HEALTH ON THE HOUSE
SARYU BANSAL 34
HOUSE OF WHISK, CHANDIGARH About Her
This Master’s Degree holder in Mass Communication from Panjab University, Chandigarh (2007), took a break from her job after her child was born and eventually wanted to do something interesting. “I was introducted to baking in 2010 and fell in love with it. There has been no looking back ever since,” she says.
Fresh and Pure
Stressing that she uses the highest quality ingredients, and picks organic constituents as far as possible, Bansal, who operates from home, says that she stays away from premixes, synthetic flavours or chemicals in her baking. “Everything is made from a scratch and I like to use seasonal fruits, and a lot of berries and dry fruits in my cookies, cakes, cupcakes, Indian desserts and puddings. We do vegan, dairy-free baking and have jaggery and honey options too,” she adds.
Gift of Health
Admitting that in the past few years, healthy food has become the focus for most clients, this baker says that this festival season, people across age-groups are increasingly avoiding pre-made and packed foods loaded with preservatives, chemicals, colours and acidity regulators. Bansal, who wants to open a cafe eventually has a range of gift options that are fresh, healthy, natural, chemical-free.
Contact saryubansa[email protected]
Saryu Bansal, founder, House of Whisk