Arjita Singh Interview
I keep an open mind, whether something comes from ancient texts or the latest clinical trial, if it genuinely helps, I’ll explore it, adopt it, and share it.
1. Let’s start at the root, what inspired your journey into nutrition, and how did We Nourish come to life?
For me, it didn’t begin with textbooks or calorie charts, it started with food. I didn’t grow up dreaming of studying nutrition or memorizing the digestive system. What I did love, without even realizing it, was cooking. It was my safe space, something I could do in any mood, at any time, for anyone, without expecting anything in return.
Even as a child, I was curious. I’d eat something and wonder, 'What is this doing inside my body?' I didn’t know it then, but that curiosity was my first step toward nutrition. And thanks to my father, who unknowingly planted the seeds, making us eat seasonally, starting meals with raw salad, walking after dinner, those early habits stayed with me.
In college, when I gained weight from all the usual mindless eating, no fad diet worked. But returning to those basics, simple meals, better sleep, balance; changed everything. That’s when I realized: the answers people are chasing often lie in consistency, not extremes.
That’s how We Nourish was born, a platform where food meets purpose, where tradition meets evidence, and where health isn’t restrictive, but rooted in joy.
2. You blend traditional Indian wisdom with modern wellness, was that a conscious choice or something that evolved naturally?
Honestly, at first, I thought they were two completely different worlds. Ayurveda and folk wisdom on one side, and modern science with its macromolecules and lab reports on the other.
But the deeper I went, the more I realized that they’re often saying the same thing, just in different languages. Take fasting, for example. In Indian culture, it’s been seasonal and spiritual for generations. Now, science explains how it aids cellular repair and metabolic health. Same wisdom, just a different lens.
Even at home, our eating followed nature’s rhythm. My dad would change grains with seasons, not based on trends but on tradition. And turmeric, something added to every sabzi or kadha, is now sold as curcumin in capsules. We’ve had that knowledge all along, we just didn’t always call it 'science.'
That said, I don’t follow tradition blindly. Ayurveda was created in a time without refrigeration or modern challenges, so we have to evolve with time. If something has no scientific backing, I don’t promote it. I look for human intervention studies, real research, and evidence that connects the dots. But I also don’t discard something just because it’s traditional. I ask: Why was this said? Does it still hold true?
For me, it’s about marrying tradition with evidence, not choosing sides. I keep an open mind, whether something comes from ancient texts or the latest clinical trial, if it genuinely helps, I’ll explore it, adopt it, and share it.
3. What’s a common nutrition myth you find yourself debunking all the time?
The idea that eating healthy means giving up everything you love.
Many people believe that healthy eating involves raw vegetables, green juices, bland salads, and endless restrictions. And honestly, that belief keeps more people away from health than anything else.
I’ve seen people swing to extremes, trying ultra-restrictive diets just to lose weight fast, and end up harming their metabolism, their relationship with food, and sometimes even their mental health. Food becomes a source of guilt instead of joy.
That’s why I always say: you don’t need to give up your favourite foods. You just need to understand balance. You can eat mindfully, build strong habits, and still enjoy your meals. Nutrition isn’t about eating less, it’s about eating right.
4. Your content feels very accessible. How do you simplify nutrition without diluting the science?
Because I’ve lived on both sides, I know that knowing what to eat is never the problem. Everyone today can Google their macros, track their calories, or read about supplements. But actually doing it every day? That’s the real struggle.
And that’s the gap I try to fill through my content. Instead of throwing complex jargon or nutrition charts, I focus on providing practical tools, recipes that are tasty, easy to make, and naturally balanced. I try to take science off the pedestal and bring it into the kitchen.
I also look at my content the way an audience would. I ask myself: If I walk into my kitchen right now, do I have the ingredients to make this? Because if it’s not doable in a regular Indian kitchen, it’s not going to be used. My goal is for people to actually make these recipes and stick with them.
When someone’s transitioning from junk food to healthy eating, it’s not realistic to expect them to switch to soups and salads overnight. So my recipes are designed to fill that vacuum, with options that are both healthy and genuinely satisfying. Like offering a homemade mayo alternative that kids actually enjoy, without feeling like they’re missing out.
