Empty Plates – Détails, épisodes et analyse

This week on Empty Plates, I’m joined by Missy Flynn  co-founder of Rita’s and a deeply thoughtful voice in London’s hospitality scene. We talk about Rita’s as a homage to the American dive bar a place rooted in welcome, memory, and belonging and why dining doesn’t need to look like anything other than what feels true.

We also explore identity in the food industry, the pressure to perform authenticity, and the reality of being a restaurant owner in an increasingly politicised landscape. Missy reflects on growing up in pubs, the communities built through service, and how those early experiences shaped her approach to food and culture. 

In today’s episode, Anjli is joined by William Sitwell  one of the UK’s most established food writers, a restaurant critic for The Telegraph,  authors and broadcasters. He’s the former editor of Waitrose Food magazine,  a familiar face on MasterChef, and the author of The Restaurant: A History of Dining Out — a book that traces how the simple act of eating out has evolved across centuries and continents.

This episode isn’t just about the history of restaurants; it’s also about what dining means right now. With William, we talk about that tension between nostalgia, simplicity, and skill  and what it really takes to create a restaurant that leaves a mark. We also explore London’s shifting food culture, the role of memory in dining, and why restaurants like Dishoom have done such a brilliant job of capturing the soul of Bombay within the London scene.

In this week's episode Anjli speaks to Dharmesh & Enna Lakhani, the co-owners of the Bobby’s,  established in 1976, it is one of the UK’s first Indian restaurants, nestled on a bustling corner of Belgrave Road in Leicester. 

Building a restaurant is in many cases can be a pipedream, and for those who manage to get to opening day and live our there dream they quickly realise the next challenges are a mixture of staying relevant, balancing the cash-cows from and question marks and avoiding burn out. 

Like most business owners, an independent restaurant is a job we take home, in some cases it’s  the family business that the kids learn through and hopefully they might even take it over!

This episode really dives into what it means to build a restaurant legacy that is  focused on scaling community not sites!

Follow on Instagram| www.instagram.com/eatatbobbys

Visit | www.bobbys-restaurant.co.uk

Bobby’s Restaurant - Leicester

EST 1976
🍲 | Serving authentic Indian vegetarian food
📞 | 0116 266 2448

Belgrave Road, Leicester, United Kingdom LE4 5AT

In this episode Anjli speaks to Dhilon Devji, the founder of Dhils  the creator of the Vegan Seekh Kebab. "Irresistibly Meaty, Unbelievably Vegan" and the new appointed creator of the UK's best vegan kebab.

Dhils story is a fascinating one, having spotted a gap in the market for South Asian flavour and culturally relevant alternative protein brands and syncing this desire with his scientific knowledge to create a 2D protein all from the comfort of his make shift home kitchen during Covid. 

To now, in 2025 to running a leading vegan food business in the UK that has paved away for South Asian kebabs! Vegan adults  represent 4.7% of the population in the UK, however we face an ever present challenge of is being a vegan eating alternative protein, respecting animals and just eating more plants. There are no rules that fit all, however Dhil's personal journey provides a view that anchors him and his brand in authenticity. By creating a culturally relevant vegan product, he discusses journey of sales, demand and growth. 

This episode dives into what it takes to stay a relevant in a the plant based world! 

Visit: www.Dhils-Eats.Com
Instagram: www.instagram.dhils.eats

Today, Anjli is speaking to Chandani Kaur Kohli, founder of Biskut Bar, the first premium Punjabi biscuit company building a sustainable biscuit dreamland. 

So in this episode we will be talking about episode to AUTHENTICY, looking at how independent producers weave their core brand message through the web of sales, marketing and above trend, to ensure that they and their products align to the core values and principles of their brands DNA.

Their offerings reimagine the bold aromatics of South Asia into cookie treats with recipes uniquely developed using single-variety spices and nuts that promote biodiversity and regenerative farming. 

Their  award-winning flavour bombs are seeded in celebration, Ayurveda and heritage and they invite  us to “Mind the planet. Eat biskuts. And have a fun!”

Visit Biskut Bar
Follow them on IG at instagram.com/biskutbar

In this weeks episode Anjli speaks to Mallika Basu. Mallika is a writer, commentator and board adviser in the food &  hospitality industry. 

Be ready for some fast paced, straight forward conversation on the semantics of APPROPRIATION vs APPRECIATION and a deep dive into supermarket equity!

With two published cookbooks, she writes an award-nominated newsletter More than Curry covering the link between food, people and planet.

Malika, also delivers key cultural training on cultural appropriation, diversity, representation labels which she has delivered to organisations including Penguin Random House, Jamie Oliver Group, Tesco, Greggs and Waitrose. 

Website | mallikabasu.com
Instagram | instagram.com/mallikabasu

In this episode Anjli speaks to Poorva Joshipura,  Senior Vice President of International Affairs for People for the Ethical Treatment of Animals (PETA) about the perception of veganism, animals as food, domestication, planetary health, human health, ethics and of course what it means to consume food? 

Poorva Joshipura is an  key voice in vegan ethics and culture and esteemed author as we as an advisor for different organizations that protect domesticated work animals used for work in India and Jordan 

Her book first book 'For A Moment Of Taste: How What You Eat Impacts Animals, The Planet And Your Health' is an in-depth exposé of what happens to animals commonly used for meat, eggs and dairy foods in India

Her new book called  ‘Survival at Stake: How Our Treatment of Animal is Key to Human Existence’ examines the links between global crisis and poor treatment of animals - she links this to  pandemics, epidemics, antibiotic resistance and climate change.

From being an undercover investigator to an award winning global leading  voice in animal rights, Poorva is a regular guest on television news and radio shows through which she encourages viewers and listeners to be considerate to animals. 

In this episode we speak to holistic  movement coach, Ahmed Jaffer.  Ahmed's approach to health is focused on building alignment through posture and internal awareness. He works with clients to help them discover themselves through exercise.  

In this episode we will touch on perceptions of physical health inside the South Asian  community and how he is paving a way to create safe spaces for people of color to experience a fitter version of their bodies and minds. 

Ahmed is a know coach across London and actively works to encourage and enhance the relationship between body, mind and movement. 

Trigger Warning | We must advise that today's episode may trigger some listeners and we will talk in depth about body dysmorphia and mental health.

Follow Ahmed in Instagram at Jaffa_Cake

In this episode Anjli speaks with two incredibly esteemed doctors who are actively working to empower the population to choose better health and choice through education

NHS GP, Author and Food Influencer Dr Chintal Patel, Chintal is a NHS GP based in the bustling heart of Central London with over 20 years clinical practice and she is also the the Dr behind Dr Chintal's Kitchen where she teaches families the basics to prepare easy and nutritious meals together. 

Dr. Sumi Baruah is an experienced and passionate General Practitioner, Certified Health Coach and NHS Clinical Entrepreneur with a strong interest in preventative medicine and the CEO and founding member of Culinary Medicine UK, an organisations that Teaches healthcare professionals how to translate nutrition into clinical practice'  CMUK’s platforms assists both clinicians and patients in making informed food choices that positively impact prevention of disease and their outcomes.

Learn more about Culinary Medicine UK
 
Visit www.culinarymedicineuk.org
Follow | culinarymedicineuk on Instagram

Follow|  Dr Chintal in Instagram
Visit her website | www.drchintalskitchen.com

Today, Anjli speaks to Anshu Ahuja, Co Founder of DabbaDrop, a pioneer of London meal subscription services. DabbaDrop is a female owned vegan subscription takeaway service, delivering homestyle South Asian Food. 

Founded in 2018 in East London by Anshu Ahuja and Renee Williams, two Hackney neighbourhood friends who bonded over their love of cooking. Both were keen to build a business to fit around family life, alongside making a difference to the planet for future generations. 

This company has shown what it takes to remain authentic to its roots whilst paving a route to market that would be considered modern with a twist.

Inspired by Anshu’s heirloom family recipes from all over South Asia, and the famous Dabba Wala system in Mumbai, 

DabbaDrop delivers  zero waste  plant based dinners to 50+ postcodes across London, and is proud to be LONDON'S  first and only plastic and emissions free takeaway.

www.dabbadrop.co.uk/