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, tuning into a good podcast or book, or doing typical college student stuff.
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: Los Angeles for most of the year, but the Bay Area is my home
Outside of food blogging: I’m a Human Biology and Society and Food Studies student at UCLA. I’m not entirely sure what’s next, but it will probably fall along the lines of healthcare, food justice, and creative communication.
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. I’m vegan 99% of the time and make a few exceptions based on the situation, so I go by plant-based.
Why Upbeet Anisha: Life may not be upbeat all the time, but we always deserve to eat well.
Beyond food: I’ve been running for several years and enjoy most outdoorsy activities. I have a sock collection. I love spending afternoons with a book. I write about food and other things on Spice Club, my Substack newsletter.
let’s connect