How one decision after 10th standard shaped 23 years of cooking across three countries.
I grew up in a small town and finished my 10th standard at ZPHS Government School. My family expected the usual path — college, a steady job, a quiet life.
I chose the kitchen instead. Not because I had a plan, but because the smell of slow-simmered dal at sunrise made more sense to me than any textbook.
Fifteen years at one of India's finest resorts taught me discipline. Three years in Bahrain taught me precision. Five years in Kuwait taught me how to translate Indian soul into international plates.
Today I teach because the boy from ZPHS deserved a guide, and so do you. The kitchen is generous — it only asks that you show up.
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