran is the latest to join Veganuary, the global pledge for trying vegan for a period of 31 days. The author of three celebrated cookbooks: Indian Home Cooking, American Masala and Masala Farm is consuming vegan this January in order to increase awareness on the health and environmental benefits of plant-based eating.
Suvir Saran is the culinary director of Cold Love Artisanal Ice Creams, which is launching 2 new vegan flavours from January 15. Further, he is the founder of THC, The House of Celeste, a modern Indian restaurant in Gurgaon. Saran’s approachable style helped demystify Indian cuisine and earned him the first Michelin star awarded to an Indian restaurant in America. His recipes and writings have been featured in several national and international newspapers and magazines.
Suvir states – “Indian cuisine is full of flavours and our masalas are legendary around the world. We use a wide array of veg, grains, legumes pulses, fruits, herbs and aromatics in our cooking, which are rich sources of nourishment for the mind, body and the soul. I use food as a bridge to bring people and groups together. I am very happy to associate with Veganuary and share some of my favourite plant-based recipes with my fellow participants of Veganuary 2022. I hope they will warm your hearts and win your minds into adopting a fulfilling plant-based lifestyle.”
Veganuary was officially launched in India in December 2019, following a massive interest towards plant-based eating in India. A recent survey by YouGov reported that 65% of Indians were eager to replace meat with plant-based options.
Veganuary helps people undertake a smooth transition to a vegan diet through continuous handholding, free advice, meal plans, online support group. With its official launch in India, Veganuary has created materials customized for Indians with recipes suited to Indian palettes, information on the best places to buy and consume vegan food and addressing common myths around veganism.
Additionally, the survey reported that inability to stick to the habit (21%), affordability of vegan alternatives (20%), unavailability of meal plans and recipes (20%) and not being able to find more vegan food while eating outside (18%) were top reasons for not transitioning to vegan. To address these gaps, Veganuary also works with businesses to make plant-based foods more available and affordable. This year, over 40 brands have launched new products or introduced special offers in January.
Veganuary India Head, Prashanth Vishwanath stated – “Creating such an ecosystem conducive for a shift to plant-based diets is important in India. Being part of a community of people who are all trying vegan at the same time makes it a lot easier.”
Further, Vishwanath added – “We are thrilled to have Suvir join us and try vegan this January. He is a culinary master and is loved not just in India, but around the world. We are confident that his participation will inspire thousands to try a plant-based diet and we can’t wait to try some of his recipes.”