Inspiring Kitchens Worldwide– The Culinary Journey of Priya Lakshminarayan
In this exclusive interview with Priya, the creative force behind Cookilicious, she shares her journey from Bombay to Orlando and how her passion for food transformed her into a renowned recipe developer and food stylist. Priya creates recipes that connect with a wide range of audiences, artfully blending her Indian heritage with global flavors. Join us as Priya reveals the story behind her award-winning blog and her mission to make vegetarian cooking exciting and accessible for all.
Can you introduce yourself and share a bit about your culinary journey? What inspired you to become a recipe developer and food stylist?
I’m Priya Lakshminarayan, the creator of Cookilicious, a vibrant culinary platform where I focus on recipe development, food styling, photography, and creative writing.
My blog, which has won several awards, features globally inspired vegetarian and vegan dishes with a strong emphasis on Indian flavors, using fresh, seasonal ingredients.
I’m originally from Bombay, a proud TamBrahm, and now live in Orlando, Florida, with my husband Kartik and our fur baby, Joey. I’m also the author of The Essential Vegan Indian Cookbook, where I highlight Indian recipes that celebrate vegetables and fruits rather than processed foods.
My passion for food has been lifelong, but I was truly inspired to become a recipe developer and food stylist by my love for experimenting with flavors and creating beautiful, nourishing meals.
Combining my Indian roots with global influences allows me to craft unique, plant-based recipes that resonate with a wide audience.
Your blog, Cookilicious, began as a personal project. Can you share the story behind its launch and how it has evolved over the years?
Yes, I started Cookilicious on a whim. Initially, it was just a space for me to document my mom’s recipes and some cherished family dishes. After moving to the U.S., I couldn’t work due to visa restrictions, and I also wasn’t keen on returning to my corporate career.
I’d always wanted to pursue something more creative, and the blog became that outlet for me. After a few months of blogging, Kartik and I attended a local blogging conference, which turned out to be the starting point.
It opened our eyes to the potential of blogging as a real business. That very night, we came home and began working on transforming Cookilicious into a full-fledged brand.
What began as a personal project has now evolved into a platform that reaches thousands of readers worldwide, allowing me to do what I love—share globally inspired, plant-based recipes while tapping into my passion for creativity.
You mentioned changing the name from Confessions of a Foodie to Cookilicious. What prompted this change, and how does the new name reflect your brand’s identity?
When I decided to turn my blog into a business, I found that the domain name Confessions of a Foodie was not available. So I started searching for a new name that would reflect the essence of my brand.
I ran a fun little contest among my family, asking everyone to come up with name suggestions, with the promise of a gift for the winner. My brother came up with Cookilicious, explaining that it perfectly captured what I do—cook delicious food.
I loved the idea of merging “cook” and “delicious” into one word, and that’s how Cookilicious was born. The name reflects the heart of my brand—delicious, approachable vegetarian and vegan recipes that anyone can cook at home.
I’ve even credited my brother on the website and, of course, rewarded him with the promised gift!
Growing up in Mumbai, known for its vibrant food culture, how did your upbringing shape your cooking style and recipe development? Can you share some of your favorite childhood cooking memories that still inspire you today?
Mumbai, with its rich and diverse food culture, had a profound impact on my cooking style and approach to recipe development. I’ve been passionate about cooking since I was a teenager, and seeing that, my aunt gifted me Tarla Dalal cookbooks, which I still treasure today. My college friends even nicknamed me “Ms. Tarla Dalal”!
I was always fascinated watching my mom, dad, grandmother, and even neighbors cook, soaking up their techniques and traditions. Living in a cosmopolitan neighborhood exposed me to various regional Indian cuisines early on, and food was constantly shared among neighbors.
This sense of community around food ingrained in me the importance of culture and connection through cooking, which I carry into my recipes today. My parents were adventurous eaters, despite being a vegetarian family.
We explored street food, local restaurants, and regional delicacies while traveling around India. I grew up in a home where food wasn’t just sustenance—it was an experience to be shared, enjoyed, and experimented with.
Hosting meals for friends and family became something I truly enjoyed, and it’s still one of my favorite ways to share my love for food. These early influences shaped my palate and continue to inspire the recipes I develop today, blending tradition with a creative, modern twist.
How has your background in Food and Nutrition influenced your approach to recipe development and your understanding of cooking?
I studied Food and Nutrition as part of my graduation curriculum and it deeply influenced my approach to recipe development. It gave me a solid foundation in understanding the science behind food—how ingredients interact, how nutrients are retained or lost during cooking, and the impact of different cooking methods on the body.
This knowledge shapes how I craft recipes that not only taste good but are also nutritious. It also instilled in me the importance of using fresh, organic ingredients whenever possible and being mindful of the nutritional balance in my dishes.
