About Me

About Me

As a child I learned to love baking through many hours spent in the kitchen enjoying the tastes and smells of cookies, cakes and pies with my mom and my sister . A lot of the basic technique I use to create new recipes today comes from things my mom taught me in the course of changing or adding to recipes to suit her own purposes. She still gives me her two cents and sometimes a hand when I am working on something new.

In 2003 I went vegan after having been vegetarian for about 5 years. Initially I was unsure of myself in the kitchen and I tried vegan cookbooks without much success. It wasn't until I returned to what I had learned as a child and started adapting recipes from conventional cookbooks to be vegan and creating entirely new vegan recipes through trial and error that I was able to enjoy cooking again. After a few years I found myself getting much too excited about creating new recipes and sharing them with friends in person and on social networks to the point that I am pretty sure it started to get on their nerves. That was when I realized I needed to start a cooking blog so I could share recipes with other vegans who would be excited about them too. In May 2009 I started The Vegan Kitchen blog and that is pretty much the story of The Vegan Kitchen!

At VEGAN KITCHEN, our number one priority is to ensure that you will leave happy. That's why we provide flavorful plant-based cuisine that emphasizes freshness and quality above all else.

WHO WE ARE

We're a small locally owned business and we love supporting other small locally owned businesses. We get all of our bread from local sources and try our hardest to buy directly from farmers or purchase local produce when we can. When you eat at VEGAN KITCHEN, you can feel good knowing that your money is staying in our local economy and helping small businesses do big things.

HEART(LAND)

At VEGAN KITCHEN , we make it easy to have a healthful and filling meal. Since we omit meat, dairy, eggs, and nasty ingredients like high fructose corn syrup and hydrogenated oils, while featuring a vegetable-centered menu, we take pride in providing a healthy alternative for our customers.

HEALTHFUL

When Sulochana adopted a vegan diet over 20 years ago in Colombo, Sri Lanka, the concept of owning and being the head chef of an entirely plant-based vegetarian restaurant seemed so far fetched, it wasn’t even worth considering. Throughout college, Phillips worked in vegetarian-friendly restaurants where she found her passion in cooking, taking advantage of every opportunity to show off his chops to friends and family. After a few failed career moves, her wonderful husband, Anjana, suggested that her start cooking for people professionally. He took to it, going back to working in restaurants, immersing himself in food, and refining his technique. After several years of working side catering gigs and selling seitan to restaurants, on top of working a full-time job, he had saved up enough money to open VEGAN KITCHEN in the City Market. They opened to much fanfare and lines out the door, and since opening a year and a half ago, they have become a fixture in the Colombo food community. Three Carrots has received praise both locally, when they were voted Best of Indy in both Vegetarian Restaurant and Best New Restaurant in Nuvo, and nationally, when BuzzFeed heralded Three Carrots as one of the 20 best vegetarian restaurants in the country.