Chef Aishwarya Imbert

Taught by my grandmother, who led a team of 15 women cooking for over 100 people daily in a vibrant Indian community kitchen, my culinary journey began at her side, grinding spices on a "silbatta", a traditional Indian mortar and pestle, and learning the wisdom behind every blend and dish. Those ancestral techniques now shape everything I do. During the COVID-19 pandemic, I cooked and delivered meals to corporate clients, turning a time of crisis into a time of connection through food. Today, I’ve launched Asha Spice, my own line of handcrafted spice blends, inspired by tradition and created for the modern kitchen. I host intimate, family-style “Tupperware” gatherings where I cook, teach, and share my blends with groups of 10–15, blending hospitality with hands-on learning. I’ve also worked as a private chef for clients in Paris, Strasbourg, and Lyon, bringing soulful, plant-forward Indian cuisine to life, one meal at a time.