Chef Sherry Mehta: Uniting Borders with Every Bite

[00:00:00] How many brands do you have?

[00:00:02] A girl from the hills which is the first brand

[00:00:04] And how did you think of such a lovely name?

[00:00:07] I thought that people used to say that it's from the mountains

[00:00:10] Simple?

[00:00:11] So I called her from the mountains?

[00:00:13] Yes, from the mountains

[00:00:14] Oh, now I can't take that name

[00:00:18] It's your insta handle also

[00:00:21] People call me Pop-Up Queen of India today

[00:00:25] Almost like 3-4 pop-ups in a month

[00:00:28] One time travelling every month

[00:00:30] And then I did a TV show called Grilled on Fox Life

[00:00:34] I was the first runner up in that show

[00:00:36] Now, 2024

[00:00:38] You have acted in one of the reality shows

[00:00:40] Yes, I was actually glad that I could do a small role with Rishika Purjee in Sharma Ji Dhamkeen

[00:00:47] I was his teacher

[00:00:49] I was his cooking teacher in the cinema

[00:00:55] Yeah, lovely

[00:00:56] And I think I've almost done like 4-5 TV shows

[00:01:00] And I became Miss Shimla

[00:01:02] And I was scared to be one

[00:01:05] I think we really had that purpose

[00:01:07] So I think I thought that I saw my mom struggling a lot

[00:01:11] Because Shimla is such a small city

[00:01:14] My mother got a lot of love and support

[00:01:17] Hi everyone, welcome back to Unstoppable Women

[00:01:19] Today we have Sherry Mehta with us

[00:01:21] Welcome Sherry

[00:01:22] Thank you so much, Shelja for having me over

[00:01:25] And you are breaking boundaries with every bite

[00:01:29] Thank you so much, just trying my bit

[00:01:32] Yeah, and I've waited for you for a very long time

[00:01:35] And you know the reason why?

[00:01:37] Absolutely, it was actually the same here

[00:01:40] And I was somehow just waiting

[00:01:43] So that we can meet today and we are here

[00:01:46] So there is so much to talk

[00:01:48] Yes, same hometown, same school, same college

[00:01:52] A lot, a lot, a lot in common

[00:01:54] Yes, yes

[00:01:55] Okay, let's start with your childhood

[00:01:57] Yeah

[00:01:59] So I, as you said, same town

[00:02:03] So of course you are the better person who can connect

[00:02:05] I come from a small town from Shimla

[00:02:08] Where my grandparents migrated from

[00:02:12] The other side of Punjab which is in Pakistan now

[00:02:16] And they moved to this small town called Batala

[00:02:18] Which is in Amritsar

[00:02:19] But because of the tea business

[00:02:21] My grandfather was travelling to Chamba

[00:02:24] And then he thought why not having a home in the hills

[00:02:27] And that's when he settled down in Shimla

[00:02:29] So the third generation which was me

[00:02:32] It started from me, I was born in Shimla

[00:02:34] And I have the best childhood

[00:02:38] Because I was living with different cultures and communities

[00:02:42] For us it was not the neighbourhood but extended family

[00:02:46] I come from a place where

[00:02:49] You know, if you want to have a meal

[00:02:52] You can easily walk into a house

[00:02:54] And they are like extended families

[00:02:56] You can ask them please give me

[00:02:58] And they'll happily offer you food

[00:03:00] No, there was no boundary line

[00:03:00] No, there was no boundary line

[00:03:02] And I think there wasn't a single problem

[00:03:05] If there was a single problem

[00:03:06] It had been everyone's problem

[00:03:09] I still remember if anyone was hospitalised

[00:03:12] So it was a shift of everyone in the neighbourhood

[00:03:15] To go and give them meals

[00:03:16] So I think I've seen that connect

[00:03:20] In our neighbourhood, in our community

[00:03:22] In people of Himachal

[00:03:24] That they give so much love within the community

[00:03:28] And somewhere I think I carried that from there

[00:03:31] And took it forward

[00:03:33] You know what you just said

[00:03:34] That Himachalis have that love

[00:03:38] Boolapan, authenticity

[00:03:40] Abhi, you know and I try to explain this in Bombay

[00:03:42] It's so difficult because

[00:03:44] Only a fellow Himachali like yourself

[00:03:46] Can understand what I'm saying

[00:03:48] The moment you enter Himachal

[00:03:50] That's different

[00:03:51] Yes, it's very different

[00:03:53] So there is so much love and it is very basic

[00:03:56] It's not just that they'll go out of their way

[00:03:58] It is just their way of living

[00:04:00] If someone will even like

[00:04:03] If someone comes to someone's daughter's house

[00:04:05] They think that our daughter has come

[00:04:06] So the entire neighbourhood will go

[00:04:08] They'll give things

[00:04:10] They'll cook things for her

[00:04:11] And they'll remember what she ate in childhood

[00:04:13] I still remember my neighbourhood people so well

[00:04:17] Like my mom always said

[00:04:19] That you are not my daughter

[00:04:20] You were the daughter of the entire neighbourhood

[00:04:23] So it is still true because

[00:04:25] Sadly many people passed away

[00:04:28] Those who are left, they moved to their villages

[00:04:30] And I was very fond of people

[00:04:33] They were very fond of me

[00:04:34] Even today I get a call from Kothkahi

[00:04:35] From Monday

[00:04:38] That if something happens to us

[00:04:39] We won't be able to see you

[00:04:41] You come and meet

[00:04:42] So I feel that

[00:04:44] I will not get this love anywhere

[00:04:46] It's very different

[00:04:48] You can't experience it in cities

[00:04:52] So I really feel blessed

[00:04:55] That I was born in Himachal

[00:04:58] And I was able to be around

[00:05:00] That community

[00:05:02] And that's where I felt

[00:05:04] When I moved out

[00:05:05] That when people started connecting

[00:05:08] Our cuisine with Maggie and Momos

[00:05:10] I took it personally

[00:05:11] And that's where game changed for me

[00:05:14] And I thought, no, I need to make them aware

[00:05:17] And Maggie and Momos are in ads too

[00:05:19] Exactly

[00:05:21] I was like, no, that's not our food

[00:05:24] Let me talk about it

[00:05:25] And I think from there

[00:05:28] The journey started of food

[00:05:30] But in childhood

[00:05:31] When did you realise

[00:05:32] That this is my space

[00:05:35] So I come from a family

[00:05:37] If my grandmom would have been

[00:05:39] In this kind of world today

[00:05:41] She would have been a Michelin star chef

[00:05:43] She was very famous in her community

[00:05:45] She was designing wedding menus

[00:05:47] She was...

