Naughty Bites Podcast

I am honored to have as my guest today someone quite remarkable. Chef Hrishikesh Desai, after working at some of the finest restaurants around the world - The French Laundry in California, Les Maison de Bricourt in Cancale, France - chose to move to the UK and is now chef patron of Farlam Hall Hotel.We discuss everything from guilty pleasures to traditional street foods and insights into provenance to his signature style of melting pot of flavours! Hosted on Acast. See acast.com/privacy for more information.

Our conversation today focuses on how Ken introduced fusion cooking or how I like to call it, cross-cultural food to the world; how he taught the British how to cook Asian food; and the importance of reducing the use of MSG in foods.We discussed how his family life, professional career, and travel have shaped his ability to blend Eastern and Western foods, provenance, and techniques (and much more). Hosted on Acast. See acast.com/privacy for more information.

Shaping Our Understanding of British Cuisine with Mark HixThis episode provides an in-depth look into Mark's career and personal life. During our conversation, we discuss his style of cooking, which is ‘simple, seasonal and British', with a hard and fast rule that ‘no more than three main ingredients on the plate'. We talk about why his love of food that still motivates him to put in the hours, as well as where he looks for inspiration to ensure provenance - food with a story is still at the heart of what he does. Hosted on Acast. See acast.com/privacy for more information.

Today's guest is William Sitwell, a man who truly inspires. He knows how to delve into the history of eating, people, and food.William's journey to discover what it means to appreciate and enjoy food has taken him on a dream journey. A food writer, a critic of restaurants, a broadcaster on MasterChef, an author, and more, he has done it all. In this interview, we explore how culture has shaped what British food is today, why and discusses how history, lifestyle, and beliefs shaped some of his books and more. Hosted on Acast. See acast.com/privacy for more information.

Today, I bring you a story about Sunaina Sinha, someone who is truly awe inspiring - an individual who has continuously broken through the thick glass ceiling of private equity, all while making time for regular meditation. Sunaina's journey of discovering the truth about work-life balance and the story behind becoming a certified sommelier has taught her the importance of taking time for herself. Growing up in a South Asian household where hard work and the drive to succeed were encouraged, inspired and led her to experience wonderful things. Her success is an example of the power of hard work, dedication, and a willingness to explore. She is a true inspiration to those looking to break barriers and achieve their goals. Hosted on Acast. See acast.com/privacy for more information.

It is with great excitement that I kick off series 3 today with the award-winning chef, food educator, writer, and climate change activist Tom Hunt. Through his approach, he aims to inspire people to reduce waste, eat more sustainably and take #ActionforClimate.Along with food culture, we talk about food identity (be sure to check out Tom's recipe for what he thinks best represents him), tackling food poverty, and the importance of understanding the past in building a better food system. And, if you're looking for some tasty tips, check out what Tom makes with stale bread and herbs... Hosted on Acast. See acast.com/privacy for more information.

Are you ever left wondering whether seduction is a lost art in the 21st century? Can we learn from history and use food as an instant more pleasurable experience? When it comes to pleasure, why has food been such an important part of Indian history?In this episode with Seema Anand, we discuss the Kama Sutra's groundbreaking attitudes toward the art of seduction and food thousands of years after it was written. We explore numerous techniques and refinements that elevate pleasure to an entirely different level-whether it be innovative codes for love messages, the effects of 'natural perfume' on different parts of the body, the many different types of food, how to massage your lover's hands, or which kind of jewellery to wear during lovemaking. You will never again think about love and lovemaking the same way after watching or listening to this episode which is accessible, sensual, and full of surprises, one that you will never forget.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

Have you ever wondered why women entrepreneurs are leading the way in digital presence? Is there a greater confidence among women to react to a new world of work with renewed confidence and adaptability, to embrace new business opportunities and to realign their business models to fit new consumer needs?My guest on this episode is Anita Chatterjee, as we discuss how identity and trust are crucial for women's success in corporate environments and how they further refine it as entrepreneurs. We delve into her success in public relations, management, entrepreneurship, organisational behaviour, leadership, teamwork, and trust. And why her entrepreneurial ventures have been made possible by moving beyond outsider stereotypes and importantly, how her influence has been felt not only locally but also internationally, with local communities now following her example and finding her a mentor for future women entrepreneurs.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

