Chef Bal Ajgaonkar is an accomplished culinary professional whose cooking is inspired by the rich coastal flavors of Malvan, India. Trained in Hotel Management, Catering Technology, and Tourism, he built his expertise in some of India’s leading five-star hotels, mastering the foundations of classical cuisine.
Over the years, he refined his craft alongside internationally acclaimed and Michelin-starred chefs, developing a philosophy centered on precision, seasonality, and respect for ingredients. Now based in Canada, Chef Bal brings a contemporary approach to regional Indian cuisine. As Executive Chef at Desi Lounge in Vancouver, he blends traditional spice profiles with local ingredients, delivering innovative and elevated dining experiences.
Try these vegan kimchi noodles bursting with flavourful fresh veggies and a delicious umami flavoured sauce. A perfect go to meal that is not only delicious but also nutricious.
Meet Sadia, the visionary behind Pick Up Limes, a plant-based platform founded in 2014 following her graduation and work as a dietitian in Vancouver. Her transformative backpacking journey led her to a chance encounter with Robin, her partner, in Thailand, sparking a series of shared adventures that prompted her to move from Canada to the Netherlands.
Tofu Tikka Masala is a vegan spin on the much loved non veg cuisine. It's bursting with flavours and spices and you won't feel you are missing out. Try the recipe today.
