Sessions
Culinary Heritage: Tracing Roots, Tasting Change
Kaveri Ponnapa, Tia Anasuya with Madhu Nataraj
Bio
Tia Anasuya is a chef, author, and culinary consultant whose work blends the art of cooking with storytelling and memory. A graduate of Le Cordon Bleu, Paris, she has worked across kitchens and hospitality ventures including Olive Beach Bangalore and Gaggan Bangkok, before founding her own home-catering brand, Askew, in Bengaluru. Her debut book, Adukkala: A Family Food Odyssey, is both a cookbook and a family memoir — a tribute to her grandmother and the generations of women who shaped her understanding of food, culture, and care.