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Hyatt Place in Tahachal is currently hosting an event called ‘A Culinary Voyage,’ offering the original flavors of South India. Guests can indulge in a delightful dinner feast featuring original South Indian cuisine, available from 6:30 pm to 10:30 pm.

To capture the essence of South Indian flavors, head chef Baburam Sharma personally prepared every dish. With 22 years of culinary experience under his belt, he dedicated 12 years of his career to South India. His extended stay in the region not only fascinated him with the unique tastes but also fueled his passion, making him an expert chef in South Indian cuisine.

Upon entering, we were buzzed by the live music emanating from the heart of the hall. The staff, adorned in colorful Lungi, traditional South Indian attire, warmly welcomed us and offered us refreshments. The buffet area was vibrant and enticing with very sophisticated sitting areas. While the grand opening was a buffet-style event, on subsequent days, they switched to an À la carte dining system.

Emphasizing the culinary traditions of South India, Sharma says, “Grandma recipes are much valued in the region with herbs and spices locally produced there.” 

What particularly caught our attention was the Idli and Dosa Corner situated in one corner of the venue.They offered four flavors of Dosa including moong, rice, lentil and beetroot. Alongside, to complement the taste they have chutney and ghee. Idly and Dosa together were fingerlicking good. 

The best part is you can ask for Dosa as per your taste. Once you start requesting your Dosa, you won't be able to resist ordering more.

Then we headed for South Indian Biryani and curries. “South Indian cuisine is renowned for nutritional value as well as its use of spices and herbs,” says Sharma, offering us Brown Rice Biryani, which instantly became our personal favorites there. Its aromatic earthy flavor and chewy texture make it a top choice, especially for those who are not much fan of spicy spices. 

They also presented diverse curry options, which left us in awe with their enchanting of local spices. Nadan Buff Curry, Karakudi Kozhi curry, Muringakai Charu, Meen Murungakkai Kuzhambu and Kozhi Rasam are absolute must-tries. The tender meat soaked in creamy texture gravy is immensely satisfying. The different local spices, hints of coconut and kicks of spice will surely leave you a pleasing mouthfeel. 

In South India, diverse ethnic reside, making  balanced availability of veg, non veg and seafoods. Meen Murungakkai Kuzhambu and Chepa Vepudu are served allowing patrons to relish the diversified cuisine. For vegetarians they have veg curry like Pusinikai Kootu,Vendajka Mappas. Pushinikai is an ash gourd and Vendaka Mappas is Okra. 

After tasting all the curries, I found that South Indian cuisine wouldn’t be authentic without coconut-based creamy gravies and the distinct natural flavors that they bring.

When it came to lighter snack options, there were several options. The Idly was incredibly soft and fluffy, with the Podi seasoning with the right note of spice. Kappa Wada was delightfully crispy and had a pleasant seasoning and coconut taste. Milagai Bhoji, which is a popular street food in Tamil Nadu, offered a distinctive taste that was like a fusion of samosa and tempura to us.

To satisfy our sweet cravings, we went for dessert, Pineapple Keshari and Coconut Barfi. Their enticing fragrance and the refreshing taste gave us a tropical essence of coconut and pineapple. It was an incredible indulging exquisite south indian culinary. The dishes native named layered extra excitement.  So I strongly recommend you to make a reservation and board on ‘Chennai Express Board’ at  Hyatt Place where you not only get to savor the comfort of Idlis and Dosas in each bite but also get to explore the rich culinary traditions.

Their Special:

Idli and Dosa

Brown Rice Biryani/Veg Donne Biryani

Kappa Wada

Milagai Bhoji

Meen Murungakkai Kuzhambu

Location: Tahachal, kathmandu

Meal for Two: Rs 5000

Opening Hour: 6:30 pm-10:30 pm

Contact: 9802340783

Online Payment: Accepted

Parking: Available

Two years ago, at the age of 29, Bharat Badayar Joshi decided to run for the position of mayor in Parshuram Municipality, Dadeldhura. He won the election, defeating the frontrunner and former mayor. With the victory, Joshi also became the youngest mayor in the country. 

Joshi has a master's degree in atmospheric physics from the Chinese Academy of Sciences University in Beijing. Before joining public office, his plan was to go to Europe for higher studies. The decision to contest the mayoral election, he says, was a result of one incident that took place during the Covid-19 pandemic.   

