She runs Thali Montpelier alongside her husband, Ramesh Prasad, the former head chef who recently relaunched the site under AR Junoon Ltd. Together, they are bringing the restaurant back to its roots—family-run, soulful, and filled with the kind of food that tells a story.

Asha’s recipes are drawn from generations of home cooking, passed from mother to daughter in her family. These are dishes rooted in authenticity, not convenience—made with seasonal, local, free-range, and organic ingredients whenever possible.

She first fell in love with Thali because it reminded her of her father’s restaurant back in northern India. That’s where she learned the trade and where the seeds of Thali’s beloved Masala Fried Potatoes were first planted—in her father’s kitchen, using her mother’s recipe book.

At Thali Montpelier, food is a family affair. And when we say it’s cooked with love, we mean it—literally.