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.