Joshi was visiting his hometown to spend time with his family when the pandemic struck. As a result, his plan to go to Europe was indefinitely deferred. While the entire country was under a strict lockdown, Joshi’s mother needed medication for her thyroid condition.  

Joshi recalls having to scramble for days on end to secure the medicines for his mother. He experienced first hand the disparity in healthcare access. 

“The struggle that underprivileged people have to put up with just to get hold of essential medicines and healthcare moved me,” he says. “I couldn’t keep calm.” 

Joshi then decided to do something about it. He launched a social initiative called ‘We for Humanity’ with a primary focus on delivering medicines and healthcare services. His work didn’t go unnoticed, both from the residents of his towns and local leaders.  

He contested for the position of mayor with the Nepali Congress’s ticket and won with a huge margin. Since joining the office, Joshi has prioritized infrastructure development as a means to drive the economy of his hometown. 

Joshi says one of the major challenges faced by his town is a lack of proper roads and bridges. Almost every monsoon, flash floods and landslides have been damaging the local road network.  

“We need better roads and bridges to boost the local economy as well as the quality of life,” he says. 

Joshi also hasn’t forgotten about improving the healthcare access and education situation. He has started an ambulance service, upgraded local health facilities and introduced health insurance schemes for the poor and underprivileged. .

To improve education, particularly among girls, he has been organizing various programs aimed at pushing up literacy rate among girls. 

Joshi knows very well that to get things done he needs the support of other political parties. He also knows the provincial and central governments are also vital to attract development funds. Due to the power struggles and political rivalries, he says, many of his dream projects have been facing delays and unnecessary obstacles.  

“Local governments are under pressure to fulfill public aspirations, but the neglect of central government and constant political bickering have emerged as hindrance to development works,” he says.

But Joshi considers himself an optimist and thinks like one. He believes that opportunity often comes disguised in the form of a problem. In the face of adversity, he continues to boost economic growth and create opportunities for local residents. 

He has, for instance, set up a farmers' market with a cold storage chamber to help local farmers. He is also planning to electrify the entire town by forging a collaboration with the Nepal Electricity Authority.   

“We all must strive to fix the problems in our hands so that we can have a better future. We should not burden the future generations with the issues that could be addressed now,” says Joshi. 

Once again, Vivanta Kathmandu is hosting an extraordinary festival at Mynt. The Shaam-E-Awadh Festival offers a unique opportunity to savor the opulent cuisine from the culturally and gastronomically rich northern India. The event that kicked off on October 3 will continue till October 17. Visitors can relish the Nawabi delicacies of the Awadh region for just Rs 2,250. They can also enjoy unlimited Nawabi delights, such as aromatic biryanis, juicy kebabs, curries  and desserts— all prepared to perfection— between 6:30 pm and 10:00 pm.

Sanjeev Kumar Suman, executive chef at Vivanta Kathmandu, introduced us to the iconic taste of Awadh region, while regaling us with its historical tales. Regarding the Awadhi Galawat Kebab, a quintessential Lucknowi dish, Suman explained, “To accommodate the dental issues of one of the Nawabs, the royal chef devised a new method for making kebabs that required no chewing.” Take our word for it, in every bite we enjoyed its tenderness. The chef really outdid this one with all aromatic spices and his secret recipes.

I also enjoyed the chef's skillful preparation of Rumali Roti and Warqi Paratha. Beyond its culinary craftsmanship, the dish was absolutely divine. It had a soft and slightly crispy texture which pairs perfectly with Kebab. For appetizers there were other couple of options including the Murgh Mirza Hasnu Tikka, named after an Awadh queen, and various vegetarian options like Kebab Subz Makhmali and Tarkash Ke Kebab as well as Hasrat-E-Husn.

In every Awadhi dish, there lies a tale behind every taste. The buffet featured Awadhi Lagan Ka Murgh, which holds great importance in celebratory events like weddings. Nihari Gosht, a flavorful mutton dish that typically requires seven hours of cooking, was also outstanding.

Dum Ki Murgh Biryani is another compelling reason to pay a visit. You may also find veg options. The moment you take your first bite, you’d be enticed with aromatic fragrance. The slow-cooked ingredients, trapped within the steam, enhance each mouthful with an explosion of flavors. To complement the Biryani, there's Navratan Korma, prepared with nine different nuts. They also offer other gravy options like Paneer Khusrang and Aalu Nawabi, ensuring a delightful gastronomic experience. The diverse range of dishes will leave you daydreaming long after you've savored every culinary delight.

