About
About Dassana’s Veg Recipes
Dassana’s Veg Recipes is a trusted space for truly 100% vegetarian recipes, created and tested in my home kitchen. From timeless Indian classics to wholesome global dishes, every recipe shared here is vegetarian, with no exceptions.
Each recipe includes clear step-by-step instructions with photos, and some also include short videos for better understanding. Along with Indian meals, you’ll find a wide range of eggless baking recipes, including cakes, cookies, breads, and desserts. The focus is always on simple methods, reliable results, and food that works in everyday home kitchens, no matter where you live.
This website serves readers across India, the United States, Europe, and many other parts of the world who are looking for dependable vegetarian and eggless recipes.
About Me
I am Dassana Amit, born and brought up in Mumbai, Maharashtra, India, and the creator of Dassana’s Veg Recipes. 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. Over time, my interest in French pastry led me to train professionally, and I now share these techniques in an eggless and vegetarian form.
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 received formal training in 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.
Combined with my years of hands-on cooking experience, it has strengthened my foundation and helps me share recipes with both personal insight and professional understanding.
Food Philosophy
All recipes on this blog are 100% vegetarian. I follow a no-egg approach in both cooking and baking, including cakes, desserts, and breakfast recipes.
Many baking and dessert recipes are eggless without using commercial egg replacers, yet they are still soft, moist, and reliable. While some recipes use dairy, many are naturally vegan or plant-based.
I believe in cooking food from scratch using fresh, real ingredients. We try to avoid junk food and heavily processed items and prefer organic produce whenever possible. I also focus on using local and seasonal ingredients that are commonly available, rather than relying on expensive or imported products.
Indian and Global Vegetarian Recipes
Indian food is incredibly diverse, and no single region represents it fully. On the blog, you’ll find recipes from many Indian traditions, including North Indian, South Indian, Maharashtrian, Punjabi, Gujarati, Bengali, Rajasthani, Goan, and more.
Alongside Indian food, I also share a wide variety of global vegetarian recipes, adapted for home kitchens. These include vegetarian versions of popular international dishes such as pasta, noodles, soups, rice dishes, breads, and desserts.
Some of these recipes are vegetarian adaptations of traditionally meat-based dishes. I carefully analyze the role of each ingredient and recreate texture and flavor using vegetarian or plant-based components, without compromising on technique.
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.