When people hear “healthy,” they often imagine something bland and unappealing. They grimace at the thought because it usually means giving up the foods and flavours they love. For me, it has always been essential to strike a balance between truly healthy food and keeping the flavour profile intact. Cooking is second nature to me, and I’m a firm believer that food is one of life’s finer comforts for the soul.
Being gluten-intolerant, I struggled for years to find alternatives for simple pizzas, sandwiches, and desserts. I wanted to create millet-based, clean versions, and I knew there were others like me looking for tasteful substitutes for their favourite breads.
In 2016, I began researching, experimenting, and practising. That journey laid the foundation for my homegrown brand. With over 19 years of culinary experience – and as an alumnus of Le Cordon Bleu, London – I built Gourmestan, a central-kitchen concept crafting confectionery and boulangerie that delivers healthier desserts, breads, and much more – without compromising on taste.
Within my family, my mother has been especially influential in shaping my culinary passion. I also draw immense inspiration from Chef Jiggs Kalra, the Czar of Indian cuisine.
One bite of my mushroom toasties with caramelised onions and walnuts – or the ragi crackers with truffle pepper – will dispel any notion that healthy food is boring or flat.
Growing up, I was always adding a touch of extra flavour to anything cooked at home.
Maintaining flavour while changing the way people think about desserts and breads is central to Gourmestan. For anyone following a healthy lifestyle, Gourmestan supports you with its product line and ongoing innovation.
The crux of my culinary vision lies in a staple found in households around the world – millets. Through experimenting with my family’s diet, I discovered how healthy sorghum, ragi, and other millets are, and how they can replace other flours in almost everything without compromising on taste.
My travels across Europe – especially in Italy have inspired me to experiment with different cheeses and breads.
I failed many times, and my first focaccia was a disaster a stone was softer than that bread (haha!).
Yet with each failed attempt, my determination grew. After all, it takes just one success to change everything. On my 33rd attempt, I finally baked the perfect, healthier focaccia – now a Gourmestan signature.
My vision and motivation were boosted once I made ‘Mumbai Pav’ and ‘Khari’( puff pastry) became a popular hit amongst my customers.
The Khari has been acclaimed to be ‘melt-in-the-mouth,’ and get this, it’s made with rice flour!
Having pursued my dream to be a chef after my son’s birth, I give him full credit. He made me a chef when we both had nothing to fall back on. The little one happily tries all of my creations and gives critical feedback.
A connoisseur and entrepreneur of gourmet foods, especially desserts and french pastry, MY go-to comfort food is Moong Dal and Chawal with Pickle.(lentil rice and pickel)
And apart from Indian cuisine, I enjoy the flavorful Thai cuisine as well.
I am set on a mission to evolve gourmestan as a home essential FMCG brand.