#ELLEGourmetCoverStar: Chef Guntas Sethi On Owning Her Appetite For Change

Each time Chef Guntas Sethi nods in approval after a spoonful of her latest creation, it’s hard not to mirror and wish for a taste yourself. That infectious enthusiasm is the hallmark of her “droolworthy” content. The Chartered Accountant-turned-food content creator and recipe developer has had an interesting culinary journey – accidental at times, and punctuated by professional milestones – to become one of India’s premier food creators. With an ever-growing community of 1.3 million followers, Sethi’s appeal lies in her approachable recipes and a relatable presence.

Starting Young

The Chef’s earliest memories of food centre around her father’s passion for cooking. Growing up in Assam, where she resided until her adolescent years, Sethi remembers waiting for Sundays when her dad would cook simple yet delicious meals, such as Chow Chow or Chilli Paneer. “He would teach us basic things about food – how we can add curd to add sourness or replace tomato with pickle orchaat masala,” she shares. This instinct for improvisation was shaped further by their home garden, where the day’s harvest dictated the menu. 

Sethi fondly recalls winter nights spent huddled around a bonfire, tucking sweet potatoes, brinjals, and chillies into the glowing embers. By morning, the roasted vegetables would be mashed into a smoky, delicious chokha or bharta. Although she hails from a typical Punjabi sardar family, her table reflected the influences of Assam, Nagaland, and Dehradun – more local veggies and stir fries than kadhi and rajma chawal.

A shy child by nature, the kitchen became her sanctuary whenever guests would arrive. “I am an introvert – I still am to a huge extent – and I discovered that the best place to escape is the kitchen. I would also really enjoy innovating with ingredients, like making money bag stuffing out of leftover mathri dough or bread pizza from whatever veggies were available,” she says. Between her father’s love for cooking and her own growing fascination with the sights, smells, and mysteries of the kitchen, Sethi was unknowingly training herself long before she stepped into a formal kitchen.

Wholesome Creations

Although she studied to become a Chartered Accountant and worked as an analyst in Bengaluru for a few years, her heart wasn’t fully there. A Diploma in Baking, Confectionery and Pastry Arts led her to Le Cordon Bleu in London, where she trained as a patisserie chef. After moving to Mumbai, she set up a cloud kitchen, offering marble cakes and brownies, but the lockdown halted operations. Content creation filled the gap.

“I had started putting out a few recipes on Instagram, and during the lockdown, my followers went up from 800 to nearly 9,000,” she says. A reel she made of a Pull-Me-Up Cake went viral, prompting 60-70 orders a day for nearly a year!

In 2022, Sethi was approached by the European Union to serve as an ambassador for its More Than Food campaign, which promotes awareness of European produce and products in India. “I conduct masterclasses and workshops for both industry and consumers to understand applications of ingredients that are already in front of us,” she says.

Sustainability isn’t a buzzword for her but an instinct: “Back in Assam, we used leftover rice for panta bhaat and pumpkin skin for chutney. With quick commerce, people tend to order more rather than use what they already have. I think we need to rethink that, even for our own future.”

Looking Ahead

For the self-confessed introvert, the camera feels safe because she can control her narrative, but public events still make her anxious. “We don’t talk enough about the mental pressure of content creation – the need to consistently deliver, stay original, and remain authentic,” she says. She steps back when something doesn’t align with her comfort.

She views her content as a digital recipe book. “When I work with the European Union, I want to create recipes that people would want to experience. But when I post online, I want recipes that people can create easily and affordably,” she explains, adding that she is not into theatrics, “just what comes naturally.”

A book, a patisserie, entrepreneurship – the possibilities are all on the horizon. “I want to focus on healthy baking. People want to invest in their health, and I would love to work around that,” she says.

Quick Fires:

Kitchen Nickname: Guntas Sethi (GS): Chef G

Comfort Dish After A Long Day:Dal Khichdi with lebu (Bengali lemon pickle)

Favourite Ingredient Right Now: I’m a mushroom loyalist

Favourite Drink: Picante

Food Trend You Wish Would Disappear: Not so much against trends, but I don’t like excessive fusion that goes into confusion mode.

If Not A Chef, You Would Be: An architect or interior designer

Dream City To Open A Restaurant In: Barcelona

If You Were A Dish, You Would Be: Sandwich, because I’d want it to be customisable

Favourite Song On Loop: Save Tonight by Eagle-Eye Cherry

Favourite Movie: No Reservations

Your 3 A.M. Speed Dial Person: My mom

Editorial Director: Ainee Nizami Ahmedi; Digital Editor: Isha Mayer; Photographer: Vijit Gupta; Creative Director & Creative Producer: Priyadarshini Patwa; Stylist: Jainee Bheda; Art Director: Jangu Sethna, Eshita Mohan; Jr. Graphic Designer: Divya Pande (cover design) Hair and Make-up: Florian Hurel Hair Couture and Spa; Assisted by: Jainam Gogri (styling), Vaishnavi Rana (editorial); Executive Producer: Aanchal Jain; Production: Nafromax Productions