The Empty Plate Podcast is a food and culture podcast that leverages memories of food as a medium to explore the significant moments in our lives.
In each episode, host Anjli Vyas engages with a diverse range of chefs, creatives, leaders, and thinkers who operate at the intersection of food and art. Together, they delve into the exploration and reflection on three particular dishes that have profoundly influenced their personal journeys.
21. On Migration, Heritage & Rituals - a special live recording at Hatchards Piccadilly
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
20. Lauren Lovatt on finding herself in the the delightful world of plants
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.
19. Building a restaurant legacy with Dharmesh & Enna Lakhani from Bobby's
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!
18: Dhilon Devji of 'Dhils Kebab' on creating the UK's best vegan kebab
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
17: Chandani Kohli of Biskut Bar | What is a South Asian biscuit?
Today, Anjli speaks 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!”
16. Mallika Basu on the difference between food appropriation and appreciation.
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.
15. Poorva Joshipura MD of Peta talks the impact of 'pure vegetarianism'
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.
14. Ahmed Jaffer - Holistic movement coach on Mens health.
In this episode we speak to holistic movement coach, Ahmed Jaffer. Ahmed's approach to health is focused on building alignment through posture and internal awareness. He works with clients to help them discover themselves through exercise.
In this episode we will touch on perceptions of physical health inside the South Asian community and how he is paving a way to create safe spaces for people of color to experience a fitter version of their bodies and minds.
Ahmed is a know coach across London and actively works to encourage and enhance the relationship between body, mind and movement.
Trigger Warning | We must advise that today's episode may trigger some listeners and we will talk in depth about body dysmorphia and mental health.
13. Dr Sumi Baruah & Dr Chintal Patel on making health accessible & Type 2 Diabetes
In this episode Anjli speaks with two incredibly esteemed doctors who are actively working to empower the population to choose better health and choice through education
NHS GP, Author and Food Influencer Dr Chintal Patel, Chintal is a NHS GP based in the bustling heart of Central London with over 20 years clinical practice and she is also the the Dr behind Dr Chintal's Kitchen where she teaches families the basics to prepare easy and nutritious meals together.
Dr. Sumi Baruah is an experienced and passionate General Practitioner, Certified Health Coach and NHS Clinical Entrepreneur with a strong interest in preventative medicine and the CEO and founding member of Culinary Medicine UK, an organisations that Teaches healthcare professionals how to translate nutrition into clinical practice' CMUK’s platforms assists both clinicians and patients in making informed food choices that positively impact prevention of disease and their outcomes.
12. Anshu Ahuja of Dabba Drop, the UK's 1st tiffin service.
Today, Anjli speaks to Anshu Ahuja, Co Founder of DabbaDrop, a pioneer of London meal subscription services. DabbaDrop is a female owned vegan subscription takeaway service, delivering homestyle South Asian Food.
Founded in 2018 in East London by Anshu Ahuja and Renee Williams, two Hackney neighbourhood friends who bonded over their love of cooking. Both were keen to build a business to fit around family life, alongside making a difference to the planet for future generations.
This company has shown what it takes to remain authentic to its roots whilst paving a route to market that would be considered modern with a twist.
Inspired by Anshu’s heirloom family recipes from all over South Asia, and the famous Dabba Wala system in Mumbai,
DabbaDrop delivers zero waste plant based dinners to 50+ postcodes across London, and is proud to be LONDON'S first and only plastic and emissions free takeaway.
11. Dev Sharma Youth MP on Food Access.
In this episode Anjli speaks to Dev Sharma, an 18-year-old Youth MP and founding youth campaigner at Bite Back, currently chairing the UK Parliament's first-ever youth inquiry into the cost of living.
Campaigning to challenge the injustices of the food system, his activism includes delivering a Charter to No.10 and advising companies on food policy.
Recognised with the Diana Award and UK Parliament Award, his work has been at the forefront against junk food advertising online, with his open letter, supported by Jamie Oliver and other large food charities leading to a govt ban on such advertising.
Why South Asian Excellence? - The teaser that you need to listen to!
This special series is a delicious deep dive into the worlds of South Asians working across diverse intersections in food and culture in the UK and that are informing educating and serving society through their work.
The idea for this series was born from a deep curiosity to examine and understand what it means to be of South Asian ancestry and working in food & culture.
We are looking at how our lives as immigrants, often refugee, 1st, 2nd & 3rd gen diaspora lives have patterned the way we see the world of food. This series provides a moment to reflect on journeys taken, futures dreams and lives lived.
10. Kirk Haworth, Chef & Co-Founder of Plates
In this episode Anjli speaks to Kirk Haworth, an incredibly esteemed chef, mental health activist and a leading voice in plant based food, and most recently as the first plant-based chef to ever compete on the Great British Menu.
If you know of plant based food, in London, or pretty much anywhere, you will know of him. He makes vegetables look phenomenal - showing them as the primary on the plate! He has made many of us question whether meat has a place on the menu at all. Kirk has worked with incredible restaurants such as The French Laundry, Restaurant Sat Bains and the Quay
It was in 2016 , when Kirk was diagnosed with Lyme disease - that he began to dig deep into the medical impact and benefits of food - which he now creatively explores through Plates - a boundary pushing Plant based restaurant and creative food studio. Kirk is also passionate mental health activist and runs training and education through Hospitality wellness.
9. Lucy Vincent on prison food and eating nostalgic pies.
In this episode we are speaking to Lucy Vincent, Founder of Food Behind Bars
Food Behind bars is the UK’s only charity dedicated to transforming prison food. Improving the lives of the people eating it, supporting the people making it. The charity is focused on positively impacting the health and wellbeing of prisoners, by delivering practical food-based education, promoting healthy eating and designing radical food initiatives across the UK’s HM prison network.
