Speak Greasy with Gauri Devidayal

Speak Greasy with Gauri Devidayal & Akhila Srinivas | Ep 4.7 | Keeper of Cool Bangalore Culture

In the final episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4, Gauri is joined by Akhila Srinivas, the founder of Courtyard and Conservatory in Bengaluru. Akhila shares her unique journey from architecture to creating a cultural hub that fosters creativity, connection, and community. Akhila began her career in architecture after studying at Columbia University in New York. However, when she returned to Bengaluru in 2011, she realised the city lacked spaces where people could engage with culture in a relaxed and accessible way. Inspired by this observation, she coined the term ‘easy culture’ to describe spaces that feel open and natural, where culture could thrive without barriers. In 2018, Akhila opened Courtyard, initially as a simple café, but it quickly evolved into much more. As she discusses in this episode, her architectural background played a significant role in designing a space that was not just a café, but a place for artists, thinkers, and creatives to come together. Akhila explains how Courtyard became a cultural hub, offering a platform for unique events, performances, and gatherings. Akhila also discusses how she was able to juggle her architectural career with running Courtyard on the side. Over time, she realised that the café could become a larger part of her life and her vision. She talks about how she merged her design skills with her love for culture to create a space that evolves with the needs of its community. The conversation also covers how the pandemic shifted Akhila’s focus toward smaller, intimate events and private gatherings. This shift led to the creation of Conservatory in 2022, a dedicated space for pop-up events. Akhila shares how this new space was born out of necessity and how it met the demand for curated experiences in Bengaluru. Additionally, Akhila discusses how Bengaluru’s food and beverage scene is evolving. Once known for its conservative approach, the city has become a hub for adventurous chefs and curious diners who are eager to explore new experiences. Akhila talks about the impact of the city’s growing tech and startup scene on its cultural and food landscape, and how young people are embracing new ways of eating and experiencing food. Tune in to hear how Akhila combined her passion for architecture, culture, and community to create spaces that bring people together, inspire creativity, and support cultural exchange. Her story is a testament to the power of following your instincts, building a space that reflects your values, and creating something meaningful that has a lasting impact. From gourmet selections to culinary artistry—Swiggy Gourmet makes luxury dining accessible from the comfort of your home.  Try it now: https://swiggy.onelink.me/888564224/eb84f33u

Speak Greasy with Gauri Devidayal & Shuli Ghosh | Ep 4.6 | The Story of Sienna: Scaling with Soul

In this 6th episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4, Gauri sits down with Shuli Ghosh, a passionate artisan and co-founder of the renowned Sienna, a space that merges the best of Bengali food, art, and design. Shuli shares the inspiring journey of her creative path, from her early days in Kolkata, immersed in the city’s rich cultural traditions, to her global outlook after studying at Barnard College in New York. Raised in a household that championed the arts, Shuli’s return to Kolkata marked a pivotal moment in her life. Returning to her mother’s pottery workshop in Santiniketan, Shuli found her true calling, working with local artisans and breathing new life into traditional craft. As a patron of craft, she’s dedicated to preserving time-honoured techniques while introducing modern functionalities that resonate with contemporary tastes. The pottery and textile world, where sustainability and heritage meet, are at the heart of Sienna’s mission. In this episode, Shuli delves deep into the evolution of Sienna, which began as a small pottery workshop in Hindustan Park before expanding into the beloved cafe it is today. From serving comfort food like avocado toast to introducing modern Bengali dishes, Sienna’s offerings are rooted in tradition but are creatively reimagined. Shuli and her team have built a reputation for their thoughtful approach to sourcing ingredients, working closely with local farmers and artisans to bring authentic Bengali flavours to a larger audience. Shuli also opens up about the challenges she faced while building the brand, including balancing creativity with the demands of running a business. From navigating her leadership role alongside her mother and husband, to managing a growing team, Shuli shares valuable insights into what it takes to grow a sustainable business while staying true to one’s values. The conversation covers the delicate balance between authenticity and innovation, the process of scaling a business, and Shuli’s vision for the future of Sienna – including potential pop-ups beyond Kolkata. This episode is an inspiring exploration of how craft, food, and community can come together to create something truly special. Tune in to hear more about Shuli’s journey, the challenges and triumphs of running Sienna, and her personal perspective on the future of Bengali cuisine. Your next meal from your favourite spot is just a tap away! Download the Swiggy app and order here: https://swiggy.onelink.me/JpkO/pv5gshoc

Speak Greasy with Gauri Devidayal & Rashmi Daga | Ep 4.5 | The FreshMenu Hustle: Cooked to Scale

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. Meals made easy, delivery made delicious! Order your next favorite dish with Swiggy: https://swiggy.onelink.me/JpkO/pv5gshoc

Speak Greasy with Gauri, Shatbhi Basu & Aashi Bhatnagar | Ep 4.4 | Bar None: Boss Women Who Pour

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. Need a last-minute food fix? Get fresh, hot and crisp food delivered in just 10 minutes with Bolt on Swiggy! Order now: https://swiggy.onelink.me/888564224/kgk7tne3

Speak Greasy with Gauri Devidayal & Mausam Narang | Ep 4.3 | Eleftheria: Real Cheese. No Nonsense.

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. Food you love, delivered right when you want it! Download the Swiggy app and order now: https://swiggy.onelink.me/JpkO/pv5gshoc