In Today's Menu.

Siddhiraj Kulkarni @Intoday'sMenu
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Namaste everyone , In today's menu we will be serving you stories from in and around food and People. So get ready to enjoy about : the restaurant playbook - businessmen for hospitality industry. In my culture - culture talks and nostalgia Quater ke Kisse - What happened after people were high- stories not a chef but a ... - careers

  1. Greeks DON'T Smash Plates: The Truth About Greek Hospitality ft. Georgios Andriopoulos

    2D AGO

    Greeks DON'T Smash Plates: The Truth About Greek Hospitality ft. Georgios Andriopoulos

    In Today's Menu we have George Andriopoulos - a now British-Greek bartender, Bar Manager at Manchester's iconic Midland Hotel and a veteran of Dishoom, Blues Kitchen and Gaucho. Born in Athens, seasoned in Santorini, now running the show in Manchester, George joins me for a flavour-packed conversation on Greek hospitality, Mediterranean food culture, the psychology behind great bartending, and how the UK bar scene is being reshaped in 2026. We unpack Filoxenia (the ancient Greek art of welcoming strangers), why Greeks really don't smash plates, the Greek-vs-Turkish Baklava debate, why olive oil flows like water in Greek kitchens and which islands actually beat Santorini for atmosphere: Naxos, Ikaria, Milos and Crete. George tells the story of the cocktail request featuring dragons, fairy tales and Pokémon, the night a bride caught fire at a Greek wedding ("Call of Duty: Wedding Edition"), the Seva philosophy at Dishoom, the loss of Manchester speakeasy Project Halcyon, the elegance of Japanese whisky (Yamazaki, Hibiki, Hakushu), the Greek spirits worth knowing (Metaxa, Ouzo, Tsipouro, Mastiha), and the brutal economics facing independent bars right now.Pour yourself a Yamazaki (or a Paloma if it's sunny) and settle in.Topics: Greek hospitality, Filoxenia, Mediterranean food, Baklava, olive oil, Santorini, Mykonos, Naxos, Ikaria, Milos, Crete, snails, slow-cooked lamb, Vada Pav, Pani Puri, bartending career, molecular mixology, cocktail menu design, Dishoom Seva, Blues Kitchen, Gaucho, Metaxa, Ouzo, Mastiha, Japanese whisky, Yamazaki, Negroni, Paloma, Project Halcyon, UK bar scene, post-COVID hospitality, Midland Hotel Manchester, Athens nightlife. Enjoy yourself listening to full fun conversation we had! Timestamps: 00:00- Teaser 00:52- Welcome & Intro from Salford, Manchester 02:43- George's Professional Journey 04:14- Mediterranean Food Culture & Gatherings 05:44- Olive Oil as Water & Greek Spices 07:23- The Baklava Debate 09:22- What is Filoxenia? 11:24- Why Santorini is Magical (And When Not to Go) 13:57- Hidden Greek Islands Beyond Santorini 18:30- Crete, Snails & Slow-Cooked Lamb 20:31 -What George Misses About Greek Food 22:53- Vada Pav, Pani Puri & Spice Tolerance 25:41 -Greek Eating Rituals vs Other Cultures 27:55- Proud To Be Greek 29:33- The Truth About "Opa" and Smashing Plates 31:19- Indian Guests & Hospitality Manners 34:36- Starting Out in Hospitality at 17 36:12- Becoming a Bartender 38:10- The Psychology of Bartending 40:09- Molecular Mixology & Moving to the UK 44:04- First Mess-Ups & Learning About Halal Food 45:45- The Pokémon Cocktail Request 49:32- Call of Duty: Wedding Edition 51:25 The Magic of Japanese Whisky 54:50- Advice for New Bartenders 57:52- UK Bar Scene & Losing Project Halcyon 1:02:11- How to Design a Cocktail Menu 1:05:33- Inside Dishoom & the Seva Philosophy 1:07:07- "Don't Drink the Chemicals" 1:08:45- COVID, Furlough & Joining Blues Kitchen 1:11:18- The Gaucho Steakhouse Years 1:14:15- Dinner in the Sky & Working for Metaxa 1:15:44- Greek Spirits: Metaxa, Ouzo, Tsipouro & Mastiha 1:20:54- The Midland Hotel Service Philosophy 1:22:32- Gen Z vs Millennial Work Mentality 1:25:41- Hospitality Market in 2026 1:27:01- Manchester vs Athens vs London 1:28:36- Closing Thoughts & George's Favourite Cocktails Follow @in_todays_menu_ on Instagram. Find us on YouTube, Spotify, Apple Podcasts, Amazon Music and Google Podcasts. Just search "In Today's Menu with Siddhiraj". Credits: Editors – Abhishek Sharma & Siddhiraj Kulkarni Music – Sumedh Ghodke (@Sumedh.wav)

