In the realm of culinary arts, Shruti Nayar, head chef at Kochi’s esteemed French Toast Bakery, Kitchen & Studio, proclaims, “Anyone who cooks at home on a daily basis is a chef.” This inclusive sentiment echoes throughout “The Otherside,” a compelling 92-minute documentary crafted by Hyderabad’s own Anusha Didige. This multilingual journey showcases women who are shaping the voraciously demanding food and beverage industry throughout South India.
The documentary casts its net wide, capturing not just the sparkling tales of those at the helm of high-end restaurants, bars, and kitchens, but also the determined efforts of a floor manager at a chocolate factory and enterprising women running canteens and mess services across Hyderabad, Kochi, Ernakulam, Bengaluru, and Puducherry.
Anusha Didige, a filmmaker with over eight years of experience straddling both cinema and the F&B sector, is the creative force behind “The Otherside.” Her craftsmanship, honed through roles such as associate production designer for Telugu films like “Ee Nagaraniki Emaindi” and “U-Turn,” and academic pursuits like a diploma in direction from Prague Film School, is palpable throughout the documentary. The visual storytelling reflects an artistic quality, drawing inspiration from cinema luminaries like Wes Anderson and Sanjay Leela Bhansali.
In its recent screening to a select audience in Hyderabad, “The Otherside” was more than just a motion picture—it was a dialog, a revelation. Plans are afoot to bring the film to a broader assortment of cities, reaching directly into the heart of the food and beverage industry circle, including hotel management institutes. Efforts are underway by Anusha and her team to submit the film to international film festivals and to pitch it to digital streaming platforms, as well as travel and food television networks.
The film embarks on a gastronomic odyssey from the bustling lanes of Hyderabad’s Hashi sushi restaurant to a modest mess in Kochi, probing the fascinating narratives of women who either set up or work within the edges of the culinary world. The inception of “The Otherside” took root as Anusha resonated with the candid reflections of female chefs in the 2018 Canadian documentary, “The Heat: A Kitchen (R)evolution.”
Anusha’s firsthand experience in the industry comes from her time managing a bar and kitchen aptly named ‘The Otherside’ in Jubilee Hills, alongside her brother Rohit Didige. Despite her assertive role, she occasionally confronted an undermining bias that implied she was merely “helping” her brother. These experiences fueled her resolve to bring deserved recognition to women in this industry.
As the siblings’ endeavor dissolved pre-pandemic, Anusha was left with heartache and a passion project put to rest. Redirecting her focus back to cinema, she further honed her skills in documentaries and advertising films. Then, in August 2020, she embarked on her mission to chronicle the experiences of women in the food business under her own lens, intentionally excluding the notably expansive baking sector due to limited resources.
Filming commenced in Hyderabad in November 2020, extending its reach across the South Indian food landscape as regional contacts assisted Anusha in forging connections. Friends from Puducherry, Kerala, and Bengaluru played their part, and the initial pitch video paved the way for engaging conversations.
As the women shared their stories with a predominantly female crew, a tapestry of challenges and triumphs unfolded. From the pivotal decisions of business setups, workforce recruitment, and licensing navigations to stories of expansion, “The Otherside” delved into the personal and professional facets of these women’s lives.
Particularly poignant are accounts like Arati Rao Shetty’s candid revelation of early financial struggles with her Bengaluru-based B Flat bar, ‘Chechi’ Thankamma Williams’ growth of Judith Caterers from modest beginnings to an 85-strong team servicing campuses and offices, or Nishita’s ironic venture into Hashi’s sushi despite her aversion to seafood. Rosie’s story brings a gritty reality to the screen, describing how she managed her street food stall amid challenging patrons.
“The film is not about the fun and glory of the industry but literally the lesser-known side,” Anusha states, acknowledging the solitary nature of the F&B world where workdays often extend to 14-16 hours. The filming purposely avoided peak restaurant hours to respect the business’s recovering post-lockdown foot traffic.
As Anusha absorbs the narratives, her inspiration to rejoin the culinary industry merges with her cinematic focus. Now a silent partner in Aroma of Dakshin at Khajaguda, she maintains her momentum as a filmmaker with an unwavering intent: to take “The Otherside” to as far and wide an audience as possible, catalyzing a journey that is just beginning to unfold.
