Speak Greasy with Gauri Devidayal

Welcome to the first episode of Magazine St. Kitchen x Australian Macadamia Society presents Speak Greasy with Gauri Devidayal, Season 5, a podcast that dives deep into the evolving restaurant industry, food technology, delivery platforms, and entrepreneurship.In this episode, Gauri is joined by Siddharth Jogani, Founder and CEO of Restaverse, and former Zomato leader, for a candid conversation about how technology, data, and delivery platforms are reshaping the modern restaurant business.Siddharth brings a decade of experience where he has witnessed the immense transformation of the online food delivery ecosystem in India. Starting his career in sales, selling advertising space to restaurants, Siddharth quickly realised how operationally stretched restaurateurs were and how data-driven insights could transform the way restaurants grow.In this episode, Siddharth and Gauri explore what it means to build a tech-savvy restaurant in today’s digital world. A decade ago, most restaurants relied only on basic billing software, but today the landscape is dramatically different. Restaurants must navigate QR codes, digital menus, AI-driven analytics, SaaS tools, and customer data platforms to stay competitive.They discuss how Covid-19 accelerated the adoption of restaurant technology, pushing businesses online almost overnight and forcing operators to rethink how they manage delivery platforms like Swiggy and Zomato. But while technology is powerful, Siddharth emphasises that tech implementation in restaurants should remain minimal and purposeful, ensuring it actually solves operational challenges rather than creating new ones.The conversation also dives into global restaurant technology trends, including emerging AI tools that listen to customer interactions, track order patterns, monitor staff performance, and generate real-time operational insights. As Siddharth explains, restaurants today are sitting on enormous amounts of untapped data, and those who learn to harness it will gain a powerful competitive advantage. Gauri and Siddharth also unpack the economics and realities of food aggregators, exploring how consumer behaviour differs between Swiggy and Zomato, what drives platform loyalty, and why factors like assortment, quality, affordability, and trust matter more than ever.The discussion also highlights the importance of online reputation management, customer reviews, and ratings, revealing why responding to feedback is essential for restaurant growth. Siddharth shares why ORM (Online Reputation Management) became the first problem Restaverse set out to solve, helping restaurants better manage their presence across delivery platforms.From restaurant SEO and performance marketing to delivery economics, customer behaviour, AI-driven hiring tools, and the future of dining out, this episode offers invaluable insights for restaurant owners, hospitality professionals, food entrepreneurs, and anyone passionate about the future of the F&B industry.Tune in to discover how technology, data, and smarter decision-making are redefining the modern restaurant ecosystem and how Restaverse is helping restaurants turn insights into growth.

In the final episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4, Gauri is joined by Akhila Srinivas, the founder of Courtyard and Conservatory in Bengaluru. Akhila shares her unique journey from architecture to creating a cultural hub that fosters creativity, connection, and community.Akhila began her career in architecture after studying at Columbia University in New York. However, when she returned to Bengaluru in 2011, she realised the city lacked spaces where people could engage with culture in a relaxed and accessible way. Inspired by this observation, she coined the term ‘easy culture’ to describe spaces that feel open and natural, where culture could thrive without barriers.In 2018, Akhila opened Courtyard, initially as a simple café, but it quickly evolved into much more. As she discusses in this episode, her architectural background played a significant role in designing a space that was not just a café, but a place for artists, thinkers, and creatives to come together. Akhila explains how Courtyard became a cultural hub, offering a platform for unique events, performances, and gatherings.Akhila also discusses how she was able to juggle her architectural career with running Courtyard on the side. Over time, she realised that the café could become a larger part of her life and her vision. She talks about how she merged her design skills with her love for culture to create a space that evolves with the needs of its community.The conversation also covers how the pandemic shifted Akhila’s focus toward smaller, intimate events and private gatherings. This shift led to the creation of Conservatory in 2022, a dedicated space for pop-up events. Akhila shares how this new space was born out of necessity and how it met the demand for curated experiences in Bengaluru.Additionally, Akhila discusses how Bengaluru’s food and beverage scene is evolving. Once known for its conservative approach, the city has become a hub for adventurous chefs and curious diners who are eager to explore new experiences. Akhila talks about the impact of the city’s growing tech and startup scene on its cultural and food landscape, and how young people are embracing new ways of eating and experiencing food.Tune in to hear how Akhila combined her passion for architecture, culture, and community to create spaces that bring people together, inspire creativity, and support cultural exchange. Her story is a testament to the power of following your instincts, building a space that reflects your values, and creating something meaningful that has a lasting impact.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

In this 6th episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4, Gauri sits down with Shuli Ghosh, a passionate artisan and co-founder of the renowned Sienna, a space that merges the best of Bengali food, art, and design. Shuli shares the inspiring journey of her creative path, from her early days in Kolkata, immersed in the city’s rich cultural traditions, to her global outlook after studying at Barnard College in New York.Raised in a household that championed the arts, Shuli’s return to Kolkata marked a pivotal moment in her life. Returning to her mother’s pottery workshop in Santiniketan, Shuli found her true calling, working with local artisans and breathing new life into traditional craft. As a patron of craft, she’s dedicated to preserving time-honoured techniques while introducing modern functionalities that resonate with contemporary tastes. The pottery and textile world, where sustainability and heritage meet, are at the heart of Sienna’s mission.In this episode, Shuli delves deep into the evolution of Sienna, which began as a small pottery workshop in Hindustan Park before expanding into the beloved cafe it is today. From serving comfort food like avocado toast to introducing modern Bengali dishes, Sienna’s offerings are rooted in tradition but are creatively reimagined. Shuli and her team have built a reputation for their thoughtful approach to sourcing ingredients, working closely with local farmers and artisans to bring authentic Bengali flavours to a larger audience.Shuli also opens up about the challenges she faced while building the brand, including balancing creativity with the demands of running a business. From navigating her leadership role alongside her mother and husband, to managing a growing team, Shuli shares valuable insights into what it takes to grow a sustainable business while staying true to one’s values.The conversation covers the delicate balance between authenticity and innovation, the process of scaling a business, and Shuli’s vision for the future of Sienna – including potential pop-ups beyond Kolkata. This episode is an inspiring exploration of how craft, food, and community can come together to create something truly special. Tune in to hear more about Shuli’s journey, the challenges and triumphs of running Sienna, and her personal perspective on the future of Bengali cuisine.Your next meal from your favourite spot is just a tap away! Download the Swiggy app and order here: https://swiggy.onelink.me/JpkO/pv5gshoc

