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.