Media To Culinary, Niharika Peri Found The Recipe That Awakened Her True Passion

Although Niharika Peri’s foray into culinary was an unexpected detour in her career, her vibrant passion reveals it was destined all along. Every moment she spends discussing her craft oozes an infectious enthusiasm that inspires and captivates. This was also evident during her interview with SheThePeople when she recounted her transition from being a distinguished media expert to establishing a well-loved vegetarian Italian restaurant in Bengaluru. 

Peri’s path to opening Eating Love is a testament to her fortitude and self-assurance that have propelled her to take a chance and chase her dreams. Despite no formal formal training in culinary, her journey has been largely self-taught, fueled by an insatiable curiosity and a relentless drive.

It All Started With A Slice Of Pizza

Peri grew up in the eclectic city of Kolkata, surrounded by arts and culture that ignited her creative spirit. She saw her family host numerous gatherings, which made food and hospitality a central part of her life. These fond memories instilled in her an attachment to the culinary arts.

However, Peri initially set a different path, opting for engineering in college. Then, her creativity drove her to the media and communications industry, where she worked for 15 years across distinguished organisations like MTV, Zoom Television, and Arts Illustrated, among others. 

Peri was in Europe managing public relations for the Art of Living by spiritual leader Sri Sri Ravi Shankar when she fell in love with the sourdough pizza there. The fresh, unique flavours and pillowy crust were a vast departure from the usual Indian fare she grew up with. 

"I always loved pizzas and bread a lot, and as a vegetarian that was my safest option while travelling. I think it was in London that I first tried Neopolitan sourdough pizza at a place called Franco Manca. Their dough was so fresh and they made their own sauce. That really inspired me," she recounted.

Moulding A New Career Path

Once back in India, Peri worked in the media world in Chennai for a few more years before moving to Bengaluru and exploring a new journey. Her newfound love for sourdough pizza led her to a friend in Pondicherry, a renowned Italian chef, Antonio, who agreed to train her in just two days.

"I was absolutely not sure what I was doing because I did not know how to roll the dough, how to toss it, or how to put it in the oven. How would I learn in two days? But he gave me a recipe and taught me how to work with the dough and after that, I practised on my own every day," Peri recalled.

"Because I worked in the media, I would always do this at night. I would make the dough at midnight, and wake up at 3 a.m. to check on it. I tried different combinations and different permutations. I asked Chef Antonio which pizza is the best and he told me there is no such thing as the 'best pizza'. It's how you want to give your food to people. That stayed strong in my head."

Peri's passion took her to several pizzerias across Bengaluru for research. "I wanted to see what was missing and what I could do," she expressed. These visits also connected her to several food enthusiasts and enriched her understanding of the culinary world.

The countless hours of learning and exploring solidified Peri's vision for Eating Love, which opened its doors in 2018. From the outset, Peri designed her venture to be more than just a restaurant; it was a space where she could feel the joy of bringing people together through good food.

Entrepreneurial Drive: All In A Day's Work

Peri is determined to not only make her food stand out but also evoke a sense of warmth and genuineness in her restaurant. From building personalised experiences with her guests to customising dishes, her commitment to producing a memorable experience is unique and unwavering.

Peri also provides various other services like menu consulting, kitchen design and layout, sustainability, and quality control among others. She leveraged her experience in the media world and conducted extensive research to build a solid foundation in the food and beverage industry.

Her experience in culinary has not been without its challenges. "For four years, I did not even take one day's leave. Four years, hardcore, every day... Moreover, if one customer didn't like something, I used to stay disturbed for the entire day. Then slowly I realised that's not the way I should be thinking because no product can be 100% right. Sometimes it's okay to have people who don't like it."

Apart from this, Peri also faced discrimination as a woman in entrepreneurship. "There was gender disparity from the staff because they are used to working with men - male chefs - in the restaurant industry... They would never follow my instructions. There was so much rigidity," she explained. 

Peri said that she slowly learned to assert boundaries and develop protocols to run her business better. "Going from the 'disturbed' to the 'peaceful' stage took a lot of time and patience. There was learning, there was innovation, and there was evolution. It's still a continuous process."

Pizza Is Therapy, Pizza Is Celebration

Despite the immense effort, making pizza has been a cathartic experience for Peri, who described that working with the sourdough and fermenting cultures was akin to "nurturing a life." Embracing the slow process and delicate balance of ingredients taught her patience and resilience.

Besides her personal love for pizza, Peri knew that she wanted to start a pizzeria to honour the dish that is ubiquitous across any celebration. In India, while pizza is not a part of our traditional cuisine, it is consistently relevant despite fleeting food trends and evolving palates.

"Pizza is always a celebration," Peri expressed. "Whether you are celebrating yourself alone with a movie or you are celebrating with your family. You start from kids' birthday parties to any other celebrations, pizza is always there. Even if you have had a breakup, you can order pizza and feel great. It is a very loved food across ages. It’s so versatile.”

Moreover, Peri consistently experiments with unique flavours that cater to diverse tastebuds and also reflect local influences without compromising on authenticity. She is committed to freshness and quality that are not only pleasurable to taste but are also wholesome on the gut.

As Peri continues to spread the love with food, she inspires others to fearlessly take the unexpected path to their dreams. Her resilience in overcoming challenges and willingness to consistently keep growing have shaped not only her culinary skills but also her philosophy as an individual.

Her growth from being a rookie baker to a successful restaurateur are a testament to her years of dedication and undying commitment to her craft. She explifies how food can be a transformative force in fostering connections and celebrating love with every bite; or rather slice.