Mira Manek is an author, wellness consultant, has her own café in Kingly Court, inside Triyoga Soho and works with brands to design day retreats and bespoke wellness events. With a background in journalism, Mira has written for Evening Standard, Independent, Red Magazine, Glamour and others.
Her first book Saffron Soul is a cookbook (published in English and sold internationally, and translated into Spanish and Hungarian languages), a collection of modern and traditional vegetarian recipes rooted in her Gujarati heritage interspersed with family stories. Her second book Prajna, Ayurvedic Rituals for Happiness focuses on morning to evening rituals rooted in Ayurveda, has a selection of simple healthy and delicious recipes, delves into Indian philosophy and draws on her own journey.
Mira has designed wellness menus and specific dishes for restaurants and hotels in London such as Holborn Dining Rooms at The Rosewood and Lincoln Plaza. Her chai spice mix is also used by various cafes such as Attendant and Raw Press.
Mira has held her supperclubs and events over the years at Dalloway Terrace, 108 Marylebone, Rye London, Soho House, Soho Farmhouse and others.
Since her second book Prajna was published, Mira has held talks, sound bowl meditations and yoga brunches at Lululemon, Remind Studio, Gazelli House, Triyoga, Yeotown, Jikoni and others, as well as Soho House Mumbai and FabIndia.
Mira curates retreats for corporates and brands. She collaborates with yoga teachers and other practitioners and life coaches on her retreats, and holds Ayurveda and cooking workshops. Mira and her team also provide and cook food for retreats.
Having travelled extensively through India, Mira realised just how authentic her own home cooked Gujarati food was and came back to learn all those precious recipes. She champions eating well and eating wholesome home-cooked food that doesn’t compromise on flavour, using the spice box creatively and not just confining it to curries and daals. Mira combines her love of healthy eating and Indian flavours to create her own style of vibrant Indian-inspired food.