Bespiced

Integrating the ancient wisdom of Ayurveda with western nutritional science to make it practical for the modern living.

Sapna Punjabi-Gupta is a Registered Dietitian Nutritionist and an Ayurvedic Practitioner with over 14 years of combined experience and practice. Sapna believes in the healing power of food and spices and the profound effects they have on our body, mind and soul. She is the founder of beSPICED and integrates the ancient wisdom of Ayurveda with western nutritional science to make it practical for th

e modern living. Sapna has been spreading the message of vegetarian nutrition and Ayurveda through interactive cooking workshops, wellness talks and her line of heirloom spice products.

06/14/2026

Last night, Dal Chawal did not bring home a James Beard Award.

I woke up this morning with more emotions than I expected.
Gratitude. Wonder. Disappointment. Pride. Humility. Relief.

In the Bhagavad Gita, we are taught to focus on the work itself and not become attached to the outcome. And yet, if I am being honest, it is much easier to understand that lesson than it is to live it.

I never imagined, in my wildest dreams, that Dal Chawal would receive a James Beard Award nomination.

As I sat in that room last night, with kids, Aditya and Mihika beside me, who have been my biggest inspiration and “my why” - the last five years came flashing by.

The leap of faith of writing this book during a radical shift in my personal life. The people who appeared at exactly the right moment. The conversations, opportunities, challenges, and lessons that somehow led to a humble book about dal and rice being recognized on one of the biggest stages in food.

My mother, whose recipes, stories, and wisdom are woven throughout these pages. My father, who taught me to dream big and whose belief in me continues to guide my steps.

The incredible team at Hardie Grant, my editor Jenny Wapner who celebrated my voice and vision from the very beginning and surrounded me with a creative team that helped bring Dal Chawal into the world with such care and beauty. My agent, Sally Ekus who believed in me and this book long before it existed. Kristen Hartke , Uma Jolicoeur, AP | Eight Directions Wellness, LLC , the recipe testers, friends, colleagues, and readers who helped shape this work.

And I thought about all of you who cheered me on through this journey. Every message. Every book purchase. Every event attended. Every recipe cooked. Every shared post. Every word of encouragement.

By the time the envelope was opened, I was reminded just how much love surrounds this book.

Of course I would have loved to bring the medal home.
But a humble bowl of dal chawal made it to one of the biggest stages in food. For a meal that has nourished generations and lives quietly in millions of homes, that feels pretty remarkable.

Thank you for walking alongside me on this journey. My heart is full ❤️🙏🏽🧿

06/10/2026

Since Dal Chawal found its way into the world, one of the most unexpected gifts has been the conversations it has sparked.

The recipes you’ve cooked. The family stories you’ve shared. The questions you’ve asked. The ways you’ve adapted the recipes and made them your own.

Each message, note, and conversation has meant more to me than you know.

So I thought it was time for us to gather.

Join me for a complimentary community Zoom conversation on Tuesday, June 16 at 2:00 PM CST.
Whether you own Dal Chawal, have cooked from the book, or are simply curious about Indian cooking, Ayurveda, pulses, rice, and plant forward meals, you are welcome.

Bring your questions. Share your favorite recipes. Tell me what you’d like to learn next.

And if you can’t join live, register anyway. A recording will be sent to everyone who signs up.

Registration link in bio.

I can’t wait to see you there. 💛

P.S. Virtual cooking classes return on June 21. I’ll be sharing the first class menu and registration details later this week, so stay close by.

05/13/2026

Good Things Take Time.

That message followed me all through Napa last week.

Still processing the magic of the inaugural Food is Life, Food is Health Summit hosted by .med and ✨

A room filled with chefs, physicians, dietitians, researchers, sustainability leaders, educators, and food systems leaders from across the country, all coming together around one shared belief: that the future of personal and planetary health depends on how we grow, cook, share, and understand food.

I had the honor of leading a sold out kitchen session centered around Indian culinary traditions, pulses, spices, plant diversity, and practical nourishment. The conversations that followed throughout the week were the real gift. So many meaningful connections, thoughtful exchanges, shared meals, and people doing deeply inspiring work across healthcare, food systems, education, and media.

Huge gratitude to - Kristen Rasmussen, RD extraordinaire, who along with the incredible leadership team including , , and others, shaped such a thoughtful and deeply collaborative gathering. You could feel the care, intention, and warmth behind every detail and every conversation.

It was also deeply meaningful to be part of conversations around culturally relevant health and culinary communication alongside and , moderated by 🫶🏽

And the author signing? Completely overwhelming in the best possible way. We sold Dal Chawal way more than one book a minute during the one hour signing session. I still cannot believe how many people showed up with such genuine enthusiasm for Dal Chawal and the power of rooted food traditions.

The morning the summit began, I received the surreal news that Dal Chawal had been nominated for a 2026 James Beard Award. The universe has a way with timing. It truly could not have picked a more meaningful place for me to receive this news. I spent the entire week surrounded by warmth, generosity, encouragement, and people who made me feel deeply seen in this work.

