In Today's Menu.

About In Today's Menu.

Namaste everyone , In today's menu we will be serving you stories from in and around food and People. So get ready to enjoy about : the restaurant playbook - businessmen for hospitality industry. In my culture - culture talks and nostalgia Quater ke Kisse - What happened after people were high- stories not a chef but a ... - careers

Publisher

Siddhiraj Kulkarni @Intoday'sMenu

Category

arts

Language

hi

Explicit

No

First episode

5 Jan 2022

Latest episode

23 Oct 2026

Latest episodes

49 episodes in the feed.

1. 

   23 Oct 2026

   500 RUPEES To 10 DOWNING STREET | Rohan Wadke’s time from Pune to Scotland

   From chopping 5kg of garlic a day in Mumbai for 500 rupees a month, to cooking at 10 Downing Street and representing Scotland on BBC’s Great British Menu 2026.Chef Rohan Wadke has built one of the most quietly remarkable careers in British hospitality. Taj Mahal Palace Mumbai. Leela Kempinski. Hyatt Regency. Then a rejected US visa, a last minute choice of a city he couldn’t find on a map and twenty years in Glasgow that took him to MasterChef: The Professionals, the Cinnamon Club, Gilpin Spice, Master Chefs of Great Britain, four AA Rosettes, ScotHot gold and the Great British Menu Scottish heat.He also tells the story he says he has never told anyone. Why he became a chef in the first place, and what he was hiding under the chef’s hat.And he opens the episode with a line that will annoy half of Britain: There is no such thing as Indian curry.What we get into:0:45 - Introducing 14:30 - Tatties Plot 18:11 - Handling - Adam handling20:32 - 10 Downing Street 24:20 - Becoming one of Master Chef Britain26:52 - Trying for National Chef of the Year33:29 - Le Cordon Bleu37:05 - Vivek Singh's Cinnamon Club 43:19 - Learnings from Cinnamon Club46:32 - Why did Rohan become a Chef?50:37 - Rohan's Timeline1:07:35 - Backtrack to Glasgow1:16:01 - Meeting Hrishikesh Desai1:20:02 - Rohan's Menu Philosophy1:22:14 - Britain's Indian Cusine perception1:25:00 - Will you 90 pound?1:31:51 - Michelin and India1:38:17 - The Cost of reaching here1:53:04 - Genz in kitchen. 1:55:41 - Yours Truly.In Today’s Menu is a podcast about food and the people who carry it. Conversations with chefs, people and hospitality professionals about how careers and kitchens actually work.Subscribe for new episodes, and tell us in the comments what stayed with you from Rohan’s story.#InTodaysMenu #RohanWadke #GreatBritishMenu #IndianChef #MasterChefUK #CinnamonClub #HospitalityPodcast #ChefInterview #GlasgowFood #IndianCuisine #FoodPodcast #ChefLife #10DowningStreet #MichelinChef #lecordonbleu Credits- Edits- Abhishek Sharma and Siddhiraj Kulkarni Music - Sumedh Ghodke

2. 

   18 Sept 2026

   From Sleeping in a Temple to Hyatt Cluster Executive Chef ft.Manash Kolaparth.

