“Our mission at Peckish is to get people to try new things, and discover newer tastes - when it comes to cuisine and life in general. We're always open to experimentation.”
Sanjeevani (or Sanju as she is called) occassionaly took charge of the kitchen at a young age when her professor parents took their college students on trips. This intuitive cook quickly learnt how to create flavorful meals for herself and her younger siblings and later for her husband and in-laws. With her nurturing nature and fervent desire to feed the world, creating magic in the kitchen comes naturally to this lawyer turned earth mother! p.s. she has a fantastic green thumb and can grow beautiful herbs out of almost nothing! (It's magic, really!)
For Aparna, it all started with attempting to recreate the chicken soup with mushrooms and cavatappi from a recipe photocopied from a Ladies Home Journal when she was a young Architecture student in Pune. Discovering the true joy of cooking soon followed. Her job as a consultant took her to every corner of the US and she found herself cooking and recreating many dishes from all the amazing world cuisines she was able to taste on her travels.
A short stay in Korea in 2010 was her culinary dream trip. It was rapidly becoming obvious that she was obsessing more about the right percentage of acidity in her Nuoc Cham rather than her reports and excel spreadsheets. There had to be a better way to use her eye for detail, artistic sensibilities and self taught culinary skills.
Aparna took a giant leap of faith, said goodbye to her job and founded Peckish in October 2015.
“Home-made products taste the best! They are made with love and heart and the chef knows exactly what goes in them. No strange chemicals, fillers and preservatives and extra sugars and salts. They are so much better for you than anything you can buy off a shelf in the market!”
Misbah & Umaima Hararwala - The Cheesy Mother-Daughter duo
“Me and cheese go way back to as far as I can remember. The last slice of cheese at home meant war” - says our very first magician Misbah Hararwala, she along with her mother Chef Umaima form a creative and cheesy duo for Monks Bouffe.
An architect by day and a cheese maker by night, Misbah loves experimenting with food and tasting new dishes, while Chef Umaima has flipped through scores of cookbooks, being fascinated by the presentation of the Continental cuisine.
This cheesy duo comes from two different eras but has a similar story when it comes to how they started cooking - Growing up in a household where food was always a priority, finding their way to the kitchen was inevitable.
A year in Pondicherry and visits to the various small cheese farms located there got Chef Misbah attracted towards cheese & cheese making while drastically affecting her eating habits as well, making her more conscious about the quality of food.
Combining the two major takeaways from her enlightening stay she decided to try her hand out at making soft cheeses & her mom stepped in by adding her midas touch to help her & keep her passion alive.
“Homemade might be a fad of the recent times but I genuinely feel there is a certain quality you can achieve with food when it's crafted by hand and on a small scale. It is most likely that the source of the raw materials is more local and natural and it also guarantees the use of less invasive chemicals and preservatives. These things matter today since we live such polluted and unhealthy surroundings and this is just a small easy step to eat better”.
Umehani Rangwala - Lovecrumbs
Coming from a family where no one knows how to bake, somewhere while studying architecture, our magician – Chef Umehani started baking as an interim thing between projects. Starting with a bunch of burnt cookies and Pre-boxed brownie mix, she continued baking to perfect the art. Soon it became a hobby and a passion while she realized it highly helped to relieve her work stress.
Apart from this, what fascinated her is that desserts and baking have a certain discipline & accuracy you need to follow and you will always end up with the same result.
While perfecting the art of baking & creating “LoveCrumbs”, constantly evolving and trying newer things is what keeps her passion alive & she soon it went on to create a platter of savory delicacies and more desserts with flavor combinations that usually aren't peoples immediate choice , but making them fall in love with it anyways.
Uniquely for Monks Bouffe, Chef Umehani gets her magic flow into some mouthwatering flavored butters.
“Home-crafted food products are more personal, fresh and most definitely made with love”.
From the very beginning my mother would force me to come to the kitchen and observe what she was cooking and i would always ignore her and go back to doing what I was. I always
considered cooking to be a very routine task till I discovered the pleasures of experimental cooking. The happiness each successful dish gave me was a culinary journey I wanted to it be on lifelong. The kitchen became my happy place. Monks Bouffe gave me a platform to be part of a very dedicated team and we hope we continue to tantalize your taste buds and have you hooked onto us forever.