Big Food Energy

Behind The By-lines: Priya Krishna (The New York Times), Anisha Rachel Oommen (Goya Journal), and Smitha Menon pull back the curtain on what it means to write about food today.Amuse-Bouche: Food as a lens into caste, class, politics, and identity;  and why the table is still one of the last places we can have hard conversations.Main Course: The blurred lines of PR and journalism, maintaining professional boundaries as a food writer, and what “good taste” means when dining out becomes social currency. Quick Bites: From Indian English prose to plastic tablecloths and dosa definitions, how language and aesthetics shape whose food stories get told.In the Margins: On AI, the future of media, and why being a food journalist is less about hype and more about holding power to account, one story at a time.This episode is fact checked, double spiced, and just the right amount of sweet, which means the Bombay Bhel Chikki by Bombay Sweet Shop was the only sensible pairing, really.– – –Host: Smitha MenonWe’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.inThis is a Maed in India production.Creative Director: Mae Mariyam ThomasProject Manager: Shaun FanthomeProducer: Meghna Gulati Co-Producer: Rachna Sukuru Animation: Alika GuptaVideo Editor: Kaval ChaudharyVideo Guidance: Jishnu GuhaSound Mixing Engineer: Kartik KulkarniOn-Location Sound Engineer: Nihar TemkarProduction Assistant: Natasha VakilArtwork: Jishnu Bandyopadhyay

Rasam for Two: Akhil Iyer of Benne in Bombay and Kavan Kuttappa of Naru Noodle Bar on going hyper-local with dosa and ramen.Bangalore Special: Growing up in Bangalore, experiencing local and global cuisine, and tying that childhood nostalgia into their respective microdiners.Main Course: Building an entire business around a single dish, and the role of social media in creating hypeBroths & Chutneys: Rethinking what “authenticity” really means, and how dosa and ramen are finding  new homes in urban India y today.No By Two: Striking a balance between authenticity and adapting to consumer needs, and plans of expansion.Today’s episode is crunchy, chaotic, and slightly addictive. So obviously, I had to pair it with Choco Butterscotch Barks by Bombay Sweet Shop.– – –Host: Smitha MenonWe’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.inThis is a Maed in India production.Creative Director: Mae Mariyam ThomasProject Manager: Shaun FanthomeProducer: Meghna Gulati Co-Producer: Rachna Sukuru Animation: Alika GuptaVideo Editor: Kaval ChaudharyVideo Guidance: Jishnu GuhaSound Mixing Engineer: Kartik KulkarniOn-Location Sound Engineer: Nihar TemkarProduction Assistant: Natasha VakilArtwork: Jishnu Bandyopadhyay

Chef’s Table: Saransh Goila of the famed Goila Butter Chicken is on a mission to bring a fresh take on the classic dish and entrepreneurship.Appetiser: From pop-ups to over a 100 kitchens, how Saransh’s ambitions turned the classic butter chicken into a global culinary experience.  Main Course: Crafting experiences for consumers, building structures for acquisition, and navigating the hard truths of profitability vs. creativityCombos: How to keep creativity alive when running a business and navigating being a chef and creator in an era of  “chefluencers”. Delishaaas: Finding meaning beyond likes and metrics, the power of mentorship, and why telling India’s food story will always be worth it.This one’s a deep dive into creator ambitions, delivery numbers, desi cravings, and digital-first food. I mean, what else but Chocolate Butter Cookies by Bombay Sweet Shop for that kind of comfort math?– – –Host: Smitha MenonWe’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.inThis is a Maed in India production.Creative Director: Mae Mariyam ThomasProject Manager: Shaun FanthomeProducer: Meghna Gulati Co-Producer: Rachna Sukuru Animation: Alika GuptaVideo Editor: Kaval ChaudharyVideo Guidance: Jishnu GuhaSound Mixing Engineer: Kartik KulkarniOn-Location Sound Engineer: Nihar TemkarProduction Assistant: Natasha VakilArtwork: Jishnu Bandyopadhyay

On the Brew Board: Vinesh Johny of Lavonne Academy of Baking Science and Pastry Arts, Kopitiam Lah, and LICKLocal Roast: How a college kid’s idea turned into Lavonne Academy, arguably India’s best pastry schoolSoups and Short Eats: The creative process, the evolution of India’s pastry scene, and the tightrope walk of scaling up without selling outHouse Special: Holistic hospitality: – from Lavonne’s classroom, Kopitiam Lah’s coffee culture, to the ice cream fueled frenzy of LICKChef’s Blend: The wild side of dessert innovation, the Indian ingredients he’s most excited about, and why VC money can’t buy soul.From The Counter: From finding Bangalore’s sweet spot for global flavours to the power of patience and practicePastry: Leadership, team spirit, parenthood, and chocolate flutes.This episode is about breaking moulds and finding flavour in unlikely places, so what better pairing than Chilli Cheese Bhujia by Bombay Sweet Shop – fiery, cheesy, and impossible to put down.– – –Host: Smitha MenonWe’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.inThis is a Maed in India production.

