Speak Greasy with Gauri Devidayal

Hosted by Food Matters Group | Magazine St. Kitchen

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About the show

The F&B industry is tougher than ever, and only the most resilient break through. Hard Nut To Crack , the latest season of Magazine St. Kitchen x Australian Macadamia Society presents Speak Greasy with Gauri Devidayal, dives into the grit, ambition, and resilience it takes to build and sustain in this space. This season goes beyond the surface to spotlight the people navigating challenges and redefining what it means to succeed in hospitality. Hosted by Gauri Devidayal, restaurateur, entrepreneur, and Co-Founder & CEO of Food Matters Group , Speak Greasy is where unfiltered conversations meet hard-earned insights. This is where the real stories of F&B unfold—the risks, the roadblocks, and the breakthroughs behind every success. This season brings together voices from across the industry, sharing candid perspectives on building, scaling, and surviving in a competitive landscape. From bold decisions to hard lessons, these are the moments that shape the journey. This season isn’t just about success; it’s about resilience, adaptability, and the mindset it takes to keep going. Because in F&B, the path is never easy, but it’s always worth it.

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41 min

Speak Greasy with Gauri Devidayal & Satyajit Hange | Ep 5.3 | The New Age Farmer

In this episode, Gauri Devidayal is joined by Satyajit Hange, Co-Founding Farmer, Two Brothers Organic Farms, one of India's most influential organic food and sustainable agriculture brands. What begins as a conversation about farming soon unfolds into a deeper discussion about purpose, entrepreneurship, climate change, food systems and the future of agriculture in India.Raised in a farming family in rural Maharashtra, Satyajit left behind a successful career in corporate banking to return to his roots and build something meaningful alongside his brother Ajinkya. Together, they transformed a family farm into a movement that champions regenerative agriculture, organic farming, soil health, biodiversity and transparent food production.Gauri and Satyajit explore the realities of modern agriculture, the long-term consequences of chemical-intensive farming, and the urgent need for more sustainable farming practices. They discuss why healthy soil matters, how climate change is reshaping the agricultural landscape, and what farmers can do to build resilience in an increasingly unpredictable world.The conversation also shines a light on the challenges faced by Indian farmers, from declining profitability and market access to the heartbreaking issue of farmer suicides. Satyajit offers an honest perspective on the structural issues affecting agriculture and explains why meaningful change requires a collective effort from farmers, consumers, businesses and policymakers.The episode examines the growing demand for organic food, the misconceptions surrounding food pricing, and the importance of transparency in an industry where consumers are increasingly questioning what goes into the products they buy. Satyajit shares how Two Brothers Organic Farms works directly with farming communities, supports certification processes and creates a sustainable ecosystem that benefits both producers and consumers.Packed with insights on organic farming, regenerative agriculture, climate-resilient farming, food adulteration, conscious consumerism, healthy eating, farm-to-table movements and sustainable food systems, this episode offers a compelling look at how the choices we make today can shape the future of food.Whether you're passionate about agriculture, sustainability, entrepreneurship or simply curious about where your food comes from, this is a conversation that will change the way you think about the food on your plate.

47 min

Speak Greasy with Gauri Devidayal & Abhishek Honawar | Ep 5.2 | The Secret Sauce of Hospitality

