Chef Moina Oberoi is a chef and entrepreneur in organic, sustainable, and Ayurvedic foods.
Moina graduated from culinary school at the Natural Gourmet Institute in New York and received a diploma in Gastronomy from Le Cordon Bleu & The University of Reims, France. Her culinary training laid the foundation for her multidisciplinary health food ventures, while her curiosity in both Ayurveda and probiotic foods came from her personal struggle with an autoimmune disorder that caused her years of chronic pain.
Ayurveda and probiotic foods curbed her chronic inflammation over the years, taking her deeper into this beautiful journey of healing foods. Moina draws a connection between the microbial magic of fermentation processes and prana, the Ayurvedic and yogic term for energy and life.
Moina’s interest in healing foods led to her founding India’s first kefir yogurt manufacturing company, MO’s Superfoods. Moina also works as an independent consultant to many food companies and restaurants in India, advising them on business and product development. She explores her passion for ancient healing wisdom through close collaborations between Indian herbalists, farmers and food producers, and her clients.
Moina believes in the pursuit of novel technologies for sustainable food solutions that draw from the underlying principles of Ayurveda, naturopathy, fermentation, organic farm-to-table agriculture, and hypoallergenic ingredients.
She lives in a picturesque village called Moira in the palm-fringed coastal state of Goa with Odie, her dog son.
