KitchenLab

ricted to elites, at the same time the food that look merely mundane can give run for money to many restaurants and chefs for that matter. My endeavor here would be to travel around the world, eat wonderful food and recreate the aura while twisting it at times to blend it to our taste buds.
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15 years of experience in IT industry, a certified sport science nutritionist, an artist and above all a wanderer. don't be misled by the fact that being a nutritionist, I always measure what I eat...bottom line I do everything in moderation!
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I had my first brush with cooking not by choice but by chance when I was 10 years, but who knew that it would become my passion someday. My first partially cooked wheat bread (roti) and half cooked lentil soup (daal), was plated out to my grand parents. They had it without any complaints and thus the journey began...

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