My taste buds developed eating the most delicious traditional food in the heart of India, New Delhi. My parents loved to host dinners and get-togethers and we were surrounded by farm-fresh produce and much of the Halwai activity. As a child, I hung around my mother’s kitchen and my participation was limited to tasting the goodies.

Bachelors, Job, Marriage … I found myself in New York City pursuing Masters in Market Research at Baruch College, CUNY. I was fresh hands on cooking for myself and my husband. Fondness of eating and creativity in cooking caught up with me and I got particularly interested in the ‘whys’ of Baking.

I signed up for a two year distance learning program in Baking Science & Technology with American Institute of Baking (AIB). My increasing interest in Baking Science lead me to wrap up a standard career and I headed to the Resident Program for Baking Science & Technology at the AIB, Kansas. On graduating as a Baking Technologist, I joined Pechter’s Baking Group, NJ as a Quality Assurance & Safety Coordinator.

At home, I baked for my biggest fan and critique, my husband, and saved my home made creations to develop a repertoire of recipes. No later, my recipes won contests in weekly journals and were often published in newspapers.

To bridge the gap between a Baking Technologist and a Baker, I learnt the Essentials of Pastry Making at the French Culinary Institute, NY. The smells of my Oven spread, and I got orders from friends and neighbors to bake for their special occasions.

My interest in Baking has ever since grown and I like to share my passion through my collection of some fine recipes.