Chef Anahita N Dhondy was selected in the ‘Forbes 30 Under 30 Asia 2019’ list for her contribution towards food sustainability and for popularising the Parsi cuisine.
Chef Anahita N Dhondy was at a vegetable market in Hyderabad picking up fresh veggies for her restaurant when the news reached her. She was selected in the ‘Forbes 30 Under 30 Asia 2019’ list for her contribution towards food sustainability and for popularising the Parsi cuisine.
“It was overwhelming. The congratulatory messages poured in and I was touched by the warmth. I never thought that my work would be recognised at the national level,” says the 28-year-old, who runs SodaBottleOpenerWala, a chain of Parsi restaurants in the country.
Chef Dhondy promotes Indian millets, which are nutritious and inexpensive homegrown grains, in dishes in the restaurant and in her recipes on social media.
“I am grateful that people are recognising sustainability in this sector,” says Dhondy. She has represented India and SodaBottleOpenerWala at the EAT Forum 2018 and the Chefs Manifesto in Stockholm and London in 2018.
These days she is busy conducting workshops in schools to promote Zero Waste and Clean Plate campaigns which is also in line with the United Nation’s Sustainable Development Goals.
“I am teaching youngsters how to reuse food and work towards zero waste of food materials. We have to respect our farmers and environment,” she says.
Article by Smitha Verma | INDIA TODAY
