Speak Greasy with Gauri Devidayal & Kunal Vijayakar | Ep 3.5 | Behind The Comedy, Curry & Camera Time

In the latest episode of Speak Greasy with Gauri Devidayal, Gauri welcomes Kunal Vijayakar, a man of many talents: ad man, anchor, TV personality, and now a celebrated food blogger with a YouTube channel that's capturing the attention of food lovers everywhere.Kunal shares his journey of growing up in South Bombay, reflecting on a childhood where food played a central role, thanks to his food-loving family and his grandmothers’ exceptional cooking. He admits he wasn’t great at school but had ambitions of becoming an architect or opening a catering business. His passion for architecture, advertising, art, and, of course, food ultimately paved his path to success.Kunal’s media career took off unexpectedly after being scouted for a TV commercial, which opened the door to a fruitful career on screen. He reflects on his long-running shows, The Foodie (2006-2015) and The Week That Wasn’t, which entertained audiences for 17 years. Kunal talks about the perks of working on an all-India news channel, allowing him to explore regional cuisines across the country, from the unknown dishes of Chettinad to the delights of Orissa and the rebirth of Kashmiri cuisine.Gauri and Kunal dive into his shift from television to the internet, where he embraced YouTube with his show Khaane Mein Kya Hai, learning to connect with a younger audience. He opens up about the challenges of staying relevant in an ever-evolving food scene and how his young team keeps him grounded and constantly innovating.As the conversation unfolds, Kunal shares his experiences with regional Indian food, his admiration for honest food reviews, and his evolving relationship with food through his weight-loss journey. He highlights the importance of staying genuine in the food industry and the impact that irresponsible blogging can have on restaurants.Tune in for a fun and insightful conversation between two food lovers who are passionate about good food, storytelling, and the ever-evolving culinary landscape.