Theoretical Work

[Context: This assignment was regarding writing a press release for a new restaurant in Wimbledon, run by an Italian-Indian couple. Doing so included researching press release conventions in addition to the relevant cuisine]

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Nithija and Giovanni Franchi open their innovative hybrid Indian-Italian cuisine, East and East-er, in Wimbledon. Giovanni and Nithija Franchi, Head Chefs of East and East-er, a new restaurant in Wimbledon, met twenty years ago at culinary school. Each harboured a secret love for Indian and Italian cuisine, and each other. Passing with flying colours, the pair decided to develop both their relationship and the diversity of their cooking, marrying one another and their unique culinary styles. Giovanni specialises in pasta dishes, whilst Nithija’s side of the menu focuses on traditional curries. They chose the name of their restaurant to wear their geographical heritage proudly.

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The menu is a unique blend of Indian and Italian cuisine, featuring such diverse choices as authentic Kobe meatballs and freshly baked vegetable Pakoras for unprecedented variety in starter options. Other stand-out dishes on the menu include paneer bhurji sourced from traditional family recipes and truffleinfused spaghetti carbonara. Both Nithija and her husband are acclaimed chefs and veterans of successful restaurant chains, having won the 2019 Basque Culinary World Prize for their contributions to culinary innovation and healthy eating.

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Eric Eynde Jeroen, a judge at the Basque Culinary Centre, spoke of their joint efforts: “The innovative combination of authentic Indian cuisine interspersed with the traditional love of Italian cooking highlights the opportunity for inclusivity and diversity in cooking. Both chefs lovingly draw upon their cultural roots and succeed in providing a historic culinary sensation.”

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Cain Karlsen, award-winning food critic and occasional judge of the Franchi couple’s food, is excited for the opening. “Nithija and Giovanni have consistently exceeded expectations. Conventional wisdom would tell you not to put Saag Aloo and Calamari on the same menu. Conventional wisdom, in this case, would be wrong.” East and East-er can accommodate up to 40 diners and has fixtures in place for parties and private rentals.

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Reservations are not required though on busy holidays (Valentine’s, for example) it is recommended. East and East-er is based in Wimbledon, at 54 Wimbledon High Street, and their emphasis is on bringing a whole-new palette of flavours to the region. For more information regarding the restaurant’s launch, please visit http://east-and-east-er.co.uk/, or call 0800 7054 0493.