How this Pune chef introduced Marathi cuisine with a twist to US restaurants

Talking about her journey, Pathak said, “By the time I reached Class 10, I found a way to balance both — I would bring my textbooks into the kitchen and study while cooking. That’s when I truly realised that food was not just my passion, it was my calling. Instead of following the traditional path of science or commerce, I chose to pursue a high school from SNDT college, Pune with a specialisation in food production and culinary arts under the HSC board. That decision proved to be the right one — I ranked first in my Class 12 exams, won a trophy, and was recognised for my academic excellence.”

Pathak then pursued a diploma in hospitality and food processing from Manilal Nanavati Vocational Training Institute (MNVTI), Pune after which in 2023, she applied to Seattle Culinary Academy to pursue an Associate Degree in Culinary Arts, and was selected.

Challenges and achievements

Moving to the US was a culture shock. “I faced many challenges, especially in technical skills and spices. In India everything is measured in kilos and grams but in the US it is pounds and ounces, I had to learn that as well. One of the biggest moments of doubt came when my chef instructor told me that my knife skills were weak and that she was scared to let me advance to the next quarter,” she confesses.

Phi Theta Kappa recognises academic excellence, leadership, and perseverance, and being inducted into this society was a huge honour for Anushka

“Hearing that was scary, but I practiced non-stop. In the dorms, I stayed up late, buying vegetables to improve my cutting skills and whole chickens to butcher in 10 minutes. I kept practicing until I proved to my instructors that I was ready to move forward,” she added
Pathak’s hard work started paying off—she was consistently on the Dean’s List and received an invitation to Phi Theta Kappa (PTK), the world’s most prestigious honor society for students in two-year colleges.

Phi Theta Kappa recognises academic excellence, leadership, and perseverance, and being inducted into this society was a huge honour for her. “Along with this, I was also awarded a Phi Theta Kappa medal, a moment that marked my academic and professional growth,” said Pathak.

“Chef of the Day”—A Modern Take on Marathi Cuisine

Pathak shared her passion for Marathi cuisine, stating that one of her goals was to introduce it to people in the US. She recalled, “Once I made batata vada, renaming it potato spiced fritter, and was thrilled when guests enjoyed it so much that they asked for the recipe.”

For a special project, she created a menu that blended traditional flavours with modern techniques, featuring dishes like batata vada with pomegranate pico and chutneys, tandoori chicken roulade with makhani sauce, grilled kolambi (prawns) with a French saffron beurre blanc, and chai-spiced ice cream falooda.

“Our college has two restaurants- One World and Square One. In Square One, two of my recipes are now featured on their menus – the recipes for butter chicken sauce and samosas. I was also given credit for them in my Letter of Recommendation (LOR)”, she adds.
Based on Pathak’s performance and expertise, she secured a job. She will work in Zaika Modern Indian restaurant in Seattle.

Introducing Seattle to Maharashtrian flavours

“My goal is to bring authentic and modernized Marathi cuisine to Seattle. While Indian food is popular in the U.S., regional cuisines like Marathi food are still underrepresented. I want to change that—through collaborations, special events, or as a professional chef, I aim to showcase Maharashtra’s rich culinary heritage,” says Pathak