Big Food Energy

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

Big Food Energy is a arts podcast hosted by Smitha Menon, with 27 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Smitha Menon hosts Big Food Energy, a arts show with 27 episodes published.

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  Episode #10

  Food Journalists Priya Krishna and Anisha Oommen on Restaurant Reviews and the Future of Food Writing

  Dec 17, 202539 minS2

  <p>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.</p><p>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.</p><p>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. </p><p>Quick Bites: From Indian English prose to plastic tablecloths and do...

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  Episode #9

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

  Dec 3, 202548 minS2

  <p>Rasam for Two: Akhil Iyer of Benne in Bombay and Kavan Kuttappa of Naru Noodle Bar on going hyper-local with dosa and ramen.</p><p>Bangalore Special: Growing up in Bangalore, experiencing local and global cuisine, and tying that childhood nostalgia into their respective microdiners.</p><p>Main Course: Building an entire business around a single dish, and the role of social media in creating hype</p><p>Broths & Chutneys: Rethinking what “authenticity” really means, and how dosa and ramen are finding  new homes in urban India y today.</p><p>No By Two: Striking a balance between authenticity and a...

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  Episode #8

  Saransh Goila on Scaling Butter Chicken While Balancing Profitability & Creativity

  Nov 19, 202547 minS2

  <p>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.</p><p>Appetiser: From pop-ups to over a 100 kitchens, how Saransh’s ambitions turned the classic butter chicken into a global culinary experience.  </p><p>Main Course: Crafting experiences for consumers, building structures for acquisition, and navigating the hard truths of profitability vs. creativity</p><p>Combos: How to keep creativity alive when running a business and navigating being a chef and creator in an era of  “chefluencers”. </p><p>Delishaaas: Finding meaning beyond likes...

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  Episode #7

  Vinesh Johny on Finding Bangalore’s Sweet Spot

  Nov 5, 202544 minS2

  <p>On the Brew Board: Vinesh Johny of Lavonne Academy of Baking Science and Pastry Arts, Kopitiam Lah, and LICK</p><p>Local Roast: How a college kid’s idea turned into Lavonne Academy, arguably India’s best pastry school</p><p>Soups and Short Eats: The creative process, the evolution of India’s pastry scene, and the tightrope walk of scaling up without selling out</p><p>House Special: Holistic hospitality: – from Lavonne’s classroom, Kopitiam Lah’s coffee culture, to the ice cream fueled frenzy of LICK</p><p>Chef’s Blend: The wild side of dessert innovation, the Indian ing...

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  Episode #6

  How Ritu Dalmia Built Her Empire Without Following Any Rules

  Oct 22, 202548 minS2

  <p>On the Kitchen Counter: Ritu Dalmia of DIVA, Cittamani, and more</p><p>The Mise en Place: From a childhood fear of Indian cuisine to reimagining it with her signature global flair.</p><p>Full Course: How a single idea turned into a restaurant empire – built on impulse, experimentation, and the power of passion.</p><p>Cultural Garnish: Blending Italian simplicity with Indian complexity, and finding unexpected overlaps in two rich food traditions.</p><p>Inside the Kitchen: Leadership lessons, mentorship mindsets, and creating safe spaces for teams to thrive.</p><p>Catering Spread: Why catering isn’t just abou...

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