Moina Oberoi
Sustainable Food Consultant
Moina Oberoi is a chef and entrepreneur working with organic, sustainable, and Ayurvedic foods. She is the founder and MD of India’s first kefir manufacturing company, MO’s Superfoods.
- Wellness Coach
- Ayurveda
- Vegan
- Nutrition
- Health
Featured Works
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Candy Cane Beet & Carrot Kanji
Kanji is a refreshing, hydrating, probiotic Indian drink, packed with the goodness of carrot and beet. The most important ingredient is the winter sunlight!
Salted Lassi
Lassi is a hydrating energy drink, especially in the summer, that settles digestion and boosts electrolytes.
Chile & Coriander Compound Butter
This Indian take on compound butter adds a hint of green chile and minced cilantro for a fragrant condiment with a bit of bite — and plenty of antioxidants.
Fermenting in the Indian Kitchen
Eat more gut-friendly probiotics with these classic Indian fermented foods.
Cultured Butter & Ghee
Free of preservatives and artificial colors, homemade cultured butter is probiotic and a good source of vitamins. Ghee made from this cultured butter is a lactose-free cooking fat with a high smoke point and plenty of omega-3 fatty acids.
Lacto-Fermented Onion Pickle
Regularly make a batch of this onion pickle to add both flavor for greater satiety, and gut-friendly probiotics and spices to your meals.
Ayurveda Rasas
Learn to cook with the six rasas of Ayurveda through five simple recipes.
Ginger Pickle
Beneficial for everything from your gut to your immune system, this ginger condiment combines the Ayurvedic rasas of sour and salty
Tambdi & Methi Bhaji
Tikta or bitter foods — like Moina Oberoi’s version of sauteed leafy greens — are considered powerful detoxifiers in Ayurveda.
Raw Banana & Black Chickpea Stew
Moina Oberoi’s protein-packed vegan stew is made to Ayurveda's principles of the kashaya rasa known to improve mental clarity and mood.
Beet Millet Pulao
Sweet doesn’t always mean dessert! In Ayurveda, the madhura rasa (sweet taste) is associated with energy-giving foods, like this millet pulao recipe from Moina Oberoi.
Fermented Green Chutney
This lacto-fermented Indian chutney is probiotic rich, which can help improve digestion, and fresh leafy greens are good for detoxification of the liver and kidneys.
Eggplant Satay
In Ayurveda, the fiery katu rasa, or pungency, brings focus to digestion. But food doesn’t have to be “Indian” to follow Ayurvedic principles, like this Eggplant Satay recipe from Moina Oberoi.
Homemade Dahi & Yogurt
Homemade dahi or yogurt is full of probiotics, which may enhance gut health and immunity
Education
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The Natural Gourmet Institute
Chef’s Training Program in Health & Wellness 2012 - 2013 -
Le Cordon Blue + The University of Reims Champagne-Ardenne
Diploma, Advanced Studies in Taste, Gastronomy and the Arts of the Table 2012 - 2013 -
University of the Arts, London
B.A. in Fashion Photography 1999 - 2003
Experience
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Managing Director
MD Superfoods Nov 2016 - Present (8 years) -
Japanese Chef Training
Four Seasons, Mumbai Mar 2014 - Nov 2014 (8 months) -
Health Chef Consultant & Product Developer
FMCG Jul 2010 - Present (14 years) -
Business Development & Marketing Consultant
Conscious Food Pvt Ltd Feb 2010 - Feb 2011 (a year)