My focus is primarily on spices and how they can be incorporated in our everyday lives. I like to stay authentic to the dishes that come from India and focus on farm to table dishes. Simplicity in cooking but complex profile is my primary focus
Even though I am a pastry chef I have cooked since a very young age and more often than not bring in both savory and sweet elements in my cooking. Having learned the basics at home and then expanding them to a restaurant scenario, I try and balance both when I create menus for my clients.
One of my strengths has always been to bring a balance of sweet, salty, crunchy and tangy on a plate, much like how Indian food is served at home.
I am the Executive pastry chef at the Michelin starred Indian restaurant Tulsi, and also have my own dessert and cakes company called Bittersweet NYC. Prior to it I worked at Dévi, and also in the pastry kitchen at David Burke & Donatella and was the Executive Pastry Chef at Amma, all also in New York City. My career beginning in New York’s culinary map was when I served as Executive Pastry Chef at the highly acclaimed Tamarind in 2001. Working with the late Chef Raji Jallepalli, I developed the concept and menu for the restaurant’s Tea Room. More recently, I consulted on the Bombay street food menu for Aamchi Pao in Manhattan’s West Village.
My wonderfully rich Fig Cake from India was featured in O, The Oprah Magazine. My recipes have been featured in other media including: The New York Daily News, Time Out New York, New York Magazine, The Wall Street Journal, Food Arts, Pastry Art & Design, Audrey Magazine, India Abroad, ImaginAsiaTV “Pulse” and New Asian Cuisine. I also served as a contributing food writer for the India Post.
Over the years I have done several demonstrations, teaching at top culinary conferences and educational centers including New York University, Institute of Culinary Education, De Gustibus at Macy’s Herald Square, the Worlds of Flavor Conference at the Culinary Institute of America (CIA) at Greystone, the CIA’s Baking and Pastry Arts Retreat, Williams-Sonoma Time Warner Center and the Fancy Food Show in NYC. I have also been part of the culinary team for several featured dinners at The James Beard House.
I have a Bachelor’s Degree in Hotel Management from the School of Hotel Administration in India and a Master’s Degree in Food Studies and Food Management from New York University.
Ginger, Yogurt and Chilies from different countries
Passed Hors d’Oeuvres
Yam & Green Pea Croquettes, green chutney aioli
Mushroom Crostini, fenugreek leaves, onion, tomatoes
Cilantro & Coconut Shrimp
Achari Chicken Tikka, tomato chutney
Mango, avocado, peppers, apples, grapes, melon, cucumber, toasted cumin, lemon juice, chaat masala
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Grilled with mustard sauce, green beans & potato, Lemon Rice
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For the Table
Assorted homemade Paratha Breads (plain, Ajwain & spinach)
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Ginger panna cota
Spiced pears, compari orange gelee, lemon crisp
Rajasthani-Style Watermelon and Tomato Curry Salad with Cilantro
Coconut truffles, inspired by Indian sweets
Chaat Delight at Mehndi event
Lentils and spinach soup
Indian salad with mixed vegetables, tomatoes & avacadoes
Cauliflower Paratha with Green Grape Raita
South Indian-Style Curry Leaf Potatoes
Chilli fries with Balchao sauce
Roasted corn with lemon
Mixed corn and red pepper chaat on endive leaves
Mixed vegetable rice
Stir fried Bok choy and mixed vegeteables
Pulled goat with a onion, cashew, & garam masala pesto
Chili Chocolate Cupcakes with Salted Caramel Buttercream and Candied Almonds
Fresh Peach Chutney on Papri
Sambhar and Cornmeal Crusted Monkfish served with Fried Okra Chip Salad and Curry Leaf Potatoes
Ginger panna cotta with poached pears & orange compari gelee
Stewed summer squash and potatoes
Rajasthan print inspired wedding cake
Pistachio cake with passion fruit cream & saffron sauce
Lemon Raspberry Cupcakes with Pineapple Curd Frosting and Fresh Pineapple Mascerated with Black Pepper
Chai Panna Cotta with Chocolate Cake Crumbles