In the final episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4, Gauri sits down with Akhila Srinivas, the founder of Courtyard and Conservatory in Bengaluru. Akhila shares her unique journey from architecture to the world of food and culture, creating spaces that foster creativity, connection, and community. After completing her studies in urban design at Columbia University in New York, Akhila returned to Bengaluru in 2011, only to realise that the city was missing informal yet meaningful spaces where people could gather, engage with culture, and explore new ideas. This observation led Akhila to coin the term ‘easy culture’, a concept she uses to describe spaces that are open, accessible, and designed to encourage creative expression and interaction. In 2018, Akhila and her friends opened Courtyard, a café that would become a cultural hub for the city. What began as a simple café quickly transformed into a space for artists, designers, and creatives to come together and collaborate. Akhila explains how her architectural background helped her design a space that was not only functional but also inspiring. She talks about how she envisioned Courtyard as more than just a place to eat and drink, it was a space for the community to connect, exchange ideas, and build something together. The conversation takes a turn as Akhila reflects on how Courtyard evolved over the years. She discusses how she balanced her architectural career with running Courtyard as a side project before fully committing to it. Akhila explains how she merged her design expertise with her passion for culture and food, creating a space that was constantly evolving to meet the needs of the community. As the conversation continues, Akhila shares how the pandemic changed the direction of Courtyard. With the shift to smaller, more intimate events during the lockdown, Courtyard became a place for private gatherings and curated experiences. This time of transformation led to the creation of Conservatory in 2022, a dedicated space for pop-up events and collaborations. Akhila reveals how this new space was born out of necessity, allowing her to meet the increasing demand for curated cultural experiences in Bengaluru. Akhila also speaks about Bengaluru’s changing food scene. Once known for its conservative food culture, the city is now a hub for young, adventurous chefs who are eager to push boundaries and offer new culinary experiences. Akhila discusses how Bengaluru’s growing tech and startup scene has introduced a demographic with disposable income and a curiosity for new experiences, contributing to the city’s cultural evolution. The episode goes on to explore how Akhila’s approach to community-building has played a crucial role in the success of both Courtyard and Conservatory. She talks about how Courtyard has become a trusted space for people, with a loyal following that returns not just for the food, but for the events and cultural experiences that are curated there. Akhila explains how they carefully select events and collaborations, ensuring that they align with the values of the space and provide value to the community. In the final part of the conversation, Akhila reveals her future plans. Although she has achieved success with Courtyard and Conservatory, she’s not interested in opening a traditional restaurant. Instead, she remains focused on creating spaces that champion culture and creativity. Akhila talks about her plans for a new music space at Courtyard, an ode to the Bengaluru she grew up in and the city’s evolving cultural landscape. Through Akhila’s story, we gain valuable insights into the challenges and rewards of building spaces that nurture both the mind and the soul. Tune in for an inspiring conversation about community-building, creative spaces, and how Akhila has shaped the food and cultural scene in Bengaluru. Her journey is a testament to the power of following your passions, creating spaces that reflect your values, and building something that has a lasting impact on the community. From gourmet selections to culinary artistry—Swiggy Gourmet makes luxury dining accessible from the comfort of your home. Try it now: https://swiggy.onelink.me/888564224/eb84f33u

The 6th episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4, features Gauri sitting down with Shuli Ghosh, the passionate artisan and co-founder of the renowned Sienna, a space that merges the best of Bengali food, art, and design. Shuli, an advocate for traditional Bengali art forms, takes us through her incredible journey, from her early influences growing up in Kolkata to her global experiences that have shaped her approach to design and food. Shuli’s journey began in the culturally rich city of Kolkata, where she grew up in a family that valued the arts and creativity. After studying at Barnard College in New York, Shuli returned to Kolkata with a fresh perspective and a passion for connecting the past with the present. She took over her mother’s pottery workshop in Santiniketan, an initiative that provided employment to local artisans. Inspired by her mother’s culinary expertise and her own love for design, Shuli ventured into the world of food, creating a unique space where local crafts and modern cuisine could thrive together. Sienna, the iconic space in Hindustan Park, started as a pottery workshop and eventually expanded to include a café serving delicious Bengali comfort food. The café began with simple offerings like avocado toast, but as time passed, the menu evolved to include a modern take on traditional Bengali dishes. Shuli and her team worked closely with local farmers and small batch producers, sourcing the finest ingredients from Bengal’s vibrant markets to showcase the region’s unique produce. This dedication to sourcing locally and supporting artisans is a key part of Sienna’s philosophy. Shuli shares how the evolution of Sienna was not only about food but also about building a community around the brand. As a family business, Shuli and her mother worked closely together, navigating the challenges of balancing creativity with the realities of running a business. Shuli discusses how working with her husband, a business partner who also shares her vision for Sienna, brought new dynamics to the company. The conversation highlights the importance of collaboration and leadership, especially when managing a team of artisans and chefs, and how the company’s culture is built on inclusivity and respect. As Sienna grew, Shuli faced the challenge of maintaining authenticity while scaling the business. She reflects on the delicate balance between staying true to the brand’s roots and adapting to the changing demands of a growing business. Shuli’s leadership style has evolved over time, and she shares how letting go of control and trusting her team was a pivotal moment in the growth of Sienna. One of the major themes in this episode is the importance of slow, mindful work – whether it’s crafting pottery or creating dishes that honour Bengali food traditions. Shuli explains how the slow pace of traditional crafts often clashes with the fast-paced demands of the modern business world, but how this tension ultimately leads to beautiful, authentic work. She also talks about the role of design in the Sienna experience, from the handmade ceramics used in the restaurant to the packaging and branding that reflect the company’s commitment to craft and sustainability. The conversation takes a personal turn as Shuli discusses her experiences as a second-generation business owner and the responsibility she feels to preserve the heritage of Bengali cuisine and craft. She talks about the pressure of managing a large team and the importance of keeping the brand alive for future generations. Shuli also touches on the role of women in leadership at Sienna, explaining how hiring women has been an organic process and how female leadership brings a unique energy to the business. As Sienna continues to expand, Shuli looks to the future with plans for pop-ups outside Kolkata, taking the flavours of Bengal to new audiences. She discusses the challenges and rewards of managing two very different verticals: a high-end café serving modern Bengali cuisine and a handmade pottery workshop. Shuli’s commitment to sustainability and authenticity remains at the heart of Sienna’s growth, and she shares how these values will continue to guide the brand as it moves forward. This episode is a must-listen for anyone interested in the intersection of food, craft, and entrepreneurship. Shuli’s journey offers valuable lessons in resilience, creativity, and the importance of staying true to your vision. Tune in to hear more about Sienna’s unique story and the future of Bengali food and design.

