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About me



An Engineer on paper and a professional Chef by passion, I proudly present Simmer & Spice-  a melange of my heritage and my love for food. Complete credit goes to the lineage of women who nurtured me with food enhanced with their kindness and warmth. 


Early 2010, while I was in the second year pursuing Computer Engineering, I realized I was born to work with food. The way I comprehend flavours and ingredients, I could never fathom software languages or networking algorithms. I believe I am blessed with uber supportive parents who enabled their little girl to fly away to a faraway country- Canada. My journey from India to Canada and from an Engineer to a Chef is what really defines me as a person.


Today, I spend most of my time reading and researching Indian and Ayurvedic food, running around my precious little daughter, and livin' the (super)mom-life! If you share similar interests, shoot me a message and I would be more than happy to connect. :)


Simmer & Spice

Simmer & Spice is a beautiful representation of my passion for food and cooking. My food ideology is prominently defined by my mother's/ grandmother's recipes and Ayurveda, where I believe food is the ultimate healer. With a concrete foundation of Ayurvedic cooking, I enjoy sharing simple recipes that enable an average family to present themselves with nourishing food.


At Simmer & Spice, the utmost importance is devoted to all the culinary activities. I passionately host cooking classes that allow you to sit back and enjoy a live cooking show- by a real deal Chef. Our spice products are all organic and single-origin, procured directly from farmers and farm partners in India. Every time you make a purchase, you are supporting these farmers to earn a fair living wage for their families. And because I deal directly with the farmers, freshness, and quality is guaranteed 100%. Through the cooking lessons, workshops, spice products, podcast, and blog posts I aspire to share the joy of real food, cooking, and eating as well!

Image by Nisha Ramesh


Indian Food

The Indian subcontinent is a prominent region of Asia owing to its thousands of years of dramatically flourishing history. The origins of Indian cuisine are deeply rooted in its glorious past. It has remodeled itself century after century, not only based on what was locally available but also by liberally accepting the traditions of the Shehenshahs, Maharajas, and Maharanis that once proudly ruled the subcontinent. It is not a surprise that a traditional Indian khichadi (1 pot rice and lentils), Parsi Salli Boti- a Persian mutton stew, and Bebinca- Portuguese inspired layered custard cake harmoniously appear on an Indian themed menu. 

Indian cuisine has evolved through various historical events over the years, without obliterating its past. And the result is a beautiful mosaic of regional cuisines from different eras that truly speak for the nation's illustrious history and diversity. I believe that the true beauty of Indian cuisine lies in the way it celebrates its sub-cuisines as a legacy left behind by ancient civilizations, visionary traders and merchants, and foreign rulers.

The food culture of India, in my opinion, has been restructured every few hundred years. Today, millennials are more inclined towards the global cuisine that reshapes the cuisine from a traditional fare consisting of rice, chapati, and a couple of subzis to modular inventions like Kadhai Paneer Pizza, Butter Chicken Pot Pie, and Mango Lassi Mousse. With a solid traditional foundation and impressions of its glorious past, Indian cuisine has artistically transformed into Modern Indian Cuisine. And thus, this desirable yet enigmatic cuisine continues to amaze many curious minds.