Still taking it all in. 🌿

05/11/2026

My Circle 🧿 My Hearts 🧿

Happy Mothers Day! 💫🫶🏽

📸

05/09/2026

Received the official seal from and seeing it on 🧿 Dal Chawal 🧿 is deeply humbling. Truly a moment of Desi pride. Here’s to bringing Ghar ka Khana front and center and celebrating the eternal love story of pulses and rice beloved in every Indian home.

If Dal Chawal has found a home in your kitchen, if a recipe made you call your mom, if a chapter made you slow down, if the book has earned a spot on your shelf or in someone’s hands as a gift, would you leave a review? Please join me in making some noise for this one…

Reviews on Amazon, Barnes & Noble, Bookshop, or Goodreads carry real weight. If you have left a review on one platform (thank you), perhaps leave another one on a different platform. They help this book reach the readers who need it most: the home cook learning dal for the first time, the second-gen kid searching for their grandmother’s flavors, the seasoned cook familiar with Indian recipes but seeking the Ayurvedic lens to cook with deeper intention and adapt seasonally, the single parent cooking on a tight budget, the curious eater looking to add more meatless meals to their table.

The winners will be announced at the renowned Art Institute of Chicago, on Saturday, June 13. Stay tuned for more updates and wish me luck! ✨

05/07/2026

2026 James Beard Award Nominee
Vegetable-Focused Category
✨🧿 Dal Chawal ✨🧿

Dal Chawal is an emotion for billions of Indians around the world. It is the bowl that raises us, the one we return to in joy and in grief, the meal that holds the love of every mother and grandmother who came before us, the one that tastes like every kitchen we have ever loved. To carry this humble bowl to a national stage, and to see it celebrated here, is such a special honor of my life.

So grateful to the for recognizing this work, and to the entire team for trusting Dal Chawal from our very first conversation. To , for walking with me through every step. And to every friend, colleague, reader, and most of all my family and my kids, who have cheered me on through this journey, your belief is woven into these pages.

Such an emotional and surreal day. Didn’t think Chicago was part of my travel plans this year. ✨

04/16/2026

Heading to the west coast this May!!

I will be speaking at the inaugural 2026 Food is Life, Food is Health Summit at the with two sessions rooted in culture, cooking, and health.

The Antioxidant Kitchen: Global Ingredients and Culinary Techniques for Vitality - A hands-on kitchen session grounded in Indian cooking, featuring recipes from Dal Chawal. We will explore pulses, spices, and everyday techniques to build flavor, reduce reliance on ultra processed ingredients, and bring more plant diversity to the plate. With laurenchandlercooks moderating.

On Camera and In Context: Mastering Culturally Relevant Health and Culinary Communications
A deep dive into culturally relevant storytelling and how we communicate food and health with clarity, credibility, and cultural integrity. Alongside and Michel Nischan, moderated by

Registration closes soon. If you are planning to attend, now is the time to sign up at: https://www.foodislifefoodishealth.org/

Hope to see you there.

04/09/2026

Such a joy filled evening at and a beautiful way to mark one year of Dal Chawal.

An intimate setting, a deeply engaged group, and a conversation that felt easy and real. Thank you, for diving deeper into the book and my journey, and for asking such thoughtful questions. It truly turned into a lovely conversation.

Birds is a true gem for our city. There’s an immediate warmth the moment you walk in, you’re welcomed with smiles, and those deep wooden shelves invite you to slow down and stay awhile. Thank you for celebrating authors and books in such a meaningful way.

Grateful for everyone who showed up and shared the evening with me.

If you cook from the book, please tag me, I love seeing your Dal Chawal moments come to life. And if the book has found a place in your kitchen, I would be so grateful if you left a little love in the form of a review online 💗

04/08/2026

It was so wonderful to be back in the studios to chat with the gracious .tv all things

The segment aired today, on the one year anniversary of the book, which made it even more special.

Dal Chawal has always been about making plant forward eating practical, affordable, and meaningful. A reminder that the most humble foods often carry the deepest wisdom.

So grateful to the entire NBC Texas Today team for their warmth and care.

03/03/2026

Dallas friends,

Honored to be part of the 2026 International Women’s Day program hosted by - India Association of North Texas, an annual celebration they put together each year.

I will be joining a panel of inspiring women for a conversation around “Give to Gain.” A theme that feels especially relevant to me as an immigrant woman building work rooted in culture, food, and community.

These gatherings always remind me how powerful our collective voice can be.

If you are in the area, please come over and bring your friends and share this post with your community. I would absolutely love to see you there.

🗓️ Sunday, March 8, 2026
⏰ 11 am to 3 pm
📍 Grand Center, 300 Chisholm Place, Plano, TX 75075

It is a free event but requires registration.

Here is the registration link:
https://iant.org/v1/book_tickets.php?eid=70

Address

Dallas, TX

Telephone

+12146168592

Website

http://www.bespiced.com/

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