Meet The Team

Papi’s Pickles provide a supportive and nurturing environment for our South Indian and Sri Lankan trainee chefs, enabling access to an income, skills and confidence-building opportunities.

Abi Ramanan, Founder

Abi is committed to harnessing the power of the food industry for social good and has experience in working collaboratively from within communities, as well as in building sustainable businesses. Abi passionately believes in the value of women’s work, and hopes Papi’s Pickles can act as a template for future organisations with similar visions.

Shanthini Ramanan, Head Chef

Shanthini has decades of experience, skill and flair in cooking South Indian cuisine, and Papi’s Pickles owes our recipes and our values to her. Shanthini’s favourite part about being a Head Chef is innovative menu development; tweaking traditional Tamil recipes to include new and seasonal ingredients to charm our diners.

Radhi Mani, Head Chef

Radhi designs and implements our trainee chef programme and is responsible for kitchen management and new pickle development. Some of Radhi’s earliest memories include accompanying her grandmother to local markets in Pudukottai, Tamil Nadu, where her appreciation for traditional cooking techniques was formed.

Ruby, Trainee Chef

Ruby has lived in the UK for over ten years and has been with Papi’s Pickles for just under two, making her our longest running trainee chef. The employment Papi’s Pickles provides has been transformative for Ruby, and her signature dish is coconut milk rice and aubergine sothi.

Chrishanthi, Trainee Chef

Chrishanthi had to leave Sri Lanka with her husband during the conflict, and has been living in the UK for nearly 8 years, but struggled to find work during that time prior to Papi’s Pickles. Chrishanthi’s signature dish is Sri Lankan mutton rolls served with yoghurt and mint sauce - our best seller!

Inthumathy, Trainee Chef

Inthumathy moved to the UK during the conflict in Sri Lanka, and always had a desire to work. The financial independence and confidence from the income and support gained through working with Papi’s Pickles has been significant. Inthumathy’s signature dish is Sri Lankan fish bondas with onion sambal.

Rammiya, Trainee Chef

The conflict forced Rammiya to flee from Sri Lanka, and she came to the UK as a refugee. Rammiya joined Papi's Pickles early on in our journey, and she enjoys being creative with the dishes she cooks. She recently returned to us after a maternity break and can be found serving our signature masal dosa at Borough Market.

  • Papi’s Pickles were a delight to work with from start to finish. The staff were highly professional, delivered fantastic food and the pickles are incredible. I’d have them back at the House of Parliament everyday if I could!

    Ralph Buckle, Co Founder & Director, Commonwealth Exchange
  • There are not many south Asian eating opportunities like this in London for the casual food appreciator. Everything tasted very fresh and there was good attention to detail across the meal – a very good diverse 3 course menu. I booked a table with a group of friends after work and was well looked after. Thumbs up!

    Terry Knight, Point Pedro + Pondicherry Pop Up Attendee
  • Great hosts, great atmosphere and delicious food, what more could you want!

    Ilana Taub, Cinnamon Kitchen Olympics Pop Up Attendee
  • Working with Papi’s Pickles has given me more than just an income, I have gained confidence, I am able to travel across London to events. My English has improved and I feel much happier day-to-day.

    Ruby Kughanathan, Trainee Chef
  • You guys were such a job to work with – so charming, professional, acommondating and talented! Everyone raved about your food and the VIP lunch was a resounding success by all accounts.

    Zoe Desmond, TEDx EastEnd Event Manager & Catering Client
  • Pickles-wise, the team have got their vinegary fingers on beetroots, carrots, limes, mangos and figs. Puts your local chip shop’s pickled eggs to shame, eh?

    Time Out Magazine