Rushina Munshaw Ghildiyal is a Culinary Chronicler and Corporate Food Consultant at A Perfect Bite Consulting.

She describes herself as a Culinary Chronicler, but switches hats between being a teacher, a Corporate Food Consultant, and Curator of Food experiences. She owns & runs A Perfect Bite® Consulting (a premier food consulting firm) and APB Cook Studio® (Food incubator lab, Test Kitchen and Food Content Studio) in Mumbai. They have to their credit, projects such as the Indian Food Observance Days Project, the Annual Godrej Food Trends Report (4 editions and counting), the Kellogg Flavour Conference, the Godrej Culinary Chroniclers Conclave, the Glenmark Meri Poushtik Rasoi Contest among other things.

She has a deep knowledge of global cuisine and specializes in Indian Food Studies, with a focus on (albeit not limited to) her mother’s cuisines of Uttarakhand and Gujarat regions.

She is also currently running a project called #SpiceChroniclesWithRMG on her Instagram LIVE to map spice usage in India.

As a proponent of local and seasonal, a premise that is also intrinsic to Garhwali food, she truly believes that local traditional ingredients can be kept alive by using them not just in traditional recipes but also in new ways. 

In this class, you will use some ingredients and flavours from traditional Garhwali cuisine in some signature new ways to make a beautiful, plant forward meal. You will learn:

• Gehat Soup
• Warm Gehat Salad with Pharan scented butter 
• Pulled Bhang Chicken
• Til walle Aloo  

About Studio Fifteen 

When Chef Pooja Dhingra set up the Le15 Patisserie kitchen in March 2010 the plan was to run baking and cooking classes out of it. And she did exactly that, with weekend classes every month for three years. Then, there came a point at which she felt that they could do a lot more with a kitchen space that was dedicated to culinary workshops. And Studio Fifteen was born as a culinary hub for everything from workshops, to private lessons and corporate training sessions, to pop-up meals and chef collaborations. The classes were aimed at everyone who just wanted to learn how to bake or cook in an environment that wasn’t intimidating. The mission of this space was to encourage people to absorb and share knowledge. After all, it was born of her own constant need to keep learning and growing.