Indian thali comes with histories of India’s places, and people telling you who they are and why they eat what they eat – Dr Nandita Iyer, doctor, blogger and author …
Sangeeta Khanna, the food and nutrition consultant, author and champion of Indian cuisines and good quality food shares her learnings and research over the years with AYUVE readers From blogging …
Subah Saraf teaches delicious recipes that are healthy and shares knowledge about holistic living and healing through food in her book ‘Satvic Movement – The Food Book’ “At least 70% …
Ladakhi Cuisine is characterised by its breads, soups, pastas and the vegetables that Ladakhis use in their fresh and sun-dried form The highest cold desert of India, Ladakh despite its …
Onam Sadhya has simple food, still sumptuous, and the dishes served have minimal spice, and are easy to make preparations without too much of process involved Kerala celebrates return of …
When Tatva opened in 2016, it was the first fine dining vegetarian alacarte restaurant in Hyderabad. “The aim was not profits, targets for breaking even was not even on the …
A long time ago there was an article in Outlook magazine on the variety of dishes from across India, and there was a vote on the most popular dish. Guess …
For Gaurang’s Kitchen Hyderabad-based designer Gaurang Shah approached Chef Prakash Lobo to create menu to include the scrumptious forgotten cuisines of India It is said that every 100 km you …
Deep cellular nutrition, adequate exercise, Quality sleep and Emotional detox – Tapping into these four pillars can help us create the right external and internal environment and enable the intelligence …
Vegolution India’s brand Hello Tempayy introduced ‘tempeh’ to Indian kitchens. CEO Siddharth Ramasubramanian shares, “The biggest opportunity we saw was to bridge the huge protein gap for the vegetarians and …
Plant Based Foods Industry Association is the India’s first CEO-led association placed in Gurugram, Haryana. This is a national association formed in late 2021 by Sanjay Sethi, Executive Director with …
A vegan, entrepreneur and former head of PETA India, Anuradha Sawhney shares the story behind starting her successful ventures – ‘Back to Basics’, ‘Bombay Cheese Company’ and the recently launched …
Nitin Chordia is India’s 1st Certified Chocolate Taster, Cacao Post Harvest Professional, and founder of Zero Waste, Planet Friendly, Plant Based, Sustainable Chocolates – Kocoatrait. Ayuve caught up with Nitin …
At GoodDot, we always did things differently…and Olympic Gold Medallist Neeraj Chopra resonates with our brand, shares Abhinav Sinha on choosing the Olympian as brand ambassador of the plant based …
Chef Manjit Singh Gill is legendary for his gastronomic innovation. As Corporate Chef, ITC Hotels, he has curated menus for the popular concept restaurants Bukhara (North West Frontier Cuisine), Dumpukht …
Rajeshwari Kalyanam is Chief Editor, Ayuve. She calls herself an accidental journalist. In addition to writing extensively on food, travel, history, literature, art, and culture, she is a Digital Content Creator, Editor, Podcaster, Trainer, and Content Consultant. It was after a stint in marketing and sales, she entered the world of media and has worked in digital, print, and electronic media, garnering over two decades of wide experience, awards, and accolades. A senior journalist and a name to reckon with in Feature Reporting, Rajeshwari is an advocate of conscious living.
