Bal’s Bio

Bal Arneson is an international TV host, award winning and national bestselling author, a TEDx speaker, and a celebrity chef for a 30-Billion-dollar food service company, Compass Group. She hosted 2 TV shows which aired globally, Food Network Canada’s Spice Goddess which was nominated for a James Beard Award, and US Cooking Channel’s Spice of Life. Bal has been a judge on Iron Chef America, Bobby Flay’s Dinner Battle, and Cooking with Fire. She has three national best-selling cookbooks: ‘Everyday Indian’, ‘Bal’s Quick and Healthy Indian’ which won the Asian Cuisine category prize for Canada by the Gourmand World Cookbook Awards, and ‘Bal’s Spice Kitchen’. Her Hollywood Collaborations include ‘The Hundred Foot Journey’ by Steven Spielberg and Oprah Winfrey, and ‘The Best Exotic Marigold Hotel’.

Born in a small village in India, she immigrated to Canada through an arranged marriage as a young girl. Soon thereafter she was disowned by her family because she ran away to a women’s shelter with her infant child. With hardly any English, no education, and no financial or family support, she began her humble journey from cleaning people’s home and learning English in the evening. Today, she has her Master’s in Education, a successful career, and is a mother of two amazing children, living in her dream home she designed and built in BC Canada.

Her journey is described “a classic rags-to-riches tale” by the New York Daily News, as her triumphant life story is the epitome of what it means to harness and tap into your inner strength and overcome adversity and challenges. Bal has risen to the top, building her culinary career and successful food businesses, landing her experiences such as launching her cooking shows on a media tour through Asia, walking on Oprah’s Red Carpet in New York, and highlighting Indian cuisine for the event hosted by the King of Sharjah in the UAE.

Bal spends her time giving back to local and global charities, and she is at the forefront of innovative health and wellness, stopping food waste, and revolutionizing the food scene to better ourselves and our planet.

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