<![CDATA[Empty Plates]]>Empty Plates is a podcast about food + memory created & hosted by Chef and Researcher Anjli Vyas. 

In each episode, Anjli is joined by a diverse array of change makers, leaders and thinkers. Together, they will reflect on 3 plates of food that have shaped and impacted their life. 

Visit: www.bare.kitchen
Follow @emtpyplatespodcast on Instagram 

]]>https://emptyplatespodcast.buzzsprout.comRiverside.fm (https://riverside.com)Fri, 24 Jul 2026 15:35:54 GMTWed, 10 Jun 2026 13:32:54 GMT60Anjli Vyas<p>Empty Plates is a podcast about food + memory created &amp; hosted by Chef and Researcher Anjli Vyas. <br /><br />In each episode, Anjli is joined by a diverse array of change makers, leaders and thinkers. Together, they will reflect on 3 plates of food that have shaped and impacted their life. <br /><br />Visit: www.bare.kitchen<br />Follow @emtpyplatespodcast on Instagram </p>episodicAnjli Vyasanjli@bare.kitchenno<![CDATA[31. Coffee, Farming and putting Indian beans on the global Coffee Map with Pranoy Thipiah]]>In this episode,  Anjli speak with Pranoy Thipaiah, a fifth-generation coffee farmer, about the journey from land to cup. We explore coffee as both ritual and global commodity, unpack the complexities of supply chains, and discuss how a new generation of Indian farmers are redefining quality, storytelling, and routes to market.


]]>Buzzsprout-18789042Mon, 30 Mar 2026 07:00:00 GMT<p>In this episode,  Anjli speak with Pranoy Thipaiah, a fifth-generation coffee farmer, about the journey from land to cup. We explore coffee as both ritual and global commodity, unpack the complexities of supply chains, and discuss how a new generation of Indian farmers are redefining quality, storytelling, and routes to market.</p><p><br /></p>no00:55:353131. Coffee, Farming and putting Indian beans on the global Coffee Map with Pranoy Thipiahfull<![CDATA[23. Bettina Campolucci Bordi on childhood in Tanzania, heroing produce and owning your food memories]]>In this week's episode Anjli speaks to Bettina Campolucci Bordi,

Bettina is a phenomenal self -taught chef, author and she also runs a retreat chef academy. 

Bettina works across the plant based food scene from training wellness chefs, to advocating for sustainable proteins with the likes of Baxterstorey and Chefs Manifesto! 

Her story of how she entered the food industry is one of following intuition it seems and letting life guide you into the next stage. 

Bettina seamlessly manages to demonstrate that a chef doesn't just wear one hat - they can and should align their values to their food vision, and in doing so they can actually cultivate a space where they are giving in a way that keeps them feeling full (no pun intended). 

]]>Buzzsprout-16889202Mon, 31 Mar 2025 12:00:00 GMT<p>In this week's episode Anjli speaks to Bettina Campolucci Bordi,</p><p>Bettina is a phenomenal self -taught chef, author and she also runs a retreat chef academy. </p><p>Bettina works across the plant based food scene from training wellness chefs, to advocating for sustainable proteins with the likes of Baxterstorey and Chefs Manifesto! </p><p>Her story of how she entered the food industry is one of following intuition it seems and letting life guide you into the next stage. </p><p>Bettina seamlessly manages to demonstrate that a chef doesn't just wear one hat - they can and should align their values to their food vision, and in doing so they can actually cultivate a space where they are giving in a way that keeps them feeling full (no pun intended). </p>no00:41:3923. Bettina Campolucci Bordi on childhood in Tanzania, heroing produce and owning your food memoriesfull<![CDATA[14. Ahmed Jaffer - Holistic movement coach on Mens health]]>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

]]>Buzzsprout-15676462Tue, 01 Oct 2024 11:00:00 GMT<p>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.  </p><p>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. <br /><br />Ahmed is a know coach across London and actively works to encourage and enhance the relationship between body, mind and movement. </p><p>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.</p><p>Follow Ahmed in Instagram at <a href="https://www.instagram.com/jaffer_cake" rel="noopener noreferrer nofollow">Jaffa_Cake</a><br /><br /></p>no00:52:0414. Ahmed Jaffer - Holistic movement coach on Mens healthfull<![CDATA[Welcome]]>Welcome to Empty Plates,  a podcast by Bare Kitchen

Join us on a journey of food and memory,

In each episode, we  examine,  explore and reflect on 3 plates of food that have shaped and impacted the journeys of some incredible guests

Bare Kitchen is a digital storytelling platform that brings together the sensory relationship between humans and food.

Visit www. Bare.Kitchen
Follow on Instagram @BareKitchen

Copyright © 2021 Bare Kitchen

]]>Buzzsprout-8259582Fri, 02 Apr 2021 10:00:00 GMT<p><b>Welcome to Empty Plates,  a podcast by Bare Kitchen</b></p><p>Join us on a journey of food and memory, <br /><br /><b>In each episode, we  examine,  explore and reflect on 3 plates of food that have shaped and impacted the journeys of some incredible guests<br /><br /></b><b><em>Bare Kitchen</em></b> is a digital storytelling platform that brings together the sensory relationship between humans and food.</p><p>Visit<a href="https://www.bare.kitchen/" rel="noopener noreferrer nofollow"> www. Bare.Kitchen</a> <br />Follow on Instagram @<a href="https://www.instagram.com/barekitchen/" rel="noopener noreferrer nofollow">BareKitchen</a><br /><br />Copyright © 2021 Bare Kitchen</p>no00:01:03Welcomefull<![CDATA[15. Poorva Joshipura MD of Peta talks Veganism and the impact of 'pure vegetarianism']]>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. 


]]>Buzzsprout-15924304Mon, 14 Oct 2024 17:00:00 GMT<p>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 <b>veganism</b>, <b>animals as food</b>, <b>domestication</b>, planetary health, human health, ethics and of course what it means to consume food? </p><p>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 </p><p>Her book first book '<b><em>For A Moment Of Taste: How What You Eat Impacts Animals, The Planet And Your Health' </em></b>is an in-depth exposé of what happens to animals commonly used for meat, eggs and dairy foods in India</p><p>Her new book called  ‘<b><em>Survival at Stake: How Our Treatment of Animal is Key to Human Existence</em></b>’ examines the links between global crisis and poor treatment of animals - she links this to  pandemics, epidemics, antibiotic resistance and climate change.</p><p>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. </p><p><br /></p>no01:03:0815. Poorva Joshipura MD of Peta talks Veganism and the impact of 'pure vegetarianism'full<![CDATA[12. Anshu Ahuja of Dabba Drop, the UK's 1st tiffin service]]>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/

]]>Buzzsprout-15646383Mon, 02 Sep 2024 06:00:00 GMT<p>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. <br /><br />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. </p><p>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.</p><p>Inspired by Anshu’s heirloom family recipes from all over South Asia, and the famous Dabba Wala system in Mumbai, </p><p>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.</p><p><a href="https://dabbadrop.co.uk/" rel="noopener noreferrer nofollow">www.dabbadrop.co.uk/</a></p>no00:39:441212. Anshu Ahuja of Dabba Drop, the UK's 1st tiffin servicefull<![CDATA[26. Chef Sohini Banerjee on partition cuisine in Bengal, cooking with authenticity and MANGOES.]]>In this weeks episode Anjli speaks chef Sohini Banerjee whose journey into food has taken her from prep shifts at Cinnamon Kitchen while studying a master’s in Health Economics, to leaving the financial world behind and building a career dedicated to the flavours of her heritage. 

