Welcome to episode 2 of Magazine St. Kitchen Presents: Speak Greasy with Gauri Devidayal, Season 3! In this episode, Gauri chats with Sid Mewara and Shashank 'Shanky' Jayakumar, the creators behind The Big Forkers, a popular YouTube series known for its raw, unfiltered food reviews and opinions on restaurant experiences. With a strong following in India’s food content scene, The Big Forkers have built a loyal online and offline community by offering brutally honest feedback on food, travel, and the culinary industry.

Sid, a trained chef with restaurant experience in the USA, shares his journey from the high-pressure world of professional kitchens to becoming a content creator. Shashank, who juggles a day job, adds insight into the passion that drives their popular food review series. Inspired by the legendary Anthony Bourdain, their aim was to cut through the “goody two-shoes” clutter in food television and offer something real and honest.

In this episode, they delve into the democratisation of food content on platforms like YouTube, where they believe many creators lack authenticity. Sid and Shanky pride themselves on paying for every meal they review and offering genuine reactions—whether good, bad, or ugly. They discuss the challenges of staying authentic, navigating relationships with chefs and restaurateurs, and handling online trolls.

Their conversation also covers their latest season, based in Delhi, and the exciting future of The Big Forkers, which includes a new focus on Northeast Indian cuisine. Tune in to hear their take on the food content industry, the art of criticism, and the evolving journey of The Big Forkers.

In Episode 3 of Magazine St. Kitchen Presents: Speak Greasy with Gauri Devidayal, we sit down with Sushant Dash, CEO of TATA Starbucks, to explore the coffee giant’s journey in India. With over 24 years in the TATA system, Sushant brings a wealth of experience in marketing and branding, detailing how Starbucks has managed to craft a unique space for itself in a predominantly tea-drinking nation.

While tea dominates Indian households with a staggering 90% penetration, coffee is still niche, with just 12% market penetration. Despite this, Starbucks entered the market not merely to compete but to create a new category centred around connection. Sushant emphasises that Starbucks is more than just a place to grab coffee—it is a "third place" between home and work, where people can relax, connect, and feel a sense of belonging. Customers aren’t just a number in a queue, and the personalised service, like calling out a customer’s name, is part of what keeps people coming back.

Sushant and Gauri delve into how Starbucks adapted to the Indian market, where food is an essential accompaniment to beverages. The menu now includes tea options, such as masala chai, and locally-inspired food offerings, all while retaining the global Starbucks signature. Despite this, Starbucks in India is still seen as a premium, aspirational brand, with visits often treated as an indulgence in cities outside the major metros.

The conversation also highlights Starbucks' expansion strategy in India. Now present in 65 cities, with a new store opening every four days, Starbucks has successfully penetrated not just metropolitan areas but smaller towns, where it enjoys first-mover advantage. Sushant points out that there is significant aspirational value in these smaller markets, with consumers eager to experience the brand.

The episode also touches on Starbucks' commitment to its employees, known as "partners". Tata Starbucks offers a 5-day work week, comprehensive health insurance, and supports education for employees and their families—values deeply embedded in both the TATA and Starbucks ethos. Sushant also shares insights into the success of Starbucks' all-female stores and their dedication to inclusivity.

Wrapping up with a rapid-fire round, Sushant chats about latte art, marathons, and more, making this episode a must-listen for anyone interested in branding, hospitality, and the future of coffee culture in India.

Welcome to the 3rd season of Magazine St. Kitchen Presents Speak Greasy with Gauri Devidayal. In this highly anticipated premiere episode, Gauri sits down with Dylan Eitharong, the charismatic chef-owner of Haawm in Bangkok, often regarded as the bad boy of Thailand’s culinary scene. Dylan’s unique journey from America to Thailand is nothing short of fascinating, making this a must-listen for anyone passionate about food, travel, and culture.

Born to a Thai father and an American mother, Dylan made a life-changing decision in 2019 to move to Thailand, initially to pursue love. However, this romantic adventure soon turned into a culinary mission. Starting with an Airbnb at his aunt's house, Dylan found himself consulting for restaurants and teaching cooking classes when the pandemic struck. This led to the creation of Haawm, a supper club that quickly became a hit in Bangkok’s dining scene.

The name "Haawm" is particularly meaningful— it translates to “smell” in Thai and sounds like “home,” perfectly capturing the essence of Dylan’s approach to food. His cooking is unapologetically Thai, yet entirely his own, combining traditional recipes with his unique, bold flair. In this episode, Dylan opens up about overcoming imposter syndrome while living in America, where he struggled to present his dishes as authentically Thai. But once he returned to Thailand, he embraced his roots, cooking traditional recipes with a personal twist that truly represents his identity.

