‘Food as medicine and medicine as food’ has always been my philosophy throughout this culinary journey. Coming from humble backgrounds, my journey has not been a walk in the park. My interest in cooking has been cultivated since the tender age of 14.
Trained in the nutritional needs of the human body, I started working as a consultant at the Indus Valley Ayurvedic Centre, Karnataka. My professional experiences include working in various luxurious hotels in Kuala Lumpur, Malaysia, specialising in Indian cuisine.
In 2011, I became one of the finalists in the E&O Next Celebrity Chef which is a reality show on the Asian Food Channel (AFC). I was also awarded with a silver medal in the Philippines Culinary Cup in the same year.
By focusing on the authenticity of food in terms of flavours, textures and aromas, I aim to reveal the secrets of longevity which are unfortunately being forgotten. When today’s cooking is all about presentation and fancy flavour combinations, my main aim is to promote health and vitality through my cuisine.
I have now ventured into the art of raw food. I strongly believe that I can heal people through my cooking. I am committed in transforming the lives of others through the ample benefits of raw food.