Along the way, Sohini has worked alongside chefs like Asma Khan of Darjeeling Express, Helen Graham of Bubala, and Michelin-starred Rohit Ghai but her own cooking is rooted deeply in Kolkata, West Bengal, and in the home-style traditions of Bengali food that she has made her mission to share with the world.

Her supperclubs, Smoke & Lime, have been running for over six years, introducing diners to a cuisine that’s often overlooked in the West but rich with its own unique traditions, flavours, and personality. Sohini’s food tells her story drawing on her roots, her life growing up in the UK, and her playful use of global ingredients to create something that feels both deeply nostalgic and entirely her own.

]]>Buzzsprout-17716858Fri, 22 Aug 2025 15:00:00 GMT<p>In this weeks episode Anjli speaks chef <b>Sohini Banerjee</b> whose journey into food has taken her from prep shifts at Cinnamon Kitchen while studying a master’s in Health Economics, to leaving the financial world behind and building a career dedicated to the flavours of her heritage. </p><p>Along the way, Sohini has worked alongside chefs like Asma Khan of Darjeeling Express, Helen Graham of Bubala, and Michelin-starred Rohit Ghai but her own cooking is rooted deeply in Kolkata, West Bengal, and in the home-style traditions of Bengali food that she has made her mission to share with the world.</p><p>Her supperclubs, <em>Smoke &amp; Lime</em>, have been running for over six years, introducing diners to a cuisine that’s often overlooked in the West but rich with its own unique traditions, flavours, and personality. Sohini’s food tells her story drawing on her roots, her life growing up in the UK, and her playful use of global ingredients to create something that feels both deeply nostalgic and entirely her own.</p>no01:04:472626. Chef Sohini Banerjee on partition cuisine in Bengal, cooking with authenticity and MANGOES.full<![CDATA[24. Rebecca Ghim on Kimchi as an act of resistance and resilience]]>In this episode Anjli speaks to Rebecca Ghim the founder of the Ferm - A London based Fermentary - that produces incredible low carbon kimchi! 

Rebecca is from Gwangju, South Korea, a town known for good food and is the home to the World Institute of Kimchi. 

After her MA focused on food waste, food insecurity, and food sovereignty, she decided to marry her heritage and research by creating The Ferm, as the medium of expansion of her low-carbon lifestyle and activism by tackling systematic food waste on production and manufacturing levels.

She has participated in Kimjang, the practice of the whole neighbourhood coming together to make kilos of kimchi since she was little. It is a collective ritual that she shares through partnerships with restaurateurs and farmers.

The Ferm partners with London's top restaurants and catering companies to collect commonly discarded byproducts, such as cauliflower leaves and broccoli stalks, and transforms them into super delicious, nutritious pickles at their freshest state.

]]>Buzzsprout-16985161Tue, 22 Apr 2025 13:00:00 GMT<p>In this episode Anjli speaks to Rebecca Ghim the founder of the Ferm - A London based Fermentary - that produces incredible low carbon kimchi! </p><p>Rebecca is from Gwangju, South Korea, a town known for good food and is the home to the World Institute of Kimchi. </p><p>After her MA focused on food waste, food insecurity, and food sovereignty, she decided to marry her heritage and research by creating The Ferm, as the medium of expansion of her low-carbon lifestyle and activism by tackling systematic food waste on production and manufacturing levels.</p><p>She has participated in Kimjang, the practice of the whole neighbourhood coming together to make kilos of kimchi since she was little. It is a collective ritual that she shares through partnerships with restaurateurs and farmers.</p><p>The Ferm partners with London's top restaurants and catering companies to collect commonly discarded byproducts, such as cauliflower leaves and broccoli stalks, and transforms them into super delicious, nutritious pickles at their freshest state.</p>no01:12:5424. Rebecca Ghim on Kimchi as an act of resistance and resiliencefull<![CDATA[13. Dr Sumi Baruah & Dr Chintal Patel on making health accessible & Type 2 Diabetes]]>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

]]>Buzzsprout-15676240Mon, 09 Sep 2024 06:00:00 GMT<p>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</p><p>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. </p><p>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 <a href="https://culinarymedicineuk.org/" rel="noopener noreferrer nofollow">Culinary Medicine UK</a>, an organisations that <em>Teaches healthcare professionals how to translate nutrition into clinical practice'  </em>CMUK’s platforms assists both clinicians and patients in making informed food choices that positively impact prevention of disease and their outcomes.<br /><br />Learn more about Culinary Medicine UK<br /> <br />Visit <a href="https://culinarymedicineuk.org/" rel="noopener noreferrer nofollow">www.culinarymedicineuk.org</a><br />Follow | <a rel="noopener noreferrer nofollow">culinarymedicineuk on Instagram</a><br /><br />Follow|  <a href="https://www.instagram.com/drchintalskitchen/" rel="noopener noreferrer nofollow">Dr Chintal in Instagram</a><br />Visit her website | <a href="https://drchintalskitchen.com/" rel="noopener noreferrer nofollow">www.drchintalskitchen.com</a></p>no01:15:0813. Dr Sumi Baruah & Dr Chintal Patel on making health accessible & Type 2 Diabetesfull<![CDATA[3. Mira Manek on the wonders of Chai]]>In this episode we speak to the author, wellness expert and chai extraordinaire Mira Manek. Mira is an author of two books, a beautiful Gujarati inspired cookbook Saffron Soul and Prajna - a book on Ayurvedic Rituals for Happiness. She has hosted a huge array of events from supper-clubs to wellbeing talks and runs her own retreats.  Mira is also a certified integrative health practitioner and therapist. Her incredible journey into food is a life-long quest connected heavily to her love of travel and her ancestral home of India. 

https://www.instagram.com/miramanek/
https://miramanek.com/



]]>Buzzsprout-8383314Thu, 22 Apr 2021 12:00:00 GMT<p><b>In this episode we speak to the author, wellness expert and chai extraordinaire Mira Manek. Mira is an author of two books, a beautiful Gujarati inspired cookbook Saffron Soul and Prajna - a book on Ayurvedic Rituals for Happiness. She has hosted a huge array of events from supper-clubs to wellbeing talks and runs her own retreats.  Mira is also a certified integrative health practitioner and therapist. Her incredible journey into food is a life-long quest connected heavily to her love of travel and her ancestral home of India. </b></p><p><a href="https://www.instagram.com/miramanek/" rel="noopener noreferrer nofollow"><b>https://www.instagram.com/miramanek/</b></a><b><br /></b><a href="https://miramanek.com/" rel="noopener noreferrer nofollow"><b>https://miramanek.com/</b></a></p><p><br /></p><p><br /></p>no00:45:29133. Mira Manek on the wonders of Chaifull<![CDATA[16. Mallika Basu on the difference between food appropriation and appreciation]]>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

