Big Food Energy – Détails, épisodes et analyse

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Big Food Energy

Smitha Menon

Arts

Fréquence : 1 épisode/23j. Total Éps: 27

Hosted by renowned food journalist Smitha Menon, Big Food Energy isn’t just talking about food, it’s celebrating a movement that’s reshaping India’s culinary landscape. Expect insightful conversations about everything from the inception of Michelin-starred khichdi, food delivery algorithms, and the unapologetic rise of dosa as a global icon. Created & Hosted by Smitha Menon This is a Maed in India Production

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https://www.instagram.com/smitha.men
11 partages
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Food Journalists Priya Krishna and Anisha Oommen on Restaurant Reviews and the Future of Food Writing

Saison 2 · Épisode 10

mercredi 17 décembre 2025 • Durée 39:09

Behind The By-lines: Priya Krishna (The New York Times), Anisha Rachel Oommen (Goya Journal), and Smitha Menon pull back the curtain on what it means to write about food today.

Amuse-Bouche: Food as a lens into caste, class, politics, and identity; and why the table is still one of the last places we can have hard conversations.

Main Course: The blurred lines of PR and journalism, maintaining professional boundaries as a food writer, and what “good taste” means when dining out becomes social currency.

Quick Bites: From Indian English prose to plastic tablecloths and dosa definitions, how language and aesthetics shape whose food stories get told.

In the Margins: On AI, the future of media, and why being a food journalist is less about hype and more about holding power to account, one story at a time.

This episode is fact checked, double spiced, and just the right amount of sweet, which means the Bombay Bhel Chikki by Bombay Sweet Shop was the only sensible pairing, really.

– – –

Host: Smitha Menon

We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in

This is a Maed in India production.

Creative Director: Mae Mariyam Thomas

Project Manager: Shaun Fanthome

Producer: Meghna Gulati

Co-Producer: Rachna Sukuru

Animation: Alika Gupta

Video Editor: Kaval Chaudhary

Video Guidance: Jishnu Guha

Sound Mixing Engineer: Kartik Kulkarni

On-Location Sound Engineer: Nihar TemkarProduction Assistant: Natasha Vakil

Artwork: Jishnu Bandyopadhyay

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Akhil Iyer of Benne and Kavan Kuttappa of Naru Noodle Bar on Hyper-focused Restaurants

Saison 2 · Épisode 9

mercredi 3 décembre 2025 • Durée 48:26

Rasam for Two: Akhil Iyer of Benne in Bombay and Kavan Kuttappa of Naru Noodle Bar on going hyper-local with dosa and ramen.

Bangalore Special: Growing up in Bangalore, experiencing local and global cuisine, and tying that childhood nostalgia into their respective microdiners.

Main Course: Building an entire business around a single dish, and the role of social media in creating hype

Broths & Chutneys: Rethinking what “authenticity” really means, and how dosa and ramen are finding new homes in urban India y today.

No By Two: Striking a balance between authenticity and adapting to consumer needs, and plans of expansion.

Today’s episode is crunchy, chaotic, and slightly addictive. So obviously, I had to pair it with Choco Butterscotch Barks by Bombay Sweet Shop.

– – –

Host: Smitha Menon

We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in

This is a Maed in India production.

Creative Director: Mae Mariyam Thomas

Project Manager: Shaun Fanthome

Producer:

Saransh Goila on Scaling Butter Chicken While Balancing Profitability & Creativity

Saison 2 · Épisode 8

mercredi 19 novembre 2025 • Durée 46:52

Chef’s Table: Saransh Goila of the famed Goila Butter Chicken is on a mission to bring a fresh take on the classic dish and entrepreneurship.

Appetiser: From pop-ups to over a 100 kitchens, how Saransh’s ambitions turned the classic butter chicken into a global culinary experience.

Main Course: Crafting experiences for consumers, building structures for acquisition, and navigating the hard truths of profitability vs. creativity

Combos: How to keep creativity alive when running a business and navigating being a chef and creator in an era of “chefluencers”.

Delishaaas: Finding meaning beyond likes and metrics, the power of mentorship, and why telling India’s food story will always be worth it.

This one’s a deep dive into creator ambitions, delivery numbers, desi cravings, and digital-first food. I mean, what else but Chocolate Butter Cookies by Bombay Sweet Shop for that kind of comfort math?