Welcome to the fifth episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4. This episode features Rashmi Daga, the founder of FreshMenu, one of India’s leading food-tech companies. Rashmi’s journey from the corporate world to entrepreneurship is an inspiring tale of resilience, innovation, and navigating challenges in the fast-paced F&B industry.In this candid conversation, Rashmi shares the unique shift from her career in IT at IBM to the art industry and then to the ever-evolving world of food tech. Having moved to Bangalore, Rashmi thrived in its vibrant startup ecosystem, relishing the challenges and opportunities for growth. Her transition into entrepreneurship was a gradual process, influenced by her ability to adapt and tackle ambiguity head-on. Rashmi discusses the mindset needed to venture into the F&B business, emphasising the importance of madness, resilience, and optimism in building a successful brand.Rashmi also opens up about her early experiences, including her upbringing in a Marwadi household, where academic success was paramount. She credits her time at IIM Ahmedabad for providing her with the financial freedom and strategic mindset that helped shape her entrepreneurial path. From bootstrapping her first startup, AFDAY, to eventually founding FreshMenu, she reflects on the lessons learnt from each step, including the tough decision to shut down her first business when it didn’t work out.FreshMenu’s innovative approach to on-demand food delivery—starting with a daily changing menu of global cuisines—has transformed the way Indians think about convenience and quality in food. Rashmi talks about the importance of understanding customer needs, particularly when it comes to creating balanced, flavourful meals that cater to busy office-goers. She shares how FreshMenu’s cloud kitchen model was born out of necessity, allowing for scalability and flexibility at a lower capital expenditure than traditional restaurants.Throughout the episode, Rashmi addresses key challenges that come with building a food-tech business, including scaling kitchen operations, hiring the right talent, and managing customer expectations. She discusses the role of technology in FreshMenu’s success, focusing on how it has facilitated convenience and ease for both customers and staff. Rashmi also touches on the importance of creating a supportive work environment and managing self-doubt as an entrepreneur.In this episode, you’ll also hear Rashmi’s thoughts on being a woman entrepreneur and the unique challenges she’s faced in securing funding, growing a brand, and managing work-life balance as a mother. From raising a family to building a business, Rashmi’s journey is a testament to the power of perseverance, faith in oneself, and the value of having a strong support system.Tune in to this episode for insights into building a scalable food-tech business, overcoming obstacles, and finding the balance between ambition and self-care. Rashmi’s story is one of courage, grit, and a relentless drive to succeed in the dynamic world of food and tech.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. This episode brings together two powerhouse women in India’s bartending scene: Aashi Bhatnagar and Shatbhi Basu.Aashi Bhatnagar, also known as Pocket Dynamyte, is an award-winning mixologist from Pune, known for her innovative approach to cocktail-making and for representing India at the prestigious World Class by Diageo competition. Shatbhi Basu is a legend in the Indian bar industry, celebrated as the country’s first female bartender, the founder of STIR Academy of Bartending, and the author of India’s first comprehensive beverage books.In this conversation, Gauri delves into the unexpected career paths of both guests. Shatbhi originally wanted to be a Chinese chef before finding herself behind the bar, where she discovered a passion for mixology and the hospitality industry. Her journey took her from working extra shifts in Bombay bars to launching STIR Academy, designing bars, curating cocktail menus, and becoming a leading voice in India’s beverage space. Aashi, on the other hand, initially aspired to be a fashion designer, but a twist of fate led her to bartending, where she now designs cocktails instead of dresses.The discussion explores the challenges and triumphs of women in the male-dominated bartending world. Shatbhi shares her experience of being one of only 12 women in a class of 100, while Aashi recounts how she was one of just two female students in her class of 40. Both speak about pushing boundaries, proving their skills, and earning respect in a field that often underestimated them.The episode also touches on the evolution of the Indian cocktail scene, with insights into how global trends are influencing local bars. Shatbhi, who has been educating consumers and industry professionals for decades, discusses the importance of understanding spirits, flavour profiles, and the art of cocktail-making. Aashi shares how she infuses culinary elements into her cocktails, creating unique drinks that blend tradition with modern techniques.From the early days of faxing drink recipes to newspapers to winning international bartending competitions, this conversation highlights the persistence, creativity, and passion that have driven both women to the top of their industry. Whether you're a cocktail enthusiast, an aspiring bartender, or someone who enjoys a good story about breaking barriers, this episode is packed with inspiring anecdotes, industry insights, and plenty of laughs.Tune in to hear how these two women are shaking up the bar world—one cocktail at a time.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

Welcome to the third episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4. This time, Gauri sits down with Mausam Narang, founder of Eleftheria Cheese, to talk about her journey from the corporate world to becoming one of India's leading artisanal cheesemakers.Mausam’s story begins in 2015 when she decided to make her own cheese after struggling to find high-quality, fresh options in India. With no prior experience in cheesemaking, she started experimenting at home, importing essential ingredients and converting a room into an ageing cave. Her commitment to the craft led her to experiment relentlessly, overcoming challenges in sourcing quality ingredients and refining her techniques before starting Eleftheria Cheese in Mumbai.Mausam navigated the challenges of sourcing the right milk, convincing chefs to try locally made cheese, and educating the market about the differences between real cheese and processed alternatives. She focused on working with ingredient-driven restaurants that valued quality over price, helping Eleftheria gain a foothold in India’s fine dining scene. Over time, she built a reputation for producing world-class cheese that could stand alongside imported varieties.Mausam shares the hurdles of working in an industry that lacked skilled professionals, required a strong cold chain for distribution, and was dominated by imported cheeses. She explains how her dedication to sourcing the best milk led her to partner with farmers and invest in training, ensuring every wheel of cheese met international standards.She also discusses the slow shift in India’s cheese market, with more consumers seeking high-quality, locally made products. Despite the growing demand, the market for aged cheese remains small, and scaling artisanal cheesemaking continues to be a challenge. Shelf life limitations, logistics, and consumer education all play a role in shaping the future of the industry.Eleftheria has won multiple global accolades, including recognition at the World Cheese Awards, where one of its cheeses ranked among the top five in the world. Mausam reflects on these milestones, the challenges of bootstrapping the business, and her vision of putting Indian cheese on the global map.She also touches upon the cultural differences in cheesemaking, India’s historical relationship with dairy, and the unique role of Punjabi dairy farmers in Italy’s cheese industry. The conversation dives into how the perception of cheese is changing in India and what it takes to build a successful artisanal brand in a market that is still developing an appreciation for aged cheeses.This episode offers an in-depth look at the world of artisanal cheesemaking in India, the challenges of category creation, and the passion required to build something from the ground up. Whether you’re a food enthusiast, a chef, or someone interested in the business of artisanal products, Mausam’s insights are invaluable.Listen now to hear the full conversation about Eleftheria’s journey, the future of Indian cheese, and what it takes to create a thriving niche in an evolving food industry.Food you love, delivered right when you want it! Download the Swiggy app and order now: https://swiggy.onelink.me/JpkO/pv5gshoc

