Trust the vegetables not the beyond meat! Gaurav Bajaj, one of India's top chefs, clears up common misconceptions about eating vegetables. He emphasizes the lessons he learned from childhood tastes, closeness to nature and bœuf bourguignon, which he uses in his vegan dishes.
People in India, the country of origin, have been cooking vegan food for centuries, both at home and professionally. Of course, nobody called it vegan back then, nor did they suspect it would become a trend later on. „It was simply a way of preparing everyday food” - many with vegetables, with pulses and rice. „Vegan, of course” is how the chef of the former Michelin-starred restaurant describes the concept behind Jai Foods-is also implemented at.
After a stint in New Delhi and Bangalore, where he worked in hotels and restaurants, and as executive chef at London's Michelin-starred Benares restaurant, he has recently taken a new direction. Since 2022, he has dedicated himself to the idea of quality ready meals in collaboration with Kiran Mazumdar, founder of Jai Foods. The goal: excellent Indian food that is quick and easy to prepare at home.
VEGAN SUBSTITUTES ARE NOT ESSENTIAL
The vegan lifestyle is also clearly important for business, says Gaurav Bajaj. „More and more dairy and meat companies, as well as professional kitchens, are starting to rely on plant-based substitutes.”The trend is also fuelled by social media. „If it says vegan, people will buy it - no matter what it says.” But that's where he sees the problem. „A vegan meat substitutes market will continue to grow, and this dietary change is very sensible. However, there are strong indications that in a few years we will face similar consequences as for animal products: high CO2 consumption in production and oversupply of processed food.”
In doing so, Bajaj touches on a subject that is discussed time and again. There is scientific evidence that a vegan diet produces fewer greenhouse gases than a meat-eating diet. Nevertheless, the same is true for vegan products: the more processing steps and transport routes involved, the worse the carbon footprint. However, it can be seen that at Jai Foods growing demand for vegan food in restaurants and the private sector. However, she consciously avoids meat substitutes, flavour enhancers or preservatives in her meals, relying instead entirely on the plant-based cuisine of her childhood.
And this does not mean that we have to give up meat completely. However, when using meat, it is important that it comes from a high quality, sustainable source. In addition to two meat dishes, Bajaj also cooks two vegan dishes without substitutes: a chickpea curry with a homemade spice mix and a beluga lentil dal with chilli. The secret to the flavour of vegan dishes, he says, lies in sautéing the ingredients for extra long, sautéing the spices and caramelising the onions.
CONSCIOUS COOKING AND ENJOYMENT - VEGAN OR NOT
„From dishes like Bœuf bourguignon, which only reaches perfection after hours of simmering, we can learn to celebrate meat and appreciate the ingredients, rather than mindlessly eating a quick chicken sandwich every day.”
Gaurav Bajaj tries to clear up misunderstandings by stressing that he is not advocating that we should stop eating meat altogether just because he cooks vegan meals without substitutes. Rather, he advocates a more conscious approach to meat and animal products. Do you really need to cook spaghetti bolognese, or would the pasta taste good with a completely different sauce? Do we need to substitute schnitzel or should we look at what seasonal vegetables are available?
