Pulse Vol VI Launch: Food for Thought- Community Potluck

Aashi Singh is a postgraduate student of English and Cultural Studies at Christ University, Bangalore. She is interested in food, leisure, and urban culture. She recently wrote, edited, and published The Culinary Treasures: Tales of Tradition with Nativ Chefs, documenting the recipes and life stories of Nagpur-based home chefs hailing from diverse regional backgrounds.

Amal Razak is a chef and creative practitioner whose work reflects a deep interest in food as culture, labour, and collective memory. Trained at Lavonne Academy and having worked across diverse kitchens—including Patisserie Sitara and, most recently, serving as Head Chef at Bäcker & Charlie for over three years—Amal has built process-led spaces rooted in discipline, empathy, and storytelling, taking ideas from page to plate while nurturing young teams along the way.

His practice moves fluidly between tradition and reinterpretation—breaking dishes down to their fundamentals, rebuilding them through thoughtful flavour pairings, and tracing the stories that emerge along the way. Beyond cooking, Amal’s work extends into writing, brand development, and community-driven food experiences. He is particularly drawn to the everyday politics of food: how ingredients travel, how flavour carries history, and how shared meals shape identity. Amal also competes in snooker professionally, a contrast that continues to inform his discipline and creative process in the kitchen.