In this engaging episode of Magazine St. Kitchen x Swiggy presents Speak Greasy, Gauri Devidayal is joined by three industry experts to explore the evolving world of restaurant PR, marketing, and brand storytelling. The restaurant business is no longer just about good food and service—it’s about crafting a narrative that resonates with customers, leveraging digital media, and understanding the impact of PR in shaping a brand’s success.Digisha Shah, founder of DSPR & Yours Truly, started her PR agency at just 22, working with some of the biggest names in the hospitality industry. Shouger Merchant Doshi, founder of Rainmaker Consults, left behind a legal career to become a leading name in restaurant marketing, handling high-profile clients like One8 Commune and SuperYou. Tripti Bhatia Gandhi, founder of Detales Brand Communications, built her agency from the ground up, launching global brands such as Pret A Manger and Magnolia Bakery in India.The discussion delves into how restaurant PR has evolved, moving beyond traditional media coverage to a more dynamic, digital-first approach. While print media once defined success, social media and influencer marketing now play an equally powerful role in shaping a restaurant’s reputation. The guests explore how restaurants can craft compelling stories that not only attract media attention but also create lasting emotional connections with customers.One of the most critical aspects of modern PR is understanding its return on investment. Many restaurant owners struggle with measuring the tangible impact of PR efforts beyond immediate footfall. The conversation uncovers why PR success is more than just a spike in sales—it’s about positioning a brand for long-term relevance. Well-executed campaigns ensure that a restaurant stays in the public eye even after the initial launch buzz fades.Influencer marketing has become a crucial tool in a brand’s PR strategy, but not all collaborations bring value. The guests discuss how to differentiate between genuine influencers who drive engagement and those who rely on inflated numbers. With the digital landscape constantly shifting, selecting the right partners is more important than ever.Crisis management in the age of social media is another vital topic. A single negative review or social media controversy can damage a brand’s reputation in minutes. The conversation highlights how restaurants can navigate crises, take ownership of mistakes, and rebuild trust with their audience.From using chefs as brand storytellers to understanding how international brands localise their PR strategies in India, this episode is packed with insights. Whether you’re in the F&B industry, working in PR and marketing, or just interested in how restaurant brands are built, this conversation offers a masterclass in crafting success.Craving your favourite food? Don’t wait—download the Swiggy app and get the food you love delivered right on time!

Welcome to the first episode of Magazine St. Kitchen x Swiggy present Speak Greasy with Gauri Devidayal Season 4. The premier episode features Nooresha Kably, the chef and driving force behind Izumi, widely recognised as India’s best modern Japanese restaurant. Nooresha’s journey into Japanese cuisine is an inspiring story of dedication, skill, and passion for authenticity.Born into a Bohri household, Nooresha was introduced to a unique style of home cooking that differed from regular Muslim food. Her culinary career began unexpectedly when Zenzi, a restaurant co-owned by her partner, was shutting down. From that pivotal moment, she transitioned into the world of sushi, starting with a small sushi bar and learning techniques from YouTube. With just one team member—who is still with her—she began catering for offices, eventually serving Japanese guests at corporate parties.Determined to master Japanese cuisine, Nooresha spent three months in Japan: one month in a sushi school, one month travelling, and one month working. Despite initial scepticism from Japanese culinary masters, her dedication and precision won their respect. She later returned to Japan to showcase her learnings, impressing her mentor. She also completed an intensive 10-day ramen course, further expanding her expertise.Izumi opened its doors in 2018 as a 16-seater, modelled after an intimate Japanese neighbourhood bar. Without any PR or marketing, the restaurant organically grew in popularity through word of mouth. By 2019, they expanded to a larger space with 56 covers. In 2022, Izumi Goa launched, presenting the challenge of running a restaurant remotely. The Bombay team trained the new staff, ensuring seamless operations. Goa’s menu, featuring fresh chonak and a vibrant bar scene, became a fusion of both locations.Nooresha emphasizes sourcing high-quality ingredients, even during supply chain disruptions. From using sushi rice grown in Himachal with Japanese technology to procuring tofu made by a local expert trained under a Japanese master, Izumi ensures quality remains uncompromised.Beyond sushi, Izumi offers a diverse range of cooked Japanese dishes, making the cuisine more approachable, including options for Jains and vegetarians. Feedback is taken seriously, with every comment addressed to maintain excellence.Training is a cornerstone of Izumi’s success. Nooresha believes in mastering a skill before teaching it, fostering a team that values learning and loyalty. The Japanese government even selected one of her chefs for a prestigious six-month training program.Navigating business challenges like staff poaching and staying authentic while innovating is crucial to Nooresha’s philosophy. She and her partner Anil manage distinct aspects of Izumi—she oversees the kitchen and front-of-house, while Anil handles the bar and finance.Recognised with numerous awards, Nooresha stands as a leading figure in India’s F&B industry. She believes that true excellence will always find recognition. However, maintaining consistency, relevance, and authenticity remains her top priority.Listen now to hear Nooresha’s incredible journey, her insights on Japanese cuisine, and how she built Izumi into an iconic culinary destination.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 final episode of Speak Greasy Season 3, Gauri Devidayal speaks with Mathew Varghese and Ebaani Tewari, the talented chef duo behind Kari Apla, a restaurant rooted in the diverse culinary heritage of the Deccan Coast. Mathew and Ebaani share the inspiring journey that led them from hospitality school to becoming chef-owners of their first restaurant in Mumbai. The menu at Kari Apla reflects their childhood food memories, blending Malayali, Maharashtrian, and Andhra influences with contemporary techniques to create a nostalgic yet modern dining experience.Mathew started his career at Taj Hotels, working his way through multiple properties, including the iconic Orient Express in New Delhi. His experience as part of the opening team at Comorin further prepared him for the operational and creative challenges of running a restaurant, giving him firsthand experience with high-pressure environments and lean teams. Ebaani pursued her passion for food in London, where she specialised in cuisine and patisserie, gaining valuable insights into international culinary techniques. Back in India, she worked at Bastian, where she experimented with menus, followed by roles at Taj Lands End and in research and development, which sharpened her ability to innovate.During the lockdown, the couple began sketching out the concept for Kari Apla. The restaurant took shape as a reflection of their roots and the varied cuisines they grew up eating across different parts of India. Building Kari Apla from scratch came with its challenges. They had to learn everything about restaurant operations, from sourcing equipment to designing a small, efficient kitchen space. Despite initial scepticism, they persevered and opened the restaurant within 75 days of signing the lease.Mathew and Ebaani’s journey is filled with lessons about resilience, adaptability, and the importance of building a strong team. For them, attitude matters more than technical expertise when hiring staff. They look for individuals who are eager to learn and open to experimenting with new ideas. This philosophy has helped them create a team that shares their passion for food and contributes to the evolution of Kari Apla’s menu.The conversation also explores the couple’s approach to balancing their professional and personal lives. Together, they complement each other, ensuring that the restaurant runs smoothly while maintaining a shared vision.Kari Apla is a culmination of their experiences, influenced by their diverse cultural backgrounds, the mentors who shaped them, and the people who supported their dream. They candidly discuss the realities of running a restaurant, from handling no-show reservations to dealing with critical reviews. Their focus remains on creating an authentic and memorable experience for their diners while continuously learning and adapting.This episode offers invaluable insights for anyone interested in starting their own restaurant or understanding the intricacies of the food and beverage industry. Mathew and Ebaani’s story is a celebration of passion, perseverance, and the power of food to bring people together.

