Chef Sanjai Mathur is the founder and head of Vedika’s Ayurvedic Cooking Department. He has created over 200 original recipes inspired by ancient Ayurvedic texts.
He has also served as Treasurer of Vedika’s Board of Directors since inception in 2008. He draws upon his educational background, certification and his varied experience as an accounting consultant in ensuring Vedika’s financial strength and compliance.
Chef Sanjai grew up in a family environment filled with fresh, seasonal cooking. While he doesn’t remember specifically discussing Ayurvedic cooking growing up, it was a part of the collective Indian heritage of knowledge that his mother carried forward in the food she prepared for his family. Respecting and revering food was just one of the valuable lessons he received from his grandmother.
Chef Sanjai fondly remembers feeling fascinated by the constant aroma that always came from his mother’s cooking, as she created one delicacy after another – those were the best meals he has had. He also recalls going to farmer’s markets first with his grandmother and then with his father and learning the art of selecting the freshest and best vegetables.
After marrying Acharya Shunya, Chef Sanjai was inspired to begin his long study of traditional Ayurvedic texts. The vision and expression of the Ayurvedic sages motivated him to share the art and science Ayurvedic cooking principles with the world.
He is inspired by the Ayurvedic proverb that says “When diet is correct, medicine is of no need. When diet is wrong, medicine is of no use.” Chef Sanjai strongly believes that food is medicine and that Ayurveda food can heal your body, mind and spirit simultaneously when cooked with intention and knowledge of the potency and potential of the ingredients you use.