Mahesh Matta Sanda Wellness – A passionate food lover

 Growing up in the streets of Punjab, Mahesh Matta never thought he would become a head chef one day, let alone be the guest judge on sundry shows or peregrinate across the globe in search of spices, learning from international pabulum experts and chefs about sundry cuisines and developing cooking techniques. As a puerile boy, the kitchen space was circumscribed to his grandmother who would engender her own magic and prepare ambrosial aliment in a matter of minutes the moment Mahesh Matta verbally expressed he was hungry. Mahesh Matta and his grandfather used to spend time inside the kitchen of Gurudwara for hours where the langar was being cooked. Mahesh Matta commenced exploring the cuisines of Punjab and was mesmerized to visually perceive the ardency with which people used to treat victuals. In the streets of Punjab, he tasted many authentic kebabs, varieties of chicken gravy, and tandoori dishes. He realized that people in Punjab take victuals solemnly and you must victual it...