Beyond Baking

MUMBAI-BASED FREELANCE BAKER AASHNA BATHIJA TALKS TO KASHIKA BINDRANI GARERA ABOUT HER JOURNEY FROM ARTISANAL BAKING TO FOOD STYLING AND PHOTOGRAPHY

- KASHIKA BINDRANI GARERA

Aashna Bathija, home chef and baker, began her culinary journey at the prestigious Le Cordon Bleu, a well known culinary school in Paris. Hailing from Mumbai, Aashna’s early experiences and multicultural upbringing laid the foundation for her culinary prowess. "Growing up, I always indulged in creative activities. I would watch cooking shows featuring chefs like Sanjeev Kapoor and Nigella Lawson, and spent weekends recreating their recipes. I was immediately captivated by the world of patisserie and baking,” she reminisces, adding that it was her maternal grandfather who taught her the techniques and patience one needs in a kitchen. “Summers were spent in the kitchen, observing my grandfather prepare rich Sindhi mutton and basundi. As he shared his techniques, I began to comprehend that cooking is an art that demands patience and finesse. These principles have profoundly influenced my career,” she adds.