Is culture the values, symbols, interpretations, and viewpoints that distinguish one individual from another in modern societies? In cross-cultural fusion dishes, is it the increase in international trade, immigration from around the world, and the role of ethnicity that plays a significant role? Sanjay Dwivedi joins me in this episode as we discuss his journey to success, the craving for hot, soul-burning food, and comforting, flavour-rich Mediterranean food. And, particularly how Indian cuisine takes more than one flavour to define itself. Whether it's the simplicity of South Indian food or the spiciness of North Indian food, Indian cuisine offers a wide variety of flavours, which is why fusions based on it are so popular. We cover, in this case, the cultures that ruled the native land and traded with it that have left a lasting impression. And share our thoughts in the flavours of today's Indian cuisine, eight thousand years of history are reflected. But why British and Portuguese rulers influenced these countries' regional cuisines during their rule in the 19th and 20th centuries and why it works so well with Spanish and Latin American cuisines.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

How is the French culinary culture and identity so unique? Does it live up to the hype? How does bread relate to identity and culture? It is the synthesis of diverse cultural heritages that makes French gastronomy one of the most emblematic expressions of French culture, which encompasses processes from "farm to fork," and of which the culinary arts are only an element?Richard (known for his easy-to-follow breads and pastries) championed this new French culinary identity in the UK. Richard has codified the globally recognised French baking that is widely celebrated today. His books include regional recipes and cooking advice, a newly established French culinary identity bringing the traditions of the regions together. So strong is this new culinary identity that the culinary world has identified his style of French cooking as being timeless – and delicious. French bread, desserts and pastries and the delicacy of their flavours are among the most noteworthy French cuisine elements that are loved throughout the world today.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

What role does your identity play in shaping what food means to you? How can a dominant social group impact how "authentic food" is perceived in another culture, and to whom? How does cultural humility relate to empathy? Does understanding diverse food cultures require either of these (or both)? In this episode, I talk to Romy Gill, a British/Indian chef, food/travel writer and broadcaster and discuss how personal Identity Shapes Cultural Knowledge. In this episode, I speak with Romy Gill, a British-Indian chef, food/travel writer and broadcaster, about how identity shapes cultural knowledge. We discuss her latest book, 'On The Himalayan Trail,' and the importance of assessing our identities and biases in understanding other cultures' food by distinguishing among facts, beliefs, opinions, and prejudices. Seeing food from the perspective of others, rather than only our own, helps us understand the meaning of food for others, as well as be more culturally humble and capable of engaging in the world authentically.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

The food system is highly complex and interconnected. The food system has to be sustainable if we want to keep the restaurant industry busy and our grocery stores and kitchens stocked. Have you ever wondered where your food was grown or produced? Do you ever wonder who or what your money supports when dining at a restaurant? Or how you envision the future of wild food foraging? In this episode, I interview Jack Stein, the celebrity chef and director of Rick Stein's restaurants in Cornwall. As we discuss his journey from completing a Master's degree to a full-time chef, the mental and physical impact of foods on our bodies, local suppliers, foraging, and the environment as well as why he believes there is a bright future for local food, we explore his thoughts on "British" food.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

What concepts contribute to the development of "gastronationalism"? How can food sustain the emotional power of national attachment and be used to shape production and marketing? What is the role of effective PR in addressing sociological issues, from identity politics to authenticity and culture, to globalisation's complexities? In this episode, Farzana Baduel and I discuss the many layers that make up our unique identities as well as the broader food culture we live in. We discuss policies regarding food tradition and authenticity. Food and identity become a lens through which we view the world over time. Our worldview changes as we grow. It is where PR can be helpful as we gather information from new sources and understand it in new ways so that our lenses are shaped and reshaped. Farzana gives a unique perspective through each individual's lens, a synthesis of a country's multi-layered personal identity, and how she uses her skills in communication to highlight a client's unique identity simultaneously historic and current; they are rooted in our cultural and familial pasts but can be shaped to efficiently build brand and reputation in the present and future.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

Food is grown, raised, and caught, whether you're eating at home or in a restaurant. After that, they have been processed, to a lesser or greater extent, and transported. A supply chain is a path an ingredient takes from its natural place of origin to your plate, as well as the processing involved. James Golding joins me in this episode and we discuss food provenance, understanding this supply chain, and knowing what to look for. Where was this grown? Is this organic? Is this free range? Was this caught sustainably? How far has this travelled to reach me? People are becoming more interested in these questions and their answers We discuss the importance of sourcing food locally, operating ethically, and maintaining transparency in supply chains. The desire for a clean conscience has replaced the desire to eat the unknown in our society. Moreover, I learn how James helps his customers trace their meals by showcasing the ingredients on the back of the menus, featuring small producers and local butchers who work sustainably. We also discuss one of the key components of James's cooking, food provenance, which results in mouth-watering, seasonal dishes. Quality, a delicious taste, and culinary flare go hand in hand with fresh, and where possible, local produce. Those who are passionate about food want to be as close to their ingredients as possible, which is why their kitchen draws people from all over.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

