OLIF

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When I am not experimenting in the kitchen, you will probably find me exploring other art forms, or with pupploos and ki...
06/06/2026

When I am not experimenting in the kitchen, you will probably find me exploring other art forms, or with pupploos and kittens. Attended a beautiful event by .delhi doing some amazing work. These hand painted water bowls will be put to good use for community animals, and the workshop proceeds go to benefitting the animals. ❤️ FYI these cuties are up for adoption at

📍BeeYoung Brewgarden

At what point, does dessert, meet the spectrum of art and wellness? I have been pondering on this question alot lately. ...
27/05/2026

At what point, does dessert, meet the spectrum of art and wellness? I have been pondering on this question alot lately. Does it heal the creator as much as it heals the consumer? Would we create and consume differently, if we were to pause for a bit, slow down, and notice the nuances of our work?

I have always liked to push the corners of what I know, whether it’s in pastry or life. Here, I have tried to capture the essence of summer in this dessert, the base is made of a dark cocoa millet and seeds sponge, paired with a Kala Namak Jamun Mousseline and Alphonso Mango Mousse, topped with a Jamun Veil. This beauty is also plant based, vegan, gluten free and made without any white sugar.

For me, each creation captures a phase, a moment of my life, like the bougainvillea growing in this peak summer heat, sprawling all across Delhi, or the seasonal Jamun giving a tough competition to the most beloved Mango. Tell me, what are your thoughts? What emotions does art and dessert evoke in you?

Currently obsessed with all things technical, sweet and savoury. You will find me, my sourdough starter and croissants, ...
05/05/2026

Currently obsessed with all things technical, sweet and savoury. You will find me, my sourdough starter and croissants, all huddled in the kitchen corner for a daily catchup session. LOL.

Experimenting in the kitchen never stops. Always taking pride in using homegrown, Indian ingredients, today’s core ingre...
17/04/2026

Experimenting in the kitchen never stops. Always taking pride in using homegrown, Indian ingredients, today’s core ingredient was . It is bold, smooth and goes so well in a dessert. It pairs beautifully, with mascarpone, coffee, apples, pecans, bananas, peaches, and cinnamon. I made a luscious Whiskey salted Caramel, a Whiskey Cinnamon Vanilla Chantily, to go on our Pecan Banoffee Pie. For the other dessert, I kept it quite simple, a Whiskey Tiramisu. Tell me which one is your favourite?

Textures in the OLIF kitchen today. An all vegan spread from a catering.Mini Pita Pockets filled with roasted Vegetables...
28/03/2026

Textures in the OLIF kitchen today. An all vegan spread from a catering.

Mini Pita Pockets filled with roasted Vegetables, inhouse hummus, chickpeas, pomegranate, microgreens, parsley topped with a vegan tzatziki, tomato basil bruschetta, and a hibiscus mint orange iced tea cooler.

Have you ever felt how some places always feel like home and welcome you with open arms? Sunder Nursery has always been ...
08/03/2026

Have you ever felt how some places always feel like home and welcome you with open arms?

Sunder Nursery has always been one of those to me, particularly the Sunday Market there. I love to hoard on to the produce at the market, or enjoy some delicacies at the food stalls (my favourite being the Jackfruit Kebab Sliders at the )

It’s pet friendly, easily accessible, and central. Winter and spring times are the best to visit.

Authenticity, passion and creativity, speak across disciplines, people of different cultures, languages and mediums. Tim...
06/03/2026

Authenticity, passion and creativity, speak across disciplines, people of different cultures, languages and mediums. Time and again, I am reminded of this reality whenever I come across a business owner true to their craft, a teacher immersed in imparting knowledge, or just another space, that embodies the above. Often, the atmosphere of the place hits you first, the comfort, a familiar song playing in the background, a sense of ease. Amidst the hustle bustle of Hauz Khas, I found a true gem of a place, a pottery studio, named Naveen Chhaya, .16 cofounded by the duo - Aniruddh Sagar and Arti Paliwal, the place embodies slowness. The teacher, Mr Ravi is articulate, helps you understand the nuances between life, clay, and patience.

To be frank, dear reader, I struggled with slowing down on the wheel, I noticed my natural tendency to quicken the pace. My mind is naturally exploratory, overthinks, analyses, while it is a blessing in testing, ideation, creativity, it asks for a grounding force somedays. Today, was one of those days.

As soon as I touched the clay on the wheel, I didn’t realise, how quickly, an hour went by. Kitchens have had this notion of being, fast paced, steady, yet always on top of things. I realise how slowness can in fact, be a differentiator. The clay taught me to pause, reflect, and put tenderness back into my craft. It reminded me, how sometimes, in life, it is essential to surrender, and flow.

06/03/2026

If you are like me, and crave something creamy, flavour packed, yet still light and wholesome - this quick recipe with Cream Cheese is one, you will want to try ASAP. And the best part? It comes together in under 15 min.

Ingredients
5-6 Garlic Cloves, sliced
150g Cherry Tomatoes, sliced or whole
2 tsp Extra Virgin Olive Oil
2 slices sourdough
1 tsp butter
A handful of fresh basil peaves
1 tsp dried oregano
Salt to taste
70-100g Cream Cheese

For the full process, refer to the video!

Rarely one to hop on content trends, but this one got me invested. Little Sim, would be so proud.
01/03/2026

Rarely one to hop on content trends, but this one got me invested. Little Sim, would be so proud.

Address

Greater Kailash Part/1
Delhi
110048

Opening Hours

Monday 11:30am - 6:30pm
Wednesday 11:30am - 6:30pm
Thursday 11:30am - 6:30pm
Friday 11:30am - 6:30pm
Saturday 11:30am - 6:30pm
Sunday 11:30am - 6:30pm

Telephone

+919810911504

Website

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