Shankar spends his days searching for spices.
He is involved in importing Indian food products and developing and selling original products. He is a member of the Japanese-Indian mixed Indian food group “Tokyo Spice Banchou” and publishes a book on the Indian food world, Charo India, every year. He is the author of ‘Herb & Spice Dictionary’, ‘Indian curry famous restaurant’s particular recipes starting from spice selection’ and ‘World’s easiest spice curry classroom’ co-authored by “Tokyo Curry-Bancho” members.
In 2016, he started AIR SPICE, a service that delivers spice sets for making authentic curry, and spends his days searching for spices as a spice hunter.