Why Food?

I wasn’t always someone who loved food.
I ate because I had to and not because I felt anything.

Somewhere along the way, that changed.

Plates stopped being just meals and started becoming stories.
I began noticing colours before flavours, textures before hunger, and moments before menus. Took pictures of whatever felt like a story.

A bowl of pasta, a slice of pizza, a dessert, a salad etc.

Exploring food taught me how to slow down.
How to look. How to taste without rushing. How to take a picture whilst understand the storytelling.

I don’t just eat anymore, I experience.
And somehow, through all these plates, I became a foodie without trying.

Intenso Restaurant & Cocktail Bar, Verbier

Paccheri with red and yellow Piennolo tomatoes from Vesuvius DOP and basil and Marinara Pizza with tomato sauce, Datterino tomatoes, stracciatella burrata and basil pesto

Peshawari, ITC, Agra

tandoori naan, khasta roti and paneer makhani

a solid 9/10

Pasta Evangelists by Perbellini, Harrods, UK

Spaghetti al Pomodoro and Ravioli with Greens & Parmesan

8/10

Mandarin Oriental Downtown, Dubai

A basket of golden corn tortilla chips, lightly salted and topped with sliced jalapeños and fresh herbs, paired with thick-cut fries, crisp on the outside and soft inside. Served with a spread of dips, classic sour cream, herbed mayo, smoky tomato salsa.

8/10

Blue Elephant, Phuket

crisp blue elephant special Thai vegetable spring rolls, filled with cabbage, carrot, and glass noodles.
alongside, Som Tum, finely shredded green papaya tossed with lime, chili, and peanuts

The Leela Palace, Jaipur

A soft, snow-white burrata cheese with crisp lettuce, cherry tomatoes with greens, and black pepper.

9/10

Dishoom, London

A plate of pav bhaji, with onion, coriander, and lime, served with butter-toasted pav, crisp bhindi fry, and airy papad

10/10

The Bhwanipur house, Kolkata

apple cake base topped with a thick layer of buttery crumble, caramel sauce, kiwi slices for freshness and chocolate sauce

9/10

Sienna, Kolkata

ricotta-filled ravioli coated in a pale yellow butter-cream sauce and penne arrabbiata in red tomato sauce.

8/10

Asha, Forty-Seven, Manchester

Warm Chocolate Cake with Toffee Sauce & Vanilla Ice Cream

solid 10/10 - must

House of Ming, St. James' Court, Taj Hotel, London

hakka noodles with wheat noodles, soy sauce, onions, spring onions, and mixed vegetables.
clay pot tofu with tofu, baby corn, snow peas, bok choy, mushrooms.

9.5/10

La Galerie du Chocolat - Chocolaterie de, Verbier

French nutella crêpes with the tastiest hot chocolate

100/100

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Bombay Brasserie, London

Macadamia saffron slice with macadamia base, saffron-infused sponge, and chocolate cream layers.

Jalebi with saffron-infused milk cream, malai foam, pistachio, and edible flowers.

9.5/10

Carnival by Trèsind, Dubai

Carnival Experience Maggi noodles cooked tableside with seasoning maggi masala, vegetables, butter, and sauces.

8/10

Sidewalk, Agra

Caesar salad with romaine lettuce, croutons, parmesan cheese, and house Caesar dressing.
Chipotle tofu salad with marinated tofu, lettuce, tomato, cucumber, chickpeas, whole wheat croutons, cottage cheese, and lemon dressing.

Matcha and Iced Lattee on the side

10/10

Anardana, New Delhi

Double Ka Meetha - fried bread slices, rasmalai, and sweet malai.

8/10

La Cantina, Versailles

spaghetti tossed in spinach and garlic pesto with olive oil and herbs.
Finished with burrata, pine nuts, and grated cheese.

7/10

The Craftery by Subko, Bangalore

Avocado toast with sourdough bread, mashed avocado, onion, chili flakes, and micro greens.
Grilled cheese sandwich, chocolate-filled croissant(we decorated), iced coffee, and a cold brew.

8/10

Swinton House, Jaipur

Chocolate fondant with dark chocolate cake and molten chocolate center and vanilla ice cream.

9/10