Welcome to Episode 7 of Magazine St. Kitchen Presents Speak Greasy with Gauri Devidayal, Season 3. This week, Gauri sits down with Salil Deshpande, the Head of Editorial Content at Condé Nast Traveller India. With over 17 years of journalistic experience, Salil has been at the forefront of blending technology with culture, shaping CNT’s digital strategy and leading a talented team of writers and artists who craft captivating stories about travel, food, and heritage.In this episode, Salil shares insights into the evolving Indian tourism market, exploring how Indian travellers are redefining global tourism. From seeking immersive local experiences to prioritising comfort and quality, today’s Indian tourist is more confident, well-travelled, and discerning. Learn about how experiential travel is transforming itineraries, with food, heritage, and culture taking centre stage. Salil also discusses CNT’s unique approach to storytelling—shining a spotlight on lesser-known destinations, local cuisines, and the human stories behind them.This conversation dives into the future of food and travel, highlighting destinations poised to captivate the next wave of tourists—think Madurai for its rich Indian heritage and Iran or Ethiopia for unique international flavours. Food lovers will enjoy discussions about the role of cuisine in shaping travel plans, from bucket-list dining spots to the influence of Instagram in showcasing one’s culinary identity.Salil also provides an insider’s perspective on the challenges and triumphs of the restaurant industry, the growing impact of Indian chefs and restaurants globally, and the role of culinary tourism in boosting India’s tourism sector. Whether you're a passionate foodie, an aspiring traveller, or someone keen on understanding the intersection of culture and gastronomy, this episode is packed with insights you won’t want to miss.Tune in to discover how food and travel are deeply intertwined, shaping how we explore the world today.

In this engaging episode of Speak Greasy, Gauri Devidayal is joined by Divya Prabhakar, the mastermind behind Bengaluru Oota Company and Podi & Spice. From humble beginnings in the hospitality sector to becoming a regional food pioneer, Divya's journey is a blend of hard work, resilience, and a passion for South Indian cuisine. She dives into her entrepreneurial story, revealing how she transitioned from working in sales and marketing for ITC and Lemon Tree Hotels to founding Bengaluru Oota Company, an intimate tasting room that redefines regional food experiences.Divya’s journey is filled with unconventional choices—her career began with a spontaneous decision to join a hospitality school, spurred on by a newspaper ad. She realised early on that she wasn’t suited to culinary roles and instead gravitated toward the front-end operations, flourishing in marketing and sales. After an unexpected career setback, she took time off, gaining clarity and a deep-rooted desire to showcase her community’s food in an authentic setting.Listen as Divya shares the thought process behind Bengaluru Oota Company and the challenges of scaling regional cuisine in a country where diners often expect traditional foods to remain home-based. She talks about creating a unique dining experience that’s not only nostalgic for locals but also educational for visitors.Divya gives listeners insightful advice on restaurant ownership, highlighting the importance of clear partner dynamics, well-defined roles, and realistic expectations for aspiring restaurateurs. She advocates hands-on experience before launching into the high-stakes world of hospitality, emphasising the need for clarity in vision, especially in a field with high failure rates.Her dedication to promoting regional South Indian food extends beyond business—she’s created opportunities for women in her community, turning Bengaluru Oota Company into a space that empowers and educates its workforce. With word-of-mouth as her main promotional tool, Divya has created a loyal following, demonstrating that authenticity and quality are the pillars of success in the food industry.Join us for this episode of Speak Greasy to gain invaluable insights into the F&B industry, hear Divya’s entrepreneurial tips, and discover what it means to be at the forefront of the regional food trend in India.

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.

Welcome to another exciting episode of Magazine St. Kitchen Presents: Speak Greasy with your host, Gauri Devidayal. In this episode, we sit down with the incredible Riyaaz Amlani, Founder and CEO of Impresario Entertainment Hospitality. With over two decades of experience, Riyaaz is a legend in the Indian F&B industry, responsible for iconic brands like Mocha, Social, Smoke House Deli, and Salt Water Café. He’s also a former president of the National Restaurant Association of India (NRAI) and a highly respected figure for anyone aspiring to enter the hospitality business.The conversation kicks off with Riyaaz sharing the origins of Mocha, a groundbreaking café concept he launched in 2001, which introduced India to a more relaxed, youth-centric café culture. Riyaaz discusses how Mocha became a hit by offering a laid-back atmosphere where people could hang out for hours, breaking the traditional model of quick dining. The journey from Mocha to the birth of Social in 2014 is equally fascinating. Designed as a multi-functional space for work and play, Social caters to Gen Z and millennials, offering a seamless experience between a co-working hub by day and a high-energy bar by night.Riyaaz also shares his insights on creating spaces that speak to an audience’s needs, how Social grew into a pan-India brand with plans to open ten outlets per year, and the importance of staying connected to your community. They also delve into the challenges of managing a growing F&B empire, hiring top-tier talent, and balancing business growth with the costs of running such a dynamic operation.If you’re looking to understand the business of restaurants in India, this episode is packed with takeaways on navigating the complexities of the F&B industry, surviving competition, raising investments, and building brands that resonate with today’s ever-evolving consumers.Tune in now to learn from one of the most influential food and beverage industry figures!

