Dark Chocolate Pistachio Cake
SERVES 8PREP 25 MINCOOK 30 MIN
A flourless chocolate cake made with oat flour and cacao, sweetened with honey and layered with a pistachio and Greek yogurt cream.
Read the recipe →
Chef · Content creator · Recipe curator
From the pass
From the pass
to your feed
I'm Shreyat, a chef trained in the kitchens of JW Marriott and Michael Mina. Today I create recipes, reels and newsletter columns for food brands, cooked in my garden kitchen in Goa.
the garden kitchen, Goa
Trained in the kitchens of
JW Marriott
Michael Mina’s Bourbon Pub
Marriott Goa
Mojigao
Orders up
21+ brands have
21+ brands have
eaten here
From hot sauce and noodles to cookware and cold drinks. I've made content for each of them, built around recipes their audience actually wants to cook.
The cook behind the camera
4+ years on the line. One garden kitchen
I trained at IHM Goa and Queen Margaret University, then spent years on the line: a winter at Michael Mina's Bourbon Pub in California, private-dining menus at JW Marriott in Tucson, where our kitchen won Masters of the Craft, and back home as sous chef at Mojigao in Goa.
Restaurant kitchens taught me speed, precision and how to make a plate land. Now I put all of that into recipes people actually cook, filmed under the trees in my garden kitchen.
- Mojigao, Goa Sous chef 2023–25
- JW Marriott Tucson Line cook 2022–23
- Bourbon Pub · Michael Mina Line cook 2019–20
- Marriott Goa Intern 2017
4+ YRS
on the line
Recipes, in writing
Recipes for your readers
I curate recipes for the Better Plates newsletter: tested in my kitchen, written so anyone can follow them, with the small chef tricks that make them work.
Running a food newsletter? I'm open to curating recipes for yours, as a regular column, a guest issue or a seasonal series.
I writeRecipe columnsGuest issuesSeasonal seriesRecipe + photos
Hungry for something?
A product launch, a campaign, a recipe column. Fill in the ticket and send it to the kitchen. I reply within 48 hours.
Aspiring chef or starting a food business? Book a 1:1 advice call →