I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I’m not cooking or photographing my creations, I’m probably running, exploring my city’s food scene, or tuning into a good podcast or book.
my story
The simmer of dal in a pot, first bite of watermelon in the summer, and footsteps across the kitchen floor make up the soundtrack of my life. I grew up in a suburb in the Bay Area, where I discovered my penchant for flavor, diverse cuisines representative of the people around me, and food that nourished my mind and body. After joining the cross country team in high school, I grew interested in nutrition and later on, the food system’s impact on society; only then did I consider food to mean more to me than the smile it brought to my face.
I couldn’t possibly ramble on about how much I love food without mentioning my parents. My parents emigrated from India at the turn of the century. Even though my parents and I never had much in common besides a deep love for food (and cheesy 90s sitcoms, but that’s besides the point), they’re my best friends. For most of my life, I relied on my mom to nurture my taste buds and expose me to food from our Indian culture. I relied on my dad to initiate conversations about what he ate growing up and argue with me about my food opinions over dinner. When I finally learned to cook, it opened up possibilities both inside and outside the kitchen. Transitioning into plant-based cooking further inspired me to connect with my culture through food and explore its fascinating techniques and flavors.
It has taken a long time to understand what Upbeet Anisha is about. Today, flavors from all over the world are at our fingertips and I think that’s beautiful. So this little corner of the internet is about celebrating the beauty of food while deconstructing the notion that plant-based eating is flavorless, unapproachable, and a Western trend. Here you’ll find simple nutritious eats for long days, hearty comfort food for dinner parties, and a fair dose of my Indian culture and family recipes. Mostly savory, occasionally sweet.
I’m so grateful to share what I love with you. Thank you for being here.
other stuff
Where I’m based: NYC for the past year, but the Bay Area is my home
Outside of food blogging: Heading to med school in the fall!
Why plant-based: I could write a monologue about this so I’ll keep it simple. I watched too many documentaries and read too many essays. Our food system could use work!
let’s connect
I write about food and other things on Spice Club, my Substack newsletter.