Shriya Shetty
Chef & Hospitality Partner
Chef Shriya Shetty specializes in documenting sustainable heritage recipes from the Mangaluru region on India’s southwest coast. She also hosts pop-ups and conducts workshops on Mangalorean cuisine.
Mangaluru
India
- Mangalorean Cuisine
- South Indian Food
- Cooking
- Heritage Recipes
- Writing
Featured Works
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Steamed Pies in Jackfruit Leaves
Here’s a savory take on Mangalore’s famous Peja Ire Da Gatti or jackfruit leaf-wrapped hand pies
Ghee Rice in Pandan Leaves
Here’s an easy recipe of Nei da nuppu, a Mangalore-style ghee rice cooked in pandan leaf baskets
Jackfruit Cake in Teak Leaves
Packed with the benefits of ripe jackfruit, these steamed cakes are a healthy Mangalorean snack.
Cucumber Cake in Turmeric Leaves
Baked in fresh turmeric leaves, tekkari da adde or cucumber cake is a popular summer treat in Mangalore, India
Pathrode
Cook taro or colocasia leaves into delicious, savory pinwheels, a popular Indian snack called pathrode
Leaf Wrap Cooking
Cooking in leaves locks in flavors and nutrition better and adds a tantalizing aroma.
Education
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Narsee Monjee College of Commerce & Economics, Mumbai
B. Com 2009 - 2014
Experience
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Executive Chef & Co-Founder
Buttercream Co./Buco, Mangalore Dec 2019 - Present (5 years) -
Founding Partner
Pupkins Hospitality, Mangaluru Feb 2017 - Present (8 years) -
Commis
Ellipsis, Mumbai Apr 2014 - May 2015 (a year) -
Intern
Hotel Peninsula, Grand Hotel, Mumbai Apr 2012 - Jun 2012 (2 months)