On the Brew Board: Vinesh Johny of Lavonne Academy of Baking Science and Pastry Arts, Kopitiam Lah, and LICK
Local Roast: How a college kid’s idea turned into Lavonne Academy, arguably India’s best pastry school
Soups and Short Eats: The creative process, the evolution of India’s pastry scene, and the tightrope walk of scaling up without selling out
House Special: Holistic hospitality: – from Lavonne’s classroom, Kopitiam Lah’s coffee culture, to the ice cream fueled frenzy of LICK
Chef’s Blend: The wild side of dessert innovation, the Indian ingredients he’s most excited about, and why VC money can’t buy soul.
From The Counter: From finding Bangalore’s sweet spot for global flavours to the power of patience and practice
Pastry: Leadership, team spirit, parenthood, and chocolate flutes.
This episode is about breaking moulds and finding flavour in unlikely places, so what better pairing than Chilli Cheese Bhujia by Bombay Sweet Shop – fiery, cheesy, and impossible to put down.
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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.
On the Kitchen Counter: Ritu Dalmia of DIVA, Cittamani, and more
The Mise en Place: From a childhood fear of Indian cuisine to reimagining it with her signature global flair.
Full Course: How a single idea turned into a restaurant empire – built on impulse, experimentation, and the power of passion.
Cultural Garnish: Blending Italian simplicity with Indian complexity, and finding unexpected overlaps in two rich food traditions.
Inside the Kitchen: Leadership lessons, mentorship mindsets, and creating safe spaces for teams to thrive.
Catering Spread: Why catering isn’t just about feeding people – it’s about telling a story and making every bite memorable.
Finishing Touches: Advocating for LGBTQ rights, learning to balance ambition and self-care, and the future of dining done her way
My chat with Ritu was a little messy, a little salty, and filled with lots of stories. Obviously, I had to go with something classic but punchy, like the Roasted Makhana & Peanut Chikki 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 TemkarProduction Assistant: Natasha Vakil and Rachna Sukuru
Artwork: Jishnu Bandyopadhyay
Yellow Plates For Two: Asha Jhaveri and Niva Zaveri, two of four generations behind Mumbai’s most beloved chaat institution, Swati Snacks
Starters: The origin story of Swati Snacks – a tiny kitchen in Tardeo that sparked a Gujarati food revolution, and why quality always trumps quantity
Main Course: Navigating family dynamics in business, balancing tradition with innovation
Traditional Specialities: Lessons in humility, the role of social media, and the art of balancing customer nostalgia
Beverages: The charm of Swati and maintaining flavour and consistency across generations while innovating for the future
Lunch Box Take-Away: Building relationships, training staff from the ground up, and unique food combinations
This episode is all about familiarity, comfort, and an iconic Mumbai institution. Sounds to me like the perfect excuse to bring in the Coconut Caramel Patissa Indie Bar 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 and Rachna Sukuru
Artwork: Jishnu Bandyopadhyay
On The Round Table: Roni Mazumdar and Chintan Pandya of Unapologetic Foods (Dhamaka, Semma, Naks, Masalawala & Sons, and more)
Pots and Platters: From Kolkata and Mumbai roots to Michelin-starred tables in New York City, the journey of crafting unapologetic Indian food
Brunch Thali: Challenging perceptions of Indian cuisine, the power of cultural identity, and why authenticity beats trend-chasing every time
The Unapologetic Experience: Fighting battles within your own community, and building the future of Indian food by empowering the next generation
Kuchh Meetha: The barriers Indian chefs face abroad, and why a Michelin star isn’t the ultimate goal
Peena (Pairing): Navigating restaurant partnerships and the unspoken rules of success
Chakhna: A rapid-fire segment of unapologetic takes on everything from street food to soul food – and the beautiful, messy craft of running a kitchen
This episode is defiant in its simplicity and unafraid to burn the rulebook, and I’m matching that energy with Indian Cookies by Bombay Sweet Shop - part frills, part spice and, all flavour.
– – –
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 and Rachna Sukuru
Artwork: Jishnu Bandyopadhyay
Behind the Delivery Curtain: Rohit Kapoor, CEO of Swiggy’s Food Marketplace
Servd: A taste of street food memories and navigating India’s diverse culinary landscape
Order Placed: The balancing act of convenience vs. tradition and adapting to a country of many palates
Snaccables: From premium home dining to the rise of QSRs, and the unstoppable influence of social media
Foodie’s Dessert: A candid look at restaurant marketing, healthy friction with partners, and the evolving art of feeding India’s cravings
From the Counter: Future-proofing food delivery, celebrating Indian festivals through flavour, and the bigger picture of building trust in the restaurant world
This episode is layered with hustle and vision, and finished with a perfect glaze. Clearly, Bombay’s 3-Layer Chocolate Fudge by Bombay Sweet Shop was the only way to go.
– – –
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
Co-Producer: Rachna Sukuru
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
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.
– – –
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