About

Specialising in healthy desserts, keto friendly meals and delicious baked goods, this Bandra based bakery serves up guilt free food that allows its consumers to indulge wholeheartedly. Run by home chef Sana Seth, A Vanilla Bean has been featured in Vogue and is a known favourite amongst those aiming to eat healthy. Themed cakes are their specialty, but they also create fulfilling meals and desserts that have one coming back for more.

Review

Eating healthy during quarantine can certainly prove to be a challenge, especially for those who aren’t naturally inclined towards cooking. But with fresh and innovative daily meals, A Vanilla Bean has allowed its consumers to have something new and delicious all the time. A simple addition to their broadcast list on Whatsapp gives one a look into their menu for the day, and with contactless delivery, the consumer is ensured a healthy, organic and fresh meal right at their doorstep.

They are no strangers to inventiveness as each meal is different from the last. Organic ingredients allow for a reliable and satisfying experience. Most of their dishes are vegan and gluten free, so satisfying one’s cravings without compromising the diet is incredibly easy with their menu.

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Summer/Monsoon Salad – organic red rice with roasted seeds, fresh cherries, mango, caramelized onions, grilled radish and zucchini, on a bed of freshly harvested pak choy, drizzled with walnut and truffle dressing, topped with slightly roasted parmesan.

Thai Salad – mango tossed together with carrots, baby tomatoes and lemon balm leaves tossed in a peanut and thai dressing.

From left to right

Haricot Bean Salad – haricot beans with grilled leek, roasted broccoli, cherries, olives. sunflower seeds and parsley in a citrus thyme dressing.

Chickpea Salad – roasted chickpeas, broccoli and corn with zucchini and olives in a cucumber and garlic dressing.

From left to right

Japanese Noodle Bowl – vermicelli noodles, shitake mushrooms and corn tossed in a deep rich ginger dressing and sprinkled wtih toasted sesame seeds.

Vermicelli Noodle Salad – purple basil, sweet corn, arugula, brussel sprouts and vermicelli rice noodles tossed with roasted onions and served with baba ganoush.

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Quinoa Salad – red and white quinoa with fresh parsley and sage dressing over a bed of grilled peppers, sun dried tomatoes and pomegranate, sprinkled with sunflower seeds.

Focaccia – garden focaccia flatbread with summer veggies and sour cream and sumac sauce.

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Brussel Sprouts and Pasta Salad – brussel sprouts, micro-greens, sweet corn, zucchini and fresh penne pasta tossed with toasted nuts and served with olive bread and a tangy lemon citrus dressing.

Roasted Veg Salad – kale, corn, grilled mushrooms, broccoli, carrots, cherry tomatoes, tangerines and quinoa pasta mixed in a sweet paprika dressing.

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Organic Rice Salad Bowl – peas, mushroom, sweet potato, red/yellow/green bell peppers, with red organic rice in a sweet onion and poppy seed dressing.

Beetroot Salad – beetroot leaves and beetroot chunks tossed with grilled carrots, sweet potato, bulgar wheat and caramelised onions in a lemon tahini dressing.

From left to right.

Raspberry Dark Flourless Chocolate Cake.

Fathers Day Themed Cupcakes.