Supriya Anand is a Delhi-based entrepreneur who took her love for food to the boardroom, founding THE FOOD MEDIA COMPANY (TFMC), which ‘celebrates and showcases innovative food related ideas through brand designing campaigns, promoting creative and inventive chefs, food product innovators, food authors and food curators.’
Approaching food, eating and culinary culture both conceptually and visually, her Arts & Literature background allowed her to work with different forms of expression with reference to food. “The thought of creating and building TFMC was to reach out & explore Culinary & Cultural experiences from around the world and to share the same with the world”. Previously she has worked as a media professional at Mr. Siddhartha Basu’s Big Synergy Media Limited for seven years as a Senior Assistant Director & Associate Producer.
I caught up with her over delicious home-made Banoffee Pie and tea to undertake a Culinary Quest, the first in this freshly brewed new Q&A series on the blog.
A dish you can eat seven days a week
Tea & a light cake
A drink you can down with any meal
I’m good with water
A dish or drink from a movie/book/television series you’d love to taste
All of Donna Hay’s & Jamie Oliver’s preparations, absolutely love their method of cooking & how they love & treat their food
An unforgettable dish you’ve had. When and where?
For this I’d have say my mother’s cooking is the most unforgettable, I truly feel nourished and happy with what and how Mumma makes anything & everything for us, with all her love & soul.
A special dish you’d like to cook for a loved one
I’d like to prepare a whole meal for a loved one
The weirdest thing you’ve ever tasted
Snails in garlic butter, the taste was still alright, the texture was horrible!
Two people (real/fictional) you’d like to have dinner with
Real life, Curtis Stone & Jamie Oliver; Fictional: Professor Henry Higgins (from George Bernard Shaw’s Pygmalion); and Julia Child
A fruit or vegetable you detest
For some reason, musk melon
A fruit or vegetable you love
All, as long as they are clean & fresh
A chef (current or from history) whose preparations you’d love to taste
I’d have to say Donna Hay