Meet the Maker: Shubhangini Sundra Tenkayala – Poached & Peppered
Soul food, comfort food, localising international flavors and balancing opposing flavors are all terms that can be used to describe Poached & Peppered, a bespoke gourmet food service by Shubhangini Sundra Tenkayala.
Shubhangini Sundra Tenkayala is the owner and driving force behind Poached & Peppered, a bespoke Gourmet Food Service. Through Poached & Pepper, she looks to create multi-layered experiences that arise out of experimental cuisine rooted in local flavours. Her journey is about sensory growth towards a tasteful space that caters to food lovers around the world in search of a comfort zone that is delicious, evocative and memorable.
Later on, Shubhangini went to the United Kingdom, where she was exposed to traditional British fare that was not just big on comfort with classic flavors, but also edgy. Soaking in these influences, Shubhangini learned to infuse her cooking with a balance of creative interplay of ideas with subtle flourishes and create a restrained sensibility that is rooted in a careful processing and sourcing of ingredients.
In a nutshell, Shubhangini creates multi-sensory, textured experiences that draw from dipped, rolled, and decadent foods found in traditional Indian cuisine and diverse cultures around the world. Her work is evocative and triggers a sense of recall and gentle reminiscences of place and setting, while simultaneously becoming the stuff around which new memories are formed and focused. Let’s meet her and get to know Poached & Peppered better.
Please describe your brand.
My brand is really my own journey of food, what I’ve learned so far, just trying to put all of that in the market and seeing what works best for me. Some of the words that come to mind when I think about Poached & Peppered are Homemade, Soul food, Comfort food, Localising international flavors, Balancing opposing flavors, Experimental, and finding the healthiest way to get the tastiest output.
Where are you located?
I am located in Bangalore.
How many members make up your team?
Shubhangini, 30 and my super-efficient helper Namita, 29
What were you doing before you started doing this?
I was working with my father and assisting him with developing his farmlands near Bangalore.
Why did you choose to do what you do?
Because I don’t think I’m good at anything else or enjoy doing anything else. Cooking & food are the only things that motivate me. Cooking has a way of calming me. Yes, at times it stresses me out, but all said and done it’s the perfect balance of my life.
We are fascinated by names. What’s the story behind your brand name?
Truth be told, it’s not so deep. It’s just born out of the two techniques of cooking that sounded appetizing and nice together. Of course, the alliteration helps make it more memorable.
Which are your best selling products?
Dips and condiments
What kind of people do you create your products for?
For well-travelled or well-developed pallets with a taste for great food.
What are the challenges you face in connection with achieving your goals?
Not too many that I can think of, but I do struggle sometimes in trying to localise the flavours of all the international dishes and make them appeal to the taste-buds and habits of the market I have to sell in.
Where do you see your brand three years from now?
I see it as an integral part of the kitchen and palate of experimental & niche food lovers. I want to make my own condiments, sauce, salad dressings, bread, pastas, and more.
What would you be doing if you weren’t doing this?
I really don’t know. Thank God I found myself in this space.
Visit the Poached & Peppered Shop on Engrave.