ABOUT BARKHA CARDOZ
Barkha Cardoz received her culinary training at The Institute of Hotel management in Mumbai, India and worked in the Development department at St. Peter’s Preparatory School in Jersey City, NJ. With her husband, the late chef Floyd Cardoz, she managed their Bombay Bread Bar in New York City from 2016 – 2019 and oversaw fundraising events for The Young Scientist Foundation, founded in 2011 with Floyd’s $110,000 Top Chef Masters win. Barkha is currently the Managing Member of Cardoz Legacy LLC, where she actively executes ongoing legacy projects including the FC +B&B Collaboration Masala spice line. Read more >>
ABOUT CHEF SURBHI SAHNI
With two decades of professional culinary experience, chef Surbhi Sahni brings a fresh twist to modern Indian cuisine and confections. Before launching TAGMO, chef Surbhi served as the creative force behind three lauded New York City restaurants, Devi, Tulsi and, most recently, Saar Bistro in Midtown with chef Hemant Mathur. She is also the creative director and events director at Saar Catering. Read more >>
ABOUT POOJA BAVISHI
Pooja Bavishi is the Founder and CEO of Malai, an artisanal ice cream company with flavors inspired by nostalgic, aromatic spices and South Asian ingredients, based in Brooklyn, New York. Pooja founded Malai when she discovered that the same spices of her childhood – ginger, rose petals, saffron, and cardamom - could be used to robustly flavor ice creams in a way that she had never tasted before. She notes that she “founded Malai because desserts bring people joy, and I wanted to be in the business of delivering happiness.” Read more >>
