The Heart
Started back in Providence, I was bored of food that didn’t feel worth remembering.
Began experimenting with chili oils at home and making reels, that’s when I fell in love with cooking (and savory food, not just pastry).
When I did my pop-up café (2023), I named it Well Seasoned, because that’s what I truly missed: food that felt alive, bold, and worth a memory.
The idea clicked: what if even a plain cracker could be made Well Seasoned?
Growing up in India, I saw how a simple tadka (hot spiced oil) could transform plain dal into something soulful, that warmth + timing became the DNA of Well Seasoned.
My journey in Italy added the love for good bread, butter, pesto, and simplicity, proof that fresh ingredients, no preservatives, and honesty on the label are enough.
Today, Well Seasoned is quietly crazy, not loud or in-your-face, but sensual, playful, and bold in flavor.