Creative Technologist · Brand & Web · AI-Assisted Development
Creative Technologist with 4+ years of experience at the intersection of brand design, interaction design, and AI-assisted development. Architecture-trained — systems thinking and spatial reasoning are instinctive, not learned. Designs brand identities, builds production websites, creates packaging systems that go to print, and ships functional AI-powered tools using Claude Code. From concept to deployed product, without handing off.
Designed and built production websites for 10+ clients across DTC, B2B SaaS, and media. Shipped 3 AI-powered tools. Designed multi-SKU packaging systems for DTC food and wellness brands — print-ready dielines and production files. Managed full client lifecycle independently.
Delivered brand systems and web design for 3 professional sub-communities — PreSales Collective, Operators, and conference properties. Distinct visual identities within a shared parent system. End-to-end: brand strategy, visual identity, frontend web development.
Produced thumbnails, pitch decks, and campaign assets for a media brand with 50M+ followers. Volume-first environment requiring fast iteration without losing visual quality.
Designed brand identities and packaging systems for agency clients across entertainment and tech. Full visual systems from logo and typography to colour and packaging. Print-ready production-spec files.
Event design, 3D stage concepts, and marketing collateral for corporate clients. Work that required thinking spatially and experientially, not just on-screen.
Designed social content and brand templates for India's largest fantasy sports platform with 100M+ users. Built reusable template systems for consistent, high-volume production.
5-year programme in systems thinking, spatial design, technical drawing, and design process at multiple scales.
a recipe from my kitchen
the kind that fills the whole house
with warmth before the first sip
This is my mom's recipe, passed down through years of mornings. Every Indian kitchen makes chai differently — this is how ours does. Patience, spice, and a heavy hand with the ginger.
^ the dust-grade stuff from the Indian store, not the fancy whole leaf!
Lightly crush the cardamom pods and ginger with the back of a spoon or mortar & pestle. You want them cracked open, not pulverised — just enough to release the oils.
"if you can't smell it from across the kitchen, you haven't crushed it enough" — mom
Bring the water to a boil. Add the crushed ginger, cardamom, cinnamon stick, cloves, and the loose Assam tea leaves. Let it simmer on low for 3–4 minutes until dark, fragrant, and strong.
the tea goes in NOW, not with the milk. it needs to steep and get that deep colour.
Once the tea has steeped and the water is dark and strong, pour in the milk. Bring it back to a gentle boil. Watch it carefully — chai loves to boil over when you look away.
seriously, don't look away
Reduce to low heat and simmer for 2–3 minutes. Add the sugar now. The chai should turn a deep, warm terracotta — not too pale, not too dark.
you'll know it's ready when it looks like it could warm you up just by looking at it
Pour through a fine strainer into your favourite cup. The first sip should hit you with ginger, then cardamom, then warmth all the way down.
best enjoyed with biscuits, gossip, or a good deadline.
Chai is not a beverage. It's a ritual, a pause, a conversation starter.
— Shruti