Lucy is a trained journalist and activist, her work is focused on spotlighting the connection between mental health, environment and food within prison environments, and providing inmates with not only skills, but the basic rights of access to healthy food that promotes great inclusivity and positive well being.
8. Shilo Shiv Suleman on food, art and social change.
In this episode we speak to Shilo Shiv Suleman, a multi disciplinary South Asian artist, activist, visionary and mystical general warrior.
Shilo Shiv Suleman is an Indian contemporary artist. Her work encompasses illustration and installation art. Shilo's practice focuses on the intersection of magical realism, art for social change and technology.
She is the founder and director of the Fearless Collective, a South Asia based public arts organisation. Fearless Collective is a South Asia based public arts organisation & charity that works to empower women, especially in marginalised communities, by reclaiming and transforming public spaces through the creation of art. To date, they have worked in 15 countries, painted over 40 murals and are growing into a movement across South Asia
In most recent years, she's been engaging with biofeedback technology, and the interaction between the body and art. She has created large scale installations that beat with your heart, apps that react to your brainwaves and sculptures that glow with your breath. She has also designed installations for some of the world's biggest festivals and conferences including Burning Man.
7. Chanda Vyas on priesthood and motherhood
In this weeks Anjli speaks to her mother - Chanda Vyas, is the UK’s first Hindu female priest. She plays multiple roles as a mother, daughter, wife, grandmother, neighbour, feminist, LGBTQ advocate. Chanda breaks the glass ceiling of what it means to be a female community leader.
She continues to creatively adapt and evolve ancient wisdom, making it accessible and understandable to everyone. She enables the youth to understand their spirituality, empowers marginalised communities to use their voice and most importantly holds space for people to feel equal.
She has worked with and supported multiple local government organisations, charities and initiatives, service in the community is at the heart of her being. She believes community spirit is the spirituality that allows humanity to not only survive but to thrive.
6. Carolyn Steel on food ways, loss and childhood.
In this episode Anjli speaks to none other than Carolyn Steel. Carolyn Steel is a leading thinker on food and cities. Her first book, Hungry City, received international acclaim, establishing her as an influential voice in a wide variety of fields across academia, industry and the arts.
A London-based architect, academic and writer, Carolyn has lectures across prestigious institutions and organisations.
Her most recent book Sitopia - How Food can save the world is is an excavation of how our world is shaped by food and how our search and consumption of it has defined the human journey.
5. Martin Allen Morales on finding home, migration and female anchors
In this episode Anjli speaks Martin Allen Morales. Martin is an award winning Peruvian restaurateur and the founder of the incredible restaurant group Ceviche; that houses both Ceviche and Andina.
During this episode we touch on his beautiful story of how found home through the tales and recipes from the women in his family. As well as being a phenomenal chef, cookbook author, he is also an avid record collector. He has most recently founded, 2N Management a circular economy focused management consultancy where the main aim is to transform behaviour and increase conscious consumption.
4. Jess Latchford on saving surplus and motherhood
In this episode Anjli speaksto Jess Latchford, the founder of Waste Knot - an organisation that is on a mission to tackle food waste by rescuing surplus vegetables out of farmers’ fields and putting them into use in chefs' kitchens.
Jess has been involved in the fresh produce industry for over a decade. And as well as WAGING A WAR ON WASTE. She is also Ensuring farmers are paid and receive commercial value for their incredible produce.
3. Mira Manek on the wonders of Chai
In this episode Anjli speaks to the author, wellness expert and chai extraordinaire Mira Manek. Mira is an author of two books, a beautiful Gujarati inspired cookbook Saffron Soul and Prajna - a book on Ayurvedic Rituals for Happiness. She has hosted a huge array of events from supper-clubs to wellbeing talks and runs her own retreats. Mira is also a certified integrative health practitioner and therapist. Her incredible journey into food is a life-long quest connected heavily to her love of travel and her ancestral home of India.
2. Gavin Wren on food systems
In this episode Anjli speaks to leading food policy expert, Gavin Wren. Gavin is researcher, food systems consultant, writer, editor and coffee connoisseur.
He is the founder of Wren & Co, a creative food systems consultancy that is focused on finding innovative solutions to solving complex problems. In 2020, he also founded Quota Media, a media organisation that is focused on delivering global news on the subject of food security. He also has a huge following on Tik Tok, where he is the platform's self-proclaimed ‘Food Policy Expert’ and recently hit a staggering 1 million views.
1. Douglas McMaster on zero waste pioneering
In this episode Anjli explores the culinary history of Douglas McMaster, a thought leader on zero waste cooking and sustainable living. He is the founder of Silo, the UK's first zero waste restaurant in Hackney.
He has worked at 20 restaurants globally including the infamous St Johns, Heston Blumenthal’s renowned the Fat Duck, and of course Noma, in Copenhagen. Doug has been exposed to a wide array of food influences and education throughout his life many of which give him a particular and powerful perspective.
It's story time - Why an empty plate?
In this episode, it's time for a story. We unearth the story of how empty plates came about, we go back in time and understand why empty plates are such an important of our lives, and how many of them go ignored. We look at the defining moment when Anjli realised the significance and value of this moment.
Welcome to Empty Plates
Welcome to Empty Plates, a food and memory podcast hosted by Chef Anjli Vyas
Join us on a journey of food and memory. In each episode, we examine, explore and reflect on 3 plates of food that have shaped and impacted the journeys of some incredible guests.