The Culinary Institute of America

In The Plant-Forward Kitchen: Southeast Asia, we explore the bold, aromatic cuisines of Vietnam and Thailand — where plant-forward traditions are deeply rooted in everyday meals. Southeast Asian cuisine has long embraced plant-forward principles, drawing from its Buddhist roots that promote compassion for all living beings and encourage followers to adopt an occasional or ongoing vegetarian diet. In this series, we cook vegetarian pho with Buddhist monk, Nguyen Dzoan Cam Van, and we sample a family-style spread of vegetarian offerings at Buddhist Vĩnh Nghiêm Pagoda Temple Restaurant. We make some Vietnamese classics, such as Vietnamese Lemongrass Tofu, with Chef Mai Pham of Lemon Grass Restaurant. At the Michelin-starred Vietnam House Chef/Owner Luke Nguyen shows us his take on a vegetarian pork belly salad. In Thailand, renowned chef and television presenter, Ian Kittichai gives us a whirlwind tour of Thai curries. Finally, we head to Michelin-starred Bo.Lan Restaurant in Bangkok, where Chefs Bo Songvisava and Dylan Jones make an eggplant relish, and discuss the importance of championing local farmers. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia  

This plant-forward salad is inspired by a Thai green papaya salad. Chef Toni Sakaguchi from the Culinary Institute of America makes a base of shredded green papaya, and tosses that with shredded purple cabbage and romaine lettuce, and tops it with fried dumplings for a heartier entrée salad. Get the Southeast Asian Salad recipe here!

Lemongrass tofu is intensely flavorful -- packed with fragrant and citrusy lemongrass and crispy golden tofu. This plant-based dish, called đậu hũ sả in Vietnamese, is delicious served with rice or rice noodles. Chef Skyler Hanka from the Culinary Institute of America shows us how she tops the lemongrass tofu with peanuts, cilantro, sliced chilies, and some freshly shaved lemongrass for an added layer of aromatics. Get the Lemongrass Tofu recipe here!

These crispy Vietnamese spring rolls, or chả giò, are traditionally made filled with vermicelli noodles, wood ear mushrooms, pork and, sometimes, shrimp, though this can vary regionally. Chef Skylar Hanka from the Culinary Institute of America shows us how to make a vegetarian version, filled with tofu and vegetables. In Vietnam, these spring rolls are enjoyed as an appetizer, wrapped in lettuce and herbs before dipping in nước chấm. Get the Vegetarian Spring Rolls recipe here!

Savory and spicy, kimchi fried rice is a popular dish in South Korea that has endless variations. The tart and spicy kimchi, and sweetness and heat of the chili paste make kimchi fried rice a beloved dish all over the world. This vegan take on kimchi fried rice has a bit of an Asian fusion twist, with the addition of Thai herbs and crispy fried egg roll strips for a garnish. Get the Kimchi Fried Rice recipe here!

Bánh xèo are crispy and savory crepes made with rice flour that are a popular street food in southern Vietnam. Bánh xèo literally means “sizzling pancake” in Vietnamese and refers to the sizzling sound when the rice batter is poured onto the hot skillet. The crepes are stuffed with all sorts of ingredients, such as pork, prawns, mung beans, and bean sprouts. Chef Toni Sakaguchi from the Culinary Institute of America shows us a plant-forward version stuffed with mushrooms, bean sprouts, and tofu. Get the Banh Xeo recipe here! 

Johnny Madge, an international olive oil expert, judge, and guide, has been leading olive oil tours since 2008. From featuring olive oils on the menu of his former Italian restaurant to offering guided tastings at his wife's café in Spain, Johnny has dedicated his career to exploring the flavors and nuances of high-quality olive oil. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Johnny shares expert tips on pairing olive oils with different ingredients—like enhancing cannellini beans with a bitter, pungent oil—and explains the art of co-milled oils, where olives are pressed together with lemons, oranges, or chilies to create unique flavor profiles. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Tanya Holland—celebrity chef, cookbook author, entrepreneur, and founder of the acclaimed Brown Sugar Kitchen in Oakland—shares how she brings olive oil into the world of modern soul food. While many don't traditionally associate olive oil with soul food, Tanya embraces it to make her dishes both healthier and more flavorful. From olive oil–based marinades, sauces, and vinaigrettes to sautéing collard greens in olive oil instead of lard or butter, she shows how this ingredient can elevate classic dishes. In conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Tanya discusses the role of olive oil in the soul food kitchen and opportunities for growth within the foodservice industry. She advocates for more restaurants to use high-quality olive oil—especially in salad dressings—and to move away from industrial pre-made options. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Dr. Michael Cirigliano, Associate Professor of Medicine at the University of Pennsylvania School of Medicine, has been practicing for over 30 years and is a strong advocate for the concept of food as medicine. In his daily work with patients, he emphasizes practical, sustainable approaches to healthy living. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Dr. Cirigliano discusses olive oil as a powerful functional food. He explains how its antioxidant polyphenols and heart-healthy monounsaturated fats can support cholesterol and blood pressure management, reduce inflammation, protect brain function, and may even help lower the risk of certain cancers. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Suzie Kang, Grocery Category Manager at Baldor Specialty Foods, a leading East Coast foodservice distributor, oversees the pricing, assortment, and sourcing of olive oils. She works closely with chefs to understand exactly what they're looking for—whether it's a medium-bodied, versatile oil, one from a specific country of origin, or a beautifully packaged bottle perfect for the table. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Suzie shares insights into retail trends in olive oil, including the rise of plastic squeeze bottles and the growing practice of including harvest dates on packaging. These trends reflect a deeper consumer awareness of olive oil freshness and quality. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen  