Whether I’m creating something simple or more elaborate, I aim to incorporate ingredients that promote health while delivering on flavor. This background allows me to merge culinary creativity with a focus on nourishment, ensuring that the recipes I develop are both delicious and wholesome.
Living in the U.S. now, how do you blend Indian flavors with global influences in your vegetarian and vegan recipes? Could you share an example of a dish that beautifully combines these elements?
Living in the U.S. has provided me with a unique opportunity to blend traditional Indian flavors with global influences, especially in my vegetarian and vegan recipes. This fusion makes it easier for non-Indians to enjoy Indian cuisine and showcases how adaptable and versatile vegetarian cooking can be.
One approach I often take is to combine classic Indian spices and cooking techniques with ingredients and dishes from other cultures. For instance, my Indian Curry Pasta merges the comforting elements of Italian pasta with the rich, aromatic spices of Indian curries.
Another example is my Dabeli Pizza, which fuses the popular Indian street food Dabeli with the universally loved pizza. This recipe transforms traditional pizza dough by topping it with spiced potato filling, tamarind chutney, and sev, capturing the essence of Dabeli while presenting it in a familiar, globally recognized form.
Another dish that beautifully combines two cuisines is Dal Pakwan Tostadas. This fusion dish takes the traditional Sindhi breakfast of Dal Pakwan and gives it a Mexican twist by serving the spiced lentils on crispy tostadas, topped with chutneys and garnishes.
Another favorite is Carrot Halwa Baklava, where the classic Middle Eastern pastry is layered with a sweet Indian carrot halwa filling, blending two rich dessert traditions into one indulgent treat.
These fusion recipes not only cater to the South Asian community’s love for innovative dishes but also appeal to a broader audience seeking diverse and flavorful vegetarian ad vegan options. By integrating Indian flavors with global cuisines, I aim to create dishes that are both comforting and exciting, offering a unique culinary experience that resonates with many.
Your husband, Kartik, plays a significant role in your culinary journey. Can you describe how his support has impacted your work with Cookilicious, and perhaps share a memorable moment you’ve experienced together?
Cookilicious is truly a team effort—Priya and Kartik! While I wear the creative hat, developing recipes, styling, and photography, Kartik handles everything else, from technical support to being my hand model for food photos and recipe tester.
We saw a dream together, and he has been instrumental in helping me turn that dream into reality. Every decision we make for Cookilicious is joint, and his opinion and insight matter the most to me. Kartik motivates and guides me, offering honest, unbiased feedback when I need it, and helping me stay grounded in my work.
One of my most cherished memories is winning the Best Recipe Blogger award at the 2019 South Florida Blogger Awards, with Kartik sitting in the audience cheering the loudest. That moment of shared joy and celebration is etched in my heart forever—it’s a beautiful reminder of how much we’ve accomplished together.
You have a unique mix of recipe development, food styling, and photography skills. Which of these roles do you enjoy the most, and how do they complement each other in your work?
Hands down, recipe creation is my favorite part of my work. It’s the most rewarding aspect because I know that each recipe I develop has to be fail-proof—someone out there will be making it, and I want them to have a fantastic experience.
When readers reach out to tell me they loved my recipe, that feedback brings me the utmost joy and fulfillment.Food photography comes in as a close second for me. I love capturing the essence of each dish, making it visually appealing, and showcasing the flavors through imagery.
These roles complement each other beautifully; a well-crafted recipe deserves to be presented in the best light. By combining thoughtful recipe development with stunning photography, I can inspire others to try my dishes and celebrate the beauty of cooking. Each element plays a vital role in creating an inviting and engaging experience for my readers.
You’ve been featured on various TV shows and in magazines. How have these experiences enhanced your work as a food blogger and content creator? Could you share a standout moment from one of these features?
Every feature, mention, and appearance I’ve had has left a significant mark on my journey as a food blogger and content creator, each providing valuable lessons. These experiences have allowed me to forge new connections, gain insights into how the industry operates, understand brand perspectives, and learn what resonates with audiences.
One common thread that runs through all of this is the genuine love for food; it truly serves as a universal language that connects people, emotions, and memories. One standout moment for me occurred at a friend’s party when I met some visitors from North Carolina.
One of them recognized me and excitedly shared that she had read my article in Costco Connections and was a follower of my work. That interaction was incredibly humbling and heartwarming.
Another memorable experience was seeing the pride in my husband’s eyes and hearing the excitement from my family and friends in India and around the world when they watched me appear on American TV for the first time. Those moments reinforced my passion for sharing my love of food and the connections it fosters.
As a published cookbook author and an award-winning recipe blogger, what challenges did you face on your path to achieving these milestones, and how did you overcome them?
