an independent contractor, community service project leader, and a certified FFL instructor. I organize cooking and nutrition classes to educate people about the importance of plant-based diets in managing diabetes, high blood pressure, cholesterol, obesity, and arthritis. I design meals based on individual’s choice, culture, and physiological needs and offer catering services to deliver healthy m
eals at home near Washington DC metro area. I specialize in teaching cooking classes to consumers with unique dietary needs and restrictions including SOS (sugar, oil and salt) free, gluten free and vegan diets. I describe my cooking style as authentic and traditional. Growing up in a small town in Central India surrounded by agricultural land and farms, my family always leaned towards a natural way of cooking, giving an authentic Indian taste without adding artificial colors or flavors. My Dad would buy fresh vegetables everyday from the local farmer's market and my mother used home made seasoning and techniques to make our everyday food. I strive to pass on my mother's theory of 3 T's: Delicious food needs TIME, TECHNIQUE, & TOSSING the right spices at right time. Besides giving individual and group lessons I also work on nutrition and cooking projects in collaboration with the Physicians Committee for Responsible Medicine, Vegetarian Society of DC, FFL instructors, religious organizations and community centers.
