PROFESSIONAL SUMMARY
Culinary innovator and founder of a heritage spice brand, I specialize in vegetarian, vegan, and
Satvik Ayurvedic Indian cuisine rooted in ancestral recipes. Based in Paris, I offer immersive
private dining experiences, culinary tutoring, and recipe development. With a strong focus on
wellness and tradition, I aim to make plant-based and vegetarian cuisine a luxurious and joyful
experience both at the table and in everyday home cooking.
CORE SKILLS AND EXPERTISE
–Indian Vegetarian & Vegan Cuisine
–Ancestral Spice Blending & Culinary Storytelling
–Private Dining & Small-Scale Event Catering
–Culinary Workshops & In-Home Cooking Demos
–Meal Planning (Gluten-Free, Ayurvedic, Gut-Friendly)
–Recipe Development & Content Creation
PROFESSIONAL EXPERIENCE
Asha Spice | Paris | Founder| Nov 2023 – Present
Accomplishments:
–Developed a line of ancestral Indian spice blends from family recipes.
–Created 100+ original plant-based recipes for private clients and content.
–Hosted intimate in-home “Spice Dinners” combining storytelling with dining.
–Ran educational cooking demos and informal workshops using spice kits.
Private Chef | Dark Kitchen Operator | Mumbai | (Freelance) 2019 – 2021
–Designed custom vegetarian/vegan menus for private clients.
–Launched a vegetarian ghost kitchen during COVID, serving remote corporate clients.
–Delivered immersive in-home dining, weekly meal planning, and Ayurvedic dishes.
–Worked with wellness professionals to provide nourishing, plant-forward cuisine.
Culinary Tutoring & Events | Lyon (Freelance) 2023 – Present
–Hosted 10+ “Tupperware-style” cooking parties in client homes with product demos.
–Tutored individuals and small groups in Indian spice techniques and recipes.
–Designed workshops around wellness, digestion, and ancestral cooking traditions.
CERTIFICATE
–HACCP Certified (Food Safety & Hygiene)
–Trained in traditional Indian vegetarian cooking through a lifelong apprenticeship under my
grandmother, who ran a community kitchen in India. Her recipes, techniques, and values have
been passed down to me and form the foundation of my culinary work today