That’s how habits shift. Step by step, the taste buds evolve. And as the tongue changes, so does the gut microbiome. Eventually, the body starts craving what’s good for it. My job is to make that journey a little easier, a little tastier and a lot more joyful.
If even one person makes a recipe from my page and feels healthier, happier, and less stressed about food, then I’ve done my job.
5. What’s your process when developing new recipes, do you lead with science, taste, or intuition?
Honestly? Cravings.
Most of my recipes begin with something I or someone in my family is genuinely craving. I don’t follow trends, I don’t study what’s 'performing well,' and I actively try not to consume too much content from others. I want the ideas to come from within, not from comparison. That’s what keeps it real.
From there, it’s a mix of intuition and intention. I imagine what it should taste like, feel like, look like on the plate, and that becomes my blueprint. I also think: How can I make this healthier? How can I make it easier? Because that’s the combination that really works.
Take the viral rice paper patty, for example. It started because I was craving a good old street-style paneer patty. But the original is deep-fried, wrapped in maida, and far from healthy. So I deconstructed the recipe: kept the juicy paneer filling, swapped the maida crust with rice paper, and air-fried it. The result? A version that was not only healthier, but easier and tastier than the original. That, for me, is a winner recipe.
One of my most loved creations, the healthy mayonnaise, was born the same way. My niece loves mayo, but I couldn’t bring myself to give her the store-bought stuff full of unhealthy oils. So I built it from scratch using nourishing ingredients, and it now lives in so many homes in different forms.
So yes, science supports the structure. But the soul of every recipe is a mix of intuition, everyday practicality, and a deep desire to create food that feels indulgent but loves you back.
6. Many people struggle with consistency in their health goals. What’s one mindset shift you recommend for long-term results?
First, I’d tell them, it’s okay. If you’ve struggled in the past, you’re not alone. Modern life is overwhelming, and expecting yourself to stay 'motivated' all the time is just unfair.
Instead of relying on motivation, I always tell people to build systems. Make it easier to eat healthy than to eat unhealthy. Don’t keep ultra-processed snacks at home 'just in case.' Instead, prep your fridge with easy, nourishing options, some hummus, soaked nuts, cut fruits, or homemade protein bars.
Small systems beat big willpower. And when you take the pressure off and build your environment right, consistency stops feeling like a struggle.
7. How do you stay inspired and creative, especially in a space that’s constantly evolving with trends?
Truthfully, I try to stay away from trends.
I know that sounds counterintuitive in a digital world, but when you’re constantly seeing what others are creating, it becomes harder to hear your creative voice. For me, inspiration has to come from within, from a craving, a memory, a feeling, not from a trending reel.
So I deliberately give myself space from 'what’s viral' and focus instead on what I truly want to create. That’s when the best recipes happen. They feel original, honest, and tend to resonate more deeply as well.
8. If you could design a one-day meal plan that reflects your entire food philosophy, what would it include?
If I had to design a one-day meal plan that captures my food philosophy, it would start and end with one word: balance.
Each meal would be built around whole, seasonal, locally available ingredients with a thoughtful mix of:
• Colorful vegetables, because the more diverse plant foods you give your gut, the more your microbiome thrives, and your gut health impacts everything: mood, immunity, hormones, digestion, even how you absorb nutrients.
• Good-quality protein in every meal, especially for women. In a vegetarian setup, we just need to be a bit more creative and intentional.
• Healthy fats to support hormonal balance and brain health.
• Complex carbohydrates, chosen mindfully, not feared, but balanced.
• Probiotic-rich foods, like curd, fermented chutneys, or pickles to support gut health.
• Familiar Indian ingredients, used with purpose, not just for taste, but for their function.
But just as important as what goes into the plate is how it’s proportioned. I make sure that the quantity of vegetables is at least equal to, if not more than, the grains on my plate, because that’s where most of us fall short. For example, if I take one bowl of rice and one bowl of dal, I try to pair it with at least two bowls of sabzi and one bowl of curd or buttermilk.
Your bowl can be any size, depending on how hungry you are, but the proportions stay the same. This ensures that carbs are balanced with fiber, protein, and probiotics in every meal.
And finally, beyond all the macros, micronutrients, and science, there’s the intention. A meal made with love, eaten with joy and presence, is the most nourishing thing you can give your body. There’s simply no substitute for that.
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