Nourish by Spinneys

We’re wrapping up January with a dive into the world of vegetarian and vegan supper clubs.   Co-host Devina Divecha sits down with Surabhi Sehgal, the newest on the scene with Sebze by Su,Priyansh Parekh, who’s been running Prunch for four years and Priyal Mehta, the woman behind Dulce de Mirchi.    They share how the perception around vegetarian and vegan food has changed over the years as well as memorable moments from their supper clubs.

Co-host Devina Divecha sits down with Shadi Enbashi, one of the co-founders behind SEVA Experience. Shadi’s co-founder, Eda Güngör, started Life & One in 2014, as a yoga studio and cafe, and they’ve since expanded to more wellness experiences and rebranded as SEVA in 2020. Shadi shares how he started doing yoga initially as rehab before joining forces with Eda to build out SEVA, and how they navigate the trendy side of wellness.

Tiffany Eslick and Devina Divecha are closing out the year with a fun conversation with award-winning chef Reif Othman. Chef Reif shares it all—from his current favourite ingredient to his love for shopping. He also talks about his work with the CR Hope Foundation in Zanzibar. We’ll be back again in the new year with more learning players in the food community. Until then, happy holidays!

Co-host Tiffany Eslick is on-site with Chef Wadad Zarzour and her son, Chef Ghadi Moussawi, at their newly opened space, Doughbai. Chef Wadad, also known as Chef Woods, has been dreaming about her own space ever since she pivoted to food a decade ago. She shares all the details that went into the interiors and the ingredients at Doughbai, and how they’re adapting the menu to pay homage to traditional dishes. Tiff also joins Chef Gadi in the kitchen, where they talk about all things sourdough and bake a sourdough za’atar man’ousheh.

Co-host Tiffany Eslick sits down Chef Will Goldfarb at the gorgeous Anantara The Palm Dubai Resort ahead of his pop-up at the Lotus lounge in Dubai a few weeks ago. Chef Will has been running the award-winning Room4Dessert In Bali for a decade now, and he talks about their journey through the pandemic, and how they’ve expanded to add two new stops since then. He also talks about how they continue to be inspired by traditional Balinese philosophies, doing things in harmony with nature, and how they’re using and adapting local ingredients in new ways.