Welcome to Episode 7 of Magazine St. Kitchen Presents Speak Greasy with Gauri Devidayal, Season 3. This week, Gauri sits down with Salil Deshpande, the Head of Editorial Content at Condé Nast Traveller India. With over 17 years of journalistic experience, Salil has been at the forefront of blending technology with culture, shaping CNT’s digital strategy and leading a talented team of writers and artists who craft captivating stories about travel, food, and heritage.

In this episode, Salil shares insights into the evolving Indian tourism market, exploring how Indian travellers are redefining global tourism. From seeking immersive local experiences to prioritising comfort and quality, today’s Indian tourist is more confident, well-travelled, and discerning. Learn about how experiential travel is transforming itineraries, with food, heritage, and culture taking centre stage. Salil also discusses CNT’s unique approach to storytelling—shining a spotlight on lesser-known destinations, local cuisines, and the human stories behind them.

This conversation dives into the future of food and travel, highlighting destinations poised to captivate the next wave of tourists—think Madurai for its rich Indian heritage and Iran or Ethiopia for unique international flavours. Food lovers will enjoy discussions about the role of cuisine in shaping travel plans, from bucket-list dining spots to the influence of Instagram in showcasing one’s culinary identity.

Salil also provides an insider’s perspective on the challenges and triumphs of the restaurant industry, the growing impact of Indian chefs and restaurants globally, and the role of culinary tourism in boosting India’s tourism sector. Whether you're a passionate foodie, an aspiring traveller, or someone keen on understanding the intersection of culture and gastronomy, this episode is packed with insights you won’t want to miss.

Tune in to discover how food and travel are deeply intertwined, shaping how we explore the world today.

In this engaging episode of Speak Greasy, Gauri Devidayal is joined by Divya Prabhakar, the mastermind behind Bengaluru Oota Company and Podi & Spice. From humble beginnings in the hospitality sector to becoming a regional food pioneer, Divya's journey is a blend of hard work, resilience, and a passion for South Indian cuisine. She dives into her entrepreneurial story, revealing how she transitioned from working in sales and marketing for ITC and Lemon Tree Hotels to founding Bengaluru Oota Company, an intimate tasting room that redefines regional food experiences.

Divya’s journey is filled with unconventional choices—her career began with a spontaneous decision to join a hospitality school, spurred on by a newspaper ad. She realised early on that she wasn’t suited to culinary roles and instead gravitated toward the front-end operations, flourishing in marketing and sales. After an unexpected career setback, she took time off, gaining clarity and a deep-rooted desire to showcase her community’s food in an authentic setting.

Listen as Divya shares the thought process behind Bengaluru Oota Company and the challenges of scaling regional cuisine in a country where diners often expect traditional foods to remain home-based. She talks about creating a unique dining experience that’s not only nostalgic for locals but also educational for visitors.

Divya gives listeners insightful advice on restaurant ownership, highlighting the importance of clear partner dynamics, well-defined roles, and realistic expectations for aspiring restaurateurs. She advocates hands-on experience before launching into the high-stakes world of hospitality, emphasising the need for clarity in vision, especially in a field with high failure rates.

Her dedication to promoting regional South Indian food extends beyond business—she’s created opportunities for women in her community, turning Bengaluru Oota Company into a space that empowers and educates its workforce. With word-of-mouth as her main promotional tool, Divya has created a loyal following, demonstrating that authenticity and quality are the pillars of success in the food industry.

Join us for this episode of Speak Greasy to gain invaluable insights into the F&B industry, hear Divya’s entrepreneurial tips, and discover what it means to be at the forefront of the regional food trend in India.

In the latest episode of Speak Greasy with Gauri Devidayal, Gauri welcomes Kunal Vijayakar, a man of many talents: ad man, anchor, TV personality, and now a celebrated food blogger with a YouTube channel that's capturing the attention of food lovers everywhere.

Kunal shares his journey of growing up in South Bombay, reflecting on a childhood where food played a central role, thanks to his food-loving family and his grandmothers’ exceptional cooking. He admits he wasn’t great at school but had ambitions of becoming an architect or opening a catering business. His passion for architecture, advertising, art, and, of course, food ultimately paved his path to success.

Kunal’s media career took off unexpectedly after being scouted for a TV commercial, which opened the door to a fruitful career on screen. He reflects on his long-running shows, The Foodie (2006-2015) and The Week That Wasn’t, which entertained audiences for 17 years. Kunal talks about the perks of working on an all-India news channel, allowing him to explore regional cuisines across the country, from the unknown dishes of Chettinad to the delights of Orissa and the rebirth of Kashmiri cuisine.

Gauri and Kunal dive into his shift from television to the internet, where he embraced YouTube with his show Khaane Mein Kya Hai, learning to connect with a younger audience. He opens up about the challenges of staying relevant in an ever-evolving food scene and how his young team keeps him grounded and constantly innovating.

As the conversation unfolds, Kunal shares his experiences with regional Indian food, his admiration for honest food reviews, and his evolving relationship with food through his weight-loss journey. He highlights the importance of staying genuine in the food industry and the impact that irresponsible blogging can have on restaurants.

Tune in for a fun and insightful conversation between two food lovers who are passionate about good food, storytelling, and the ever-evolving culinary landscape.