On the Kitchen Counter: Ritu Dalmia of DIVA, Cittamani, and moreThe Mise en Place: From a childhood fear of Indian cuisine to reimagining it with her signature global flair.Full Course: How a single idea turned into a restaurant empire – built on impulse, experimentation, and the power of passion.Cultural Garnish: Blending Italian simplicity with Indian complexity, and finding unexpected overlaps in two rich food traditions.Inside the Kitchen: Leadership lessons, mentorship mindsets, and creating safe spaces for teams to thrive.Catering Spread: Why catering isn’t just about feeding people – it’s about telling a story and making every bite memorable.Finishing Touches: Advocating for LGBTQ rights, learning to balance ambition and self-care, and the future of dining done her wayMy chat with Ritu was a little messy, a little salty, and filled with lots of stories. Obviously, I had to go with something classic but punchy, like the Roasted Makhana & Peanut Chikki by Bombay Sweet Shop.– – –Host: Smitha MenonWe’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.inThis is a Maed in India production.Creative Director: Mae Mariyam ThomasProject Manager: Shaun FanthomeProducer: Meghna Gulati Animation: Alika GuptaVideo Editor: Kaval ChaudharyVideo Guidance: Jishnu GuhaSound Mixing Engineer: Kartik KulkarniOn-Location Sound Engineer: Nihar TemkarProduction Assistant: Natasha Vakil and Rachna SukuruArtwork: Jishnu Bandyopadhyay

Yellow Plates For Two: Asha Jhaveri and Niva Zaveri, two of four generations behind Mumbai’s most beloved chaat institution, Swati SnacksStarters: The origin story of Swati Snacks – a tiny kitchen in Tardeo that sparked a Gujarati food revolution, and why quality always trumps quantityMain Course: Navigating family dynamics in business, balancing tradition with innovationTraditional Specialities: Lessons in humility, the role of social media, and the art of balancing customer nostalgiaBeverages: The charm of Swati and maintaining flavour and consistency across generations while innovating for the futureLunch Box Take-Away: Building relationships, training staff from the ground up, and unique food combinationsThis episode is all about familiarity, comfort, and an iconic Mumbai institution. Sounds to me like the perfect excuse to bring in the Coconut Caramel Patissa Indie Bar by Bombay Sweet Shop.– – –Host: Smitha MenonWe’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.inThis is a Maed in India production.Creative Director: Mae Mariyam ThomasProject Manager: Shaun FanthomeProducer: Meghna Gulati Animation: Alika GuptaVideo Editor: Kaval ChaudharyVideo Guidance: Jishnu GuhaSound Mixing Engineer: Kartik KulkarniOn-Location Sound Engineer: Nihar TemkarProduction Assistant: Natasha Vakil and Rachna Sukuru Artwork: Jishnu Bandyopadhyay

On The Round Table: Roni Mazumdar and Chintan Pandya of Unapologetic Foods (Dhamaka, Semma, Naks, Masalawala & Sons, and more)Pots and Platters: From Kolkata and Mumbai roots to Michelin-starred tables in New York City, the journey of crafting unapologetic Indian foodBrunch Thali: Challenging perceptions of Indian cuisine, the power of cultural identity, and why authenticity beats trend-chasing every timeThe Unapologetic Experience: Fighting battles within your own community, and building the future of Indian food by empowering the next generationKuchh Meetha: The barriers Indian chefs face abroad, and why a Michelin star isn’t the ultimate goalPeena (Pairing): Navigating restaurant partnerships and the unspoken rules of successChakhna: A rapid-fire segment of unapologetic takes on everything from street food to soul food – and the beautiful, messy craft of running a kitchen– – –Host: Smitha MenonWe’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.inThis is a Maed in India production.Creative Director: Mae Mariyam ThomasProject Manager: Shaun FanthomeProducer: Meghna Gulati Animation: Alika GuptaVideo Editor: Kaval ChaudharyVideo Guidance: Jishnu GuhaSound Mixing Engineer: Kartik KulkarniOn-Location Sound Engineer: Nihar TemkarProduction Assistant: Natasha Vakil and Rachna SukuruArtwork: Jishnu Bandyopadhyay