Welcome to the fifth episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4. Welcome to the fifth episode of Magazine St. Kitchen Presents Speak Greasy with Gauri Devidayal Season 4. In this episode, Gauri sits down with Rashmi Daga, the founder of FreshMenu, one of India’s top food-tech brands. Rashmi’s journey from the corporate world to entrepreneurship is nothing short of inspiring, and her insights into the challenges of scaling a food-tech company will resonate with anyone looking to break into the startup world. Rashmi began her career as a business manager at IBM in 2003, where she handled major corporate and government accounts. But her story didn’t end in the corporate world. After several successful stints at companies like LifeScan, TutorVista, Bluestone, and Ola, Rashmi’s entrepreneurial spark was ignited. She made the bold decision to leave her corporate job behind and start her own venture. Her first business, AFDAY, an online marketplace for Indian arts and crafts, didn’t quite take off, but it provided invaluable lessons that helped her refine her vision for the future. In 2014, Rashmi founded FreshMenu, a cloud kitchen that revolutionised the way Indians thought about food delivery. FreshMenu’s unique approach offering a rotating menu of fresh, balanced meals was inspired by the growing demand for on-the-go food that didn’t compromise on quality or taste. Rashmi explains how FreshMenu started with a focus on global cuisines, rather than the ubiquitous Indian options that were dominating the market at the time. The idea was simple: to provide customers with restaurant-quality food that could be delivered straight to their doorsteps, without the overheads of traditional restaurant models. Rashmi discusses the key factors that led to FreshMenu’s success. One of the main challenges in the food industry is scalability, and Rashmi knew that the cloud kitchen model would allow FreshMenu to expand rapidly and efficiently. The low capital expenditure of operating a cloud kitchen, combined with the flexibility to scale, gave FreshMenu an edge in a highly competitive market. Rashmi credits technology for enabling the company to grow quickly, streamline operations, and provide a seamless customer experience. She highlights how FreshMenu used Shopify to simplify their menu management and customer orders, allowing the team to focus on delivering high-quality food. As a woman entrepreneur, Rashmi has faced unique challenges, particularly when it comes to fundraising and scaling her business. She reflects on the difficulty women face in securing venture capital, with studies showing that female-led startups often receive less funding than their male counterparts. Rashmi candidly shares her experience of being more conservative in her approach, especially in the early years, and how she had to fight for herself and her business. She talks about the importance of having a solid support system, both personally and professionally, to overcome self-doubt and stay focused on the long-term vision. Throughout the episode, Rashmi emphasises the importance of resilience and optimism in entrepreneurship. She believes that to succeed in business, you need to have a level of madness, a willingness to push yourself beyond your comfort zones, and the ability to learn and adapt quickly. FreshMenu’s journey has been far from easy, with plenty of setbacks along the way, but Rashmi believes that each failure was a stepping stone to success. She shares her mantra for overcoming challenges: always have a Plan A, Plan B, and Plan C, and don’t get shaken by setbacks. Rashmi also touches on the importance of managing customer expectations and engaging with customers through multiple channels. She talks about the challenges of acquiring new customers and retaining them, particularly in the highly competitive food-tech space. FreshMenu’s success has been driven by its ability to deliver on customer expectations—good food, balanced meals, and a smooth ordering experience. Rashmi shares how she and her team have worked hard to design a menu that caters to different tastes, dietary preferences, and price points, all while ensuring that the food is nutritious, tasty, and convenient. In addition to scaling the business, Rashmi discusses the challenges of hiring the right talent and managing a growing team. As FreshMenu expanded, finding people who shared the hustle mentality was key to maintaining the company’s core values. Rashmi talks about the importance of creating a culture of learning, where employees are encouraged to grow and develop their skills. She also discusses the role of technology in training and retraining employees, ensuring that everyone is aligned with the company’s vision and standards. As a mother and entrepreneur, Rashmi’s story is also one of balancing work and family. She discusses the physical and emotional challenges of being a working mother and the sacrifices that come with it. She emphasises the importance of self-care, accepting imperfections, and letting go of guilt. Rashmi’s approach to managing her personal and professional life is a powerful reminder that it’s okay to take a break, but you must always keep moving forward. Rashmi’s vision for FreshMenu is clear: to continue scaling the business, expand its footprint, and become a major player in the food-tech industry. She talks about the future of food delivery, the challenges that lie ahead, and how FreshMenu plans to stay ahead of the curve. Tune in for an insightful conversation about entrepreneurship, food-tech innovation, and the relentless pursuit of success. This episode is a must-listen for anyone interested in the startup world, especially in the food and technology sectors. Rashmi’s journey proves that with the right mix of resilience, innovation, and a strong support system, anything is possible. Meals made easy, delivery made delicious! Order your next favorite dish with Swiggy: https://swiggy.onelink.me/JpkO/pv5gshoc

Welcome to the fourth episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4. In this episode, Gauri sits down with two trailblazers in India’s bar industry: Aashi Bhatnagar and Shatbhi Basu. Aashi Bhatnagar, known as Pocket Dynamyte, is an award-winning bartender from Pune who has taken the Indian cocktail scene by storm. She made history as the first Indian to reach the Top 12 at the World Class by Diageo competition in São Paulo, where she also won the People’s Choice Award. Her mixology style is rooted in a culinary approach, blending classic techniques with innovative ingredients. Shatbhi Basu is a pioneer in India’s bartending world, breaking barriers as the country’s first female bartender. She founded STIR Academy of Bartending to train the next generation of bartenders and has authored India’s first comprehensive books on cocktails and mocktails. Her career spans everything from beverage consulting and bar design to hosting cocktail shows and educating people about spirits. In this conversation, Aashi and Shatbhi share their unconventional journeys into the world of bartending. Shatbhi’s path began with a love for Chinese cuisine, leading her to a restaurant kitchen before she unexpectedly found herself behind the bar. She candidly talks about her early struggles, from not knowing how to mix drinks to eventually mastering the craft and becoming one of India’s most influential figures in the beverage industry. Aashi’s story mirrors this in a modern way—she initially wanted to be a fashion designer, but when NIFT Shillong felt too far from home, she took a chance on culinary school instead. That detour led her to bartending, where she now crafts cocktails with the same artistic flair she once reserved for designing clothes. The conversation explores the challenges of being a woman in the bar industry. Shatbhi recalls being one of only 12 women in a class of 100, while Aashi shares her experience of being one of just two female students among 40. Despite these odds, both have fought their way to the top, proving that talent and perseverance matter more than gender in this competitive space. They also discuss the evolution of the Indian cocktail scene and how global trends are shaping local drinking culture. Shatbhi has spent years educating people about spirits, breaking down complex mixology techniques into simple, approachable concepts. Aashi, meanwhile, has taken a chef-driven approach to her craft, working closely with chefs to create cocktails that complement food in unexpected ways. Gauri dives into their most memorable career moments, from Shatbhi’s early days in Bombay bars to launching cocktail programmes and designing modular bars, to Aashi’s dramatic victory at World Class by Diageo, where even her father, initially sceptical of her career choice, had a change of heart. They discuss the impact of competitions, guest shifts, and international exposure on their careers and how India’s bar scene is earning its place on the global stage. Beyond cocktails, this episode is about persistence, passion, and breaking barriers. Shatbhi’s journey from hospitality school to becoming an industry icon and Aashi’s rise as a globally recognised bartender prove that success comes from pushing boundaries and constantly innovating. If you love cocktails, hospitality, or just a great story about trailblazers redefining their industry, this episode is for you. Tune in to hear about their journeys, insights, and what it takes to make it in the ever-evolving world of bartending. Need a last-minute food fix? Get fresh, hot and crisp food delivered in just 10 minutes with Bolt on Swiggy! Order now: https://swiggy.onelink.me/888564224/kgk7tne3

