Nikita Sachdeva 🎈

Nikita is a consumer strategist born and raised in Dallas, TX and living in Park Slope, BK. She’s lived in NYC for the past 10 years, leading and launching brands in beauty, wine, fashion, and home. Currently, she heads marketing at evolvetogether, a luxury personal care brand committed to effective, waste-minimizing products — and she personally shares the same philosophy. Nikita describes herself as a tad particular (which you’ll see) and I think it’s what makes her so special. I’m lucky to call Nikita a friend, so I’m excited to share a bit of her warmth with you.

What is your fridge philosophy? 

I typically describe myself as “nominally vegetarian” — I’ll withhold a detailed explanation (it’s confusing); simply, I eat vegetarian at home.

I recently read the phrase “designer vegetables” in a restaurant review and would say it’s befitting of my fridge and preferred diet. To me, a designer vegetable is sourced in season from local growers and best enjoyed relatively unadulterated: with good EVOO and flaky sea salt if raw, and, if cooked, perhaps with some combination of olive oil, salt and pepper, crushed red pepper, shallots, garlic, lemon, and/or Meyer lemon. Adorned with feta or sunflower seeds or pepitas or plenty of fresh herbs (dill, mint, basil, thyme, and tarragon are my favorites).

I prefer to shop at farmers’ markets but will supplement with Union Market’s offerings (and have been known to visit multiple neighborhood Union Markets in one day in search of the right thing). I was briefly a member of the Co-op, though for “research,” not groceries.

I lived between BK and Hudson, NY for a couple years and have a particular fondness for the markets up there, especially the Hudson Farmers’ Market (I recommend subscribing to their newsletter - it’s joyful) and MX Morningstar Farm’s store.

Your fridge is always always always stocked with ____.

Vegetables and fruits of all kinds — my non-negotiables are Lacinato kale, blueberries, cucumbers, avocados, various tomatoes (stored at room temperature, of course), lemons, and Meyer lemons. Now, in the spring, I have radishes, sugar snap peas, spring onions, and asparagus on hand. Plus, fresh herbs.

Full-fat milk and Greek yogurt. For yogurt, I like Maple Hill for everyday use and have a few jars of White Moustache (sour cherry or plain) and La Fermière (orange blossom or plain) for treats (I don’t prefer traditional sweets). Eggs. French butter. Always aged Parmesan and barrel-aged feta (I’m still searching for the perfect one); often Pecorino and another couple new-to-me cheeses I’m intrigued by.

Filtered water. Saratoga sparkling water. Ginger-turmeric shots.

It’s also important to note that my fridge reflects my state in life. It looks different when I’m traveling (half of each month for the past year), staying with my partner Ved downtown, etc. I adore dining out, as does my partner, and we share a handful of restaurants that feel like extensions of our dining room(s) (in no particular order): al di la, Fausto, Theodora, Margot, Hanoi House, Il Buco, Wildair, and Fish Cheeks.

Top condiment picks, go.

Mine are a tad unconventional, as I try to preserve the flavor of the vegetables and fruits I eat:

1. Good EVOO - I semi-reluctantly use Graza for ease, as I don’t currently have a reigning favorite EVOO. I’ve sampled an inordinate number of oils and have strong views. I like the EVOO Il Buco serves but (uncharacteristically) haven’t asked about it all these years.

2. Maldon.

3. Barrel-aged feta.

4. Fresh herbs.

5. Local honey.

Fine, I’ll open it up to pantry too. Let’s hear your favorite snacks / pantry staples: 

I generally eat yogurt and fruit (citrus in the winter, berries in the summer) as snacks. Early Bird Kiss My Oats granola (the only nut-free, savory granola I’ve encountered). Pepitas. Cheese, crackers (Rustic Bakery’s are my favorite), and Castelvetrano olives.

My pantry staples include Rummo’s rigatoni (unequivocally the best dried pasta), tricolor quinoa, cannellini beans, and chickpeas. I most certainly have chickpea anxiety.

Fresh sourdough, on occasion.

A meal that’s on heavy rotation these days:

My signature kale salad. Lacinato kale, de-stemmed, chiffonaded, and carefully massaged with a dressing of EVOO, S&P, Parmesan, garlic, and lemon. Sometimes I add sunflower seeds or fresh jalapeño or dill or crispy chickpeas for protein (sautéed with garlic and a bit of crushed red pepper) as toppers. Given the simplicity of the salad, the ingredients matter.

I was inspired to first make this salad upon encountering an unforgettable variety of garlic in fall 2020 when living in Hudson. I believe it was called “Music Garlic” - it was from Blue Star Farm and had the spiciest, richest flavor. I’ve sadly not seen it since.

I also love making pasta, particularly with fresh, in-season tomatoes. Sungolds are my favorite food, bar none.

Let’s go a little deeper… 

What’s the mantra you keep coming back to?

“Let the body heal.” My dad always says this to me. To trust in our bodies - they’re resilient and adaptive and will and do restore.

What products / practices are part of your regular mental wellness habits? 

Hydration. Attempting to sleep 8 hours each night. Stretching. Walking. Forest bathing. Spending time with loved ones (my siblings, including my angelic nephew, live in NYC and delightfully govern my social life). Cuddles. Reading. Cooking. Hosting. Writing to myself. Avoiding refined sugar.

And your physical?

See above, plus:

• Pilates.

• PT (last year, I had surgery for an ovarian cyst and endometriosis, and I find PT, especially Dr. Kylie’s help, life changing – also, my mom practiced PT for 40 years and has *the* magic touch).

• Running in Prospect Park during the forgiving seasons (spring, summer, and fall).

What do you think is the most underrated part of wellness? 

Listening — quietly, carefully, and humbly — to your body.

And overrated?

Optimizing, which, I think, compromises one’s capacity to listen to one’s body. I believe in deliberate inefficiency.

Picture this: you wake up one morning and feel like shit. What’s your next move: 

This doesn’t happen often, luckily. Excessive hydration. Perhaps one of my ginger-turmeric shots or a greens-only juice with ginger and lemon. More rest. A comforting shower. A walk in the park. FaceTiming my mom and/or nephew. Dramamine, if absolutely necessary.

Give us your ride or die wellness products:

I’m never without evolvetogether’s Lip Balm and Hand Cream (they live in each and every bag of mine), and I use our Enzymatic Cleanser, Body Cleanser, and Body Cream daily - each so hydrating and luxe. I could wax poetic about the intentionality, efficacy, and sheer beauty of our products. They make me feel good - and cared for.

I love Retrouvé’s Intensive Replenishing Facial Moisturizer but am not precious about it (I’ll use drugstore moisturizer, typically La Roche-Posay’s, from time to time). I use Environ’s retinol serum most evenings, under my moisturizer, and Isntree’s Watery Sun Gel every single morning, atop my moisturizer.

Culturelle’s probiotics.

One thing you do everyday that makes you the most YOU version of yourself: 

I circumambulate Prospect Park for at least an hour each day, staring lovingly and admiringly at the flowers and trees - being present, photographing the flora, and consolidating ideas about work and life. Prospect Park may well be my favorite place in the world.

Whose taste inspires you?! 

My sister Maya’s and my brother Arjun’s for statement clothing. My parents’ for all things interiors — objects, yes, but more so a feeling: how to create and nourish a beautiful home.

The biggest thank you to Nikita for sharing this taste of her beautiful life with us. It’s such a treat to have her close, as I’m sure you can see why. Check out what she’s working on at evolvetogether and find her fridge favorites and more here.

Feel free to leave a comment or respond to this email with questions you want asked, people you want featured, or anything else that’s on your mind. Don’t be shy, I love hearing from you.

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