Maryam Motiwala initially began baking as a hobby from her home kitchen and has since transitioned to a prestigious boulangerie in DHA, Karachi, where she indulges in crafting exquisite desserts and pastries throughout the day. What began as a leisurely pursuit swiftly evolved into her fervent passion. She extended her baking expertise to conduct summer camp sessions for children, subsequently launching a home-based business
Mariam is the author, recipe developer, and food photographer at Recipe52. She is a passionate home chef dedicated to sharing authentic North Indian and Pakistani cuisine. She believes in simple recipes and easy-to-find ingredients. Seasonal fruits, herbs, and veggies are her favorite ingredients to create a fresh and healthy taste.
Welcome to The Cha Company! Our adventure began with a search for the perfect Pakistani flavors and tea. Inspired by our travels to Pakistan, we bring you an authentic fusion of cuisine, music, and community—from a humble food truck to a vibrant space
Chef Mahendra did his graduation from Delhi University and he completed his Hotel Management from Culinary Institute of Hotel & Tourism Management Dehradun (UK) India. He started his career at very early age and end up becoming Executive chef at the age of 23 which is considered a big achievement for him. He has been offering his services as a judge at India’s No.1 Culinary TV Show – MASTER CHEF OF INDIA for season 1, 2, 3 as well as JUNIOR MASTER CHEF OF INDIA. He is involved in motivating the young chefs of India and chef fraternity through Seminar and Workshops conducted by Indian Culinary Forum. Chef Mahendra has worked for some of the world’s most recognized hotel brands in India such as Marriot Group Of Hotels, Hyatt Group Of Hotels, Taj Group Of Hotels, Jaypee Group Of Hotels , Sarovar Group of Hotels and few more.
Being a dedicated trainer by nature, which he believed was the greatest inheritance from his parents; Chef Mahendra has constantly involved himself in the company’s corporate trainings and has developed many young talents throughout his Twenty(20) years in the India He also conducts training in India for young hoteliers. He is actively participating on activities with the Indian Culinary Forum Chefs society as well as the WACS (World Associations of Chefs Society).
Guntas Sethi, a patisserie chef trained at Le Cordon Bleu, is also a recipe developer and food content creator. She serves as a Food Ambassador for the EU’s ‘More than Food’ campaign and appeared as a guest judge on Masterchef India 2023. Her collaborations include renowned brands such as Lindt Home of Chocolate and Estee Lauder.
Nooresha Kably is the chef at Izumi, India’s best modern Japanese restaurant. Conscious that Japanese cuisine requires special skills, Kably went to Japan and studied sushi making and later, learned about ramen.
Armed with these skills and her own talent, she has turned Izumi into one of Mumbai’s hottest restaurants catering to guests who want Japanese cuisine at different levels, all the way from spicy rolls to the real thing
Jitin Joshi worked in the two-Michelin-starred Capital Hotel and at Gordon Ramsay’s Maze in London as Head Pastry Chef. He then took the role of Executive Chef at Mayfair’s Benares, where he and Atul Kochhar led the team to win a Michelin star.
In Dubai, Chef Jitin led the kitchen at Armani Hotel’s Amal and was appointed Executive Chef of Atmosphere on the 122nd floor of the Burj Khalifa. He then undertook the pre-opening role of Executive Chef at the first Taj Hotel in UAE and oversaw multiple restaurants in the property including a British gastropub, The Eloquent Elephant and the coveted Bombay Brasserie.
Michelin-starred Gymkhana in Mayfair brought him back to London as Executive Chef. He then collaborated with Soho House to expand their pop-up locations to Barcelona, Amsterdam and Babington House in the UK.
Chef Manav Tuli, previously at the helm of Michelin-starred Chaat in Rosewood Hong Kong, has embarked on a new culinary venture with Leela in Causeway Bay. Under Tuli’s leadership, Chaat garnered critical acclaim, including a Michelin star and a reputation for exceptional service. At Chaat, he had successfully positioned Indian cuisine within a fine-dining context, earning numerous accolades and reshaping public perception.
Dr. Avin is a pastry chef and baker with a rich background in the hospitality industry, having worked with renowned establishments like Le Granier A Pain and Mamamia in Paris, as well as the Taj and Orchid hotels in India. He’s made significant contributions to industry publications and presented award-winning papers at various summits. His book, “A Baker’s Journey: Science in the Art of Baking,” marks a highlight in his writing career. Since 2016, he’s been affiliated with WorldSkills Org and has taught baking at Christ University in Bengaluru. The Lavonne Academy of Baking Science and Pastry Arts is his ambitious project, where he combines his roles as a chef, coach, and entrepreneur. Beyond his culinary expertise, Chef Avin also has a passion for percussion and the arts.
Saurabh Udinia started his career in the kitchen of Indian Accent in Delhi, before leaving to help set up Masala Library in Mumbai. The same group started the Farzi Cafe chain, also with Saurabh at its helm. Saurabh then launched the Masala Library in Delhi.
While Saurabh remained low profile in India he became a critics’ favourite in London when he opened the UK capital’s Farzi Cafe. At present, Saurabh has moved to Singapore where he is wowing critics as chef at the super-hot Revolver.