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Ruchi Oswal

@ruchioswal

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Ruchi Oswal
🌱 Elevating vegetarian cuisine Creative twists on classic dishes Inspiring plant-based living, one recipe at a time DM for collabs!

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A second visit to @BungalowNY only deepened my admiration for this beautiful space. Beyond the exquisite cuisine, it is the warmth, grace, and thoughtful hospitality that make the experience unforgettable. A heartfelt thank you to @sambhatt22 for the gracious welcome, and to mysha6671 for her attentive care throughout the evening. Chef Vikas Khanna arrived later after receiving a special honor in Albany, and still brought his signature energy and generosity to the table. He even remembered what my vegan daughter had ordered — such a thoughtful gesture.
From the dahi kebabs, cheese kulchas, and chole to the rose kulfi falooda, mango kulfi three ways, and vegan raspberry sorbet with aamras, every dish was beautifully curated and artfully plated. The non-alcoholic drinks were equally refreshing, especially the phalsa fruit drink and guava ginger lemonade.
The interiors, designed by @Shailarizvi, are equally captivating — rich with carved details, sculptural motifs, and a glass ceiling that adds both drama and light. Every corner feels intentional, refined, and full of soul.
In my opinion, @BungalowNY deserves the highest recognition for both its culinary excellence and its extraordinary hospitality.
#vikaskhannagroup #bunglownyc #finediningexperience #indiangourmet #michelinworthy taken in Bungalow NY by @ruchioswal

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5 months ago

Expressing gratitude for the dinning experience at @vikaskhannagroup by Chef Vikas Khanna restaurant @BunglowNY taken in New York, New York by @ruchioswal

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2 years ago

“I’ve admired @ChefVikasKhanna since I started food blogging during the pandemic. He’s an inspiration, both as an accomplished chef and a compassionate human being. Dining at @BungalowNY was a dream come true, and meeting @ChefVikasKhanna, along with his partners @JimmyRizvi and @SamBhatt, made it even more special.

The restaurant’s inviting atmosphere and personalized experience felt like being welcomed into the chef’s own home. The innovative menu blends new creations with beloved classics, and every vegetarian dish we tried was visually stunning and reflected the chef’s extraordinary skill. As a thoughtful touch, Vikas personally brought a birthday treat to our table and gave my husband a warm hug. It was an unforgettable evening, not just for the amazing food, but for the genuine warmth and hospitality that made the night truly special.”
Thank you @vikaskhannagroup

#gratitude #greatexperience #finedining #dreamcometrue #bucketlist #vegetarianfood #newyork #gourmet #vikaskhannagroup #indian taken in New York, New York by @ruchioswal

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2 years ago

by @ruchioswal

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a year ago

“Connecting with tradition, one grind at a time. The ancient Sil Batta and Khal Batta not only preserve authentic flavors but unlock the full depth of spices, passed down through generations. Grinding fresh masala from scratch using these traditional tools is a labor of love, connecting us to centuries-old culinary traditions. The aroma of freshly ground spices is truly unmatched!

Stone Grinder (Sil-Batta)
A pair of smooth, flat stones used for grinding spices, herbs, and grains. The ‘sil’ is the flat stone, and the ‘batta’ is the cylindrical one. This method retains the natural oils and flavors, bringing out the true essence of the spices.

Mortar and Pestle (Okhli & Musli)
A stone-based tool used for pounding and grinding spices, herbs, chutneys, pastes, and more. The Okhli is the base, and the Musli is the pestle. I use it for everything from pesto to chai masala and garam masala.

Picture is taken @itcmaurya Avartana restaurant.
#TraditionalCooking #MasalaMaking #IndianCuisine #AncientTechniques #FreshFlavors #SpiceGrinder #CulinaryTradition” taken in ITC Maurya, New Delhi by @ruchioswal

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2 years ago

🌊✨ The Magic of Rann of Kutch Sea Salt ✨🌊

From the vast, sun-scorched lands of the Rann of Kutch, this unique sea salt is a true gem of nature. Harvested from the saline marshes of Gujarat, it’s packed with minerals and has a distinctive texture that enhances every dish. 🌿

Whether it’s a dash in your salads, sprinkled over grilled veggies, or used to elevate your traditional Indian dishes, this salt brings an unmatched depth of flavor. A perfect blend of purity and earthiness that chefs and food lovers swear by! 🍽️

#RannOfKutchSalt #SeaSalt #GourmetFlavors #FoodieFinds #IndianSpices #CulinaryTreasures #FlavorsOfIndia #SaltWithAStory #NaturalGoodness #CulinaryJourney #raanofkutch #followforfollowback taken in Gujrat by @ruchioswal

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2 years ago

“Whip up this Persimmon Apple Crisp in no time—simple, delicious, and oh-so-satisfying! 🍂✨ #EasyRecipes #veganglutenfreedairyfreeorganic by @ruchioswal

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2 years ago

An early Christmas treat from my daughter @sohineeats—thank you for such a thoughtful and heartfelt gift! 🎁

