Compassion India magazine had organized ‘Bombay Vegan Party’ on 1 November 2021. The event comprised a Lunch & Dinner party to a packed restaurant. It is perhaps for the first time, that an upcoming gastropub has joined hands with vegan medical doctor, Dr Rupa Shah, Founder, Compassion India, to throw a bash on World Vegan Day. The focus was The Vegan Party menu that offers a broad spread of curated plant-based delights by an inhouse master chef.
Restaurant Launches ‘The Vegan Party’ Menu
Eponymous to the iconic London Taxi, the Sobo gastropub is the place where it’s at! And it’s hard to miss when you are at Kamala Mills. The pub exudes an urban city vibe, while its exhaustive global menus–from European, Continental and British, to South Indian and now, ‘The Vegan Party, are a huge draw.
Where Great Food Brings People Together
The social was set in an intimate-type venue that enabled part-goers to better connect with established professionals who were keen to make a difference to the planet. What’s more, the party helped those present discover and support vegan businesses and sustainable products, and enjoy ethically, and locally produced gifts. Bombay vegan Party was an opportunity where people could connect with professionals and find that this is a supportive and friendly event. Dr Rupa Shah, Founder of Compassion India magazine stated, “Bombay Vegan Party is a one-of-a kind event that aims to bring people together on World Vegan day to enjoy a well-curated menu of amazing vegan dishes and have a good time.”
HIGHLIGHTS OF THE EVENT
Guests were entertained with lucky draws, quizzes that was pushed to full throttle with music and dance towards the end of the day.
GUEST LIST
KUNTAL JOISHER
Kuntal Joisher is the first Indian vegan mountaineer who has scaled Mount Everest twice. On 15 May 2018, he stood on top of Mt. Lhotse, the fourth highest mountain in the world at 8516 meters. During the course of the expedition, Joisher only consumed vegan food, and used only vegan gear including a one-piece synthetic suit made completely from animal-free material, as well as mittens and gloves constructed devoid of down or leather. Earlier, he had climbed Mount Everest from the south side on a completely plant-based diet and reached the summit on 19 May 2016. He is also the first mountaineer to have climbed Mt. Manaslu, Nepal, the eighth highest mountain in the world, on a completely plant-based diet. He reached the summit on 1 October 2014.
SIDDHARTH SHUKLA
Siddharth Shukla is India’s first vegan two-time Ironman athlete. Ironman is the world’s most gruelling long-distance triathlon organised by the World Triathlon Corporation. It is a 2.4 mile (3.86 km) swim, a 112-mile (180.25 km) bicycle ride and a marathon 26.22-mile (42.20 km) run, raced in that order and without a break. It is considered one of the most difficult one-day sporting events. The entire race has to be completed in 17 hours, which Siddharth successfully achieved. He was a non-vegetarian growing up, but after seeing a goat being slaughtered at the butcher, he decided to give up meat and become vegetarian and soon he became vegan.
ORGANIZER, Dr RUPA SHAH
The magazine has been published by circleOhealth, a Mumbai-based publishing
company founded by vegan medical doctor, Dr Rupa Shah. She has authored books
like ‘Dairy Alternatives’ in 3 languages and ‘What About My Calcium?’ She is also a
speaker and has co-curated India’s biggest ahimsa or vegan-based business event in India called Global Vegan Business Expo 2020.
GOURMET VEGAN FOOD
The Bombay Vegan Party with the masterchef team at London taxi, presented a vegan platter comprising of the best ingredients and raw vegan materials especially sourced from the best brands in Mumbai, and even outside. The multi-course plant-based menu comprises Drinks Salads, cheezy Pizzas, Baos, Starters, Burgers, Main Course, Desserts, Ice Creams and Cakes. Each dish had been carefully curated to tease your palate and leave us yearning for more.
NOTE: Precautions Taken: All measures were taken by the organizers to ensure that the venue is sanitized before and after the event. The highest measures of safety was implemented to sustain the quality of food.
