Aashi B.

Uttam Nagar, Delhi

With over 45 years of home cooking experience and 10 years in the restaurant industry, I bring a lifetime of expertise and passion for food. Cooking runs in my blood—I come from a family of three generations of professional cooks, and I have honed my skills through years of hands-on experience. As the owner of a successful food joint, I have mastered...

Lakshya Sinha

Sector 78, Noida

Experienced culinary professional and food production faculty with a strong foundation in kitchen operations, team training, and modern food innovation. A graduate of WGSHA with international exposure in Italian cuisine, I’ve worked in reputed brands like Brik Oven and Diva Italian, along with leading academic training at BCCM. Skilled in using AI tools...

Virendra Singh Rawat

Mayur Vihar Phase 1, Delhi

I have a degree in hotel management and have been passionate about Indian cooking since childhood. I specialize in traditional and regional Indian recipes from everyday meals to festive dishes. I’ve been teaching Indian cooking to beginners and home cooks, helping them understand the basics, flavors and techniques that bring out the authenticity in...

Hiba K.

Joga Bai Extension, Delhi

I started cooking when I was in 10th grade, and now, at 31 years old, cooking has become a major part of my life and identity. With over 15+ years of hands-on cooking experience, I have explored a wide range of dishes — from daily simple meals to festive traditional recipes. Over the years, I have learned to balance spices, understand flavors, meal-prep...

Aman Kumar

Gokalpur Main Wazirabad Road, Delhi

Executive Chef in Maharishi ayurveda 🙏| Restaurant Consultant | Staff Trainer | Food Industry Specialist | Hospitality Solutions Provider. Passionate and results-driven culinary professional with extensive experience in the food and hospitality industry. I specialize in helping restaurant owners turn their vision into reality—offering expert consultancy...

Sourabh Kumar

Maujpur, Delhi

I bring a deep passion for culinary arts and a dedication to sharing my knowledge with aspiring chefs. Trained in Italian, Continental, and French cuisines, I have worked as a Chef de Partie and Sous Chef in high-pressure restaurant environments, mastering techniques ranging from classical French methods to modern plating styles.