[00:05:49] If someone's house is being delivered

[00:05:50] Then you know that I don't have to make a panjeer

[00:05:52] If there are pickle at home

[00:05:54] Then they are made for the whole neighborhood

[00:05:56] I come from a home

[00:05:58] Where every Sunday

[00:05:59] I would get a tandoor on the back yard

[00:06:01] And my grandmom would get a tandoor

[00:06:05] For the whole neighborhood

[00:06:05] So everyone would bring their own plants

[00:06:08] And I tell everyone

[00:06:09] Not only cooking

[00:06:11] The nuances of the kitchen

[00:06:13] How to preserve the ingredients

[00:06:15] The science of food

[00:06:17] I have learnt from her

[00:06:19] The entire grooming

[00:06:20] Of a chef I have learnt from her

[00:06:24] Like the small things that are used to be used

[00:06:26] Were you helping her in the kitchen

[00:06:28] So what happened is

[00:06:30] That you know if

[00:06:31] I was spending maximum time with my grandmom

[00:06:34] Because my mom was helping

[00:06:35] My dad with her

[00:06:36] With the business

[00:06:37] And of course I was her favorite child

[00:06:42] After many years

[00:06:43] A child came to her house

[00:06:44] So I was very spoiled

[00:06:47] And I had a feeling

[00:06:49] That food has been very important

[00:06:51] My father would have been a food blogger

[00:06:53] Because everyone was brought to new restaurants

[00:06:55] In those times

[00:06:56] We were actually introduced to

[00:06:59] Continental food

[00:07:01] In Baljees

[00:07:02] Dine in Elfa

[00:07:04] Then Sita Ram's Chhole Bhatul Re

[00:07:06] We were going to Delhi and we were going to the iconic

[00:07:10] Restaurants during our

[00:07:11] Winter breaks

[00:07:12] So food was very very integral

[00:07:15] Yes, yes

[00:07:16] I come from a family

[00:07:17] That on breakfast time

[00:07:20] Dinner is discussed

[00:07:21] And on dinner time

[00:07:23] The next day's food is discussed

[00:07:25] And if someone made

[00:07:27] Khichdi or yellow dal

[00:07:29] So my family used to get upset

[00:07:32] My grandfather used to get upset

[00:07:33] That there is no disease

[00:07:34] They were saying that there is no disease at home

[00:07:36] Because they were in a habit of eating good food

[00:07:39] And till date

[00:07:41] When I go to Shimla

[00:07:42] They always talk about my grandmom and my father

[00:07:45] That they taught us

[00:07:47] This is what they taught

[00:07:49] So I think I learned from them

[00:07:51] From Varyan, Papad

[00:07:52] Everything, the depth of food

[00:07:54] And I remember

[00:07:57] One day my grandmom was not there

[00:07:59] So I had to cook for my grandfather

[00:08:00] How old were you then? I was 13 years old

[00:08:02] That was your first experience of going solo

[00:08:05] Solo in the kitchen

[00:08:06] And I was confused but I did

[00:08:08] I performed and

[00:08:10] My grandfather just looked at the food

[00:08:13] And I still remember

[00:08:15] I tell everyone it was like a jewel for him

[00:08:17] He said, I will cook for him today

[00:08:19] Oh wonderful

[00:08:21] So I tell everyone that during those days

[00:08:23] When there was only one focus

[00:08:26] That child will become a doctor or engineer

[00:08:28] My grandparents

[00:08:30] They focused on my skill

[00:08:32] And they were very clear

[00:08:34] That if she is enjoying cooking

[00:08:36] Let her do

[00:08:37] I remember in school

[00:08:40] In Loretto school

[00:08:42] Ritu ma'am

[00:08:43] I was very weak in maths

[00:08:45] Maths was something I couldn't do

[00:08:47] So she could also understand

[00:08:48] I don't want to say same pinch but yeah

[00:08:50] Now let it be

[00:08:51] No, no you can't say

[00:08:53] There's too many things in common now

[00:08:55] But Ritu ma'am understood that

[00:08:58] I have a lot of interesting food

[00:09:00] Because I used to wait for lunch break

[00:09:02] And I had to see on everyone's tables

[00:09:04] What came

[00:09:06] I was so curious to know

[00:09:07] So one time she gave up on me

[00:09:10] That she understood that

[00:09:12] Ritu ma'am's younger sister was in my class

[00:09:14] Okay ma'am

[00:09:16] Me too

[00:09:18] Small world

[00:09:19] Very small world

[00:09:21] And then I think the teachers

[00:09:23] Also started understanding

[00:09:25] And the next day

[00:09:28] They used to ask me what have you cooked

[00:09:29] Because I got so interested

[00:09:31] That I told my grandmom

[00:09:32] Let me do something

[00:09:33] Give me that free hand

[00:09:37] And I gave my IHM

[00:09:39] Okay

[00:09:40] When I passed out and I got selected

[00:09:43] I still remember the central school

[00:09:45] In Jakku where my entrance exam was

[00:09:47] And I was very clear that I have to go to Delhi

[00:09:49] Okay

[00:09:50] And I got selected for IHM Delhi Pusa

[00:09:53] But then my family said

[00:09:55] The girl will come alone at night

[00:09:56] The girl from Shimla

[00:09:58] People sleep at 9 o'clock at night

[00:10:00] It won't happen

[00:10:01] Then I started travelling

[00:10:03] And then I think I started

[00:10:07] Calling friends

[00:10:07] I think it was a muscle memory

[00:10:12] So I started

[00:10:13] Feasting my friends

[00:10:14] And I was like come home

[00:10:15] I have cooked Dimachali food for all of you

[00:10:19] And that's where one of my

[00:10:21] Chef friends was working with Raj Willas

[00:10:23] At that time

[00:10:23] He said that sherry or food is not meant for home

[00:10:27] It's that good that it needs to

[00:10:29] Come out and

[00:10:30] Go to a good 5 star hotel

[00:10:32] I said chef I don't even know how to cut

[00:10:34] Onions

[00:10:35] You are asking me to come in a 5 star hotel kitchen

[00:10:38] I can't do that

[00:10:39] How old were you then?

[00:10:42] I was 23

[00:10:44] And he said you need to do that

[00:10:46] I said I can't do that

[00:10:47] This is right after college

[00:10:49] Not really

[00:10:50] Many years after that

[00:10:54] You skipped the entire phase

[00:10:56] Of not only making the food look pretty

[00:10:58] For your prettiness

[00:11:00] Also you got some awards on stage

[00:11:02] Yes

[00:11:02] My mom wanted

[00:11:06] To be a part of a beauty pageant

[00:11:09] Because during those days

[00:11:10] It was a huge thing in Shimla

[00:11:12] Summer festival was a big thing

[00:11:14] I remember a lot of people from Delhi

[00:11:16] Punjab, Haryana were travelling

[00:11:17] To experience this summer festival

[00:11:21] And

[00:11:22] I became Miss Shimla

[00:11:24] And I was scared to be one

[00:11:26] And in those days

[00:11:29] Yeah it was

[00:11:30] It was a big thing

[00:11:32] And after that there was a lot of opportunity

[00:11:34] From the Bollywood side

[00:11:36] Of the industry

[00:11:38] And my mom wanted me to

[00:11:40] Be a part of this world

[00:11:41] For many years I was approached

[00:11:44] To be a part of movies

[00:11:45] For TV ads

[00:11:47] For TV serials

[00:11:49] But I realised that's not my cup of tea

[00:11:53] But I kept cooking

[00:11:55] That was something

[00:11:56] So that was not

[00:11:58] Effortless

[00:11:59] It was effortless

[00:12:00] I was reading a lot of books

[00:12:03] I was going to any Oxford

[00:12:05] Or any bookstore and buying these cookbooks

[00:12:08] So I realised

[00:12:08] That I was very clear

[00:12:11] That I am a chef already

[00:12:13] Life was around it

[00:12:16] Concentric circles were being built

[00:12:18] Research

[00:12:18] You're cooking for them

[00:12:21] You're reading more about it

[00:12:23] Yes, so everything was around that

[00:12:25] But then that one day

[00:12:27] I was called to

[00:12:29] Hyderabad for

[00:12:30] Marriott Hotel

[00:12:31] And I did my first Himachalipop

[00:12:34] It was not only a first Himachalipop

[00:12:36] By me but the first Himachalipop

[00:12:38] In India

[00:12:41] Amazing

[00:12:42] Mani, Madra, Paldha

[00:12:44] Everything we bought on the table

[00:12:46] Awesome

[00:12:47] It was very emotional because I could at least

[00:12:50] Contribute a little bit to my state

[00:12:52] And make people aware

[00:12:53] That turned out to be a big success

[00:12:56] Till date people write about it

[00:12:58] Those who had

[00:13:00] That day that we remember your Himachali dishes

[00:13:02] Sheri

[00:13:03] That's all about my state

[00:13:05] That's about my place

[00:13:08] And from there my journey started

[00:13:10] As a chef

[00:13:12] And then I did a TV show

[00:13:14] Called Grilled on Fox Life

[00:13:16] I was the first Shranerap in that show

[00:13:18] So reality show

[00:13:20] It was a reality show

[00:13:22] So I would say

[00:13:24] Initially I used to think it's all about food

[00:13:27] But when I was in that show

[00:13:30] I would say

[00:13:31] Thanks to Riaz Amlani

[00:13:33] I learnt a lot

[00:13:34] A lot about the industry

[00:13:36] It groomed me because it was also

[00:13:39] About maths

[00:13:39] It was also about numbers

[00:13:41] And that place groomed me

[00:13:44] So it helped me a lot

[00:13:46] To what I am today

[00:13:48] And then I realised that

[00:13:49] That's how a restaurant needs to be run

[00:13:52] So I think

[00:13:54] I did a lot of pop-ups

[00:13:56] People call me

[00:13:58] Pop-up Queen of India today

[00:14:00] Almost like 3-4

[00:14:02] Pop-ups in a month

[00:14:03] I'm travelling every month

[00:14:04] And this is Punjabi and Himachali food

[00:14:07] Both right? Yes because these were

[00:14:09] I think somewhere in my blood

[00:14:11] And I realised people

[00:14:13] Don't know about it

[00:14:14] So I just started that exercise

[00:14:16] Of making people aware

[00:14:18] But Punjabi is still known food right?