The third episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4 features Mausam Narang, founder of Eleftheria Cheese. In this conversation, Mausam takes us through her journey from working in corporate HR to becoming one of India’s most recognised artisanal cheesemakers. Her story begins in 2015 when she struggled to find good-quality fresh cheese in India after returning from the UK. What started as a personal quest to pair cheese with her homemade sourdough soon turned into a full-blown obsession. She began making cheese at home, importing essential cultures and rennet while converting a room into an ageing cave. At one point, she had 30 cheeses ageing in her makeshift setup, waking up at odd hours to follow strict brining schedules. Mausam had no formal cheesemaking experience, so she taught herself, learning through trial and error before heading to Italy and France to refine her craft. When she decided to leave her corporate job and pursue cheesemaking full-time, the Indian market was still dominated by imported cheeses, and the idea of a locally made, high-quality alternative was met with scepticism. She spent months experimenting, conducting pop-ups to gauge consumer interest, and cold-calling restaurants to introduce her cheese to chefs. Her persistence paid off when ingredient-driven restaurants recognised the quality of Eleftheria’s cheese and began replacing imported products with her locally made alternatives. Working directly with chefs became the foundation for Eleftheria’s business model, and Mausam focused on delivering cheese that met the same, if not higher, standards as international varieties.One of the key challenges in building Eleftheria was sourcing high-quality milk. Mausam shares how she travelled across Maharashtra to find farmers committed to ethical animal husbandry. She worked closely with them to ensure the milk was suited for cheesemaking, tweaking her recipes to accommodate natural variations in the raw material. Unlike mass-produced cheese, Eleftheria’s approach is rooted in craftsmanship, minimal mechanisation, and a commitment to real cheese—100% dairy, free from emulsifiers and preservatives. Mausam has spent years educating the Indian market about the difference between artisanal and processed cheese, often facing resistance from consumers unfamiliar with aged cheeses. India is one of the largest dairy producers in the world, yet aged cheese has never been part of its food culture. Most Indians prefer fresh cheeses like paneer, and the country’s hot climate makes ageing cheeses a logistical challenge. Despite these obstacles, Mausam has persevered, introducing India to world-class cheeses like Moony (a clothbound cheddar), NILAH (a blue cheese), Gulmarg (a brie), and Konark (a French tomme-style cheese). Her efforts have not gone unnoticed. Eleftheria became the first Indian cheese brand to win a Silver Prize at the World Cheese Awards in 2021, marking a historic moment for Indian cheesemaking. In 2023, their brunost (brown cheese) ranked among the top five cheeses in the world in a blind tasting in Norway, surpassing local competitors. These accolades have positioned Eleftheria as a serious contender in the global artisanal cheese industry. Despite her success, Mausam discusses the challenges of scaling an artisanal business in a market still in its early stages. Shelf life is a significant hurdle, making distribution complex. While Eleftheria has expanded its presence in Mumbai, nationwide direct-to-consumer sales remain limited. However, Mausam sees a future where Indian artisanal cheese stands alongside global counterparts, and she remains committed to growing awareness about high-quality, locally made cheese. Beyond the business, Mausam shares personal stories of facing gender biases in the industry. From struggling to rent spaces to not being taken seriously while buying equipment, she often had to bring her father along just to be acknowledged as the decision-maker. Despite these challenges, she has built Eleftheria as a bootstrapped business, reinvesting profits to grow organically rather than seeking early-stage funding. Mausam also highlights the role of training in the industry, as many people in India are still unfamiliar with aged cheeses. Overcoming the fear of mould, understanding affinage, and developing a palate for complex cheeses are all part of the learning curve. She’s now working on building a stronger ecosystem for cheesemakers in India, ensuring that more people understand and appreciate real cheese. This episode dives into the passion, dedication, and technical expertise required to build an artisanal cheese business in India. From convincing chefs to embrace local cheese to navigating the evolving food landscape, Mausam’s journey is one of perseverance and vision.Whether you’re a food enthusiast, a chef, or someone interested in the business of artisanal products, this conversation is packed with insights about the challenges and triumphs of building a niche category from the ground up. Watch the full episode to hear about Eleftheria’s journey, the state of India’s cheese industry, and what it takes to create a world-class product in a country that’s still discovering its potential in artisanal cheesemaking. Food you love, delivered right when you want it! Download the Swiggy app and order now: https://swiggy.onelink.me/JpkO/pv5gshoc

The second episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal is an insightful exploration into the world of restaurant PR, marketing, and brand storytelling. With the restaurant industry becoming increasingly competitive, strong branding and effective communication have never been more important. This episode takes a deep dive into how modern PR shapes a restaurant’s identity, how brands can stand out in the digital era, and why marketing today is more about storytelling than simple promotion. Joining the conversation are three PR professionals who have built successful businesses by shaping the image of some of India’s most well-known restaurants. Digisha Shah, founder of DSPR & Yours Truly, established her agency at just 22 and has worked with leading hospitality brands, seamlessly blending traditional PR with digital innovation. Shouger Merchant Doshi, founder of Rainmaker Consults, transitioned from law to marketing and has led campaigns for high-profile, celebrity-backed restaurants such as One8 Commune and SuperYou. Tripti Bhatia Gandhi, founder of Detales Brand Communications, started her journey by cold-calling clients and has since played a key role in launching international brands like Pret A Manger and Magnolia Bakery in India. The conversation begins with an exploration of how PR has changed over the years. Print media, once considered the holy grail of publicity, is now only part of the equation. Today, a strong social media presence, strategic influencer partnerships, and engaging digital content hold as much, if not more, value than a traditional magazine feature. Restaurant PR is no longer just about visibility—it’s about crafting an experience that customers feel connected to. Influencer marketing has played a significant role in this shift, but it comes with its own set of challenges. The guests discuss how restaurants can identify genuine influencers who bring real engagement instead of simply focusing on follower counts. With so much noise in the digital space, finding the right voices to amplify a brand’s message is crucial. One of the key challenges for restaurant owners is measuring the success of PR. Unlike advertising, PR doesn’t always yield immediate, tangible results, making it harder to quantify its impact. The guests break down why PR is a long-term game—creating credibility, shaping public perception, and ensuring that a brand remains relevant long after a big launch. Crisis management is another critical topic, especially in an era where social media backlash can escalate quickly. A single negative review, service mishap, or controversial incident can put a restaurant’s reputation at risk. The discussion sheds light on how brands can take control of the narrative, handle crises effectively, and turn potential PR disasters into opportunities for growth. The episode also touches upon the role of storytelling in restaurant branding. It’s no longer just about the food—customers today want to know the story behind the brand. From a chef’s personal journey to the ethos of a restaurant, the most successful brands are those that make diners feel like they’re part of something bigger. The conversation further explores how international brands adapt their PR strategies for the Indian market. Global names like Pret A Manger and Magnolia Bakery have successfully introduced their brands in India by blending nostalgia, local preferences, and cultural nuances into their campaigns. Understanding the fine balance between maintaining global brand identity and resonating with Indian consumers is key to successful market entry. Beyond restaurant branding, the guests also discuss the challenges of balancing demanding careers with personal lives. As female entrepreneurs in a competitive industry, they share their experiences of managing teams, handling client expectations, and juggling personal responsibilities while running thriving businesses. From the future of AI in PR to the increasing role of chefs as brand storytellers, this episode is packed with actionable insights for anyone in the F&B, PR, or marketing industries. Whether you're launching a new restaurant, scaling a brand, or simply curious about the strategies behind successful marketing campaigns, this conversation is essential listening.

Welcome to the first episode of  Magazine St. Kitchen x Swiggy present Speak Greasy with Gauri Devidayal Season 4! This season kicks off with an insightful conversation with Nooresha Kably, the chef and driving force behind Izumi, widely recognized as India’s best modern Japanese restaurant. Nooresha’s culinary roots trace back to her Bohri upbringing, where she was introduced to a distinct style of home cooking that stands apart from conventional Muslim cuisine. Her foray into the restaurant world was unplanned—when Zenzi, a restaurant co-owned by her partner, was closing down, she decided to take a leap into food. With no formal training, she started a sushi bar, learning techniques from YouTube, and built a team from scratch. One of her earliest team members remains with her to this day. What started with small-scale office catering soon gained traction, leading her to cater for Japanese guests at corporate events. Determined to refine her craft, Nooresha spent three transformative months in Japan. She trained rigorously—one month in sushi school, one month travelling, and another working in Japanese kitchens. Initially met with scepticism, she proved her commitment through precision and discipline, earning the respect of Japanese masters. She was later invited back by her teacher, who was impressed by her progress. A separate 10-day ramen course further expanded her expertise in Japanese cuisine. Izumi launched in 2018 as a cosy, 16-seater space, modelled after traditional Japanese neighbourhood bars. The restaurant gained traction purely through word of mouth—without any PR or marketing. Seven months in, demand surged, leading to an expansion in 2019. The new space now accommodates 56 covers, allowing Nooresha to transition from hands-on sushi-making to overseeing kitchen operations. In 2022, Izumi Goa opened, raising the challenge of managing a restaurant remotely. Having spent significant time in Goa during COVID, Nooresha and her team saw the potential for expansion. The Bombay team trained new recruits, ensuring a seamless transition, while key team members from Goa were trained in Mumbai. Unlike its Mumbai counterpart, Izumi Goa has a bar and incorporates regional elements like chonak, offering a unique experience while maintaining its signature Japanese authenticity. Sourcing quality ingredients remains a priority, despite challenges like market monopolization and COVID-induced supply disruptions. Izumi imports fresh salmon from the Netherlands through select vendors and sources sushi rice grown in Himachal with Japanese technology. Tofu is made locally by a specialist trained under a Japanese master, ensuring consistency in every dish. Breaking the myth that Japanese food is just raw fish, Izumi’s menu offers a variety of cooked dishes, making the cuisine approachable. Options for Jains and vegetarians further broaden its appeal. Nooresha takes guest feedback seriously, responding to every comment and continuously improving. At the heart of Izumi’s success is its strong training culture. Nooresha believes in first mastering a skill before teaching it to others. Her team’s dedication to learning and hard work has led to prestigious opportunities, including a fully sponsored six-month training program in Japan for one of her chefs. Business operations come with challenges, from staff retention to staying innovative while maintaining authenticity. Some employees leave for better financial prospects, but others stay for the learning experience. Nooresha emphasizes creating a nurturing work environment—one that fosters growth and loyalty. She and her partner Anil have distinct roles—she manages the kitchen and front-of-house, while he oversees the bar and finances, ensuring smooth operations. Despite accolades and industry recognition, Nooresha remains focused on consistency, staying relevant, and honouring the ethos of day one. As a leading woman in F&B, she firmly believes that true excellence will always shine through. Watch this episode for an in-depth look at Nooresha Kably’s journey, her insights into Japanese cuisine, and the story behind Izumi’s rise as one of India’s most sought-after dining destinations. Ready to elevate your meals? Bring fine dining experience to your homes, immerse yourself in luxury, from selection to savouring with Swiggy Gourmet. City's finest at your doorstep! https://swiggy.onelink.me/888564224/eb84f33u

In the season finale of Speak Greasy Season 3, Gauri Devidayal is joined by Mathew Varghese and Ebaani Tewari, the husband-wife duo and chef-owners of Kari Apla, a restaurant inspired by the rich culinary traditions of the Deccan Coast. Their story is one of passion, hard work, and a shared dream to bring the food they grew up with to life through a thoughtful and modern lens. Mathew and Ebaani both attended IHM, where they were introduced to the fundamentals of hospitality. Though they crossed paths briefly during Ebaani’s industrial training at Taj, it wasn’t until years later, after marriage, that they began working together on their shared vision. Mathew’s career started at Taj Hotels, where he gained extensive experience across eight properties. Over the years, he worked his way up, eventually heading the Orient Express kitchen in New Delhi. Later, he joined Comorin as part of the opening team, where the fast-paced environment gave him a preview of the challenges of running his own restaurant. Ebaani’s journey included further education in London, where she specialised in cuisine and patisserie. Although visa restrictions limited her ability to work part-time, she immersed herself in culinary events, gaining exposure to international techniques. Back in India, she worked at Bastian, known for its innovative menus, before joining Taj Lands End and later moving into an R&D role. These experiences shaped her ability to create and adapt dishes, skills she now uses at Kari Apla. The idea for Kari Apla was born during the COVID-19 lockdown when the couple began drafting a menu inspired by the food they grew up eating. Mathew’s Malayali roots and Ebaani’s Maharashtrian-Andhra heritage are reflected in their dishes, offering diners a unique blend of regional flavours presented with a contemporary touch. Despite the challenges of setting up their first restaurant, including a tight budget, a small kitchen, and initial scepticism from equipment suppliers, they managed to open their doors within 75 days of signing the lease. Running Kari Apla has been an ongoing learning experience. The couple shares candid insights into the realities of restaurant ownership, from managing no-show reservations to handling critical reviews. They emphasise the importance of hiring team members who are eager to learn and passionate about food. For Mathew and Ebaani, attitude and willingness to experiment are far more important than technical expertise, and they actively encourage their team to bring new ideas to the table. The menu at Kari Apla is a reflection of their shared culinary memories, adapted to meet the demands of a professional kitchen while retaining authentic flavours. Mathew and Ebaani continue to involve their team in the creative process, ensuring the menu stays dynamic and engaging. Balancing the responsibilities of running a restaurant and their personal lives comes naturally to the couple, with their complementary approaches helping them navigate challenges. This episode offers invaluable insights for aspiring restaurateurs and food enthusiasts alike. Mathew and Ebaani’s story highlights the dedication, creativity, and perseverance required to bring a culinary dream to life. Kari Apla is more than just a restaurant; it’s a celebration of their roots, experiences, and love for food. Tune in to discover how this passionate duo turned their vision into reality.

Welcome to Episode 7 of Magazine St. Kitchen Presents Speak Greasy with Gauri Devidayal, Season 3! In this engaging episode, Gauri hosts Salil Deshpande, Head of Editorial Content at Condé Nast Traveller India. With over 17 years of experience as a journalist, Salil is a thought leader in the Indian tourism market and a driving force behind CNT’s celebrated storytelling. Join us as they delve into the exciting intersections of food, travel, and culture. Salil begins by shedding light on the evolving Indian tourism market, emphasising how Indian travellers are rewriting the global travel narrative. From local adventures to international expeditions, Indian tourists are now travelling more frequently, spending generously, and demanding better experiences. The rise in experiential travel—whether exploring heritage sites, sampling diverse cuisines, or uncovering hidden local gems—has changed how people plan their journeys. Today’s travellers want more than just luxury; they crave meaningful connections and authentic stories. The conversation touches on how CNT approaches travel content. With a robust network of writers and a focus on cultural authenticity, CNT offers readers insider perspectives on global destinations. Salil highlights how food serves as the easiest gateway to understanding a culture. From discovering regional specialities to exploring bucket-list restaurants, food has become a central aspect of travel, with Instagram amplifying its role as a social signal of taste and individuality. Looking to the future, Salil discusses the growing significance of culinary tourism in India. He urges tourism authorities to invest in infrastructure and storytelling to position India as a global food destination. From the intricate flavours of Gujarat to Madurai’s rich heritage, India’s culinary landscape is ripe for exploration. On the international front, destinations like Iran and Ethiopia are emerging as hot spots for adventurous travellers. For restaurateurs, Salil offers candid advice about navigating the challenges of the hospitality industry, from managing customer expectations to fostering a supportive workplace. He also celebrates the rise of Indian restaurants abroad, which are elevating Indian cuisine on the global stage and showcasing the creativity of Indian chefs. Food enthusiasts will love hearing about the top culinary destinations—Delhi, Lucknow, Bombay, and even international favourites like Italy and South Korea. Salil also offers a sneak peek into CNT’s prestigious Top Restaurant Awards, where the best culinary talents come together to celebrate their craft. This episode is a treasure trove of insights for anyone passionate about food, travel, or the fascinating ways these worlds intersect. Don’t miss out on this vibrant discussion that captures the pulse of contemporary Indian and global tourism.

Welcome to Magazine St. Kitchen presents Speak Greasy with Gauri Devidayal. In Episode 6 of Season 3, we are thrilled to host Divya Prabhakar, the inspiring founder of Bengaluru Oota Company and Podi & Spice, two ventures rooted in preserving and promoting authentic South Indian cuisine. In this episode, Divya takes us through her journey from a career in hospitality sales to pioneering Bangalore's regional food scene with a unique approach to traditional dining experiences. This episode is a must-watch for anyone interested in the business of food and beverage, regional food trends, or building a resilient brand in the Indian culinary industry. Divya’s story begins in Manipal, where she studied hospitality management, initially drawn by a fun-looking newspaper ad. Back then, hospitality was a relatively unknown field for her, and her decision was based more on curiosity than experience. She quickly discovered that her skills leaned towards sales and marketing rather than kitchen operations. Her early career at ITC Hotels and Taj Hotels provided a strong foundation in hospitality, where she enjoyed connecting with people and establishing strong customer relationships—a skill that would later play a key role in her entrepreneurial ventures. After her corporate career came to an abrupt halt, Divya took a year-long break that helped her gain clarity on her next steps. During this time, she explored various activities, from trekking in the Himalayas to meditation, eventually discovering her passion for bringing Gowda and Mangalorean cuisine to a wider audience. The result was Bengaluru Oota Company (BOC), an intimate space where she serves home-cooked meals to diners curious about the rich culinary heritage of South India. Located in her own ancestral home in Bangalore, BOC has become a cherished spot for regional food enthusiasts. In the podcast, Divya shares her insights into running a small restaurant with a purpose. She discusses the challenges of preserving traditional recipes, many of which were passed down orally without exact measurements. As she began writing down these recipes, her team adapted to new processes, eventually becoming highly skilled at recreating dishes that capture the essence of South Indian culinary traditions. BOC’s mission goes beyond serving food—it educates guests on the cultural significance behind each dish, providing a memorable, immersive experience that sets her brand apart in the competitive Bangalore food scene. For budding restaurateurs, Divya offers practical advice on building a sustainable food business. She stresses the importance of selecting the right business partner, setting clear expectations, and engaging in transparent communication to prevent misunderstandings. Her guidance on handling the day-to-day demands of restaurant ownership includes a novel suggestion: spend time working in a restaurant kitchen before committing to a career in F&B to understand the intensity and challenges involved. Divya’s ventures also exemplify the growing trend of regional cuisine, as consumers seek out food experiences that feel closer to home. Despite her initial focus on word-of-mouth marketing, Divya acknowledges the rising role of social media in driving demand for local cuisines. Although she was hesitant to use social media initially, her goal for 2025 is to become more active on these platforms. A significant part of BOC’s success lies in the team Divya has nurtured. She primarily hires women with strong regional culinary skills, providing them with financial independence and the chance to pursue further education for their children. These women are now empowered, managing their own bank accounts and contributing significantly to their families’ futures. Divya’s mentorship has had a lasting impact on their lives, turning her venture into a supportive community hub. Finally, Divya talks about Podi & Spice, a venture she created to showcase dishes from all four southern states of India. Currently catering only, Podi & Spice aims to introduce diners to the diverse flavours and preparations that exist within South Indian cuisine. She also hints at plans to expand her offerings, while staying rooted in her commitment to authenticity and quality. From humble beginnings to becoming a force in the regional food space, Divya’s story is a testament to the importance of perseverance, passion, and purpose in building a meaningful business. Her conversation with Gauri Devidayal offers invaluable insights into the food and beverage industry, showcasing the hard work and heart that goes into running a successful restaurant. Watch this episode of Speak Greasy to learn more about Divya’s journey and her vision for the future of Indian regional cuisine.

In this special episode of Speak Greasy with Gauri Devidayal, Gauri sits down with the ever-entertaining Kunal Vijayakar, a name synonymous with food and comedy. Kunal's versatile career spans advertising, television, theatre, and now, food blogging, making him one of the most relatable and influential voices in the Indian food scene. The conversation kicks off with a glimpse into Kunal’s childhood in South Bombay, where he grew up in a food-loving family. He nostalgically recalls how his grandmothers were exceptional cooks, and his family dined out often—a rarity in those days. Though he struggled academically, Kunal harbored dreams of becoming an architect or opening a catering business. Ultimately, his love for architecture, art, advertising, and food shaped his eclectic career. Kunal shares how he stumbled into TV when he was scouted for a commercial while working at an advertising agency. The ad went viral, launching his TV and acting career. Over the years, Kunal balanced his love for food and comedy, leading to his long-running shows The Foodie and The Week That Wasn’t. With The Foodie, he traveled across India, exploring the depth of regional cuisines. He shares stories of discovering the unknown flavors of Chettinad, uncovering new dishes from Orissa, and his memorable experiences in Kashmir, where he filmed near the LOC, discovering food traditions like the Maratha regiment’s Sabudana Khichdi and Puran Pudi. The transition from TV to digital media was inevitable, and Kunal embraced it with his YouTube show Khaane Mein Kya Hai, which started in 2022. He candidly talks about how YouTube brought him back into the spotlight as people rediscovered his old content. He shares the excitement and challenges of producing content for the internet, from learning to make shorts and reels to maintaining the authenticity of his videos. He gives a special shout-out to his young team, which continually pushes him to evolve and stay relevant in the ever-changing food landscape. The discussion moves toward food reviews, where Kunal emphasizes the need for honesty and humility. He explains how his audience trusts him for recommendations and comfort, but he also understands that reviews are subjective. The duo discusses the responsibility of food bloggers and the harm that can arise when influencers are dishonest or demanding. Kunal stresses the importance of feedback and meeting people who are as passionate about food as he is. Kunal’s love for food extends to his travels. He shares anecdotes about visiting places like Lucknow, where the local chaat blew him away, and Cherrapunji, where he discovered the best chicken he’s ever had. He’s a fussy eater when it comes to vegetables but loves grains and shellfish, and has learned to taste food without overindulging. In a more personal turn, Kunal opens up about his recent weight-loss journey with NeuroLeap, where food and eating habits are treated like an addiction. This experience has helped him shift his relationship with food, focusing on a healthier lifestyle while still enjoying the dishes he loves. The conversation wraps up with Kunal’s advice to restaurateurs. He emphasizes the importance of honesty, practicality, and filling a genuine need in the market. With years of experience tasting, reviewing, and celebrating food, Kunal’s insights are invaluable to anyone navigating the culinary world. Join Gauri and Kunal for this delightful, humorous, and insightful episode as they explore the intersection of food, media, and staying true to oneself in an ever-changing industry. Don’t miss it!

Welcome back to Magazine St. Kitchen Presents: Speak Greasy, hosted by Gauri Devidayal. In this episode, we are thrilled to welcome none other than Riyaaz Amlani, a stalwart in India’s food and beverage industry. Riyaaz is the Founder and CEO of Impresario Entertainment Hospitality, the brand behind game-changing dining concepts like Mocha, Social, Smoke House Deli, and Salt Water Café. With a career spanning over 20 years, Riyaaz has built a 100-crore restaurant empire, and his journey offers invaluable insights for anyone interested in the hospitality sector. Riyaaz starts by recounting the origins of Mocha, which he launched in 2001. As one of India’s first café brands to offer a relaxed, all-day hangout space, Mocha redefined how urban Indians interacted with cafés. Riyaaz discusses the fundamental difference between cafés and restaurants, explaining how cafés like Mocha focus on ambiance and comfort, offering a space where customers could comfortably spend hours, compared to restaurants that prioritize food programs. The episode takes an exciting turn as Riyaaz reveals the story behind the creation of Social. Designed for a new generation of urbanites, Social is more than just a café—it’s a co-working space by day and a vibrant bar by night. Riyaaz describes Social as an “egalitarian” space where patrons can enjoy everything from coffee to cocktails, at any time of day. The idea stemmed from a growing demand for flexible workspaces, and Social quickly became a go-to spot for millennials and Gen Z, redefining the café experience across India. With a target of opening ten new Social outlets per year, the brand has been a runaway success, adapting to the needs of its customers while maintaining its essence of community and connection. Riyaaz and Gauri also touch upon the behind-the-scenes challenges of running a large-scale restaurant business. From navigating the competitive landscape of Indian F&B to managing the complexities of raising investment capital, Riyaaz offers listeners a candid look into what it takes to succeed. He reflects on the importance of hiring the right talent, building a self-sufficient management team, and how restaurateurs often create spaces based on the gaps they feel in their own lives. The episode also explores Riyaaz’s take on the current trends in the F&B industry, including the rise of cloud kitchens, and why, contrary to popular belief, cloud kitchens aren’t always low-risk ventures. Instead, Riyaaz suggests starting with physical spaces and scaling up from there. They also discuss the changing consumption patterns of today’s diners, where novelty and variety reign supreme, making it harder for restaurants to retain repeat customers within a short span of time. In a fun rapid-fire segment, Gauri and Riyaaz dive into Riyaaz’s favourite food cities, his views on culinary tourism, and his future plans for Social, which he aims to expand into more cities across India. As Riyaaz says, the key to building a successful restaurant brand is creating a space that feels like home—a place where people not only come back but also bring their communities along with them. This episode is a must-watch for anyone curious about the business side of F&B, the evolution of café culture in India, and what it takes to run a successful hospitality empire in today's fast-paced, ever-changing world. Watch now to get a front-row seat into the mind of one of India’s most influential restaurateurs!

Welcome back to Magazine St. Kitchen Presents: Speak Greasy with Gauri Devidayal. In episode 2 of Season 3, Gauri hosts a fascinating conversation with Sid Mewara and Shashank 'Shanky' Jayakumar, the masterminds behind The Big Forkers—a food review series on YouTube known for its brutally honest takes on food, restaurants, and culinary experiences. With a growing following in India’s food and restaurant content scene, The Big Forkers have built a reputation for being real, raw, and authentic in their reviews. Sid, a former chef with experience in the United States, opens up about why he left the high-pressure world of professional kitchens. He shares how a drunken night in Spain, and their mutual admiration for Anthony Bourdain, inspired him and Shashank to launch The Big Forkers. The duo felt that the current food content landscape was cluttered with overly polite, curated perspectives, so they set out to offer something different—real reactions, whether good, bad, or ugly. The discussion touches on the growing trend of content creation in India, and how platforms like YouTube have democratised the process. However, Sid and Shashank argue that too many creators focus on replicating content, rather than staying authentic. In contrast, The Big Forkers pride themselves on paying for every meal they review, ensuring their feedback is genuine and unbiased. The conversation explores how Indian chefs and restaurateurs often don't take criticism well, but The Big Forkers have built credibility by offering constructive feedback privately and opinions publicly. They talk about the challenge of staying true to their brand while maintaining personal relationships with industry figures, something they're still navigating as their show grows in popularity. Sid also makes a major announcement during the episode—he’s one of the chairs for the Epicurean Restaurant Awards 2024. This leads to a larger discussion about the role of awards in the food industry, the marketing value they offer restaurants, and whether they are genuinely earned or simply bought. Sid and Shashank even tease their ambition to create their own foolproof, unbiased food awards system. The episode also covers their latest season of The Big Forkers, filmed in Delhi, which highlights the city’s diverse food scene, from street food to fine dining. They touch upon migrant food, what constitutes "authentic" cuisine, and how Indian dishes should be credited and prepared traditionally. The duo also teases future seasons focusing on Northeast Indian cuisine and Madhya Pradesh—regions they feel are underrepresented in Indian food media. Beyond their online success, The Big Forkers have also cultivated an engaged offline community, including fans who've gone so far as to get tattoos of their logo! They discuss the challenges of dealing with internet trolls and balancing personal opinions with professional responsibilities. To round out the episode, Gauri hosts a rapid-fire session with Sid and Shashank, where they discuss everything from the Bear series and food awards to vegetarianism and work-life balance. This episode is packed with insights into India’s food content landscape, making it a must-watch for food lovers, content creators, and restaurateurs alike. Tune in for this in-depth exploration of the food world through the eyes of The Big Forkers!

Welcome to Episode 3 of Magazine St. Kitchen Presents: Speak Greasy with Gauri Devidayal. In this episode, Gauri is joined by Sushant Dash, CEO of TATA Starbucks, who shares fascinating insights into how Starbucks has navigated the complexities of the Indian market and established itself as a beloved brand in a tea-dominant country. Sushant begins by explaining Starbucks’ unique positioning. While people may initially visit Starbucks for its coffee, they stay for the sense of connection it offers. Starbucks is not just a coffee shop; it is a "third place"—a space where people can relax, socialise, or work, without feeling like just another number in a queue. The human touch is central to Starbucks' brand identity, from calling out customers by name to warmly assisting with their orders. India presents a unique challenge for any coffee brand, as tea is the drink of choice for 90% of the population, while coffee holds only a 12% share of the beverage market. Despite this, Starbucks entered India not to chase market share, but to create an entirely new category. When the first Starbucks store opened in Mumbai in 2012, the coffee landscape was largely undeveloped, and competitors like Barista and Café Coffee Day were struggling. Starbucks, however, offered something distinct—a premium, aspirational experience, underpinned by the promise of consistency and quality. Today, Starbucks operates over 360 stores in 65 cities across India and is opening a new outlet every four days. The brand’s expansion into smaller cities highlights the aspirational value it holds, particularly in towns where options for high-end cafés are limited. Sushant emphasises that understanding local tastes has been key to this growth. Starbucks has adapted its menu in India to include local favourites like masala chai and elaichi tea, along with a range of snacks that cater to the Indian habit of pairing beverages with food. Gauri and Sushant also discuss how Starbucks and The Table—Gauri’s own restaurant—have both successfully built a niche in India’s competitive F&B sector. Both brands have prioritised consistency and quality over gimmicks, which has been crucial in developing customer loyalty. The conversation then shifts to the importance of location in F&B businesses. Starbucks meticulously analyses data to decide where to open new stores, often entering markets earlier than expected when they anticipate growth. In Bandra, a Mumbai neighbourhood, Starbucks has six stores, all of which perform well, demonstrating the brand's ability to flourish even in highly saturated areas. Sushant also sheds light on Starbucks’ employee-centric culture, a value shared with the TATA Group. Tata Starbucks offers its "partners" (employees) a 5-day work week, health insurance that covers dependents, and educational support. Starbucks has also taken notable steps toward gender diversity, with over 30 all-female stores in India. The company’s employee-first policies contribute to low staff turnover and create a loyal workforce—qualities that are increasingly rare in the F&B sector. As the conversation moves towards branding and marketing, Sushant reflects on how Starbucks differentiates itself from competitors. While coffee was once an occasional indulgence for most Indians, it is now becoming a more habitual choice, especially in major metros like Mumbai and Delhi. The brand has achieved this by focusing on consistency, quality, and customer service—elements that smaller competitors often struggle to maintain. Meanwhile, in smaller towns, Starbucks remains a more indulgent experience, with blended shakes and signature milkshakes being particularly popular. The discussion also covers the closure of competing brands like Barista and Café Coffee Day, highlighting how Starbucks has succeeded by offering more than just a product—it offers an experience. The Starbucks Rewards loyalty programme has been a major part of this success, with over 4 million members in India. The programme isn’t just about free coffee; it’s about creating a sense of belonging and recognition within a premium, aspirational space. As the episode draws to a close, Gauri and Sushant touch on the role of technology and AI in the F&B industry, and the growing importance of packaging innovation for delivery. In the final segment, Sushant participates in a fun rapid-fire round, sharing his views on latte art, marathons, and more. This episode provides a comprehensive look at Starbucks' journey in India, its strategies for growth, and the importance of connection, both with its customers and its employees. It’s a must-watch for anyone interested in the business of coffee, branding, or the future of the F&B industry in India.

Welcome to the much-anticipated third season of Magazine St. Kitchen Presents: Speak Greasy with Gauri Devidayal. In this exciting season opener, Gauri engages in a compelling conversation with Dylan Eitharong, the audacious chef-owner of Haawm in Bangkok. Known as the bad boy of Bangkok’s culinary scene, Dylan brings a fresh and unorthodox perspective to cooking, making this episode a must-watch for food enthusiasts, travellers, and anyone interested in the rich tapestry of Thai cuisine. Dylan’s journey is a fascinating tale of cultural fusion and personal discovery. Born to a Thai father and an American mother, Dylan grew up with a blend of two distinct cultures. It wasn’t until 2019, however, that he decided to relocate to Thailand, initially to pursue a romantic relationship. What started as a quest for love soon evolved into a deeper connection with his Thai heritage and his passion for opening a restaurant after Bangrak. Upon moving to Bangkok, Dylan began by setting up an Airbnb in his aunt’s house, hoping to tap into the burgeoning Airbnb experiences market. However, the onset of the COVID-19 pandemic brought these plans to a sudden halt. Undeterred, Dylan pivoted, offering restaurant consultancy and cooking classes from the same house. This period of adaptation led to the creation of Haawm, a supper club that has since become a sensation in Bangkok’s vibrant dining scene. The name "Haawm" is particularly significant, as it means “smell” in Thai and is also a homophone for “home.” This dual meaning encapsulates Dylan’s approach to cooking—bringing together the warmth and comfort of home with the sensory experience of Thai cuisine. Initially starting as a weekly event, Haawm quickly gained popularity, prompting Dylan to offer daily dining experiences that have attracted a diverse clientele. Dylan’s style of cooking is unapologetically Thai, yet distinctly personal. In this episode, he opens up about the imposter syndrome he experienced in America, where he struggled to present his dishes as genuinely Thai. But upon returning to Thailand, he found the confidence to embrace traditional recipes, infusing them with his own creative twists. His food is loud, raw, and full of character—a true reflection of his personality. Haawm has garnered both praise and criticism, with Dylan’s unconventional approach resonating more with the older Thai generation, who appreciate his dedication to authenticity and locally sourced ingredients. Meanwhile, younger, affluent Thais often resist his non-traditional methods, preferring the convenience and familiarity of modern dining. Despite operating out of a house, Dylan’s guests sometimes forget they’re not in a conventional restaurant setting, expecting five-star service and ambience. As the conversation with Gauri unfolds, they discuss the broader challenges and pressures of the culinary industry, particularly the influence of awards like Asia’s 50 Best and the Michelin Guide. Dylan shares his concerns about restaurants opening solely to chase accolades, arguing that this trend can undermine the integrity of the food and create barriers for people to enjoy authentic Thai cuisine. He emphasises the importance of chefs being present in their kitchens, criticising the rise of celebrity chefs who distance themselves from the daily operations of their establishments. The episode also explores Dylan’s belief in the significance of chefs maintaining a hands-on approach, ensuring that the food served truly represents their vision. This philosophy is evident in Dylan’s daily involvement at Haawm, where he remains deeply connected to the cooking process and the overall dining experience. The episode concludes with a light-hearted discussion about Dylan’s extensive collection of tattoos, each with its own quirky and often humorous backstory. He also expresses his deep affection for Bombay, which he considers his second favourite city after Bangkok, and his love for Baghdadi in Colaba, a restaurant that evokes a sense of home and comfort. Join Gauri and Dylan for this captivating episode as they explore the intricacies of food, culture, and the pursuit of authenticity in a culinary world increasingly driven by image and accolades. This episode is an essential watch for anyone interested in the art of cooking, the challenges of the culinary industry, and the unique flavours of Thai cuisine. Whether you're a food lover, a traveller, or simply curious about the life of a chef who defies convention, this episode promises to be an engaging and insightful experience.

Welcome to the season finale of Magazine St. Kitchen x Thrive presents Speak Greasy Season 2! In this episode, our host Gauri Devidayal engages in an insightful conversation with Pritha Thadani, the dynamic co-founder of Please See//, a renowned branding and design agency with a strong presence in Mumbai. Pritha and her husband, Avinash, have been instrumental in shaping the identities of some of India’s most celebrated brands in the food and beverage, technology, and FMCG sectors. Pritha debuts in the podcasting world, bringing with her a wealth of knowledge and experience. The episode kicks off with a deep dive into a fundamental question: what comes first, the product or the brand? Pritha believes that while a decent product is the foundation, it’s the brand that truly captivates the consumer and ensures longevity. She elaborates on how Please See approaches branding by giving products a life, a unique identity that resonates and stays relevant in the ever-evolving market. Branding, as Pritha explains, is much more than just creating a logo. It’s about building a comprehensive personality that engages with consumers at every stage of their life. The agency’s motto, "observe, observe, observe," encapsulates their commitment to understanding the nuances of consumer behavior. Pritha shares how they study what excites customers, what emotions they bring to the table, and what keeps them coming back, thereby creating brands that are not only attractive but also deeply connected with their audience. Throughout the discussion, Pritha sheds light on how branding can effectively differentiate a product in the crowded F&B market. She also explains how Please See’s outsider perspective as non-foodies has been a significant advantage. They challenge restauranteurs to rethink the dining experience and focus on storytelling that is simple, honest, and engaging. Pritha also addresses the common misconception that branding agencies have a magic wand that instantly solves all problems. She highlights the importance of gradual and thoughtful branding, especially after the business has started. This involves continuously evaluating what works, staying ahead of trends, and adapting to the changing preferences of consumers. A significant part of the conversation revolves around the challenges faced by branding agencies. Pritha talks about the importance of simplifying processes for clients and ensuring they are equally invested in building their brand. She emphasises that successful branding is a collaborative effort, requiring dedication and alignment of vision between the agency and the client. Pritha offers practical advice for dealing with creative blocks, sharing how activities like running, gardening, and spending time with her daughter inspire new ideas. She recounts a memorable campaign inspired by a children’s book with 3D filters and another by solving Legos, illustrating how creative solutions can come from the most unexpected sources. Don’t miss this opportunity to gain valuable insights from Pritha Thadani, a leading expert in branding and design. Whether you are a business owner, marketer, or simply curious about the intricacies of branding, this episode offers a treasure trove of knowledge and inspiration.

Welcome to another inspiring episode of Magazine St. Kitchen x Thrive presents Speak Greasy Season 2! In this episode, your host Gauri Devidayal is joined by Dina Weber, the innovative founder and chief baker at SAPA Bakery in Mysore. Join us as Dina shares her incredible journey from a German traveler to a beloved baker in Mysore, and learn about the passion, challenges, and triumphs that have defined her path. Dina Weber’s story is one of adventure and passion for food. Originally from Germany, Dina came to India as a traveler and backpacker. Her love for food and desire to stay connected to it led her to various projects across the country, from working on permaculture farms to school kitchens and helping out in cafés and bakeries. For nearly two years, she switched projects every 1-3 months, gaining diverse experiences that would later shape her entrepreneurial journey. After two years of traveling, Dina wanted to create something of her own. She heard about Mysore from a project owner in Leh and decided to give it a try. The slower pace of life in Mysore appealed to her, and she has now been living there for seven years. Starting from her home kitchen, Dina’s journey saw her moving to a small shared space behind an architect’s office and finally to a full-fledged café inside a heritage bungalow. Dina’s philosophy for SAPA Bakery was simple yet profound: to give Mysore what it was missing and create a place she would be proud to visit. She began with bread and boulangerie products, even continuing through her pregnancy. The constant demand for her baked goods led her to move to a shared space, and eventually, she opened her own bakery just two weeks before the lockdown. The lockdown period, though challenging, helped Dina build a strong community around her bakery. People appreciated the quality of her products, and as restrictions eased, SAPA Bakery saw a significant increase in customers, including those traveling from big cities just to visit her establishment. Dina had to move to a larger space, which came in the form of an 80-year-old Bangalore bungalow. She spent seven months renovating it while her business partner managed operations. Dina is deeply committed to creating a safe and inclusive workplace. At SAPA, 70% of the team comprises women, with many holding leadership roles. Dina values diverse experiences and believes in creating an environment where her team members can consider SAPA an integral part of their lives, not just a job. This philosophy has fostered a supportive and enriching workplace culture. In this episode, Dina shares valuable insights into the bakery industry. She emphasizes the importance of meticulous accounting from the start and advises aspiring bakers to be prepared for the industry's challenges. Dina also discusses the significance of workshops, which have empowered many to start their own brands, contributing to a thriving bakery industry. She believes in small, continuous growth and reinvests significantly in her team, valuing their time and effort. Dina’s vision for SAPA Bakery remains rooted in Mysore. She is not a fan of chains and believes that staying unique and localized gives her brand a special charm. Dina’s workshops continue to empower others, fostering a supportive bakery community that thrives on shared knowledge and resources. Dina Weber’s story is a testament to the power of passion, perseverance, and community. Whether you’re an aspiring baker or a business enthusiast, this episode offers a wealth of inspiration and practical advice. Tune in to hear Dina’s inspiring journey, her thoughts on maintaining creativity amidst business growth, and her vision for the future of SAPA Bakery. Don't forget to like, share, and subscribe for more inspiring stories from the world of food and entrepreneurship!

