Advertise on podcast: Empty Plates

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. 

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.

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.

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.

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. 

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.

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). 

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. 

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/

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

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

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

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

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

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.