At Cook Style Click, I paint the canvas with food. I am a strong believer of gastronomical karma... the more you share the more you receive. I create delicious recipe that’s nutritious and present it in an artistic manner for a memorable experience. It is safe to say that my passion to paint transformed into creating edible art. I value local farmers and small businesses and strive towards generating zero-wastage. To be mindful is the only way ahead.

My earliest encounters with food happened in my talented mother’s kitchen, yet I would give credit to my father for pushing me to understand gastronomy better. My father would make us try different cuisines, introduce new ingredients and never once complain if we didn’t get a certain dish right. Instead, he’d appreciate the effort. 

Born in Mumbai, I spent my adolescent years in Tehran. I later moved to Delhi to study and gradually got settled here after marriage. My restaurant Shibuya in the lush locales of Greater Kailash II is a one-stop destination for anyone who wants to explore pan-Asian cuisine, especially Japanese. At Shibuya, every small detail, from the food to the buzzing atmosphere, has a punch of global flavour.

My Instagram page is a proof of my love for travelling: Be it trailing the spice route across Sri Lanka or discovering the gastronomical wonders of scenic Chinese provinces, I have found inspiration in all the corners of the world. I’m married to a travel aficionado. Travel, truly, is the best form of education.

With Shibuya, I am combining my passion for food and travel with photography. Food for me is nothing less than art and I thrive on the limitless possibilities that come with it. I believe in not just creating sumptuous recipes, but also presenting them in an appetizing way.

I am a food enthusiast and also passionate about art. My interests entwined and I was able to execute my dreams, thanks to my husband and friends who constantly encouraged me to follow my calling. I started with Instagraming and blogging my food journey, which soon received attention and had a snowball effect where one thing led to another. I had been publishing food articles, styling food and doing photography projects, workshops before I finally opened a restaurant. It has been a beautiful learning experience. My partners at Shibuya whole heartedly supported me then and they support me now with the way I design the Food & Bar menu; this whole process gives me room to grow.

I personally think that one of the most important factors of running a successful restaurant, other than keeping the cost of operation to the lowest, is to be absolutely woke towards your customers. The customers nowadays are brilliantly well-travelled and are more adventurous and open to new possibilities, and it’s this that makes it exciting for us restaurateurs to come up with new and fun ideas. So, in a way, it is the love for my customers that motivates me to innovate and create to serve them better and win their loyalty.

We are blessed that Shibuya, in its very second year, has made its mark and won many awards. Even though 2020 has been the hardest on F&B industry, I feel blessed and am so proud to be a part of it — I believe food has been a major source of happiness in everyone’s life in these rather difficult times. And this is exactly why I strive to carter more happy experiences to our customers, using food as my tool.

To everyone who is thinking of joining the F&B world, all I can say is that it is a warm, wonderful industry where there is place for everyone to grow. But do hold one thing in mind; it is like putting on a show every day and every act must be perfect. Keep that passion alive, be creative and be open to new learnings.