The Vegan Master Chef Challenge was started in 2014 by Darshana Muzumdar, founder of Ahimsa Land Foundation and a passionate advocate for animal ethics and vegan living. What began as a small initiative in two Institutes of Hotel Management in Pune soon grew into an inspiring national movement that encouraged budding chefs to cook with conscience and creativity.
After its launch in Pune, the competition expanded to Dehradun and Bengaluru, and later took root in Mumbai, where many colleges participated enthusiastically. Over time, it evolved into the Vegan Super Chef Challenge and later, the Vegan Super Chef Competition, each year raising the bar for innovation, presentation, and compassion in cooking.
Learning the Art of Whole-Foods Plant-Based Cooking
Before every competition, a seminar on Whole-Foods Plant-Based (WFPB) nutrition and cooking was conducted to help students understand the health, environmental, and ethical importance of plant-based eating. Some of these seminars were conducted by doctors from Freedom From Diabetes and Dr Nishita Dodhia Shah of SHARAN India, nutritionists and those well-versed in WFPB nutrition and cuisine.
These sessions also highlighted how an understanding of vegan cuisine could significantly benefit their careers, as global hospitality industries increasingly seek chefs trained in sustainable and compassionate food preparation.
“The Vegan Super Chef Challenge isn’t just about cooking — it’s about compassion, creativity, and career growth.”
Creative, Innovative, and Compassionate Cooking
During the competition, students were required to prepare a starter, main course, and dessert all 100% vegan. The students didn’t disappoint at all. They came up with delicious innovative fusion dishes, blending global cuisines with Indian traditions, and presented them in truly world-class fashion.
Participants were judged on presentation, taste, and creativity, with extra marks awarded for creating dishes that followed Whole-Foods Plant-Based (WFPB) principles i.e. free from oil, sugar, and refined ingredients.
The judging panel included a diverse group of experts: chefs from five-star hotels, plant-based doctors, restaurant owners (both vegan and non-vegan), and vegan influencers, each bringing their unique expertise and perspective.
At the end of the event, students were presented with certificates and prizes, celebrating not only their skill but also their commitment to compassionate culinary arts.
Behind the Scenes: Teamwork and Passion
Behind every successful event was a team of dedicated organisers. In Mumbai, Pratiksha Porwal and Kysha Rochlani played key roles for several years, ensuring every competition ran smoothly and joyfully. Their teamwork and commitment helped make the Vegan Super Chef Challenge a memorable experience for everyone involved.
Collaborations Over the Years
The first two competitions were conducted in collaboration with the Indian branch of Humane Society International, now known as Humane World for Animals. Later editions were held in partnership with FIAPO (Federation of Indian Animal Protection Organisations). And in 2024, the YV Care team carried the movement forward by organising the competition in 25 colleges across Mumbai, culminating in a grand inter-college finale that celebrated innovation, compassion, and conscious cooking. In 2018, a seminar for the entire college was organised at D Y Patil’s School Of Hospitality and Tourism Studies on November 1st on occasion of World Vegan Day And in 2019 a five-day WFPB workshop was conducted in collaboration with SHARAN India at Institute of Hotel Management, Bhopal.
“The Vegan Super Chef Challenge has shown that compassion and culinary excellence can go hand in hand.”
India: The Original Land of Vegan Food
India, with its rich culinary heritage, has always been a treasure trove of plant-based meals. Most everyday dishes like roti, sabji, dal, chawal, papad, chutney, aachaar, and kachumber are naturally vegan.
Breakfast favourites such as poha, upma, sabudana khichdi, idli, dosa, vada, sambhar, and chutney are also vegan by default. Even snacks like batata vada, samosa, bhajjiya, chivda, shev, and kachori show that Indian cuisine has long embraced delicious plant-based living. And traditional sweet dishes like Nachni Kapa (Finger Millet Pudding)
“The world needs to learn how to eat vegan from India, a land where compassion is already on the plate.”
Continuing the Legacy of Ahimsa
The Vegan Super Chef Challenge beautifully bridges traditional Indian wisdom with modern culinary innovation. It continues to inspire students to cook with ahimsa, compassion, and creativity proving that great food doesn’t need to come at the cost of another’s suffering.
As the world turns toward healthier, sustainable lifestyles, India stands as a guide, showing that eating with kindness has always been part of our culture.