all about me

I come from the Punjab region of north India. I grew up in a farming village where we value cooking fresh and sustainable vegetarian food. My main inspiration in cooking is my mother, who I always wanted to help in the kitchen when I was a child, where she would make fresh nourishing meals twice a day for the whole extended family and farmworkers. I started cooking at family events, parties and weddings where hundreds of people would come together to celebrate, eating curries and sweets. As well as growing our own wheat, chickpeas and vegetables, we keep cows and buffalo, making yoghurt, ghee and sweets.

about my food

Central to my cooking is sharing the authentic taste of healthy, homecooked north Indian food. I treat seasonable vegetables with carefully mixed selection of spices to create an endless variety of exciting vegetarian flavours. Everything is cooked freshly, including homemade chapattis (flatbreads), toasted on a hot iron skillet. The thali menu combines chickpeas or daal with seasonally available vegetables changing on a weekly basis. I cook sustainable food with an ethics of harmony- with other creatures, our environments, and within our own hearts and souls.The result is energising and satisfying meals combining total nutrition with exciting flavours. We source our ingredients with these philosophies in mind, relying on Refillable for our organic lentils, chickpeas and spices, and sourcing seasonal local vegetables and organic milk products. We thus eliminate plastic and keep transport to a minimum. Our packaging pots are compostable - you can use them to grow and plant out seedlings after use Or join our thali club- one £20 deposit buys you your own authentic Indian style three tier tiffin box. Refill this with weekly thalis and get 10% off each one!