Historically, women were generally relegated to the jobs of house cooks or pastry chefs in the culinary industry. Female chefs, on the other hand, have broken through the glass ceiling and are at the forefront of the culinary revolution.

Fathima Riyaz talks about her journey as a Home Chef, her enterprise Lady And Ladle, her famous Bhatkal recipe and what makes the Indian food market more accepting of female entrepreneurs today.

The latest edition of Bombaywaali, SheThePeople’s interestingly diversified event, kickstarted with an intriguing discussion about the food scene in Bombay. Eminent food writer Antoine Lewis moderated the panel on women driving the food scene in Bombay. Gauri Devidayal of The Table and Magazine Street Kitchen, Chef Sanjana Patel, Executive Pastry Chef at La Folie Patisserie, and […]

Having received a BSc Economics degree from London School of Economics and an MBA from IIM Calcutta Anusha Bhushan grew up wanting to be a working professional. She had seen most of her family excel at working hard and climbing up the corporate ladder. But when she entered her twenties, she started thinking about the possibilities […]

How I turned it around: Lack of funds demotivated me in the beginning but when gradually the number of customers started increasing …