Chef Khushboo Chawla’s love for cooking blossomed in her childhood, growing up in a Sindhi family where desserts were the heart of every celebration. In 2016, Chawla left her job in wealth management to pursue her true passion — baking. She enrolled in Sophia Polytechnic’s culinary school, specialising in baking.  By 2019, her passion became her profession when she launched a home kitchen. In 2022, she flew to Paris to refine her craft with a professional course in baking and patisserie at École Ducasse. Today, she runs a home bakery in Thane, serving custom cakes, festive desserts, and hosts bake sales.

For an easy-to-make Diwali spread, she recommends kesar pista date balls and rose nankhatai. The date balls are naturally sweet and nutritious, while the rose-infused nankhatai offers a fragrant twist on the classic Indian biscuit.