“I started cooking at the age of 7 and it has been no less than a rollercoaster ride so far. Back in 1931, my father and grandfather used to have a halwai (sweet) house and I was very much interested to provide a helping hand. Also, my grandmother used to take care of a canteen which was govt. established. So, my whole family was in the cooking sector in either way and that made me a third generation cook in my family. Everyday after my school, I used to travel with my dad to his hotel and help him around.

So, I decided to pursue my education and practice cooking under professionals and make a good career out of it. I wished I could make a change in the culinary industry and put forward my ideas on the plate. After completing my bachelor’s in hospitality and management, I appeared for my training in Dubai at Madinat Jumeriah- a seven start hotel and that was the place where I learnt great things of what is to be a chef. After this, I joined the Ananthara Group in Abu Dhabi. Later, I worked for Norwegian cruise line- a Miami based company. I learned a lot of things from my senior chefs there.

I love to travel and try out various cuisines in the world and being a chef, I am ought to experience food from different parts of the world. So far, I have travelled to a few countries and observed their cooking styles. I came back to India during Covid and struggled for a job as there were none because of the pandemic. I have to admit that this period was a lot more painful for all the people in culinary industry. Eventually, I got a job as a consultant chef and when everything was slowly getting back to normal, I restarted working as a chef in different restaurants. I’m working as a corporate chef in healthy vlogs and as a head chef in country kitchen.

Initially, I faced struggles and taunts from people that being a chef won’t suit me and society’s unnecessary judgments came up to me. But I didn’t give up and took it as a challenge and proved myself in the culinary industry. My family never gave up hope on me and provided constant support throughout my journey.

In the near future, my goal is to bring out various healthy options in deserts without using maida and heavy creams, produce alternatives with locally produced millets to make it in healthiest way possible for future desert world with the finest quality, especially in Telangana, and also introduce farm to plate concept.”

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