clean eating

At 27, Nishtha Chauhan left engineering to launch a zero-waste café in Gujarat that now earns Rs 12 lakh a month. But it’s more than a business — through millet meals and workshops, she’s teaching over 2,000 children to eat mindfully and helping reduce 47 tonnes of plastic and carbon waste yearly.

Harshita Joshi, a young entrepreneur, left her IT career to found Jogurt, a clean-label, high-protein Greek yoghurt brand made with A2 milk. Motivated by her battle with PCOS, she created a healthier and preservative-free alternative for those seeking nutritious, wholesome food.

Anindita and Suhasini Sampath launched Yoga Bar in 2014, which aims to promote ‘guilt-free’ snacking through healthy snacks and beverages that have no artificial colours, flavours, or preservatives.

While nuts and pulses have many nutrients and health benefits, make sure you’re eating them the right way. Here’s why you should soak these food items before you start consuming them.

Nothing tastes better than your own fresh produce grown at home. Learn how to do it with this workshop!