In this episode of Magazine St. Kitchen x Australian Macadamia Society presents Speak Greasy with Gauri Devidayal, we sit down with Abhishek Honawar, founder of the Honar Group, for a deeply insightful conversation on hospitality, boutique hotels, restaurants, luxury experiences, entrepreneurship, and building brands with emotional depth.Known for creating some of India’s most distinctive hospitality spaces across Mumbai and Jaipur, Abhishek opens up about his journey from launching neighbourhood favourites like Woodside Inn to building immersive luxury properties such as 28 Kothi and The Johri. The conversation explores what it truly means to create experiences that people emotionally connect with rather than simply consume.From moving to New York on instinct and rediscovering his Indian identity abroad, to embracing the energy and chaos of Jaipur’s bazaars, Abhishek shares how travel, culture, and emotion shaped his philosophy towards hotels, restaurants, and modern hospitality. He speaks candidly about building businesses rooted in feeling instead of purely financial ambition, and why timeless hospitality comes down to relevance, trust, intentionality, and emotional connection.Through the episode, Gauri and Abhishek discuss boutique hotels in India, experiential travel, Indian culture, restaurant entrepreneurship, luxury hospitality, hotel design, guest experience, hospitality trends, and the future of Indian luxury. They also explore the realities of staying relevant across generations, building culturally immersive spaces, and creating brands that continue to resonate years after launch.One of the standout moments of the conversation focuses on The Johri in Jaipur and the idea of “cultural luxury”. Abhishek explains why true hospitality is not about perfection or isolation from reality, but about embracing the environment around you and transforming it into something emotionally meaningful. From fragrance and lighting to music, textures, temperature, and service, he reveals how every detail contributes to shaping memorable guest experiences.The episode also dives into the emotional labour behind hospitality entrepreneurship, the importance of collaborations built on trust, and why hospitality cannot simply be manufactured through money, expensive interiors, or trends. Instead, Abhishek explains why authenticity, consistency, and emotional intention are what truly create timeless brands.Whether you are a hotelier, restaurateur, entrepreneur, designer, traveller, or simply fascinated by hospitality and luxury experiences, this episode offers valuable insights into storytelling through spaces, thoughtful luxury, immersive travel, and building meaningful hospitality brands in India.If you enjoy conversations around hospitality industry trends, boutique hotels, Indian restaurants, luxury travel, founder journeys, hotel experiences, restaurant culture, and entrepreneurship, this episode of Speak Greasy is a must-listen.Tune in to hear how Abhishek Honawar built the Honar Group philosophy around culture, relevance, trust, and emotional connection while redefining modern Indian hospitality.

45 min

Speak Greasy with Gauri Devidayal & Siddharth Jogani | Ep 5.1 | Cracking the Food Delivery Code

Welcome to the first episode of Magazine St. Kitchen x Australian Macadamia Society presents Speak Greasy with Gauri Devidayal, Season 5, a podcast that dives deep into the evolving restaurant industry, food technology, delivery platforms, and entrepreneurship.In this episode, Gauri is joined by Siddharth Jogani, Founder and CEO of Restaverse, and former Zomato leader, for a candid conversation about how technology, data, and delivery platforms are reshaping the modern restaurant business.Siddharth brings a decade of experience where he has witnessed the immense transformation of the online food delivery ecosystem in India. Starting his career in sales, selling advertising space to restaurants, Siddharth quickly realised how operationally stretched restaurateurs were and how data-driven insights could transform the way restaurants grow.In this episode, Siddharth and Gauri explore what it means to build a tech-savvy restaurant in today’s digital world. A decade ago, most restaurants relied only on basic billing software, but today the landscape is dramatically different. Restaurants must navigate QR codes, digital menus, AI-driven analytics, SaaS tools, and customer data platforms to stay competitive.They discuss how Covid-19 accelerated the adoption of restaurant technology, pushing businesses online almost overnight and forcing operators to rethink how they manage delivery platforms like Swiggy and Zomato. But while technology is powerful, Siddharth emphasises that tech implementation in restaurants should remain minimal and purposeful, ensuring it actually solves operational challenges rather than creating new ones.The conversation also dives into global restaurant technology trends, including emerging AI tools that listen to customer interactions, track order patterns, monitor staff performance, and generate real-time operational insights. As Siddharth explains, restaurants today are sitting on enormous amounts of untapped data, and those who learn to harness it will gain a powerful competitive advantage. Gauri and Siddharth also unpack the economics and realities of food aggregators, exploring how consumer behaviour differs between Swiggy and Zomato, what drives platform loyalty, and why factors like assortment, quality, affordability, and trust matter more than ever.The discussion also highlights the importance of online reputation management, customer reviews, and ratings, revealing why responding to feedback is essential for restaurant growth. Siddharth shares why ORM (Online Reputation Management) became the first problem Restaverse set out to solve, helping restaurants better manage their presence across delivery platforms.From restaurant SEO and performance marketing to delivery economics, customer behaviour, AI-driven hiring tools, and the future of dining out, this episode offers invaluable insights for restaurant owners, hospitality professionals, food entrepreneurs, and anyone passionate about the future of the F&B industry.Tune in to discover how technology, data, and smarter decision-making are redefining the modern restaurant ecosystem and how Restaverse is helping restaurants turn insights into growth.

