Chef’s Table: Three Michelin-starred chef Himanshu Saini of Trèsind Studio, Dubai
Appetiser: His culinary origin story – from cooking at home to leading one of Dubai’s most talked-about fine dining kitchens
Main Course: Patience as a secret weapon, the power of teamwork, and why Indian cuisine deserves its moment on the global stage
Pairing: Spices as superpowers, changing perceptions of Indian food, and the joy of blending old with new
House Special: Michelin stars and why Indian hospitality goes beyond the plate
From the Counter: Crafting tasting menus, khichdi reinventions, and the role of storytelling
Dessert: Honest reflections on the future of modern Indian dining
Update: Shortly after this episode was recorded, Trèsind Studio received its long overdue third star at the MICHELIN Guide ceremony in Dubai held in May 2025. This makes Trèsind the only Indian restaurant worldwide to have been awarded three stars, giving Indian cuisine its moment on the world stage.
This episode is bold, precise, and plated to perfection. Naturally, it needs something indulgent and elevated, like the 54.5% Dark Chocolate Indie Katli Bites by Bombay Sweet Shop.
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Host: Smitha Menon
We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in
This is a Maed in India production.
Creative Director: Mae Mariyam Thomas
Project Manager: Shaun Fanthome
Producer: Meghna Gulati
Animation: Alika Gupta
Video Editor: Kaval Chaudhary
Video Guidance: Jishnu Guha
Sound Mixing Engineer: Kartik Kulkarni
On-Location Sound Engineer: Nihar TemkarProduction Assistant: Natasha Vakil
Artwork: Jishnu Bandyopadhyay
Table for Two: Restaurateurs AD Singh (Olive, Monkey Bar, SodabottleOpenerWala, etc) and Riyaaz Amlani (Social, Smoke House Deli, BANNG, etc)
Starter: A throwback to the early days – Mocha mugs, Olive nights, and the quiet beginnings of a restaurant revolution
Main Course: Scaling with soul, shaping food culture, and why the best restaurants are more than what’s on the plate
Pairing: Local pride, Catering to Gen Z, Investor Pressures, and the Unexpected Cost of Being Cool
House Special: How to build spaces people return to, why India needs a robust nightlife scene, and what the future of dining might actually look like
From the Counter: Government red tape, nightlife nostalgia, and scaling with integrity
Dessert: Bizarre food inventions and cultural hot takes
This episode is nostalgic, punchy, and just the right amount of unfiltered. Pair it with the Coffee and Dark Chocolate Indie Katli Bars by Bombay Sweet Shop.
Host: Smitha Menon
We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in
This is a Maed in India production.
Creative Director: Mae Mariyam Thomas
Project Manager: Shaun Fanthome
Producer: Meghna Gulati
Animation: Alika Gupta
Video Editor: Kaval Chaudhary
Video Guidance: Jishnu Guha
Sound Mixing Engineer: Kartik Kulkarni
On-Location Sound Engineer: Nihar Temkar
Production Assistant: Natasha Vakil
Artwork: Jishnu Bandyopadhyay
Michelin-starred khichdi, food delivery algorithms, multi-generational Gujarati eateries, fermentation discourse, and the unapologetic rise of dosa – India isn’t just having a food moment, it’s leading a food movement.
Hosted by food journalist Smitha Menon, Big Food Energy is back for Season 2 with more high-flavour conversations from the heart of India’s food evolution. From fine dining to street side snacks, kitchen labs, and diner preferences, this season serves up conversations with chefs, restaurateurs, aggregators, and food thinkers who are rewriting the rules and taking up space on the global culinary stage.
Featuring guests Chef Himanshu Saini of Trèsind Studio, Chef Partner Chintan Pandya and CEO Roni Mazumdar of Unapologetic Foods, Chef and Educator Vinesh Johny of Lavonne, CEO of Swiggy Food Marketplace Rohit Kapoor, Food Writers Priya Krishna of NY Times and Anisha Oommen of Goya Journal, and so many more. Expect sharp insights, spicy takes, and stories that linger like your favourite comfort food.
Host: Smitha Menon
We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in
This is a Maed in India production.