Lisa McManus, Executive Editor of America's Test Kitchen Reviews, first dove into the world of olive oil while researching an article in 2006—and has been exploring its flavors and qualities ever since. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Lisa discusses how to educate the public about the different varieties and qualities of extra virgin olive oil. They also explore the potential of social media to reach younger audiences and share the importance of understanding that olive oil is a fresh, perishable product that should be appreciated for its flavor and freshness. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Jane Black, a Washington, DC–based food writer known for her coverage of culinary trends and the evolving world of olive oil, joins Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, for a conversation about how consumer understanding of olive oil has changed in recent years. Jane discusses the growing interest in quality, transparency, and origin, as well as the important role chefs play in telling the story behind the olive oil they choose for their restaurants. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Chef Dominica Rice Cisneros is the owner of Bombera, a celebrated Mexican restaurant in Oakland's Dimond District, known for its Chicana heritage cooking, wood-fired techniques, and focus on community and local ingredients.  She talks about cooking with lard, butter, and corn oil as a child, and discovering olive oil when she started working in Bay Area restaurants in the 1980s. Alexandra Kicenik Devarenne is the director of Extra Virgin Alliance, and interviews Chef Dominica about how she incorporates California olive oils into her Mexican cuisine. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Join award-winning author, pastry chef, and chocolate authority Alice Medrich as she explores the surprising—and delicious—role of extra virgin olive oil in desserts. From boosting moisture in a Chocolate Marble Pound Cake to intensifying citrus notes in a mandarin olive oil icing, Alice explains how olive oil can transform classic recipes. She's joined by Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, for a conversation about when and why you should substitute olive oil for melted butter. Together, they discuss how using high-quality olive oil can elevate flavor, improve texture, and even make your favorite sweets a little healthier. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Discover how Ari Weinzweig, co-founder of the legendary Zingerman's Delicatessen, helped introduce specialty foods—and especially *extra virgin olive oil*—to the Midwest back in the 1980s, long before it became a pantry staple. In this conversation, Ari reflects on how customer tastes have evolved over the decades and how a new appreciation for high-quality olive oil has transformed the market. He's joined by Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, who offers insight into what it takes to build consumer understanding, foster appreciation, and create real value for authentic extra virgin olive oil. Founded in 1982 with business partner Paul Saginaw, Zingerman's has grown from a single Ann Arbor deli into a vibrant “community of businesses,” including a bakehouse, coffee company, creamery, candy manufactory, and more. This video dives into that history—and the passion behind bringing exceptional food to American tables. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Chef Heena Patel from Besheram restaurant in San Francisco describes her dish of watermelon khichdi as the “mac n' cheese of Gujarat,” her home state in India. That's because this dish is the quintessential comfort food of her childhood, and a staple in many Indian households. Khichdi is a healthy and hearty Indian dish made with rice and moong lentils. Pureed watermelon flesh, as well as the rind is used to add flavor and texture to make the khichdi. Topped with pickled garlic, mango, onions, chilies, peanuts, and cubed watermelon, this one-pot meal is deeply savory, delicious, and comforting. Get the Watermelon Khichdi recipe here.

Raita is the cooling counterpoint to many spicy Indian dishes. This yogurt-based sauce is often made with cucumber, but in this version Chef Heena Patel from Besheram restaurant in San Francisco makes the sauce with cubed watermelon. Cucumbers and watermelon are in the same family and can often be used interchangeably in recipes.   Get the Watermelon Raita recipe here.

