Hello people,

In today’s Menu, we continue serving the hot and fresh talks about Britian, Australia and India alongside britain's food influence, handpick obsession and milk preference with India's Hospitality issues!

From the African Fufu to marketing and hospitality, this conversation again holds various fun talks.

Disclaimer: Anywhere, anything in the conversation, doesn't target any community or a particular group of people, as it is meant for information, education and humour purposes only.

Also, me saying 'You' at many stances, only refers to the group of brits that colonised and left India and no where refers to Lettie or the current lovely people of the Britain, who have been nothing but mostly a delight!

Enjoy the stories, pick the bits you like and we hope you take away a few new perspectives on Hospitality side of things!​

Follow @in_today_s_menu_ on Instagram for updates.

Enjoy the episodes and the stories in it.

Credits:

Editors - Abhishek Sharma & Siddhiraj Kulkarni

Music - Sumedh Ghodke

Hello people,

In today’s Menu, we’ve got a hot and fresh serving of British food, culture and history seen through two very different plates: an Indian host who grew up on rich regional cuisine, and Lettie, a British guest raised between countryside pasties and Brighton’s colourful food scene.​

We get into everything from Shepherd’s Pie, beans on toast and “Toad in the Hole” to Indian comfort food like dal-chawal and Poha, why British food gets called bland.

We also dive into tea culture, how India became a tea‑drinking country, Ceylon tea, Chai vs English brews and some honest talk about colonial history, spice routes and salt taxes that still echo in how we eat now.​

It’s a fun, honest, slightly spicy (but never mean) conversation about food, class, comfort, health and how migration has changed what ends up on the plate in the UK.

Disclaimer: Anywhere, anything in the conversation, dosen't target any community or a particular group of people, as it is meant for information, education and humour purposes only.

Also, me saying 'You' at many stances, only refers to the group of brits that colonised and left India and no where refers to Lettie or the current lovely people of the Britain, who have been nothing but mostly a delight!

Enjoy the stories, pick the bits you like and we hope you take away a few new perspectives on British and Indian cuisine.​

Follow @in_today_s_menu_ on Instagram for updates.
Enjoy the episodes and the learnings in it.

Credits:
Editors - Abhishek Sharma & Siddhiraj Kulkarni
Music - Sumedh Ghodke

Season 3 is here and we're raising the bar with even better conversations and top-tier guests to keep In Today's Menu delivering the best in food, culture and hospitality stories.

If you haven't already, hit subscribe/follow on Spotify, YouTube and Instagram, your support would mean more guests and more conversations.

Gratitude

Building this podcast has been pure joy. Thank you to everyone who's contributed, big or small, to make every episode shine.

Season 1 Shoutouts: Click n Shoots, ND9 Studios, 2 Light Pixel Studios, Pavan Batav, Gingko, Tokyo Bakery, Puneri Pratik, Aditya Kakodkar, Anushka Sharad, Sumedh Ghodke, Selvi Parekh, Sonali Thakur, Dnyaneshwari Londhe, Kunal Mhaske, Prasad Gunbote, Vijay Awati, Yeti and the Monk, Vishaka Shelke, Trisha Jauhari.

Season 2 Shoutouts: Vatsal Rupani, Hem Joiser, Ismail, Mohit Katrodiya, Chinmay Rege, Alessandro, Srikar, Dananjaya Silva, Rafael Santo, Andie Wolf, Scott Gemell, Richard Sherwood.

Special thanks for the trust and collaboration that keeps us going!

Behind the Scenes: Sumedh Ghodke crafted that catchy jingle you hear every time, with Abhishek Sharma making it all look sharp.

Here's to more flavor ahead, Cheers!