Brief info

I must be no more than 10 years old when I first helped my father cook. It was a Sunday afternoon and he was preparing his special mutton. I was his sous chef- fetching masalas, running around with ingredients, keenly observing him. He was an excellent cook and it was evident in that aroma wafting through our kitchen. By the time dish was served I was amazed that we had made something that tasted so wonderful! I believe my passion comes from those Sunday sessions with him in the kitchen. He loved cooking, and that compelled me to learn the art too. Ever since I can remember, I have always wanted to be a chef. But to study that, it meant I had to leave my town in Jharkhand and migrate to another city. My parents didn’t want me to. So, very reluctantly I studied home science, but couldn’t kill the aspiration of becoming a chef. That dream came rather close to reality after my marriage as my husband has a transferable job. His frequent transfers meant frequent re-locations. The more we relocated, the more cuisines and skills I learned! We came to Nagpur a few years back. Here not many people knew about Bihari cuisine. My food became a hit instantaneously! I joined Nativ Chefs and now I proudly call myself a chef.

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