Vegan Indian Brunch #2 Ausgabe

🌿 Welcome to the Vegan Indian Supper Club! 🌿

After a fantastic first event, we’re thrilled to welcome both returning and new guests to our next brunch. The Vegan Indian Supper Club was founded by two passionate home cooks who love sharing the authentic flavors, stories, and lesser-known regional dishes of India.

Through our events, we aim to introduce our guests to the incredible diversity of Indian cuisine while creating a cozy and welcoming atmosphere where people can strike up conversations over good food.

Our brunch is based on the belief that plant-based eating can be joyful, nutritious, and truly delicious. Indian home cooking has a rich tradition of natural, plant-based dishes, and we love to showcase authentic regional recipes that are rarely found in restaurants.

Every dish is prepared fresh and with great care using high-quality ingredients. We also cook with seasonal ingredients and select our ingredients thoughtfully.

💚 What Makes This Brunch Special 💚

- Each brunch features a carefully curated menu with freshly prepared dishes (savory and sweet), side dishes, traditional snacks and sweets, as well as seasonal fruit.

- We ensure that at least 60–70% of the menu is gluten-free. The brunch also includes a beverage of your choice from a selection of 4–5 house-made drinks (hot and cold options).

- For comparison: The menu at our event on May 24 was as follows: [GF] Ameri Khaman, [GF] Podi Idly and [GF] Coconut Chutney, [GF] Poha, Vegan Paneer Paratha, [GF] Green Chutney, [GF] Boondi Raita, Bombay Sandwich, Khakhra [GF and regular], Pineapple Sheera, [GF] Ragi Kheer, [GF] Sweet Potato Rabdi, [GF] Khajurpak, [GF] Mango-Coconut Laddoo, fruit (apples, watermelon, strawberries). Drink options included: Lili Chai no Kadho (Indian green tea), Masala Chai (Indian tea), Haidar Dudh (turmeric milk), Raw Mango Panna.

- We cook with cold-pressed oils, avoid refined flour, and use traditional sweeteners such as jaggery, raw cane sugar, and dates instead of refined sugar whenever possible.

- Our cooking is seasonal, mindful, and focused on sustainability. Inspired by the Ayurvedic principles of sattvic food, we avoid onions, garlic, and mushrooms in our kitchen.

- The menu may vary depending on the availability of ingredients.

- Any leftover food from the event is donated to animal welfare organizations—after each event, we send our guests a report and a donation receipt.

Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.