I’m a scientist, an artist, a passionate home-cook, and an aspiring food writer currently based in New York. I was brought up in Northern California, home of the vast redwoods and Silicon Valley. I grew up painting, singing, writing, and eating delicious South-Asian meals. I live in the intersection of science and art—both deeply rooted in making sense of the world and sharing truth.

Passionate and curious about the material world around me, I studied chemical engineering at UC Santa Barbara and was deeply involved in the world of research, laboratory experimentation, problem-solving, and creation. I worked as a scientist and product developer at Clorox, formulating charcoal and wipes, but was inadvertently swept into the world of Food.

Pursuing my dream to further learn about food, I graduated with a master’s in Food Studies at NYU. While at NYU, I have worked as a food research fellow at Bon Appétit and Epicurious magazines to develop my understanding of the food media world and also guest lectured for the undergraduate food history course.

My professional aspiration is to pursue a PhD in South Asian diasporic foodways. My personal aspiration is to write a South Asian cookbook that aims to make South Asian cooking more accessible and centers independent cultures that span the subcontinent, rather than treating the cuisine as a monolith.