    2h 9m
  2. The Michelin Awards Irony: Catering for Stars I Don't Have ft. Adam Reid -Part 2

    APR 2

    The Michelin Awards Irony: Catering for Stars I Don't Have ft. Adam Reid -Part 2

    What happens when the Michelin Guide asks you to cater their entire 2024 Awards ceremony, but won't give your own restaurant a star?In this candid and unfiltered conversation, Adam Reid, the two-time Great British Menu winner and Chef Patron of "Adam Reid at The French," breaks down the "bitter pill" of the Michelin irony. From the historic Midland Hotel in Manchester, Adam pulls back the curtain on the his times of lockdown and the reality of running a world-class kitchen in the North of England.Whether you are an aspiring chef, a fan of Great British Menu or a foodie curious about the Manchester food scene, Adam Reid’s journey from the Chester Grosvenor to the top of British fine dining is packed with essential lessons on mindset, business and creativity. TIMESTAMP SECTIONS:0:00 - Adam Reid’s "Good Day" (Cricket, Kids, and No Work)2:04 - Defining the "Northern Accent" in British Fine Dining8:55 - Shifting from traditional French service to casual fine-dine11:23 - Chef Leadership: Transitioning from "Manic" to "Relaxed"13:50 - The "Vegan Chicken" Disaster: Learning from mistakes15:52 - The Ben Stokes Analogy: How to recover from failure18:15 - THE MICHELIN IRONY: Catering the 2024 Awards27:10 - Great British Menu: The "Golden Empire" Sugar Apple Story37:40 - The Hospitality Crisis: VAT thresholds and the 4-day week47:05 - Ether: Dining at the Manchester Airport Private Terminal48:45 - Advice to a 16-year-old Adam ReidCONNECT WITH THE SHOW:📍 Visit Adam Reid at The French: Adam Reid at The French, 16 Peter St, Manchester M60 2DS✈️ Experience Ether: https://experienceaether.com/📸 Follow us on Instagram: https://www.instagram.com/in_todays_menu_/ABOUT ADAM REID:Adam Reid is one of the UK’s most respected chefs. After training under Simon Rogan and at the Chester Grosvenor, he took the reins at The French in Manchester’s Midland Hotel. He is a two-time winner of the Great British Menu (2016 and 2019) and a vocal advocate for work-life balance in the hospitality industry.[Adam Reid Chef, The French Manchester, Michelin Guide 2024, Michelin Star Irony, Great British Menu Golden Empire, Sugar Blowing Technique, Chef Work Life Balance, Hospitality Industry UK, Manchester Airport Ether, Fine Dining Manchester]#AdamReid #TheFrench #MichelinGuide #GreatBritishMenu #FineDining #ChefInterview #ManchesterFood #MichelinStars #HospitalityCrisis #ChefLeadership #GoldenEmpire #WorkLifeBalance

    54 min
  3. What Is British Food? Fine Dine Chef Adam Reid Gives the Most Honest Answer!(Part 1)

    MAR 12

    What Is British Food? Fine Dine Chef Adam Reid Gives the Most Honest Answer!(Part 1)

    In Today's Menu, Firstly, strong apologies, for my frame's resolution, as had to adjust to the room's lightup! With that done, we're sitting inside one of Manchester's most iconic properties, The Midland Hotel, talking to the man behind one of the city's finest dining experiences, Adam Reid, Chef-Patron of Adam Reid at The French. From starting out at 16 with no clue about Michelin stars, to working across Germany, Warwickshire, Chester and Cumbria under some of Britain's most respected chefs, Adam's journey is anything but ordinary. And the food he makes? Even less so. In this one, we get into everything. why British food lost its identity after two World Wars, what foraging is actually bringing back to the table, the truth about running a 32-cover fine dining restaurant in a Northern city and why staying in Manchester instead of chasing London was the best decision he ever made. Oh, and somewhere in between, an Indian host and a British chef have a very enjoyable argument about curry, biryani, spices, and how Britain managed to colonise an entire subcontinent and still come home without learning how to season food properly. Disclaimer: Nothing in this conversation is meant to target any community or group of people. It's food, it's history, it's culture and it's meant to be enjoyed with humour, curiosity and an open mind! Enjoy the episode, pick the bits you love and we hope you leave with a fresh perspective on food, culture and what British cuisine could really be! 🎙️ Follow @in_today_s_menu_ on Instagram for updates and behind the scenes! 🍽️ Visit Adam Reid at The French at The Midland Hotel, Manchester Credits: Editors — Abhishek Sharma & Siddhiraj Kulkarni Music — Sumedh Ghodke

