HEALTH ON THE HOUSE

SARYU BANSAL 34

India Today - - COVER STORY -

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

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