Podcasts about indian cooking

Asma Khan is an Indian-born British chef and a social change advocate in the food industry. She joins Google to discuss her book, “Monsoon: Delicious Indian recipes for every day and season,” a masterclass in the flavors of Indian cookery. Originally born in Calcutta, Asma's journey into the culinary world was not straightforward. She initially pursued academia before moving to Cambridge in 1991 to join her husband. Her passion for cooking began mainly to combat homesickness. Asma's culinary career began in earnest in 2012 with a supper club in her home, evolving into a pop-up in a Soho pub and eventually leading to the opening of her restaurant, Darjeeling Express, in June 2017. Her restaurant is known for its unique blend of street food, comfort food from Calcutta, and royal dishes from her Mughlai heritage. The food is cooked by an all-women team who began, like Asma, as home cooks. In addition to her restaurant, Asma gained recognition as the first British chef featured on Netflix's "Chef's Table." Her episode was part of the series' sixth season and nominated for an Emmy in the Outstanding Documentary section. Business Insider named her number 1 on their 2019 list of the "100 Coolest People in Food and Drink." Asma was also included in TIME 100 as one of the most influential people of 2024. Watch this episode at youtube.com/TalksAtGoogle.

Welcome to another episode of the podcast. Today, I'm excited to have an interview with Sapna Punjabi. Sapna combines a lifelong vegetarian practice with Ayurvedic training and expertise as a Registered Dietitian Nutritionist. In her new book Dal Chawal, Sapna presents Indian comfort food at its finest: economical, healthy, and delicious, with 85 recipes that form the foundation of Indian home cooking. In our interview today,we talked all about Sapna's journey to writing Dal Chawal, writing a cookbook rooted in identity and wellness, her routines and habits that helped her write her book, and Sapna's tips for first-time cookbook writers.  Things We Mention In This Episode: Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice. Connect with Sapna @bespiced Download a copy of the Art of Cookbook Creation checklist to organize, design, and publish your recipes with ease.

You won't believe the best ways to use turmeric in Indian cooking—it's more than just a spice! In this podcast, we explore the most flavorful, authentic, and health-boosting methods to add turmeric to your Indian dishes. From goldencurries to comforting dals and healing turmeric milk (haldi doodh), you'll discover the secrets chefs and grandmas alike swear by. Learn how to enhance both taste and nutrition while avoiding the common mistakes that dull turmeric's power. Whether you're new to Indian cuisine or a seasoned cook, this guide will take your turmeric game to the next level! https://lovewithsex.me/?p=26428  Best ways to use turmeric in Indian cooking, turmeric Indian food tips, turmeric spice hacks, how to cook with turmeric, turmeric in curry, turmeric recipe ideas, Indian cooking with turmeric, healthy turmeric recipes, ayurvedic turmeric uses, traditional Indian spice tips, haldi benefits in food, turmericin Indian dishes, golden milk recipe, turmeric in dals, Indian kitchen turmeric, cooking tips with turmeric, using turmeric for flavor, Indian spice cooking guide, natural remedies with turmeric, turmeric cooking tutorial, Indian food cooking hacks, turmeric for health and flavor, haldi uses in Indianfood, authentic Indian recipes turmeric, spice blend tips India, turmeric health benefits cooking, boosting recipes with turmeric, Indian curry spice secrets, kitchen turmeric hacks, turmeric root vs powder cooking, flavoring with turmeric, Indian household spice tricks, grandma's turmeric tips, easy Indian meals with turmeric, turmeric meal prep ideas, turmeric benefits in daily cooking, #TurmericTips, #IndianCookingSecrets, #SpiceItUp, #HealthyIndianRecipes, #TurmericInCooking, #GoldenSpice,#CurryTips, #DesiKitchen, #IndianFoodLovers, #AyurvedicCooking, #Turmeric, #TurmericMagic,#IndianCooking, #SpiceItUp, #HealthyRecipes, #CulinaryDelight, #FlavorExplosion, #TurmericBenefits, #CookingTips, #FoodieFavorites, #IndianSpices, #HomeChef, #GourmetCooking, #TasteOfIndia, #KitchenHacks, #SpiceLovers, #FoodInspiration,#DeliciousDishes, #RecipeIdeas, #CulinaryAdventure, #FoodieLife,

