About the chef
Radhavallabh
Chef and Founder
An IIT Bombay graduate who became a monk — and then a chef — with one clear purpose: serve food that tastes wonderful and nourishes mind, body, and soul.
The journey
From IIT Bombay to the kitchen
Radhavallabh’s path is unusual — and that is exactly what shaped Yogiplate. After graduating from IIT Bombay, he chose the life of a monk: years of yoga, mindfulness, and clean, sattvik eating, where every ingredient is chosen with care and nothing impure ever touches the pot.
That practice became a calling. He stepped into the kitchen to prove that healthy food never has to mean boring food — and that taste and wellbeing can share the same plate.
Across the USA and India, he has led seminars on healthy living without compromising on flavor, inviting people to eat in a way that satisfies not only hunger, but clarity of mind and quiet of spirit.
The book
The Fundamentals of Sāttvic Food
By Radhavallabha Das · Penguin Random House
In this book, Radhavallabh shares a practical path to eating well: how to recognize your unique body type, and which vegetables, fruits, grains, and spices will suit you best.
More than a cookbook, it is a guide to sattvik nourishment — food that strengthens the body, steadies the mind, and gently feeds the inner soul.
Available worldwide via Amazon
Why Yogiplate
Born from one simple question
Why should anyone choose between food that tastes wonderful and food that treats the body well?
Looking around the Bay Area, Radhavallabh saw families settling for heavy, shortcut-laden catering because “healthy” always seemed to mean “boring.” Yogiplate was founded to prove otherwise — with fresh ingredients, time-honored recipes, and the calm attention of a daily practice.
Today the kitchen serves everyone: tech offices and birthday parties, weddings and weeknight gatherings, lifelong vegetarians and curious foodies alike. You don’t need to follow any tradition to taste the difference care makes — you just need one bite.
Pure enough to trust. Delicious enough to celebrate. Food the way it was always meant to be.
In moments
The chef behind the plate
“We believe what enters the body shapes the mind and soul — so we cook only what is pure, fresh, and true.”
— Radhavallabh (Chef and Founder)