    1h 1m
  4. Britain, Australia, India and Handpicked Milk! ft. Lettie Miller (Part 2) Season 3. Ep 2

    FEB 18

    Britain, Australia, India and Handpicked Milk! ft. Lettie Miller (Part 2) Season 3. Ep 2

    Hello people, In today’s Menu, we continue serving the hot and fresh talks about Britian, Australia and India alongside britain's food influence, handpick obsession and milk preference with India's Hospitality issues! From the African Fufu to marketing and hospitality, this conversation again holds various fun talks. Disclaimer: Anywhere, anything in the conversation, doesn't target any community or a particular group of people, as it is meant for information, education and humour purposes only. Also, me saying 'You' at many stances, only refers to the group of brits that colonised and left India and no where refers to Lettie or the current lovely people of the Britain, who have been nothing but mostly a delight! Enjoy the stories, pick the bits you like and we hope you take away a few new perspectives on Hospitality side of things!​ Follow @in_today_s_menu_ on Instagram for updates. Enjoy the episodes and the stories in it. Credits: Editors - Abhishek Sharma & Siddhiraj Kulkarni Music - Sumedh Ghodke

    1h 1m
  5. Is British Food Really Bland? An Indian Host vs A British Local Ft. Lettie Millar | Season 3 Ep.1

    FEB 4

    Is British Food Really Bland? An Indian Host vs A British Local Ft. Lettie Millar | Season 3 Ep.1

    Hello people, In today’s Menu, we’ve got a hot and fresh serving of British food, culture and history seen through two very different plates: an Indian host who grew up on rich regional cuisine, and Lettie, a British guest raised between countryside pasties and Brighton’s colourful food scene.​ We get into everything from Shepherd’s Pie, beans on toast and “Toad in the Hole” to Indian comfort food like dal-chawal and Poha, why British food gets called bland. We also dive into tea culture, how India became a tea‑drinking country, Ceylon tea, Chai vs English brews and some honest talk about colonial history, spice routes and salt taxes that still echo in how we eat now.​ It’s a fun, honest, slightly spicy (but never mean) conversation about food, class, comfort, health and how migration has changed what ends up on the plate in the UK. Disclaimer: Anywhere, anything in the conversation, dosen't target any community or a particular group of people, as it is meant for information, education and humour purposes only. Also, me saying 'You' at many stances, only refers to the group of brits that colonised and left India and no where refers to Lettie or the current lovely people of the Britain, who have been nothing but mostly a delight! Enjoy the stories, pick the bits you like and we hope you take away a few new perspectives on British and Indian cuisine.​ Follow @in_today_s_menu_ on Instagram for updates.Enjoy the episodes and the learnings in it. Credits:Editors - Abhishek Sharma & Siddhiraj KulkarniMusic - Sumedh Ghodke

    1h 1m
  6. Season 3 is here! (Hindi)

    JAN 30

    Season 3 is here! (Hindi)

    Season 3 is here and we're raising the bar with even better conversations and top-tier guests to keep In Today's Menu delivering the best in food, culture and hospitality stories. If you haven't already, hit subscribe/follow on Spotify, YouTube and Instagram, your support would mean more guests and more conversations. Gratitude Building this podcast has been pure joy. Thank you to everyone who's contributed, big or small, to make every episode shine. Season 1 Shoutouts: Click n Shoots, ND9 Studios, 2 Light Pixel Studios, Pavan Batav, Gingko, Tokyo Bakery, Puneri Pratik, Aditya Kakodkar, Anushka Sharad, Sumedh Ghodke, Selvi Parekh, Sonali Thakur, Dnyaneshwari Londhe, Kunal Mhaske, Prasad Gunbote, Vijay Awati, Yeti and the Monk, Vishaka Shelke, Trisha Jauhari. Season 2 Shoutouts: Vatsal Rupani, Hem Joiser, Ismail, Mohit Katrodiya, Chinmay Rege, Alessandro, Srikar, Dananjaya Silva, Rafael Santo, Andie Wolf, Scott Gemell, Richard Sherwood. Special thanks for the trust and collaboration that keeps us going! Behind the Scenes: Sumedh Ghodke crafted that catchy jingle you hear every time, with Abhishek Sharma making it all look sharp. Here's to more flavor ahead, Cheers!