Muthiya is a traditional Gujarati dumpling from India, enjoyed for breakfast or as a snack—and a childhood favorite of Chef Heena Patel from Besheram restaurant in San Francisco. These watermelon muthiyas are made with a mixture of chickpea, millet, and corn flours, as well as shredded watermelon flesh, rind, and juice—so there is no wasted watermelon! The dumplings are steamed and served with watermelon raita as a dipping sauce. Get the Watermelon Muthiya recipe here.

Bhel is one of India's most beloved street foods, famous for its bold mix of sweet, sour, tangy, spicy, and crunchy elements. Join us as Chef Heena Patel of Besharam in San Francisco creates watermelon bhel—a colorful salad made with juicy watermelon flesh and crisp rind, puffed rice, sev, red onion, and a duo of chutneys: date-tamarind and mint-cilantro. Inspired by flavors from her hometown in Gujarat, India, this vibrant dish captures the playful spirit of bhel while highlighting seasonal ingredients. Get the recipe for Watermelon Bhel here.

Chef Toni Sakaguchi from the Culinary Institute of America shares a quick and delicious recipe designed to keep athletes energized: the Peanut Butter Protein Power Smoothie. Peanut butter aids athlete recovery by providing protein and other essential nutrients that help repair muscle damage, replenish energy stores, and reduce inflammation. Whether you're training, recovering, or just looking for a nutritious snack, this smoothie is a simple and satisfying way to fuel your body. Get the Peanut Butter Smoothie recipe here.

Chef Mai Pham, owner of Star Ginger in Sacramento, shares how peanuts—known in Vietnam as dau phong—are an essential ingredient woven into countless dishes, from sauces and toppings to braises and even desserts. In this episode, she prepares Claypot Braised Lemongrass Chicken with Peanuts (Gà Kho Sả Đậu Phộng), a fragrant and comforting dish that blends tender chicken with the nutty richness of peanuts. Simmered slowly in a claypot, it delivers the perfect balance of savory, salty, sweet, and smoky flavors. We're also joined by Mason Becker, a peanut farmer from Texas, who highlights the role of peanuts in sustainable agriculture and shares insights from the farm to the table. Recipe link: https://www.plantforwardkitchen.org/claypot-chicken-with-peanuts

Feeding thousands of kids every day is no easy task—but school nutrition professionals are up for the challenge! In this video, Chef Aaron Smith, Director of Culinary Services for Seattle Public Schools, shares his creative Peanut Butter Toast Bar concept: a fun, customizable option designed to keep students excited about school meals. He's joined by Angela Gomez, RDN, SNS, who specializes in making meals both nutritious and kid-approved. Angela also explains how schools can safely manage meal modifications and communicate clearly about peanut allergies. Together, they build peanut butter toast with a lineup of tasty toppings—bananas, blueberries, chocolate chips, and even bold choices like sriracha and marmalade—for kids who like to spice things up. Learn more and get the recipe at https://www.plantforwardkitchen.org/sweet-and-spicy-pbj

The combination of rose and pistachio is a classic flavor combination that appears in a myriad of desserts all around Europe. From Mahalebi in Cypress, Rožata in Croatia, and panna cotta alla rosa in Italy. Chef Rebecca Peizer from The Culinary Institute of America was inspired to deconstruct this dessert and make her own updated version using products from all over Europe, such as Croatian Rose Hip Jam and Italian Pistachio cream (Pistacchio Verde di Bronte PDO). This milk pudding with rose is light, refreshing, and a perfect summer night treat. Get the Rose Pudding recipe here. 

One of the most delicious and iconic comfort foods in the European Union is moussaka and its many variations, depending on where it is made. Moussaka is cousins with the shepherd's pie, and is a layered eggplant or potato-based dish, often including ground meat, tomato, and a top layer of custardy béchamel sauce. In this same spirit, Chef Rebecca Peizer from The Culinary Institute of America reimagines this iconic dish by using ingredients from all over the European Union. Get the Moussaka recipe here.

This dish is a fresh, modern nod to a beloved classic from Central and Eastern Europe: cabbage and noodles. Chef Rebecca Peizer from The Culinary Institute of America reimagines and elevates the dish by using tagliatelle egg pasta with cuttlefish Ink for a briny, coastal twist. This pasta dish is a snapshot of European culinary traditions, blending Eastern European comfort with Mediterranean vibrancy in a way that feels both familiar and refreshingly new. Get the recipe at: https://www.ciaprochef.com/european-products/seasonal-cabbage-and-noodles/  

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make her own updated and elevated version of a dish inspired by Sweden's Rotfruktsgryta, and Germany's Leipziger Allerlei. This medley of late harvest vegetables Like EU-certified Organic French peas and Polish green beans, and Spanish Asparagus known as Esparrago de Navarra PGI, all paired in a buttery sauce alongside fluffy dumplings and the German sausage Nürnberger Rostbratwürste PGI. This dish is a perfect way to highlight the bounty of what is available during spring. Get the Late Harvest recipe here!