Welcome to episode 2 of Magazine St. Kitchen Presents: Speak Greasy with Gauri Devidayal, Season 3! In this episode, Gauri chats with Sid Mewara and Shashank 'Shanky' Jayakumar, the creators behind The Big Forkers, a popular YouTube series known for its raw, unfiltered food reviews and opinions on restaurant experiences. With a strong following in India’s food content scene, The Big Forkers have built a loyal online and offline community by offering brutally honest feedback on food, travel, and the culinary industry.Sid, a trained chef with restaurant experience in the USA, shares his journey from the high-pressure world of professional kitchens to becoming a content creator. Shashank, who juggles a day job, adds insight into the passion that drives their popular food review series. Inspired by the legendary Anthony Bourdain, their aim was to cut through the “goody two-shoes” clutter in food television and offer something real and honest.In this episode, they delve into the democratisation of food content on platforms like YouTube, where they believe many creators lack authenticity. Sid and Shanky pride themselves on paying for every meal they review and offering genuine reactions—whether good, bad, or ugly. They discuss the challenges of staying authentic, navigating relationships with chefs and restaurateurs, and handling online trolls.Their conversation also covers their latest season, based in Delhi, and the exciting future of The Big Forkers, which includes a new focus on Northeast Indian cuisine. Tune in to hear their take on the food content industry, the art of criticism, and the evolving journey of The Big Forkers.

In Episode 3 of Magazine St. Kitchen Presents: Speak Greasy with Gauri Devidayal, we sit down with Sushant Dash, CEO of TATA Starbucks, to explore the coffee giant’s journey in India. With over 24 years in the TATA system, Sushant brings a wealth of experience in marketing and branding, detailing how Starbucks has managed to craft a unique space for itself in a predominantly tea-drinking nation.While tea dominates Indian households with a staggering 90% penetration, coffee is still niche, with just 12% market penetration. Despite this, Starbucks entered the market not merely to compete but to create a new category centred around connection. Sushant emphasises that Starbucks is more than just a place to grab coffee—it is a "third place" between home and work, where people can relax, connect, and feel a sense of belonging. Customers aren’t just a number in a queue, and the personalised service, like calling out a customer’s name, is part of what keeps people coming back.Sushant and Gauri delve into how Starbucks adapted to the Indian market, where food is an essential accompaniment to beverages. The menu now includes tea options, such as masala chai, and locally-inspired food offerings, all while retaining the global Starbucks signature. Despite this, Starbucks in India is still seen as a premium, aspirational brand, with visits often treated as an indulgence in cities outside the major metros.The conversation also highlights Starbucks' expansion strategy in India. Now present in 65 cities, with a new store opening every four days, Starbucks has successfully penetrated not just metropolitan areas but smaller towns, where it enjoys first-mover advantage. Sushant points out that there is significant aspirational value in these smaller markets, with consumers eager to experience the brand.The episode also touches on Starbucks' commitment to its employees, known as "partners". Tata Starbucks offers a 5-day work week, comprehensive health insurance, and supports education for employees and their families—values deeply embedded in both the TATA and Starbucks ethos. Sushant also shares insights into the success of Starbucks' all-female stores and their dedication to inclusivity.Wrapping up with a rapid-fire round, Sushant chats about latte art, marathons, and more, making this episode a must-listen for anyone interested in branding, hospitality, and the future of coffee culture in India.

Welcome to the 3rd season of Magazine St. Kitchen Presents Speak Greasy with Gauri Devidayal. In this highly anticipated premiere episode, Gauri sits down with Dylan Eitharong, the charismatic chef-owner of Haawm in Bangkok, often regarded as the bad boy of Thailand’s culinary scene. Dylan’s unique journey from America to Thailand is nothing short of fascinating, making this a must-listen for anyone passionate about food, travel, and culture.Born to a Thai father and an American mother, Dylan made a life-changing decision in 2019 to move to Thailand, initially to pursue love. However, this romantic adventure soon turned into a culinary mission. Starting with an Airbnb at his aunt's house, Dylan found himself consulting for restaurants and teaching cooking classes when the pandemic struck. This led to the creation of Haawm, a supper club that quickly became a hit in Bangkok’s dining scene.The name "Haawm" is particularly meaningful— it translates to “smell” in Thai and sounds like “home,” perfectly capturing the essence of Dylan’s approach to food. His cooking is unapologetically Thai, yet entirely his own, combining traditional recipes with his unique, bold flair. In this episode, Dylan opens up about overcoming imposter syndrome while living in America, where he struggled to present his dishes as authentically Thai. But once he returned to Thailand, he embraced his roots, cooking traditional recipes with a personal twist that truly represents his identity.Dylan’s supper club at Haawm has attracted a diverse clientele, with guests often forgetting that they are dining in a home rather than a traditional restaurant. His unapologetic and raw style of cooking has resonated with the older Thai generation, who appreciate his dedication to using locally sourced ingredients. However, his unconventional approach has been met with mixed reactions from younger, affluent Thais who are more accustomed to modern, quick-service dining.As the conversation unfolds, Gauri and Dylan delve into the pressures of the culinary world, discussing the impact of prestigious awards and lists like Asia’s 50 Best and the Michelin Guide. Dylan critiques the trend of restaurants focusing more on accolades than on the quality of their food, a practice he believes is detrimental to the Thai food industry. He also shares his belief that chefs should be present in their kitchens, rather than just lending their names to dishes without being involved in the cooking process.The episode concludes with a lighter discussion about Dylan’s extensive collection of tattoos, each with its own unique backstory. He also shares his love for Bombay, his second favourite city after Bangkok, and his fondness for Baghdadi in Colaba, a restaurant that reminds him of home.Don’t miss this captivating episode as Gauri and Dylan explore the intersections of food, culture, and personal expression in the culinary world. Tune in for an insightful conversation that is sure to resonate with foodies, travellers, and anyone interested in the art of authentic cooking.