1 hr 4 min

Speak Greasy with Gauri Devidayal & Akhila Srinivas | Ep 4.7 | Keeper of Cool Bangalore Culture

In the final episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4, Gauri is joined by Akhila Srinivas, the founder of Courtyard and Conservatory in Bengaluru. Akhila shares her unique journey from architecture to creating a cultural hub that fosters creativity, connection, and community.Akhila began her career in architecture after studying at Columbia University in New York. However, when she returned to Bengaluru in 2011, she realised the city lacked spaces where people could engage with culture in a relaxed and accessible way. Inspired by this observation, she coined the term ‘easy culture’ to describe spaces that feel open and natural, where culture could thrive without barriers.In 2018, Akhila opened Courtyard, initially as a simple café, but it quickly evolved into much more. As she discusses in this episode, her architectural background played a significant role in designing a space that was not just a café, but a place for artists, thinkers, and creatives to come together. Akhila explains how Courtyard became a cultural hub, offering a platform for unique events, performances, and gatherings.Akhila also discusses how she was able to juggle her architectural career with running Courtyard on the side. Over time, she realised that the café could become a larger part of her life and her vision. She talks about how she merged her design skills with her love for culture to create a space that evolves with the needs of its community.The conversation also covers how the pandemic shifted Akhila’s focus toward smaller, intimate events and private gatherings. This shift led to the creation of Conservatory in 2022, a dedicated space for pop-up events. Akhila shares how this new space was born out of necessity and how it met the demand for curated experiences in Bengaluru.Additionally, Akhila discusses how Bengaluru’s food and beverage scene is evolving. Once known for its conservative approach, the city has become a hub for adventurous chefs and curious diners who are eager to explore new experiences. Akhila talks about the impact of the city’s growing tech and startup scene on its cultural and food landscape, and how young people are embracing new ways of eating and experiencing food.Tune in to hear how Akhila combined her passion for architecture, culture, and community to create spaces that bring people together, inspire creativity, and support cultural exchange. Her story is a testament to the power of following your instincts, building a space that reflects your values, and creating something meaningful that has a lasting impact.From gourmet selections to culinary artistry—Swiggy Gourmet makes luxury dining accessible from the comfort of your home. Try it now: https://swiggy.onelink.me/888564224/eb84f33u

49 min

Speak Greasy with Gauri Devidayal & Shuli Ghosh | Ep 4.6 | The Story of Sienna: Scaling with Soul

In this 6th episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4, Gauri sits down with Shuli Ghosh, a passionate artisan and co-founder of the renowned Sienna, a space that merges the best of Bengali food, art, and design. Shuli shares the inspiring journey of her creative path, from her early days in Kolkata, immersed in the city’s rich cultural traditions, to her global outlook after studying at Barnard College in New York.Raised in a household that championed the arts, Shuli’s return to Kolkata marked a pivotal moment in her life. Returning to her mother’s pottery workshop in Santiniketan, Shuli found her true calling, working with local artisans and breathing new life into traditional craft. As a patron of craft, she’s dedicated to preserving time-honoured techniques while introducing modern functionalities that resonate with contemporary tastes. The pottery and textile world, where sustainability and heritage meet, are at the heart of Sienna’s mission.In this episode, Shuli delves deep into the evolution of Sienna, which began as a small pottery workshop in Hindustan Park before expanding into the beloved cafe it is today. From serving comfort food like avocado toast to introducing modern Bengali dishes, Sienna’s offerings are rooted in tradition but are creatively reimagined. Shuli and her team have built a reputation for their thoughtful approach to sourcing ingredients, working closely with local farmers and artisans to bring authentic Bengali flavours to a larger audience.Shuli also opens up about the challenges she faced while building the brand, including balancing creativity with the demands of running a business. From navigating her leadership role alongside her mother and husband, to managing a growing team, Shuli shares valuable insights into what it takes to grow a sustainable business while staying true to one’s values.The conversation covers the delicate balance between authenticity and innovation, the process of scaling a business, and Shuli’s vision for the future of Sienna – including potential pop-ups beyond Kolkata. This episode is an inspiring exploration of how craft, food, and community can come together to create something truly special. Tune in to hear more about Shuli’s journey, the challenges and triumphs of running Sienna, and her personal perspective on the future of Bengali cuisine.Your next meal from your favourite spot is just a tap away! Download the Swiggy app and order here: https://swiggy.onelink.me/JpkO/pv5gshoc

51 min

Speak Greasy with Gauri Devidayal & Rashmi Daga | Ep 4.5 | The FreshMenu Hustle: Cooked to Scale