[00:14:20] Not really because

[00:14:23] People connect only

[00:14:25] With dal makhani, patta chicken, chhole bhature

[00:14:28] And I am like that's not the food we eat

[00:14:30] So

[00:14:31] We do have clean food

[00:14:32] Our food is cooked in mustard oil

[00:14:34] So people were in shock

[00:14:36] That there is oil in your house

[00:14:37] And food is being cooked

[00:14:39] And I said yes of course

[00:14:40] There is no masala in it

[00:14:42] You think we only eat tomato gravies

[00:14:44] Rich curries, no that's a myth

[00:14:45] So I started actually making the real food

[00:14:48] And which is the lighter version

[00:14:51] Which we eat at home

[00:14:52] The lost recipes

[00:14:53] I started doing research

[00:14:54] And then when we talk about other side of Punjab

[00:14:57] I got connected and in touch with bloggers

[00:15:00] Which are there in Lahore

[00:15:01] In Karachi

[00:15:03] They have become my friends now

[00:15:05] I wanted to know more about the streets

[00:15:07] The culture, the food

[00:15:09] And that's where my research started

[00:15:10] About the food and that's what I started

[00:15:12] Bringing on the table for everyone

[00:15:15] So when you say you bring it on the table

[00:15:16] I am also aware now it's all about

[00:15:18] Sensorial experience

[00:15:19] Food is not just that you have something

[00:15:23] On your plate

[00:15:24] It's about the decor, it's about the smell

[00:15:26] It's about the ambience everything

[00:15:28] So that's what you are talking about

[00:15:30] Also then I move

[00:15:32] Into more

[00:15:34] Depth

[00:15:35] Where I started talking about the communities

[00:15:37] Like

[00:15:38] I wanted to talk about the Hindu Punjabis

[00:15:41] I wanted to talk about the Punjabi

[00:15:44] Six

[00:15:45] I wanted to talk about the Muslim six

[00:15:47] Muslim Punjabi

[00:15:48] So the community food is also very different

[00:15:51] And that's what I started

[00:15:53] Doing through my pop ups

[00:15:55] Then during Covid times

[00:15:59] My new baby

[00:16:00] Kanaq by Sherri came live

[00:16:02] Where I started this

[00:16:04] Cloud kitchen

[00:16:05] And I started supplying

[00:16:07] Food from my cloud kitchen

[00:16:10] It was in Bandra, Chowin village

[00:16:11] And I never realized

[00:16:14] That within one year

[00:16:15] It became a huge success

[00:16:18] We started doing movie launches

[00:16:20] We were

[00:16:22] Doing big catering

[00:16:24] So I got lot of love

[00:16:26] And I am really grateful for that

[00:16:27] Now there is good news

[00:16:30] We are coming up

[00:16:32] With a new brand

[00:16:33] This Durga Pooja

[00:16:34] It is called History by Kanaq

[00:16:36] Where I am going to support the single mothers

[00:16:39] Because this is one area

[00:16:41] Where nobody has ever thought about

[00:16:43] And I want to give them opportunities in Kanaq

[00:16:45] So anything whatever

[00:16:47] They could do, whether pickling

[00:16:49] Making papar, varyaan

[00:16:51] Mithais, pinnees

[00:16:53] So Kanaq is a platform of

[00:16:55] Enablement

[00:16:55] Where you are getting women to

[00:16:57] Come and get some livelihood

[00:16:59] That was the intent to start it

[00:17:02] It was also enablement platform

[00:17:04] No, it is just a delivery kitchen

[00:17:07] Which we expanded and made it a full

[00:17:09] Fledged catering business

[00:17:10] But I think

[00:17:12] There is a purpose of doing something

[00:17:14] And with time I realized

[00:17:16] I have done my part

[00:17:18] I have already done my part

[00:17:20] Now what next?

