Thanks Auntie: Ancestral Indian Food Residency

Thanks Auntie

Indian-Canadians Parul and Marlon set out to run a one-month vegan, paleo Indian food pop-up restaurant in Nosara, Costa Rica after months of craving familiar flavours from home in the first year of the pandemic. These are the conversations they recorded over the course of their journey as they tried to faithfully bring a cultural experience to their adopted home having never run a restaurant before. There is some casual swearing in our recordings, if you're offended by that kind of thing :)

Ep 9. Soft vs hard skills and post-traumatic growth
Mar 15 2022
Ep 9. Soft vs hard skills and post-traumatic growth
(Recorded on June 13, 2021) In this episode, after a few days of rest, we honour how much manual labour we rely on to pull off the Thanks Auntie concept.  At this point in the pandemic, everyone is celebrating the front-line workers who are keeping the economy running while everyone else has been forced into home quarantine.    In fact, none of our concept exists without the manual labourers. We are primed to forget these people the moment society opens back up post-pandemic.  This whole experience also grows our empathy for people in the food service business. It's physical, a grind and often at low margins. We're never going to see the price or service at a restaurant the same way again.  It brings up a whole discussion about how we value hard and soft skills.  Turns out soft skills were termed by the US Military to delineate hard and soft skills and never meant to create a hierarchy. In fact, both were required to have a well-rounded training (  "In other words, those job junctions about which we know a good deal are hard skills and those about which we know very little are soft skills." Parul gets personal and tells us how she's moved through her career and the expectations placed on her as a woman including her experience of shaving her head when she started losing hair after an autoimmune condition.  There's a lot in this one so sink in and lean back :) -- Send your love letters to us on IG @thanksauntie!  --- Send in a voice message:
Ep 11. Signing off from Costa Rica!
Mar 15 2022
Ep 11. Signing off from Costa Rica!
(Recorded on June 28, 2021) It's the final episode from our studio and home in Costa Rica, and our last chance to reflect on living, building and growing together through this food residency.  Parul came to the realization that this experience is a familiar one because she has always created containers where she could share novel experiences with people.  Marlon was blown away that he had written about this aspiration to cook Goan dishes years ago and had forgotten it until a friend surfaced it and sent it over.  This whole experience of decapitalizing our time and chasing our inspiration has been reinvigorating for the spirit, especially through the pandemic lockdowns.  In the end, we cooked for 130 people over 4 seatings and 4 locations with 4 different price points. We got to meet and educate many people from our community and were graciously supported through the efforts.  Food is more than food - it includes all of the stories and structures that bring people to a specific moment in time  We both got to use real spice and make dishes from scratch that we've never had to make  Cooking in this way allowed us to honour the many women, the Aunties, that put in unseen labour to support our physical and emotional bodies that  We realized how important cultural connection is and that Aunties always measure with their hearts.  Our final dinner menu included: - Goan green chutney  - Goan mushroom xacuti  - Hyderabadi field pepper curry  - Chickpea halwa  - Masala chai  -- Hit us up on IG to stay connected for future event @thanksauntie :) --- Send in a voice message: