Our Story: The Dance of Spices

The Alchemy of Home 30 Years of Science, Spices, and Soul

If someone had asked Laxmi a few decades ago whether she would one day become a gourmet cook, food writer, or entrepreneur, she would have laughed. A writer? Not a chance. An entrepreneur? Unthinkable.
And yet today, she is all three.

From Cabbage Rolls to Culinary Calling

Laxmi’s journey began more than 30 years ago, shortly after she moved from India to Columbus, Ohio. At the time, she admits she didn’t know much about cooking, but that quickly changed, thanks to an unexpected inspiration: cabbage rolls.

When the Columbus Dispatch put out a call for cabbage roll recipes, Laxmi decided to submit one. She handwrote the recipe, listing ingredients from memory, unsure of the “proper” way to format it. Her vegetarian cabbage rolls stuffed with potatoes and spices rather than meat stood out immediately. The recipe was published. Then another. And another.

Before long, nearly 200 of her recipes appeared in the newspaper. Determined to improve her craft, Laxmi spent hours in libraries studying cookbooks and food publications, teaching herself the art and structure of recipe writing. That first cabbage roll sparked a lifelong passion.

A Voice in Food Writing

After relocating to the Bay Area, Laxmi pitched a food column to the San Francisco Chronicle. Her writing, warm, precise, and rooted in culture quickly resonated with readers. She soon became one of the Chronicle’s most beloved food writers and went on to contribute to leading national publications including Gourmet, Bon Appétit, Sunset, Vegetarian Times, and Better Homes & Gardens.

Then, something unexpected happened. An editor from John Wiley & Sons called her directly from New York.

“I usually don’t sign authors without a one-on-one meeting,” the editor said. “But I’ve heard remarkable things about you from the Chronicle editor. Will you write me a cookbook?"

The Dance of Spices

It was opportunity knocking, without Laxmi ever having to knock first. She poured her heart and soul into the manuscript, writing the way she cooked: intuitively, thoughtfully, and with deep respect for tradition. That book became The Dance of Spices. Soon after, the editor introduced Laxmi to a literary agent, and what began as a phone call turned into a defining chapter of her life.

The Dance of Spices wasn’t chased. It found her. Encouraged by devoted readers, Laxmi published two acclaimed cookbooks: Laxmi’s Vegetarian Kitchen and The Dance of Spices. Each book shared more than recipes they captured stories of family, heritage, and the emotional power of food. Throughout it all, one guiding principle remained constant.

“I was always trying to replicate what I learned in my mother’s kitchen. She was my standard of excellence. I could almost picture her standing next to me, reminding me, no cutting corners.”

Born in a Lunchbox: The Accidental Purist

Author. Chef. Entrepreneur. Innovator.

Laxmi’s path to entrepreneurship began not in a boardroom, but at home, sharing food she loved with people she cared about. In 1999, Laxmi began making her spiced walnuts for friends and family. What started as a simple homemade snack quickly became a favorite at gatherings. Guests kept reaching for more, and one comment surfaced again and again: “You should sell these.”

Curious but unsure, Laxmi decided to test the idea. She took her spiced walnuts to a local gourmet store. The buyer loved the flavor, but offered honest feedback: come back with professional packaging.

Instead of walking away, Laxmi leaned in. She enrolled in courses, learned the fundamentals of food packaging and small-business operations, and returned with a product ready for the shelf. Within a week of launch, the buyer called her back. The walnuts were flying off the shelf. He showed her where he had placed them right at eye level, where customers were discovering them, tasting them, and coming back for more. That unplanned success marked the beginning of an accidental business.

Years later, driven by a deep belief that food should nourish as well as delight, Laxmi turned her focus to her children’s lunchboxes. Determined to make school lunches both nutritious and delicious, she began experimenting with flaxseeds and bold, wholesome ingredients for sandwiches. Her children and their peanut-butter-and-jelly-loving friends couldn’t get enough. Soon, kids were swapping sandwiches at school, and parents began calling, asking for jars of their own.

In 2007, those experiments became her next innovation: flaxseed-based spreads that were flavorful, nourishing, and unlike anything else on the shelf.

To bring the spreads to market responsibly, Laxmi took them to a food lab to perfect the pH and ensure shelf stability. At first, she was turned away and told the lab typically worked only with large companies like Heinz. Undeterred, Laxmi returned, advocating for her product and her vision. Her persistence paid off. The lab agreed to work with her, helping identify the optimal pH levels and paving the way for launch.

That same year, Laxmi launched her spreads at the Specialty Food Association Trade Show, where her work gained national attention. As a first-time founder, she was named a Specialty Food Association SoFi Award finalist in the Outstanding Food Innovation category. By 2011, Laxmi’s Delights had grown from pantry staples into refrigerated offerings, launching exclusive products at Costco, including a Pineapple Curry Sauce and a Fragrant Mango Orange Sauce with Chicken Breast. It was a defining moment: a homegrown brand earning space in one of the world’s most trusted retailers.

What began with spiced walnuts in 1999, evolved into flaxseed spreads in 2007, and scaled to Costco exclusives in 2011 became more than a business. It became a mission - Laxmi’s Delights, rooted in authenticity, nourishment, and the joy of sharing food made with care.

From Kitchen Creation to Beloved Brand

Founded in 2007, Laxmi’s Delights We Value Wellness® creates organic, all-natural, award- winning gourmet foods made with love in the USA. The brand is best known for its Organic Flaxseed Spreads, along with Sweet Spiced Roasted Nuts and Fruit Curry Sauces, all crafted with thoughtfully sourced ingredients and absolutely no preservatives or additives.

Packed with plant-based Omega-3s and bold, unforgettable flavors, Laxmi’s products make healthy eating easy, joyful, and delicious whether it’s a busy morning, an adventurous lunch, or a nourishing snack.

The Culinary Alchemist & Craftsmanship

At her core, Laxmi has always been an artist. From childhood, long before cookbooks or columns, she expressed herself through painting. Over the years, she has created more than 200 original works in oils and watercolors, each one a study in color, balance, and emotion. That artistic foundation shaped how she sees the world and ultimately how she cooks.

With a Bachelor of Science in Chemistry, Laxmi brings the precision of a scientist and the intuition of an artist to the kitchen. She views cooking as a laboratory of flavor where balance, structure, and transformation matter as much as creativity. Spices replace pigments. Flavors create texture. Every recipe, like every painting, is composed with intention, instinct, and soul.

Her mother’s philosophy still guides every recipe: fresh ingredients, balanced spices, and uncompromising integrity.

Literary & Culinary Expertise

Her expertise has been sought after by the industry’s giants. From instituting the Tandoor Corner at San Francisco’s famous Stars Restaurant to serving on the Chef’s Council at Center for Culinary Development for brands like Kellogg’s, Kashi and Sabra, Laxmi has spent decades refining the "Dance of Spices."

Paying it Forward: Beyond the Kitchen

Laxmi’s passion for wellness extends beyond the kitchen and into the earth itself. As a former President of the California Certified Organic Farmers (Big Valley Chapter) and a pioneer of organic school gardens, she champions Laxmi’s Delights’ support of small farmers and sustainable practices. Through charitable partnerships, education, and hands-on involvement, Laxmi continues to give back, so every jar carries not just flavor, but purpose.