[00:17:21] Because in life there has to be a purpose

[00:17:23] And then I realized that

[00:17:26] This is one area

[00:17:27] Where nobody thinks about

[00:17:30] What if some

[00:17:31] Accidents happen

[00:17:32] My mom was a single mother

[00:17:34] My dad passed away when I was 13 years old

[00:17:37] So my mom had to

[00:17:39] Handle the business

[00:17:40] We are grateful she had a house

[00:17:42] But there are many women who have

[00:17:44] Lot of challenges

[00:17:45] They don't have anything

[00:17:47] Where will they go? I have seen

[00:17:49] Women who don't even have a house

[00:17:51] So I really want to do something for them

[00:17:53] And that's where I thought

[00:17:55] Of doing is 3 by Kanaq

[00:17:57] And I want to support these single mothers

[00:17:59] So how do you identify them

[00:18:01] Or if there are women out there right now

[00:18:03] Who want to come to you

[00:18:04] So we have just started this exercise recently

[00:18:06] And it started organically

[00:18:08] Like I told you earlier

[00:18:10] If you want then the universe starts supporting

[00:18:12] That energy is attracted

[00:18:13] Yes so it started happening

[00:18:15] So one day

[00:18:17] Like my house helps

[00:18:19] And they all are suffering

[00:18:21] In some or the other way

[00:18:23] So one day I saw bruises on her

[00:18:25] And I asked her what happened

[00:18:26] So then she told me this is happening

[00:18:28] So then I said would you like to be

[00:18:31] Trained in my kitchen

[00:18:33] I mean I want to call you a chef

[00:18:35] Would you like to be called as a chef

[00:18:37] You want to get promoted from a wife

[00:18:39] To a chef, she said

[00:18:40] Yes I will learn

[00:18:41] 3 years

[00:18:43] She is a part of Kanaq now

[00:18:45] Wow incredible

[00:18:46] So if I tell her to make a chapli kabab

[00:18:49] She knows the recipe like this

[00:18:51] She will correct the professional chef

[00:18:54] She knows the recipe

[00:18:55] That gave me a thought

[00:18:56] Okay I have to do

[00:18:57] Now I have

[00:18:59] 4 women coming on board

[00:19:01] Now we have started putting the word on the platform

[00:19:04] And I am okay to take as many

[00:19:06] As I can

[00:19:07] So I have already started putting things

[00:19:09] That these are the departments

[00:19:11] Which they will be taking care of

[00:19:13] And we will handle

[00:19:14] So this is for a start up

[00:19:18] Of the society right

[00:19:19] Obviously you want to do the enablement

[00:19:20] For them where it really matters

[00:19:22] So I went deep and I was

[00:19:24] Doing a lot of research

[00:19:25] The challenges of these women

[00:19:27] So the main challenges that they have children

[00:19:31] And then they can't work for long hours

[00:19:33] And they are restricted to time

[00:19:36] Because they have to go and feed their children

[00:19:38] So I was thinking

[00:19:39] Later on once

[00:19:41] I established this brand

[00:19:43] I will open a small school

[00:19:45] For these children

[00:19:46] And these single mothers will only be a teacher

[00:19:49] For them

[00:19:49] I will give them employment

[00:19:51] But that's in my second phase

[00:19:53] First is this phase

[00:19:55] The second phase is that

[00:19:56] Amazing Shari

[00:19:58] Like

[00:19:59] School, college, Himachal

[00:20:02] Visuals are coming to my mind

[00:20:04] And now

[00:20:04] See where your journey is taking you head

[00:20:07] I think really amazing

[00:20:09] So I think

[00:20:10] I saw my mom struggling a lot

[00:20:14] Because

[00:20:15] Shimla is such a small city

[00:20:17] She got a lot of love and support

[00:20:19] But still I saw her struggling

[00:20:22] Single handedly

[00:20:24] And you three of you

[00:20:25] So my grandmother was that time

[00:20:27] My grandmother supported my mother

[00:20:29] And she said

[00:20:30] I am her mother

[00:20:31] So you handle the business

[00:20:34] So you are the provider

[00:20:34] And I will support

[00:20:36] So I said that no one will get that support

[00:20:38] Like extended family

[00:20:40] Like one evening the other

[00:20:42] House help is coming crying

[00:20:44] I had a domestic violence

[00:20:47] Then I am like

[00:20:49] And then I know

[00:20:50] My people very close to me

[00:20:52] Where they are telling the families

[00:20:53] That we are suffering but they are saying

[00:20:55] No, we cannot come back

[00:20:56] So I think when they will earn

[00:20:59] They will have that confidence

[00:21:00] That they can look after themselves

[00:21:02] So maybe I can support in whatever

[00:21:05] Little way through this platform

[00:21:06] Yes, so financial literacy is literally

[00:21:09] Yes, we have already started looking

[00:21:11] For a space now where I want to train

[00:21:13] These women

[00:21:14] And it's not that I want to tell them

[00:21:16] That you only work for me

[00:21:18] You want to train, go out and open your business

[00:21:20] So are you doing this all by yourself

[00:21:21] But you are looking at hopefully

[00:21:24] There is something people will join

[00:21:26] Yes, I will be happy if people come forward

[00:21:29] If any kind of support comes forward

[00:21:32] Later on I want to convert it

[00:21:33] Convert this into an NGO

[00:21:36] And I want to go deep

[00:21:37] Like I said I want to

[00:21:39] Support the children also

[00:21:40] So that mothers are not stressed

[00:21:43] And later on whatever

[00:21:45] Programs we can do

[00:21:46] I want these maids to have Zumba classes

[00:21:48] I want them to enjoy life

[00:21:51] I want them to have a normal life

[00:21:53] Lovely

[00:21:54] And we've been just working around it

[00:21:57] Now and let's see how far

[00:21:59] We can go into it

[00:22:00] And Kanak basically is wheat

[00:22:03] Yes, so Kanak by Sherry

[00:22:04] Is my brand

[00:22:05] So you also do something like

[00:22:07] From farm to table

[00:22:09] No, that is my other brand

[00:22:11] Which is Van Harve's Kitchen

[00:22:14] How many brands do you have

[00:22:16] A girl from the hills

[00:22:17] Which is the first brand

[00:22:19] And how did you think of such a lovely name

[00:22:21] I thought that

[00:22:22] People used to say where are we from

[00:22:24] From mountains

[00:22:25] From mountains

[00:22:29] Now I can't take that name

[00:22:33] It's your insta handle also

[00:22:37] So now I have

[00:22:38] So everyone gave me that name

[00:22:39] I came across a girl from the hills

[00:22:41] I said, yeah, girl from the hills

[00:22:43] Simple, my book name is also that

[00:22:46] Because I want people to connect easily

[00:22:48] So I thought let's not do it

[00:22:50] Complicated and

[00:22:52] Let me do my book name

[00:22:54] A girl from the hills

[00:22:55] And it's memoirs so I'm going to do

[00:22:58] The cover of page also like that

[00:23:00] I want to wear my grand mom's saree

[00:23:02] I want to wear her jewellery

[00:23:04] And I want to show the nostalgia

[00:23:06] Your book is coming out this year

[00:23:08] Yes, in the next 2-3 months

[00:23:09] I've just completed my manuscript

[00:23:11] Lovely

[00:23:12] And this is your entire

[00:23:14] Childhood growing up

[00:23:16] So tell us about your family

[00:23:23] So like I said

[00:23:24] Earlier I come from a

[00:23:26] Puri family

[00:23:28] Now I'm married to a Bengali

[00:23:32] But he's also half Punjabi

[00:23:34] Half Bengali

[00:23:36] Because the parents were

[00:23:38] Childhood friends in the neighborhood

