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“Unless someone like you cares a whole awful lot, nothing is going to get better. It’s not.” – Dr.Seuss
Food With Benefits
Established in 2013, Food With Benefits is a Mumbai-based culinary fundraising platform. Food With Benefits showcases unique dining experiences in collaboration with multiple distinguished Chefs, with a focus on coming together as a community to raise awareness and funds for a cause. The event is created and executed with much passion by Shivani Bhansali, a passionate fundraiser, and Chefs Nachiket Shetye and Mangal Dalal of culinary events and consulting firm Cellar Door.
Food With Benefits has raised over INR 6,66,000 across 6 events thus far, with three more events planned for 2017. Food With Benefits has established a sense of community and camaraderie amongst participating Chefs. It is essentially a coming-together of exceptional talent from the food industry where they learn from and challenge each other, and most of all, give back to the community by doing what they do best.
Shivani Bhansali, Co-founder
A case of wanderlust, a love of foreign languages, food and culture took Shivani Bhansali to Brazil, where she spent a year learning Portuguese and the culture. Co-founder of Food With Benefits, a culinary platform for chefs to raise funds for charity, she strongly supports the cause of Mental Health. In addition to fundraising for charities through community driven projects, she works as an interpreter and translator.
Nachiket Shetye, Co-founder
Nachiket Shetye tries to disprove the stereotype of the large, angry chef. He previously owned and ran a Pan-Asian restaurant East, and has worked for illustrious restaurants in New York such as Nobu, Per Se and Penang. Nachiket received his Associate Degree in Culinary arts from the Culinary Institute of America.
Mangal Dalal, Co-founder
A food writer for The Indian Express in Mumbai from 2008-2010, Mangal Dalal pursued a culinary diploma at Le Cordon Bleu, Paris. This was followed by internships in the kitchens of Le Cirque in New Delhi and Noma in Copenhagen, rated the World’s Best Restaurant for four years. Prior to this, he was managing his family’s agricultural commodity export business though his base is that of a computer engineer: he studied Computing at Imperial College, London and worked for a mobile software firm, Symbian, for two years thereafter.
Kranti NGO empowers girls from Mumbai's red-light areas to become agents of social change. We currently work with 16 girls, ages 13-21 who are daughters of sex workers, survivors of trafficking, or born and raised in Kamathipura, Asia's most infamous red-light area.
In the past three years, Kranti's girls have: become the first girls from India's red-light area to study abroad, received UN awards for their social justice work, given TEDx and other speeches around the world, and written, directed and performed their own play in front of 100K+ audience members (https://youtu.be/3l6m1NPoMwA)
Chef Boo Kim
Chef Conrad D'Souza
Chef Gresham Fernandes
Chef Irfan Pabaney
Chef Pablo Naranjo
Chef Viraf Patel
#fwbindia allows Mumbai’s finest Chefs to hang out and collaborate to create dishes outside their comfort zone.
Food With Benefits is back, and this time it's all about the beer! Join us on Wednesday, 29th November 2017 at 7:30 P.M. at Gateway Taproom, BKC, where we'll be showcasing a special 6-course menu inspired by and paired with 6 of Gateway Brewing Co.'s micro brews!
Our stellar line-up of Chefs helping us indulge our beer bellies are:
|1.||Chef Boo Kim, Bastian & One Street Over|
|2.||Chef Conrad D'Souza|
|3.||Chef Gresham Fernandes, Impresario Handmade Restaurants|
|4.||Chef Irfan Pabaney, The Sassy Spoon|
|5.||Chef Pablo Naranjo, Le 15 Café|
|6.||Chef Viraf Patel, Café Zoe & Gateway Taproom|
- Atul Kochhar (NRI, Mumbai)
- Dhwani Agarwal (Masala Library, Mumbai)
- Himanshu Saini (Tresind, Dubai)
- Mukhtar Qureshi (Neel Restaurant, Mumbai)
- Paul Kinny (Bellona Hospitality, Mumbai)
- Ranveer Brar (TAG Gourmart Kitchen, Mumbai)
- Sujan Sarkar (Olive Qutub, Delhi)
- Chef Anjali Pathak of The Flavour Diaries
- Chef Gresham Fernandes of Impressario Handmade Restaurants
- Chef Kshama Prabhu of The Bar Stock Exchange
- Chef Rishim Sachdeva of Olive Bar & Kitchen
- Chef Sahil Singh of PaPaYa
- Chef Shilarna Vaze of Gaia Gourmet
- Chef Tejal Choksi of The Cantonese Kitchen
- Alex Sanchez, The Table
- Conrad D’Souza, Previously of Pali Village Café
- Gresham Fernandes, The St. Jude Project, Salt Water Café & Smoke House Deli
- Irfan Pabaney, The Sassy Spoon
- Kelvin Cheung, One Street Over & Bastian
- Pooja Dhingra, Le15 Patisserie & Café
- Rahul Akerkar, Previously of Indigo & Indigo Deli
- Sanjana Patel, La Folie Patisserie & Lab
- Viraf Patel, Café Zoe
The donor passes are priced at INR 6,000 per diner including wine and craft beer. Available on: https://scootsy.com/fwb