In this compelling final episode of Magazine St. Kitchen x Thrive presents Speak Greasy Season 2, host Gauri Devidayal sits down with Pritha Thadani, the co-founder of Please See//, a premier branding and design agency based in Mumbai. Known for their innovative work in the tech and F&B sectors, Pritha and her husband Avinash have brought fresh perspectives to some of India’s most iconic brands.On Pritha’s debut podcast appearance, she delves into the heart of what makes branding essential in today’s crowded market. The conversation begins with the age-old question: what comes first, the product or the brand? Pritha shares her insights on how a decent product is essential, but it’s the brand that truly captivates and retains customers. She explains how Please See// views branding as giving a product life and identity that endures and resonates with consumers.The discussion covers how branding goes beyond logos, emphasising the importance of creating a personality for the brand that evolves with the consumer's journey. Pritha stresses the importance of observation in their work, encapsulated in their motto: "observe, observe, observe." They focus on understanding what excites customers, what emotions they bring, and what makes them return.Pritha and Avinash’s unique perspective as non-foodies working with top restaurants allows them to offer fresh insights into the dining experience. They highlight the significance of storytelling in branding and how keeping narratives simple yet compelling can significantly impact consumer loyalty.Pritha also touches upon the challenges of working as a branding agency, including managing client expectations and ensuring that the clients are as invested in the branding process as the agency is. She discusses the evolving landscape of the F&B market and the need for brands to stay ahead of the curve by continuously engaging with customers of all ages.The episode wraps up with a lighthearted glimpse into Pritha’s creative mind and personal life, including how she overcomes creative blocks through activities like running, gardening, and spending time with her daughter.Tune in to gain valuable insights into the world of branding from one of the industry’s leading experts and discover how Please See// is redefining brand identity in the competitive F&B sector.

In this engaging episode of Magazine St. Kitchen x Thrive presents Speak Greasy, host Gauri Devidayal sits down with Dina Weber, the dynamic founder and chief baker of SAPA Bakery in Mysore. Dina, a German native, shares her unique journey from traveling and backpacking across India to establishing a beloved bakery in the heart of Mysore.Dina’s passion for food led her to various projects across India, from permaculture farms to school kitchens and cafés. After two years of hopping between projects every few months, Dina decided it was time to start something of her own. She chose Mysore for its slower pace and has now been a resident for seven years.Starting from a home kitchen, Dina’s journey saw her moving to a small shared space and eventually to a full-fledged café inside a heritage bungalow. She aimed to provide Mysore with a bakery that was missing, one that she herself would be proud to visit. Despite the challenges of navigating Indian bureaucracy, she persisted, driven by her philosophy of quality and community.Dina’s dedication bore fruit when she opened SAPA Bakery just two weeks before the lockdown. The lockdown period allowed her to build a strong community of loyal customers who appreciated her quality. As restrictions eased, her business flourished, attracting visitors from big cities specifically to Mysore for her bakery’s delights.Dina emphasizes the importance of creating a safe, inclusive workplace at SAPA, with a team comprising 70% women, including many in leadership roles. She believes in continuous growth and reinvestment in her team, ensuring a supportive and enriching environment.In this episode, Dina shares invaluable insights into the bakery industry, her journey, and the importance of meticulous accounting from the start. She also discusses her workshops, which have empowered many to start their own brands, contributing to a thriving bakery industry.Dina’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.

In Episode 7 of Magazine St. Kitchen x Thrive presents Speak Greasy with Gauri Devidayal Season 2, we delve into the fascinating Indian coffee industry with Yahvi Mariwala, the Co-Founder of Nandan Coffee. Yahvi, a third-generation coffee grower, shares the rich legacy of Nandanvan Estate in Kodaikanal, where her family has been cultivating organic coffee since the 1960s. Originally a passion project by her grandparents, Nandan Coffee has now evolved into a recognised brand under the dynamic leadership of the sister duo - Yahvi and Parthavi Mariwala.Gauri and Yahvi reminisce about their first meeting as stall owners at a farmers' market in 2017, setting the stage for a deep dive into the coffee business. Yahvi recounts her journey from taking a gap year in Kodaikanal to test the waters to now single-handedly, rebranding and marketing Nandan Coffee to Indian consumers. She emphasises the recent explosion of coffee culture in India, comparing it to the appreciation of fine wines, and discusses the factors contributing to this growth, including increased travel, access to information, and improved ease of doing business.Yahvi candidly shares her challenges and learnings, from cold calling restaurants to educating baristas about coffee processes and equipment. The episode also highlights the collaboration between Nandan Coffee and Gauri's restaurants namely The Table and Mag St., demonstrating the importance of understanding a restaurant's specific needs.Listeners will gain insights into differentiating a coffee brand in a competitive market, the significance of organic certification, and the importance of bridging the gap between farmers and consumers. Yahvi also introduces Nandan's initiative to support local farmers through a cooperative model, enhancing their ability to process and sell coffee under the Nandan brand.Tune in to explore the burgeoning coffee industry in India, the future prospects for tier 2 cities like Jaipur, and the diverse sub-industries within the coffee sector. Whether you're a coffee enthusiast or an aspiring entrepreneur, this episode offers valuable perspectives on navigating and thriving in the coffee business.

Welcome to Episode 6 of Magazine St. Kitchen x Thrive presents Speak Greasy with Gauri Devidayal Season 2. In this episode, we delve into the world of culinary innovation and cultural exchange with our dear friends from The Soul Company: Somanna 'Som' Muthanna (CEO & Founder) and Diganta 'Diggy' Chakraborty (Head of Brand).The Soul Company stands as a beacon of creativity and connection in the F&B industry, curating immersive experiences that transcend borders. Born amidst the challenges of the pandemic, they quickly pivoted to pioneer new dining trends, including intimate chef tables and standalone events. At the heart of their mission lies a deep commitment to fostering meaningful relationships within the F&B community. As we explore their journey, listeners gain insight into the evolving landscape of exclusive dining and accessible culinary experiences.From the vibrant streets of Mumbai to their now-second-home Singapore and beyond, The Soul Company celebrates the diverse flavors and cultural tapestry of South East Asia. Through meticulous curation and a keen understanding of local nuances, they showcase the best of each destination's culinary scene. The conversation also delves into the significance of culinary awards in recognizing excellence within the industry. While they serve as a marker of achievement and a great tool to move the PR needle, Som and Diggy emphasise the importance of integrity and transparency in such accolades.Lastly, we examine the art of pricing experiences, challenging listeners to consider the true value of a memorable meal beyond its monetary worth. Through thoughtful reflection and engaging discussion, we aim to inspire a deeper appreciation for the artistry and craftsmanship behind every dining experience - from all the varied options available to a customer today.Join us as we embark on a journey of culinary exploration and cultural discovery in Episode 6 of Speak Greasy. Whether you're a seasoned food enthusiast or simply curious about the evolving world of F&B, there's something for everyone at the table.

