The Classic Slice: A Fundamental Skill

We started Slurp Studio in 2014 after spending ten years working in various kitchens across the world, where we'd began to feel that our customers (and a few of our colleagues) had forgotten how much fun the journey of really getting to know your food can be. So, our aim has been to make people enjoy food again, to fall in love with the history, traditions and emotions that go into each dish, no matter which part of the world it belongs to.

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Our classes are designed for students with all proficiency levels and are especially helpful for those looking to start up in the food industry. Our corporate clientele, for whom we hold team-building cooking exercises, includes Dell, Flipkart, Amazon, IBM, LinkedIn, Volvo, Ikea, Deloitte, HP, and we have worked with students from Christ University, University of Iowa, 40K Australia and others. We have served over 10,000 customers since we opened our doors.​

We aim to spread our brand of cooking globally and in this regard, we visited Morocco (2017), where we participated in an Indian food festival and shared the intricacies of Indian cuisine with the chefs at La Maison Arabe, Marrakesh. We also organise Pop-Up restaurants across India and abroad, the latest of which was held in Singapore (2018).

Chef Sarabjeet Singh is a graduate in hotel management from Christ University. He started working with the Taj group of hotels (Bangalore) as a kitchen management trainee.

After a year, he moved to Miami, where he worked at the Hyatt Regency Coconut Point resort for 2 years. Upon his return to Bangalore, he co-founded the BBQ story with Faseeulla, which eventually led to the development of Slurp Studio.​

Chef Faseeulla Saifulla graduated at the top of his batch with a gold medal from Christ University, Hotel Management. After training at the Mughal Sheraton Agra, where he worked with renowned chef Mohammed Ali Qureshi of the famous 'Qureshi Chefs' clan to learn the techniques and secrets of traditional Mughal cuisine as practiced in the royal kitchens,. He spent 2 years at the Grand Ashok Group as a kitchen management trainee and later worked as the executive chef at Orange Peel. He has worked as a food design consultant for several prominent restaurants in Bangalore.