    2 min
  7. Season 3 is here!

    SEASON 1 TRAILER

    Season 3 is here!

    Season 3 is here and we're raising the bar with even better conversations and top-tier guests to keep In Today's Menu delivering the best in food, culture and hospitality stories. If you haven't already, hit subscribe/follow on Spotify, YouTube and Instagram, your support would mean more guests and more conversations. Gratitude! Building this podcast has been pure joy. Thank you to everyone who's contributed, big or small, to make every episode shine. Season 1 Shoutouts: Click n Shoots, ND9 Studios, 2 Light Pixel Studios, Pavan Batav, Gingko, Tokyo Bakery, Puneri Pratik, Aditya Kakodkar, Anushka Sharad, Sumedh Ghodke, Selvi Parekh, Sonali Thakur, Dnyaneshwari Londhe, Kunal Mhaske, Prasad Gunbote, Vijay Awati, Yeti and the Monk, Vishaka Shelke, Trisha Jauhari. Season 2 Shoutouts: Vatsal Rupani, Hem Joiser, Ismail, Mohit Katrodiya, Chinmay Rege, Alessandro, Srikar, Dananjaya Silva, Rafael Santo, Andie Wolf, Scott Gemell, Richard Sherwood. Special thanks for the trust and collaboration that keeps us going! Behind the Scenes: Sumedh Ghodke crafted that catchy jingle you hear every time, with Abhishek Sharma making it all look sharp. Here's to more flavor ahead, Cheers!

    2 min
  8. Manchester, Marketing and Hospitality. Ft. Richard Sherwood. Season 2 episode 11

    12/08/2025

    Manchester, Marketing and Hospitality. Ft. Richard Sherwood. Season 2 episode 11

    Hello people, In today's Menu, we have got the not-so-bland conversations this time from an English person - Richard Sherwood. Talking and checking out more of Manchester, getting to know it, along with hospitality and Marketing, with the 'Food and Culture Stories.' From personal experiences to broader observations about the city, this conversation captures the spirit and character that make Manchester what it is today.Enjoy the conversation with Indo-british blended tales with this 10th Ep of Season 2! Recorded at Trof, Northen Quarter, Manchester, immense thank you to the team at Trof for the help and arrangements! Tune in for stories, perspectives and lessons from the heart of Manchester hospitality. Follow @In_Todays_Menu on Instagram for updates and clips. Check out @Trofnq for good time in Manchester! End of Season 2. 1:30- Introduction 6:59- Where Richard may take you in Manc. 10:59 - The Manchester Hospitality 14:29 - The Mancunian 18:10 - How is Manchester different 22:55 - Richard's Favourite Cuisine 23:44 - Richard's Memorable Place. 26:48 - The hidden Gem of Manc. 31:03 - Guilty Pleasure food and the full English breakfast 32:54 - Learning in Hospitality 38:14 - Human Nature Lesson 43:53 - Is Marketing Necessary in Manc? 47:27 - The Seasonal Menu change 50:36 - the thoughts behind the Menus 53:09 - The Smart Marketing Idea 56:38 - The Good Hospitality bar? 1:00:05 - What do you think Ai has done to Hospitality? 1:06:23 -What can Manc. adapt 1:08:51 - Richie on Indian Cuisine.

    1h 11m
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Namaste everyone , In today's menu we will be serving you stories from in and around food and People. So get ready to enjoy about : the restaurant playbook - businessmen for hospitality industry. In my culture - culture talks and nostalgia Quater ke Kisse - What happened after people were high- stories not a chef but a ... - careers

Information

  • Creator
    Siddhiraj Kulkarni @Intoday'sMenu
  • Years Active
    2022 - 2026
  • Episodes
    46
  • Rating
    Clean
  • Copyright
    © Siddhiraj Kulkarni @Intoday'sMenu
  • Show Website
    In Today's Menu.