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| It pushed me to experiment with various plant based milks, butters to make it his style, and he loved them! |
1. Tell us about your background and journey
Hey, I’m Vidhi! Here's a little bit about my background – I started studying law in 2012 and thoroughly enjoyed it! But somewhere along the way, I liked cooking more. After an injury that left me pretty useless for a few months, I started to cook at home, since going out wasn’t an option! Started an Instagram page to document what I was doing.
Cut to graduating in 2017, scaring my parents and telling them I wasn’t pursuing it anymore and cooked for 1 year, trying to get internships. Finally got a job at Tarla dalal’s company and worked and learned there for a year. Post that, worked on Ramenhairedgirl full time and have been doing, and loving that, since.
2. What’s the most challenging vegan dish you’ve ever attempted, and how did it turn out?
Actually there are a couple of things, which might seem simple now, but while I made them, seemed the toughest.
The perfect focaccia bread Mushroom ramen - it's really hard to get the balance of flavors right but when done right, it will taste fabulous.
3. Is there a secret ingredient you love to use that people wouldn’t expect in vegan cooking?
Raw fruits! - raw papaya, banana, jackfruit
Mushrooms - the immense versatility of the different kinds - its insane! They can be fried, pureed, crispy, soft, baked, and so much flavor!
Nuts and seeds - they make such a good base when you want to make something crunchy or creamy!
4. How has traveling influenced your vegan recipes?
I love going to new places and experiencing the local food. On my recent visit to Thailand, I was warned I wont find vegan food, but they have such a variety! From salads to currys.
Every place I visit, I make sure to eat local to learn about the new things I can find. Not only does it open up your palate, but also gives you access to newer ingredients and learning to cook with those ingredients.
5. Has your family influenced any of your recipes or cooking style? If so, how?
My father is a true fan of dairy. So when we decided to eat more plant based, I had to be very innovative with his food. It pushed me to experiment with various plant based milks, butters to make it his style, and he loved them!
6. What’s the biggest misconception about veganism that you’d like to debunk?
There are many, but the most important is that being vegan will cause deficiencies in your body. Its all about balance and supplementation and once you find the right balance, it's all going to be good!
7. Can you share a funny kitchen disaster story that happened while creating a recipe?
Oh wow yes! I was hosting a few people for the first time, and decided to make this french dish I had tried - with rice and broccoli. And It turned out SO bad. It was a goopy mess, didn’t bake right and everyone still ate it, trying to be cordial, And said nice things, except for my sister who immediately gave it back to me and laughed.
8. If you could collaborate with any chef or food influencer, who would it be and why?
Claire saffitz or Rie! They’ve both been an influence on my journey!
Claire is known for her recreation of famous snacks, and chocolates and she is a genius! Would love to learn the science of cooking from her. Rie is japanese chef and is a master at her cuisine.
9. If you could create a vegan version of any traditional dish from your culture, what would it be and why?
I’m gujarati, and most of the dishes are usually vegan, without the exception of ghee, but I would love to make a vegan doodhpak. I have fond memories of my grandmom making it for us. And it would be wonderful to make a vegan version!
This is Vidhi Doshi . Here's a little bit about my background – I started studying law in 2012 and thoroughly enjoyed it! But somewhere along the way, I liked cooking more. After an injury that left me pretty useless for a few months, I started to cook at home, since going out wasn’t an option! Started an Instagram page to document what I was doing.
Interviewed by - Insiya Nulwala
Edited by- Arunangshu Chatterjee
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