What an exquisite artisanal collection of chocolates featuring exotic flavors like saffron, cardamom, and candied fennel seeds, crafted by the legendary @chefvikaskhanna! These aren’t just chocolates—they’re pure art and pure joy. 🍫

Feeling so grateful for this indulgent experience and the love behind this gift. ❤️

#Sohineeats #ChristmasGift #ArtisanalChocolates #TeamvikasKhanna #GratefulHeart #Gourmet #Foodies #BunglowNY #ChefVikasKhanna #ChocolateLovers taken in San Francisco, California by @ruchioswal

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2 years ago

Foodies, let’s see your choice! Comment your favorite four-letter foodie word from the list and tag your friends to join the fun! 🍽️ by @ruchioswal

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2 years ago

Delicata Squash topped with Beetroot Millet Pilaf

🌿 Vibrant and wholesome! 🌱
Presenting my favorite winter dish: Delicata Squash with Beetroot Millet Pilaf. Packed with nutrients, stunning colors, and irresistible flavors! Here is a recipe for you to try.

Ingredients
• 1 Delicata squash, cut into thick rounds or in halves and deseeded
• 1/2 cup cooked millet
• 1 medium beetroot, roasted and chopped
• 1 small red onion, finely chopped
• 1 garlic cloves, minced
• 1/2 cup spinach, chopped
• 1/4 cup pistachios crushed
• 2 tbsp olive oil
• 1/2 tsp cumin powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
. 1 teaspoon lemon juice
Instructions
1. Preheat oven to 400°F (200°C). Drizzle olive oil over the squash halves, sprinkle with salt, and roast for 25-30 minutes until tender.
2. In a pan, heat 1 tbsp olive oil. Sauté onion and garlic until fragrant.
3. Add the grated beetroot, spinach, cumin powder, smoked paprika, and cooked millet. Mix well and season with salt and pepper.
4.Top or fill the roasted squash rounds / halves with the beetroot millet mixture.
5. Optional: Sprinkle with crushed pistachios and bake for an additional 5 minutes.
6. Garnish with fresh parsley or cilantro before serving.

📌 Save this for later if you’re looking for a plant-based masterpiece that doubles as comfort food!

What’s your go-to ingredient for adding a pop of color to your meals? Tell me in the comments below! 💬

#HealthyEats #SeasonalFood #FarmToTable #DelicataSquash #MilletLove #BeetrootMagic #PlantBasedCooking #ComfortFood # @followers #vegandairyfreegluten-free taken in San Francisco, California by @ruchioswal

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2 years ago

✨ Fusion Flavors at its Finest! ✨
Traditional South Indian Uttapam meets global goodness! 🌍

Topped with:
🥑 Creamy avocado
🌱 Fresh power greens
🥕 Crunchy carrots
❤️ Sweet-tart pomegranate arils
🥙 A dollop of savory hummus

Every bite is a burst of health, flavor, and creativity.

How do you like to mix tradition with modern vibes? Share your favorite fusion combos in the comments!

#FusionFood #UttapamLove #HealthyEats #FoodInspiration #SouthIndianWithATwist #CreativePlating #@followers #vegandairyfreeglutenfree #millet #proteinpacked #fiberrich #nutridense

Would you like to make it? taken in San Francisco, California by @ruchioswal

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2 years ago

Beetroot Kanji

“Fermented to perfection: A soul-soothing glass of Kanji!”
A vibrant, immunity-boosting probiotic drink packed with health benefits.

Ingredients for kanji

• 1 cup raw beetroot, peeled and sliced
• 1 tsp sea salt (Celtic salt)
• 1/8 tsp chili powder
• 1/4 tsp cumin powder
• 1 tbsp yellow mustard seed powder
• 4 cups water (boiled and cooled)

How to Make Kanji

1. Add sliced beetroot to a clean glass jar.
2. Mix in sea salt, chili powder, cumin powder, and mustard seed powder.
3. Pour in the water and stir well.
4. Cover the jar with a muslin cloth and leave it to ferment.
5. After 2–3 days, check the taste. Once it’s tangy and sour, it’s ready to serve.
6. Refrigerate so it does not over ferment.
7. Pickled beets are a byproduct of kanji, pair them with salads, sandwiches, or enjoy them as a side dish.
👩‍🍳 Poll time!
🅰️ Yes, I’m ready to try it!
🅱️ Hmm, not my style.

Cast your vote in the poll and let’s see if this recipe is a hit or a skip! 💬 Drop your thoughts in the comments, too—I’d love to hear what you think.

#BeetrootKanji #ProbioticDrink #HealthyLiving #ImmunityBoost #FermentedFoods #NaturalProbiotics #GutHealth #HealthyDrinks #TraditionalRecipes #VeganDrink #CleanEating #HomemadeGoodness #HealthBenefits #IndianRecipes #WellnessJourney #BeetrootLovers #ImmunityBooster #HealthyLifestyle #FermentationFun #HealingFoods ##FoodiePoll #RecipeIdeas #CookOrNot #FoodInspo #@followers #@topfans taken in San Francisco, California by @ruchioswal

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