Chilled soups using summer ingredients can be found all over the European Union, from France's vichyssoise, Spain's gazpacho and salmorejo, Bulgarian Tarator, and German Kalte Gurkensuppe. Chef Rebecca Peizer from The Culinary Institute of America shows us her take on a chilled tomato soup – a light, bright, and flavorful soup that uses high-quality pantry staples. Get the Chilled Summer Soup recipe here.

Chef Vinay Kumar shows us how to prepare Kerala Jackfruit Curry: Chakka Aviyal. "Chakka" means jackfruit in Malayalam, a language spoken in Kerala, and "Aviyal" is a popular curry dish from Kerala. Chef Vinay prepares his recipe at Coconut Lagoon at CGH Experience Hotels in Kumarakom, India. This dish reflects the vibrant plant-forward culinary traditions of the Kuttanad region in Southern India. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Join Chef Vinay Kumar At the Coconut Lagoon in Kumarakom, India, as he explains how to prepare this South Indian classic dish: Kumarakom Green Lentil Dal. This dish is made using a blend of split green lentil, bananas, jaggery, cashews, raisins and black sesame seeds, and ginger. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Coconut Moilee is a dish with history that dates back to the 16th century. Chef Vinay Kumar at Marari Beach in Kerala, India tells us about how the dish was originally developed to appeal to the tastes of Portuguese traders who couldn't tolerate the spices of Indian cuisine. The dish is believed to have been created by a local woman named Moily, who diluted a curry with coconut milk. The Portuguese were so pleased that they named the dish after her, and versions of the dish are now popular throughout India, Malaysia, and Singapore. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Chef Vinay Kumar shows us how to prepare Ridge Gourd Pollichathu at the beautiful CGH Earth Marari Beach property, in Kerala, India. A ridge gourd is known for its nutritional benefits, and resembles a cucumber or zucchini with ridges. The ridge gourd is marinated in spices, then cooked with a masala sauce wrapped in a banana leaf.  Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Moringa, also known as a drumstrick tree, is known for its nutritious leaves and pod-like vegetables. At Marari Beach, in Kerala, India, we learn how to make Muringakka Nirachu Kettiyathu. This dish is made by blanching and pan frying stuffed moringa pieces. Dressed with yogurt, chili, fried moringa leaves and crispy papadam. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

In the dish Mongala Puraschetti, Chef Saiju Thomas prepares a dish emblematic of the flavors of Kerala: Mongala Puraschetti. He sautés mangos and prepares a flavorful sauce with grated coconut, turmeric, bitter yogurt, and water. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

At the historic Brunton Boatyard Hotel, located in the city of Kochi, in Kerala, India, Chef Deepak Sundaram shows us how to prepare Padavalanga Thoran, a sauté of snake gourd and red spinach. A thoran is a dry vegetable dish from Northern Kerala that combines vegetables, spices, and grated fresh coconut. The thoran is served alongside rice and curry. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

The southern Indian state of “Kerala” literally means “the house of coconut” and fittingly, Kerala's culinary traditions are deeply rooted in the use of coconut. Join Chef Deepak Sundaram at Brunton Boatyard Hotel, located in the city of Kochi, in Kerala, India, on this cooking demonstration of Kumbalanga Paal Curry, a dish made with ash gourd, mango and coconut. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Chef Deepak Sundaram shows us one of the signature dishes of CGH Brunton Boatyard in Kerala, India: roasted shallots with fish. Before grilling, the fish is marinated with a paste made from lemon and garlic and stuffed with sauteed shallots and tamarind. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

