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.
Available for bookings
Mondays, Tuesdays, Wednesdays, Thursdays, Fridays, Saturdays, Sundays