Welcome to Magazine St. Kitchen presents Speak Greasy with Gauri Devidayal. In Episode 6 of Season 3, we are thrilled to host Divya Prabhakar, the inspiring founder of Bengaluru Oota Company and Podi & Spice, two ventures rooted in preserving and promoting authentic South Indian cuisine. In this episode, Divya takes us through her journey from a career in hospitality sales to pioneering Bangalore's regional food scene with a unique approach to traditional dining experiences. This episode is a must-watch for anyone interested in the business of food and beverage, regional food trends, or building a resilient brand in the Indian culinary industry. Divya’s story begins in Manipal, where she studied hospitality management, initially drawn by a fun-looking newspaper ad. Back then, hospitality was a relatively unknown field for her, and her decision was based more on curiosity than experience. She quickly discovered that her skills leaned towards sales and marketing rather than kitchen operations. Her early career at ITC Hotels and Taj Hotels provided a strong foundation in hospitality, where she enjoyed connecting with people and establishing strong customer relationships—a skill that would later play a key role in her entrepreneurial ventures. After her corporate career came to an abrupt halt, Divya took a year-long break that helped her gain clarity on her next steps. During this time, she explored various activities, from trekking in the Himalayas to meditation, eventually discovering her passion for bringing Gowda and Mangalorean cuisine to a wider audience. The result was Bengaluru Oota Company (BOC), an intimate space where she serves home-cooked meals to diners curious about the rich culinary heritage of South India. Located in her own ancestral home in Bangalore, BOC has become a cherished spot for regional food enthusiasts. In the podcast, Divya shares her insights into running a small restaurant with a purpose. She discusses the challenges of preserving traditional recipes, many of which were passed down orally without exact measurements. As she began writing down these recipes, her team adapted to new processes, eventually becoming highly skilled at recreating dishes that capture the essence of South Indian culinary traditions. BOC’s mission goes beyond serving food—it educates guests on the cultural significance behind each dish, providing a memorable, immersive experience that sets her brand apart in the competitive Bangalore food scene. For budding restaurateurs, Divya offers practical advice on building a sustainable food business. She stresses the importance of selecting the right business partner, setting clear expectations, and engaging in transparent communication to prevent misunderstandings. Her guidance on handling the day-to-day demands of restaurant ownership includes a novel suggestion: spend time working in a restaurant kitchen before committing to a career in F&B to understand the intensity and challenges involved. Divya’s ventures also exemplify the growing trend of regional cuisine, as consumers seek out food experiences that feel closer to home. Despite her initial focus on word-of-mouth marketing, Divya acknowledges the rising role of social media in driving demand for local cuisines. Although she was hesitant to use social media initially, her goal for 2025 is to become more active on these platforms. A significant part of BOC’s success lies in the team Divya has nurtured. She primarily hires women with strong regional culinary skills, providing them with financial independence and the chance to pursue further education for their children. These women are now empowered, managing their own bank accounts and contributing significantly to their families’ futures. Divya’s mentorship has had a lasting impact on their lives, turning her venture into a supportive community hub. Finally, Divya talks about Podi & Spice, a venture she created to showcase dishes from all four southern