The Inception of the Brand

This immersive environment sparked my passion for food from a young age. Over time, my natural curiosity led me to explore how heritage recipes could meet creativity, resulting in dishes that stay true to Indian tradition but are open to fusion — especially inspired by Swiss and Romandie-style gastronomy. My approach is both respectful of the past and imaginative in the present, blending authenticity with innovation.

In 2014, I began sharing my culinary journey through my blog, Cravings (www.relishsavour.com). There, I documented recipes and stories rooted in Indian home cooking — from Awadh and beyond — and attracted a global audience who resonated with my honesty and depth.

After moving to Switzerland, I longed for the flavors and rituals of home. What began as cooking for friends in Geneva turned into a creative exploration of how Indian food could be reimagined — blending authentic regional recipes with modern Swiss and Romandie-inspired touches.

Over the years, I hosted private dinners, corporate events, and cultural tastings through projects like TalkTime, Indian Lunch Boxes at Impact Hub, and collaborations with Eldora in professional kitchens. With growing encouragement from my community, I joined the AlterStart program in 2023 to formalize my vision.

In 2023, I joined the AlterStart entrepreneurial program in Geneva, where I shaped my growing vision into a business. With guidance from mentors and support from my community, I officially launched Madhu’s. — a brand that blends the finesse of Awadhi cuisine, the soul of Indian home cooking, and the curiosity of a modern Swiss palate.

In 2025, Madhu’s. marks the digital expansion of this journey — a platform where Swiss audiences can discover India-inspired culinary experiences through catering, food stalls, lunch boxes, supper clubs, and handcrafted products, all made with heart, heritage, and a touch of imagination.

While much of Madhu’s. is crafted by me. I am supported by a small, trusted network of collaborators. Depending on the scale of the event, I work with rotating kitchen assistants, freelance chefs, delivery partners, and event staff based in Geneva.

For larger orders and pop-up setups, I collaborate with food-safe kitchen spaces and logistics providers to ensure everything runs smoothly. I also receive creative support from friends and partners in design, photography, and communications, especially during launches and festivals.