– – –

Host: Smitha Menon

We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in

This is a Maed in India production.

Creative Director: Mae Mariyam Thomas

Project Manager:

Vinesh Johny on Finding Bangalore’s Sweet Spot

Saison 2 · Épisode 7

mercredi 5 novembre 2025 • Durée 43:55

On the Brew Board: Vinesh Johny of Lavonne Academy of Baking Science and Pastry Arts, Kopitiam Lah, and LICK

Local Roast: How a college kid’s idea turned into Lavonne Academy, arguably India’s best pastry school

Soups and Short Eats: The creative process, the evolution of India’s pastry scene, and the tightrope walk of scaling up without selling out

House Special: Holistic hospitality: – from Lavonne’s classroom, Kopitiam Lah’s coffee culture, to the ice cream fueled frenzy of LICK

Chef’s Blend: The wild side of dessert innovation, the Indian ingredients he’s most excited about, and why VC money can’t buy soul.

From The Counter: From finding Bangalore’s sweet spot for global flavours to the power of patience and practice

Pastry: Leadership, team spirit, parenthood, and chocolate flutes.

This episode is about breaking moulds and finding flavour in unlikely places, so what better pairing than Chilli Cheese Bhujia by Bombay Sweet Shop – fiery, cheesy, and impossible to put down.

– – –

Host: Smitha Menon

We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in

This is a Maed in India production.

How Ritu Dalmia Built Her Empire Without Following Any Rules

Saison 2 · Épisode 6

mercredi 22 octobre 2025 • Durée 47:54

On the Kitchen Counter: Ritu Dalmia of DIVA, Cittamani, and more

The Mise en Place: From a childhood fear of Indian cuisine to reimagining it with her signature global flair.

Full Course: How a single idea turned into a restaurant empire – built on impulse, experimentation, and the power of passion.

Cultural Garnish: Blending Italian simplicity with Indian complexity, and finding unexpected overlaps in two rich food traditions.

Inside the Kitchen: Leadership lessons, mentorship mindsets, and creating safe spaces for teams to thrive.

Catering Spread: Why catering isn’t just about feeding people – it’s about telling a story and making every bite memorable.

Finishing Touches: Advocating for LGBTQ rights, learning to balance ambition and self-care, and the future of dining done her way

My chat with Ritu was a little messy, a little salty, and filled with lots of stories. Obviously, I had to go with something classic but punchy, like the Roasted Makhana & Peanut Chikki by Bombay Sweet Shop.

– – –

Host: Smitha Menon

We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in

This is a Maed in India production.

Creative Director:

Asha Jhaveri and Niva Zaveri on How Swati Snacks Became a Mumbai Institution

Saison 2 · Épisode 5

mercredi 8 octobre 2025 • Durée 41:55

Yellow Plates For Two: Asha Jhaveri and Niva Zaveri, two of four generations behind Mumbai’s most beloved chaat institution, Swati Snacks

Starters: The origin story of Swati Snacks – a tiny kitchen in Tardeo that sparked a Gujarati food revolution, and why quality always trumps quantity

Main Course: Navigating family dynamics in business, balancing tradition with innovation

Traditional Specialities: Lessons in humility, the role of social media, and the art of balancing customer nostalgia

Beverages: The charm of Swati and maintaining flavour and consistency across generations while innovating for the future

Lunch Box Take-Away: Building relationships, training staff from the ground up, and unique food combinations

This episode is all about familiarity, comfort, and an iconic Mumbai institution. Sounds to me like the perfect excuse to bring in the Coconut Caramel Patissa Indie Bar by Bombay Sweet Shop.

– – –

Host: Smitha Menon

We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in

This is a Maed in India production.

Creative Director: Mae Mariyam Thomas

Chintan Pandya and Roni Mazumdar on Building a Movement Around Indian Cuisine

Saison 2 · Épisode 4

mercredi 24 septembre 2025 • Durée 57:08

On The Round Table: Roni Mazumdar and Chintan Pandya of Unapologetic Foods (Dhamaka, Semma, Naks, Masalawala & Sons, and more)

Pots and Platters: From Kolkata and Mumbai roots to Michelin-starred tables in New York City, the journey of crafting unapologetic Indian food

Brunch Thali: Challenging perceptions of Indian cuisine, the power of cultural identity, and why authenticity beats trend-chasing every time

The Unapologetic Experience: Fighting battles within your own community, and building the future of Indian food by empowering the next generation

Kuchh Meetha: The barriers Indian chefs face abroad, and why a Michelin star isn’t the ultimate goal

Peena (Pairing): Navigating restaurant partnerships and the unspoken rules of success

Chakhna: A rapid-fire segment of unapologetic takes on everything from street food to soul food – and the beautiful, messy craft of running a kitchen

– – –

Host: Smitha Menon

We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in

This is a Maed in India production.

