Rajan Puri - 88 Eco Honours, St Stephen’s College, Delhi

                    85 - The Doon School, Dehradun

                    77- Yangchenphug Public School, Thimphu, Bhutan

The last 10 years of my life have been the most meaningful ones in my life! After all my stints in various fields, I teach Math (even though I did Eco in college) - from Grades 2 till the age of 44! I circle the globe, practically everyday.  More than Math, I see students sharing their lives with me. I feel that I’m part of their journey, which busy parents simply can’t be.

I’ve worked across the globe - in fields as diverse as electronics, electricals, furniture, floorings, commodities, solar power. At present, I’m a consultant to some food & beverage startups.

I try to bring people together, and be there for people going through difficult journeys - the importance of which people have finally realised in the covid period.

Happiness comes from friends, from enjoying the smallest pleasures of life  (having lived in Bhutan, with no TV, no  radio, and  with no need of a fridge- with a crystal clear stream running behind our Embassy compound). To,  even laughing with a stranger.

I’ve also, due to my passion for cooking, been asked to overlook a Spanish Food Festival  in DLF Camellias in Sept 2023.

On top of that, my better half, Simmi Bajaj, daughter  of my college Block Tutor, decided to follow her passion in Bengaluru.

So, I’m busy travelling the length &  breadth of this country, juggling all these roles, much to the amusement of my children.

I've traveled the world and savoured cuisines all over the planet thanks to my father's Indian Foreign Service postings, and, my own journeys, as a professional, to Europe, the Far East, Middle East, South East Asia & the Americas.

My Father was a splendid cook, and made me promise him not to learn cooking, as he had most of his domestic fights due to the fact that he was a better cook than my Mother. So, I didn't get to learn from him, but, once I turned 45, decided to turn a Google chef, and started all my experiments.

I found that I had a knack to keep my cooking very low in oil & salt, and to use natural flavours of my ingredients to bring out the subtle flavours to tickle your palate 🙏🙂 Hopefully, I touch the right cord with your tastebuds.