About enthucutlet

We are a bimonthly food mag that brings you unusual stories about food in India ( & sometimes beyond).

We will drop a ‘season’ of stories every two months just like your favourite OTT show that explores a theme in its widest, wildest sense. Pace and enjoy one story at a time or gorge on a dozen whenever you’re hungry for thought provoking, amusing food content.

Meet the cutlets

Roshni Bajaj Sanghvi

Roshni is a culinary  graduate who has been writing about food, travel, and design since 2005.

She’s been a contributing editor at Vogue magazine, and her words have also been found in Conde Nast Traveller, Roads & Kingdoms, Scroll.in, Architectural Digest, Saveur, The Guardian, Mint Lounge, The Established, The Hindu, among others.

She’s crazy about obscure ingredients, and she always knows where to go back for seconds.

Sharanya Deepak

Consulting Editor
Sharanya is a writer and editor from and currently in New Delhi, India. She is an editor at Vittles, a food and culture publication founded in the United Kingdom. She writes about food, language, the commodification of culture and is currently writing more essays. Her work has been published in VICE, Eater, Vittles London, Atlas Obscura, Wasafiri, Longreads, Roads and Kingdoms, FiftyTwo, The Believer and The Baffler among others

In October 2020, she won the Wasafiri new writing Prize for her essay “Seamless”. She is presently in the 2022 class of fellows at South Asia Speaks.

Elizabeth & Anusha

Cutlets at Edible Issues
Edible Issues is food for the mind! Run by two food-nerds Anusha Murthy & Elizabeth Yorke, they’re building a collective that explores the Indian food system through different lenses from agriculture to culture and everything in between.

Sameer & Yash

Cutlets at Hunger Inc.
Sameer & Yash are the co-founders of Hunger Inc. have been working together for the last 10 years after having met at Cornell’s Hotel School in 2011. They have both worked extensively across the F&B space before coming together with Chef Floyd Cardoz to conceptualize and create The Bombay Canteen, O Pedro and Bombay Sweet Shop.