India, April 12 -- For independent India, Chandigarh was designed as a breath of fresh air - verdant, structured and built for the natural human scale, says Rajkanwar Singh, owner of Aja, World Kitchen & Bar, Chandigarh. "It was meant to let us breathe. Yet, when I returned from my hospitality studies, the contrast was stark. Food had become a simulation - another pathway for fronting. The modern wellness industry wants you to believe eating right is a complex science - of powders, restrictions, labels and trends. For conversation, it's a beautiful truth. For the body, it's a lie," he adds. "At Aja, we don't equate health with deprivation. You can reach for a burger, risotto or brownie - and yes, even a cocktail. Why have we forgotten how decadent the baseline tastes," Singh asks. Fifty years ago, an apple didn't need a label, he says, adding, "It was just crisp, juicy, real. Today, we've normalised chemical intervention so deeply that we rely on words like 'organic' and 'clean' to identify food that hasn't been tampered with." "In Chandigarh, 'organic' has become a buzzword - a status symbol often disconnected from how we actually eat. Cold-pressed oils sit unused for aesthetics, while processed, inflammatory foods dominate daily meals. We snack on organic chips or praise alternative grains, ignoring that frying in reused oil remains harmful - regardless of labels," Singh says. "We are eating marketing, disguised as health. Real food is not an event or a cleanse, it is a daily standard that keeps the body and mind clear," he adds. "For a decade, people have seen Aja as a trendy healthy cafe. In truth, it was born out of frustration. I wanted a place that served food safe enough for my own family - and enjoyable across global cuisines," Singh stresses. "Food, how it should be, isn't a philosophy; it's a personal standard. We didn't invent clean eating - we are simply remembering it. From thukpa to tacos," the Aja owner says. "Braise it, roast it, grill it, stew it, poach it or bake it - we just stopped defiling ingredients. And your body recognises that. Clean food is addictive - on the tongue and in the system," he adds. "When you believe food exists for true happiness, shortcuts disappear. Microwaves go. Precision in storage and preparation comes in. Kitchens are led by skilled, intentional chefs - because real food demands respect," Singh says. "We don't fry anything, yet still serve crisp, decadent food. When you stop masking ingredients, flavour intensifies. You discover better sweeteners, better spices, better sourcing - because you begin to care," he adds. "Modern luxury often feels like a label added for status. But real food isn't a label. It requires care - from the root to the plate. It simply asks you to return to the baseline - and enjoy it," Singh says, adding that every day is nice, at Aja. HTC...