Redefining Vrat Food with Gourmet Touches Featuring MasterChef Shipra Khanna

The current trends bring to us the appeal of gourmet interlinked with tasty, home-cooked meals. But is it possible to do the same to Vrat (fasting) foods? The answer is yes!

Adding a gourmet touch is about breathing new life into traditional fasting foods that are often seen as simple, repetitive, or bland. During Vrat (fasting) periods in India, the diet is governed by specific rules, excluding grains, certain spices, and ingredients like onions or garlic. However, these constraints also provide an opportunity for culinary creativity, where alternative ingredients such as millet, sabudana (tapioca), kuttu (buckwheat), and fruits can be used to craft innovative dishes. The goal is to transform these basic ingredients into gourmet offerings, making Vrat food more flavorful, visually appealing, and nutritionally balanced, while still adhering to the spiritual and dietary guidelines.

Navratri, one of the most important festivals for fasting, especially highlights the culinary challenges and possibilities of Vrat cuisine. For nine days, devotees abstain from regular foods, focusing on dishes that are aligned with traditional fasting rules. Over time, the focus on simple staples has expanded, with home cooks and chefs alike pushing the boundaries of what Vrat food can be. From creative sabudana tikkis to desserts made from nuts and fruits, Navratri has become a testing ground for combining fasting with flavorful, elegant dishes that can also hold a festive appeal. This shift is a reflection of a larger movement towards reimagining how we approach sacred, traditional foods.

To explore how fasting food can evolve into fine dining, we turn to MasterChef Shipra Khanna, a culinary visionary celebrated for her fusion of tradition with modern cuisine. With her extensive experience in reimagining Indian dishes, Chef Shipra brings a fresh perspective to Vrat food, offering gourmet techniques and ideas that turn ordinary fasting ingredients into extraordinary meals. In this exclusive interview, she shares her insights, inspiration, and approach to redefining Vrat food, adding a gourmet touch without losing its sacred essence. Let’s dive into her journey and discover her unique take on this culinary transformation.
Edited excerpts from the interview.
From the beginning, vrat food has always been focused on using vrat-friendly ingredients, so what inspired you to explore ways to modernize this traditional Vrat food?
Vrat food has always been grounded in simplicity, purity, and adherence to tradition. However, as culinary trends evolve and diners become more curious, there’s a growing demand to reimagine even the most time-honored dishes. My inspiration comes from a desire to celebrate these ingredients while pushing boundaries to create a more refined and globally appealing experience. By reinterpreting Vrat cuisine, I aim to maintain the spiritual essence of fasting while appealing to contemporary palates.

What are some challenges you face when trying to add a gourmet touch to fasting food, and how do you overcome them?
The primary challenge is the limitation on ingredients, which can restrict creativity. For example, you can’t use common elements like wheat, rice, or many spices during fasting. This calls for innovation in working with fewer components to build complexity and depth in flavors. The key to overcoming this is by focusing on techniques like fermentation, roasting, and dehydrating, which allow for greater texture and taste without violating fasting principles. I also lean on umami-rich elements like roasted makhana or slow-cooked sabudana to bring out deeper flavors.

Which global cuisines or techniques have you found to pair well with traditional fasting ingredients?

Western culinary techniques blend remarkably well with fasting ingredients. The precision and attention to detail in these cuisines complement the purity of vrat foods. For example, using kuttu (buckwheat flour) to create a delicate buckwheat crepe with a lightly spiced aloo filling offers a refined take on a traditional dish. Similarly, the lightness of Japanese tempura pairs wonderfully with ingredients like sweet potato and makhana, while the French fondant or gratin techniques can be applied to sabudana for a rich, comforting texture.

What are some key ingredients you love working with during the fasting period, and how do you elevate their flavors to create more complex dishes?
Kuttu, sabudana, and makhana are staples during fasting, but they offer immense versatility when treated with care. For example, kuttu’s nutty flavor can be heightened with a slow-roasted infusion of herbs or turned into crisp, delicate wafers that form the base for more complex dishes. Makhana, when caramelized or spiced, develops a beautiful crunch and depth, making it a perfect garnish for soups or salads. I love incorporating textures and layering flavors —whether it’s a sabudana waffle or a kuttu pancake with whipped yogurt and honey.

How do you approach plating and presentation when it comes to Vrat food with a gourmet twist?
When it comes to vrat food with a gourmet twist, I approach plating much like I would with any other fine dining dish. Minimalism plays a key role—keeping the plate clean, focusing on color contrasts, and letting the natural beauty of the ingredients shine. For example, I might create a stack of kuttu pancakes with vibrant fruit purées or artfully arrange roasted makhana alongside sabudana crisps. The idea is to keep the visual presentation sophisticated yet in harmony with the humble nature of the ingredients.

Can you share some of your experiments that brought about funny yet good results as you embarked on the journey to make vrat food gourmet?
One experiment that stands out was when I attempted to create a sabudana foam— an unusual concept for such a starchy ingredient. The result was surprisingly light and airy, but with an unexpected chewiness that, while unconventional, had an intriguing texture. Another time, I worked with kuttu and accidentally over-roasted it to the point where it almost resembled coffee. This “kuttu coffee” ended up becoming the base of a dessert I paired with sweetened makhana, creating an unusual yet delightful take on traditional fasting elements.

How do you foresee the future of fasting food evolving in Indian or global fine dining, especially in light of health-conscious and experimental eating trends?
I believe fasting food has a unique opportunity to evolve in the fine dining space, particularly as diners become more health-conscious and open to experimental eating. There’s a growing appreciation for mindful eating, where the focus is on clean, nutritious, and soulful food. Fasting food fits naturally within this trend. I am making fasting dishes a significant part of my tasting menus, offering light, balanced courses that focus on seasonal and local ingredients, much like what you will see in my upcoming Diwali Farm to Table menu At JW Marriott, Maldives revolutionizing the movement.

So now that you have some expert inputs from the MasterChef herself, it is time for you to explore, experiment, and learn ways to make your vrat food creative and gourmet. Hope you have a fun and flavorful festivities!