Made with love, served with soul
A decade-long journey from words and design to wood-fired ovens — this is the story of how Eatinn Love came to be.
Niharika Peri
- A visionary entrepreneur and co-founder of Eatinn Love — her story blends creativity, passion, and an irresistible love for pizza.
- Spent a decade in publishing, where words and design came together to captivate audiences.
- Managed PR for Sri Sri Ravi Shankar, leading "Art of Living" workshops across Europe, including Romania.
- Discovered her love for authentic Neapolitan sourdough pizza during her time in Europe.
- Returned to Chennai, staying close to that passion while immersing herself in the city's vibrant arts scene.
- Loves nothing more than making and serving pizzas with love — a philosophy that still runs through every base that leaves the oven today.
From passion project to Bangalore favourite
- In 2018, along with her husband Jaydev Vyas, Niharika turned her passion into Eatinn Love — a haven for Neapolitan sourdough pizza enthusiasts in Bangalore.
- What started as a passion project quickly flourished into a culinary sensation, captivating taste buds and hearts alike.
- Eatinn Love has now opened a new space in Jayanagar, bringing the same wood-fired, made-with-love pizza closer to more people.
- Niharika's journey — from design to pizza maestro — is proof that true fulfillment lies in following your creative impulses with gusto.
Kitchen & Culinary Consulting
Niharika also works with restaurants and kitchens looking to raise their game — from menu design to day-to-day operations.
01
Menu Consulting
Creating, updating, and optimizing menus to align with current culinary trends, dietary needs, and customer preferences — including crafting new recipes and ensuring a balanced menu.
02
Kitchen Design & Layout
Advising on the design and layout of kitchen spaces to enhance efficiency, workflow, and compliance with health and safety regulations.
03
Staff Training & Development
Training kitchen staff on new recipes, techniques, and equipment, including developing training programs and materials.
04
Operational Efficiency
Analyzing kitchen operations to identify areas for improvement in efficiency, cost control, and quality assurance — including reorganizing workflows and processes.
05
Food Safety & Sanitation
Ensuring compliance with health and safety standards, including proper food handling, storage, and sanitation practices.
06
Quality Control
Establishing and maintaining high standards for food quality and presentation, with regular evaluations and feedback sessions.
07
Market Research & Trend Analysis
Keeping up with culinary trends, customer preferences, and market demands to ensure the business stays competitive and innovative.
08
Vendor Relationships
Establishing and maintaining relationships with suppliers to ensure the best quality ingredients at competitive prices.
09
Sustainability Practices
Implementing sustainable practices in sourcing, waste management, and overall kitchen operations.