She has been cooking over the past two decades. She developed an interest in cooking as a 16-year-old exchange student. After returning to India, time spent living in (France and Italy) inspired to find a restaurant where she could "settle down to cook both modern and traditional food," though she mixes in many of her own inventions and spins on classics. This venture provides her with the opportunity to pursue her love of cooking.

Her cooking philosophy is very much about tasting all the flavors in a dish rather than blending everything until it becomes “a train wreck”.
she believes that the best food comes from using the best fresh ingredients and she says that usually “the less you muck around with it the better”. “If you do it right,’ she says, ‘food is for the body and the soul.”
She doesn’t cook by recipe, and describes herself as an instinctive cook “I cook by feel and react to the produce I have to work with, although I do use the traditions

 But perhaps the project closest to her heart is with a company she established to run corporate food events. It combines this energetic entrepreneur’s two great loves  of-course family and cooking.

 However, her enthusiastic proponent for incorporating native foods into our everyday meals, not just restaurant dishes.

You spend all day, 12, 14 hours a day, cooking refined food, you want to go eat something that's simple, she has a taste for the simple things. The wry, gracious chef shares her menu ...and if those aren't enough to get you drooling, wait till you taste our state-of-the-art kitchen!

 Guarav has 12 years cooking experience under his belt! He started out at the age of 15 working as an apprentice under a Youth Training Scheme where he trained for 3 years.  He grew up in Shillong where he developed an appreciation for farm-fresh food working in his family's vegetable garden. The chef now oversees the vast Runet Group.
 
His style of food is best described as modern classics. He loves sourcing and researching food culture, particularly the history hence he manages to find the best premium ingredients for our customers.

His gastronomic philosophy is to offer his guests authentic dishes in which the flavour of the ingredients is given pride of place. The outcome is a cuisine which is remarkably unpretentious and honest, yet luxurious and constructed with passion and flair.

He plays a major role in the business and his three year involvement with Runet has meant he represents all that we’d like to convey to our customers.