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.

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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.

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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.

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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.

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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.