Speak Greasy with Gauri Devidayal & Chef Brehadeesh | Episode 7 | Diving Into Japan's Culinary History

What this episode covers

Welcome to Episode 7 of Magazine St. Kitchen presents Speak Greasy with Gauri Devidayal with Chef Brehadeesh aka Chef Breddie. The maestro whipping up the delights at Pune's hidden gem, Gingko, gives a crash course to all things Japan. We have the Japanese Mint, the CBSE Hindi book and the South Indian Institute to thank for Breddie's Pune-based Japanese restaurant. From learning the language in junior college, to pursuing a double degree - Hospitality Management from IHM and BA, Japanese from TMV, Breddie's obsession with Japan has bore fruit with him opening a restaurant smack middle of the COVID lockdown. Tune in to see how Breddie and his partner Siddhi scouted for a location, trialed the menu and opened a restaurant within 2 months - a feat that even well-seasoned restauranters cannot pull off. This episode promises to be an educational elnighting of everything that Japanese cuisine stands for - from the difference between Izakaya and Kaiseki styles of cooking, to understanding Ikejime, the art of killing fish which maintains the quality of its meat, to learning about evolution of Japanese Tea Parties. Strap on, this one is going to be interesting!

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