In today’s episode, Anjli is joined by William Sitwell one of the UK’s most established food writers, a restaurant critic for The Telegraph, authors and broadcasters. He’s the former editor of Waitrose Food magazine, a familiar face on MasterChef, and the author of The Restaurant: A History of Dining Out — a book that traces how the simple act of eating out has evolved across centuries and continents. This episode isn’t just about the history of restaurants; it’s also about ...
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In today’s episode, Anjli is joined by William Sitwell one of the UK’s most established food writers, a restaurant critic for The Telegraph, authors and broadcasters. He’s the former editor of Waitrose Food magazine, a familiar face on MasterChef, and the author of The Restaurant: A History of Dining Out — a book that traces how the simple act of eating out has evolved across centuries and continents. This episode isn’t just about the history of restaurants; it’s also about ...
12. Anshu Ahuja of Dabba Drop, the UK's 1st tiffin service
Empty Plates
39 minutes
1 year ago
12. Anshu Ahuja of Dabba Drop, the UK's 1st tiffin service
Today, we are speaking to Anshu Ahuja, Co Founder of DabbaDrop, a pioneer of London meal subscription services. DabbaDrop is a female owned vegan subscription takeaway service, delivering homestyle South Asian Food. Founded in 2018 in East London by Anshu Ahuja and Renee Williams, two Hackney neighbourhood friends who bonded over their love of cooking. Both were keen to build a business to fit around family life, alongside making a difference to the planet for future generations. ...
Empty Plates
In today’s episode, Anjli is joined by William Sitwell one of the UK’s most established food writers, a restaurant critic for The Telegraph, authors and broadcasters. He’s the former editor of Waitrose Food magazine, a familiar face on MasterChef, and the author of The Restaurant: A History of Dining Out — a book that traces how the simple act of eating out has evolved across centuries and continents. This episode isn’t just about the history of restaurants; it’s also about ...