In the Awadh dessert section, you can find treats like Badam Ka Halwa, boasting a delicious richness from almonds and ghee. Seviyan Ka Muzaffar and Shahi Tukda offer sweet indulgence without overwhelming your taste buds. Alternatively, if you're in the mood for a tangy snack, they offer popular Northern Indian street food. You can enjoy classic dishes like Matar Chaat and Golgappa.

Isn’t this evening absolutely magical? With live music creating an enchanting atmosphere, it promises a delightful dining experience coupled with exquisite Nawabi dishes. Don't pass up the opportunity to indulge in the Nawabi Cuisine at Mynt, where each bite narrates a tale of tradition and unmatched flavor.

Their Specials:

Awadhi Galawat Kebab with Warqi Paratha

Dum Ki Murgh Biryani

Murgh Mirza Hasnu Tikka

Nihari Gosht

Location: Jhamsikhel, Kathmandu

Meal for two:Rs 5,000+ VAT

Opening Hour: 6:30 pm -10:00 pm.

Contact: 9863191511

Online payment: Accepted

Parking: Available

Imagine being in a place where you can clink your glasses in a noise-free atmosphere with only the sound of music filling the air. To unravel the experience, you may visit The Grounds Bar which has been offering customers some of the best-kept culinary secrets with a classy dining space in Bansbari. 

As soon as we entered, we were mesmerized by the decor and the impeccable aura of the bar. Ranjan Regmi, Manager at the cafe says, “Ground Bar is a theme inspired restaurant,” highlighting the fact that the restaurant oftenly changes its theme decor and menu varieties to fit different occasions. There was a lovely stone walkway that was set up, allowing you to settle into the dining area anywhere you want. It is an open space with glass shades over the dining space, not surrounded by walls, giving you a pleasant live music experience from any corner of the restaurant.

We decided to start with Loaded Potato Gems Fries as we were so hungry. The dish presentation was fairly appealing to the eye when it was brought to our table in the pan. Fries had a wonderfully creamy feel and the cheese melting on top intensified the flavor of the fries even more. No wonder why it's called Potato gems.

We decided to try their famous Grounds Platter in non-vegetarian options. Served on a black slate plate,we must admit,  the dish looked  pretty alluring. They provide a total of six different varieties, including sausage, fish fingers, drumsticks, spicy chicken wings, chicken sadeko and chicken chili. Of all of them, Sadeko Chicken was what I liked the most. Its tangy and sour flavor was lips smacking. We had to credit its garnish as well as it complemented well  with seasoned chicken. However, the finger fries and sausages were a little bit dry or maybe it was just to our taste.

There, the pizza had an unusual flavor from the other pizzas we've had so far.  Even though the pizza's base was thin, it was hard and made us uneasy to chew. We were also given extra spices and olive oil and on top, the savory topping was distributed equally, which is what I liked most about it. The barbecue sauce, however, was rather overpowering in flavor. Also, the pizza could have been better because it lacked a smoky appeal.

We chose the restaurant’s best-selling meal, Chicken Schnitzel for the main course. With a crispy chicken filet, fries, and green salad, the dish looked quite vibrant and dazzling. The chicken seasoning was on spot and the meat was delectable. Additionally, side salads, olives and mushroom sauce drizzling was like a feast for all senses. It’s a must try dish there.

One thing that had me hooked was—they invite famous singers and artists for live music every Wednesday, Thursday  and Friday. Not to mention, the bar area is pretty short of perfection with bamboo decor, warm lighting and  Johnnie Walker’s red statue in the middle of the bar. Besides, You don’t have to worry about parking as they have more than enough space for both two and four wheelers. If you want an elegant backdrop for a special occasion, the Ground bar might let you have a chic experience.

Their Specials:

Grounds Platter

Chicken Schnitzel

Loaded Potato Gems Fries

Location: Bansbari, Kathmandu

Meal for two: Rs 4,000

Opening Hour: 8:00 am—10:00 pm

Contact:01-5907797

Parking: Available

Online Payment: Accepted

From an early age, Bhumika Shrestha had a fascination with makeup and other traditionally “feminine” pursuits. She likes hanging out with girls and develops crushes on boys. 