   I moved to the UK in 2006 on a five year work permit, missed my last train out of Waterloo and paid a taxi driver three hundred pounds to get me to a pub in Surrey because I had no idea what a pound was worth. Two years later my work permit was pulled and I slept in a temple in East Ham with one suitcase. Today I run the kitchens across Hyatt Manchester and Hyatt London. That's Manash Kolaparth, Cluster Executive Chef at Hyatt and this is one of the most honest conversations I've had on this show. We go right back to the start. Growing up in Kerala, a three year diploma in Chennai, his first job in a resort deep in the forests of Coorg, then Calicut, where he learned Malabar cooking from chefs who had been in the same kitchen for nineteen years. He tells me about getting rejected twice at the US embassy for a cruise line job and about the manager who told him to his face that Indian boys only join hotels to marry rich girls. He heard that line twice, from two different people, in two different cities. Then Mumbai, Leela Goa, Hyatt, an Italian chef called Giovanni who told him the world was in Europe and a flight to Heathrow with no plan. We also get into the parts of hospitality nobody says out loud. Why he thinks a plumber earning five hundred pounds and a chef earning a hundred and twenty is broken. What Covid actually did to him, when he was a department head who simply never got the call back. The food brand he built in a pub during lockdown. How he got the Hyatt Manchester job with no interview and no cook off, just a general manager's instinct and a blank canvas. What he thinks Indian hospitality needs to fix, and the one thing he says British food genuinely gets right, which is not what you'd expect from an Indian chef. Plus Kerala's regional food map, why kokum in the south and tamarind in the north is not a small thing, Gen Z in professional kitchens, and how AI is cutting food waste in his hotels right now. In Today's Menu is a podcast about food, culture and hospitality, hosted by Siddhiraj. New episodes on YouTube, Spotify, Apple Podcasts and everywhere you get your audio. Got a story in food, hospitality or the business behind it? Email me. #InTodaysMenu #HospitalityPodcast #ExecutiveChef #Hyatt #KeralaFood #MalabarCuisine #ChefLife #IndianChef #LuxuryHospitality #FoodPodcast Credits- Edits- Abhishek Sharma and Siddhiraj Kulkarni Music- Sumedh Ghodke

3. 

   31 Jul 2026

   Trained under Thomas Keller, Adopted by Hywel Jones: Behind Hrishikesh Desai's Michelin Star

   What does it take to go from lining cake trays at 5AM in Pune to winning back-to-back Michelin stars at two different British restaurants? In this conversation, Chef Rishikesh Desai: Roux Scholar, National Chef of the Year and Chef Patron of Farlam Hall, breaks down the real cost of "hard work is fun." From the Stock Exchange Hotel penthouse in Manchester, Rishikesh pulls back the curtain on training under Thomas Keller at The French Laundry, the phone call that told him he'd won his first Michelin star at Gilpin, walking away from it all to start over at a 15th-century manor house, and how he's building a menu that puts Chettinad, Hyderabadi, and tandoori techniques on the same plate as classic British cookery. Whether you're an aspiring chef, a Great British Menu fan, or just someone who wants to understand what it actually costs to build a career at the top of fine dining, this one is packed with lessons on discipline, identity and what gets left behind when you chase the star. 0:43 - Introducing 4:52 - In Manchester 7:12 - Being a Qualified Umpire 11:41 - Is Hardwork Fun..? 15:58 - Choas 19:58 - Understanding Cuisines 35:05 - The weddin'reel 39:22 - The First Job - Baker's Basket 43:57 - Getting' in France 48:47 - Hewel Jones and Lucknam 58:27 - Alongside Thomas Keller 1:05:04 - After Lucknam 1:09:01 - Whilst getting the Michelin Star 1:13:52 -The First morning after gettin' it 1:17:07 - About the Great British Menu 1:21:42 - Why Farlam Hall? 1:35:22 - Hrishi's experiments with Food 1:43:41 - Onion Bhaji and Gilpin 1:49:22 - Sharing Few thoughts 1:53:51 - Miscellenous Credits:Editors – Abhishek Sharma & Siddhiraj KulkarniCamera - Gregory Wade Music – Sumedh Ghodke (@Sumedh.wav) [Rishikesh Desai Chef, Farlam Hall Michelin Star, Roux Scholarship Winner, French Laundry Thomas Keller Training, National Chef of the Year UK, Great British Menu Indian Chef, Tandoori Beef Wellington, Chettinad Wagyu Recipe, Indian Chef British Fine Dining, Manchester Michelin Chef Interview, Gilpin Hotel Michelin Star, Hewel Jones Lucknam Park] #MichelinGuide #FineDining #IndianChef #RouxScholarship #FrenchLaundry #ThomasKeller #GreatBritishMenu #FarlamHall #ChefInterview #ManchesterFood #MichelinStars #ChefLeadership #HardWorkIsFun #HospitalityIndustryUK

Reach and audience

Public platform figures. Ratings count people who left a rating, not total listeners.

Spotify

4.8 / 5

8 ratings