Gujarati cuisine, rooted in the western state of Gujarat in India, is a treasure trove of vegan-friendly dishes. With its focus on fresh vegetables, legumes, grains, and aromatic spices, it naturally lends itself to plant-based cooking.
Punam Vaja, chef and creative founder of Khao Suppers, began her culinary journey in 2017, helping a housemate host supper clubs. Taught to cook at a young age, Punam was encouraged by friends to share classic Gujarati dishes like Ringra no Orro (burnt aubergine), Shaak (simple vegetable curries), and Tuvar Daar (Dal). Inspired by her family’s warm hospitality, she launched intimate supper clubs from her home in 2018, showcasing the simplicity and depth of Gujarati cuisine.
Speaking to Asian Voice, Punam spoke about her Gujarati heritage influence on her menu, Veganuary event at Khao and much more.
1) What makes Khao Suppers unique in the UK’s food scene? How does your Gujarati heritage influence your menu?
What makes Khao different on the UK food scene is my own personal journey and the influences of my heritage and the rich tapestry of cultures that make me who I am. My parents are both from India and of Gujarati heritage but my father was born in East Africa and my mother was born in Mumbai.
They both passed on and shared their own styles of cooking and food with me. Mum passed on traditional recipes that evoke home and her Mumbai upbringing, adding vibrant street-food flavours. Dad brought a carefree, instinctive approach to spice and balance, influenced by his East African roots, introducing ingredients like mogo and matoke alongside shaak rotli. As a British Indian, I also embrace locally sourced ingredients. Khao Suppers blends these rich culinary influences with a fresh twist and a big smile!
2) Veganuary has grown immensely popular in recent years. How has Khao Suppers embraced this movement?
Due to cultural and religious influences, particularly Jainism and Hinduism, Gujarati cuisine boasts one of the most diverse vegetarian and vegan cuisines in India. Many of the dishes are made with fresh seasonal vegetables and lentils, meaning there is a rich variety of dishes and options for enjoying classic Gujarati dishes without compromising on flavour or taste. It is also possible to adopt non vegan dishes like Kadhi and milk-based desserts to be cooked with plant-based ingredients.
Veganuary is an opportunity to discover new cuisines, ingredients, and recipes many people may not have tried before and this also is the same for Gujarati food and by bringing these two together, I love spreading the word about Gujarati cuisine through Veganuary. Personally, I love the challenge of recreating desserts that are classically made with dairy milk and seeing how far I can push the boundaries of retaining the original flavours without compromising on the joy of the original dish! Here at Khao, veganism and plant-based food isn’t just a month-long trend, we love to embrace this all year round with fully plant-based menus at nearly all of our supper clubs!
3) Gujarati cuisine is known for its diverse flavours and vegetarian options. Could you highlight a few dishes that are naturally vegan or easily adaptable to vegan diets?
Gujarati cuisine offers a variety of naturally vegan dishes like Shaak, a simple, stir-fry-style vegetable curry made with minimal ingredients and no heavy sauces, unlike typical curries. Commonly prepared with potatoes, okra, or even Brussels sprouts, Shaak pairs beautifully with rotli, dal, and rice. Another favourite is Mung, a protein-rich green lentil dish tempered with garlic, tomato, and curry leaves, served with rice and pickles. These dishes highlight the simplicity, versatility, and rich flavours of Gujarati vegan cuisine.
4) Last year, you hosted a special Veganuary event at Khao Suppers. What were the highlights, and do you have any exciting plans or sneak peeks for this year’s Veganuary menu or themes?
Last year, we hosted Khao Nights, a two-seating vegan event showcasing our plant-based take on Pav Bhaji. This fun, casual dinner highlighted the beauty of this Mumbai Street food, often misunderstood in the UK as a fritter rather than a flavourful vegetable curry. Using plant-based butter, we crafted a rich bhaji served with bread rolls, just like in Juhu Chowpatty!
For Veganuary 2025, I’m thrilled to host my special supper club, Daar Dinners, celebrating Gujarati tuvar daar (dal). The evening will start with small sharing plates inspired by my East African and Mumbai food stories, followed by our indulgent homemade tuvar daar, also known as Lagan ni daar. Unlike the familiar North Indian tadka dal or black dal, this rich and unique dish always surprises and delights guests!
5) How do you see Khao Suppers evolving in the future, especially with the rising interest in plant-based dining?
Khao Suppers continues to celebrate plant-based dishes and food traditions passed down to me through supper clubs and pop-ups in London and beyond. With a whole breadth of dishes I’m yet to share, I am excited to continue to bring food experiences to our unassuming guests and open them up to the unique flavours that are a product of my multifaceted cultural background. We’ve got plans for an array of suppers clubs, but also workshops and creative popups.
I’m excited about the growing interest in plant-based cuisine and the willingness to explore diverse flavours from across India, beyond just Gujarati dishes. The Indian subcontinent offers a rich variety of plant-based options, perfect for a wholesome, nutrient-rich vegan diet. Through our events, we aim to showcase how innovative and diverse Indian food, especially Gujarati cuisine, can be for those seeking something unique when dining out.
