About
Certified December 14, 2020.
Dr. Monisha Bhanote, MD, CCMS, FCAP, AARAM, ABOIM is a quintuple board-certified physician and internationally recognized expert in cellular health, gut health, longevity, and plant-based nutrition. With nearly three decades of experience in medicine and pathology, Dr. Bhanote brings a unique systems-based perspective to culinary medicine— bridging modern science with intentional, food-centered healing.
Her work focuses on how everyday food choices influence cellular signaling, inflammation, nervous system regulation, and long-term resilience. Grounded in evidence-based medicine and informed by ancient healing traditions, Dr. Bhanote emphasizes plant-forward nutrition as a foundational tool for restoring digestive health, supporting metabolic balance, and promoting healthy aging.
Dr. Bhanote is the founder of WELLKULÅ Institute, where she works closely with individuals and communities to translate complex science into practical, sustainable lifestyle practices. Her approach is deeply collaborative—meeting clients where they are and empowering them with clarity, education, and tools that integrate seamlessly into daily life.
In addition to her clinical and educational work, Dr. Bhanote leads immersive plant-based longevity retreats around the world, where participants experience culinary medicine in action through thoughtfully designed meals, workshops, and embodied practices that support gut health, nervous system regulation, and cellular renewal.
She is the best-selling author of The Anatomy of Wellbeing and a frequent speaker at medical, wellness, and culinary conferences. Through her writing, teaching, and retreats, Dr. Bhanote is redefining how food is understood—not simply as fuel, but as a powerful, biologically intelligent medium for healing, connection, and longevity.
Food Lover’s Questionnaire
What is your favorite ingredient?
Fresh herbs—especially cilantro and curry leaves. They bring vibrancy, depth, and medicinal value to food.
What is your least favorite ingredient?
Black Pepper
What turns you on creatively?
Understanding the why behind food—how ingredients interact with the gut, nervous system, and cells to influence health, longevity, and resilience.
What turns you off?
Trends that prioritize aesthetics over biology, or recipes that ignore how food actually affects the body.
What is your favorite recipe or meal?
A thoughtfully prepared plant-based bowl with lentils, seasonal vegetables, fresh herbs, warming spices, and a digestive-supportive sauce—simple, intentional, and nourishing.
What culinary flavor or aroma do you love?
The aroma of toasted cumin, coriander, and ginger blooming in warm oil—grounding, comforting, and deeply therapeutic.
What culinary flavor or aroma do you hate?
Overly peppery or aggressively sharp heat that overwhelms the palate rather than supporting digestion.
What profession other than your own would you like to attempt?
A writer or educator focused on helping people reconnect with their bodies through science, storytelling, and food.
What profession would you not like to do?
Anything that requires disconnecting from purpose, creativity, or human impact.
Julia Child invites you to a pot luck dinner with James Beard and Aguste Escoffier. What dish would you take?
A modern plant-based lentil and vegetable dish inspired by Ayurvedic principles— layered with spices, herbs, and textures—to demonstrate how traditional wisdom and contemporary culinary medicine can coexist beautifully.