]]>Buzzsprout-16180703Tue, 26 Nov 2024 23:00:00 GMT<p>In this weeks episode Anjli speaks to Mallika Basu. Mallika is a writer, commentator and board adviser in the food &amp;  hospitality industry. <br /><br />Be ready for some fast paced, straight forward conversation on the semantics of APPROPRIATION vs APPRECIATION and a deep dive into supermarket equity!</p><p>With two published cookbooks, she writes an award-nominated newsletter More than Curry covering the link between food, people and planet.</p><p>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.<b> </b></p><p>Website | <a href="https://mallikabasu.com/" rel="noopener noreferrer nofollow">mallikabasu.com</a><br />Instagram | <a href="https://www.instagram.com/mallikabasu_/?hl=en" rel="noopener noreferrer nofollow">instagram.com/mallikabasu</a></p>no00:56:0116. Mallika Basu on the difference between food appropriation and appreciationfull<![CDATA[20. Lauren Lovatt on finding herself in the the delightful world of plants]]>In this week's episode, Anjli speaks with Chef Lauren Lovatt. Lauren is not only a chef but also a food artist, author, and the founder of Plant Academy—an incredibly successful plant-based cooking school.

If you think of raw food in London, Lauren is undoubtedly one of the key figures who comes to mind. Today's discussion explores Lauren's personal journey with plant-based food and delves into pivotal, life-changing dishes that have shaped her path. Lauren shares anecdotes from her curious experimentation at the age of 10, to her personal mental health struggles, and ultimately, to finding her calling in plant-based cuisine.

Her journey in food is very much about listening to subtle voices that continually reminded her of her connection with plants.

Lauren's first book is inspired by how we can cook with plants and tonic herbs to influence our state of mind. She also recently launched her new book, "Plant Academy," which focuses on how to prepare plant-based basics and elevate them with Lauren's unique touch.

Most recently, Lauren has been splitting her time between the UK and Bali, where she is currently the culinary instructor at Alchemy Bali.

To learn more, visit Lauren's website, LaurenLovatt.com, or Plant Academy. You can also follow her on Instagram @laurenlovatt.

Website: LaurenLovatt.com

Visit Plant Academy 

Follow her on Instagram/laurenlovatt

]]>Buzzsprout-16596931Mon, 10 Feb 2025 18:00:00 GMT<p>In this week's episode, Anjli speaks with Chef Lauren Lovatt. Lauren is not only a chef but also a food artist, author, and the founder of Plant Academy—an incredibly successful plant-based cooking school.</p><p>If you think of raw food in London, Lauren is undoubtedly one of the key figures who comes to mind. Today's discussion explores Lauren's personal journey with plant-based food and delves into pivotal, life-changing dishes that have shaped her path. Lauren shares anecdotes from her curious experimentation at the age of 10, to her personal mental health struggles, and ultimately, to finding her calling in plant-based cuisine.</p><p>Her journey in food is very much about listening to subtle voices that continually reminded her of her connection with plants.</p><p>Lauren's first book is inspired by how we can cook with plants and tonic herbs to influence our state of mind. She also recently launched her new book, "Plant Academy," which focuses on how to prepare plant-based basics and elevate them with Lauren's unique touch.</p><p>Most recently, Lauren has been splitting her time between the UK and Bali, where she is currently the culinary instructor at Alchemy Bali.</p><p>To learn more, visit Lauren's website, LaurenLovatt.com, or Plant Academy. You can also follow her on Instagram @laurenlovatt.</p><p>Website: <a href="https://www.laurenlovatt.com/" rel="noopener noreferrer nofollow">LaurenLovatt.com</a></p><p>Visit <a href="https://plantacademy.co.uk/about" rel="noopener noreferrer nofollow">Plant Academy </a></p><p>Follow her on <a href="https://www.instagram.com/lauren_lovatt" rel="noopener noreferrer nofollow">Instagram/laurenlovatt</a></p>no01:19:0920. Lauren Lovatt on finding herself in the the delightful world of plantsfull<![CDATA[27. On race, identity and finding home with Jassa Ahluwalia]]>In this episode of Empty Plates, I speak with writer, actor, and author Jassa Ahluwalia about identity, race, and food. Jassa’s Both Not Half philosophy challenges the idea that mixed-heritage identity is somehow incomplete and reminds us that being both is not division, it’s wholeness.

We talk about growing up Punjabi and English in the UK, the humour of being a “Punjabi-speaking white man,” his love of aloo paratha, and of course, the great Punjabi vs Gujarati samosa debate. Along the way, our conversation opens up deeper reflections on what it means to be the child of immigrants, to feel both local and foreign, and to question what patriotism means in Britain today.

This episode is released at a time of heightened tension in the UK, and it became a very personal conversation for me (Anjli, your humble host)  as the child of a refugee father and an immigrant mother who met in Leicester. Together, we reflect on belonging, survival, and the power of telling our own stories in a country still wrestling with race and identity.

]]>Buzzsprout-17922958Mon, 29 Sep 2025 10:00:00 GMT<p>In this episode of <em>Empty Plates</em>, I speak with writer, actor, and author <b>Jassa Ahluwalia</b> about identity, race, and food. Jassa’s <em>Both Not Half</em> philosophy challenges the idea that mixed-heritage identity is somehow incomplete and reminds us that being both is not division, it’s wholeness.</p><p>We talk about growing up Punjabi and English in the UK, the humour of being a “Punjabi-speaking white man,” his love of aloo paratha, and of course, the great Punjabi vs Gujarati samosa debate. Along the way, our conversation opens up deeper reflections on what it means to be the child of immigrants, to feel both local and foreign, and to question what patriotism means in Britain today.</p><p>This episode is released at a time of heightened tension in the UK, and it became a very personal conversation for me (Anjli, your humble host)  as the child of a refugee father and an immigrant mother who met in Leicester. Together, we reflect on belonging, survival, and the power of telling our own stories in a country still wrestling with race and identity.</p>no01:19:4727. On race, identity and finding home with Jassa Ahluwaliafull<![CDATA[19. Building a restaurant legacy with Dharmesh & Enna Lakhani from Bobby's]]>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


]]>Buzzsprout-16477846Wed, 22 Jan 2025 12:00:00 GMT<p>In this week's episode Anjli speaks to Dharmesh &amp; 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. </p><p>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. </p><p>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!</p><p>This episode really dives into what it means to build a restaurant legacy that is  focused on scaling community not sites!</p><p>Follow on Instagram| <a href="https://www.instagram.com/eatatbobbys/" rel="noopener noreferrer nofollow">www.instagram.com/eatatbobbys</a></p><p>Visit | <a href="https://www.bobbys-restaurant.co.uk/" rel="noopener noreferrer nofollow">www.bobbys-restaurant.co.uk</a></p><p><b>Bobby’s Restaurant - Leicester</b></p><p>EST 1976<br />🍲 | Serving authentic Indian vegetarian food<br />📞 | 0116 266 2448</p><p>Belgrave Road, Leicester, United Kingdom LE4 5AT</p><p><br /></p>no01:09:4619. Building a restaurant legacy with Dharmesh & Enna Lakhani from Bobby'sfull<![CDATA[29. Missy Flynn - From Dive Bars To Soho: Building A Restaurant With Soul]]>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. 