Creative Director: Mae Mariyam Thomas
Project Manager: Shaun Fanthome
Producer: Meghna Gulati
Animation: Alika Gupta
Video Editor: Kaval Chaudhary
Video Guidance: Jishnu Guha
Sound Mixing Engineer: Kartik Kulkarni
On-Location Sound Engineer: Nihar TemkarProduction Assistant: Natasha Vakil
Artwork: Jishnu Bandyopadhyay
In this episode, we’re catching up with Prateek Sadhu, the chef with a fire in his belly and a bold vision called Naar — a one-of-a-kind fine dining spot tucked away in the foothills of the Himalayas.
Prateek made waves as the head chef at Masque, crowned India’s best restaurant by Asia's 50 Best, before deciding to trade the city hustle for a mountain adventure. It's now Naar's first anniversary and Prateek has won multiple awards and accolades, including the Chef of the Year award at Conde Nast Traveller's Top Restaurant Awards.
Join us as we chat about his leap, dive into his passion for "Himalayan-forward cuisine," and hear the real story behind setting up a fine dining gem far away from the urban buzz. Is it everything he dreamed of? Don't forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food! 🍽️🔥
Created By Smitha Menon In Association With Creators Journal
Executive Producer: Shivam Srivastav
Written and Hosted By Smitha Menon
Edited by: Freehulancer
On this episode of #BigFoodEnergy, we're sitting down with Rishi Khiani, Karan Khetrapal, and Rachel Goenka, the folks behind Kaam.com, a platform that’s tackling one of the biggest challenges in the hospitality industry—labour shortages. Kaam.com is an industry-backed staffing and employment platform designed to create opportunities for both job seekers and businesses.
We’ll explore how Kaam.com goes beyond just job placement by offering skilling, training, and even financial inclusion for the communities they serve. Listen in as we dive into how this platform is not only addressing the current labour crisis but also shaping the future of the hospitality workforce.
Created By Smitha Menon In Association With Creators Journal
Executive Producer: Shivam Srivastav
Written and Hosted By Smitha Menon
Edited by: Freehulancer
What if the secret to building a successful craft beer business wasn’t only about brewing great beer? In this episode of Big Food Energy, we dive into the story of how Nakul Bhonsle, the founder of Great State Aleworks, turned an unexpected strategy—his community—into the backbone of his brand’s success.
From tapping into local networks to fostering a loyal fan base, learn how this craft beer entrepreneur used the power of community to grow from a small operation to a booming, global business. Whether you're a brewer, entrepreneur, or just curious about the power of people, this episode will inspire you!
Created By Smitha Menon In Association With Creators Journal
Written and Hosted By Smitha Menon
Executive Producer: Shivam Srivastav
Edited by: Freehulancer
Podcast Resources:
Great State Aleworks: https://www.instagram.com/greatstate.aleworks/
Brewing Up a Business - Adventures in Beer from the Founder of Dogfish Head Craft Brewery: https://www.amazon.in/Brewing-Up-Business-Adventures-Founder/dp/0470942312
In this episode, we sit down with Chef Deepanker Khosla, the visionary behind Haoma, Bangkok's Michelin-starred restaurant renowned for its groundbreaking sustainability practices. From winning the Sustainable Restaurant of the Year award at Asia’s 50 Best Restaurants to redefining what it means to be an eco-conscious eatery, Chef Khosla shares his insights on how sustainability shapes every aspect of Haoma. Tune in to discover the challenges, innovations, and philosophies that drive one of the world's most sustainable restaurants.
Created By Smitha Menon In Association With Creators Journal
Written and Hosted By Smitha Menon
Executive Producer: Shivam Srivastav
Edited by: Freehulancer
In this episode of Big Food Energy, we’re chatting with Alina Alam, founder of Mitti Cafe, a groundbreaking social initiative changing the landscape of inclusivity in the food industry.
The chain started as a single cafe in Bengaluru in 2017 and has since expanded to 38 outlets in corporate spaces, malls, and airports in major cities like Delhi and Mumbai. It recently opened a location on the campus of the Supreme Court of India and the Rashtrapati Bhavan! 🚀
We explore how Alina uses the power of food to empower and uplift those with special needs across India.
