Cousins Sid Mewada and Shashank Jayakumar explored Bengaluru’s food landscape last year for the third season of their culinary adventure series. The Big Forkerson Youtube. The Big Forkers Earlier this month, they returned to the city for a food walk in Kamanahalli to promote their upcoming season, which showcased glimpses of Delhi’s rich culinary culture. Before sharing their experiences in the national capital, the two spoke more about Bengaluru.
Coming from different perspectives – Sid, who is unfamiliar with the city, confesses, “I had this unfortunate stereotype in my mind. I thought it would all be fine Dosa, Sambar, Idly, Vada – the usual suspects,” while Shashank, a seasoned traveller returning after five years, says, “One thing that’s been really cool to see in Bangalore is how it has retained these classic places even after constant change.”
Both were surprised by what they found. Sid’s initial impression that the city was entirely vegetarian was shattered by the flood of meat-centric cuisine. “The diversity of the food scene and the amount of meat dishes was a complete surprise,” he admits. Places like Ranganna Military Hotel and Naati Cafe, serving Gowda cuisine, “completely shattered that notion”, showcasing the city’s mix of communities and distinct cuisines.
Shashank, on the other hand, was impressed by how the city has retained its classic places, such as the Military Cafe, despite the rapid modernisation. “These are great, affordable places that feel like little time capsules,” he believes.
Mumbai resident Shashank can’t help but be amazed at the city’s sprawling brewery scene, which is a stark contrast to the small establishments in his hometown. “These aren’t even microbreweries anymore – these are huge, full-fledged operations,” he says, referring to places that can seat hundreds. He’s also noticed a unique trend – breweries are opening up right in the airport, serving weary travellers.
Shashank believes this adaptability stems from a significant demographic shift. Bengaluru’s youthful energy, driven by a massive influx of young IT professionals, has influenced everything from its food scene to its cultural sectors, such as the underground hip-hop scene. “The younger generation now makes up the vast majority, unlike 15 years ago,” he says.
For Sid, who comes from a business background, Bangalore has a mix of contrasting vibes. The city buzzes with the energy of a big office, with discussions and discussions happening everywhere. “But then there is also this other side of Bangalore, where people relax, have a beer, enjoy a meal at a classic restaurant and reminisce about the good old days. It is a more relaxed, even nostalgic environment, which is nice,” he says.
Meanwhile, Delhi will offer a variety of experiences. In the coming season, one will get a chance to explore the ancient lanes of Old Delhi along with the grandeur of Shahjahanabad and the planned areas of Civil Lines.
Delhi was a nostalgic place for Sid. He relived his childhood memories and explored how the city blends its rich past with modern influences. Foodies will enjoy lesser-known specialities like the unique Changezi made with onions cooked on a slow flame in Shahjahanabad.
They both discovered the dish while visiting a family. Qawwals (Sufi singer), who is believed to be a descendant of the great Amir Khusro. This conversation is one of the most memorable parts of not only this season but of all his travels.
“We were incredibly lucky to be invited to their home,” says Sid. “Mum cooked amazing food. These were dishes you won’t find in any restaurant. And we were also invited to an impromptu concert… it was an extraordinary experience.”
Sometimes, they have to attract audiences to maintain the numbers. For example, Indian audiences love this movie. BiryaniIf you make eight episodes and one of them Biryani case, it is likely that Biryani “Every episode will outperform the others. So, sometimes, you have to do that,” he says.
The upcoming season in Delhi promises to be a return to the show’s roots, with a renewed focus on authenticity and a deeper connection with the audience.
“Somewhere along the way, we started trying too hard to please the audience. We reacted to comments and analyses, and it felt like we were compromising our voice. The content lost its sheen. Thankfully, we changed course. We understood the importance of staying true to ourselves. This time, we had a bigger production team, which freed us up to focus on the creative aspects and enjoy the experience,” says Sid.
Reflecting on what he learnt from the show, Shashank says, “I love food, and I love travelling for it, but The Big ForkersI have gained a new perspective on the stories behind each dish. It is interesting to see how the same dish can completely change depending on the region. Ingredients, weather and even the background of the cook… all these factors play a role.”