Are you curious about plant-based milk? Wouldn't it be great if you could change the way people think about plant-based alternatives by making them tastier than anything else on the market? If you discovered that mixing seeds and grains together made m*lk richer, more balanced, and more delicious, would you take the chance? Lilk discovered the secret, combining seeds and grains gives their m*lk a richer, more balanced, and more delicious flavour.There's bound to be plant-based milk available in any coffee shop or grocery store milk case. Whether it's almond or macadamia milk or trendy oat milk, these alternative milk options might leave you wondering: are some more sustainable than others? Do we need to be concerned about all of the ingredients on labels? Lilk's Chief Creative Officer, Charlotte Khushi, joins me this week. Our discussion centres on what a sustainable future could hold for plant-based milk, a look at what it takes to become one of the most sustainable and planet-friendly brands and dive deep into the different kinds of milk you're putting in your coffee, including plant-based milk and cow's milk, to evaluate the different footprints.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

How do we define sustainable gastronomy? It is said that restaurants sourcing ingredients responsibly, promoting local and ethical produce, preventing food waste, using seasonal ingredients, removing non-recyclables from their supply chains, focusing on local and plant-based menus, and addressing ethical and well-being issues are among the most innovative. In this episode, I sit down with Stephen Harris and we discuss the challenges the industry faces, share success stories, and growl with anticipation as he describes a recipe. This episode highlights his close connection to his environment, refining his recipes for homemade products by making and serving his own butter and sea salt for the first time. I listen in awe as we discuss his menu and the unusually plentiful and distinctive surroundings. We briefly cover the surge in international PR for chefs over the past decade, glamorising the profession, creating television subgenres and celebrity chefs, and paving the way for self-proclaimed Instagram food critics and "foodies." But for me and what distinguishes Stephen from the rest is​ that he is one of the originals and has a humble manner. It is here that I learn more about his highly regarded larder located right on his doorstep, where the sea, salt marsh, and fields interconnect, which saw a menu based exclusively on the produce which has made waves both nationally and internationally.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

What is your perspective on food? Do you place a high priority on its provenance, ethics, and animal welfare? There is no doubt we have read, researched, gotten it wrong, and gotten it right. This week, I talked with Tim Maddams about how he worked with others to raise awareness of food production issues while at River Cottage and afterwards. Taking a closer look at the future of agriculture, we examine current food production methods. Tim isn't new to big food fights. He has questioned leading voices, including policymakers, business leaders, food producers, and campaigners, about some of the issues facing farming systems around the world, such as organic farming, sustainability, and food systems, so people who care about food will know where they get their food from and how they get it grown. In addition to exploring both advanced and beginner topics, we examine the interaction between traditional methods and current trends in the field of food. Join us as we discuss cost-sensitive solutions to living sustainably in this episode of series 2. It's good for you, good for your wallet, and it's good for the environment! Like most of us, when you seek out the freshest, most local ingredients, you're on the right track to ensuring your food is both environmentally friendly and delicious. So what are you waiting for, everything is here, from our favourite dishes to our kitchen creativity! Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

In the early stages of a company, many of the messages the company crafts to communicate its vision are influenced by the conditions in its infancy. The question is, how do these startups communicate themselves with the market as they transition from startups to mid-sized and/or corporate entities? For episode 1 of series 2, I have a conversation about how startups can prepare themselves to communicate their growth and ambitions with Vee Mistry, Founder and CEO of SKINBYVEE. I learn how Vee manages expectations in the market, maintains media relationships, and handle people's communications thoughtfully as her company grows. Learn how Vee has embraced an unconventional path and seized opportunities to become one of Canada's leading skin experts. Through self-belief and partnership with others who believe in her as well, she has become an inspiring leader for other women. Vee knows exactly what we need for effortless, flawlessly healthy, and radiant skin, from her unique skincare line (coming soon!) to facial treatments. In every action, she is proud and world-class, standing her ground and sharing her opinions with authority. Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