Dylan’s supper club at Haawm has attracted a diverse clientele, with guests often forgetting that they are dining in a home rather than a traditional restaurant. His unapologetic and raw style of cooking has resonated with the older Thai generation, who appreciate his dedication to using locally sourced ingredients. However, his unconventional approach has been met with mixed reactions from younger, affluent Thais who are more accustomed to modern, quick-service dining.

As the conversation unfolds, Gauri and Dylan delve into the pressures of the culinary world, discussing the impact of prestigious awards and lists like Asia’s 50 Best and the Michelin Guide. Dylan critiques the trend of restaurants focusing more on accolades than on the quality of their food, a practice he believes is detrimental to the Thai food industry. He also shares his belief that chefs should be present in their kitchens, rather than just lending their names to dishes without being involved in the cooking process.

The episode concludes with a lighter discussion about Dylan’s extensive collection of tattoos, each with its own unique backstory. He also shares his love for Bombay, his second favourite city after Bangkok, and his fondness for Baghdadi in Colaba, a restaurant that reminds him of home.

Don’t miss this captivating episode as Gauri and Dylan explore the intersections of food, culture, and personal expression in the culinary world. Tune in for an insightful conversation that is sure to resonate with foodies, travellers, and anyone interested in the art of authentic cooking.

In this compelling final episode of Magazine St. Kitchen x Thrive presents Speak Greasy Season 2, host Gauri Devidayal sits down with Pritha Thadani, the co-founder of Please See//, a premier branding and design agency based in Mumbai. Known for their innovative work in the tech and F&B sectors, Pritha and her husband Avinash have brought fresh perspectives to some of India’s most iconic brands.

On Pritha’s debut podcast appearance, she delves into the heart of what makes branding essential in today’s crowded market. The conversation begins with the age-old question: what comes first, the product or the brand? Pritha shares her insights on how a decent product is essential, but it’s the brand that truly captivates and retains customers. She explains how Please See// views branding as giving a product life and identity that endures and resonates with consumers.

The discussion covers how branding goes beyond logos, emphasising the importance of creating a personality for the brand that evolves with the consumer's journey. Pritha stresses the importance of observation in their work, encapsulated in their motto: "observe, observe, observe." They focus on understanding what excites customers, what emotions they bring, and what makes them return.

Pritha and Avinash’s unique perspective as non-foodies working with top restaurants allows them to offer fresh insights into the dining experience. They highlight the significance of storytelling in branding and how keeping narratives simple yet compelling can significantly impact consumer loyalty.

Pritha also touches upon the challenges of working as a branding agency, including managing client expectations and ensuring that the clients are as invested in the branding process as the agency is. She discusses the evolving landscape of the F&B market and the need for brands to stay ahead of the curve by continuously engaging with customers of all ages.

The episode wraps up with a lighthearted glimpse into Pritha’s creative mind and personal life, including how she overcomes creative blocks through activities like running, gardening, and spending time with her daughter.

Tune in to gain valuable insights into the world of branding from one of the industry’s leading experts and discover how Please See// is redefining brand identity in the competitive F&B sector.

In this engaging episode of Magazine St. Kitchen x Thrive presents Speak Greasy, host Gauri Devidayal sits down with Dina Weber, the dynamic founder and chief baker of SAPA Bakery in Mysore. Dina, a German native, shares her unique journey from traveling and backpacking across India to establishing a beloved bakery in the heart of Mysore.

Dina’s passion for food led her to various projects across India, from permaculture farms to school kitchens and cafés. After two years of hopping between projects every few months, Dina decided it was time to start something of her own. She chose Mysore for its slower pace and has now been a resident for seven years.

Starting from a home kitchen, Dina’s journey saw her moving to a small shared space and eventually to a full-fledged café inside a heritage bungalow. She aimed to provide Mysore with a bakery that was missing, one that she herself would be proud to visit. Despite the challenges of navigating Indian bureaucracy, she persisted, driven by her philosophy of quality and community.

Dina’s dedication bore fruit when she opened SAPA Bakery just two weeks before the lockdown. The lockdown period allowed her to build a strong community of loyal customers who appreciated her quality. As restrictions eased, her business flourished, attracting visitors from big cities specifically to Mysore for her bakery’s delights.

Dina emphasizes the importance of creating a safe, inclusive workplace at SAPA, with a team comprising 70% women, including many in leadership roles. She believes in continuous growth and reinvestment in her team, ensuring a supportive and enriching environment.

In this episode, Dina shares invaluable insights into the bakery industry, her journey, and the importance of meticulous accounting from the start. She also discusses her workshops, which have empowered many to start their own brands, contributing to a thriving bakery industry.

Dina’s story is a testament to the power of passion, perseverance, and community. Whether you’re an aspiring baker or a business enthusiast, this episode offers a wealth of inspiration and practical advice.

Tune in to hear Dina’s inspiring journey, her thoughts on maintaining creativity amidst business growth, and her vision for the future of SAPA Bakery.

