About Chef Sanjai
Chef Sanjai’s culinary path began with a deep love for food, family, and the healing power of the kitchen. Over time, that love became his calling: creating signature dishes rooted in wholesome ingredients, traditional flavor, and true wellness.
His recipes are inspired by the rich food traditions of Awadh in northern India and guided by the timeless wisdom of Ayurveda. For more than 18 years, Chef Sanjai has taught Ayurvedic cooking to students around the world, sharing food that is both nourishing and delicious.
Over the years, he has led seasonal Ayurveda detox and reset retreats, taught online and in-person cooking classes, and catered conferences, spiritual gatherings, and wellness events serving up to 200 to 300 guests. His work brings together authentic Ayurvedic wisdom, seasonal intelligence, and the warmth of traditional Indian hospitality.
Recently, Chef Sanjai has also begun offering intimate Ayurvedic dining and cooking experiences at his home for two to four guests by prior booking. Guests may come for a personalized meal, a private cooking lesson, or both. He takes time to speak with them, understand their needs, and create a menu that honors the season, the doshas, and the deeper Ayurvedic purpose of food. During the experience, he also shares the ingredients, spices, techniques, and healing principles behind each dish.
Vedika Global: Where Ayurveda Comes Alive
Chef Sanjai and his life partner, Acharya Shunya, co-founded Vedika Global in the San Francisco Bay Area in 2007. While Acharya Shunya taught classical Ayurveda philosophy, lifestyle wisdom, and the deeper vision of a healthy and whole life, Chef Sanjai taught Ayurvedic cuisine: how to prepare healing food rooted in Ayurveda’s timeless intelligence.
A Living Ayurvedic Food Tradition
Over 12 years, Chef Sanjai shared more than 200 recipes with international students who came to Vedika Global to study Ayurveda in its true form. Along the way, he studied ancient Ayurvedic source texts, exploring the qualities of foods, seasonal recommendations, and the healing use of spices.
He also revived forgotten recipes for the modern kitchen. Some of these dishes still live in Indian homes and restaurants, but over time, many have lost their Ayurvedic precision: the right season, the right spice, the right method of preparation. This is why even familiar Indian food can sometimes feel heavy, sharp, or difficult to digest.
Chef Sanjai’s recipes are different. They are rooted in Ayurvedic principles and prepared with care, honesty, and discernment. He never relies on artificial colors, additives, preservatives, or flavor enhancers.
The result is food that is beautiful, deeply restorative, and truly unforgettable.
Ayurveda in Action at Vedika Global
AS SEEN IN
