Manvi Lohia completed an Associate in Science in Baking and Pastry and Culinary arts. She worked in Gaggan, Thailand as a culinary and pastry chef and with the Grand Floridian Resort at Disneyworld.
She has her Bachelors in Nutrition and Dietetics and worked in different disciplines (cardiac and oncology) at Penn State Milton S. Hershey Hospital for 1.5 years.
Moreover she worked as a Registered Dietitian with the Dean Ornish Cardiac Rehab Center in The Miriam Hospital in Providence.
Manvi just finished her work as a lead researcher at Harvard Medical School and Massachusetts General Hospital, focusing on diabetes and genetics.
She has trained Healthcare workers in Lesotho, South Africa, for COVID-19 protocols and safety techniques.
Her work as a Registered Dietitian assisting people with disease conditions focusing on diabetes and cardiac conditions in Mass General Hospital has led her to great acclaim in this society. With over 6+years of experience in dietetics and culinary, she has joined Ekaanta.
Culinary and Baking Pastry Arts: Gaggan, Thomas Preti, Claridges, Walt Disney World- Grand Floridian Resort and Spa
Teaching Experience: Boston University, Harvard University- Cooking demonstrations
Public Health: Swasti, Boston University, Boston Medical Center, Brigham and Women’s, Mass General Hospital, and Harvard Medical School
Clinical: Penn State Milton S. Hershey Hospital, The Miriam Hospital, and Head Start
At Ekaanta we focus on Slow Cuisine. All dishes are prepared keeping in mind that the ingredients are seasonal and local, the food is made in collaboration with nutritionists so the combinations of the produce, spices and cooking methods are in sync with your body and mind.
Each meal is an experience in appreciating familiar textures and flavors that have been given a new context. In the Ekaanta space, the endeavour of the nutrition team is also to center you, allow you to pause, as you experience our culinary journey.
Here at Ekaanta we believe that “Yoga does not change the way we see things, it transforms the person who sees”.
Modern lifestyle confines and limits our movements. We sit in a similar position all day at the dining table, in cars, at offices, at the movies, and watching T.V; all this hampers the free flow of Pranshakti (the life force) in our body. When this energy becomes blocked, it results in stiffness, muscular tension, lack of proper blood flow and minor functional defects.
The teaching kitchen is a cooking class that focuses on the practice of mindfulness while preparing and cooking food. In the mindful cooking class, participants are taught how to approach cooking as a mindful activity, with the goal of cultivating a deeper appreciation for food and a greater sense of connection to the process of cooking.
During the mindful cooking class, participants may be guided through meditation or other mindfulness exercises before beginning the cooking process. They may also be encouraged to use their senses to fully engage with the ingredients and the cooking process, paying attention to the colors, textures, and smells of the food.
In addition to teaching cooking techniques, the mindful cooking class may also focus on the health benefits of mindful eating, such as better digestion and reduced stress. Participants will be taught how to savor their food and eat more slowly, with the goal of fostering a greater sense of appreciation for the food they are consuming.
Overall, the mindful cooking class will be a valuable tool for anyone looking to develop a deeper connection to their food and the process of cooking, as well as those seeking to improve their overall health and well-being through mindfulness practices.
Chef Vanshika pursued her formal training in culinary arts from Le Cordon Bleu, London. She has worked in some of the world’s best restaurants: Noma (Copenhagen), Gaggan (Thailand) and Junoon (Dubai) and believes that the cuisines of the world, must continuously crossover; her creations delve into distinct and clear flavors and textures of the freshest produce of the season.
Chef Vanshika has been named in the list of ‘40 chefs under 40’ in India and In 2022, she was listed in the 30 best chefs in India by Vir Sanghvi’s Culinary Culture Co.
Our Yoga sessions are conducted by life style coach Dr.Sonia Bawa. She is a Doctor of Yoga and Naturopathy where she was a gold medalist; and has a Doctorate in Economics. She has been teaching Yoga to people from different walks of life for over fifteen years. She has helped draft the curriculum for students of the ICSE board where yoga is part of the curriculum.
She is an awardee of the International Award for Young People, India and The Duke of Edinburgh International Award.