Shri Bala

Shri Bala is a renowned chef from India. She was born on May 29 in Chennai, Tamil Nadu, India. She is a CA CS law grad and an artisan chef. She is also a trainer at the 5-star hotel. She is also the Concept maker of the DECCANS. She has a book under her name called “Sangam Era.” Apart from cooking, she is also interested in violin. She is a great Violinist. She recently made the Pearl millet Tender Coconut pudding and dedicated it to the Indian hockey team for their fantabulous performance at the Tokyo Olympics 2021. She also worked with great chefs like Gordan Ramsay. The show was aired in NatGeo. She believes in trying dishes from different states of India. She is an expert in cooking Kerala food. She also presented the Korean national food “Kimchi.” She has been cooking since the tender age of 14. She was inspired to choose a career in cooking because of her uncle P S Sankaran.

She was fascinated by Indian cuisine and history. She explores diverse cuisines and tries to create her fusion. She also conducted a vegetarian food festival called “Dakshin Rivaayat” in Trident BKC in Mumbai. She conducted the food fest under her Guru Chef Ashish Bhasin who is her inspiration in the food arena. Her aim is to display south Indian cuisine across the globe and portray its diverse flavors. She believes that south Indian cuisine is beyond just Idli and Sambar and wants the world to know about it. She is extremely meticulous about her ingredients. She believes in having a healthy diet and restricts unhealthy food.

She is also into learning several rustic south Indian native dishes. Although she never attended a culinary college and obtained a degree, she is extremely passionate about cooking. She worked as a chief financial officer of a law firm in 2016. She is also a law graduate. She was working as a company secretary too. She is aspiring to pursue a Ph.D. in ancient food. She is passionate about innovating new dishes and teaches ancient recipes in colleges. Shri Bala is also an athlete and plays various sports, and keeps herself fit. She prefers unromantic food like boiled vegetables, dal and very little millets. She also aspires to explore and innovate the Pallava, and Satavahana cuisine in a unique style.