India Today - - COVER STORY -


Go­ing by her ed­u­ca­tional qual­i­fi­ca­tions, the woman is quite a gypsy—a BCA (2013) and LLB (2016) from Pan­jab Univer­sity, Chandi­garh, and then a culi­nary course from Le Cor­don Bleu (2017) in Lon­don. “But isn’t life all about find­ing that per­fect flavour, no mat­ter how many tast­ing ses­sions you have to go through?” says Jhambh, founder of Worth Eat and Chandi­garh’s first food blog­ger.

Health all the Way

Boast­ing of spe­cial­i­sa­tion in French cui­sine, Jhamb is all for im­pro­vi­sa­tion and pro­vid­ing healthy so­lu­tions while keep­ing lo­cal flavours in­tact (“If one can mas­ter the tech­nique of French cook­ing, all other cuisines are a piece of cake”), it is healthy food and gift­ing op­tions that is tak­ing all the time for this chef, who also holds cook­ing classes, cu­rates spe­cial meals and runs a restau­rant con­sul­tancy as part of her food so­lu­tions com­pany 'Worth Eat'. “Many peo­ple are com­ing up and ask­ing for healthy and in­no­va­tive food­stuff to gift this fes­tive sea­son. It's a mis­con­cep­tion that only healthy baked items make for good gift­ing op­tions. I reg­u­larly get clients, es­pe­cially dur­ing the fes­tive sea­son who come in to buy soups and broths to take to friends’ houses, not to men­tion fish cooked in min­i­mal oil and hand-cut sweet potato fries served with a blue cheese dip. For ev­ery­one, healt is sud­denly num­ber one on the pri­or­ity list" she says.

Push Health

Jhamb be­lieves that us­ing fresh healthy in­gre­di­ents like Broc­coli, chick­peas, green­beans and but­ter­nut squash in dif­fer­ent food items can do the trick.

Fu­ture Per­fect

“I am ready to study molec­u­lar gas­tron­omy in Van­cou­ver,” she says

Con­tact [email protected]­

Anukriti Jhamb, founder, Worth Eat

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