Behind the Delivery Curtain: Rohit Kapoor, CEO of Swiggy’s Food MarketplaceServd: A taste of street food memories and navigating India’s diverse culinary landscapeOrder Placed: The balancing act of convenience vs. tradition and adapting to a country of many palatesSnaccables: From premium home dining to the rise of QSRs, and the unstoppable influence of social mediaFoodie’s Dessert: A candid look at restaurant marketing, healthy friction with partners, and the evolving art of feeding India’s cravingsFrom the Counter: Future-proofing food delivery, celebrating Indian festivals through flavour, and the bigger picture of building trust in the restaurant worldThis episode is layered with hustle and vision, and finished with a perfect glaze. Clearly, Bombay’s 3-Layer Chocolate Fudge by Bombay Sweet Shop was the only way to go.– – –Host: Smitha MenonWe’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.inThis is a Maed in India production.Creative Director: Mae Mariyam ThomasProject Manager: Shaun FanthomeProducer: Meghna Gulati Co-Producer: Rachna Sukuru Animation: Alika GuptaVideo Editor: Kaval ChaudharyVideo Guidance: Jishnu GuhaSound Mixing Engineer: Kartik KulkarniOn-Location Sound Engineer: Nihar TemkarProduction Assistant: Natasha VakilArtwork: Jishnu Bandyopadhyay

Chef’s Table: Three Michelin-starred chef Himanshu Saini of Trèsind Studio, Dubai Appetiser: His culinary origin story – from cooking at home to leading one of Dubai’s most talked-about fine dining kitchensMain Course: Patience as a secret weapon, the power of teamwork, and why Indian cuisine deserves its moment on the global stagePairing: Spices as superpowers, changing perceptions of Indian food, and the joy of blending old with newHouse Special: Michelin stars and why Indian hospitality goes beyond the plateFrom the Counter: Crafting tasting menus, khichdi reinventions, and the role of storytellingDessert: Honest reflections on the future of modern Indian diningUpdate: Shortly after this episode was recorded, Trèsind Studio received its long overdue third star at the MICHELIN Guide ceremony in Dubai held in May 2025. This makes Trèsind the only Indian restaurant worldwide to have been awarded three stars, giving Indian cuisine its moment on the world stage.This episode is bold, precise, and plated to perfection. Naturally, it needs something indulgent and elevated, like the 54.5% Dark Chocolate Indie Katli Bites by Bombay Sweet Shop.– – –Host: Smitha MenonWe’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.inThis is a Maed in India production.Creative Director: Mae Mariyam ThomasProject Manager: Shaun FanthomeProducer: Meghna Gulati Animation: Alika GuptaVideo Editor: Kaval ChaudharyVideo Guidance: Jishnu GuhaSound Mixing Engineer: Kartik KulkarniOn-Location Sound Engineer: Nihar TemkarProduction Assistant: Natasha VakilArtwork: Jishnu Bandyopadhyay

Table for Two: Restaurateurs AD Singh (Olive, Monkey Bar, SodabottleOpenerWala, etc) and Riyaaz Amlani (Social, Smoke House Deli, BANNG, etc)Starter: A throwback to the early days – Mocha mugs, Olive nights, and the quiet beginnings of a restaurant revolutionMain Course: Scaling with soul, shaping food culture, and why the best restaurants are more than what’s on the platePairing: Local pride, Catering to Gen Z, Investor Pressures, and the Unexpected Cost of Being CoolHouse Special: How to build spaces people return to, why India needs a robust nightlife scene, and what the future of dining might actually look likeFrom the Counter: Government red tape, nightlife nostalgia, and scaling with integrityDessert: Bizarre food inventions and cultural hot takesThis episode is nostalgic, punchy, and just the right amount of unfiltered. Pair it with the Coffee and Dark Chocolate Indie Katli Bars by Bombay Sweet Shop.Host: Smitha MenonWe’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.inThis is a Maed in India production.Creative Director: Mae Mariyam ThomasProject Manager: Shaun FanthomeProducer: Meghna Gulati Animation: Alika GuptaVideo Editor: Kaval ChaudharyVideo Guidance: Jishnu GuhaSound Mixing Engineer: Kartik KulkarniOn-Location Sound Engineer: Nihar TemkarProduction Assistant: Natasha VakilArtwork: Jishnu Bandyopadhyay