For the most part of her adolescent life, she felt confused and guilty for having feminine emotions and the body of a boy. When she was in tenth grade, she was expelled from school for affirming her sexual identity. Though the incident prevented Bhumika from pursuing higher studies, it was a liberating experience. It was then she resolved to dedicate her life to help the queer community. 

Today, Shrestha, 35, is a proud trans woman and a prominent LGBTQIA+ activist. She now works as a project manager for Blue Diamond Society, an organization that works for the gender minority community. Under her leadership, she has improved the conditions of transgender community by advocating for citizenship rights, marriage equality, and job opportunities.

After joining the Blue Diamond Society, she learned about the harrowing experiences of queer  people, including abuse, family abandonment, and humiliation. Their suffering ignited within her a passion to take action on behalf of the trans community.

Bhumika considers herself lucky, as her family always supported her. But she couldn’t escape society’s judgments. “Back then, I used to hide in my room out of fear of how people would perceive me,” she says.

Currently, Bhumika collaborates with various government bodies, policymaking institutions, and law enforcement agencies to improve sexual health, human rights, and the well-being of gender minorities.  In 2007, she competed in a trans beauty pageant, winning the title of ‘Miss Pink.’ This gave her greater opportunities to advocate for the transgender community. 

However, she faced the absurdity of having to identify herself as male in her citizenship document, despite representing herself internationally as a trans woman. Back then, the citizenship certificate bore only two gender categories: male and female. 

“I was dressed up in a woman’s outfit, but I had to change and wear a Dhaka Topi as male for my citizenship photo,” she says. 

This experience urged Bhumika to launch a campaign in 2007 to change the outdated requirements imposed on Nepal’s citizenship law, and the Supreme Court ruled that individuals can be identified as ‘other gender’ on citizenship. 

Bhumika became the first Nepali trans woman to travel internationally with an ‘others’  identity in her citizenship document. Later, she updated her document from ‘others’ to ‘female.’

Nepal has made progress in recognizing non-binary communities and has legalized same-sex marriage, Bhumika is still critical of th gap between policy formulation and implementation.  For instance, the court’s order to register same-sex marriage has not been practically enforced. Then there is a bizarre requirement for medical evidence of identity to obtain citizenship as a transgender. 

“Such outdated expectations are stifling the true emotions and aspirations of LGBTIQA+ persons,” says Bhumika.

She shares  the heart-wrenching realities of her friends who suffered discrimination and abuse during the Covid-19 pandemic, leading some to tragically end their lives. The Blue Diamond Society was their only lifeline at the time. 

“The majority of our funding  comes from international donors such as USAID and UNDP. The government is not concerned at all,” says Bhumika. 

She expects the government to ensure equal opportunities and greater political representation for the queer community.

Over the years, the concept of gender in Nepal has expanded beyond homosexuality, there is still a long way to go when it comes to ensuring the rights of LGBTIQA+ community. Individuals like Bhumika and organizations like the Blue Diamond Society have been working tirelessly to ensure the rights and representation of queer community. 

For her unrelenting activism, Bhumika was honored with the ‘International Women of Courage Award’ by the United States Department of State. She was also listed in the ‘100 Most Influential People in Global Policy’ in 2019, and feted with a national award.

“Being a trans woman has given me courage and strength,” she says. 

For her the most difficult challenge is changing society's perception on how individuals are expected to behave in accordance with their biological gender roles. But she remains optimistic. 

“I really appreciate how the young people of today are more aware of the power of activism and how they are more accepting of gender minority communities,” says Bhumika. 

This shifting awareness and acceptance gives her hope that there is a better future for LGBTIQA+ community in Nepal.

Dinesh Raj Puri, 34, who is originally from Ramechhap, is a renowned poet and lyricist, who has contributed a lot to Nepali literature and the folk music industry. Puri has written many poems, ghazals, and muktakas. He has also penned dozens of songs such as ‘Mayako Natak’, ‘Chal Chal’, ‘Je Man Lagcha Tei Gara’, ‘Hangako Phool’, and others. Not just that, Puri also wrote the song ‘Kasam Kasam’ for the Nepali movie ‘Ma Yesto Geet Gauchu - 2’ and ‘Tal Tal Talakkai’ for the movie ‘Jhinge Dau’. He is also associated with the Music Royalty Collection Society Nepal. Babita Shrestha from ApEx spoke to Puri about the essence of songwriting and the things that go on in his head when he sits down to write. 

