Vegan-Vegetarian Kitchen


FREE Global Online Session 

Sunday 24th April 2022

U.S.A 9 am till 3 pm EDT

U.K 2 pm till 8 pm GMT

East Africa 5 pm till 11 pm EAT

Mauritius  6 pm till midnight MST

India 7.30 pm till 1.30 am IST 

Hong Kong  10 pm till 4 am HKST

(All times are in GMT (Greenwich Mean Time))

Seema Bhatia


2.00 pm

Introduction Host

Seema Bhatia 

Seema was born and raised in Nairobi, Kenya. Her culinary interests developed at an early age founded on a family food business. Extensive travels in Africa, India and South East Asia have allowed her to follow her culinary passion and grow her knowledge on the effects of food on the mind and body. Using secret skills handed down from grandmother to granddaughter with the belief that you are what you eat she draws from the ancient practices of Ayurveda and Mayan wisdom, curating healing spice blends, immunity enhancing yogic teas, self care prescriptions and other wellbeing foods. Ones thought process and method breathing  can positively or negatively impact ones mental and physical health. Seema is a qualified Breath, Water & Sound teacher with The Art of Living.
Her intertwine of diet, breath work, meditation and self care prescriptions nourish the mind, body and soul and put one on a journey of greater wellbeing allowing one to live their  life to the fullest. Seema has successfully shared her skills and knowledge with corporates and individuals over many years in Hong Kong and Singapore and is now based in Oxford.
Seema  is passionate about  music and dance and she enjoys producing and hosting kitchen episodes.

Kiran Robinson


2.05 pm

Kiran Robinson


Kiran Robinson born in India, with a career span of 30 years in the hospitality field, over 3 continents, started her journey in Hong Kong. Chef, Entrepreneur, Founded the niche brand ‘Tazah’. Food Futurist/Stylist, Concept Designing, Wedding Planning were all part of her commissions. Kiran was successful in receiving IFB Government Tenders.
Kiran was offered the role of Hospitality Food Services Operations, managing The Executive Dining, Catering, and Event Services in one of the top hospitals in The Bay Area. Serving 10,000 employees daily for 17 years. Kiran was instrumental in the planning of the opening of the new, state-of-the-art, hospital in Palo Alto.
Co-Founder of Malawi Children’s Mission, 2007- till present. Serving vulnerable children by providing Nutrition, Education, Healthcare and Life Skills.
Focused on community building Kiran works with chefs and women entrepreneurs. Her mission is to impart her experience in hospitality through writing, speaking, and coaching. Currently based in Luxembourg, she wrote her first book ‘Seva, The Art of Hospital’, which was launched in November 2021.
Learn more about Kiran at

Teressa Siu

(Hong Kong)

2.15 pm

Teressa Siu

Celebrating Spring the TCM Way 

Articulate and charismatic, Teressa Siu’s biggest joy is seeing her audience BE happy and laugh! Teressa is an international wellness speaker, TV Host and mental health educator who is inspired to inspire her audience to be well.   You will learn along with a lot of ‘food for thought’, holistic tools to ground, relax, release, nourish and ‘spring’ right into a season of wellness and happiness.

An experienced educator of journalism, communication, media, life and well-being, Teressa is a certified yoga teacher, integrative nutrition and health coach and L2 Reiki practitioner. A natural people lover, she magnetizes clients of all ages around the world with the youngest audience at 1.5 years old and the oldest at 93.  

She specialises in wellness curriculum, strategy and implementation and works closely with corporates and schools. Teressa is advisor for Global Community Health and BRICSCESS and APCESS – international organisations that promote life-long healthy living for children.

It’s Spring Always –   Integrative TCM Wisdom for Happiness and Well-being by Teressa Siu TV Host, Intl Wellness Speaker, Mental Health Educator



Alisha Jain


3.15 pm

Alisha Jain

Seasonal Vegetarian Kozhambu

Born and brought up in New Delhi, India, Alisha moved to London at 16 years old and has been passionate about creating recipes and cooking since she was a little girl. At 22 years old she is now a psychology masters graduate and is passionate about wellbeing both mentally and physically, and is therefore using her vegan social media page to promote healthy living, mostly through her recipes! 
Alisha has been vegan for just over a year and has dived into her Indian roots and started learning the health benefits of using nature and plants as her source of medicine, using naturopathic and Ayurvedic teachings. She also started learning about Dr. Sebi’s nutritional guide to alkaline eating and how a lot of his teachings correlate with ancient Ayurvedic teachings.
Alisha will show how to make Seasonal Vegetarian Kozhambu


