Chandigarh, February 11, 2026: An 'Informative Session' was conducted by culinary experts Munish & Puja Aggarwal to provide a deep dive into the importance of mindful-healthful- tasteful food. The session was held at Café Wellbeing, Sec 22 which is an initiative of the Aggarwal’s who are also known for establishing Chandigarh’s famous Back to Source Café. The session witnessed a demonstration of in-house ‘masala’ or spice grinding, as well as a peep into the organic ingredients used at the café. Use of fermentation in food for attaining gut health too was a topic of discussion.
“Our philosophy is simple – just like eating at home, one's eating out experience should leave you feeling light, clear and nourished, not heavy,” said Munish Aggarwal.
He said, “As traditionally believed it is not necessary to view health and taste as opposites - when ingredients are honest and the food preparation process is respectful, taste develops naturally. We don’t believe in masking food with additives.”
Notably, Cafe Wellbeing and other restaurants started by the duo, place special emphasis on oils as a critical medium for digestion and nutrient absorption. Rejecting refined and overheated oils, 100 percent cold-pressed oils are used.
Talking about oil, Munish said: “Good oil is good for the body, and bad oil is harmful. Refined oils and over-processing have distorted our understanding of food. We use cold-pressed oils, ‘desi khaand’ instead of refined sugar and single-source cow and buffalo milk across our kitchens.”
Puja Aggarwal spoke about the significance of fermentation in curation of healthy food. She said, “Fermentation, in particular, plays a central role in Café Wellbeing. Batters, doughs and select beverages are fermented naturally, without chemical accelerators or shortcuts. Fermentation improves gut Health”
“Fermentation is ancient wisdom, not a modern trend. Living food supports a living body. When food is alive, digestion improves and the body responds with balance.” added Puja.
Puja also showcased some fermented recipes using cabbage, cucumber, cauliflower among other vegetables, crafted by her using lactic acid fermentation. She also presented naturally fermented and probiotic-rich beverages. “We reimagine even traditionally misunderstood foods like pizzas through proper fermentation, making them easier to digest and nutritionally balanced,” she said.
More than 70% of ingredients used at the café are organically sourced, including grains, pulses, vegetables, sweeteners and oils. All spices and masalas are ground fresh daily to preserve aroma, potency, and therapeutic value.
Even the water served at Cafe Wellbeing complements the food. Munish explains, "We offer biocompatible water, specially treated to restore balance to both body and mind. The water uses bio-dynamism technology & is enriched with traces of silver and is infused with light and sound to enhance its natural vitality."
The duo explained that in an era dominated by ultra-processed foods, artificial enhancers and fleeting wellness trends, their kitchens focus on traditional techniques such as soaking, fermentation, slow cooking and balanced seasoning.
Another defining feature of Cafe Wellbeing is its open-kitchen policy, allowing guests to tour the kitchen, view ingredient storage and witness spices being ground fresh in-house.
The café’s menu draws from Indian comfort food, global café classics, and slow-food traditions, all filtered through a clean-process philosophy. Signature dishes include Dal Makhani, Malai Kofta, Desi Chicken, Roghani Naan, Mutton Seekh, Mutton Keema Dosa, Chicken Pepper Fry Dosa, Crisp Jacket Potato, Kathi Rolls, Burgers and Gulab Jamun.
In reply to a question, Puja said: “At its core, Cafe Wellbeing stands for a broader belief: organic food is not a brand but a way of life. In a food system increasingly driven by convenience and profit, the café advocates for honesty, traceability and respect for the human body.”
“At Cafe Wellbeing, food is not just about eating. It is about how you feel after you eat,” concluded Munish.
