Nutrition Backed by Science and Experience
I am a nutritionist with 13+ years of experience helping people heal through food. This is a look into my professional journey and the science behind the meals I create.
With RJ Julius Sharma at the Red FM studio in Bangalore after our conversation about healing through food and my upcoming meal subscription service.
Behind the mic at Red FM Bangalore. It's always a pleasure to connect with a wider audience and debunk common myths about Indian food and nutrition.
A truly special memory: creating a healthy and delicious pancake recipe with my mom for a Mother's Day brunch at Hilton. This dish combines her love for sweets with my passion for nutrition.
A full-circle moment. Speaking as the chief guest at the graduation ceremony of my alma mater, Mount Carmel College, where I once studied Food Science & Nutrition.
Honored to be with the esteemed faculty of Mount Carmel College. These are the professors who guided me on my journey, and it was wonderful to reconnect with them.
Receiving a token of appreciation at the MCC graduation ceremony. It was an emotional and memorable experience to share my journey with the next generation of trailblazers.
A precious moment with one of my beloved professors at Mount Carmel College. Their guidance and support have been invaluable throughout my career.
Addressing the graduating students at Mount Carmel College. My message to them was simple: success has no timeline, so work hard and be successful in your own eyes.
The official invitation for the Graduation Day at Mount Carmel College, where I was honored to be the Guest of Honor. A proud and humbling moment.
The official congratulatory email from the Indian Dietetic Association (IDA), Bangalore Chapter, for winning first prize in their recipe competition.
About My Journey & Expertise
I believe nutrition should be based on science, not guesswork. My journey from food science student to practicing nutritionist has taught me that real health comes from simple, consistent habits rather than complicated diets. Whether I am crafting a meal plan for a client or sharing insights on nutrition, my goal is to strip away the myths and focus on what your body actually needs.
My approach is built on 13+ years of clinical experience, from my days studying at Mount Carmel College to my current work in Bangalore kitchens. I have always pushed against the idea that healthy eating requires sacrificing the flavors you love. Winning the Indian Dietetic Association award for my recipe work reinforced what I see every day with my clients: Indian food, when balanced correctly, is one of the most effective tools for managing health conditions like PCOS, Type 2 Diabetes, and thyroid imbalances.
I do not believe in labels like 'good' or 'bad' foods. Instead, I focus on the 80/20 principle. By eating nutritiously most of the time, you gain the freedom to enjoy festivals and travel without guilt. This is why I design meal plans that prioritize complex carbs, quality proteins, and fiber, ensuring you get 20g to 30g of protein per meal without ever feeling deprived. My kitchen in Mahalakshmipuram handles the logistics of fresh, daily deliveries, so you can focus on the habits that actually sustain your long-term health, sleep, and energy levels.
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