I grew up in and around Chicago, so I have a healthy fear of snow and ketchup on a hot dog. Now based in the San Francisco Bay Area, my work is focused on food writing, recipe development and communications. From developing recipes like bademjan kebab, researching the history, recipes and culture of masala chai, and creating content for food and drink clients, I've done it all. Past jobs include professional chef, cooking teacher, public speaker and food tour guide. 

I’m passionate about telling the untold story. I love elevating minority voices in my work, especially women, BIPOCs and immigrants. I geek out over food history and foodways, and I’m constantly inspired by my family’s Indian food traditions. I make a mean jam, play the ukulele, and occasionally have to brush frosting out of my hair. 

I have a B.A. in speech communication with a minor in creative writing from Bradley University, an A.A.S. in culinary arts from Joliet Junior College, and an M.A. in gastronomy from The University of Adelaide/ Le Cordon Bleu. 

My bylines include The New York Times, The Washington Post, Eater, NPR, Epicurious, several food encyclopedias, and a 3+ year column for San Francisco Chronicle's food section on immigrant & BIPOC cuisine. I'm co-writing The Rize Up Bakery Cookbook with Azikiwee Anderson & Artisan, coming out in 2027.

Pronouns: she/her