1. You’re known for creating thoughtful, bespoke hospitality experiences. Can you share one of the most unexpected requests a guest has made, and how you made it happen in a unique way?
Guests typically express kindness and appreciation, recognizing the meticulous customization of their experiences. Occasionally, expectations might not align, but it's vital to remember that it's the experience that may fall short, not the individual.
2. Appalam Goa feels so special and rooted in its story. How did you come up with the idea of blending artisanal food with cultural narratives, and what are your future aspirations for it?
The journey began over a decade ago with Small Fry Co. in Bombay, which featured a concept called The Secret Ingredient—curating regional dining experiences in unique venues that highlighted traditional Indian cuisine prepared by home chefs. My collaboration with Sneha Nair for the Malayali pop-up Poppaddum, and later with Saroja Shankaran for Appalam, felt like a natural evolution. We’ve showcased distinct Tamil Nadu cuisines like Madurai and Chettinad and plan to host intimate, homestyle meals at Saroja’s home in Pomburpa, fostering deeper connections to our culinary roots.
3. You’ve navigated everything from traditional hospitality to pop-ups. What’s one lesson from the pop-up scene that the broader hospitality industry should embrace?
The pop-up scene brilliantly highlights regional cuisines that might not be commercially viable in a restaurant setting. If more restaurants collaborated with untrained chefs, it could benefit both sides—restaurants would gain fresh offerings, while home chefs would get a platform to showcase fading traditional cuisines.
4. Can you share a transformative travel experience—perhaps a meal or dish that reshaped your view of food or a specific cuisine?
A meal at Prateek Sadhu’s NAAR in Kasauli last year profoundly impacted my perspective on ingredients and their sourcing. I enjoyed a 16-course vegetarian lunch featuring foraged produce. It was not just about flavor; the textures, presentation, and exceptional hospitality made it one of my most memorable meals.
5. What are the key ingredients that turn a simple dining experience into something truly unforgettable, both as a food critic and a curator of hospitality experiences?
Hospitality is the essential ingredient. Whether in a large restaurant or an intimate pop-up, the guest's journey—from booking to departure—matters most. Proactively anticipating guest needs is crucial for delivering a memorable experience.
6. Ramen is comfort food for many, yet your upcoming pop-up is offering a fresh twist. What’s your thought process behind reimagining this beloved classic for today’s food lovers?
Ramen has become increasingly popular in India, thanks to accessible imports. Chefs like Kavan at Naru Noodle Bar and Navika Kapoor at Zuru Zuru have elevated it to an art. Collaborating with Chef Shraddha Bhonsle, who brings a wealth of experience from Michelin-starred restaurants, we aim to showcase authentic flavors beyond traditional miso and shoyu in our upcoming Goa pop-up.
7.If you were curating the perfect, immersive travel experience for someone visiting India for the first time, blending food, culture, and local charm, what would that journey look like?
Instead of attempting to see multiple regions in a short time, I recommend focusing on one destination. India’s diversity mirrors that of Europe, and immersing oneself in a single state allows for a deeper exploration of its food, history, culture, and art. Engaging with locals is vital for uncovering the true essence of a place.
8. As a woman in business, what’s been the most empowering moment in your journey? How has it influenced your approach today?
Founding W.E., a women empowerment club and community in Goa, in March 2023, has been a transformative experience. Engaging with women from diverse backgrounds has taught me patience and the importance of listening, significantly influencing both my personal and professional approach.
9.Your work with Empowered by We shows a commitment to community. How do you balance running successful businesses with your community-driven initiatives?
As the saying goes, 'All work and no play makes Jack a dull boy.' For me, W.E. is a joyful space—where I connect with talented women and learn new things. It allows me to address personal challenges with community support, making my professional life more enjoyable.
10. The hospitality industry has changed significantly. Where do you see it heading in the next decade, especially regarding evolving guest expectations after the pandemic?
The hospitality industry is fundamentally about service and creating joy for guests. As options expand, meeting their expectations becomes more challenging. I believe that simplicity, authenticity, and genuine hospitality will be vital for satisfying guests in the coming years.
Bio:
I am a passionate entrepreneur and hospitality expert dedicated to crafting immersive dining experiences that celebrate artisanal food and cultural narratives. With over a decade of experience, I founded Small Fry Co. in Bombay, where I pioneered regional dining experiences featuring traditional Indian cuisine prepared by home chefs. My journey led me to establish Appalam Goa, collaborating with talented chefs to showcase the diverse flavors of Tamil Nadu through intimate pop-ups. I also founded W.E., a women empowerment community in Goa, which fosters connection and support among women from all backgrounds. My approach to hospitality emphasizes genuine connections and the stories behind every dish, making my work a celebration of culture, community, and culinary artistry.
Interviewed by: Insiya
Edited by: Mishika Goel
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