In her latest cookbook, Romy Gill's India, chef and British TV personality Romy Gill shares more than 70 of her beloved family recipes, each a testament to the flavors that define her childhood. From the iconic butter chicken, a beloved staple in every Indian home, to the delicious simplicity of her masala omelette, Romy taps into her personal connection to India. In this episode, we talk about what drives her to write a perfect recipe and how her London home base informs so much of her work.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pippa speaks to Indian cookbook author Ramola Parbhoo about her numerous cookbooks and her new journey with her Facebook group called Life and Cooking with Ramola ParbhooSee omnystudio.com/listener for privacy information.

Why do we cook? To create flavour, to aid digestion and to release nutrients from our food. Every time we fry, steam, boil, or bake a series of chemical reactions take place that are key to a dish's success. In this programme Ruth Alexander puts questions from the BBC World Service audience to Dr Stuart Farrimond in the UK, author of ‘The Science of Cooking'. Susannah and Aaron Rickard in Australia tell Ruth about the chemical reactions they discovered when researching their cookbook ‘Cooking with Alcohol'. And Krish Ashok in India, author of ‘Masala Lab: The Science of Indian Cooking', explains the science behind the culinary wisdom of your parents and grandparents. If you'd like to contact the programme email thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: two young girls wearing goggles and aprons conducting a science experiment. Credit: Getty Images/ BBC)

Get ready for a spice-filled adventure as we traverse the culinary landscapes of Mexico, India, and the Middle East in this episode dedicated to the versatile spice, cumin! From its journey to America to its starring role in beloved dishes like tacos and curries, discover the rich history and vibrant flavors of cumin. Whether you're a seasoned spice enthusiast or a newcomer to its aromatic charms, join us as we explore the diverse cuisines that celebrate the magic of cumin.Resources & Links Mentioned in Episode:Chelsea Market NYCCumin seedsGround cuminMortar and pestleSpice/coffee grinderTaco seasoningRestaurant-style guacamoleMolcajeteThe Best Black Bean Soup recipe - the one Lisa makes regularlyTurkey three-bean chili660 Curries by Raghavan IyerIndian Cooking Unfolded: A Master Class in Indian Cooking, Featuring 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer Favorite cumin recipesCoriander seedsGround corianderSee show notes for this episode at www.passingtheplate.org/22Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit: Check out the Passing the Plate website. Check out our webinar and ebook on our Resource page. Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level. Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food. Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Order His Book - Masala Lab: The Science of Indian Cooking (in English): https://amzn.in/d/7nCRlTL Order 'Build, Don't Talk' (in English) here: ⁠https://amzn.eu/d/eCfijRu⁠ Order 'Build Don't Talk' (in Hindi) here: ⁠https://amzn.eu/d/4wZISO0⁠ Disclaimer: This episode is intended solely for educational purposes and opinions shared by the guest are his personal views. We do not seek to defame or harm any person/brand/product mentioned in the episode. Our goal is to provide information to help audience make informed choices. Subscribe To Our Other YouTube Channels:- https://www.youtube.com/@rajshamaniclips?⁠sub_confirmation=1https://www.youtube.com/@RajShamani.Shorts?sub_confirmation=1⁠

This Asian American and Pacific Islander Heritage Month, we bring you an icon of the community. Madhur Jaffrey first made Indian cuisine accessible to the West decades ago with her milestone cookbook, "An Invitation to Indian Cooking." This year marks 50 years since that book launched Madhur into the culinary stratosphere. She spoke with Amna Nawaz for our arts and culture series, CANVAS. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

This Asian American and Pacific Islander Heritage Month, we bring you an icon of the community. Madhur Jaffrey first made Indian cuisine accessible to the West decades ago with her milestone cookbook, "An Invitation to Indian Cooking." This year marks 50 years since that book launched Madhur into the culinary stratosphere. She spoke with Amna Nawaz for our arts and culture series, CANVAS. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