Listen in for insights into how businesses can create meaningful change through diversity and representation.
🔔 Subscribe to our channel for more inspiring stories from the world of food
Created By Smitha Menon In Association With Creators Journal
Written and Hosted By Smitha Menon
Executive Producer: Shivam Srivastav
Edited by: Freehulancer
Mitti Cafe’s Website: https://www.mitticafe.org/what-we-do
In this episode of Big Food Energy, we're chatting with Samyukta Nair, the visionary restaurateur behind some of London's most sought-after dining spots, including Jamavar, Bombay Bustle, Socca, Koyn, and MiMi Mei Fair. Samyukta has hospitality in her DNA, hailing from the renowned Nair family, founders of the prestigious Leela Hotels group.
In this episode, we delve into how Samyukta has harnessed her family's legacy to carve out her own path as an award-winning restaurateur and entrepreneur. Discover her secrets to developing unique restaurant concepts that thrive in London's highly competitive culinary scene. From her creative process to the challenges she's overcome, Samyukta shares invaluable insights into building a successful restaurant empire.
Whether you're a food enthusiast or an aspiring entrepreneur, you won't want to miss this inspiring conversation with one of the industry's most dynamic leaders. Tune in to learn how Samyukta Nair continues to elevate London's dining experience and redefine modern hospitality.
Entrepreneurship, Hospitality, London's Top Restaurants, Samyukta Nair
While retiring and running a bar is a dream that many people have, few understand what really goes on behind the scenes and how to build a sustainable business.
In this new episode of Big Food Energy, we're chatting with Pankaj Balachandran of Countertop Collective, the company behind some of the coolest bar programs in the country.
Pankaj has worn many hats—sommelier, hotelier, restaurateur, and entrepreneur. With Countertop, Pankaj offers a range of consulting services that promise to significantly raise F&B standards in India.
Even though Countertop has only been around for a few years, Pankaj’s skills have attracted national and international bars many of which have gone on to win big at international awards.
In this episode, we're talking about how Pankaj and his team work to craft award-winning bars, cocktails and more!
Created By Smitha Menon In Association With Creators Journal
Executive Producer: Shivam Srivastav
Written and Hosted By Smitha Menon
Editor: Edify
Artwork: Jishnu Bandyopadhyay
In this episode, we sit down with Chaitanya Muppala, the innovative CEO of India's first craft chocolate company. After 13 successful years transforming the Indian sweets and snacks industry at his family business, Almond House, Chaitanya is now turning his attention to chocolate.
Chaitanya Muppala is not just any chocolatier. By leveraging AI and blockchain technology, he is pioneering a new era of transparency in the supply chain, putting Indian cacao beans on the global map. His unique approach blends Hyderabad’s tech expertise with the rich tradition of Indian flavours, creating a chocolate experience like no other.
Executive Producer: Shivam Srivastav
Written and Hosted By Smitha Menon
Artwork: Jishnu Bandyopadhyay
In this episode, we’re chatting with Rakshay Dhariwal, the person behind some of India’s coolest bars and restaurants, including PCO, Jamun, Pings, and Saz.
When PCO, one of Delhi's first speakeasy-style cocktail bars, opened in 2012, it was a game-changer. It emphasized cocktails over straight pours, offering a space for long conversations with bartenders or making new friends.
Since then, Rakshay and his team have launched numerous successful bars and restaurants across the country, introduced India Cocktail Week, and most recently, India’s first premium agave spirit, Pistola. Rakshay has always been ahead of the curve, championing the idea of drinking less but better.
Join us as we discuss Rakshay's journey, the challenges of starting a bar in India, and his insights on what India wants to drink!
Created By Smitha Menon In Association With Creators Journal
Executive Producer: Shivam Srivastav
Written and Hosted By Smitha Menon
Editor: Edify
Artwork: Jishnu Bandyopadhyay
In this episode, we speak to Sumesh Govind, owner of Paragon, a chain of restaurants based in South India & Dubai serving home-style Kerala cuisine. Earlier this year, Paragon ranked #5 in the most legendary restaurants in the world list by Taste Atlas, an online food guide.
