Start Your Year Right with These Restorative Vegetarian Recipes

From the moment you step inside Besharam in San Francisco’s Dogpatch neighborhood, you sense a kitchen that wears its heart on its sleeve. Chef and co-owner Heena Patel has built Besharam as a space of fearlessness, where childhood flavors from Gujarat sit side-by-side with California’s seasonal bounty.

The name itself, which loosely translates to “shameless,” signals her intention: bold, expressive cooking rooted in heritage and unafraid to evolve. Over years of developing her voice, Heena has reinvested in vegetarian traditions with a modern twist. At Besharam, her plate is a bridge between memory and experimentation: the Gujarati dishes she absorbed at the table with her mother and aunts, reinterpreted with Californian produce and a lightness of touch.

Thomas J. Story

This collection of recipes—poori, Ringan no Oro, Gajar Halwa, Malai Koftas—draws on that same sensibility: comforting, deeply flavored, and rooted in plant-forward traditions in dishes that nourish the body as well as delight the palate. Many of these dishes lean on ingredients long prized for their health benefits: turmeric for its natural anti-inflammatory properties, cumin and asafoetida for their digestive support, and fresh herbs for brightness and micronutrients. Legumes, vegetables, and nuts provide slow, sustaining energy—proof that comfort food can be both grounding and good for you.

Thomas J. Story

In a season when we often crave warmth and centering, these dishes invite us to slow down, savor textures, and remember that “healthful” need not mean austere. Think of them as a kind of culinary wellness: food that heals through pleasure, through connection to tradition, and through the slow alchemy of spice and technique. Let Besharam’s heart become yours at the stove.

Get a Taste of Gujarat at Home

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Ringan no Oro

Smoky spiced eggplant takes center stage in this Gujarati classic. Fire-roasting draws out deep flavor without heavy ingredients, while tomatoes, onions, herbs, and a touch of lemon create a lively, nourishing dish that’s naturally plant-based and full of character.

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Malai Koftas

A North Indian favorite, malai koftas pair crisp potato-paneer dumplings with a spiced tomato-cashew sauce that’s lighter than it looks, thanks to fresh aromatics and a careful tempering of spices. Served with rice or bread, it’s a wholesome, celebratory dish meant for sharing.

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Pooris

These golden, puffed breads bring joy to the table without excess—made with whole-wheat flour, they’re light, crisp, and best enjoyed fresh from the oil. Making them at home turns a simple meal into something memorable, especially when paired with bright, vegetable-forward sides.

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Gajar Halwa

This fragrant carrot halwa celebrates the natural sweetness of carrots, slowly cooked down with cashews and warm spices. It’s rich and satisfying but also rooted in whole ingredients—proof that dessert can be both indulgent and balanced.

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