Do you enjoy curries particularly those available in Indian restaurants or takeaways? Have you tried making them at home? If like me you have and they are ok,  but never quite taste as authentic as the chef made ones in restaurants, then this episode is for you...Al Constantinou is host of Al's Kitchen which is one of the most popular and successful BIR, (British Indian Restaurant), style cooking channels on YouTube. With over 200 videos to choose from,  Al teaches how to make all your favourite curries at home.Expect to learn the secrets behind base gravies, the importance of using the correct equipment and how the correct use of heat with garlic and spices is so important.Let Al teach you in his unique and affable style and manner and you will see how he has become so popular.Then let the results speak for themselves. This is a game changer!Al's links;https://www.youtube.com/@AlsKitchenhttps://alskitchen.uk/www.undercurrentstories.com

Abhay is joined by Krish Ashok, the author of Masala Lab: The Science of Indian Cooking for a wide ranging conversation about everything from food identities in India, to how his time in the US informed him, to irritating misconceptions, to AI and fact checking. (0:00 - 2:51) Introduction(2:51) Part 1 - thinking about questions when he's eating, food identities, the US experience(17:19) Part 2 - fact finding or myth busting, Indian food misconceptions, AI and Indian food(35:38) Part 3 - threats to Indian food, integrating many intersections, fact checking(48:58) Conclusion

‘Science is a process and a language' — a thought instilled by his grand uncle fundamentally transformed the way Ashok Krish looks at everyday life. Being an author of ‘Masala Lab: The Science of Indian Cooking' and the Global Head of Digital Workplace at TCS, Ashok has donned many hats effortlessly, from a software engineer to a social media influencer, debunking myths and sharing the science of Indian cuisine, popularly known as Masala Lab. Furthermore, he has built a loyal following on his social media handles by breaking down the process of cooking food and seamlessly blending the symphony of spices together with the history and chemistry of food.Sharing science backed statistics, he encourages his audience to look at food through the lens of curiosity and question everything with logic. Join us as Ashok shares the wonders of the post-evolutionary human behaviour that took the discovery of fire to build an empire of flavours and spices, and unravel the origins of our habits and cuisines, down to the molecules in this scintillating conversation on the Go-Beyond Podcast. 

