A series of happenings and mishappenings brought Raveena Taurani of plant-based cafe Yogisattva to finally say hello to veganism. She hasn’t looked back since. What’s a vegan chef’s life behind the scenes? We find out…
A quick rewind to 2014, when chef Raveena Taurani was just making her way through healing from a severe spine injury, when she embraced yoga again. Raw and plant-based food became regular appearances on the platter that made her gut feel evidently healthy and strengthened.
This turned out to be her serendipitous moment of sorts, veering her one more step towards veganism. An Advanced Vegan Diploma Graduate from Demuths in England and a certification from Matthew Kenney Culinary Academy, California, another discovery of her lactose intolerance awaited chef Raveena Taurani. But she did not let this deter her. Turning these unpredictable changes into a solid underpinning of a vegan lifestyle, the chef soon gave Mumbai, Yogisattva, one of the highly frequented vegan cafes in the city today.
While we know the vegan chef and her dexterity in putting together some mouth-watering plant-based dishes—our curiosity on what happens behind the scenes after all, when she’s not cooking vegan but simply living the vegan lifestyle nudged us into a candid conversation with Raveena Taurani… Jump in with us to find out.
When does your alarm go off and what’s the first thing you do in the AM?
I get up at 6AM every day. I journal first thing in the morning and then eat a small fruit or snack, post which I work out for an hour. This is followed by breakfast and getting ready for work. For lunch, I eat home-cooked food and on some days, my dinner is spent at the cafe itself or at home. I hit the bed between 10:30-11PM usually.
What does your go-to vegan breakfast look like?
Usually, it includes a vegan protein shake and avocado toast as I consume breakfast right after exercising. I switch up my avocado toast by using different sourdough bread or gluten-free bread slices with different dips and sauces for the base, topped with zataar, red chilli or cumin seasonings. I also love eating Poha with a mix of vegetables and peanuts.
Tell us of 5 ingredients that you can’t do without in your vegan pantry.
Unpolished rice, lentils and pulses, cold-pressed coconut or sesame or sunflower oil, stone ground organic spices and organic seasonal fruits.
How well does Indian cuisine fit in the vegan movement?
Indian cuisine fits very well in the vegan movement. Dal Chawal without any ghee is essentially vegan and would definitely be the meal I would choose to have for the rest of my life. Most sabzis are vegan too, so it’s not that hard to be vegan with Indian cuisine, especially if it’s home-cooked.
Which plant-based dishes are the most popular with patrons and celebrities dining at Cafe Yogisattva?
The most popular vegan picks are—Avocado Toast, Cacao & Coffee Smoothie Bowl, Break Your Fast Wrap, Truffle Mushroom Pizza, Lebanese Buddha Bowl, Jackfruit Tacos, Hazelnut Mousse, Double Chocolate Chip Cookies, Pistachio Baklava Bar with Pistachio Ice Cream, and the list goes on!
What was the first vegan recipe you prepared as chef Raveena Taurani?
I made chia pudding with organic mangoes. I still remember the taste of it!
How does helming Cafe Yogisattva fit into your everyday routine?
Being an entrepreneur and building a business is never easy. You essentially don’t have a routine for the longest time. All your time is owned by your business. Eventually, you work hard enough to be able to afford a second line of leadership and a team in place so you can develop a routine of your own.
Today, after seven years of working on Yogisattva, I now have control of my time, but I still choose to work from Yogisattva at least 4-5 times a week. We have a tasting day every week, where we do quality checks and discuss feedback from the previous week, so we know where to improve.
What are your three vegan dessert picks of all time?
It has to be hazelnut mousse, double chocolate chip cookie and carrot cake with vanilla ice cream.
Tell us your favourite places in India besides Yogisattva for a great vegan fare?
So many! Wasabi in Taj Mahal Palace Colaba, Masque, Seefah always provides Vegan options and the food is outstanding, Thai Naam for some great vegan Thai food, Cafe Duco for some great vegan Mexican options, and the list continues.
Three myths you’d like to bust as a consumer of a vegan lifestyle?
First, there is enough protein! You have to watch your intake just like with any other lifestyle.
Second, you will gain weight. This is true if you only eat vegan junk food. Don’t become plant-based if all your food is coming out of a packet, instead take the initiative to prepare your meals to eat cleaner and be closer to nature.
Third, you can’t build muscle on a plant-based diet. You can. Novak Djokovic is largely plant-based and he seems to be doing just fine!
What’s the last thing you like to do before wrapping up the night?
Putting my phone away and using a nice, organic sleep-inducing balm on my wrists that promotes relaxation and calmness. I also love having a cup of chamomile tea before bed!