Page 84 - MASALA Magazine Vol.15 Issue 4 | April - May 2024

ormer software engineer
Unveiling Chef Shraddha Sawarkar’s
holistic vegan culinary marvels.
B Y GR ACE CLARKE
84 | MASALA MAGAZINE APR-MAY 2024
and proud mother of
two, Shraddha Sawarkar
is a home-cook turned culinary
virtuoso. She is the creative force
behind Naivedyum (Instagram:
@naivedyum_yum_for_tum) - a kitchen
brimming with homemade fusion,
vegan, vegetarian, and celiac-friendly
delights, all crafted with an abundance
of fresh ingredients and an overflowing
attention to detail.
Shraddha’s journey into holistic cooking
began in 2004 with the arrival of her
eldest daughter, who was born with an
allergy to dairy products. This twist of
fate propelled Shraddha to master the
art of crafting delicious meals tailored
to a vegan diet, igniting her passion for
studying and creating culinary delights.
Amidst the lockdown of the COVID-19
pandemic, Shraddha embarked on a
mission to provide her inner circle with
healthy and delectable meals as they
adjusted to working from home. With
time constraints hindering their ability
to cook nutritious dishes daily, her
flavourful creations became an instant
hit. This surge in demand propelled
Shraddha to elevate her home kitchen
operation into a full-fledged homemade
nutritious delivery service under the
name of Naivedyum.
As her business blossomed, the holistic
chef transitioned her operations from a
cosy home kitchen to a dynamic cloud
kitchen, mirroring the growth of her
business. Leveraging Naivedyum’s
distinctive market positioning within
the industry, Chef Shraddha found
herself earning the opportunity to serve
as a Guest Chef at Away Chiang Mai
Thapae resort this past March. There,
she treated diners and guests to the
unique green gastronomic experience
of “holistic vegan Indian food,” marking
a milestone in her culinary journey.
I had the pleasure of visiting Chef
Shraddha at her charming homestead,
where I was warmly welcomed by the
enticing aromas of spices wafting from
her kitchen. There, she demonstrated
the preparation of two of her nourishing
green dishes: her High protein lentil
crêpes stuffed with stir fried capisicum
and Beetroot kebabs.