Hosted by Smitha Menon · 🇺🇸 US · EN · 27 episodes
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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
Smitha Menon hosts Big Food Energy, a arts show with 27 episodes published.
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, cl
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 th
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
On the Brew Board: Vinesh Johny of Lavonne Academy of Baking Science and Pastry Arts, Kopitiam Lah, and LICK Local Roast: How a college kid’s idea turned into Lavonne Academy, arguably India’s best pastry school Soups an
On the Kitchen Counter: Ritu Dalmia of DIVA, Cittamani, and more The 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
Yellow Plates For Two: Asha Jhaveri and Niva Zaveri, two of four generations behind Mumbai’s most beloved chaat institution, Swati Snacks Starters: The origin story of Swati Snacks – a tiny kitchen in Tardeo that sparked
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,
Behind the Delivery Curtain: Rohit Kapoor, CEO of Swiggy’s Food Marketplace Servd: A taste of street food memories and navigating India’s diverse culinary landscape Order Placed: The balancing act of convenience vs. trad
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 kitchens Main Course:
Table for Two: Restaurateurs AD Singh (Olive, Monkey Bar, SodabottleOpenerWala, etc) and Riyaaz Amlani (Social, Smoke House Deli, BANNG, etc) Starter: A throwback to the early days – Mocha mugs, Olive nights, and the qui
Michelin-starred khichdi, food delivery algorithms, multi-generational Gujarati eateries, fermentation discourse, and the unapologetic rise of dosa – India isn’t just having a food moment, it’s leading a food movement. H
In this episode, we’re catching up with Prateek Sadhu, the chef with a fire in his belly and a bold vision called Naar — a one-of-a-kind fine dining spot tucked away in the foothills of the Himalayas. Prateek made waves
On this episode of #BigFoodEnergy, we're sitting down with Rishi Khiani, Karan Khetrapal, and Rachel Goenka, the folks behind Kaam.com, a platform that’s tackling one of the biggest challenges in the hospitality industry
What if the secret to building a successful craft beer business wasn’t only about brewing great beer? In this episode of Big Food Energy, we dive into the story of how Nakul Bhonsle, the founder of Great State Aleworks,
In this episode, we sit down with Chef Deepanker Khosla, the visionary behind Haoma, Bangkok's Michelin-starred restaurant renowned for its groundbreaking sustainability practices. From winning the Sustainable Restaurant
In this episode of Big Food Energy, we’re chatting with Alina Alam, founder of Mitti Cafe, a groundbreaking social initiative changing the landscape of inclusivity in the food industry. The chain started as a single cafe
In this episode of Big Food Energy, we're chatting with Samyukta Nair, the visionary restaurateur behind some of London's most sought-after dining spots, including Jamavar, Bombay Bustle, Socca, Koyn, and MiMi Mei Fair.
While retiring and running a bar is a dream that many people have, few understand what really goes on behind the scenes and how to build a sustainable business. In this new episode of Big Food Energy, we're chatting with
In this episode, we sit down with Chaitanya Muppala, the innovative CEO of India's first craft chocolate company. After 13 successful years transforming the Indian sweets and snacks industry at his family business, Almon
In this episode, we’re chatting with Rakshay Dhariwal, the person behind some of India’s coolest bars and restaurants, including PCO, Jamun, Pings, and Saz. When PCO, one of Delhi's first speakeasy-style cocktail bars, o
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Big Food Energy is hosted by Smitha Menon. The show is categorised under arts (food) and has published 27 episodes.
Big Food Energy has published 27 episodes.
Big Food Energy regularly covers arts, food. It sits in the arts category, with a food focus.
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Episodes of Big Food Energy average 43 minutes. a focused format where a clear narrative arc and tight preparation matter most.
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