Welcome to the fifth episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4. This episode features Rashmi Daga, the founder of FreshMenu, one of India’s leading food-tech companies. Rashmi’s journey from the corporate world to entrepreneurship is an inspiring tale of resilience, innovation, and navigating challenges in the fast-paced F&B industry.In this candid conversation, Rashmi shares the unique shift from her career in IT at IBM to the art industry and then to the ever-evolving world of food tech. Having moved to Bangalore, Rashmi thrived in its vibrant startup ecosystem, relishing the challenges and opportunities for growth. Her transition into entrepreneurship was a gradual process, influenced by her ability to adapt and tackle ambiguity head-on. Rashmi discusses the mindset needed to venture into the F&B business, emphasising the importance of madness, resilience, and optimism in building a successful brand.Rashmi also opens up about her early experiences, including her upbringing in a Marwadi household, where academic success was paramount. She credits her time at IIM Ahmedabad for providing her with the financial freedom and strategic mindset that helped shape her entrepreneurial path. From bootstrapping her first startup, AFDAY, to eventually founding FreshMenu, she reflects on the lessons learnt from each step, including the tough decision to shut down her first business when it didn’t work out.FreshMenu’s innovative approach to on-demand food delivery—starting with a daily changing menu of global cuisines—has transformed the way Indians think about convenience and quality in food. Rashmi talks about the importance of understanding customer needs, particularly when it comes to creating balanced, flavourful meals that cater to busy office-goers. She shares how FreshMenu’s cloud kitchen model was born out of necessity, allowing for scalability and flexibility at a lower capital expenditure than traditional restaurants.Throughout the episode, Rashmi addresses key challenges that come with building a food-tech business, including scaling kitchen operations, hiring the right talent, and managing customer expectations. She discusses the role of technology in FreshMenu’s success, focusing on how it has facilitated convenience and ease for both customers and staff. Rashmi also touches on the importance of creating a supportive work environment and managing self-doubt as an entrepreneur.In this episode, you’ll also hear Rashmi’s thoughts on being a woman entrepreneur and the unique challenges she’s faced in securing funding, growing a brand, and managing work-life balance as a mother. From raising a family to building a business, Rashmi’s journey is a testament to the power of perseverance, faith in oneself, and the value of having a strong support system.Tune in to this episode for insights into building a scalable food-tech business, overcoming obstacles, and finding the balance between ambition and self-care. Rashmi’s story is one of courage, grit, and a relentless drive to succeed in the dynamic world of food and tech.Meals made easy, delivery made delicious! Order your next favorite dish with Swiggy: https://swiggy.onelink.me/JpkO/pv5gshoc

1 hr 23 min

Speak Greasy with Gauri, Shatbhi Basu & Aashi Bhatnagar | Ep 4.4 | Bar None: Boss Women Who Pour

Welcome to the fourth episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4. This episode brings together two powerhouse women in India’s bartending scene: Aashi Bhatnagar and Shatbhi Basu.Aashi Bhatnagar, also known as Pocket Dynamyte, is an award-winning mixologist from Pune, known for her innovative approach to cocktail-making and for representing India at the prestigious World Class by Diageo competition. Shatbhi Basu is a legend in the Indian bar industry, celebrated as the country’s first female bartender, the founder of STIR Academy of Bartending, and the author of India’s first comprehensive beverage books.In this conversation, Gauri delves into the unexpected career paths of both guests. Shatbhi originally wanted to be a Chinese chef before finding herself behind the bar, where she discovered a passion for mixology and the hospitality industry. Her journey took her from working extra shifts in Bombay bars to launching STIR Academy, designing bars, curating cocktail menus, and becoming a leading voice in India’s beverage space. Aashi, on the other hand, initially aspired to be a fashion designer, but a twist of fate led her to bartending, where she now designs cocktails instead of dresses.The discussion explores the challenges and triumphs of women in the male-dominated bartending world. Shatbhi shares her experience of being one of only 12 women in a class of 100, while Aashi recounts how she was one of just two female students in her class of 40. Both speak about pushing boundaries, proving their skills, and earning respect in a field that often underestimated them.The episode also touches on the evolution of the Indian cocktail scene, with insights into how global trends are influencing local bars. Shatbhi, who has been educating consumers and industry professionals for decades, discusses the importance of understanding spirits, flavour profiles, and the art of cocktail-making. Aashi shares how she infuses culinary elements into her cocktails, creating unique drinks that blend tradition with modern techniques.From the early days of faxing drink recipes to newspapers to winning international bartending competitions, this conversation highlights the persistence, creativity, and passion that have driven both women to the top of their industry. Whether you're a cocktail enthusiast, an aspiring bartender, or someone who enjoys a good story about breaking barriers, this episode is packed with inspiring anecdotes, industry insights, and plenty of laughs.Tune in to hear how these two women are shaking up the bar world—one cocktail at a time.Need a last-minute food fix? Get fresh, hot and crisp food delivered in just 10 minutes with Bolt on Swiggy!Order now: https://swiggy.onelink.me/888564224/kgk7tne3