]]>Buzzsprout-18361403Tue, 16 Dec 2025 05:00:00 GMT<p>This week on <em>Empty Plates</em>, 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.</p><p>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. </p>no00:59:1129. Missy Flynn - From Dive Bars To Soho: Building A Restaurant With Soulfull<![CDATA[25. Heems on Indian French Toast, Taking Anthony Bourdain to Queens, and Temple Cooking]]>In this weeks Anjli episode we speak to Himansu Suri - also known through his stage Moniker as ‘Heems’. "Heems" Suri is an artist, rapper, and writer from Queens, NY. 

Himanshu Kumar Suri, better known by his stage name Heems, is an American rapper. Suri came to prominence as a member of the alternative hip hop group Das Racist, with whom he released two mixtapes and one album

He first received recognition as a founder of the art-rap trio Das Racist, before releasing solo work and later joining the actor Riz Ahmed in the transatlantic rap group Swet Shop Boys. 

Suri has performed at Coachella, Carnegie Hall, and on the Colbert Show and Conan. He has created music for CNN and  appeared on the episode of Anthony Bourdain's - Parts Unknown about Queens. 

When you listen to Heems rap, there is a sheer sense of authenticity in his voice, appeal and his content, especially if you're of South Asian descent. 

He has an ability to navigate through a complex range of topics that are widely experienced by diaspora communities. His music has a relativity that speaks to anyone who might be a ⅓ culture kid.

He has shown and performed at the Whitney Museum, the Met Breuer, the Guggenheim, Queens Museum, Aicon Gallery (New York), MCA (Chicago), ICA (Boston), and Sunaparanta, Goa Centre for the Arts (India). He is currently working on a new album. 

]]>Buzzsprout-17227094Mon, 26 May 2025 13:00:00 GMT<p>In this weeks Anjli episode we speak to Himansu Suri - also known through his stage Moniker as ‘Heems’. "Heems" Suri is an artist, rapper, and writer from Queens, NY. </p><p>Himanshu Kumar Suri, better known by his stage name Heems, is an American rapper. Suri came to prominence as a member of the alternative hip hop group Das Racist, with whom he released two mixtapes and one album</p><p>He first received recognition as a founder of the art-rap trio Das Racist, before releasing solo work and later joining the actor Riz Ahmed in the transatlantic rap group Swet Shop Boys. </p><p>Suri has performed at Coachella, Carnegie Hall, and on the Colbert Show and Conan. He has created music for CNN and  appeared on the episode of Anthony Bourdain's - Parts Unknown about Queens. </p><p>When you listen to Heems rap, there is a sheer sense of authenticity in his voice, appeal and his content, especially if you're of South Asian descent. </p><p>He has an ability to navigate through a complex range of topics that are widely experienced by diaspora communities. His music has a relativity that speaks to anyone who might be a ⅓ culture kid.</p><p>He has shown and performed at the Whitney Museum, the Met Breuer, the Guggenheim, Queens Museum, Aicon Gallery (New York), MCA (Chicago), ICA (Boston), and Sunaparanta, Goa Centre for the Arts (India). He is currently working on a new album. </p>no00:49:172525. Heems on Indian French Toast, Taking Anthony Bourdain to Queens, and Temple Cookingfull<![CDATA[22. Dr Neha Vermani on the colonisation of our diets, biryani and understanding our own food ways]]>In today's episode Anjli speaks to doctor Dr Neha Vermani,  a historian of early modern South Asia, particularly the Mughal Empire about the how our diets have been unwittingly been colonised by food ways. Neha’s  research focuses on intersections between material culture (especially food practices and human-plant-animal interactions) and histories of science, senses, emotions, and self-fashioning. 

Together they explore the topic of food migration through the lens of ancient supply chains, food theories and food as a key component of human migrational identity. 

Along with co-editing a volume on recipes as sources of history writing, Neha is currently preparing her first book “Tasting the Empire: Food Practices in Mughal South Asia” that is based on her doctoral and postdoctoral research. From 2022- 2024, Neha Vermani was a British Academy Newton International Postdoctoral Fellow at the Department of History, University of Sheffield, UK and postdoctoral fellow on the Andrew W. Mellon foundation funded “Before ‘Farm to Table’: Early Modern Foodways and Culture” project at the Folger Shakespeare Library, Washington D.C. 

]]>Buzzsprout-16786139Mon, 17 Mar 2025 13:00:00 GMT<p>In today's episode Anjli speaks to doctor Dr Neha Vermani,  a historian of early modern South Asia, particularly the Mughal Empire about the how our diets have been unwittingly been colonised by food ways. Neha’s  research focuses on intersections between material culture (especially food practices and human-plant-animal interactions) and histories of science, senses, emotions, and self-fashioning. </p><p>Together they explore the topic of food migration through the lens of ancient supply chains, food theories and food as a key component of human migrational identity. </p><p>Along with co-editing a volume on recipes as sources of history writing, Neha is currently preparing her first book “Tasting the Empire: Food Practices in Mughal South Asia” that is based on her doctoral and postdoctoral research. From 2022- 2024, Neha Vermani was a British Academy Newton International Postdoctoral Fellow at the Department of History, University of Sheffield, UK and postdoctoral fellow on the Andrew W. Mellon foundation funded “Before ‘Farm to Table’: Early Modern Foodways and Culture” project at the Folger Shakespeare Library, Washington D.C. </p>no01:22:0122. Dr Neha Vermani on the colonisation of our diets, biryani and understanding our own food waysfull<![CDATA[17: Chandani Kohli of Biskut Bar | What is a South Asian biscuit?]]>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

]]>Buzzsprout-16286826Mon, 16 Dec 2024 14:00:00 GMT<p>Today, Anjli is speaking to Chandani Kaur Kohli, founder of <b>Biskut Bar</b>, the first premium Punjabi biscuit company building a sustainable biscuit dreamland. <br /><br />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.</p><p>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. </p><p>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!”</p><p>Visit <a href="https://www.biskutbar.com/" rel="noopener noreferrer nofollow">Biskut Bar</a><br />Follow them on IG at <a href="https://www.instagram.com/biskutbar/" rel="noopener noreferrer nofollow">instagram.com/biskutbar</a></p>no00:51:2517: Chandani Kohli of Biskut Bar | What is a South Asian biscuit?full<![CDATA[8. Shilo Shiv Suleman on food, art and social change.]]>In this episode we speak to Shilo Shiv Suleman, a multi disciplinary South Asian artist, activist, visionary and mystical general warrior.