How did you start writing?

Ever since my childhood, I have been creative and I used to actively participate in writing competitions. When I was in middle school, I wrote a poem called ‘Garib Bhariya Ko Jindagi’, and the appreciation I got for it was actually what motivated me to write more. At a very young age, I was awarded many times in district-level essay competitions and even secured first and second positions in national-level poetry competitions. At that time, the school honored me by holding a press conference. The more I wrote, the more I got passionate about writing. As time passed, I became interested in learning about literature. I especially liked poetry and essays.

What made you venture into songwriting?

After coming to Kathmandu, I wanted to explore new things and became interested in music. I tried my hand at songwriting and came up with ‘Aasu Le Bato’. Renowned singer Ramesh Raj Bhattarai, who was on my Facebook friend’s list, liked the song and he approached me with the proposal of a collaboration. He recorded the song in Anju Pant’s voice. I was beyond honored to have worked with such great artists at the beginning of my career.

After the launch of my first song, I took a break. But when I had the opportunity to meet singer Arjun Pokharel, I shared some of my works with him. He liked my work because he hinted that he wanted to work with me. I was overwhelmed and I eventually began writing songs for him. I consider myself lucky to have gotten the chance I did. Since then, I’ve worked as a lyricist and written many songs including ‘Aat Garenau Bhaney’, ‘Dadai Kataula’, and ‘Chocolatey Syau’.   

How do you ensure your songs are well received by the listeners? 

I believe in originality. When I write, I’m not concerned about whether the song will be a hit. I just write. Most of the time, I write about what I’ve experienced, the effect different things have had on me, and the various cultures or realities of life that I have witnessed. I don’t force myself to be creative. I let the things I see and feel inspire me and that mostly happens when I’m enjoying solitude. I don’t keep up with what’s going on in the market. I don’t know what’s trending and all.  So I guess what makes my work popular is its relatability. 

What would you say is the biggest challenge of being a lyricist in Nepal?

Nowadays, the quest for market hits has hampered the Nepali music industry. Some artists are seen following market trends rather than coming up with creative work. Generally, artists channel personal experiences into generic themes, but the rise of vulgarism and double-meaning songs, I believe, is corrupting the industry. 

There are also some new songwriters who pay to get their songs released, which is an unhealthy trend. Doing so is insulting the artists themselves. Also, I feel that lyricists and songwriters should be acknowledged like musicians, actors/actresses, and videographers. That’s not the case here in Nepal. 

Is there any advice you’d like to give? 

You can become anyone you want to be when you have an unwavering desire to do something. All you need is undivided dedication and hard work. When you feel disconnected from what you’re doing, look for something else that makes you happy. Go for it if you believe in yourself. Success is totally up to you. It’s within you. All you have to do is discover it. Above all, you must learn to create your individuality.

Timmure Restaurant and Bar, located in Mid Baneshwor, Kathmandu, serves delicious Timur-based and grilled delights at affordable prices. The restaurant has two more outlets: at Durbarmarg and Bhaktapur. We went to the one in Mid Baneshwor that had soft lighting, comfy chairs, and neon light designs. There was even a pretty bar in the corner. 

The food is pretty amazing as well. The Timmure Chicken was a delight. It had been pre-seasoned and marinated so that the meat had a succulent, chewy texture. The timur sprinkled over the chicken gave our taste buds a delightful buzz. The dish could have been garnished better to enhance its visual appeal. 

To balance the savoriness of the chicken, we opted for Potato Cheese Shots. The golden crust of the dish made it look appetizing and the cheese melted the moment we bit into it. The cheese wasn’t very good but then it might have just been us. To be fair, the portion size was commendable given the price point. 

The Mutton Ribs, on the other hand, was delectable. There was an aromatic smokiness to it and the meat was cooked just right without overdrying it.  It was perfectly grilled and seasoned. The Mutton Sekuwa was also cooked to perfection. The meat was neither chewy nor dry. The spices hit all the right notes. We wanted more and we think we might go back soon. 

We also tried one of their best-selling dishes, the Spicy Chicken. The presentation was eye-catching, and the aroma had us drooling. We were blown away by how delicate and well-balanced the flavor was. The Timmure Mushroom deserves a special mention. Here, mushrooms are shredded and tossed with an array of light spices. It’s a good dish to nibble on if you don’t like strongly spiced food. 

