Media Features and Culinary Awards

Getting featured in the Hindustan Times for my vegan Eid spread was a turning point. It proved that plant-based food can be just as soul-satisfying and festive as the original, without any compromise on taste. I do not chase awards for the sake of it, but receiving the Elegance Award 2024 as a Plant-Forward Chef confirmed that this journey of making food kinder is resonating with so many of you.

My work is built on the philosophy of 'maakehaathkakhana', meaning food that heals and connects. When I develop a menu, whether it is for a corporate event or a home celebration, I think about the nostalgia attached to each dish. The recognition in HT City for my dairy-free Kathal Biryani, Phirni, and Sheer Khurma was not just about the recipe; it was about showing that you can celebrate tradition while staying true to compassionate choices.

I am deeply grateful for the recognition from organizations like Vegan Daily and Ubuntuverse. Being named a Plant-Forward Chef and Baker is a validation of the hours spent in my Gurgaon kitchen perfecting my homemade vegan ghee and millet-based recipes. If you are looking for someone to plan a menu that respects your dietary needs, whether it is gluten-free, oil-free, or Jain, while keeping the flavours authentic, I am here to help you make that happen. This is not just about food; it is about changing mindsets one plate at a time.