Shilo Shiv Suleman  is an Indian contemporary artist. Her work encompasses illustration and installation art. Shilo's practice focuses on the intersection of magical realism, art for social change and technology.

She is the founder and director of the Fearless Collective,  a South Asia based public arts organisation. Fearless Collective is a South Asia based public arts organisation & charity that works to empower women, especially in marginalised communities, by reclaiming and transforming public spaces through the creation of art.  To date, they have worked in 15 countries, painted over 40 murals and are growing into a movement across South Asia

In most recent years, she's been engaging with biofeedback technology, and the interaction between the body and art. She has created large scale installations that beat with your heart, apps that react to your brainwaves and sculptures that glow with your breath. She has also designed installations for some of the world's biggest festivals and conferences including Burning Man. 

You can can follow her work here

www.Instagram.com/shiloshivsuleman

http://shiloshivsuleman.in

Follow Bare Kitchen on Instagram

]]>Buzzsprout-9895093Mon, 17 Jan 2022 06:00:00 GMT<p><b>In this episode we speak to Shilo Shiv Suleman, a multi disciplinary South Asian artist, activist, visionary and mystical general warrior. <br /><br /></b>Shilo Shiv Suleman  is an Indian contemporary artist. Her work encompasses illustration and installation art. Shilo's practice focuses on the intersection of magical realism, art for social change and technology. <b><br /><br /></b>She is the founder and director of the<a href="https://fearlesscollective.org/" rel="noopener noreferrer nofollow"><b> Fearless Collective</b></a>,  a South Asia based public arts organisation. Fearless Collective is a South Asia based public arts organisation &amp; charity that works to empower women, especially in marginalised communities, by reclaiming and transforming public spaces through the creation of art.  To date, they have worked in 15 countries, painted over 40 murals and are growing into a movement across South Asia</p><p>In most recent years, she's been engaging with biofeedback technology, and the interaction between the body and art. She has created large scale installations that beat with your heart, apps that react to your brainwaves and sculptures that glow with your breath. She has also designed installations for some of the world's biggest festivals and conferences including Burning Man. </p><p>You can can follow her work here</p><p><a href="https://www.instagram.com/shiloshivsuleman/" rel="noopener noreferrer nofollow"><b>www.Instagram.com/shiloshivsuleman</b></a></p><p><a href="http://shiloshivsuleman.in" rel="noopener noreferrer nofollow"><b>http://shiloshivsuleman.in</b></a></p><p><b>Follow</b><a href="https://www.instagram.com/barekitchen/" rel="noopener noreferrer nofollow"><b> Bare Kitchen on Instagram</b></a></p>no00:55:3288. Shilo Shiv Suleman on food, art and social change.full<![CDATA[Why South Asian Excellence? - The teaser that you need to listen to!]]>This special series is a delicious deep dive into the worlds of South Asians working across  diverse intersections in food and culture in the UK and that are informing educating and serving society through their work.

The idea for this series was born from a deep curiosity to examine and understand what it means to be of South Asian ancestry and working in food & culture.

We are looking at how our lives as  immigrants, often refugee, 1st, 2nd & 3rd gen diaspora lives have patterned the way we see the world of food. This series provides a moment to reflect on journeys taken, futures dreams and lives lived.

Empty Plates Podcast is written & hosted by Anjli Vyas

Anjli is a South Asian chef, food researcher & strategist.
Based in London, she runs a critical food design studio that is focused on food strategy and innovation. The foundation of her practice is underpinned by the need to create equitable food solutions that support people, planet & produce.

Follow the Empty Plates Podcast
Follow Anjli Vyas
Website our website 

]]>Buzzsprout-15548297Thu, 08 Aug 2024 09:00:00 GMT<p>This special series is a delicious deep dive into the worlds of South Asians working across  diverse intersections in food and culture in the UK and that are informing educating and serving society through their work. <br /><br />The idea for this series was born from a deep curiosity to examine and understand what it means to be of South Asian ancestry and working in food &amp; culture. <br /><br />We are looking at how our lives as  immigrants, often refugee, 1st, 2nd &amp; 3rd gen diaspora lives have patterned the way we see the world of food. This series provides a moment to reflect on journeys taken, futures dreams and lives lived. <br /><br />Empty Plates Podcast is written &amp; hosted by Anjli Vyas<br /><br />Anjli is a South Asian chef, food researcher &amp; strategist. <br />Based in London, she runs a critical food design studio that is focused on food strategy and innovation. The foundation of her practice is underpinned by the need to create equitable food solutions that support people, planet &amp; produce. <br /><br /><a href="https://www.instagram.com/emptyplatespodcast" rel="noopener noreferrer nofollow"><b>Follow the Empty Plates Podcast</b></a><b> <br /></b><a href="https://www.instagram.com/anjlivyas" rel="noopener noreferrer nofollow"><b>Follow Anjli Vyas </b></a><br /><a href="https://www.bare.kitchen/about" rel="noopener noreferrer nofollow"><b>Website our website</b></a><b> </b></p>no00:03:19Why South Asian Excellence? - The teaser that you need to listen to!trailer<![CDATA[11. Dev Sharma Youth MP on Food Access]]>In this episode Anjli  speaks to Dev Sharma, an 18-year-old Youth MP and founding youth campaigner at Bite Back, currently chairing the UK Parliament's first-ever youth inquiry into the cost of living. 

Campaigning to challenge the injustices of the food system, his activism includes delivering a Charter to No.10 and advising companies on food policy. 

Recognised with the Diana Award and UK Parliament Award, his work has been at the forefront against junk food advertising online, with his open letter, supported by Jamie Oliver and other large food charities leading to a govt ban on such advertising.

www.devsharma.co.uk
www.biteback2030.com

]]>Buzzsprout-15568658Mon, 12 Aug 2024 11:00:00 GMT<p>In this episode Anjli  speaks to Dev Sharma, an 18-year-old Youth MP and founding youth campaigner at Bite Back, currently chairing the UK Parliament's first-ever youth inquiry into the cost of living. </p><p>Campaigning to challenge the injustices of the food system, his activism includes delivering a Charter to No.10 and advising companies on food policy. </p><p>Recognised with the Diana Award and UK Parliament Award, his work has been at the forefront against junk food advertising online, with his open letter, supported by Jamie Oliver and other large food charities leading to a govt ban on such advertising.</p><p><a href="https://www.devsharma.co.uk/" rel="noopener noreferrer nofollow">www.devsharma.co.uk</a><br /><a href="https://www.biteback2030.com/" rel="noopener noreferrer nofollow">www.biteback2030.com</a></p>no00:56:2121111. Dev Sharma Youth MP on Food Accessfull<![CDATA[9. Lucy Vincent on prison food and eating nostalgic pies]]>In this episode we are speaking to Lucy Vincent, Founder of  Food Behind Bars

Food Behind bars is the UK’s only charity dedicated to transforming prison food. Improving the lives of the people eating it, supporting the people making it.  The charity is focused on positively impacting the health and wellbeing of prisoners, by delivering practical food-based education, promoting healthy eating and designing radical food initiatives across the UK’s HM prison network.

