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Thursday, July 22, 2021

Muskaan Gupta

15 POSTS
Muskaan is a history undergraduate at Lady Shri Ram College, New Delhi. Having grown up in different cities in India, she is passionate about food and culture. When she's not experimenting in the kitchen, you can find her invested in films and music. She is always looking for new things to do, is interested in studying food history and juggles between her love for filmmaking, writing and knowing the quirks of the world.

Functional mushrooms: how to maximise your vegan nutrition with fungi

With the mycelium kingdom sweeping the vegan network, The Multiverse marketplace helps you spot quality functional mushrooms to optimise your health. Be it, with an...

Haofood’s CEO on creating the world’s first peanut-based chicken

Astrid Prajogo, founder of Chinese food tech startup Haofood, on creating the world’s first peanut protein chicken, sustainability and delicious food. Another vegan success story,...

EVO Foods: Revolutionising India’s alt-protein industry, one egg at a time

Mumbai-based startup EVO Foods has created India’s first liquid egg. Co-founder Shraddha Bhansali shares their journey into the alt-protein industry. The co-founders of EVO Foods,...

How to travel sustainably to curb your carbon footprint

Here are a few ways to travel sustainably when your heart seeks a post-pandemic short getaway but your mind worries about your carbon footprint. Bored?...

Veg biryani is totally a thing if you want it to be

A Delhi-based food traveller shares his experiences sampling cultural variations of rice dishes to help understand the whole 'veg biryani is pulao' debacle. A pedant...

Vegan Tehri recipe (it’s not pulao)

A North Indian Sunday lunch staple, here’s a vegan version of tehri, a one-pot rice dish that is comfort on a plate. Prep time: 5...

Art and animal cruelty: the strange origins of pigments

From cow pee to molluscs’ material, the creation of pigments took some strange experimentation involving animal cruelty. To be a vegan is to read a...

I made my own vegan yoghurt at home — with chillies

I spoke to food scientists to learn the chemistry of fermentation, and how dairy yoghurt is different from vegan alternatives, especially when it's DIY. With...

PlantMade Veg Bhurji review: How does India’s liquid vegan egg fare?

Indian Institute of Technology Delhi researchers have created a liquid vegan egg for India. We tested it with multiple recipes in our review. PlantMade, an...

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