Pooja Jhunjhunwala is the pastry chef and recipe developer behind The Global Vegetarian, sharing vegetarian dishes that connect her Indian roots with cuisines around the world.
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Pooja’s happenings, collected from public sources, plus her backstory and Starbook, where fans write.
Pooja shared a party dip built with whipped paneer, crispy chickpeas, chutneys, sev and pomegranate. It brings her chaat-dip approach to a Diwali spread.
theglobalvegetarian.com7-Layer Chaat Dip Recipe | Indian Party Dip with Whipped PaneerHer new brown-butter cookie bars give leftover Halloween candy a second outing in a dessert made for sharing.
theglobalvegetarian.comLeftover Halloween Candy Cookie BarsPooja published a baked cheese-and-pizza-sauce dip topped with a sour cream spiderweb and olive spiders.
theglobalvegetarian.comSpiderweb Pizza Dip Recipe - Easy Halloween Baked Pizza DipHer Indian fusion nachos use toasted naan, paneer, corn and melted cheese, finished with cilantro yogurt sauce and tamarind-date chutney.
theglobalvegetarian.comPaneer Naanchos Recipe — Cheesy Indian Naan NachosPooja shared a caprese-style platter pairing heirloom tomatoes and burrata with basil, crostini and balsamic dressing.
theglobalvegetarian.comHeirloom Tomato Burrata Caprese Salad PlatterFollow Pooja for vegetarian recipes, baking and food discoveries.
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