48 min

Speak Greasy with Gauri Devidayal & Mausam Narang | Ep 4.3 | Eleftheria: Real Cheese. No Nonsense.

Welcome to the third episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4. This time, Gauri sits down with Mausam Narang, founder of Eleftheria Cheese, to talk about her journey from the corporate world to becoming one of India's leading artisanal cheesemakers.Mausam’s story begins in 2015 when she decided to make her own cheese after struggling to find high-quality, fresh options in India. With no prior experience in cheesemaking, she started experimenting at home, importing essential ingredients and converting a room into an ageing cave. Her commitment to the craft led her to experiment relentlessly, overcoming challenges in sourcing quality ingredients and refining her techniques before starting Eleftheria Cheese in Mumbai.Mausam navigated the challenges of sourcing the right milk, convincing chefs to try locally made cheese, and educating the market about the differences between real cheese and processed alternatives. She focused on working with ingredient-driven restaurants that valued quality over price, helping Eleftheria gain a foothold in India’s fine dining scene. Over time, she built a reputation for producing world-class cheese that could stand alongside imported varieties.Mausam shares the hurdles of working in an industry that lacked skilled professionals, required a strong cold chain for distribution, and was dominated by imported cheeses. She explains how her dedication to sourcing the best milk led her to partner with farmers and invest in training, ensuring every wheel of cheese met international standards.She also discusses the slow shift in India’s cheese market, with more consumers seeking high-quality, locally made products. Despite the growing demand, the market for aged cheese remains small, and scaling artisanal cheesemaking continues to be a challenge. Shelf life limitations, logistics, and consumer education all play a role in shaping the future of the industry.Eleftheria has won multiple global accolades, including recognition at the World Cheese Awards, where one of its cheeses ranked among the top five in the world. Mausam reflects on these milestones, the challenges of bootstrapping the business, and her vision of putting Indian cheese on the global map.She also touches upon the cultural differences in cheesemaking, India’s historical relationship with dairy, and the unique role of Punjabi dairy farmers in Italy’s cheese industry. The conversation dives into how the perception of cheese is changing in India and what it takes to build a successful artisanal brand in a market that is still developing an appreciation for aged cheeses.This episode offers an in-depth look at the world of artisanal cheesemaking in India, the challenges of category creation, and the passion required to build something from the ground up. Whether you’re a food enthusiast, a chef, or someone interested in the business of artisanal products, Mausam’s insights are invaluable.Listen now to hear the full conversation about Eleftheria’s journey, the future of Indian cheese, and what it takes to create a thriving niche in an evolving food industry.Food you love, delivered right when you want it! Download the Swiggy app and order now: https://swiggy.onelink.me/JpkO/pv5gshoc

59 min

Speak Greasy with Gauri - Tripti, Shouger & Digisha | Ep 4.2 | F&B Branding 101: PR For The Plate