[00:23:39] And then they got married

[00:23:41] So he is also

[00:23:43] A very good chef

[00:23:45] He cooks American food

[00:23:47] Because he stayed in America for years

[00:23:50] And of course I have my 3 children

[00:23:52] And the elder one

[00:23:54] Is 16 years old

[00:23:56] And then I have twins and a girl and a boy

[00:23:58] So I see

[00:23:59] My son becoming a budding

[00:24:02] Chef because he's spending maximum

[00:24:04] Time with the kitchen

[00:24:05] But I told him you better cut your fingers

[00:24:07] And I want you to learn from there

[00:24:10] Please go into the core

[00:24:11] Because this is not easy

[00:24:13] It's like taking science

[00:24:15] So you have to experiment a lot

[00:24:17] Yes, you have to create a lot

[00:24:19] So don't take this easy

[00:24:21] So he's going for professional education

[00:24:24] In

[00:24:25] No, he's just 10 years old

[00:24:27] But he would be

[00:24:29] Whether he would be

[00:24:31] Or not, but I see that thing

[00:24:32] In him coming up

[00:24:33] Because whatever he's putting on the table

[00:24:35] Is actually coming out very well

[00:24:37] Whether he's baking cakes

[00:24:39] He's doing Korean food

[00:24:40] He's doing continental food

[00:24:43] It's coming out amazing

[00:24:44] Sometimes he really surprises all of us

[00:24:47] So I'm really happy

[00:24:49] To see that this comes in your genes also

[00:24:52] Maybe I took it from my grandparents

[00:24:54] And then my father

[00:24:55] And then now he took it from me

[00:24:57] Both the girls are not interested in the kitchen

[00:24:59] And I'm perfectly fine with it

[00:25:01] But my son is definitely

[00:25:04] A kitchen person

[00:25:06] So what is the tip you want to give to someone

[00:25:07] Who wants to get into this field

[00:25:09] For you, what I see is

[00:25:11] You were self-initiated

[00:25:13] And motivated

[00:25:14] Not everyone might be like that

[00:25:17] They might need still professional

[00:25:19] Education supporting this

[00:25:21] So I feel first of all

[00:25:23] You need to get answers within yourself

[00:25:26] That is very, very important

[00:25:28] It's just not the word

[00:25:29] Chef, you need to feel it

[00:25:31] First of all

[00:25:33] And it's not about

[00:25:35] Picking the tweezers and plating the food

[00:25:37] You need to understand

[00:25:39] The science of food

[00:25:41] And your emotions should be right

[00:25:43] Like at a very tender age I was told

[00:25:45] And molded by my grandmom

[00:25:47] That if you are angry don't enter the kitchen

[00:25:49] Because the food will be a disaster

[00:25:51] I've got to come to that

[00:25:52] So I think once you are clear in your head

[00:25:55] That

[00:25:57] You are having that interest

[00:25:59] In the kitchen

[00:25:59] Only then pursue or think about it

[00:26:02] And take help from people around you

[00:26:05] And it's not going to be easy

[00:26:07] So be prepared

[00:26:08] Anything what you do it's not going to be easy

[00:26:10] If you're passionate about it

[00:26:11] You need to nurture, you need to give time

[00:26:13] It's your baby

[00:26:14] So you have to have sleepless nights

[00:26:16] It's that simple

[00:26:18] And be ready for it

[00:26:19] So once you are enjoying nurturing your baby

[00:26:22] The baby is going to grow out

[00:26:24] Very nicely

[00:26:26] When you just said

[00:26:27] When you're angry don't enter the kitchen

[00:26:29] You want to elaborate on that

[00:26:31] So I remember

[00:26:34] My grandmom

[00:26:35] She always used to tell me that

[00:26:38] Emotions play a very important role

[00:26:40] So today when people ask me

[00:26:42] How did you make such a simple thing

[00:26:44] How did you make it so delicious

[00:26:45] It's very delicious

[00:26:47] We want to eat one more bowl of it

[00:26:49] So I tell them that

[00:26:49] I do prayers when I'm cooking

[00:26:52] My energies have to be right

[00:26:55] Even if some chef is angry in the kitchen

[00:26:57] I take him and put him

[00:27:00] I say, son, calm down

[00:27:01] And if you don't feel like coming right now

[00:27:04] Don't do, I'll handle the kitchen

[00:27:05] So I feel emotions should be

[00:27:07] At the right place

[00:27:09] When you're cooking

[00:27:10] Because that is going to be

[00:27:13] On your table

[00:27:14] And

[00:27:15] It's said that the path of heart is from the stomach

[00:27:18] So it's important to write the emotions

[00:27:20] To go to the stomach

[00:27:21] For a person

[00:27:22] And serve food happily

[00:27:25] It will make a lot of difference

[00:27:27] I realize it's not only about the cooking

[00:27:29] It's also the serving

[00:27:31] And how people are enjoying it

[00:27:33] Yes and how you feed them with love

[00:27:35] Why does our mind have a memory

[00:27:37] It's the food of our mother

[00:27:39] I always tell people

[00:27:40] It's not like she was a Michelin star

[00:27:43] But my mother's love was in it

[00:27:45] So she put extra ghee

[00:27:47] Without telling

[00:27:48] And she won't have to eat it with love

[00:27:50] And the food in mother's plate

[00:27:52] It tastes like that

[00:27:54] Yes, so that's why

[00:27:56] That food of mother's hand

[00:27:57] When the chef gets this compliment

[00:28:01] That we remember mother's food

[00:28:03] You are successful

[00:28:05] Wow

[00:28:07] But this

[00:28:07] The technique

[00:28:09] That you are calm and you check your emotions

[00:28:12] Did you see your grandmother?

[00:28:15] Yes

[00:28:16] She was a perfectionist

[00:28:19] She was a perfectionist

[00:28:21] And my grandfather

[00:28:22] Had a backyard

[00:28:24] So my memories are that

[00:28:26] I have never been to the vegetable house

[00:28:28] At home

[00:28:31] Apricot trees

[00:28:32] I had

[00:28:33] I had cashew nut trees

[00:28:35] Onion, tomatoes

[00:28:37] All seasonal produce

[00:28:39] Mint, coriander, chili

[00:28:41] If you want to eat mint chutney

[00:28:42] Then break it in front of you

[00:28:44] So that was Sunday's ritual

[00:28:47] That my grandfather was making a chutney

[00:28:49] Himself going in the morning

[00:28:51] And the barter system

[00:28:53] Means someone is coming to someone's farm

[00:28:56] Someone is coming to your house

[00:28:56] I am giving more to them

[00:28:59] So I tell everyone

[00:29:00] My childhood which was

[00:29:02] So good

[00:29:04] I think Himachali

[00:29:06] Bringing itself is like a great foundation

[00:29:09] Yes

[00:29:10] You have said that

[00:29:12] Punjabi food is not necessary

[00:29:14] In non-veg

[00:29:16] So I make people aware

[00:29:19] Correctly

[00:29:20] That 70% of the community

[00:29:23] Whether it is Himachal or Punjab

[00:29:25] They are vegetarians

[00:29:26] And we eat vegetables

[00:29:28] We eat our greens

[00:29:29] And that too we cook in mustard oil

[00:29:31] It is very light

[00:29:33] It is very healthy

[00:29:34] Very heartwarming

[00:29:35] And our food is vegetarian

[00:29:38] And non-veg is very less

[00:29:42] It is hardly 30% community

[00:29:44] The ones who are cooking non-veg

[00:29:46] On the weekend

[00:29:46] So I come from a vegetarian family

[00:29:48] And my grandmom never allowed

[00:29:51] Any kind of non-veg food in the kitchen

[00:29:52] My grandfather and my father

[00:29:55] It was a Sunday ritual

[00:29:56] Cooking the mutton

[00:29:57] Like a barbecue

[00:29:58] And even the pressure cooker

[00:30:00] And the stove and everything in the backyard

[00:30:03] Did you cook on the E.T?

