ONLINE EVENT

Join Surbhi Sahni, award-winning chef and founder of TAGMO, as she discusses the regional significance of mithai (sweets) during Diwali. She’ll take us on a journey through sweet customs during the upcoming festival of lights in India and here in the diaspora. 

Surbhi will show us how to make Kaju Katli from scratch—a simple yet decadent mithai that is vegan and gluten-free. She’ll also talk us through a guided tasting of her signature TAGMO treats. Cook along with Surbhi and order in advance to taste her collection of small-batch sweets. 

Credit: Brittainy Newman

SURBHI SAHNI
With two decades of professional culinary experience, chef Surbhi Sahni brings home cooking traditions to modern Indian cuisine and confections. As a proud queer Indian female chef and entrepreneur, Surbhi pushes back against the manufactured prestige of Eurocentric white male chefs, and uses her platform to restore dignity to the legacies of home cooks, vegetable growers, rice farmers and spice wallahs who have cultivated regional cuisines for centuries.

Before launching TAGMO, Surbhi served as the creative force behind Michelin-starred New York City restaurants, Devi and Tulsi, and Saar Bistro in Midtown. She also served as the creative director and events director at Hemant Mathur Catering.

Inspired by the abstract art pieces her father painted, Surbhi pursued an unconventional career in the culinary world—Indian female chefs like her are still a rarity—and has made her mark as a talented pastry chef with hand crafted cakes & confections that preserve the essence of South Asian mithai (sweets) innovated by her own distinct flavor pairings and delicate artistry.

Surbhi lives in Harlem with her partner, daughter and their dog, Bella.