Bhicoo Manekshaw's passion for good food and cooking began early in her grandmother's kitchen. Trained at the Cordon Bleu School of Cookery, London, she was a Catering Consultant at the India International Centre (IIC), New Delhi, and later at the Basil & Thyme Restaurant, New Delhi. She has also been a Catering Consultant to the West End Hotel and Raj Bhavan, Bengaluru, and Chef Air, Air India. Bhicoo has several cookbooks to her credit.