Series2 will focus on "getting to know food and identity".In this series, I will explore the provenance and culture of food as well as the differences between people based on where they come from and who they are. I will examine how food encompasses all aspects of our lives. Not only is food an essential part of people's lives, but it also signifies a connection to the land. As I explore how we view and differentiate people, I will also discuss how their culture is impacted by these factors. Furthermore, different cultures have a wide variety of food and ingredients which are infused with their culture. Whatever they eat or how they cook it as long as it represents their culture and the values they hold dear, you are what you eat. Furthermore, culture and food are closely linked; this includes their religion, tradition, and personal style when cooking. As well as media, chefs who are authors and experts who represent this very idea are important factors in retaining the culture and food identity. With the proliferation of cookbooks, food magazines, TV shows, celebrity chefs, and blogs, food has completely changed. Series 2 aims to provide answers to the questions of how food communicates culture and how we relate food to our surroundings. Increasing awareness of the significance of food in contemporary society and culture has led to a need to explore it further. Hosted on Acast. See acast.com/privacy for more information.

What stereotypes have you had or experienced as a South Asian woman? In this episode of the Naughty Bites Podcast I explore the personal and social impact of stereotypes “you must be really smart”, and “you will probably become a lawyer, doctor, or engineer” through honest confessions with Mandeep Kaur Nijjer.As a Chief Executive Officer at her Global Influencer Talent Marketing and Public Relations Agency, we discuss how influencer marketing has become a hybrid phenomenon, merging the advertising logics of celebrity endorsements with social media's engrossment with ‘authentic' and self-generated consumer content. We reflect and re-evaluate how aspiring influencers and industry professionals can face barriers to participation and success, including systemic inequalities of gender, race and class, infrastructural inequalities in digital/media in terms of access to influencer agencies, and social media visibility.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

​When most people refer to "passion", do they mean strong emotions reflecting an intense desire or boundless enthusiasm? Is discovering what you're genuinely passionate about vital for a fulfilling life? We commonly understand “passion” to mean intense love, desire, infatuation, or even enthusiasm but what if you are a food writer, you might say that food is your passion because it's something you love to do. But more importantly: it adds meaning to your life. Why does it add meaning? It's probably not just because you enjoy or appreciate food in all its forms. Maybe it's the genuine awe-filled wonder of vegetables that moves your soul. Maybe growing vegetables is like a language to you, and you can spend hours conversing in this language without ever speaking a word, and a place tied to cherished memories. It evokes deep feelings and reminds us of who we are at our core.Join me as I talk with veg-evangelist Kathy Slack as we talk passion and vegetables — deeper than “enjoyment” or “enthusiasm”. These words probably don't capture the depth of her love for vegetables or the need for them to be her life.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

What are you really passionate about when it comes to food? How important is the relationship between colour and taste/flavour for you? Do you enjoy what you sense and perceive? And how do you bring together a unique multisensory experience to surprise your guests? In this episode, Philli and I discuss these questions, diving into our own sensory expectations and what inspires us to create more unique flavour combinations to suit all palates. We discuss how food can demonstrate hue and saturation, or intensity, of colour in food and/or drink which often influences multisensory flavour perception. And how Philli consulted for a number of multinational companies advising on various aspects of multisensory design, and how her experience in the food industry has led her to publish a unique cook book depicting 6 flavour profiles. Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

How would you define success? Is it defined through happiness or is it achieving personal goals? Maybe it's defined by the way you see yourself and the choices you make? Self-discovery is an ongoing process. Your success, future goals, ability to tackle difficult tasks, and having a sense of fulfilment all come down to an ongoing process of self-discovery. It is a beautiful journey. A journey that allows you to learn more about yourself and find your place in this world, which I discovered with Emily Scott.In this episode, I sit with the beautiful Emily Scott and talk about self-discovery and how it has helped us to appreciate our journey. We also explore the relationship between sustainability and local produce and discover why Emily learned early on how to use seasonal, locally grown ingredients to create simple meals that celebrate the best of what each season has to offer and how she dazzled the senses of all the guests at the G7 summit with beautifully prepared meals that emphasised seasonal distinctions of taste, texture and colour.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

What is the secret to building a successful food empire, especially in modern South Asian cuisine, in this case, Cinnamon Club? Is it important to source your spices from local producers that are essential products that need to be sent from India, to meet the guests' expectations? Or is it a team who understands the concept and that not only keeps the food consistent but strives to improve while still maintaining the Cinnamon Club ethos?What does it feel like to leave the country you grew up in to pursue something new and unfamiliar? In this episode of the Naughty Bites Podcast, I chat with Vivek Singh about the bittersweet feeling of leaving South Asia for a job to pursue his passion. We also discuss how the six fundamentals of taste can initiate a complex cascade of influences that touches every aspect of the mind-body and the story behind the Cinnamon Club empire — awakening the pallets of many with the authentic scents of the dusty hot streets in Delhi.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

As a South Asian woman, what stereotypes have you had or experienced? What gives you the courage to dissect subjects on culture, queerness and womanhood? What makes you whole? This episode of the Naughty Bites Podcast explores the personal and social impact of women stereotypes in the South Asian community through honest confessions, real experiences and unexpected realisations with Sharan Dhaliwal, the founder of South Asian publication Burnt Rot and author of Burning My Roti. We delve into her queer coming of age experiences, colourism, and her own navigation of British-Indian cultural intersections. Hosted on Acast. See acast.com/privacy for more information.

