My culinary style is globally inspired but deeply rooted in honest, ingredient-forward cooking. I specialize in Indian, Western, and Pan-Asian cuisines, with a strong foundation in European techniques—thanks to my training in Switzerland.

Among these, I have a special love for Indian regional cuisine, not just because it’s part of my heritage, but because of its depth, diversity, and emotional connection with people. I enjoy reimagining traditional Indian dishes with modern plating, international influences, or unexpected textures, while still respecting the original soul of the dish

At the same time, I’m drawn to European and Pan-Asian styles for their technique-driven approach, balance, and aesthetic. I believe every cuisine has a story, and I love using food as a medium to tell those stories in a fresh, memorable way. My focus is always on harmony—flavour, texture, nutrition, and visual appeal—all coming together on a plate.

From a very young age, I found myself drawn to the kitchen—not just for the act of cooking, but for the way food could bring people together, tell stories, and express emotion. I grew up watching how a simple meal could spark joy, create connection, and leave a lasting memory. That emotional power of food inspired me deeply.

As I pursued my education, I realized that culinary arts offered the perfect blend of creativity, discipline, and leadership. What started as passion soon became purpose—especially when I saw how much impact a chef can have, not just in a kitchen, but in shaping culture, mentoring talent, and driving innovation.

Becoming the youngest female Executive Chef in India gave me the confidence to break norms and create my own path. Today, what continues to inspire me is the opportunity to constantly learn, evolve, and leave a mark—one plate, one team, and one idea at a time.

One of the biggest challenges I’ve faced in the culinary industry is overcoming the traditional barriers around gender and age, especially early in my career as a young female chef in India. The kitchen can be a tough environment, often dominated by rigid hierarchies and expectations, which sometimes made it difficult to be taken seriously or have my ideas heard.

However, I embraced this challenge as an opportunity to prove myself through consistent hard work, professionalism, and delivering results. Becoming the youngest female Executive Chef in India was a milestone that not only validated my skills but also helped break stereotypes.

Another ongoing challenge is balancing innovation with operational efficiency, especially in large-scale food service settings. It requires creativity, clear communication, and strong leadership to keep teams motivated while delivering quality consistently.

Facing these challenges has made me more adaptable, confident, and committed to mentoring others, ensuring that kitchens become more inclusive and collaborative spaces.

One of my biggest achievements was becoming the youngest female Executive Chef in India at the age of 25. This milestone was not just a personal victory but a testament to my dedication, skill, and perseverance in a highly competitive and traditionally male-dominated industry.

Leading large culinary teams and managing complex operations at a young age taught me invaluable lessons in leadership, innovation, and resilience. It also opened doors for me to influence culinary trends, mentor aspiring chefs, and contribute to the growth of the organizations I’ve been part of.

This achievement motivates me every day to keep pushing boundaries, continuously learn, and inspire others—especially young generation—who aspire to build a career in the culinary arts.

For me, cooking is a harmonious blend of technique, ingredients, and creativity—each equally important and interconnected.

Technique is the foundation; without proper skills and understanding of cooking methods, it’s difficult to execute dishes consistently and at a high standard. It ensures that flavours develop correctly and textures are perfect.

Ingredients are the heart of any dish. Using fresh, high-quality ingredients allows the natural flavours to shine and shows respect for the food and the people eating it. The best technique can’t fix poor ingredients.

Creativity is what brings a dish to life and makes it memorable. It’s about telling a story through food, innovating, and giving diners an experience beyond just taste.

Ultimately, I believe that the best cooking happens when these three elements come together seamlessly—solid technique to handle ingredients at their best, combined with creativity to surprise and delight.

Recipe Of The Week: Classic Tiramisu

In a heatproof bowl, whisk egg yolks & sugar, then place the bowl over a pot of simmering water (double boiler) and whisk continuously for 5–7 mins until thick, pale, and warm. Remove and let cool. Once cooled, fold in mascarpone cheese until smooth and lump-free. In another bowl, whip the cream until stiff peaks form, then gently fold the whipped cream into the mascarpone mixture (don’t overmix).

Preparation: The Coffee Soak