Your dishes have, quite literally, spiralled into virality. How did it all start?
I’ve always enjoyed cooking. When I was studying in Canada, I’d miss Indian food. I considered legitimising my passion, but I was in the middle of training as a pilot. But I soon realised the industry was riddled with instability. It was in 2020 that I thought of starting a food service instead. A lot of people asked me to create a Youtube channel, or publish a blog centred around food. When the pandemic struck, I spent my time hiking, and cooking chulha food on my terrace. Eventually, I decided to start a remote business in Dehradun. Right now, I’m serving Awadhi cuisine, and delivering across the city. Dal Bukhara, Kebabs, Biryanis, Butter Chicken, and Korma are a few of my dishes. Since demand is escalating, I’m shifting to a larger set-up and equipping the business with a team.