My journey with food began at 12 in Mumbai, when curiosity led me to cook my first dish. What started as a personal passion soon grew into a career in food writing, with contributions to leading lifestyle and luxury publications in India and internationally, including Conde Nast Traveller India, Elle Gourmet, The Nod Mag, The Lab Mag, Liquid, New Indian Express, Financial Express, and Man’s World, as well as global titles such as Strangers Guide, Drip, BRIC Magazine (UK), and DRiNK (Shanghai). Along the way, I’ve spent time in kitchens and behind bars across the world, learning from acclaimed chefs and mixologists, and shaping a deeper understanding of global culinary culture.
This passion evolved into Nonchalant Gourmand—a space where I share stories, recipes, and experiences that make fine food approachable and drinks memorable.
Beyond writing, I am the Co-Founder of Elevenses Hospitality, where I work with restaurants and F&B brands on menu design, concept creation, recipe development, and brand storytelling across PR and digital platforms.
Over the years, I’ve been involved in conceptualising and shaping hospitality experiences such as Matahaari in Mumbai and Burn in BKC, alongside collaborations with Yauatcha, Ishaara, and The White Owl. My work spans partnerships with global names including Moët Hennessy, Land Rover, BMW, Kellogg’s, and Ardmore Single Malt, in addition to consulting across independent restaurants, bar programs, and emerging F&B ventures.
I was also Co-Founder and Culinary Director at Imli, Los Angeles, and have contributed to building QSR ventures like Biryani360 in Mumbai—bringing together creativity, operations, and market insight across formats and geographies.
Alongside my consulting practice, I’ve contributed to global reference works such as Phaidon Press’ Where to Eat Pizza as a regional expert for India, and authored recipe books for Axis Bank’s Diwali gifting series, widely circulated across the country. My work extends across television, radio, and digital platforms, further shaping conversations around food, beverage, and culture.
With an enduring interest in sustainability, shaped in part by my work with Shop for Change from 2011-2014, I continue to explore the intersection of culture, cuisine, and creativity—building food and beverage experiences that inspire, connect, and resonate.
