About Dassana Amit
I am Dassana Amit, a vegetarian chef, recipe developer, food photographer and the creator of Dassana’s Veg Recipes. I was born and brought up in Mumbai, Maharashtra, India. My name means “search for insight.” Many readers have asked me its meaning, so I thought of sharing it here.
My family roots span Goa, Kerala, Tamil Nadu, and Andhra, with a small French connection in earlier generations. After marriage into a Punjabi family with Kashmiri roots, I began cooking Punjabi food regularly at home, which is reflected in many of the Punjabi and North Indian recipes shared on the blog.
The recipes on Dassana’s Veg Recipes are rooted in traditional Indian vegetarian home cooking. My professional training in French pastry also influences the eggless and vegetarian baking recipes I share on the blog.
About Dassana’s Veg Recipes
Dassana’s Veg Recipes is a vegetarian recipe website that I started in February 2009. Every recipe published here is prepared and tested by me in my home kitchen. The website covers traditional Indian recipes, global vegetarian dishes and eggless baking recipes.
Each recipe includes clear instructions and step-by-step photos, while some also include short videos. My focus is on practical methods, reliable results and recipes that readers can prepare in their own kitchens.
Dassana’s Veg Recipes serves readers across India, the United States, Europe and other parts of the world who are looking for dependable vegetarian, vegan and eggless recipes.
My Cooking Background and Training
Cooking came naturally to me. I started learning from my elders at the age of 10 and grew up watching and practicing everyday Indian home cooking.
Later, I completed my graduation in Home Science, where I studied cooking, baking, confectionery, nutrition, food science and dietetics. I also worked as an intern in a five-star hotel, which helped me understand professional kitchen discipline and techniques.
I am a trained pastry chef and completed an intensive three-month Plant-Based Patisserie course from Le Cordon Bleu, passing with an A grade (95%). Though it was a certificate program, it was rigorous and professionally structured.
This formal training, combined with my years of hands-on cooking experience, has strengthened my foundation and helps me share recipes with both personal insight and professional understanding.
Food Philosophy
Every recipe on this website is 100% vegetarian and contains no meat, fish or eggs. Some recipes use dairy, while many are naturally vegan or include vegan options.
Many of my eggless baking and dessert recipes are made without commercial egg replacers. I develop and test them carefully so that the texture and consistency work well without eggs.
I prefer cooking from scratch with fresh ingredients. Whenever possible, I use local and seasonal produce that is easily available rather than relying on expensive or imported ingredients.
Indian and Global Vegetarian Recipes
Indian cuisine is diverse, with ingredients, flavors and cooking methods varying across regions. On the blog, you will find North Indian Recipes and South Indian Recipes, along with Maharashtrian, Punjabi, Gujarati, Bengali, Rajasthani and Goan dishes, among other regional Indian cuisines.
Alongside Indian food, I share vegetarian Global Recipes adapted for home kitchens. These include pasta, noodles, soups, rice dishes, breads, desserts and vegetarian versions of popular international dishes.
When adapting a dish that is traditionally made with meat, I consider the purpose of each ingredient and recreate its texture and flavor using suitable vegetarian or plant-based ingredients.
How the Blog Started
I started this food blog in February 2009 as a personal space to record family recipes and those I had learned during my formal education in Home Science. It was my husband who encouraged me to start this online journal.
What began as a small personal effort gradually grew into a widely read vegetarian food website, as more readers looked for simple, dependable Indian home cooking and eggless baking recipes. Over the years, the blog has reached readers across India, the United States, and many other parts of the world.
In June 2020, we renamed it Dassana’s Veg Recipes to reflect a broader vision that goes beyond Indian cooking to include vegetarian recipes from global cuisines, all adapted for everyday home kitchens.
My Cookbook
In 2024, I published my first cookbook, Dassana Vegetarian Homecooking: 110+ Trusted Step-by-Step Recipes.
The book is available as an ebook on Amazon marketplaces worldwide and on Google Play. It includes vegetarian recipes from Indian and international cuisines such as Mexican, Italian, Middle Eastern, Thai, American, French, and more, all shared with step-by-step photo instructions.
Read more about my cookbook → Dassana Vegetarian Homecooking Cookbook.
Reader Trust and Editorial Policy
Every recipe on this blog is tried and tested by me before publication. I do not accept guest posts, sponsored content, or paid product promotions.
This ensures that all recipes and information shared here remain honest and unbiased. If a recipe is adapted from a book, website, or personal source, I always give credit.
Using My Recipes
If you try a recipe from the blog and wish to share it on your website or video channel:
- Please rewrite the instructions in your own words
- Do not copy my photos or text
- Mention my name (Dassana), the recipe title, and link the recipe title to the original recipe page
For more details, please refer to the Terms and Conditions.
Media Mentions
Over the years, Dassana’s Veg Recipes has been featured in Google TV ads and publications such as Huffington Post, Times of India, Tribune, Manorama, Femina, Maharashtra Times (image here), Patrika, and and others.
Get in Touch
You can contact me by email for personal queries or to share photos of recipes you have tried from the blog. I am also active on Facebook, Youtube, Instagram and Pinterest.