Chef Dipika Biswas combines artisanal craftsmanship and a flavour-first philosophy to elevate plant-based cuisine inside Debi’s Plant-Forward Kitchen
VINIKA VISWAMBHARAN
NT BUZZ
Step into the bold kitchen in Camurlim and you will find food that is unapologetic for being vegan. There are no substitutes and no attempts to mimic something else. Instead, there are glossy jars of caramelised onion jam, elegant French-style bakes, slow ferments, and desserts that look like they belong in a boutique patisserie window
in Paris.
At the heart of it all is chef and founder of Debi’s Plant-Forward Kitchen Dipika Biswas, known to many simply as chef Debi, whose approach to plant-based cooking is rooted in classical training and flavour. “Plant-based food doesn’t have to feel like a compromise,” she says. “It should feel indulgent, comforting, elevated. Delicious first. Always.”
Biswas trained at Le Cordon Bleu in London, where she completed a diploma in Plant-Based Culinary Arts and refined her skills in French technique and professional kitchens. The experience sharpened her vision. Vegan food, she realised, could be luxurious and chef-led rather than niche or restrictive. “I didn’t want to make ‘good for vegan’ food,” she explains. “I wanted to make food that’s just good. Food that stands on its own.”
That philosophy now defines Debi’s Plant-Forward Kitchen, a Goa-based brand specialising in gourmet vegan bakes, French-inspired patisserie, artisanal pantry staples, and custom products for cafés and restaurants. Everything is crafted in small batches with careful attention to texture, finish, and flavour layering.
For Biswas, technique is non-negotiable. “You can’t shortcut skill. Whether it’s a cookie or a savoury jam, it deserves the same respect.”
Her journey began quietly, almost accidentally. What started as cooking for herself slowly turned into experimentation, then sharing, then repeat requests from friends and family.
“I’d test flavours in tiny batches and people would say, ‘I need this again.’ That kept happening,” she recalls with a laugh. “At some point I thought, this isn’t just cooking anymore. This is a brand waiting to happen.”
She describes the idea as something that “grew slowly, like a recipe you keep improving every time you make it”. There was no grand launch moment. Instead, there was steady practice, refinement, and belief.
Today, her product range spans two distinct worlds. One is indulgent and bakery led. Think cookies, cakes, Swiss rolls, and refined patisserie that feel both nostalgic and contemporary. The other is deeply practical but still luxurious. Savoury jams, dips, sauces, spreads, krauts, and ferments designed to elevate everyday meals.
“I love the idea of a jar that instantly upgrades dinner,” she says. “Something you open and suddenly everything tastes restaurant level.” Her customers reflect this balance. They are not exclusively vegan. Many are simply curious, quality driven eaters. “My audience is urban, aspirational food lovers who care about taste and aesthetics,” she says. “They’re health aware but not boring about it. They want flavour, not lectures.”
Her core demographic ranges from conscious consumers and flexitarians to dessert enthusiasts and busy professionals looking for convenience without sacrificing quality. Cafés and boutique restaurants form another growing segment, relying on her for consistent, premium plant-forward components.
Goa, she believes, has been central to shaping the brand’s identity. The state’s easy rhythm and experimental food culture provide both ingredients and inspiration. “Goa gives me seasonal produce, tropical flavours, herbs, and a really open minded audience,” she says. “People here are willing to try fermented flavours, artisanal products, and new ideas. They get it.” There is also the creative energy of the place, she adds. “It’s boutique and intimate. That pushes me to keep things elevated but personal, never mass market.”
Running a small food business, however, is far from romantic. Biswas is candid about the challenges. She handles everything from sourcing and production to packaging, pricing, marketing, and customer experience. “The hardest part is doing everything at once while keeping the quality high,” she admits. “You’re making chef level products and also managing deliveries and operations. It’s a lot.” Scaling without losing the brand’s soul is another constant tension. “I want growth, but I never want it to feel factory made. The craft has to stay.”
“My favourite is when someone says, ‘I can’t believe this is vegan. It’s actually so good.’ Not because I need validation, but because I know I’ve changed their perception.” Repeat orders mean even more. “When people come back and trust your flavours without asking questions, that hits different. It means you’re part of their life.”
She also speaks of balance. “I want to build something massive but still be present for my family. That matters just as much.” Orders currently happen through Instagram messages or a phone call, with most products made to pre order.
In Biswas’ hands, plant-forward cooking is not a limitation. It is a canvas. And with each jar, bake, and batch, Debi’s Plant-Forward Kitchen is quietly redefining what conscious food can taste like. “Every product is thought through. Every flavour pairing, every finish,” she says. “This isn’t about trends. It’s about creating food that feels premium, comforting, and exciting while staying completely plant based and cruelty free.”
