Speak Greasy with Gauri Devidayal

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.

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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.