Lucy is a trained journalist and activist, her work is focused on spotlighting the connection between mental health, environment and food within prison environments, and providing inmates with not only skills,  but the basic rights of access to healthy food that promotes great inclusivity and positive well being. 

You can learn more about their work here

www.foodbehindbars.co.uk

www.instagram.com/foodbehindbars


]]>Buzzsprout-9935781Mon, 24 Jan 2022 07:00:00 GMT<p>In this episode we are speaking to <b>Lucy Vincent,</b> Founder of  <a href="https://foodbehindbars.co.uk/" rel="noopener noreferrer nofollow"><b>Food Behind Bars</b></a></p><p>Food Behind bars is the <em>UK’s only charity dedicated to transforming prison food</em>. Improving the lives of the people eating it, supporting the people making it.  The charity is focused on positively impacting the health and wellbeing of prisoners, by delivering practical food-based education, promoting healthy eating and designing radical food initiatives across the UK’s HM prison network.</p><p>Lucy is a trained journalist and activist, her work is focused on spotlighting the connection between mental health, environment and food within prison environments, and providing inmates with not only skills,  but the basic rights of access to healthy food that promotes great inclusivity and positive well being. </p><p>You can learn more about their work here</p><p><a href="https://foodbehindbars.co.uk/" rel="noopener noreferrer nofollow">www.foodbehindbars.co.uk</a></p><p><a href="https://www.instagram.com/foodbehindbars" rel="noopener noreferrer nofollow">www.instagram.com/foodbehindbars</a></p><p><br /></p>no00:44:109. Lucy Vincent on prison food and eating nostalgic piesfull<![CDATA[30. On family, childhood, loss and the food rituals that raise you with Anjli Vyas]]>In this special solo episode of Empty Plates, Anjli Vyas turns the microphone on herself for the first time.

From childhood trips to Indian grocers in Leicester, to the quiet rituals of chopping vegetables with her grandfather, to the simple genius of her mother feeding three children after a long day this episode explores the memories that shaped Anjli’s relationship with food.

Through stories of family, migration, kitchens and comfort meals across continents, she reflects on a simple idea: that food is more than nourishment. It is memory, identity, and one of the most powerful ways we learn empathy.

]]>Buzzsprout-18832022Mon, 16 Mar 2026 07:00:00 GMT<p>In this special solo episode of <em>Empty Plates</em>, Anjli Vyas turns the microphone on herself for the first time.</p><p>From childhood trips to Indian grocers in Leicester, to the quiet rituals of chopping vegetables with her grandfather, to the simple genius of her mother feeding three children after a long day this episode explores the memories that shaped Anjli’s relationship with food.</p><p>Through stories of family, migration, kitchens and comfort meals across continents, she reflects on a simple idea: that food is more than nourishment. It is memory, identity, and one of the most powerful ways we learn empathy.</p>no00:15:3130. On family, childhood, loss and the food rituals that raise you with Anjli Vyasfull<![CDATA[28. Before Michelin stars and Instagram tables; William Sitwell on what we’ve lost and found in dining out and why Dishoom does it right!]]>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.

]]>Buzzsprout-18092957Tue, 28 Oct 2025 21:00:00 GMT<p>In today’s episode, Anjli is joined by <b>William Sitwell</b>  one of the UK’s most established food writers, a restaurant critic for <em>The Telegraph, </em> authors and broadcasters. He’s the former editor of <em>Waitrose Food</em> magazine,  a familiar face on <em>MasterChef</em>, and the author of <em>The Restaurant: A History of Dining Out</em> — a book that traces how the simple act of eating out has evolved across centuries and continents.</p><p>This episode isn’t just about the history of restaurants; it’s also about what dining <em>means</em> right now. With William, we talk about that tension between <b>nostalgia, simplicity, and skill</b>  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 <em>Dishoom</em> have done such a brilliant job of capturing the soul of Bombay within the London scene.</p>no00:44:0928. Before Michelin stars and Instagram tables; William Sitwell on what we’ve lost and found in dining out and why Dishoom does it right!full<![CDATA[21. On Migration, Heritage & Rituals - a special live recording at Hatchards Piccadilly]]>In this very special episode of Empty plates, Anjli leads us through a our first Empty Plates LIVE recording and was recorded with a live audience at Hatchards in Piccadilly,  also known as London's oldest book store

She sat down with both Mira Manek and Doctor Chintal Patel to discuss the journey of how we  protect and preserve our heritage in food and rituals, and reflect on how our own journeys of migration have shaped our relationship with Food and how we attempt keep them alive.

It's not really until you get older, that we become nostalgic about life

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

Follow | https://www.instagram.com/miramanek/
Visit I https://miramanek.com/

]]>Buzzsprout-16682223Mon, 24 Feb 2025 12:00:00 GMT<p>In this very special episode of Empty plates, Anjli leads us through a our first Empty Plates LIVE recording and was recorded with a live audience at Hatchards in Piccadilly,  also known as London's oldest book store</p><p>She sat down with both<b> Mira Manek</b> and <b>Doctor Chintal Patel</b> to discuss the journey of how we  protect and preserve our heritage in food and rituals, and reflect on how our own journeys of migration have shaped our relationship with Food and how we attempt keep them alive.</p><p><em>It's not really until you get older, that we become nostalgic about life</em></p><p>Follow | <a href="https://www.instagram.com/drchintalskitchen/" rel="noopener noreferrer nofollow">Dr Chintal in Instagram</a><br />Visit | <a href="https://drchintalskitchen.com/" rel="noopener noreferrer nofollow">www.drchintalskitchen.com</a></p><p>Follow | <a href="https://www.instagram.com/miramanek/" rel="noopener noreferrer nofollow">https://www.instagram.com/miramanek/</a><br />Visit I <a href="https://miramanek.com/" rel="noopener noreferrer nofollow">https://miramanek.com/</a></p>no00:51:2921. On Migration, Heritage & Rituals - a special live recording at Hatchards Piccadillyfull<![CDATA[18: Dhilon Devji of 'Dhils Kebab' on creating the UK's best vegan kebab]]>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

]]>Buzzsprout-16421942Mon, 13 Jan 2025 07:00:00 GMT<p>In this episode Anjli speaks to Dhilon Devji, the founder of <b>Dhils </b> the creator of the Vegan Seekh Kebab. "Irresistibly Meaty, Unbelievably Vegan" and the new appointed creator of the <b>UK's best vegan kebab. </b><br /><br />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. <br /><br />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. <br /><br />This episode dives into what it takes to stay a relevant in a the plant based world! </p><p>Visit: <a href="https://www.dhils-eats.com/" rel="noopener noreferrer nofollow">www.Dhils-Eats.Com</a><br />Instagram: <a href="https://www.instagram.com/dhils.eats/" rel="noopener noreferrer nofollow">www.instagram.dhils.eats</a></p>no00:57:3218: Dhilon Devji of 'Dhils Kebab' on creating the UK's best vegan kebabfull<![CDATA[7. Chanda Vyas on priesthood and motherhood]]>In this weeks Anjli speaks to her mother -  Chanda Vyas, is the UK’s first Hindu female priest.  She plays multiple roles as a mother, daughter, wife, grandmother, neighbour, feminist, LGBTQ advocate.  Chanda breaks the glass ceiling of what it means to be a female community leader. 

