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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.
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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.
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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.
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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.
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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.
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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.
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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!
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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.
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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.
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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.
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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.
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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.
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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!
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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.
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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.
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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.
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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.
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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!
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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!
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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!
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