Bhukkad In Town

People see the vada pav. They don’t always see the chaos behind it. 😅

From delivering orders ourselves when delivery partners disappear, to fighting with food delivery apps, learning Instagram trends, and convincing our parents that selling vada pav is actually a career... running a food business means wearing a lot more hats than just “founder.”

If you’ve ever visited Ashtavinayak, thank you for being part of this journey. ❤️

What’s the weirdest thing you’ve had to do for work?

Curated menus, small plates restaurants and chef-led dining experiences are honestly one of the most exciting shifts in Indian food culture right now.

I love that restaurants are trying to tell stories through food, ingredients, regions and memories. But when every new dining experience comes with a story, a reservation-only format and premium pricing, I also wonder: how do we know what is genuinely thought through and what is just beautifully packaged?

As diners, are we paying for a deeper food experience or sometimes just the language around it?

Not a criticism. Just a question I’ve been sitting with.

What makes a curated menu worth it for you: the food, the story, the chef’s credibility, or the overall experience?

INDIA BETWEEN BUNS • EPISODE 2

Butter Chicken, but between buns.

This Butter Chicken Katsu Burger brings together crispy chicken, smoky flavours, rich makhani sauce, pickled onions, cheese and a soft toasted bun. The goal wasn’t to make a burger with butter chicken sauce. The goal was to make a burger that reminds you why butter chicken became famous in the first place.

Comment **BURGER** and I’ll send you a detailed recipe card in your DMs.

Chicken Keema Pav 🍞🍗

A comforting plate of spicy chicken keema made with minced chicken thigh, whole spices, fresh herbs, butter, and served with buttery toasted pav. Simple, hearty, and one of my favourite Indian street food-inspired meals to make at home.

Comment KEEMA and I’ll send you the detailed recipe guide in your DMs.