Welcome to Episode 7 of Magazine St. Kitchen x Thrive presents Speak Greasy with Gauri Devidayal Season 2! In this captivating episode, we are joined by Yahvi Mariwala, Co-Founder of Nandan Coffee and a third-generation coffee grower. Dive into the rich history and dynamic present of Nandanvan Estate, located in the picturesque hills of Kodaikanal. Yahvi's family has been growing organic coffee here since the 1960s, transforming a passion project into a thriving brand known as Nandan Coffee. Gauri and Yahvi reminisce about their first encounter as stall owners at a farmers' market in 2017, setting the stage for a deeper exploration of Yahvi's entrepreneurial journey. Yahvi shares her unique path, from taking a gap year to immerse herself in the family estate to now rebranding and marketing Nandan Coffee to Indian consumers. Despite not initially envisioning a career in entrepreneurship, Yahvi saw the potential in organic, Indian-origin coffee and took bold steps to establish the business, including creating a website and setting up distribution channels. The conversation delves into the recent explosion of coffee culture in India. Yahvi draws parallels between the growing appreciation for coffee and the world of fine wines, attributing the rise to increased travel, better access to information, and the easing of business barriers. She also discusses the challenges she faced, from learning on the job through pop-ups and social media to cold calling restaurants and educating baristas about coffee processes and equipment. One of the highlights of the episode is the collaboration between Nandan Coffee and The Table, sparked by an urgent need for a coffee hamper. Yahvi emphasises the importance of understanding a restaurant's needs — whether coffee is a main revenue generator or a defining aspect of the dining experience. The discussion also touches on whether expensive coffee equipment is necessary for a good cup of coffee and the varying levels of consumer knowledge about tasting notes. Listeners will gain valuable insights into differentiating a coffee brand in a competitive market and the importance of maintaining organic certification for over 20 years. Yahvi introduces Nandan's cooperative model, "Friends of Nandan," aimed at supporting local farmers by helping them process and sell their coffee under the Nandan brand. This initiative empowers farmers and strengthens the local community. The episode also explores the future of the coffee industry in India, highlighting the growth of coffee culture in tier 2 cities like Jaipur, which are far from the traditional coffee-growing regions in South India. Yahvi discusses barriers in the coffee retail industry, such as consumer hesitation to purchase coffee they might not like or know how to brew, and the importance of training. Discover the different sub-industries within the coffee sector, from Nespresso and instant coffee to freshly roasted coffee. Yahvi shares exciting news about Nandan's plans to make coffee more accessible to a broader audience. too Whether you're a coffee enthusiast eager to learn more about the Indian coffee scene, an aspiring entrepreneur seeking inspiration, or someone interested in the intricacies of growing and marketing organic coffee, this episode offers a wealth of knowledge and inspiration. Join us as we explore the fascinating world of Nandan Coffee and the evolving landscape of the coffee industry in India. Don't forget to like, comment, and subscribe for more insightful episodes!

Welcome back to Magazine St. Kitchen x Thrive presents Speak Greasy with Gauri Devidayal Season 2. In Episode 6, we're honored to be joined by two dear friends from The Soul Company: Somanna 'Som' Muthanna (CEO & Founder) and Diganta 'Diggy' Chakraborty (Head of Brand). The Soul Company epitomises excellence in the F&B industry, curating unparalleled experiences that blend culinary artistry with cultural immersion. As we delve into their journey, listeners gain insight into the transformative power of food and its ability to unite communities across borders. From intimate chef tables to immersive pop-ups, The Soul Company has redefined the dining landscape, setting new standards for innovation and creativity. Born amidst the challenges of the pandemic, they've emerged as trailblazers, pioneering trends that resonate with discerning audiences worldwide. At the heart of their mission lies a deep commitment to fostering authentic connections within the F&B community. Through collaboration and camaraderie, they've built a relationships with a community of like-minded individuals that share a passion for culinary excellence and cultural exchange. Throughout the conversation, we explore the evolving concept of exclusivity and intimacy in dining and the growing demand for accessible culinary experiences. From hidden gems in bustling metropolises to quaint eateries off the beaten path, The Soul Company showcases the rich tapestry of flavors that define each destination. But our discussion goes beyond mere gastronomy; we also examine the role of culinary awards in recognizing excellence within the industry. While they serve as a benchmark for achievement, our guests stress the importance of integrity and transparency in such accolades. The conversation also touches the strategic importance of restaurants and bars investing in pop-ups across the subcontinent. They emphasise how these ventures serve as potent PR tools, showcasing culinary creativity and amplifying brand presence. 2020-2024 has also seen the rise of alternative dining experiences like supper clubs and pop-ups, reflecting a shift in the Indian F&B scene. Furthermore, they discussed the growing acceptance of the Indian industry globally, and the increasing recognition of the value that chefs and bartenders bring to the table. Finally, we tackle the complex question of pricing experiences, urging listeners to consider the true value of a memorable meal beyond its monetary worth. Through thought-provoking insights and engaging dialogue, we aim to inspire a deeper appreciation for the craftsmanship and artistry behind every dining experience. Join us as we embark on a journey of culinary discovery and cultural exploration in Episode 6 of Speak Greasy. Whether you're a seasoned epicurean or simply curious about the evolving world of F&B, watch now!

Welcome to Episode 5 of Magazine St. Kitchen x Thrive presents Speak Greasy Season 2, a captivating journey into the world of food commerce and innovation. In this episode, Gauri Devidayal sits down with the visionary minds behind Thrive – Karan Chechani (CMO), Krishi Fagwani (CEO) and Dhruv Dewan (COO) – to uncover the secrets of their success and the future of the food tech industry. The episode unravels the intertwined journey of the founding team, from their professional collaborations at EY India to their shared educational backgrounds, weaving a narrative of synergy and innovation. They then embark on an enthralling exploration of Thrive's evolution from its origins as Hashtag Loyalty and delve into the intricacies of loyalty programs, drawing parallels from Starbucks' success to Thrive's mission of bringing a robust loyalty program to India's burgeoning food landscape. The episode dives deep into the challenges posed by the COVID-19 pandemic, forcing F&B businesses to rethink their strategies and adapt to the new normal. Thrive emerged as a beacon of hope, offering innovative solutions such as robust loyalty programs and support for restaurants grappling with the logistics of delivery aggregators. A focal point of the conversation revolves around the pivotal role of logistics and the dependencies of restaurants on delivery aggregators like Swiggy and Zomato. From the debacle of colour-coded bags to the quest for 98% accuracy in logistics, the team shares candid insights into the intricacies of the industry and the tenacity required to thrive in the face of adversity. They discuss the role of digital marketing and delivery platforms in reshaping the landscape of food commerce, highlighting the importance of innovation and customer-centricity. At the heart of Thrive lies a mission to transform food discovery and ordering through its conversation platform, seamlessly integrating content, community, and commerce. The dialogue extends beyond the present landscape, offering a glimpse into the future of food and tech, including the tantalizing prospect of drone deliveries and the evolving dynamics of takeaway versus traditional delivery models. The episode sheds light on the ethos of innovation and disruption ingrained in Thrive's DNA, exemplifying the entrepreneurial spirit and resilience required to challenge industry norms and pioneer transformative change. Learn firsthand from the founding team's experiences, as they share actionable strategies, invaluable lessons, and candid reflections on their entrepreneurial journey. Whether you're an aspiring entrepreneur seeking inspiration, a seasoned industry professional craving insights, or simply a food enthusiast with a penchant for innovation, this episode promises a captivating blend of storytelling, education, and empowerment. Join the conversation, ignite your imagination, and embark on a journey of discovery with Thrive and Magazine St. Kitchen.