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Caraveggi
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Caraveggi

20.8.2021Emily EricksonEmily Erickson

Perfecting a diverse range of foods from vegan caramel banana cake, quiche lorraines, and lime pie is no easy feat.

But it’s all in a day’s work for Caraveggi founder, Rani. (We still dream about her lemon cake!)

Born in Britain to Indian parents, Rani grew up in a diverse cultural environment which moulded her cooking skills across a range of cruises including authentic Indian, English, Jamacan, Mexican, Mediterranean, Middle Eastern, Thai and many more.

As well as offering finger buffets, party food, afternoon tea, and street-style options, Rani will be passing on her expertise through online cooking courses which are launching soon!

We spoke with Rani about her natural progression towards veganism, how her multicultural background inspires her cooking, and her big dreams for Caraveggi.

What inspired you to launch Caraveggi?

Whatever I would cook and bake was always loved and spoken highly of. It was my friends and family who pushed me to go into food. Although cooking and baking was something that came to me naturally, it was a way I could express my creativity and I started from the tender age of nine.

How long have you been vegan and what inspired you to make the transition?

Most of my life I have been lacto vegetarian, and since 2014 I naturally gravitated towards plant-based without realising it!

Where do you get your menu inspiration from?

Luckily, I come from a background where most of our cuisine is plant-based by default. So it was never an issue to create plant-based menus. My parents were my first teachers, from learning how to grow vegetables and herbs, to cooking them. Plus, coming from a diverse cultural background I was exposed to all kinds of international cuisines.

I have a design background, I am easily inspired by anything, especially my travels. Having this creative tendency is a bonus to churning out many delicious menus.

What's been your biggest challenge running a fully vegan business?

Funding, lack of customer traffic, and convincing people how good plant-based food tastes, as well as the health benefits, have been the most difficult parts.

What are your thoughts on the current vegan landscape in Berlin and Germany in general?

I was amazed to see how diverse it is, compared to other cities. As awareness grows of the benefits for the environment and health, so will the vegan and plant-based landscape, too.

Any big plans for the future of Caraveggi?

Yes, one day would love to have a plant-based food line available in supermarkets to cater a wider audience.

(You heard it here first, everyone! We look forward to the day we can find Caraveggi in supermarkets!)

If you could only eat one meal for the rest of your life, what would it be?

Simple dhal and roti (split orange lentils and Indian flatbread). Indian food is one of the most healthy wholesome cuisines one can have, and it is inexpensive.

Check out her menu on VEGCRAVER ;)

Caraveggi

Caraveggi

Lichterfelde

I was born in Britain to Indian parents, growing with a dual heritage as well as living in a very diverse cultural environment. This led me to being able to cook a variety of cuisines. Ranging from authentic Indian, English, Jamaica, Mexican, Mediterranean, Middle Eastern, Thai and many more.

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Emily Erickson

Emily Erickson

CONTENT WRITER

Amateur latte artist, bookworm, and stationary-lover with an (unhealthy?) addiction to true-crime podcasts.




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