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PODCAST

Big Food Energy

Hosted by renowned food journalist Smitha Menon, Big Food Energy isn’t just talking about food, it’s celebrating a movement that’s reshaping India’s culinary landscape. Expect insightful conversations about everything from the inception of Michelin-starred khichdi, food delivery algorithms, and the unapologetic rise of dosa as a global icon. Created & Hosted by Smitha Menon This is a Maed in India Production

arts food

All Episodes

00:39:09

Food Journalists Priya Krishna and Anisha Oommen on...

Big Food Energy ·

2025/12/17

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

en

00:48:26

Akhil Iyer of Benne and Kavan Kuttappa of Naru Noodle...

Big Food Energy ·

2025/12/03

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

en

00:46:52

Saransh Goila on Scaling Butter Chicken While...

Big Food Energy ·

2025/11/19

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

en

00:43:55

Vinesh Johny on Finding Bangalore’s Sweet Spot

Big Food Energy ·

2025/11/05

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

en

00:47:54

How Ritu Dalmia Built Her Empire Without Following...

Big Food Energy ·

2025/10/22

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

en

00:41:55

Asha Jhaveri and Niva Zaveri on How Swati Snacks...

Big Food Energy ·

2025/10/08

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

en

00:57:08

Chintan Pandya and Roni Mazumdar on Building a...

Big Food Energy ·

2025/09/24

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

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00:40:37

Rohit Kapoor on What Swiggy Knows About How India Dines

Big Food Energy ·

2025/09/10

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

en

00:38:56

Himanshu Saini on Michelin Stars and Indian Cuisine

Big Food Energy ·

2025/08/27

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

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9 results

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