For the past 21 years, I've been a dedicated home chef and a Professional Corporate Event Menu Curator. I curate and prepare thematic Indian dishes such as Indian Fusion, Indian Regional, Royal Indian, Undivided Punjab, Indian Street, Satvik Indian, Indian Vegan, and Indian Soul Food. I grew up watching my father cook in his restaurant and learning tiny secrets from my grandmother, who brought knowledge from the kitchens of 'Undivided Punjab' before to Indian Partition. Following my wedding, I traveled widely around India for the sake of studying and relishing:) the original food of respective regions and the intricacies of local cooks. I am an old-school and legacy learner making the shift to modern food techniques.