In Episode 7 of Magazine St. Kitchen x Thrive presents Speak Greasy with Gauri Devidayal Season 2, we delve into the fascinating Indian coffee industry with Yahvi Mariwala, the Co-Founder of Nandan Coffee. Yahvi, a third-generation coffee grower, shares the rich legacy of Nandanvan Estate in Kodaikanal, where her family has been cultivating organic coffee since the 1960s. Originally a passion project by her grandparents, Nandan Coffee has now evolved into a recognised brand under the dynamic leadership of the sister duo - Yahvi and Parthavi Mariwala.

Gauri and Yahvi reminisce about their first meeting as stall owners at a farmers' market in 2017, setting the stage for a deep dive into the coffee business. Yahvi recounts her journey from taking a gap year in Kodaikanal to test the waters to now single-handedly, rebranding and marketing Nandan Coffee to Indian consumers. She emphasises the recent explosion of coffee culture in India, comparing it to the appreciation of fine wines, and discusses the factors contributing to this growth, including increased travel, access to information, and improved ease of doing business.

Yahvi candidly shares her challenges and learnings, from cold calling restaurants to educating baristas about coffee processes and equipment. The episode also highlights the collaboration between Nandan Coffee and Gauri's restaurants namely The Table and Mag St., demonstrating the importance of understanding a restaurant's specific needs.

Listeners will gain insights into differentiating a coffee brand in a competitive market, the significance of organic certification, and the importance of bridging the gap between farmers and consumers. Yahvi also introduces Nandan's initiative to support local farmers through a cooperative model, enhancing their ability to process and sell coffee under the Nandan brand.

Tune in to explore the burgeoning coffee industry in India, the future prospects for tier 2 cities like Jaipur, and the diverse sub-industries within the coffee sector. Whether you're a coffee enthusiast or an aspiring entrepreneur, this episode offers valuable perspectives on navigating and thriving in the coffee business.

Welcome to Episode 6 of Magazine St. Kitchen x Thrive presents Speak Greasy with Gauri Devidayal Season 2. In this episode, we delve into the world of culinary innovation and cultural exchange with our dear friends from The Soul Company: Somanna 'Som' Muthanna (CEO & Founder) and Diganta 'Diggy' Chakraborty (Head of Brand).

The Soul Company stands as a beacon of creativity and connection in the F&B industry, curating immersive experiences that transcend borders. Born amidst the challenges of the pandemic, they quickly pivoted to pioneer new dining trends, including intimate chef tables and standalone events. At the heart of their mission lies a deep commitment to fostering meaningful relationships within the F&B community. As we explore their journey, listeners gain insight into the evolving landscape of exclusive dining and accessible culinary experiences.

From the vibrant streets of Mumbai to their now-second-home Singapore and beyond, The Soul Company celebrates the diverse flavors and cultural tapestry of South East Asia. Through meticulous curation and a keen understanding of local nuances, they showcase the best of each destination's culinary scene. The conversation also delves into the significance of culinary awards in recognizing excellence within the industry. While they serve as a marker of achievement and a great tool to move the PR needle, Som and Diggy emphasise the importance of integrity and transparency in such accolades.

Lastly, we examine the art of pricing experiences, challenging listeners to consider the true value of a memorable meal beyond its monetary worth. Through thoughtful reflection and engaging discussion, we aim to inspire a deeper appreciation for the artistry and craftsmanship behind every dining experience - from all the varied options available to a customer today.

Join us as we embark on a journey of culinary exploration and cultural discovery in Episode 6 of Speak Greasy. Whether you're a seasoned food enthusiast or simply curious about the evolving world of F&B, there's something for everyone at the table.

Welcome to Episode 5 of Magazine St. Kitchen x Thrive presents Speak Greasy Season 2, where Gauri Devidayal delves into Karan Chechani, Dhruv Dewan, and Krishi Fagwani, the brilliant minds behind the transformative journey of Thrive's evolution from Hashtag Loyalty.

From their roots at EY India to college and school connections, the trio's diverse backgrounds converged to pioneer Thrive's mission. Explore the dynamics of loyalty programs, including Starbucks', and the resilience of F&B businesses amidst the pandemic. Discover the integral role of logistics, the impact of delivery aggregators like Swiggy and Zomato, and the nuances of customer satisfaction in food delivery. From the intricacies of logistics to the pitfalls of delivery aggregators, the team navigates through the complexities of the food commerce and technology industry with resilience and innovation.

Discover how Thrive is redefining food discovery and ordering with its conversation platform, bridging the gap between content, community, and commerce. Explore the future of food and tech, from drone deliveries to the rising trend of pick-ups and takeaways, and envision a world where food commerce becomes transparent and beneficial for all stakeholders.

Tune in to gain valuable perspectives on entrepreneurship, navigating challenges, and envisioning the future of food and tech. Whether you're an aspiring entrepreneur, F&B enthusiast, or tech aficionado, this episode offers a rich tapestry of insights and inspiration.