Welcome to Episode 5 of Magazine St. Kitchen x Thrive presents Speak Greasy Season 2, where Gauri Devidayal delves into Karan Chechani, Dhruv Dewan, and Krishi Fagwani, the brilliant minds behind the transformative journey of Thrive's evolution from Hashtag Loyalty.From their roots at EY India to college and school connections, the trio's diverse backgrounds converged to pioneer Thrive's mission. Explore the dynamics of loyalty programs, including Starbucks', and the resilience of F&B businesses amidst the pandemic. Discover the integral role of logistics, the impact of delivery aggregators like Swiggy and Zomato, and the nuances of customer satisfaction in food delivery. From the intricacies of logistics to the pitfalls of delivery aggregators, the team navigates through the complexities of the food commerce and technology industry with resilience and innovation.Discover how Thrive is redefining food discovery and ordering with its conversation platform, bridging the gap between content, community, and commerce. Explore the future of food and tech, from drone deliveries to the rising trend of pick-ups and takeaways, and envision a world where food commerce becomes transparent and beneficial for all stakeholders.Tune in to gain valuable perspectives on entrepreneurship, navigating challenges, and envisioning the future of food and tech. Whether you're an aspiring entrepreneur, F&B enthusiast, or tech aficionado, this episode offers a rich tapestry of insights and inspiration.

Join Gauri Devidayal in an enriching conversation with Anuradha Joshi Medhora, founder of Charoli Foods, on Episode 4 of Magazine St. Kitchen x Thrive presents Speak Greasy Season 2. Anuradha takes us on a culinary journey through the history and geo-politics of Madhya Pradesh's Malwa cuisine, offering insights into the royal culinary traditions of her hometown.From learning to cook from her grandparents to navigating the challenges of starting her business during Covid-19, Anuradha shares heartfelt stories and invaluable lessons. Discover the fascinating history of Malwa, the unique cooking styles influenced by neighboring states, and the multi-flavor profile of Madhya Pradesh food. Dive deep into the world of home chefs and supper clubs, and learn about the importance of constantly learning and upskilling in the F&B industry. This episode concludes with an exploration of the myths surrounding veg biryani and the actual technique of making this beloved dish.Tune in to explore the intersection of history, culture, and cuisine in this captivating episode of Speak Greasy.

On Episode 3 of Magazine St. Kitchen x Thrive presents Speak Greasy with Gauri Devidayal, designer turned cook Anurag Arora spills the beans on selling out his home pop-ups tickets in 1 minute, growing up in a vegetarian Punjabi family, his food obsessions and phases and everything in between.Join Anurag as he traces his journey as a budding chef in a socialite mother's kitchen, becoming the popular 'nanni' chef and eventually building the global UI/UX for Uber Global, amongst other bigwigs. In a changing F&B scape post COVID, Anurag, like many other cooks across the world, experimented with hosting friends, family and guests at residential pop ups, and has not looked back. After the success of The Brunch Club and Fried Chicken & Flowers, Anurag's latest, Apartment challenges the very notion of fine dine 'restaurants' in India.Make a beeline for a hilarious and engaging conversation about design, breaking barriers and putting oneself out on a plate - in branding and from the kitchen!

Join Gauri Devidayal on Episode 2 of Magazine St. Kitchen x Thrive presents Speak Greasy as she shares tales, trials and tips with the Ghee Roast Queen of India - Shriya Shetty, and co-founder of Mangalore’s hippest artisanal bakery & cafe, Buttercream Co. AKA BuCo. Armed with a B.Com degree, a young Shriya stepped into the challenging F&B world in 2012 and hasn’t looked back since. From staging at Ellipsis & Gaggan and turning down scholarships to championing Kannada and Mangalorean cuisine across the world, one kitchen at a time, Shriya’s journey is for any one who believes in the maxim ‘if there is a will, there is a way’ - gender, education, distance no bar.Keep your chips and tissues ready, because this chat’s going to make you laugh, swear, question and relearn everything you thought you knew about the F&B industry. All’s in a day’s work if you have a solid foundation, ambitious goal and a partner that is the wind beneath your wings.Tune in.

Join host Gauri Devidayal for an enlightening journey into the heart of India's culinary heritage with the debut episode of Speak Greasy Season 2, proudly presented by Magazine St. Kitchen & Thrive. In this captivating installment, we explore the storied legacy of Parsi Dairy Farm (PDF), India's oldest dairy brand, now spanning over a century. Delve into the intricacies of PDF's enduring success with insights from Sarfaraz K. Irani, Sales Director, and Parvana S. Mistry, Operations Director, both representing the esteemed fourth generation of PDF's ownership.Discover the secrets behind sustaining a global business within the confines of a family framework, as Sarfaraz and Parvana share their personal reflections on the challenges and triumphs inherent in such a unique endeavor. At the heart of PDF's unparalleled legacy lies a commitment to unwavering consistency, exemplified through time-tested recipes devoid of any artificial additives. Journey with us as we uncover the essence of PDF's iconic Blue Brigade and the cherished Parsi Dairy Farm shop at Marine Lines, Mumbai. Gain valuable insights into navigating the complexities of modern food delivery platforms while maintaining a steadfast dedication to conscious growth over unchecked expansion.Prepare to be inspired as we unravel the timeless principles underpinning PDF's enduring success, serving as a beacon of tradition and quality for millions across the nation.

In the finale of Magazine St. Kitchen x Singapore Tourism Board presents Speak Greasy Season 1.2, Gauri Devidayal engages in a thought-provoking conversation with Paul Liew, the Co-Owner of Keng Eng Kee Seafood, Singapore. The discussion revolves around the intricate dynamics of expanding a family business, touching on the challenges of passing down trade secrets and maintaining the delicate balance between growth and protecting proprietary dishes. Paul shares the evolution of KEK, offering a glimpse into their philosophy of brand building, emphasizing employee trust, and navigating the transition from a local gem to an international culinary presence.Explore the nuanced world of culinary entrepreneurship as Paul delves into the restaurant's strategies for brand building both locally and internationally. Gain valuable insights into their experiences with global pop-ups and learn how Keng Eng Kee Seafood has successfully retained authenticity while expanding into new markets. The podcast provides a deep dive into the intersection of tradition and modernity in the culinary landscape, offering a compelling narrative of the restaurant's journey and the secrets behind their sustained success.

