Speak Greasy with Gauri Devidayal & The Big Forkers | Ep 3.2 | Sid & Shanky: Raw. Real. Revealed.

Welcome back to Magazine St. Kitchen Presents: Speak Greasy with Gauri Devidayal. In episode 2 of Season 3, Gauri hosts a fascinating conversation with Sid Mewara and Shashank 'Shanky' Jayakumar, the masterminds behind The Big Forkers—a food review series on YouTube known for its brutally honest takes on food, restaurants, and culinary experiences. With a growing following in India’s food and restaurant content scene, The Big Forkers have built a reputation for being real, raw, and authentic in their reviews.

Sid, a former chef with experience in the United States, opens up about why he left the high-pressure world of professional kitchens. He shares how a drunken night in Spain, and their mutual admiration for Anthony Bourdain, inspired him and Shashank to launch The Big Forkers. The duo felt that the current food content landscape was cluttered with overly polite, curated perspectives, so they set out to offer something different—real reactions, whether good, bad, or ugly.

The discussion touches on the growing trend of content creation in India, and how platforms like YouTube have democratised the process. However, Sid and Shashank argue that too many creators focus on replicating content, rather than staying authentic. In contrast, The Big Forkers pride themselves on paying for every meal they review, ensuring their feedback is genuine and unbiased.

The conversation explores how Indian chefs and restaurateurs often don't take criticism well, but The Big Forkers have built credibility by offering constructive feedback privately and opinions publicly. They talk about the challenge of staying true to their brand while maintaining personal relationships with industry figures, something they're still navigating as their show grows in popularity.

Sid also makes a major announcement during the episode—he’s one of the chairs for the Epicurean Restaurant Awards 2024. This leads to a larger discussion about the role of awards in the food industry, the marketing value they offer restaurants, and whether they are genuinely earned or simply bought. Sid and Shashank even tease their ambition to create their own foolproof, unbiased food awards system.

The episode also covers their latest season of The Big Forkers, filmed in Delhi, which highlights the city’s diverse food scene, from street food to fine dining. They touch upon migrant food, what constitutes "authentic" cuisine, and how Indian dishes should be credited and prepared traditionally. The duo also teases future seasons focusing on Northeast Indian cuisine and Madhya Pradesh—regions they feel are underrepresented in Indian food media.

Beyond their online success, The Big Forkers have also cultivated an engaged offline community, including fans who've gone so far as to get tattoos of their logo! They discuss the challenges of dealing with internet trolls and balancing personal opinions with professional responsibilities.

To round out the episode, Gauri hosts a rapid-fire session with Sid and Shashank, where they discuss everything from the Bear series and food awards to vegetarianism and work-life balance. This episode is packed with insights into India’s food content landscape, making it a must-watch for food lovers, content creators, and restaurateurs alike.

Tune in for this in-depth exploration of the food world through the eyes of The Big Forkers!