Yoga & Nutrition Retreat - 7 day wellness program

Eshanye’s mindfulness journey began over a decade ago, sparked by a deep curiosity about the rituals and dietary practices that shaped societies for generations. This exploration led her to embrace yoga, Ayurveda, and modern nutrition, forming the foundation for her personal transformation. Since 2019, she has been a dedicated mindfulness trainer, accumulating over 600 hours of learning experience and leading more than 2,000 classes. Eshanye believes that nutrition, exercise, and mindfulness play a crucial role in elevating one’s consciousness. This philosophy has led her to embrace a plant-based lifestyle, aligning her daily practices with her values of compassion and well-being. She is also a facilitator in the Teacher Training Program conducted by So Shanti Yoga, Dharamshala, where she continues to inspire others on their path to holistic living.

Chef Varun completed his training in plant-based culinary arts at the Sayuri Healing Food Academy in Bali, Indonesia in 2017. He further refined his craft by working at renowned restaurants in Chandigarh and his hometown, Dharamshala. In addition to consulting for several restaurants, Chef Varun runs Bodhi Greens – Where Food is Medicine in Dharamshala, a venture that embodies his dedication to plant-based cuisine, holistic health, and nutritional well-being. He is also a certified nutritionist, having earned his certification from Cornell University, which further reinforces his commitment to nurturing health through food. Since 2019, he has been a consultant with Humane Society International, conducting over 60 culinary training programs at leading culinary schools across India. In collaboration with HSI, India, he developed the curriculum for the first global course specifically tailored for chefs and food & beverage professionals in culinary schools, titled 'Training the Trainers'. This program is designed to equip culinary educators with foundational skills in plant-based culinary arts, enabling them to pass on their expertise to the next generation of food professionals. Alongside these workshops, he has also been consulting with restaurants such as The Arches in Rishikesh, Alchemist Coffee Company, Jaipur Modern in Rajasthan, and Mandala Café in Agonda Goa, where his recipes have been successfully integrated into their commercial kitchens, helping to bring plant-based cuisine into mainstream dining.