In the 3rd episode of Magazine St. Kitchen x Singapore Tourism Board presents Speak Greasy, Gauri Devidayal engages in a captivating conversation with Michael Ker, Owner, Kway Guan Huat Joo Chiat Popiah. With a legacy spanning three generations, Michael shares the profound journey of preserving and evolving the tradition of popiah making. From the meticulous art of crafting popiah skins to the cultural significance of the delicacy in Singaporean festivities, the episode explores the rich tapestry of this 90-year-old family business. Gain a deeper understanding of the challenges and triumphs faced by a traditional enterprise, as Michael envisions steering Kway Guan Huat Joo Chiat Popiah towards a remarkable centennial milestone.

In this episode, Gauri Devidayal delves into the world of craft distilling with Jamie Koh, the founder of Brass Lion Distillery, Singapore. From her early days as a restaurateur in the US to navigating the complexities of launching a gin brand in Singapore, Jamie shares the remarkable journey that led to the creation of Brass Lion. Learn about the unique challenges faced during the three-year licensing process and the dedication to crafting distinctly Singaporean gins. Discover the stories behind Brass Lion's innovative offerings and hurdles as Jamie discusses her vision for the brand's international expansion. Join us for an insightful conversation that provides a behind-the-scenes look into the world of craft spirits.

Join Gauri Devidayal and Renjie Wong, Area Director of the Singapore Tourism Board in Mumbai, for a delectable exploration of Singaporean gastronomy in the premier episode of Magazine St. Kitchen x Singapore Tourism Board Presents Speak Greasy With Gauri Devidayal Season 1.2.Dive into the impact of prestigious awards like Asia's 50 Best on Singapore's culinary scene. Discover the evolution of Singapore's food landscape, from iconic hawker centers to fine dining, and understand its unique position in global gastronomy through the eyes of Renjie Wong as her reveals his favorite local spots, uncovering the secrets behind Singapore's renowned chicken rice and Bak Kut Teh. It's the best hack to get insider insights into speakeasy bars, and explore the vibrant world of Singaporean food culture.Tune in for an enticing culinary journey. Don't miss this chance to savor the diverse tastes of Singapore and immerse yourself in the heart of its culinary wonders!

Join Gauri Devidayal in a conversation with Madhav Dayal, the 27-year-young head chef of Miguel's Cocktails & Petiscos in Goa. From his early days experimenting with caramel custard at the age of 10 to his global culinary experiences at Gaggan and working alongside celebrated Chef Ritu Dalmia, this podcast offers a rich tapestry of Madhav's culinary journey. Madhav's commitment to lifelong learning, dedication to providing top-notch dining experiences and love for Delhi's street food create a rich narrative of his culinary adventures.

Episode 8 of Speak Greasy welcomes you to the culinary world of Chef Seefah Ketchaiyo, Co-owner, Mumbai's Seefah Restaurant and Kembara Hyderabad. The episode unfolds as a flavorful narrative, exploring the origins of Seefah, a name chosen with deep significance to partnering with her husband Chef Karan Bane, their shared passion for culinary excellence and the challenges faced in bringing their dream restaurant to life. More than a culinary tale, this episode is a testament to resilience and creativity, offering a behind-the-scenes glimpse into the transformative journey that turned Seefah into a space where flavors thrive, and diners experience Asian street food flavours with a nuanced flair.

Embark on a journey with Gauri Devidayal as she explores the world of Japanese food culture with Chef Brehadeesh aka Breddie. We have the Japanese Mint, the CBSE Hindi book and the South Indian Institute to thank for Breddie's Pune-based Japanese restaurant, Ginkgo. Breddie shares his journey of his love for the Land of The First Sun while giving an educational guide about the F&B culture. Tune in for what promises to be a crash course on Japan, and the most interesting episode of Speak Greasy.

In this episode of Speak Greasy, Gauri Devidayal chats with consultant-turned-culinary hit Chef Sandeep Sreedharan. Esca Brahma, as he is popularly known, shares how his corporate life played a role in F&B journey, following his vision over money, and starting a second innings at the age of 45. Tune in to know more about Sandeep's journey and what goes behind launching a restaurant (or 2) in Goa.

Join Gauri Devidayal as she chats with Chef Mohib Farooqui, culinary professor par excellence and founder of Accentuate Food Lab, Aurangabad. Exciting stories of serving Hillary Clinton, working in Sydney and discussing the future of the culinary education space - this episode has it all. Follow along the story of this chef who is on his way to put Aurangabad on India's culinary map!

On this exciting episode of Speak Greasy, Gauri Devidayal invites Azmat Ali Mir, the founder of Sarposh - a restaurant specializing in Kashmiri cuisine in Bangalore. Discover the intriguing journey behind Azmat's venture, her passion for bringing Kashmiri culture and flavors to the forefront, delving beyond Wazwan cuisine and unearthing tales about Kashmiri food. Get ready to savor the essence of Kashmir in this delightful conversation!

Join Gauri Devidayal as she dives into conversation with Australian celebrity chef - Sarah Todd. Former model turned restaurateur, Sarah talks about her journey and her passionate love for India and its chillies. After her stints at MasterChef Australia (2014 & 2022), she has cooked for the Australian Open and has launched restaurants in Goa and Mumbai. Follow along the story of Sarah whose love for Aloo Gobi and Kheema has made her a popular name in India!

Join Chef Luke Robinson as he shares his culinary journey, from working at iconic restaurants like The Fat Duck and Nobu to helming the kitchen at Evelyn’s Table in London and now, sharing his global influence and ingredient-focused approach as Executive Head Chef at The Table, Mumbai. Listen in for fascinating stories, cooking tips, and insights from this talented chef as gives a ringside view into some of the best restaurants in the world!

Welcome to the first episode of Speak Greasy! Join Gauri Devidayal as she interviews husband Jay Yousuf, the mastermind behind Mumbai's Magazine St. Kitchen and Co-Founder, Food Matters Group.Discover the fascinating journey of how this unique culinary playground was born in the heart of an industrial area and transformed into a platform for top chefs to showcase their talents. From secret supper clubs to hosting top-notch chefs, this unique kitchen has seen it all. Learn about its evolution during the COVID-19 pandemic, from supplying bread to becoming a full-fledged bakery.Tune in for anecdotes, laughter, and a sprinkle of the unexpected in this delicious conversation!