My story: From scratch, with love
I'm Muskan. Maistella is the result of six years of hustle, culinary school, and a stubborn belief that food should feel like a warm hug. Here is a look at my studio, the team, and the heart behind the meals I serve.
This is me, two years after I decided to believe in myself and move into a professional kitchen. It's been a journey of highs and lows, but my love for food keeps me going.
A photo from my time at the Culinary Institute of America in New York. This is where my passion for baking grew into a love for all things gourmet.
Me at my stall during a food market. I love these days because I get to connect with people, share my food, and hear your feedback in person.
Here I am slicing my multigrain whole wheat bread. It's made fresh daily with a blend of whole wheat and seeds, and contains no preservatives.
This is how I make my Red Thai Curry Paste from scratch. I use fresh red chilies, basil, and a secret blend of spices to create that authentic, vibrant flavor.
Want to know my secret to insane pesto? It's all about using top-quality ingredients. Here's a peek into how I make my fresh basil pesto.
The heart of my South Indian dishes. A pan of whole spices, ready to be roasted and ground for my signature masalas. There are no shortcuts to good flavor.
A video that captures what a year in my life looks like. From learning pastry in Las Vegas to catering for amazing people and working with my incredible team, I'm so grateful for it all.
My family and team visiting my stall at a night market. Their support means the world to me and is the reason I can do what I do.
A group photo with my fellow chefs during my training. I've been lucky to learn from and work with so many talented people in places like ABC Kitchen in New York and The Oberoi in Delhi.
About My Story: From Scratch, With Love
My kitchen does not rely on pre-mixes or shortcuts. When you order a Red Thai Curry or a tray of pesto, that paste is ground by hand in my studio in Lajpat Nagar. Every ingredient is sourced fresh, and my process is intentionally slow because good flavor simply cannot be rushed.
Building Maistella has not been a straight line. After graduating from the Culinary Institute of America and working in professional kitchens from New York to Delhi, I realized that the best food is not made in a factory—it is made in small, deliberate batches. Whether I am making my signature multigrain bread, roasting spices for a classic Indian curry, or layering a tres leches cake, the goal is always the same: food that tastes real.
I handle everything from sourcing the produce to the final plating, ensuring that no preservatives or industrial shortcuts touch your plate. My team and I focus on the details that make a meal feel like home, whether it is a gourmet grazing board for an intimate house party or a multi-course continental package for your family dinner.
I believe hosting should be easy for you, so I take care of the heavy lifting. I am happy to arrange food on your personal serveware to make the presentation feel authentic to your space. If you want to know what makes a dish work, ask me about my process. I am always happy to share why toasting spices or drying basil properly makes the difference between an average meal and something truly special.
Maistella by Muskan
I am Muskan. I cook because I genuinely love feeding people, and I believe a good meal is just a warm hug in bowl or box form. Whether you are planning a house party or need a thoughtful gift, I am the one you will be talking to when you reach out.
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