She continues to creatively adapt and evolve ancient wisdom, making it accessible and understandable to everyone.  She enables the youth to understand their spirituality, empowers marginalised communities to use their voice and most importantly holds space for people to feel equal.  

She has worked with and supported multiple local government organisations, charities and initiatives, service in the community is at the heart of her being.  She believes community spirit is the spirituality that allows humanity to not only survive but to thrive. 

(She is also Anjli's mother)

www.kesri.co.uk
https://www.instagram.com/chanda.vyas.5

]]>Buzzsprout-9828489Sun, 09 Jan 2022 20:00:00 GMT<p>In this weeks Anjli speaks to her mother -  Chanda Vyas, is the UK’s first Hindu female priest.  She plays multiple roles as a mother, daughter, wife, grandmother, neighbour, feminist, LGBTQ advocate.  Chanda breaks the glass ceiling of what it means to be a female community leader. </p><p>She continues to creatively adapt and evolve ancient wisdom, making it accessible and understandable to everyone.  She enables the youth to understand their spirituality, empowers marginalised communities to use their voice and most importantly holds space for people to feel equal.  </p><p>She has worked with and supported multiple local government organisations, charities and initiatives, service in the community is at the heart of her being.  She believes community spirit is the spirituality that allows humanity to not only survive but to thrive. <br /><br />(She is also Anjli's mother)</p><p>www.kesri.co.uk<br />https://www.instagram.com/chanda.vyas.5</p>no00:54:3877. Chanda Vyas on priesthood and motherhoodfull<![CDATA[How do you see the unseen? - Thoughts on food]]>How do you know what you cannot see? A short essay about our hidden internal  experiences that subconsciously shape our everyday.  #Thoughtsonfood

]]>Buzzsprout-9665558Sun, 05 Dec 2021 16:00:00 GMT<p>How do you know what you cannot see? A short essay about our hidden internal  experiences that subconsciously shape our everyday.  #Thoughtsonfood</p>no00:01:567How do you see the unseen? - Thoughts on foodbonus<![CDATA[6. Carolyn Steel on food ways, loss and childhood]]>In this episode Anjli speaks to none other than Carolyn Steel. Carolyn Steel is a leading thinker on food and cities. Her first book, Hungry City, received international acclaim, establishing her as an influential voice in a wide variety of fields across academia, industry and the arts.

A London-based architect, academic and writer, Carolyn has lectures across prestigious institutions  and organisations.

Her most recent book Sitopia - How Food can save the world is is an excavation of how our world is shaped by food and how our search and consumption of it has defined the human journey. 

15:50 Baby chocolate mousse

16.37 Saturday night curry with dad

20.49Summer dinners in our family hotel & the Tolkins

41.24Birthday Melanzane for everyone

twitter.com/carolynsteel
instagram.com/carolynsteel.sitopia
www.carolynsteel.com/


]]>Buzzsprout-8591941Wed, 26 May 2021 13:00:00 GMT<p><b>In this episode Anjli speaks to none other than Carolyn Steel. Carolyn Steel is a leading thinker on food and cities. Her first book, </b><b><em>Hungry City</em></b><b>, received international acclaim, establishing her as an influential voice in a wide variety of fields across academia, industry and the arts. <br /><br />A London-based architect, academic and writer, Carolyn has lectures across prestigious institutions  and organisations. <br /><br />Her most recent book Sitopia - How Food can save the world is is an excavation of how our world is shaped by food and how our search and consumption of it has defined the human journey.  <br /><br /></b>15:50 Baby chocolate mousse</p><p>16.37 Saturday night curry with dad</p><p>20.49Summer dinners in our family hotel &amp; the Tolkins</p><p>41.24Birthday Melanzane for everyone</p><p><a href="https://twitter.com/carolynsteel /" rel="noopener noreferrer nofollow">twitter.com/carolynsteel</a><br /><a href="https://www.instagram.com/carolynsteel.sitopia /" rel="noopener noreferrer nofollow">instagram.com/carolynsteel.sitopia </a><br /><a href="https://www.carolynsteel.com/" rel="noopener noreferrer nofollow">www.carolynsteel.com/</a></p><p><br /></p>yes00:46:4766. Carolyn Steel on food ways, loss and childhoodfull<![CDATA[5. Martin Allen Morales on finding home, migration and female anchors]]>In this episode we speak Martin Allen Morales.  Martin  is an award winning Peruvian restaurateur and the founder of the incredible restaurant group Ceviche;  that houses both Ceviche and Andina.  During this episode we touch on his beautiful story of how found home through the  tales and recipes from the women in his family. As well as being a phenomenal chef, cookbook author, he is also an avid record collector. He has most recently founded, 2N Management  a circular economy focused management consultancy where the main aim is to transform behaviour and increase conscious consumption. 

https://www.instagram.com/martinmoralesceviche
https://www.cevichefamily.com/martin-morales/about-martin
https://2n.management/
 


]]>Buzzsprout-8556498Thu, 20 May 2021 15:00:00 GMT<p>In this episode we speak Martin Allen Morales.  Martin  is an award winning Peruvian restaurateur and the founder of the incredible restaurant group Ceviche;  that houses both Ceviche and Andina.  During this episode we touch on his beautiful story of how found home through the  tales and recipes from the women in his family. As well as being a phenomenal chef, cookbook author, he is also an avid record collector. He has most recently founded, 2N Management  a circular economy focused management consultancy where the main aim is to transform behaviour and increase conscious consumption. <br /><br />https://www.instagram.com/martinmoralesceviche<br />https://www.cevichefamily.com/martin-morales/about-martin<br />https://2n.management/<br /> </p><p><br /></p>no00:39:37155. Martin Allen Morales on finding home, migration and female anchorsfull<![CDATA[4. Jess Latchford on saving surplus and motherhood]]>In this episode we speak to Jess Latchford, the founder of Waste Knot - an organisation that is on a  mission to tackle food waste by  rescuing surplus vegetables out of farmers’ fields and putting them into use in chefs' kitchens.  Jess has been involved in the fresh produce industry for over a decade. And as well as WAGING A WAR ON WASTE. She is also Ensuring farmers are paid and receive commercial value for their incredible produce. 

