Things that make me happy from the world of food
Meet Shriya Shetty. The young Indian chef who 'loves" 20201
Shriya Shetty is a young chef who does not believe in doing things the conventional way. Her love for food made her want to be a chef but she decided to intern with restaurants in Mumbai and later abroad to train herself rather than go to hospitality school. She refused to be boxed as a pastry chef, where most women chefs tend to be slotted, and developed her skills in the 'hot kitchen' too despite her love for pastry (cold kitchen). She then left Mumbai and settled in the comparatively sleepy town of Mangalore to research and know more about the food culture of her own community. She started her bakery there as a cloud kitchen, did a few pop ups outside of the city and then had just opened her first retail counter, when the Covid pandemic and the lockdown reared its head. She used the period that followed to reset, try out fresh avenues including conducting online cooking workshops, wrote about local food traditions on social media, started her own podcast on Instagram before an amazing opportunity came her way to follow her dream of running a restaurant. Tune in to the latest episode of #FooodocracyForHer to find out why Shriya once said, 'I loved 2020,' and then connect the dots as she tells you about the three new restaurants and eateries - Buttercream Co, Pickles & Grains and The Loft - that she is about to launch at a new boutique hotel in Mangalore called The Avatar Hotel which is slated to open in April 2021. Who said that one should not dream big? Please subscribe to the channel and do share the video so that more people can listen to Shriya's amazing story.
How to build a food business in India the old fashioned way: Vasundhara Jhunjhunwala
How to build a food business the old fashioned way: Vasundhara Jhunjhunwala
#foodocracyforher is a series where I speak to women entrepreneurs in the food and beverage space in India to bring you their inspiring stories.
Today's episode is about a second generation run business, which is called @oldfashionedgourmet, and which was started by the late Shyamlata Sihare when she was 65 year old.
Her daughter, Vasundhara Jhunjhunwala, has taken on the mantle from her mother and runs the company today.
In this chat, Vasundhara tells us about her mother's remarkable story of being someone who from being a child widow and who had not got chance to complete her education, eventually went the University of Michigan to study advertising in her 40s.
She tells us about what taking her mother's legacy onwards means to her in terms of running and growing this indigenous pickle, jam, spices, papad and curry mix making labour of love. Vasundhara also tells us about how this journey has helped her fall in love with the wealth of Indian food herself.
Do watch to see how we can look inwards to create and grow a business whose appeal is universal and very current.
Their website for online orders is: www.oldfashionedgourmet.com
#indianfood #spice #pickle #papad #finelychoppedtv #foodpodcast
Tara Deshpande talks of her journey from the silver screen to becoming a kitchen queen. Pardon the cliches!
I first knew of Tara Deshpande through the silver screen. As an actress in Hindi films and a VJ for MTV.
We connected a few years back when I was the editor at large for the India Food Network. She had emailed with a wonderful piece on the Byculla Souffle then, which it was my pleasure to publish.
That was the beginning of a beautiful friendship, for Tara is not only a cook book author, an avid food researcher and storyteller, someone who takes lip-smacking pictures of food; but she also is one of the warmest and nicest people that I have come across in our happy world of food and K and I are both very fond of her.
I recently learnt that she had become as home chef post the lockdown and I immediately interviewed her for #foodocracyforher.
I am so glad that I did so because I got to know so many interesting things about her in the process. About the role played by her grandmother and grandfather and her parents in getting her interested in food, her Xavier's Mumbai years and the story of the disappearing canteen; and then about her time in Boston where she hopped multiple trains to teach Indian food in classes, before she returned to Mumbai and made all our lives richer in the process.
Do watch this episode because the way Tara looks at food is very deep and nuanced and I feel that there is a lot we can learn from her!
How to deal with the imposter syndrome in the times of the covid pandemic.
What is 'imposter syndrome?' Why is it coming into our lives these days? How can one deal with it? How have I tried to deal with it?
I am a freelance food writer based in Mumbai and have come to realise that so many of us are feeling self doubt these days... a result of a search for perfectionism and of being bombarded by social media messaging. I took a few measures to help me deal with this and thought I will share the same with you. Would love to hear from you on how you have dealt with it yourselves.
Learn to listen to the customer and then win them over: Shatbhi Basu
The task as an interviewer when interviewing a legend such as Shathbi Basu, considered by many as the guru of Indian bartending, is a challenging one. Does one focus on the various achievements that she has had through her '40 years not out' professional career, ? On how she opened STIR, India's first bartending academy? On being awarded by the President of India and the Ministry of Woman and Child development for being the first Indian woman to do pioneering work in the field of bartending, thereby bringing respectability to the wizards behind the bar? The marquee brands that she has been a consultant for, the show she did for NDTV good Times - 'In High Spirits.' Or, her latest book, 'The Can't Go Wrong Book of Mocktails?' Or, does one sit back and listen to her tell the story of her life? Of how she had planned to be a chef and then a Chinese chef before she ended up being given the keys of the bar?! Of how she took the lockdown in her stride and reinvented herself. This time as a publisher! I chose the latter route while interviewing Shatbhi for #foodocracyforher, my show on the #FinelyChoppedTV where I speak to women entrepreneurs from the field of food & beverages in India. I had a wonderful time and was left energised at the end, as I am sure you would be once you listen to her speak. You will find her book on Amazon : https://www.amazon.in/dp/B08R1JLYHS/ref=cm_sw_r_wa_api_fabc_QkI4FbBZQPHSC
A very Mumbai 2020 Christmas feast.
Christmas 2020. The year of the Covid pandemic.The year we went into lockdown first and then had to stay socially distanced from our friends and families even when out of it. Socially distanced, but emotionally attached as Christmas reminded us. This special Christmas episode of #foodocracykitchens, my show where I talk about the food from across home kitchens of Mumbai, is about all the food that came our way to make our Christmas at home feel special and blessed this year. From our friends who are like family, mother and daughter duo, Erika and Gia Badami came a kuswar platter with cakes baked by Erika (despite a broken hand), chocolate reindeer cupcakes baked by Gia and the roast chicken from chef Aloysius Dsilva that they ordered for us. They even got us a Christmas cake candle from Auspicious Beginnings. A 'covid proof Christmas cake from our neighbours, the Cuntinas. "I have baked it myself. Packed it myself. No-one has touched it except me and you have nothing to worry," said Mrs C.A mind-blowing eggless and alcohol free 'Ootapura" plum cake sent by Marina Balakrishnan AKA @thatthalasserygirl (on insta) and winter special notun gurer shondesh from Kolkata dropped in by a friend who wants to remain anonymous.There was the plum cake from Candies that I like and kuswar made by mama Perriera's friend and more treats from the Perrieras of Candies.Samprita Sinha AKA @paavwali (on insta) sent us an amazing olive sourdough fougasse (like foccacia but crunchier) and young Francisca Murzello of @thedailycutbandra sent kuswar and some epiphanic east Indian pickled pork and fugia (fermented yeast balloon bread).What is kuswar? The Goan, Mangalorean and EastIndian Catholic term for the treats made at home and given to others during Christmas. A practise which makes our Christmases in Bandra special and a term which I heard of for the first time this year thanks to Joanna Lobo, Ruth Dsousa and Francisca on social media.Yes, I am truly, truly lucky and I wish you a very merry Christmas from the bottom of my heart, along with Baby Loaf and little Nimki and Kainaz, who patiently shot this video. May peace, good health, happiness and food that brings joy come your way. Take care! Stay safe! Wear masks! Wash your hands. Maintain distance from each other. PS: We stepped out with our friend and Shaswati and had breakfast at Suzette. Candies was too crowded but we had a nice time at the end of it all.