Cousins Sid Mewara and Shashank Jayakumar delved into Bengaluru’s vibrant food scene last year, marking the third season of their YouTube culinary adventure series, The Big Forkers. Earlier this month, the duo returned to the city for a food walk in Kamanahalli to promote their forthcoming season, which aims to explore Delhi’s rich culinary landscape. Before sharing their Delhi experiences, they take a retrospective glance at Bengaluru.
Sid and Shashank approach the city from different perspectives, bringing a unique dynamism to their culinary exploration. Sid, who initially had limited familiarity with Bengaluru, candidly admits, “I had this unfortunate stereotype. I thought it would all be dosa, sambar, idli, vada – the usual suspects.” In contrast, Shashank, a frequent visitor returning after a five-year gap, notes, “One thing that’s been really cool to see in Bangalore is how it’s held onto these classic places, even with the constant transformation.”
Both were pleasantly surprised by their findings. Sid’s preconceived notion of a predominantly vegetarian city was dispelled by the abundance of meat-dominant dishes. “The diversity of the food scene and the amount of meat dishes were a total surprise,” he confesses. Places like Ranganna Military Hotel and Nati Cafe, known for serving Gowda cuisine, “blew that stereotype wide open,” highlighting the city’s rich mix of communities and signature dishes.
On the other hand, Shashank was fascinated by how the city retained its classic dining spots, like the military cafes, even amidst rapid modernisation. “These are great, affordable spots that feel like little time capsules,” he observes.
As a Mumbai resident, Shashank was particularly taken aback by Bengaluru’s expansive brewery culture, starkly contrasting with his hometown’s more modest establishments. “These aren’t even microbreweries anymore – they’re massive, full-fledged operations,” he explains, pointing out venues that can accommodate hundreds of patrons. He even encountered an intriguing trend – breweries directly at the airport, catering to travel-weary guests.
Shashank attributes this adaptability to a significant demographic shift. Bengaluru’s youthful energy, fueled by an influx of young IT professionals, has influenced everything from its culinary scene to its cultural niches, including the underground hip-hop movement. “The younger generation now forms the vast majority, a stark contrast to 15 years ago,” he observes.
From Sid’s perspective, Bengaluru is a city of contrasts. With a business background, he sees the city buzzing with the energy of a giant office, with discussions and brainstorming happening at every corner. Yet, there’s also a more relaxed, nostalgic side. “The other side of Bangalore is where people unwind, grabbing a beer, enjoying a meal at an old restaurant, and reminiscing about the good old days,” he notes appreciatively.
As the duo gears up for their exploration of Delhi in the upcoming season, they tease a plethora of rich and unique experiences. The ancient streets of Old Delhi will stand in stark contrast to the grandeur of Shahjahanabad and the planned neighborhoods of Civil Lines.
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For Sid, Delhi was a nostalgic homecoming. He revisited childhood haunts and explored how the city blends its historical richness with contemporary influences. Among their culinary discoveries were lesser-known specialties like Changezi, which features slow-cooked onions, found in Shahjahanabad.
The duo’s encounter with a family of qawwals (Sufi singers), believed to be descendants of the legendary Amir Khusrow, proved to be a highlight of their travels. “We were incredibly fortunate to be invited to their home,” says Sid. “The mother cooked a fantastic meal. These are dishes you wouldn’t find in any restaurant. And we were treated to an impromptu concert… It was a transcendental experience.”
Nevertheless, the crew occasionally had to cater to popular demands to sustain viewer numbers. “For instance, Indian audiences love biryani. If you make eight episodes and throw in a biryani episode, chances are that the biryani episode will outperform the others. So, occasionally, you have to do that,” Sid explains.
The upcoming season promises a return to the show’s roots, focusing on authenticity and forging a deeper connection with viewers. “Somewhere along the way, we started trying too hard to please the audience. We reacted to comments and analytics, and it felt like we were compromising our own voice. The content lost its spark,” Sid reflects. Fortunately, they have since course-corrected. With a larger production team, they can now focus on the creative aspects and fully enjoy the experience.
Through their adventures with The Big Forkers, Shashank has developed a deeper appreciation for the stories behind each dish. “I love food and travel for it, but through The Big Forkers, I’ve gained a whole new appreciation for how a dish can transform entirely depending on the region. The ingredients, the season, and even the cook’s background all play a role,” he concludes.
The show’s forthcoming season, grounded in the authenticity of Delhi’s culinary heritage, promises to be a captivating journey for both veteran food lovers and new enthusiasts alike.
