Community Nutrition Workshops and Wellness Events

My workshops aren't just lectures; they are about getting hands-on with food. Whether I am judging a millet cooking competition or speaking at university seminars, my goal is to strip away the jargon and show you how traditional, home-cooked ingredients solve modern health problems.

I treat health as a community practice. My approach to nutrition education goes beyond the clinic, which is why I actively participate in events like the Poshan Maah workshop at SVYASA University. My role there was to guide students and aspiring professionals on the true scope of healthcare careers, moving the conversation away from pills and towards sustainable habits. Similarly, when I represented Karnataka at the Glenmark Foundation's 'Meri Poushtik Rasoi' competition, I wanted to showcase that professional clinical nutritionists can—and should—be capable in the kitchen.

Why do I do this? Because the biggest barrier to healthy eating is the belief that it is difficult or requires exotic ingredients. Through events like my millet cooking competitions, I demonstrate how to use Ragi, Jowar, and Bajra to make meals that are both healthy and genuinely tasty. If you attend a session or workshop with me, you will not hear corporate health talk. You will get clear, scientific explanations about why your body reacts to sugar the way it does, and how simple kitchen swaps can stabilize your blood pressure or manage PCOD. Whether I am speaking at a corporate office in Yeshwanthpur or a university hall, my message remains the same: stop looking for shortcuts and start trusting the food you already have.