At her cooking school in Fort Kochi, India, Nimmy Paul shows us how to prepare Kerala Okra Mappas, a dish she learned how to make from her mother. Nimmy Paul teaches cooking classes from her home, specializing in the distinctive cuisine of Kerala and her Syrian Christian community. She starts by sautéing onions, garlic, ginger and curry leaves. She toasts masala curry paste, adds coconut milk, and gently simmers the okra. She finishes the dish with coconut cream. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Prepare a nutritious banana blossom thoran with Nimmy Paul, who teaches cooking classes from her home, and specializes in the cuisine of Kerala and her Syrian Christian community. Thoran is a dry, stir-fried dish of vegetables and coconut from South India. In this dish, Nimmy Paul shows us how to utilize all parts of the banana blossom– the petals, the baby immature bananas, and the heart– stir fried with curry leaves and spices. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Chef Nimmy Paul demonstrates 'conscious cooking' in her demonstration of Availas Pavakka Perapattichathu. Nimmy Paul teaches cooking classes from her home, and specializes in the cuisine of Kerala and her Syrian Christian community. In this dish she cooks bitter melon in a clay pot with Malabar tamarind, freshly grated coconut, shallots, green chili, curry leaves, and coconut oil. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Just outside of Fort Kochi, in the southern state of Kerala, India, cooking school teacher, Nimmy Paul, shows us how to prepare eggplant molee. Nimmy Paul teaches cooking classes from her home, specializing in the distinctive cuisine of Kerala and her Syrian Christian community. A molee is a creamy, coconut-based stew, originating from the Kerala region of Southern India, typically featuring a blend of spices, coconut milk, curry leaves. In this flavorful vegan dish, she simmers together whole black peppercorns, cinnamon, cardamom, cloves, garlic, ginger, chili, eggplant, tomatoes and coconut cream. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Chef Nimmy Paul reflects on the culinary ethos that has informed her career as a cooking teacher in Kerala, India. She has dedicated her life to showing her students and guests the nuances of south Indian cooking at her cooking school, Nimmy & Paul, where she focuses almost entirely on plant-based dishes. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Indian pickles, called achaar, are a centuries-old tradition. Indian pickles are preserved in oil, spices, and salt, unlike vinegar-based western-style pickles. Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's pickle shops, which offer a wide range of preserved delicacies, from lemon lime pickles, green mango pickles, and mixed vegetable pickles. It is believed that spicy foods in hot weather help regulate body temperature, and that pickles replenish lost salts – not only delicious, pickles are a functional food! Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's chaat stalls. Chaat literally means “to lick” and is a popular snack in India, known for its balance of spicy, tangy, sweet, and salty flavors. Learn about how chaat is intended to activate every part of the tongue. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

For a taste of dosa, we visit a roadside stand near the Ghansi Bazar in Hyderabad, India. Food historian, Jonty Rajagopalan, introduces us to Govind Ji, who prepares dosas with his blend of semolina millet flours, topped with his special masala. Dosa are savory crepes that originated in South India and are traditionally enjoyed for breakfast, but have become so popular that they are now enjoyed throughout the day. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

In Hyderabad, India, we visit a local street food vendor who shapes jowar roti, or sorghum flatbread, by hand. The low-glycemic, gluten-free flatbread is made with the flour of drought-resistant sorghum. It is a versatile flatbread often eaten with lentil curries, chutneys, or vegetable gravy dishes.  Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Terrassen Cafe, Hyderabad, India's first vegan cafe, showcases its signature dish, Jackfruit Biryani, made in a traditional clay pot. The dish features steamed rice seasoned with cashew curd, turmeric, and pepper, sealed, and baked to crispy perfection. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

At vegan eatery, Terrassen Cafe in Hyderabad, India, owner Brinda Poojary, shows us how they make their vegan flatbread. Topped with vegan cashew cheese, tomato sauce, mushrooms, and tofu, Brinda wanted to create a vegan pizza just as delicious as any meat and dairy pizza out there Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

At Simply South Restaurant in Hyderabad, India, Master Chef Chalapathi Rao shows us his millet dumplings and curry. Millet is a gluten-free ancient grain. The millet flour is cooked into a paste with ghee, then formed into balls. These are served with a curry of lentils and greens. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Master Chef Chalapathi Rao demonstrates his mixed vegetable curry at his restaurant, Simply South, in Hyderabad, India. He starts with fried tomato sauce, cashew paste, chopped spiced onions, chopped spinach, dried fenugreek, and a finish of cream.   Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Master Chef Chalapathi Rao talks about the importance of vegetables in south Indian cooking at his restaurant, Simply South, in Hyderabad, India. He specializes in traditional vegetarian cuisine of the five southern states of India, always using seasonally available produce. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Join the team at Google's Hyderabad, India campus, as they create this delicious and wholesome Vegetable Haleem. A haleem is a stew, traditionally made by slow-cooking meat, lentils, and spices, popular in South Asia, the Middle East, and Central Asia. This vegetarian version of haleem replaces the meat with a mix of vegetables, and uses whole grain millet to replace polished grains. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india