What are you really passionate about? How do you discover what your passions are so that you can find more happiness in life? Or how do you identify them to formulate a response? But maybe through shared interests, you have somehow mustered up the courage to lustre in the hustle and bustle of life? In this episode, Richard Vines, retired chief food critic and journalist and I discuss these questions, diving into our passions and what drives them forward as we explore the intersection of food culture and try to find the real meaning of “pursuit of happiness”.Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

Are you happy with the food choices you make in life? Has your approach always been to challenge everything and strive for greater and greater perfection? Or do you follow restaurateurs who inspire young cooks as well as educate and encourage their customers toward a future of food that is as sustainable as it is delicious? On this episode of Naughty Bites, I am joined by Cyrus Todiwala as we deep dive into why it's so important to be happy with yourself and the choices you make. We talk about influences and his vigour toward not only creating delicious food but also changing the world by reducing food waste. We discuss his personal style of cooking, combining global ingredients with an innovative approach ㅡ a myriad of flavours with contrasting textures. Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

How do you react when we talk about food to simply talk about food? As often as not we talk through food to speak of love, desire, devotion and nostalgia to aspiration, anxiety, ideology and joy. Food has offered a wonderful medium to challenge the status and explore the innovators and the adventurers; those who question have gained experiences from travels and experiences to inform anyone's imaginative cooking. Food talk takes many forms and does many things to many people. Join me as I natter with Parveen Ashraf over a hot cup of chai as we share our pleasure in what we eat and also the embarrassing moments of consumption where we convey its delights and sing from another era ㅡ a song which resonates today, as we give it our full attention. Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

What do you do when life gives you lemons, you make lemon parfait of course! On this episode of Naughty Bites, I am joined by the lovely Tony Singh as we chat about resilience through surprises, by adapting and reinventing signature dishes for new ways of eating out, and what it means to embrace and adapt new ideas and influences, leading to unexpected marriages of flavours, textures and ingredients in hospitality. Find Naughty Bites on: Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

It is so easy to feel dissatisfied with your career when you don't know what your ‘thing' is. You know, the ‘thing' you were put on this earth to do, something that is fulfilling for you. That ‘thing' you're meant to think about every waking moment, or be better at than anyone else. You might call this your ‘passion'. How do you find your ‘thing' in life? How do you discover what your passion and purpose in life is? And how do you muster up the courage to pursue them? In this episode, Dominique and I discuss these questions, diving into her passions and what drove her forward in pursuit of them. Find Naughty Bites on: Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

How does it feel when you tuck into something that is pleasurable for the senses, sometimes guilt-free, gourmet or even a guilty pleasure, where you just feel right?When was the last time you found yourself sneaking into the kitchen for a selfish solo treat?If you have a hard time describing just one favourite after-dark bite, don't worry you're not alone. Food doesn't have to be limiting, and we dare to challenge the traditional view of sweet treats, while promoting a message that is bigger than a bite. I think naughty bites brings out the best in all of us, it deepens the way we interact with food, with other people, and with ourselves.If you just think back to the last time you indulged in something utterly delicious, try to remember the whole experience. How did it make you feel? And how did you feel about yourself? Regardless of how we each grew up or what we grew up eating, or the people we have become today, we are all joined together as dreamers who live for food, making an impact, and setting an example for anyone to follow.This podcast series explores naughty bites through a number of different issues which have impacted the guests. Not only food, but sustainability, empowerment, empathy, women who are empowering, celebrating, and honouring each other, things I'll be delving into in the coming episodes.I hope naughty bites expands our understanding of one another by food that not only feeds our bodies but also makes up our culture. It tells extraordinary stories behind the guests as we stand together, laugh together, cry together… and eat something naughty together and ultimately share feelings into the things we care about most and the things we do.Don't forget to subscribe and you can find Naughty Bites on Instagram @anishamistryfernandez. Hosted on Acast. See acast.com/privacy for more information.