In this engaging episode of Magazine St. Kitchen x Swiggy presents Speak Greasy, Gauri Devidayal is joined by three industry experts to explore the evolving world of restaurant PR, marketing, and brand storytelling. The restaurant business is no longer just about good food and service—it’s about crafting a narrative that resonates with customers, leveraging digital media, and understanding the impact of PR in shaping a brand’s success.Digisha Shah, founder of DSPR & Yours Truly, started her PR agency at just 22, working with some of the biggest names in the hospitality industry. Shouger Merchant Doshi, founder of Rainmaker Consults, left behind a legal career to become a leading name in restaurant marketing, handling high-profile clients like One8 Commune and SuperYou. Tripti Bhatia Gandhi, founder of Detales Brand Communications, built her agency from the ground up, launching global brands such as Pret A Manger and Magnolia Bakery in India.The discussion delves into how restaurant PR has evolved, moving beyond traditional media coverage to a more dynamic, digital-first approach. While print media once defined success, social media and influencer marketing now play an equally powerful role in shaping a restaurant’s reputation. The guests explore how restaurants can craft compelling stories that not only attract media attention but also create lasting emotional connections with customers.One of the most critical aspects of modern PR is understanding its return on investment. Many restaurant owners struggle with measuring the tangible impact of PR efforts beyond immediate footfall. The conversation uncovers why PR success is more than just a spike in sales—it’s about positioning a brand for long-term relevance. Well-executed campaigns ensure that a restaurant stays in the public eye even after the initial launch buzz fades.Influencer marketing has become a crucial tool in a brand’s PR strategy, but not all collaborations bring value. The guests discuss how to differentiate between genuine influencers who drive engagement and those who rely on inflated numbers. With the digital landscape constantly shifting, selecting the right partners is more important than ever.Crisis management in the age of social media is another vital topic. A single negative review or social media controversy can damage a brand’s reputation in minutes. The conversation highlights how restaurants can navigate crises, take ownership of mistakes, and rebuild trust with their audience.From using chefs as brand storytellers to understanding how international brands localise their PR strategies in India, this episode is packed with insights. Whether you’re in the F&B industry, working in PR and marketing, or just interested in how restaurant brands are built, this conversation offers a masterclass in crafting success.Craving your favourite food? Don’t wait—download the Swiggy app and get the food you love delivered right on time!

44 min

Speak Greasy with Gauri Devidayal & Nooresha Kably | Ep 4.1 | Sushi, Success & the Izumi Story

Welcome to the first episode of Magazine St. Kitchen x Swiggy present Speak Greasy with Gauri Devidayal Season 4. The premier episode features Nooresha Kably, the chef and driving force behind Izumi, widely recognised as India’s best modern Japanese restaurant. Nooresha’s journey into Japanese cuisine is an inspiring story of dedication, skill, and passion for authenticity.Born into a Bohri household, Nooresha was introduced to a unique style of home cooking that differed from regular Muslim food. Her culinary career began unexpectedly when Zenzi, a restaurant co-owned by her partner, was shutting down. From that pivotal moment, she transitioned into the world of sushi, starting with a small sushi bar and learning techniques from YouTube. With just one team member—who is still with her—she began catering for offices, eventually serving Japanese guests at corporate parties.Determined to master Japanese cuisine, Nooresha spent three months in Japan: one month in a sushi school, one month travelling, and one month working. Despite initial scepticism from Japanese culinary masters, her dedication and precision won their respect. She later returned to Japan to showcase her learnings, impressing her mentor. She also completed an intensive 10-day ramen course, further expanding her expertise.Izumi opened its doors in 2018 as a 16-seater, modelled after an intimate Japanese neighbourhood bar. Without any PR or marketing, the restaurant organically grew in popularity through word of mouth. By 2019, they expanded to a larger space with 56 covers. In 2022, Izumi Goa launched, presenting the challenge of running a restaurant remotely. The Bombay team trained the new staff, ensuring seamless operations. Goa’s menu, featuring fresh chonak and a vibrant bar scene, became a fusion of both locations.Nooresha emphasizes sourcing high-quality ingredients, even during supply chain disruptions. From using sushi rice grown in Himachal with Japanese technology to procuring tofu made by a local expert trained under a Japanese master, Izumi ensures quality remains uncompromised.Beyond sushi, Izumi offers a diverse range of cooked Japanese dishes, making the cuisine more approachable, including options for Jains and vegetarians. Feedback is taken seriously, with every comment addressed to maintain excellence.Training is a cornerstone of Izumi’s success. Nooresha believes in mastering a skill before teaching it, fostering a team that values learning and loyalty. The Japanese government even selected one of her chefs for a prestigious six-month training program.Navigating business challenges like staff poaching and staying authentic while innovating is crucial to Nooresha’s philosophy. She and her partner Anil manage distinct aspects of Izumi—she oversees the kitchen and front-of-house, while Anil handles the bar and finance.Recognised with numerous awards, Nooresha stands as a leading figure in India’s F&B industry. She believes that true excellence will always find recognition. However, maintaining consistency, relevance, and authenticity remains her top priority.Listen now to hear Nooresha’s incredible journey, her insights on Japanese cuisine, and how she built Izumi into an iconic culinary destination.Ready to elevate your meals? Bring fine dining experience to your homes, immerse yourself in luxury, from selection to savouring with Swiggy Gourmet. City's finest at your doorstep! https://swiggy.onelink.me/888564224/eb84f33u

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