The course we needed didn't exist.
So we built it.
The Vegan School is India's first plant-based culinary school. Since September 2022, 217 students from 31 countries across six continents have trained with us in Goa.
We were named Impact Maker Of The Year 2026 at the Vegan India Conference.
OUR STORY
In 2021, Nisha — a passionate home cook and longtime vegan — wanted to study plant-based cooking professionally. We searched for a structured vegan culinary course in India. There wasn't one.
So Nisha flew to Sweden, earned her diploma at Vegchef Academy, and cooked at Vaxthuset, a vegan fine-dining restaurant in Stockholm. Meanwhile, back home, Ashish kept thinking: there must be others like her — people who can't fly to Europe to learn this.
That thought became a plan. And the plan became The Vegan School.
We've been running batch after batch ever since — growing through word of mouth, honest teaching, and food that speaks for itself.
Meet The Founders
Chef Nisha Garg
CHEF INSTRUCTOR
Nisha has over 6+ years of experience working in kitchens around the world. She holds a diploma in plant-based cooking from Vegchef Academy in Sweden and has worked at Vaxthuset, a vegan fine-dining restaurant in Stockholm.
She is the heart of The Vegan School's kitchen. Nisha designs the curriculum, leads the hands-on classes, and personally trains every batch. Her teaching style is patient, precise, and generous — she wants you to understand the "why" behind every technique, not just follow a recipe.
Students often say that Nisha's classes feel less like instruction and more like cooking alongside someone who genuinely cares whether you get it right.
Ashish Santhalia
COURSE DIRECTOR
Eight years in education, a Master's in Global Sales & Marketing from Austria, and a B.Ed from India. Ashish handles everything beyond the kitchen — admissions, student experience, partnerships. He writes weekly about plant-based cooking and food science on The Vegan School blog.
I'm also your first point of contact. If you reach out to us, you'll likely hear from me.
Outside the school, I write weekly on Medium about plant-based cooking, fermentation, and food science. Read along here.
What We Believe
Good food can change lives. We've seen it happen — in our kitchen, with our students, batch after batch.
Our mission is to make plant-based culinary education accessible, practical, and world-class. We teach people to cook with plants — not as a compromise, but as a craft. Whether you're here to build a career as a vegan chef or to cook better meals at home, the skills you develop with us are real, lasting, and transferable.
We believe in cooking for health. Most modules in our program are rooted in whole-food, plant-based principles. Our students learn not just how to cook but also why certain foods support gut health, cardiovascular wellness, and long-term well-being.
We believe in cooking for the planet. A plant-based diet is one of the most direct things anyone can do for sustainability. We don't preach — we teach. And the food does the convincing.
We believe in learning by doing. Our course is 100% hands-on. You cook every single day. There are no lectures to sit through, no theory-only weeks. You learn with your hands, and you leave with skills you trust.
Our Track Record
Numbers tell part of the story.
Our alumni are doing meaningful work across the plant-based food world.
Some have opened their own cafés and restaurants. Others work as personal chefs — including for Virat Kohli and his family. Several run cloud kitchens, host pop-up dinners, develop recipes for brands, and lead wellness retreats.
Not every graduate goes the professional route — and that's equally valid. Many came to The Vegan School for personal growth, better health, or a deeper love of food. They cook for their families, host dinner parties, and share what they've learned with their communities.
What connects all of them is this: they left The Vegan School cooking with confidence, creativity, and purpose.
Some of our Alumni Ventures
Our Chef Instructors
We've brought together some of the best chefs currently based in India. Each one is a specialist. Each one teaches with passion and precision.
CHEF INSTRUCTOR
Diploma in plant-based cooking. Worked at Vaxthuset, a vegan fine dining restaurant in Stockholm. Designs and leads every module of the course.
MUSHROOM SPECIALIST
Brings deep expertise in cooking with mushrooms — varieties, techniques, and flavour possibilities. Runs a Tamil-style vegan restaurant in South Goa and OG Mushroom, a ready-to-use processed mushroom brand.
SUSHI & JAPANESE CUISINE SPECIALIST
Spent time in Japan studying the craft. Known in Goa as the Sushi Queen. Runs a cute cafe called AVZ in Goa. Has helped multiple restaurants design their sushi menus.
FOOD PHOTOGRAPHY
A professional food photographer who teaches storytelling through food photography. Runs AceArcher Media, a media house. Brings a sharp eye for composition, lighting, and making plant-based food look as good as it tastes.
FERMENTATION & SOURDOUGH
A sourdough baker and fermentation specialist. Runs Fermenstation and FTR, India's first vinyl record bar. Deep understanding of cultures, starters, and the science of fermentation.
COFFEE WORKSHOP SPECIALIST
Takes students through the complete bean-to-cup experience — from farming, processing, and drying to roasting, cupping and brewing using different equipment. Runs Full of Beans, a roastery in Goa.
Why Goa
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Easy to reach — international airport, simple e-Visa for most countries (3–4 days, online)
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English is widely spoken; friendly, safe, and welcoming for solo travellers
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Affordable cost of living for the length of the course
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One of India's most food-forward states — fresh produce, thriving café culture
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On-campus accommodation 1.5 km from school, with daily pickup
Frequently asked questions
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