Michelin-starred khichdi, food delivery algorithms, multi-generational Gujarati eateries, fermentation discourse, and the unapologetic rise of dosa – India isn’t just having a food moment, it’s leading a food movement.Hosted by food journalist Smitha Menon, Big Food Energy is back for Season 2 with more high-flavour conversations from the heart of India’s food evolution. From fine dining to street side snacks, kitchen labs, and diner preferences, this season serves up conversations with chefs, restaurateurs, aggregators, and food thinkers who are rewriting the rules and taking up space on the global culinary stage.Featuring guests Chef Himanshu Saini of Trèsind Studio, Chef Partner Chintan Pandya and CEO Roni Mazumdar of Unapologetic Foods, Chef and Educator Vinesh Johny of Lavonne, CEO of Swiggy Food Marketplace Rohit Kapoor, Food Writers Priya Krishna of NY Times and Anisha Oommen of Goya Journal, and so many more. Expect sharp insights, spicy takes, and stories that linger like your favourite comfort food.Host: Smitha MenonWe’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.inThis is a Maed in India production.Creative Director: Mae Mariyam ThomasProject Manager: Shaun FanthomeProducer: Meghna Gulati Animation: Alika GuptaVideo Editor: Kaval ChaudharyVideo Guidance: Jishnu GuhaSound Mixing Engineer: Kartik KulkarniOn-Location Sound Engineer: Nihar TemkarProduction Assistant: Natasha VakilArtwork: Jishnu Bandyopadhyay

In this episode, we’re catching up with Prateek Sadhu, the chef with a fire in his belly and a bold vision called Naar — a one-of-a-kind fine dining spot tucked away in the foothills of the Himalayas. Prateek made waves as the head chef at Masque, crowned India’s best restaurant by Asia's 50 Best, before deciding to trade the city hustle for a mountain adventure. It's now Naar's first anniversary and Prateek has won multiple awards and accolades, including the Chef of the Year award at Conde Nast Traveller's Top Restaurant Awards. Join us as we chat about his leap, dive into his passion for "Himalayan-forward cuisine," and hear the real story behind setting up a fine dining gem far away from the urban buzz. Is it everything he dreamed of? Don't forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food! 🍽️🔥 Created By Smitha Menon In Association With Creators Journal Executive Producer: Shivam Srivastav Written and Hosted By Smitha Menon Edited by: Freehulancer

On this episode of #BigFoodEnergy, we're sitting down with Rishi Khiani, Karan Khetrapal, and Rachel Goenka, the folks behind Kaam.com, a platform that’s tackling one of the biggest challenges in the hospitality industry—labour shortages. Kaam.com is an industry-backed staffing and employment platform designed to create opportunities for both job seekers and businesses. We’ll explore how Kaam.com goes beyond just job placement by offering skilling, training, and even financial inclusion for the communities they serve. Listen in as we dive into how this platform is not only addressing the current labour crisis but also shaping the future of the hospitality workforce. Created By Smitha Menon In Association With Creators Journal Executive Producer: Shivam Srivastav Written and Hosted By Smitha Menon Edited by: Freehulancer

What if the secret to building a successful craft beer business wasn’t only about brewing great beer? In this episode of Big Food Energy, we dive into the story of how Nakul Bhonsle, the founder of Great State Aleworks, turned an unexpected strategy—his community—into the backbone of his brand’s success. From tapping into local networks to fostering a loyal fan base, learn how this craft beer entrepreneur used the power of community to grow from a small operation to a booming, global business. Whether you're a brewer, entrepreneur, or just curious about the power of people, this episode will inspire you! Created By Smitha Menon In Association With Creators Journal Written and Hosted By Smitha Menon Executive Producer: Shivam Srivastav Edited by: Freehulancer Podcast Resources: Great State Aleworks: https://www.instagram.com/greatstate.aleworks/ Brewing Up a Business - Adventures in Beer from the Founder of Dogfish Head Craft Brewery: https://www.amazon.in/Brewing-Up-Business-Adventures-Founder/dp/0470942312