Every Friday, the restaurant has a fun event planned so if you haven’t been to Timmure Restaurant and Bar already, we recommend you go. It’s a fun place to hang out and indulge in some drinks. Oh, did we forget to mention that they sell alcohol at MRP? 

Their Specials:

Pork Ribs

Mutton Sekuwa

Timmure Chicken

Location: Mid Baneshwor, Kathmandu

Meal for two: Rs 2000

Opening Hour: 9:00 am - 10:00 pm

Contact: 9826071523

Parking: Available

Online payment: Accepted

Born in the Jain Marwadi family, Kajol Sethia, a 28-year-old entrepreneur and animal rights activist, has always been a vegetarian. But she only came to know and understand veganism when she went to university in Singapore. Most of the people she met and went on to become friends with were staunch vegans. 

In 2015, she began her vegan journey by consciously choosing to eliminate everything that was animal-based from her diet. She claims that becoming a vegan improved her stamina. “I felt stronger than before,” she says. Today, she regularly participates in running events and trekking has become one of her favorite activities. She believes switching to veganism has helped her stay physically as well as mentally fit. In 2018, she launched Vegan Dairy Nepal, a plant-based dairy company that provides nutrient-rich alternatives for animal-based products. 

As both her parents had successful entrepreneurial careers, Sethia believes she was born with the genes to become an entrepreneur. She was an aerospace engineering student at the Singapore University of Technology and Design (SUTD). But her university offered entrepreneurial courses which gave her a good opportunity for a side hustle. She worked at Rolls Royce as an intern during the day and worked on her online business till two in the morning. She was just 21 when she began her first business venture of selling vegan items online in Singapore.

After graduation, Sethia returned to Nepal for a two-month break. She realized it was difficult to find vegan food items in Nepal. Viewing the crisis as an opportunity, she decided to continue with the project that she was working on in Singapore. To start with, she invited a few people to sample the soy milk and yogurt that her mother used to make at home. They all liked it and she soon started receiving orders too.

“I wasn’t as passionate about engineering as I was about business and I decided to stay in Nepal to build my brand rather than work for someone else,” she says. She knew it would be difficult but she also knew this was what she wanted to do. She wasn’t just going to run a business, she was also going to use the platform as a way to promote animal rights. 

Sethia always loved animals. Even as a child, she used to feed puppies and cows. If she saw a stray animal in a bad condition, she would reach out to animal shelters and vet clinics to try and help them. When she was 24, she started participating in activities organized by PETA Asia. Back then, the Chitwan Elephant Festival used to happen annually in Nepal. The organizers used elephants for polo games. They were chained, beaten, and brutally treated. That’s when PETA reached out to her to step in and see what could be done to stop the exploitation. 

Sethia gathered all of Chitwan municipality’s officials and issued a press release as well. Many locals came together to support her campaign after her team released a video on how elephants were being abused. The festival is canceled now and it was only possible because of her persistent efforts. 

Vegan Dairy Nepal’s products are targeted not just for vegans. They also have non-vegan customers. The company has been offering different flavors of milk, including soy, coconut, almond, oats, and millet. They also have vegan cheese made with cashew and nutritional yeast which are being supplied to various restaurants in Nepal like the Roadhouse Cafe, Fire and Ice Pizzeria, and more. 

Vegan Dairy Nepal offers authentic vegan options without compromising on nutrient quality. Their products are free from preservatives. Sethia says most of the ingredients are sourced from local farmers in Nepal and only a few unavailable items are imported from India. 

Sethia is also mindful of sustainability. Vegan Dairy Nepal encourages its customers to either return the jars the products come packaged in or reuse them for various things around the house rather than throwing them out. The company’s co-founder also intends to invest in and collaborate with Climeworks, a Swedish company that eliminates carbon dioxide from the air, to rebrand her business as carbon neutral.

Apart from the business aspect, Sethia has been advocating veganism by educating others about its importance, not just for the environment but also for one’s health. But it comes with a fair share of challenges, she says. Nonetheless, she has been collaborating with the World Vegan Organization to do whatever she can to familiarize people with the concept and importance of veganism. 

Sethia intends to make plant-based products more accessible in the local market. She is working to grow her brand and product line and make it affordable for all. She says when people buy vegan items they are taking a conscious step towards reducing animal cruelty, and making the world a better place to live in.