[00:30:05] Yes I remember my dad

[00:30:07] He did the same

[00:30:08] But it has a lot of taste

[00:30:11] Yes it is very tasty

[00:30:13] It is very slow cooking

[00:30:15] And

[00:30:18] Like I said

[00:30:19] My book is coming

[00:30:20] That everyone in the neighborhood

[00:30:23] Like this Sidhu

[00:30:24] So they made it on Saturday

[00:30:27] So it is hot in my house

[00:30:29] Sidhu is done

[00:30:29] It is a bao

[00:30:32] Made in the upper part of Himachal Pradesh

[00:30:35] So there is post-Titana

[00:30:37] Gourd and khas khas

[00:30:39] There are many

[00:30:40] One sweet and one salt

[00:30:42] And one savoury with dal and mint

[00:30:45] So

[00:30:46] Oh my God

[00:30:49] Childhood memories

[00:30:50] So yummy guys

[00:30:52] I will send for all of you

[00:30:54] I will send

[00:30:57] Sidhu or Dham

[00:30:58] Sidhu or Dham

[00:30:59] So

[00:31:00] I think the neighborhood was a family

[00:31:03] The food they were cooking

[00:31:06] We were all eating it as a community

[00:31:08] So

[00:31:10] That's where I learned that

[00:31:12] Emotions play a role

[00:31:14] There was no habit of being alone

[00:31:16] The neighborhood was big

[00:31:18] The neighborhood had children

[00:31:20] The neighborhood grew up

[00:31:21] Mom made a plate

[00:31:22] So I knew that I would cook food for the other auntie

[00:31:25] I still remember

[00:31:27] The way you are telling

[00:31:30] Like in my neighborhood

[00:31:32] In the summer

[00:31:32] I used to go to any house and drink milk

[00:31:35] To drink milk

[00:31:37] Go and eat some chapati

[00:31:39] Because it is like one big house

[00:31:42] One big family

[00:31:43] But those values are not there

[00:31:45] And there is no one in the city

[00:31:47] So I was talking to my mom

[00:31:49] She was on the call

[00:31:51] And then one auntie came

[00:31:53] And she asked if you had tea in the morning

[00:31:55] And they were talking that

[00:31:57] I didn't have milk today

[00:31:58] Mom gave the bottle from the fridge

[00:32:01] I was laughing out loud

[00:32:02] I was like, mom nothing has changed

[00:32:05] So mom said I don't want it to change

[00:32:07] We are all there looking after each other

[00:32:10] We are all old now

[00:32:11] We take care of each other

[00:32:13] I feel so happy

[00:32:15] This is back in Shimla

[00:32:17] Mom, wow very nice

[00:32:20] Nothing has changed

[00:32:21] Those values are still there

[00:32:22] I had an experience last month

[00:32:25] So we had to leave for the emergency

[00:32:28] So we had to leave the house

[00:32:31] It was such an emergency

[00:32:32] So our neighbors came

[00:32:34] They said we will stop

[00:32:36] Don't worry

[00:32:38] Take the stuff out of the fridge

[00:32:39] We will do it

[00:32:41] Just go

[00:32:43] And that is a trust you can also have

[00:32:46] We just gave the key and just left

[00:32:48] Like mom is not going to be there for one year now

[00:32:50] So my husband said

[00:32:52] No one will stay at home for a year

[00:32:55] Nothing will happen

[00:32:56] I said neighborhood is there

[00:32:57] They will keep checking the place

[00:33:00] Nothing will happen

[00:33:01] People will open the doors and see what will happen

[00:33:03] How easy life you guys have

[00:33:05] I was like yeah

[00:33:07] No sir

[00:33:08] I miss those days

[00:33:11] I just tried to put all that

[00:33:13] Together in my book

[00:33:14] Tell me you have romanticized

[00:33:17] Your entire experience of growing up

[00:33:19] In the hills

[00:33:21] But that place is also very

[00:33:23] Small for the dreams that you had

[00:33:26] For somebody like you

[00:33:27] You obviously had to

[00:33:30] Spread the wings and come out

[00:33:31] Yes

[00:33:33] So initially

[00:33:34] I used to think

[00:33:37] I will open a home

[00:33:39] in Shimla

[00:33:40] And open it at my house

[00:33:42] Because it's a huge house

[00:33:43] And there is a backyard

[00:33:44] So I thought it would be a farm to fork

[00:33:47] Simple rustic food

[00:33:49] I will keep it that way

[00:33:50] But I think maybe I was meant for bigger cities

[00:33:53] So the first day I remember

[00:33:54] I was staying in Colaba

[00:33:57] At 23rd floor

[00:33:58] Shimla's daughter

[00:34:00] And opened the window

[00:34:02] I called up my mom

[00:34:03] I was like mom I am so scared

[00:34:05] I am very tired now

[00:34:07] I can't help it now

[00:34:10] Sherry live with it

[00:34:11] It's your decision

[00:34:12] And so I remember that

[00:34:14] Shimla girls are so different

[00:34:16] Because they don't have any exposure to life

[00:34:19] But yeah life changed

[00:34:22] Traveled the world

[00:34:22] The good thing is you are keeping the Shimla girl alive

[00:34:25] Yes that is very important

[00:34:27] No I am a Pahadi soul

[00:34:29] That will never change

[00:34:30] It won't go from inside

[00:34:32] So Supriya also says

[00:34:34] Like in my community everyone says

[00:34:36] You have that motherly thing

[00:34:38] That she keeps feeding

[00:34:40] It's something which you find everywhere

[00:34:42] We go in Himachal

[00:34:43] So like Supriya went

[00:34:46] And their welcome is so good

[00:34:48] That our family is coming to the whole district

[00:34:50] They are coming to some place

[00:34:52] So I told him now you know why I say this

[00:34:54] Because our community

[00:34:56] Is like this they are all full of love

[00:34:58] Very warm

[00:34:58] Very warm

[00:35:00] Of course

[00:35:04] No no that has to be

[00:35:05] I write it

[00:35:08] So first for me

[00:35:09] When there is a festival

[00:35:12] In any temple

[00:35:13] We are going to eat Dham

[00:35:15] There is some event

[00:35:16] We are getting married

[00:35:19] But later when I really

[00:35:21] I felt that people don't know

[00:35:23] I started doing research

[00:35:24] Then I realized that

[00:35:26] The Dham which was traveled

[00:35:27] It was from Kashmir

[00:35:28] And Raja Meiru who was

[00:35:31] When he was doing Tapasya

[00:35:32] Sitting on the Dala Dhar Parvada

[00:35:34] Then he thought because

[00:35:36] He called Himachal Dev

[00:35:37] So he thought that

[00:35:40] I have to worship some God

[00:35:42] So if you go back

[00:35:43] If you have ever had

[00:35:45] Kashmiri food

[00:35:46] If you eat Rogan Josh

[00:35:49] Gujtabha

[00:35:51] Whatever you eat

[00:35:52] From there Vazwan was called

[00:35:55] Vazwan

[00:35:56] So as soon as Vazwan

[00:35:58] Was made

[00:36:02] So what happened now

[00:36:05] Because this Dham

[00:36:07] Was made in Chamba

[00:36:08] Then Channa Madra

[00:36:10] Everything was made

[00:36:12] Exactly the same

[00:36:13] If you see Dham is also made

[00:36:15] Like Vazwan

[00:36:16] I never noticed that

[00:36:18] Dad was posted in Kashmir

[00:36:19] So I ate a lot of Vazwan

[00:36:21] On the Bitha's carpets

[00:36:25] Utensils and cutlery

[00:36:26] They are very famous

[00:36:28] So that is a replica

[00:36:30] Vegetarian replica of Vazwan

[00:36:33] So when Vazha came

[00:36:36] He brought curd and spices

[00:36:38] He made Channa Madra in curd gravy

[00:36:41] Seppu Vadi

[00:36:41] Khattama

[00:36:44] Khattama

[00:36:44] So he replicated that recipe

[00:36:48] Channa Madra

[00:36:50] So

[00:36:50] The Royal families

[00:36:53] Kashmir's Brides

[00:36:55] They got married here

[00:36:56] They brought Rajma with them

[00:36:58] So if you see

[00:36:59] Chamba side

[00:37:02] Channa Madra is made there

[00:37:06] Because the Brides came

[00:37:07] And they brought Rajma with them

[00:37:08] Amazing history

[00:37:10] So then I came to know

[00:37:13] That the Dham

[00:37:14] Was made like this

[00:37:15] Amazing

[00:37:18] And this was only a temple food

[00:37:21] That was given to God

[00:37:22] History says that the first Madra

[00:37:25] Was made of Supari

[00:37:26] So Supari is made of Pank

[00:37:30] But it's not edible

[00:37:32] Like humans can't eat that

[00:37:34] Because it was to offer

[00:37:35] A Goddess

[00:37:37] So for them that was made Madra

[00:37:38] Channa Madra

[00:37:42] Now every region has its own Dham

[00:37:44] Mandiali Dham

[00:37:46] Kangri Dham

[00:37:47] So in Himachal the 12 districts

[00:37:49] All have their own Dham

[00:37:52] If we come to Mandi

[00:37:54] To talk about the Royalty

[00:37:55] So their wife

[00:37:58] Raja is Bengali

[00:38:00] Bengali rulers are in Himachal

[00:38:02] They have ruled us

[00:38:04] So if you see

[00:38:06] And you go to Mandi

[00:38:08] You will find Luchi on the streets

[00:38:10] With the mutton

[00:38:10] Because Kaushamankshwain Luchi is a part of

[00:38:14] Bengal

[00:38:14] So it has been blended

[00:38:16] So that's why Bengali culture

[00:38:20] Has a lot of impact

[00:38:21] People asked me

[00:38:22] How did the Nariyal come to Dham

[00:38:25] Because if you look at Madra

[00:38:27] Nariyal goes

[00:38:28] So then I told them again

[00:38:30] Bengali influence

[00:38:31] And our Kaleeris

[00:38:33] The girls of the food and Nariyal

[00:38:36] Then they asked me

[00:38:37] Why this

[00:38:38] So I told them that in the past

[00:38:40] There was a bull and a horse

[00:38:41] And there was so much of a girl

[00:38:44] So that was the way of the parents

[00:38:46] To feed their daughter

[00:38:47] They used to take out the Kaleeris

[00:38:51] Because they would travel for 5-6 days

[00:38:52] Oh my God

[00:38:55] Really?

