q&a with chef spenta
Introducing Chef Spenta Menezes, the mastermind behind Bhonu Supper Club in Abu Dhabi! Spenta’s career journey is as diverse as her menu, with stints in event management, banking, real estate, hospital administration, marketing, and global mobility. Now, she’s pouring her passion into the kitchen, bringing the rich flavors of Parsi cuisine to life.
Q: Tell us a little bit about yourself.
From event management to banking, real estate to hospital administration, marketing to global mobility - I have done it all. But deep down, I always felt an innate need to do something different. I wanted to bring people around a table and nurture friendships and exchange ideas and culture by sharing a meal. That desire has taken shape as ‘Bhonu’. I happily found a niche with Parsi cuisine and sharing the traditions and culture of a race that is minuscule in numbers, yet has been in the vanguard of innovation and progress in several parts of the world.
Q: With your entire family (almost) being in the F&B industry, how do you feel about having so many culinary opinions in 1 place?
You’d think having a family full of chefs would be chaotic, right? But it’s actually awesome! We've got a melting pot of culinary opinions and expertise at the table. Each one of them specializes in different food genres, and I get to soak up all that knowledge. It’s like having my own personal panel of food critics and mentors. Their insights really help me fine-tune my own culinary instincts and come up with amazing dishes.
Q: What is your personal motto?
Tell me I cannot do something and watch me work very hard to prove you wrong, because unless you attempt to spread your wings you will not succeed in flying.
Q: What would people be most surprised to learn about you?
My husband is extremely passionate about cooking and has always been vocal about wanting to do something with food. I on the other hand am very selective about entering the kitchen and I need to be highly inspired to do so. Bhonu does that to me. To see me so invested in his new venture has taken people who know me by surprise, and sometimes I am bewildered at it myself!
Q: What’s one ingredient that is not easily available, that you’ll go out of your way to get your hands on?
Malt vinegar. While I always source this from traditional stores in Mumbai, I have recently found a hidden gem in Istanbul and cannot wait to try it out. Malt Vinegar is such an essential part of Parsi cuisine as it adds that distinct tang to certain dishes, and a few dashes can completely change how something tastes.
Q: What’s your first memory of cooking?
While my brother always knew he wanted to be a chef since he was 5, I on the other hand had no inclination of doing anything in the kitchen right until I was 18. But I do have this funny memory from when I was 14. We had a friend from Secunderabad and my cousin from Pune staying with us, and they kept teasing me about my lack of kitchen skills. After a lot of taunting on their part, I decided to one day make them breakfast which was eggs scrambled with chunks of soft bread and a steaming pot of South Indian coffee. While the eggs were lapped up, my South Indian coffee-making skills still have a long way to go. Turns out, making perfect South Indian coffee is an art that takes some serious practice!
Q: What’s the most memorable meal you’ve had in your life, where and why?
The most memorable meal I've ever had was a tasting menu at PLATS in Delhi back in January 2020. My brother Jamsheed Bhote and his wife Hanisha Singh had just opened the place a few months earlier. They serve these amazing small and big plates inspired by flavors from all over the world. The meal was an explosion of flavors and textures, and you could feel the love and pride in every dish. It was such a special experience, and to this day, it’s the best dining experience I've ever had!
Q: Can you share with us a food-related travel experience that has influenced your cooking?
I draw inspiration from various cultures that use slow cooking. Imagine tender meats, gently simmered for hours in a savory broth infused with herbs and spices. The slow, gentle heat coaxes out the natural juices and tenderizes even the toughest cuts, transforming them into succulent bites that practically melt in your mouth. In essence, slow cooking is more than just a method—it's a culinary philosophy that honors tradition, embraces patience, and rewards with flavors that linger long after the last bite. Whether it's a hearty stew simmering on the stove or a tender roast emerging from the oven, slow cooking brings a burst of flavor that elevates every dish to new heights of deliciousness.
Q: The best cookbook that you own that is timeless, one that you come back to again and again? And why?
I deeply admire chefs who master the art of molecular gastronomy, yet my culinary philosophy is firmly rooted in tradition and the art of reinventing classic recipes. One of the books that profoundly influenced my cooking journey is the cookbook compiled by the Zoroastrian Stree Mandal. For over four decades, this association of talented women has curated a treasure trove of age-old Parsi recipes, alongside French cuisine, British favorites, and more. Their dedication to preserving and sharing these culinary traditions resonates deeply with my passion for honoring heritage while exploring new interpretations in the kitchen.
Q: Are there any chefs you consider role models or sources of inspiration?
My paternal aunt Chandan Sanjana who lived for almost 4 decades in Dubai and has now re-located to India. She is a host par excellence, and to be invited to her home for a meal is a promise of an extraordinary gastronomical experience. She is a home cook, but can compete with any modern-day professional chef. Her unhurried and simple techniques of preparing a 6 course meal in a kitchen with basic implements and amenities has always baffled me. Whether it is the flavor and taste of the food, or the meticulous and artistic table dressing, dining at her home has always been a magical experience for anyone who had the privilege of being invited to her table.
Q: As a new host, if you had to give any nuggets of advice to someone thinking of starting a supper club, what would they be?
Stay true to your cooking style. While everyone wants to jump onto the bandwagon of the latest cooking methods, I would stay ‘authentic’. Sometimes, there is beauty in simplicity. Everything you put on the table does not have to be exceedingly pleasing to the eye but, it needs to pack in a punch when tasted. A huge part of the supper club experience is your hosting and people skills. How you engage and connect with your diners is as important as the food you put out on the table. The guest is unsure about visiting a strange home and meeting new people. So, the first skill should be to be able to make your guest feel comfortable in your home.
Q: Any pet peeves about the restaurant industry?
Quality’ and ‘consistency’ are of prime importance. A lot of restaurants open their doors with a bang and soon disappear with a whimper. Stay true to your dream and your style. As they say, “No matter where the recipe comes from, food brings people together, makes memories, and is an expression of love and care”. So for me it is essential to keep the food quality in check, maintain portion sizes and preserve and maintain guest relation skills.
Q: What’s your favorite dine-in spot in Abu Dhabi?
Marmellata for the most delectable pizza and focaccia sandwiches. Al Fanar for a truly homemade Emirati food experience. Asyak Grill for the best Iranian food in Abu Dhabi. Lastly, Calicut Notebook for a traditional meal from the coast of Kerala.