Sumesh is known as the person who revolutionised the dining landscape of Kerala owing to his ability to turn his biggest adversities into his greatest strengths. His slow-cooked insights build up to reveal a sharp business acumen worthy of a mentor for those aspiring to be part of this industry.
Created By Smitha Menon In Association With Creators Journal
Executive Producer: Shivam Srivastav
Written and Hosted By Smitha Menon
Editor: Edify
Artwork: Jishnu Bandyopadhyay
In this episode, Smitha chats with Aditi Dugar, the visionary behind Masque, about how she became one of the first female restaurateurs on the Asia’s 50 Best list, and the risky bet she took of revolutionising Indian fine dining landscape with a 10-course tasting menu.
Learn about her journey of blending local ingredients with global techniques, and the crazy story of how her mother's methi masala reached the shores of Italy. An inspiring chat for foodies and aspiring restaurateurs!
Tune in to learn more about the incredible rise of Masque and the woman who made it all possible.
Created By Smitha Menon In Association With Creators Journal
Executive Producer: Shivam Srivastav
Written and Hosted By Smitha Menon
Editor: Urvashi Gurdasani
Artwork: Jishnu Bandyopadhyay
At Potong, Chef Pam, Asia's Best Female Chef is dishing up her heritage and creating a legacy by translating culture into cuisine. In this episode, Smitha is joined by Chef Pam, who speaks to her about how she took her personal history and translated it into a beautiful culinary experience.
Created By Smitha Menon In Association With Creators Journal
Executive Producer: Shivam Srivastav
Written and Hosted By Smitha Menon
Editor: Edify
Artwork: Jishnu Bandyopadhyay
Contrary to popular opinion, life isn't all sugar and sprinkles when you run a popular brand like Le15india which has become one of the most recognised food labels on social media.
Smitha chats with the founder Pooja Dhingra about what it takes to build a pan-India patisserie🍰 business, the biggest challenges she's faced despite her many successes and what she learned about herself while being a judge on MasterChef India. It's an honest, no sugarcoat conversation 😉
Created By Smitha Menon In Association With Creators Journal
Executive Producer: Shivam Srivastav
Written and Hosted By Smitha Menon
Editor: Pratik Belote
Artwork: Jishnu Bandyopadhyay
Why do we vibe with our favourite restaurants instead of just liking them? Dining experiences are fast-evolving, and the most memorable meals these days go beyond the taste buds. In this episode, Smitha is joined by Yash and Sameer, founders of Hunger Inc. Hospitality (The Bombay Canteen, O Pedro, Bombay Sweet Shop, Veronica's. Enthucutlet & Papa's), who decode just how they have built one of India's best F&B companies by creating a larger narrative for food in India.
Created By Smitha Menon In Association With Creators Journal
Executive Producer: Shivam Srivastav
Written and Hosted By Smitha Menon
Editor: Urvashi Gurdasani
Artwork: Jishnu Bandyopadhyay
We all have our favourite local snack brands that we binge on but how does a brand survive past nostalgia and continue to stay relevant across generations?
The answer lies in the potatoes, according to Jeegar Mota, Director of Mota Chips, a Mumbai-based potato chips brand that started from a small facility of 1,000 sq. ft to a state-of-the-art 12,0000 sq. ft facility which caters to over 1500 retailers today and has generations of kids and adults hooked to their OG flavours.
Jeegar claims his chips have 25% less oil than any other crisps on the market, we find out how and if this has helped the brand stand the test of time.
Created By Smitha Menon In Association With Creators Journal
Written and Hosted By Smitha Menon
Executive Producer- Shivam Srivastav
Editor- Urvashi Gurudasani
Artwork- Jishnu Bandyopadhyay
All you need to know about the one-of-a-kind podcast about the food and drinks industry in India. Insights that can help you with opportunities, storytelling and also create better experiences and flavours. Hosted by Smitha Menon, ex-food editor of Conde Nast Traveller and produced by Shivam Srivastav (Creators Journal). Created by Smitha Menon and Shivam Srivastav.