– Spring veg (amaranth, eggplant & okra)
– 1 tsp sesame oil 
– 1 tsp mustard seeds
– 1 tsp cumin seeds 
– 1 sprig of curry leaves (6-8 leaves) 
– 1 red onion 
– 1 tomato 
– 1 tbsp dried tamarind soaked in 1/2 cup water
– 1 tsp turmeric powder
– 1 tsp Kashmiri red chilli powder 
– 1 tsp coriander powder 
– 2 tsp rock/sea salt 
– 1/2 tsp cracked black peppercorns 
– 1/2 cup coconut cream (made from fresh coconut flesh and water) 
– Fresh coriander for garnish 
– Slice of lime/lemon



– Soak dried tamarind in hot water, leave it to sit for 10 minutes then squeeze out all the pulp 
– Blend the coconut flesh with water to make coconut cream 


– Add the sesame oil to a saucepan, then add the mustard seeds, cumin seeds and curry leaves until they start to crackle 
– Then add the red onion and sauté until translucent and slightly golden 
– Then add the tomatoes and some salt, and let it cook down with the lid on for about 5 minutes 
– Add in the spring veg (okra and eggplant only at this stage) 
– Add the dried spices- turmeric, red chilli, coriander powder and black pepper to the pan, then strain the tamarind water into the pan as well, add the salt and let it cook for 5 minutes until well combined 
– Then add the freshly blended coconut cream (do not strain) and cook for another 5-7 mins
– At this stage throw in the chopped amaranth and only cook for 2 mins
– Mix well, turn the gas off and serve it over a bed or rice and garnish with fresh coriander and a slice of lime/lemon



Kiran Robinson


4.00 pm

Kiran Robinson in conversation with Seema Bhatia

Exploring Morocco

Alisha Jain


4.30 pm

Alisha Jain

Seasonal Vegetarian Kozhambu

Finished and Garnished Display 



Seema Bhatia

(Hong Kong/U.K)

5.00 pm

Seema Bhatia in conversation with Kiran Robinson

Sharron Rose



6.00 pm


Sharron Rose

Sharron Rose, M.A. Ed., president of Sacred Mysteries Productions, is a filmmaker, choreographer, composer, author and teacher. As a scholar in world dance, music and religion, her training and research includes ballet, modern dance, Kathak, Middle Eastern, Flamenco and African dance. She is also known for her unique reconstruction of the dance, music and ritual of Ancient Egypt. She has received grants and awards for her work including a Fulbright Senior Research Fellowship to conduct extensive research into the art, culture and spiritual traditions of North India where she became the first American disciple of Kathak Queen Sitara Devi.

Sharron loves cooking and entertaining guests at home regularly. She will sharing her tips and a recipe too.

Wai Ching Lee


6.00 pm

Dr Wai Ching Lee

Culinary Exploration in Ecuador

Dame Rev. Dr. Wai-Ching Lee, is a Holistic Health Counselor and Culinary Consultant In Holistic Nutrition she has adapted many recipes for her clients with cancer, and other health concerns with Applied Kinesiology testing to ascertain the most suitable and non inflammatory foods for optimal health.

She has had a gastronomic career in the culinary arts in San Francisco as an event planner and caterer, after a career as a flight attendant where she had many opportunities explore food anthropolgy. She continues researching on food as cellular information as well as being a passionate taste adventurer. She enjoys wild and urban foraging and reverse engineering in the sampled dishes.

Her love for nature and affinity with plants started when she was 5, running in the fields and farms in Penang, Malaysia , eating the wild herbs and knocking down fruit from trees.

She joined the Nature Society early in Singapore and has been in Organic, Permaculture and Biodynamic movements in all the places she has lived in, growing and buying locally, and experimenting with local recipes. She emphasizes the ecology of self to the planet, as a restorative eco-spiritual journey.


Summary and Panel Discussions


Technical Director –  Nishit Kotak 

Luxembourg Producer/Host – Kiran Robinson

Kitchen Episodes Producer/Host – Seema Bhatia 

Production Director/Anchor  – Dr Honey Kalaria

Mauritius Co-Ordinator/Host – Saivani Samboo

U.S.A Co-Ordinator/Host – Sharron Rose

Host Director – Simran Ahuja 

Creative Director – Sarita Menon

Media Team – Kesh Morjaria 

Host Team –  Seema Bhatia, Kiran Robinson, and Sharron Rose

Back Up Team –  Dr Lalit Sodha, Dr Sheila Dobee, Dr Milen Shah,         Dr Wai Ching Lee, Shivali Ruparelia, Ravi & Sushma Bhanot,          Deepa Vithlani, Shivani Vithlani and Dr Ju Lee Tay

Facilitator Team – Various

Channel Partners – Hindu Forum of Europe, MentalHealth_Connect, Hindu Matters in Britain, Enrich, Sanskruti, Simran Ahuja Official, Diwali in London, Bhakti Sagar TV, Sarita Sabrawal Official and many more.

Special Thanks : Strategic Web Success and



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