Ever since I can remember , I was fascinated with food. Eating different kinds of food, getting to know more about ingredients, cuisines and food history is my passion. I would watch Sanjeev Kapoor’s Khana Khazana when I was in 4th grade ( no kidding- I swear), when other kids my age would fight over cartoons. I made my foray into the kitchen at the age of 8 when I learnt how to make tea – haven’t looked back ever since.
As a youngster, I was more of a foodie than chef. I loved eating out. My food choices were not very developed or refined in terms of taste, and not very experimentative. As I grew older with more and more exposure to different kinds of food through travelling and the web, I feel that my tastes have evolved.
I have come to appreciate a lot of different cuisines , cooking styles and ingredients now. I love well made home cooked meals as much as I love restaurant food and trying new food trends and dishes. With age I have become more aware about nutrition and have started shifting towards balanced wholesome meals. I derive utmost pleasure and gratification when people enjoy the food I make.
After completing my engineering in electronics, I knew my heart was not in it. So I decided to pursue a Diploma in Patisserie from Le Cordon Bleu, London. Although I love cooking as much as I love baking, I chose pastry arts as it satisfied my inner artistic nerd – and also because the course was predominantly vegetarian , which I am too. London is a vibrant , beautiful city and a melting pot of so many cultures and cuisines from around the world. It was a very enriching experience living and learning there.
One can learn so much about world cuisine just by eating at different cafes and restaurants it has to offer !!After coming back to India, I started and operated two commercial establishments. One was in Tikuji Ni Wadi at Thane and the other restaurant by the name of “Chef Sisters” in Borivali. I ran it with my talented sister Hiloni Goradia.The daily nitty grittys of running a business soon got me and I realised; feeding people – I love, running a restaurant – not so much. I decided to take a sabbatical and think back on what I REALLY wanted to do.