In this episode, we sit down with Chef Deepanker Khosla, the visionary behind Haoma, Bangkok's Michelin-starred restaurant renowned for its groundbreaking sustainability practices. From winning the Sustainable Restaurant of the Year award at Asia’s 50 Best Restaurants to redefining what it means to be an eco-conscious eatery, Chef Khosla shares his insights on how sustainability shapes every aspect of Haoma. Tune in to discover the challenges, innovations, and philosophies that drive one of the world's most sustainable restaurants. Created By Smitha Menon In Association With Creators Journal Written and Hosted By Smitha Menon Executive Producer: Shivam Srivastav Edited by: Freehulancer

In this episode of Big Food Energy, we’re chatting with Alina Alam, founder of Mitti Cafe, a groundbreaking social initiative changing the landscape of inclusivity in the food industry. The chain started as a single cafe in Bengaluru in 2017 and has since expanded to 38 outlets in corporate spaces, malls, and airports in major cities like Delhi and Mumbai. It recently opened a location on the campus of the Supreme Court of India and the Rashtrapati Bhavan! 🚀 We explore how Alina uses the power of food to empower and uplift those with special needs across India. Listen in for insights into how businesses can create meaningful change through diversity and representation. 🔔 Subscribe to our channel for more inspiring stories from the world of food Created By Smitha Menon In Association With Creators Journal Written and Hosted By Smitha Menon Executive Producer: Shivam Srivastav Edited by: Freehulancer Mitti Cafe’s Website: https://www.mitticafe.org/what-we-do

In this episode of Big Food Energy, we're chatting with Samyukta Nair, the visionary restaurateur behind some of London's most sought-after dining spots, including Jamavar, Bombay Bustle, Socca, Koyn, and MiMi Mei Fair. Samyukta has hospitality in her DNA, hailing from the renowned Nair family, founders of the prestigious Leela Hotels group. In this episode, we delve into how Samyukta has harnessed her family's legacy to carve out her own path as an award-winning restaurateur and entrepreneur. Discover her secrets to developing unique restaurant concepts that thrive in London's highly competitive culinary scene. From her creative process to the challenges she's overcome, Samyukta shares invaluable insights into building a successful restaurant empire. Whether you're a food enthusiast or an aspiring entrepreneur, you won't want to miss this inspiring conversation with one of the industry's most dynamic leaders. Tune in to learn how Samyukta Nair continues to elevate London's dining experience and redefine modern hospitality. Entrepreneurship, Hospitality, London's Top Restaurants, Samyukta Nair

While retiring and running a bar is a dream that many people have, few understand what really goes on behind the scenes and how to build a sustainable business. In this new episode of Big Food Energy, we're chatting with Pankaj Balachandran of Countertop Collective, the company behind some of the coolest bar programs in the country. Pankaj has worn many hats—sommelier, hotelier, restaurateur, and entrepreneur. With Countertop, Pankaj offers a range of consulting services that promise to significantly raise F&B standards in India. Even though Countertop has only been around for a few years, Pankaj’s skills have attracted national and international bars many of which have gone on to win big at international awards. In this episode, we're talking about how Pankaj and his team work to craft award-winning bars, cocktails and more! Created By Smitha Menon In Association With Creators Journal Executive Producer: Shivam Srivastav Written and Hosted By Smitha Menon Editor: Edify Artwork: Jishnu Bandyopadhyay

In this episode, we sit down with Chaitanya Muppala, the innovative CEO of India's first craft chocolate company. After 13 successful years transforming the Indian sweets and snacks industry at his family business, Almond House, Chaitanya is now turning his attention to chocolate. Chaitanya Muppala is not just any chocolatier. By leveraging AI and blockchain technology, he is pioneering a new era of transparency in the supply chain, putting Indian cacao beans on the global map. His unique approach blends Hyderabad’s tech expertise with the rich tradition of Indian flavours, creating a chocolate experience like no other. Executive Producer: Shivam Srivastav Written and Hosted By Smitha Menon Artwork: Jishnu Bandyopadhyay

In this episode, we speak to Sumesh Govind, owner of Paragon, a chain of restaurants based in South India & Dubai serving home-style Kerala cuisine. Earlier this year, Paragon ranked #5 in the most legendary restaurants in the world list by Taste Atlas, an online food guide. Sumesh is known as the person who revolutionised the dining landscape of Kerala owing to his ability to turn his biggest adversities into his greatest strengths. His slow-cooked insights build up to reveal a sharp business acumen worthy of a mentor for those aspiring to be part of this industry. Created By Smitha Menon In Association With Creators Journal Executive Producer: Shivam Srivastav Written and Hosted By Smitha Menon Editor: Edify Artwork: Jishnu Bandyopadhyay