I'm a plant-based pastry chef, educator, and an avid traveller. I trained in classical French pâtisserie at Lavonne Academy of Pastry Arts and Baking Science — and have since been on a mission to take the gluten, dairy, and white sugar out of every dessert I absolutely love.

Teaching is what lights me up most — and now, I get to do just that through Plant Alchemy, my physical baking school nestled inside the lush Sohum Resort in Goa. It's a space where conscious, ingredient-driven pastry meets deep technique and creativity.

Along the way, I’ve also built Mountain Muse — a conscious pantry essentials brand, Boro — a plant-based gelato label, and KaYa Café, a farm-to-table, plant-forward café I ran in a remote village in Ladakh from 2019 to 2023.

I continue to consult for like-minded brands and currently work as a chef consultant at Pause, a plant-based café in Pali Hill, Bandra, Mumbai.