For 17 seasons, millions of Top Chef fans watched host Padma Lakshmi eloquently critique meals prepared by some of the country’s brightest culinary stars. The show’s likable and knowledgeable host was responsible for shaping a generation of chefs and food trends.
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Lakshmi left Top Chef at the end of Season 20 to make room for her other creative pursuits, such as Taste the Nation, a Hulu reality show that she executively produced in which she explores immigrant cuisines and the ways food intersects with identity and culture in America.
The six-time author, mother, host, producer, and cultural icon still loves to cook as much as she always has. The evidence is on her Instagram where the 54-year-old most recently whipped up a “jammy” eggplant dish straight from her garden, using sun-dried tomatoes given to her by chef and friend Nancy Silverton. And we all still have so much to learn from Lakshmi, especially when it comes to plant-based cooking.
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Padma Lakshmi’s key ingredients
While Lakshmi first entered the public eye as a model and actress, her love for food quickly became the focal point of her career. Born in Chennai, India and raised between India and the United States, Lakshmi’s unique cross-cultural experiences have heavily informed her culinary point of view.
She released her first cookbook, Easy Exotic, in the year 2000, and in 2024, her influence on the food world continues through her website’s curated collection of recipes.
Padma Lakshmi/Facebook
On her website, Lakshmi shares her culinary philosophy, which centers on the use of fresh, seasonal ingredients, often heavily leaning toward plant-based, with a love for spices and bold flavors.
Her background plays a key role in her cooking, as she draws inspiration from the South Indian dishes she grew up with, while also weaving in elements from other global cuisines. Her plant-based recipes stand out for their simplicity and depth of flavor.
Among her most prominent staples are lentils, green mango, and full-fat coconut milk—each providing a different dimension of flavor and texture.
Lentils, an important protein in Indian cuisine, form the base of many hearty dishes. Green mango, with its tart and slightly sour flavor, adds a refreshing contrast to savory dishes, while full-fat coconut milk lends a creamy, luxurious quality to curries and stews.
6 plant-based recipes by Padma Lakshmi
Lakshmi’s plant-based recipes are a master class in blending bold flavors with wholesome ingredients. Here are six standout dishes we’re making on repeat.
Padma Lakshmi
1Sweet Potatoes and Lentils in Coconut Milk
This comforting stew beautifully marries sweet and savory flavors. The earthy sweetness of roasted sweet potatoes pairs perfectly with hearty Puy lentils, while aromatic spices such as cumin, fennel, and curry leaves bring warmth. Full-fat coconut milk adds a luxurious creaminess, and the fresh cilantro and lime juice cut through with brightness. The dish can stand alone or be served over rice for a heartier meal.
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Padma Lakshmi
2Green Mango Curry
Green mango is the fruit in its unripened form. This dish brings a crisp, sour bite, balanced by the heat from cayenne pepper and the rich, nutty flavor of sesame oil. The sizzling mustard seeds and curry leaves add aromatic depth, while the sulfuric spice asafetida provides an earthy undertone. It’s a raw, refreshing side that highlights the boldness of simple, fresh ingredients.
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Padma Lakshmi
3Kumquat & Ginger Chutney
This spicy condiment can elevate any meal. Fresh kumquats are salted and then cooked with fragrant fennel seeds, curry leaves, ginger, and green chilies. The addition of kaffir lime leaves, curry powder, and a touch of brown sugar balances the flavors, creating a chutney that is sweet and sour with a bit of heat.
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Padma Lakshmi
4Dal
Lakshmi’s dal recipe is a wholesome, flavorful take on a traditional Indian staple. Red lentils are gently boiled until soft and combined with sautéed onions, garlic, ginger, and spices such as cumin and turmeric. A handful of kale or spinach adds a nutritious touch, while fresh cilantro and lemon juice provide brightness at the end. This comforting dish can be enjoyed on its own or served with rice for a perfect balance of earthy, tangy, and spicy flavors.
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Padma Lakshmi
5Kichidi
Porridge-like Kichidi is a warm and comforting Indian dish that blends lentils, basmati rice, and a medley of sautéed vegetables. Flavored with cumin, ginger, curry powder, and fresh curry leaves, this dish delivers a balance of spices. The addition of spinach and cilantro adds a fresh element, while a drizzle of fragrant peppercorns and fried curry leaves add a flavorful finishing touch.
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Padma Lakshmi
6Dosa
A South Indian staple, dosa is a thin, crispy pancake made from a fermented batter of rice and lentils. After soaking and blending the ingredients, the batter is left to ferment for 24 hours, developing a slightly sour flavor. Once ready, it’s cooked into thin, crispy crepes on a hot griddle. The result is a golden, crispy dosa that pairs perfectly with chutneys or sambar. It’s a versatile, gluten-free option that stays fresh in the fridge for up to a week.
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For more plant-based stories like this, read:
Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.