[00:38:56] So I went to the villages

[00:38:58] And I asked old ladies

[00:39:00] Why do you make these Kaleeris

[00:39:02] Yes, it's still going on

[00:39:04] My sister I remember

[00:39:06] Like I love that culture

[00:39:08] It should not fade away

[00:39:09] So I was curious because people were asking me questions

[00:39:12] So I went to the villages

[00:39:13] And these old ladies told me

[00:39:15] How does a daughter live 5 days

[00:39:19] Even if she has to eat

[00:39:21] So they said

[00:39:24] So the history of food

[00:39:28] You see

[00:39:28] There are also buttermilks

[00:39:30] There is buttermilk and Nariyal

[00:39:33] So they said

[00:39:34] To fill her stomach

[00:39:35] We used to make Kaleeris

[00:39:38] I was like wow

[00:39:40] How big

[00:39:41] How deep they think

[00:39:43] And because

[00:39:45] They would go for 5-6 days

[00:39:48] In the car

[00:39:48] So she would eat in the corner

[00:39:51] That was her source of eating food

[00:39:54] So that she doesn't starve

[00:39:56] Oh my God

[00:39:57] And then

[00:39:59] From the Kaleeris

[00:40:00] From the buttermilk and Nariyal

[00:40:02] From there

[00:40:04] Her history

[00:40:06] Her history is there

[00:40:08] So, yeah

[00:40:09] Arheem Achal has so much of history

[00:40:12] But tell me

[00:40:12] Like Dham

[00:40:14] They sit down and eat

[00:40:17] They come

[00:40:18] And they are people who are serving

[00:40:19] Right now we have seen in movies

[00:40:22] So there is a lot of culture

[00:40:24] So it's not only in Himachal

[00:40:25] Dham is like everywhere

[00:40:27] Dham is

[00:40:29] Dham is only

[00:40:31] In Jammu and in Himachal

[00:40:33] Which means

[00:40:35] Which is the word Dham

[00:40:36] And the way it is made

[00:40:39] Recipes

[00:40:42] Sorry

[00:40:43] Everyone has their own way

[00:40:45] And different names

[00:40:46] But what you are getting to

[00:40:48] Different parts of India is Dham

[00:40:51] Is a Dham

[00:40:52] Is a proper Himachal

[00:40:54] No

[00:40:56] So I was coming to the part

[00:40:58] In Kodkar, Kodkairodo

[00:40:59] There is also meat

[00:41:00] And the Deftas

[00:41:04] Are made with mutton

[00:41:05] So the mutton cut

[00:41:07] Is given to the Deftas

[00:41:09] So that's why it is made with mutton

[00:41:11] Mutton is also made

[00:41:13] And there is also Suka meat

[00:41:15] Which is not a part of Dham

[00:41:17] But mutton is dried

[00:41:18] And Suka meat is used in dishes

[00:41:20] Just because of the climatic conditions

[00:41:22] Because all the time they can't get vegetables

[00:41:25] In hills

[00:41:25] But if you read it, no shops are open

[00:41:28] So that's why they eat dry meat

[00:41:31] And then dry meat is used

[00:41:33] In various kind of recipes and dishes

[00:41:36] But if we talk about upper hills

[00:41:38] I will divide Himachal into two parts

[00:41:41] To make it simple

[00:41:42] The upper part and the lower part

[00:41:43] In upper, there is road, Kodkai, Kodkar

[00:41:45] Below all your Mandi

[00:41:48] Bilaspur, all these regions

[00:41:49] Kangra, Chamba

[00:41:51] So in that Dham

[00:41:53] The lower region of the Dham

[00:41:55] Is made with all the vegetarians

[00:41:56] And the upper region

[00:41:58] Is also known as non-veg

[00:42:00] Because of the climatic conditions

[00:42:02] No because of their traditions

[00:42:05] They ask God

[00:42:06] And in God

[00:42:07] There is a sacrifice

[00:42:09] But it's not below

[00:42:11] In Mandi and Kangra

[00:42:13] No, no, no

[00:42:14] In upper hills

[00:42:17] In Kodkai

[00:42:20] I have seen that

[00:42:22] And Mandi's Tashera is something

[00:42:25] It's amazing

[00:42:25] Not to be missed

[00:42:28] It is one thing which has to be witnessed

[00:42:30] So that time many people

[00:42:32] All across Himachal come and display

[00:42:34] Their food there

[00:42:36] Sidhu is again something

[00:42:37] Which is a part of upper hills more

[00:42:40] So Sidhu came from there

[00:42:42] Then our breads are very unique

[00:42:44] Of Himachal's

[00:42:45] Because no one ever talked about them

[00:42:46] People today eat sardos

[00:42:48] They talk a lot

[00:42:50] I said see listen

[00:42:52] In Himachal, it's a long time

[00:42:55] And in Kashmir too

[00:42:57] So I said you eat Bhatturu

[00:42:59] Eat Babru

[00:43:00] Eat Kameer

[00:43:01] In our state, sardos are from

[00:43:05] Ages

[00:43:05] They break the seeds and make a almond

[00:43:09] Correct

[00:43:10] Chilgoza is different

[00:43:13] This is different

[00:43:14] Chilli is different

[00:43:15] So till today I have the same

[00:43:18] I have a ligament

[00:43:20] Chilli oil is fixed in my house

[00:43:21] Chilli oil can fix everything

[00:43:24] And this is like boating in my family

[00:43:26] They say we use chuli oil

[00:43:28] I still do that

[00:43:30] I am very old school that way

[00:43:31] So chuli oil

[00:43:34] Is a big thing

[00:43:35] Actually it is

[00:43:36] It is very strong

[00:43:39] Chuli oil

[00:43:40] But is it available?

[00:43:43] So Kinnori Essentials

[00:43:46] I am supporting a local brand

[00:43:47] From Himachal

[00:43:48] They have a page on Instagram

[00:43:50] I order from Kinnori Essentials

[00:43:53] Supporting this brand and good brand

[00:43:57] And my friend Tamanna

[00:43:59] She has come up with her own brand

[00:44:01] In Shimla

[00:44:02] I have been using

[00:44:04] I feel that is the best

[00:44:06] I will share the link with you

[00:44:07] Please order from her

[00:44:11] Chuli Kate

[00:44:12] She is doing a lot of organic stuff also

[00:44:14] But recently I started using

[00:44:17] So that is also a good brand

[00:44:19] You are such a

[00:44:21] How do I say

[00:44:24] Fresh

[00:44:26] Air and wind you are bringing into the studio

[00:44:28] Because you know of late

[00:44:30] We were also talking a lot about AI

[00:44:32] And technology and how the world is moving

[00:44:34] Into a very

[00:44:36] You know

[00:44:37] A very machine led

[00:44:39] Operated way

[00:44:41] But I think you are living in a world

[00:44:43] Which is very rooted and grounded

[00:44:45] And you are taking the past along with you

[00:44:47] And you have created a purpose

[00:44:49] And not only for yourself

[00:44:50] It is also for the people around

[00:44:52] And that purpose is evolving

[00:44:54] And that is why I feel the unstoppable spirit

[00:44:56] Is so alive in you right

[00:44:57] Because every junction

[00:44:59] You have figured out a way to evolve

[00:45:02] But also be beneficial

[00:45:04] For people around

[00:45:05] So how do you do that

[00:45:07] I think

[00:45:08] I have realized with time

[00:45:11] That you know

[00:45:15] I am not getting wasted

[00:45:16] I am blessed to be a woman

[00:45:18] And I want to be women in every birth

[00:45:20] And I feel grateful

[00:45:23] So what can I do for this society

[00:45:26] What areas are not touched

[00:45:28] And I think by end of

[00:45:31] The end days of my life

[00:45:33] I should be proud of what I have done

[00:45:35] I want to serve society

[00:45:36] My father also did that until date

[00:45:39] I think I have learned it from them

[00:45:41] I have learned from my grandmom

[00:45:42] They are remembered in their society

[00:45:44] They are edged in brains

[00:45:46] Of people

[00:45:47] I go to Shimla

[00:45:49] They all talk about them

[00:45:51] Because they serve society

[00:45:53] My father did so much for the society

[00:45:55] Any disease is taking him to the hospital

[00:45:58] Any animal on the road

[00:45:59] He is taking him to the hospital

[00:46:01] He is getting treatment

[00:46:02] My grandmom, she couldn't see poverty

[00:46:05] So she was just helping the society

[00:46:08] She has done so much for society

[00:46:10] So people still remember her

[00:46:12] For the contributions

[00:46:14] Somewhere I learnt in my family

[00:46:16] So, serving is integral

[00:46:17] You have been taught

[00:46:19] Think for yourself

[00:46:20] There is a lot happening around you

[00:46:23] If a crow falls in the house

[00:46:27] And it cannot walk

[00:46:28] My grandmom will serve it

[00:46:31] Until it learns to fly

[00:46:33] So I come from that kind of family

[00:46:35] Amazing

[00:46:36] If my dad is admitted in IGNC

[00:46:39] And he has a drip in his hand

[00:46:41] And they are seeing that

[00:46:43] If someone needs it

[00:46:44] He will be like, take my bed

[00:46:46] I have a drip for few hours

[00:46:47] I will discharge and go home

[00:46:50] So we ask dad, why have you come home

[00:46:52] He said, he needs someone more than me

[00:46:54] See that

[00:46:57] So it's in your genes

[00:46:58] It's in my genes

[00:47:00] Some is in your genes

[00:47:01] Some is your passion

[00:47:02] Some is what you are doing with

[00:47:03] What you have got in your life

[00:47:06] You should be purpose

[00:47:08] Purpose is clear

[00:47:09] Since childhood you were very clear

[00:47:12] I was very clear

[00:47:13] And you were gravitating towards it

[00:47:14] Yes, and I want to do more

[00:47:16] Like I said, this 3 bike is

[00:47:19] Definitely I have thought about single mothers

[00:47:21] But I thought that

[00:47:23] I will not be able to speak

[00:47:23] I will have to go into its depth

[00:47:26] Research is very important

[00:47:28] Where are the challenges?

