Hello!

Every curry, consommé, soup, broth or bisque starts with the sizzle of a diced medium onion. Yes, the very onion that contains 29 simple calories.

About Me : Shuchi Naidoo

I started cooking when I could barely reach the kitchen counter. Born and raised in northern India, I spent the majority of my childhood in a boarding school. With insipid cooking and heartless meals, I craved the holidays that were spent watching mum cook for her ‘home-food-starved’ children. It was as though she stuffed all her love into those delectable bites and yet, never ran out of it. I used to love how she played with simple Indian ingredients and indulge in an ever-so-stylish presentation – for parties or a simple meal at home alike. She made it look like art. And today, with no formal culinary training, it is that very the enthusiasm that defines my passion.

Investment banker turned chef, I started the 29. Private Kitchen in New York in 2012 to design meals that are about much more than individuals cooking food. It was a social dining concept creating prix-fixe tasting menus for supper clubs, popup dining experiences and private events. Centred around small plates inspired by the unexposed genre of home-style Indian cuisine, the idea was to give ‘curry’ a significant facelift and make it approachable.

After a successful run of 5 years in New York City, I relocated to London and worked in community and events at Airbnb for 1.5 years, while hosting occasional Supperclubs on the side. Food has however, continued to be central to my life and journey, and currently I focus full time on sharing my food journey via recipe essays on my blog, with the hope to turn it into a recipe book one day. I am also available for collaborations and recipe development.

My food & dining experiences have been featured on CNN Business Traveler, Land Rover Commercial, NBC, CBS, WSJ & BBC Travel, and some of my recipes can be found on Huffington Post Taste, Honest Cooking & Food52.

Read our prized Guest Testimonials

Read about 29. in the Press