Creative Director: Mae Mariyam Thomas

Project Manager: Shaun Fanthome

Producer:

Rohit Kapoor on What Swiggy Knows About How India Dines

Saison 2 · Épisode 3

mercredi 10 septembre 2025 • Durée 40:37

Behind the Delivery Curtain: Rohit Kapoor, CEO of Swiggy’s Food Marketplace

Servd: A taste of street food memories and navigating India’s diverse culinary landscape

Order Placed: The balancing act of convenience vs. tradition and adapting to a country of many palates

Snaccables: From premium home dining to the rise of QSRs, and the unstoppable influence of social media

Foodie’s Dessert: A candid look at restaurant marketing, healthy friction with partners, and the evolving art of feeding India’s cravings

From the Counter: Future-proofing food delivery, celebrating Indian festivals through flavour, and the bigger picture of building trust in the restaurant world

This episode is layered with hustle and vision, and finished with a perfect glaze. Clearly, Bombay’s 3-Layer Chocolate Fudge by Bombay Sweet Shop was the only way to go.

– – –

Host: Smitha Menon

We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in

This is a Maed in India production.

Creative Director: Mae Mariyam Thomas

Project Manager: Shaun Fanthome

Himanshu Saini on Michelin Stars and Indian Cuisine

Saison 2 · Épisode 2

mercredi 27 août 2025 • Durée 38:56

Chef’s Table: Three Michelin-starred chef Himanshu Saini of Trèsind Studio, Dubai

Appetiser: His culinary origin story – from cooking at home to leading one of Dubai’s most talked-about fine dining kitchens

Main Course: Patience as a secret weapon, the power of teamwork, and why Indian cuisine deserves its moment on the global stage

Pairing: Spices as superpowers, changing perceptions of Indian food, and the joy of blending old with new

House Special: Michelin stars and why Indian hospitality goes beyond the plate

From the Counter: Crafting tasting menus, khichdi reinventions, and the role of storytelling

Dessert: Honest reflections on the future of modern Indian dining

Update: Shortly after this episode was recorded, Trèsind Studio received its long overdue third star at the MICHELIN Guide ceremony in Dubai held in May 2025. This makes Trèsind the only Indian restaurant worldwide to have been awarded three stars, giving Indian cuisine its moment on the world stage.

This episode is bold, precise, and plated to perfection. Naturally, it needs something indulgent and elevated, like the 54.5% Dark Chocolate Indie Katli Bites by Bombay Sweet Shop.

– – –

Host: Smitha Menon

We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in

This is a production.

AD Singh and Riyaaz Amlani on Food Spaces That Define a Generation

Saison 2 · Épisode 1

jeudi 14 août 2025 • Durée 46:29

Table for Two: Restaurateurs AD Singh (Olive, Monkey Bar, SodabottleOpenerWala, etc) and Riyaaz Amlani (Social, Smoke House Deli, BANNG, etc)

Starter: A throwback to the early days – Mocha mugs, Olive nights, and the quiet beginnings of a restaurant revolution

Main Course: Scaling with soul, shaping food culture, and why the best restaurants are more than what’s on the plate

Pairing: Local pride, Catering to Gen Z, Investor Pressures, and the Unexpected Cost of Being Cool

House Special: How to build spaces people return to, why India needs a robust nightlife scene, and what the future of dining might actually look like

From the Counter: Government red tape, nightlife nostalgia, and scaling with integrity

Dessert: Bizarre food inventions and cultural hot takes

This episode is nostalgic, punchy, and just the right amount of unfiltered. Pair it with the Coffee and Dark Chocolate Indie Katli Bars by Bombay Sweet Shop.

Host: Smitha Menon

We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in

This is a Maed in India production.

Creative Director: Mae Mariyam Thomas

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