The primary challenge on my journey to becoming a published cookbook author and an award-winning recipe blogger has been putting myself out there.
While I may be confident in the recipes I share on my blog, it’s crucial that they reach the right audience to truly serve their purpose. Reaching my audience has always been a constant struggle, but I approach it with honesty and dedication.
I treat my work with great responsibility and never take it for granted, as this journey has given me so much.
With my parents’ blessings and the love of my family and friends, I’ve found the strength to persevere through obstacles. My mantra is simple: put your head down and do your work.
Celebrate all your wins, big and small, and keep manifesting what you want. By staying true to my vision and being honest in my approach, I believe that success will naturally follow.
Overcoming challenges requires resilience and a focus on the passion that drives me, and I remind myself daily that every step forward is a step toward achieving my goals.
Your recipes showcase fresh seasonal ingredients. How do you source these ingredients, and why is it important for you to use them in your cooking?
I prioritize shopping for fresh produce at local farmer’s markets or Sprouts Market whenever possible. I try to avoid packaged, frozen, and processed foods, as I believe fresh ingredients yield the best flavors and nutritional benefits.
While I’m not a fan of using canned products, I do use them occasionally and always check labels before purchasing. I focus on opting for low-sugar and low-sodium ingredients to ensure the healthiness of my meals.
Additionally, I make my Indian spice blends at home rather than relying on store-bought versions like turmeric powder, cumin powder, coriander powder, and garam masala.
This not only gives me full control over the ingredients but also allows me to create preservative- and additive-free blends that enhance the authenticity and quality of my cooking.
Using fresh, seasonal ingredients is important to me because it reflects the vibrant flavors of the dishes I create and supports local farmers, making my culinary journey even more meaningful.’
What advice would you give to aspiring food bloggers and recipe developers looking to carve out their niche in the culinary world?
To aspiring food bloggers and recipe developers looking to carve out their niche in the culinary world, my advice is to cultivate a unique voice and create recipes that resonate with you personally.
Whether it’s through cultural heritage, personal experiences, or specific ingredients, having a story behind your recipes allows you to connect more deeply with your audience.
Be original in your approach; authenticity is key. Don’t be afraid to share your culinary journey, including your successes and challenges, as it makes your work relatable and engaging. Don’t let competition bring you down.
While there may be many food bloggers out there, remember that there’s no one quite like you! Focus on what makes you unique, and celebrate your individuality. Engage with your audience and build a community around your passion for food.
Listen to their feedback, and stay open to evolving your style as you grow. By being true to yourself and sharing what you love, you’ll create a meaningful impact in the culinary world.
As a vegetarian and vegan food expert, what are some misconceptions about vegetarian cooking that you would like to address?
As a vegetarian and vegan food blogger, there are several misconceptions about vegetarian cooking that I would like to address:
- Vegetarian and vegan food is bland or boring: This is far from the truth! You can create delicious vegetarian and vegan dishes across every cuisine, and the flavors are anything but compromised. With the right spices, herbs, and cooking techniques, plant-based meals can be incredibly vibrant and satisfying.
- Getting enough protein on a plant-based diet is difficult: Many people believe that meat and eggs are the only sources of protein, but that’s simply not the case. There are numerous ingredients that are high in protein, such as nuts, seeds, vegetables, fruits, beans, legumes, and lentils. These foods can support your overall development and well-being.
- You’re missing out on essential nutrients: Following a vegetarian or vegan diet does not mean you’re missing out on anything. With a well-planned diet, you can obtain all the necessary nutrients your body needs.
- Indian cuisine is overwhelming and intimidating: While some Indian recipes can be complex or elaborate, many are quite simple and accessible. There are plenty of quick and easy dishes that anyone can make at home, even if they’re new to Indian cooking.
By debunking these misconceptions, I hope to encourage more people to explore the diverse and delicious world of vegetarian and vegan cuisine. There’s a wealth of flavor and nutrition waiting to be discovered!
Looking ahead, what’s next for Cookilicious? Are there any exciting projects or collaborations you’re particularly looking forward to in the near future?
Looking ahead, there are some exciting developments in the pipeline for Cookilicious, although it’s a bit too early to share the details.
However, I can assure my readers that there will be plenty of fun new and traditional recipes coming your way in the coming months.
I’m also exploring potential collaborations that align with my passion for vegetarian and vegan cooking. So, stay tuned for more delicious content and culinary adventures!
“At Femest, we celebrate the inspiring journeys of women like Priya Lakshminarayan, who passionately blend their cultural heritage with global influences to create remarkable culinary experiences. Priya’s story reflects not only a love for cooking but also a commitment to community and creativity, demonstrating how food serves as a universal language that connects us all. Stay tuned for more delicious insights and stories from women making a difference in the culinary world, only here at Femest Magazine”
