Hetal Vasavada

San Francisco, CA

School: University of the Sciences and Philadelphia College of Osteopathic Medicine

Expertise: Baking; Recipe Development; Vegan/Vegetarian; Gardening; Travel

Hetal Vasavada

12 years of experience as a recipe developer
Recipes have appeared in Food & Wine, the New York Times, Bon Appetit, the Wall Street Journal and the Washington Post
Creator of Milk & Cardamom, a baking blog with over 125K followers on Instagram

Experience

Hetal is a cookbook author, recipe developer and food influencer. She has written two cookbooks, Milk & Cardamom and Desi Bakes, both of which highlight Indian-inspired desserts that blend traditional South Asian flavors with modern baking techniques. She is a former contestant on MasterChef USA and has worked extensively in the food media space, contributing recipes and culinary content to brands like Bon Appetit, Food & Wine and The Kitchn.

With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.

Education

University of the Sciences (now Saint Joseph's University), bachelor's in biochemistry

Philadelphia College of Osteopathic Medicine, master's in biomedical sciences

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Articles & Recipes

Hetal Vasavada’s Matchai Tiramisu

This matcha and chai (matchai!) tiramisu blends the earthy bitterness of matcha with the warm, spiced comfort of chai. The tiramisu is layered into coupe glasses, so it’s the perfect no-bake dessert that feels fancy but comes together without a fuss. —Hetal Vasavada, San Francisco, California

Hetal Vasavada’s Sour Cream Pound Cake with Berry Compote

There’s nothing more comforting than a buttery slice of pound cake, but when eggs and fresh berries are increasing your grocery bill, it’s time to get creative. This budget-friendly version cuts costs without sacrificing flavor or texture. I use sour cream to replace some of the eggs, which keeps the cake moist and tender while adding a subtle tang. And instead of pricey fresh berries, a bag of frozen mixed berries gets simmered into a vibrant compote that’s just as beautiful and delicious. —Hetal Vasavada, San Francisco, California

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Hetal Vasavada’s Fizzy Fruit

If you’re looking for a fun way to beat the heat, fizzy fruit is the ultimate summer snack. Fruit gets carbonated when you pack it with dry ice, so you end up with fruit that literally tingles on your tongue—no added sugar or soda required! It’s a fun science-meets-snack project that’s perfect for summer parties, kid-friendly experiments, or just cooling off on a hot day. —Hetal Vasavada, San Francisco, California