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About Dining with Devagi
“Vegetarian food allows the flexibility and space for me to be sustainable” she says. She has also made changes to her menu to ensure the path towards sustainability and zero waste for example, if she is using watermelon in her menu, she ensures that she makes a chutney out of the rind or uses the potato or plantain peels for making appetizers.
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Why I became a Vegetarian?
I cannot see myself turning back to my non-vegetarian food days as I am all set on a goal, and nobody is going to stop me! Some of my business associates are already asking me if it would hurt my business as a consultant chef, culinary educator, and food content creator. The answer is, maybe a little, but I am giving priority to my preferred lifestyle and believe the universe will give what I deserve abundantly.