[00:47:29] The biggest challenge is the child

[00:47:31] How to look after the child

[00:47:33] What to do

[00:47:34] I think that first of all

[00:47:36] I have to finish their stress

[00:47:38] That I am giving their children a safe space

[00:47:40] I am teaching them

[00:47:41] This is their zone

[00:47:43] There are outdoor activities for them

[00:47:46] Their mother is happy to see the child's growth

[00:47:49] And side by side

[00:47:51] I want to see the growth of these women

[00:47:52] And this is the vision which you have

[00:47:54] I have

[00:47:55] You have taken baby steps

[00:47:57] Yes, obviously

[00:47:57] I want anyone

[00:48:01] Who is keen to support me

[00:48:03] Would come forward

[00:48:04] Maybe we can curate one big NGO

[00:48:07] And do something bigger

[00:48:08] And better

[00:48:09] So let's see if we can

[00:48:11] We should

[00:48:14] Lovely

[00:48:15] And that came from that personal experience

[00:48:21] So I think

[00:48:22] That is an area

[00:48:23] That is important

[00:48:25] For now

[00:48:26] It is important to have a purpose

[00:48:28] Okay, so

[00:48:30] Now

[00:48:32] 2024

[00:48:34] You have acted in one of the reality shows

[00:48:37] You are getting offers

[00:48:39] Yes, I was actually

[00:48:41] Glad that I could do a small role

[00:48:44] With Rishi Kapoor and Sharma

[00:48:45] I was his teacher

[00:48:47] I was his teacher

[00:48:49] I was his cooking teacher

[00:48:51] In the movie

[00:48:54] Lovely

[00:48:55] And I think I have almost done

[00:48:57] Like 4-5 TV shows

[00:48:59] Which ones?

[00:49:00] Curry's of India with Kunal Kapoor

[00:49:03] Of course

[00:49:03] I was judging

[00:49:07] One of the shows where we were doing

[00:49:09] I think top 10 dishes

[00:49:11] Of India

[00:49:12] During the COVID only the shoots happened

[00:49:15] So I was one of the judges for that

[00:49:17] And then back in

[00:49:19] In the way I have contributed a lot

[00:49:20] With the recipes and scripts

[00:49:22] I have done

[00:49:24] One with

[00:49:26] History

[00:49:27] Where once I did the Shubra also

[00:49:31] On Epic Channel

[00:49:33] I don't remember the show name

[00:49:35] Yeah

[00:49:35] I did 5-6 shows

[00:49:38] So what is the kind of

[00:49:40] Movie on food you would like to watch?

[00:49:45] Inspirational journeys

[00:49:47] Where people push themselves

[00:49:48] To be where they are

[00:49:51] On food based

[00:49:53] And that is something

[00:49:54] I think that makes me happy

[00:49:58] Any inspirational journey

[00:50:00] And I feel

[00:50:01] In reality also

[00:50:03] Anybody who inspires you

[00:50:05] You should be around them

[00:50:07] Either support them or take their help

[00:50:10] And learn from them

[00:50:12] So you are surrounded by

[00:50:14] I am totally surrounded

[00:50:16] Universe has always been there

[00:50:18] Surrounded by inspirational people

[00:50:20] And

[00:50:22] My motive of life is

[00:50:24] Treat people with kindness

[00:50:25] Be kind and then kindness will come back

[00:50:28] To you in many ways

[00:50:29] And it does

[00:50:32] So that is the spirit

[00:50:34] Of being unstoppable

[00:50:35] To stay rooted

[00:50:38] I mean sorry I am talking on your behalf

[00:50:40] But the sense I am getting

[00:50:42] No no totally you are 100% right

[00:50:45] So people often ask me

[00:50:46] Why haven't you opened a restaurant yet?

[00:50:49] So I said

[00:50:51] Then I will lie to my guest

[00:50:53] I don't want to do a

[00:50:54] Bulk cooking and keep it in the freezers

[00:50:57] Oh

[00:50:57] I will open a restaurant

[00:50:59] But I will cook fresh food

[00:51:01] And bring it to the table

[00:51:03] I want that silver tata to be there

[00:51:05] I want that mortar pestle to be there

[00:51:07] I want to nourish them

[00:51:08] I want to nourish them with the right food

[00:51:11] I want to nourish them with the right emotions

[00:51:13] When they go back

[00:51:15] They should take back

[00:51:16] That right memory

[00:51:17] So the day I feel that I can do it

[00:51:21] I will definitely have a restaurant

[00:51:22] But is there no scope?

[00:51:24] Yes

[00:51:25] I did open a kitchen one

[00:51:27] A half-way kitchen in Lonavala

[00:51:29] And it's a sold out concept

[00:51:31] Every day we are getting reservations

[00:51:33] Every day

[00:51:35] But I feel

[00:51:36] That we have to do it bigger

[00:51:38] Or better

[00:51:38] Because these are tables where I give them 8 course meals

[00:51:41] I take them to my farm

[00:51:43] Where they are plucking vegetables with me

[00:51:46] Because that is my childhood

[00:51:47] So my restaurant has

[00:51:49] So that's also run by you

[00:51:50] It's another brand of yours

[00:51:51] So how much are you doing?

[00:51:55] But something which is like you said

[00:51:58] Because it's part of you

[00:52:00] You're not doing it

[00:52:01] It's just part of you

[00:52:03] So if everyone tells me

[00:52:05] How much effort would it take

[00:52:06] I said no, it's a plugin play

[00:52:09] My childhood was the same

[00:52:10] I used to go down and chop vegetables

[00:52:13] And we used to cook at home

[00:52:15] And I want my restaurant to be like that

[00:52:19] So

[00:52:19] My restaurant will also be like

[00:52:21] Today is the reservation of only 12 people

[00:52:23] Because I have made that much food

[00:52:25] I want to feed someone the next day

[00:52:27] And they can go and get their own vegetable

[00:52:29] Choose

[00:52:29] Bring it to the kitchen

[00:52:31] Maybe they can be part of the kitchen preparation also

[00:52:34] And we do prayers every day

[00:52:36] My team sits with me

[00:52:38] I will not eat until my team will not eat

[00:52:40] Do chanting?

[00:52:41] I do chanting, I do prayers

[00:52:42] I'm a strong believer of

[00:52:44] Babaji

[00:52:45] So I'm very connected to Sai Babaji

[00:52:47] And

[00:52:50] So yeah

[00:52:51] Like that

[00:52:52] Life is simple, I've kept it simple

[00:52:55] And

[00:52:56] So I believe there's a lot of power in prayers

[00:52:58] Okay

[00:52:59] Even with the food I believe that

[00:53:01] Everyone asks me how to eat

[00:53:03] I said prayers, intentions

[00:53:05] That all has to be right

[00:53:07] But like you are cooking in the kitchen for half an hour

[00:53:10] Do you do prayers throughout the day?

[00:53:11] So when I am cooking

[00:53:13] I'm just continuously doing prayers

[00:53:15] So you are chanting or you are putting music behind

[00:53:17] No, I speak by myself

[00:53:19] You speak by yourself?

[00:53:20] I speak in my mind

[00:53:22] And I talk to my grandma

[00:53:24] She's not there but I always talk to her

[00:53:27] I always talk to my father

[00:53:29] I always talk to them

[00:53:30] That you know your energies should always be

[00:53:33] Intacted me, keep me grounded

[00:53:34] Keep me humble

[00:53:36] And that should be shown in my food

[00:53:39] So that's all

[00:53:40] So there is obviously universal energy

[00:53:42] Guiding you and it's channeling through you

[00:53:45] Just try my best here

[00:53:46] Just try my best

[00:53:47] Pretty visible and no absolutely the glow on your face

[00:53:50] Is saying it all Sherry

[00:53:51] It's been seriously an honour to have you as part of the show

[00:53:54] It's likewise

[00:53:56] And your unstoppable spirit

[00:53:58] I'm sure will have different flavours

[00:54:01] In times to come

[00:54:02] And I'll

[00:54:04] Absolutely gonna stay in touch

[00:54:05] This Himachali connection is not going to go anywhere

[00:54:08] Absolutely, I would love to host you

[00:54:10] Come over, love to do for you

[00:54:12] I'm taking that offer right away

[00:54:14] Please, I'd be very happy

[00:54:16] And we must

[00:54:17] Meet again