Sustainability in food is a topic of comprehensive and buoyant discussion as there are numerous levels at which sustainable practices are being adopted worldwide; it is interesting to visualize its application from the interiors of a live gourmet kitchen.
‘‘When you have pets at home, and you realize a stronger inclination towards animals, then, it should be natural for an animal lover to not consume dairy products or use leather, because then it is not love, but something else. So vegan lifestyle was easy to adopt.” Anubhooti is based in Gurugram and takes frequent trips to ‘Pahaad’ meaning Uttarakhand, each trip exploring familial recipes, lost ingredients, and culinary inheritances. In this special column, Mosaic brings to you a tale of two themes; veganism and regionalism in food and we know, it promises a delivery of delectable inspirations to you.
