Meera, born as Pallavi Kumar Aggarwal in Patna, has led a life full of remarkable turns. She studied fashion design, ventured into print modelling, and was crowned Kingfisher Miss Photogenic. A marathon runner and a corporate professional for 18 years, her journey seemed firmly rooted in the fast-paced world of ambition and achievement. Little did she imagine that life would eventually lead her down a very different path, embracing veganism, becoming a monk, practising Paramhansa Yogananda’s acclaimed Kriya Yoga, and discovering profound wisdom in Ayurveda.Meera spent several years studying abroad and travelling across countries, exposing her to a wide variety of cuisines. A self-confessed hard-core non-vegetarian at the time, she says, “I tried all kinds of meat, and since I was always into fitness and exercise, I believed this diet was benefiting my body.” She ran marathons and maintained a disciplined lifestyle, even while managing an extremely demanding schedule as vice president—design and product head at a large corporation.
“Life was hectic, but I still managed to find time for marathons and exercise, and I believed I was doing the right thing for my fitness. Then one day, everything changed. My knees gave way—I injured my patella and suddenly couldn’t walk. I consulted several doctors, but all they prescribed were medicines and a few exercises. The verdict that they gave unanimously, though, was that I would never be able to walk properly again—let alone run.”“I spent lakhs on treatment—consulting expensive physicians and trying countless medicines—but nothing seemed to work. The doctors had no real cure to offer. I felt deeply frustrated; I had exercised all my life, and now I was being told I would hardly be able to walk steadily again. This marked a significant shift in my life. I took control of my situation and started conducting my own research. I started studying athletes—especially women—who had made a comeback after serious injuries. I read about their lives, their diets, and their discipline. A Netflix documentary, The Game Changers, deeply inspired me and truly lived up to its name—it changed my life.
Meera gave up meat and dairy and turned to a traditional Indian diet. “I started including ragi, coconut, millets, and dals in my meals. In fact, it’s very easy to turn vegan in India, as most of our food is already plant-based—all you’re really giving up is meat and dairy.I began experimenting with food and created my own ragi milk and coconut buttermilk—a drink that my friends and family love and one that can do wonders for your blood work if consumed regularly for a month. It’s also excellent for heart health,” says Meera.
She also added haleem laddoos to her diet, along with nuts and seeds as everyday staples. “One thing I really missed, though, was bakery treats—I’ve always loved having my coffee with cookies and cakes. So I started baking. I replaced milk and butter with nut butters, cold-pressed oils, and vegan milk. Initially, it was just an experiment that I would share with friends and family. But soon, people began encouraging me to start my own bakery—and that’s how Idunn was born.”“I’m not a trained chef—I’m still a home baker—but I make my cookies with the freshest and best ingredients, and that’s probably why they are so nourishing.”
What does Ayurveda say about sugar?“Ayurveda doesn’t consider sugar inherently bad, but it emphasizes consuming it at the right time and in moderation.”What Meera eats in a day?“I eat normal Indian food, but I try and follow Ayurvedic principles; for example, when I eat chana dal I add sonth and heeng to it for better digestion. I eat seasonal food only, make my own vegan milks and eat a lot of millets in my regular food.”And she didn’t stop there. She went on to participate in one of the toughest races in the world—the Ladakh Marathon—not only completing it but also finishing within the stipulated time. But her journey didn’t end there. Defying doctors who had once said she would never be able to run, she pushed her limits further—trekking to Everest Base Camp, summiting Mt. Yunam at 6,111 metres, and conquering Friendship Peak at 5,289 metres.
“After 18 years in a full-time corporate role, starting my home bakery six months ago has changed the way I live. Today, I get to design, bake, move my body, and still hold space for a slower, more intentional life. Some days I’m in office, some days I’m baking from home… and in between, I find time for yoga, strength training, and things that truly matter to me. IDUNN is not just about selling cakes. It’s about creating a space where we come together, eat consciously, and stay connected to nature and our choices.“Meera’s recipesRagi IdliTake 1 cup ragi, 1 cup rice, 1 cup poha, and 1 tsp fenugreek (methi) seeds. Grind them to a slightly coarse batter and mix it well with your hands so that the good bacteria from your hands get transferred, aiding fermentation. Keep it overnight in a place where there is no light. Once fermented, make idlis.Coconut ButtermilkThis drink is great for heart health and muscle recovery.Take 2 coconuts, chop them, and blend with some water. Then add 1 litre of water and strain it using a muslin cloth. It can be stored in the refrigerator for 5–6 days. Whenever you are consuming it, prepare a tadka with coconut oil, turmeric, and hing (asafoetida), and add some grated cumin to it.
Poll
What aspect of Mira do you find most inspiring?
Ragi MilkSoak 1 cup ragi, grind it with 2 dates, and add 2 glasses of water. Strain it well. To this, you can add a pinch of rock salt, some cinnamon, and consume.
