🌸 The Story Behind Our Flower 🌸
The bloom in The Parida House logo is the Plumeria — known as Frangipani or Champa in Hindi —
a flower that symbolizes grace, devotion, and the warmth of home.
For our chef, the Champa carries a cherished memory —
its sweet fragrance once filled his Nani’s courtyard,
welcoming him the moment he stepped through her arched gate.
In that home, surrounded by stories and the slow rhythm of cooking,
his love for food first took root.
He learned the science behind each spice from his Nani,
and later helped his mother host fauji gatherings —
soaking in the laughter, aromas, and the joy of shared meals.
Just as the Champa blooms in clusters to spread its fragrance,
he believes food, too, has the power to bring people together.
That belief is what The Parida House stands for —
a place where stories, aromas, and hearts intertwine.
About the Chef
I am a Mechanical engineer and a management master by education but a foodie and a chef at heart. I learned cooking from my mom seeing her cook and manage large gatherings at home is what inspired me and introduced me to learn more about food. My dad was in the army (in India) so we would travel all across the country. My mom would learn local cuisines and we would be introduced to new flavors and tastes. Traveling also exposed me to the street food of India and trust me when I tell you it varies drastically from East to West and North to South. This triggered my keen interest in spices and flavors and how they come together in the simplest dishes on the street.
As I entered my professional career, my love for food never changed or deterred me. I continued learning and cooking. I got an opportunity to move to Singapore and then to the US, where I finally decided to pursue my dream of eventually running a restaurant. The pursuit of happiness led me to make an educated decision to learn more from the Escoffier School of Culinary Arts.
I hope to inspire aspiring future foodies and food entrepreneurs to broaden their thoughts using my blogs and insights into food cultures.