https://www.wasteknot.org.uk/

https://www.instagram.com/wasteknotuk/

https://www.instagram.com/jesslatchford/


]]>Buzzsprout-8472065Thu, 06 May 2021 21:00:00 GMT<p><b>In this episode we speak to Jess Latchford, the founder of Waste Knot - an organisation that is on a  mission to tackle food waste by  rescuing surplus vegetables out of farmers’ fields and putting them into use in chefs' kitchens.  Jess has been involved in the fresh produce industry for over a decade. And as well as WAGING A WAR ON WASTE. She is also Ensuring farmers are paid and receive commercial value for their incredible produce. </b></p><p><a href="https://www.wasteknot.org.uk/" rel="noopener noreferrer nofollow"><b>https://www.wasteknot.org.uk/</b></a></p><p><a href="https://www.instagram.com/wasteknotuk/" rel="noopener noreferrer nofollow"><b>https://www.instagram.com/wasteknotuk/</b></a></p><p><a href="https://www.instagram.com/jesslatchford/" rel="noopener noreferrer nofollow"><b>https://www.instagram.com/jesslatchford/</b></a></p><p><br /></p>no00:46:4044. Jess Latchford on saving surplus and motherhoodfull<![CDATA[2. Gavin Wren on food systems]]>In this episode we speak to leading food policy expert, Gavin Wren. Gavin is researcher, food systems consultant, writer, editor and coffee connoisseur.  He is the founder of Wren & Co, a creative food systems consultancy that is focused on finding innovative solutions to solving complex problems. In 2020, he also founded Quota Media, a media organisation that is focused on delivering global news on the subject of food security. He also has a huge following on Tik Tok, where he is the platform's self-proclaimed ‘Food Policy Expert’ and recently hit a staggering 1 million views.  Follow Gavin on: Tik Tok: https://www.tiktok.com/@gavin.wren / Quota Media https://quota.media/ / https://twitter.com/gavinwren 

]]>Buzzsprout-8347968Fri, 16 Apr 2021 17:00:00 GMT<p><b>In this episode we speak to leading food policy expert, Gavin Wren. Gavin is researcher, food systems consultant, writer, editor and coffee connoisseur.  He is the founder of Wren &amp; Co, a creative food systems consultancy that is focused on finding innovative solutions to solving complex problems. In 2020, he also founded Quota Media, a media organisation that is focused on delivering global news on the subject of food security. He also has a huge following on Tik Tok, where he is the platform's self-proclaimed ‘Food Policy Expert’ and recently hit a staggering 1 million views.  Follow Gavin on: Tik Tok: </b><a href="https://www.tiktok.com/@gavin.wren?lang=en" rel="noopener noreferrer nofollow"><b>https://www.tiktok.com/@gavin.wren</b></a><b> / Quota Media </b><a href="https://quota.media/" rel="noopener noreferrer nofollow"><b>https://quota.media/</b></a><b> / </b><a href="https://twitter.com/gavinwren" rel="noopener noreferrer nofollow"><b>https://twitter.com/gavinwren</b></a><b> </b></p>no00:39:08122. Gavin Wren on food systemsfull<![CDATA[10. Kirk Haworth, Chef & Co-Founder of Plates]]>In this episode Anjli speaks to  Kirk Haworth, an incredibly esteemed chef, mental health activist and a leading voice in plant based food, and most recently as the first plant-based chef to ever compete on the Great British Menu. 

If you know of plant based food, in London, or pretty much anywhere, you will know of him. He makes vegetables look phenomenal - showing them as the primary on the plate! He has made many of us question whether meat has a place on the menu at all.  Kirk has worked with incredible restaurants such as The French Laundry, Restaurant Sat Bains and the Quay

It was in 2016 , when Kirk was diagnosed with Lyme disease - that he began to dig deep into the medical impact and benefits of food  - which he now creatively explores through Plates - a boundary pushing Plant based restaurant and creative food studio. Kirk is also  passionate mental health activist and runs training and education through Hospitality wellness

https://plates-london.com

]]>Buzzsprout-10327075Mon, 28 Mar 2022 09:00:00 GMT<p>In this episode Anjli speaks to  Kirk Haworth, an incredibly esteemed chef, mental health activist and a leading voice in plant based food, and most recently as the first plant-based chef to ever compete on the Great British Menu. <br /><br />If you know of plant based food, in London, or pretty much anywhere, you will know of him. He makes vegetables look phenomenal - showing them as the primary on the plate! He has made many of us question whether meat has a place on the menu at all.  Kirk has worked with incredible restaurants such as The French Laundry, Restaurant Sat Bains and the Quay</p><p>It was in 2016 , when Kirk was diagnosed with Lyme disease - that he began to dig deep into the medical impact and benefits of food  - which he now creatively explores through Plates - a boundary pushing Plant based restaurant and creative food studio. Kirk is also  passionate mental health activist and runs training and education through Hospitality wellness</p><p><a href="https://plates-london.com/" rel="noopener noreferrer nofollow">https://plates-london.com</a></p>no00:51:2511010. Kirk Haworth, Chef & Co-Founder of Platesfull<![CDATA[It's story time - Why an empty plate?]]>In this episode, it's time for a story. We unearth the story of how empty plates came about, we go back in time and understand why empty plates are such an important of our lives, and how many of them go ignored.  We look at the defining moment when Anjli realised the significance and value of this moment.  




]]>Buzzsprout-8273896Mon, 05 Apr 2021 13:00:00 GMT<p>In this episode, it's time for a story. We unearth the story of how empty plates came about, we go back in time and understand why empty plates are such an important of our lives, and how many of them go ignored.  We look at the defining moment when Anjli realised the significance and value of this moment.  <br /><br /><br /><br /></p><p><br /></p>no00:04:19It's story time - Why an empty plate?full<![CDATA[1. Douglas McMaster on zero waste pioneering]]>In this episode we explore the culinary history of Douglas McMaster, a  thought leader on zero waste cooking and sustainable living. He is the founder of Silo, the UK's first zero waste restaurant in Hackney. He has worked at 20 restaurants globally including the infamous  St Johns, Heston Blumenthal’s renowned the Fat Duck,  and of course Noma, in Copenhagen. Doug has been exposed to a wide array of food influences and education throughout his life many of which give him a particular and powerful perspective. 


]]>Buzzsprout-8281636Fri, 09 Apr 2021 13:00:00 GMT<p>In this episode we explore the culinary history of<a href="https://www.instagram.com/mcmasterchef/?hl=en" rel="noopener noreferrer nofollow"> <b>Douglas McMaste</b>r,</a> a  thought leader on zero waste cooking and sustainable living. He is the founder of <a href="https://silolondon.com/" rel="noopener noreferrer nofollow"><b>Silo</b></a>, the UK's first zero waste restaurant in Hackney. He has worked at 20 restaurants globally including the infamous  St Johns, Heston Blumenthal’s renowned the Fat Duck,  and of course Noma, in Copenhagen. Doug has been exposed to a wide array of food influences and education throughout his life many of which give him a particular and powerful perspective. </p><p><br /></p>no00:54:07111. Douglas McMaster on zero waste pioneeringfull