What is the difference between ch*tiya and dusht? Why are vegetarians evil? Why do Indians do the best bench pressing? Krish Ashok and Naren Shenoy join Amit Varma in episode 362 of The Seen and the Unseen for the most fun conversation ever. Really, ever. We got it certified. (FOR FULL LINKED SHOW NOTES, GO TO SEENUNSEEN.IN.) Also check out: 1. Krish Ashok on Twitter, Instagram, YouTube, his own website and Spotify/Apple Music/Soundcloud. 2. Naren Shenoy on Twitter, Instagram and Blogspot. 3. We Are All Amits From Africa -- Episode 343 of The Seen and the Unseen. 4. A Scientist in the Kitchen — Episode 204 of The Seen and the Unseen (w Krish Ashok). 5. Narendra Shenoy and Mr Narendra Shenoy — Episode 250 of The Seen and the Unseen. 6. Masala Lab: The Science of Indian Cooking — Krish Ashok. 7. We want Narendra Shenoy to write a book. 8. Fixing Indian Education — Episode 185 of The Seen and the Unseen (w Karthik Muralidharan). 9. Kashmir and Article 370 — Episode 134 of The Seen and the Unseen (w Srinath Raghavan). 10. Indian Society: The Last 30 Years — Episode 137 of The Seen and the Unseen (w Santosh Desai). 11. The Life and Times of Shanta Gokhale — Episode 311 of The Seen and the Unseen. 12. The Life and Times of Jerry Pinto — Episode 314 of The Seen and the Unseen. 13. The Life and Times of KP Krishnan — Episode 355 of The Seen and the Unseen. 14. Natasha Badhwar Lives the Examined Life — Episode 301 of The Seen and the Unseen. 15. The Adda at the End of the Universe — Episode 309 of The Seen and the Unseen (w Vikram Sathaye and Roshan Abbas). 16. Dance Dance For the Halva Waala — Episode 294 of The Seen and the Unseen (w Jai Arjun Singh and Subrat Mohanty). 17. Narendra Modi on climate change. 18. Yes Minister -- Jonathan Lynn and Antony Jay. 19. Yes Prime Minister -- Jonathan Lynn and Antony Jay. 20. The Overview Effect. 21. The Day Ryan Started Masturbating -- Amit Varma. 22. Security Check -- Varun Grover. 23. Nothing is Indian! Everything is Indian! -- Episode 12 of Everything is Everything. 24. The Restaurant at the End of the Universe -- Douglas Adams. 25. Arrival — Denis Villeneuve. 26. The Hidden Life of Trees — Peter Wohlleben. 27. Self-Esteem (and a Puddle) — Amit Varma's post with Douglas Adams's puddle quote. 28. Bittu Sahgal on Wikipedia, Instagram, Twitter and Amazon. 29. I Contain Multitudes -- Ed Yong. 30. Song of Myself — Walt Whitman. 31. How I Reversed My Type 2 Diabetes -- Episode 9 of Everything is Everything. 32. Fat Chance -- Robert Lustig on Fructose 2.0. 33. How Sugar & Processed Foods Impact Your Health -- Robert Lustig on The Huberman Lab Podcast. 34. Rahul Matthan Seeks the Protocol -- Episode 360 of The Seen and the Unseen. 35. Privacy 3.0 — Rahul Matthan. 36. Abby Philips Fights for Science and Medicine — Episode 310 of The Seen and the Unseen. 37. Shruti Jahagirdar's Twitter thread on Bournvita. 38. Shruti Jahagirdar is the Sporty One -- Episode 289 of The Seen and the Unseen. 39. The Incredible Curiosities of Mukulika Banerjee — Episode 276 of The Seen and the Unseen. 40. Seven Stories That Should Be Films -- Episode 23 of Everything is Everything. 41. What's Wrong With Indian Agriculture? -- Episode 18 of Everything is Everything. 42. The Walrus and the Carpenter -- Lewis Carroll. 43. There is no Frigate like a Book -- Emily Dickinson. 44. Why I'm Hopeful About Twitter -- Amit Varma. 45. A decontextualized reel of Dr Pal on The Ranveer Show. 46. The Liver Doctor's feisty response to the reel above. 47. The full interview of Dr Pal on The Ranveer Show. 48. The Gentle Wisdom of Pratap Bhanu Mehta — Episode 300 of The Seen and the Unseen. 49. Aakash Singh Rathore, the Ironman Philosopher — Episode 340 of The Seen and the Unseen. 50. Dunbar's number. 51. Snow Crash --  Neal Stephenson. 52. Carl Sagan and Neil deGrasse Tyson. 53. The Selfish Gene -- Richard Dawkins. 54. GianChand Whisky. 55. Beware of Quacks. Alternative Medicine is Injurious to Health — Amit Varma. 56. Homeopathic Faith — Amit Varma. 57. Homeopathy, quackery and fraud — James Randi. 58. Fallacy of Composition. 59. The Secret to a Happy Marriage -- Mike and Joelle. 60. I Wandered Lonely as a Cloud -- William Wordsworth. 61. WD 40 on Amazon. 62. Dog Songs -- Mary Oliver. 63. The Evolution of Cooperation -- Robert Axelrod. 64. The Interpreter -- Amit Varma (on Michael Gazzaniga's split-brain experiments). 65. Human -- Michael Gazzaniga. 66. The Blank Slate -- Steven Pinker. 67. Minority Report -- Steven Spielberg. 68. Free Will -- Sam Harris. 69. Determined: Life Without Free Will -- Robert Sapolsky. 70. Behave -- Robert Sapolsky. 71. Noise -- Daniel Kahneman, Olivier Sibony and Cass R. Sunstein. 72. Brave New World -- Aldous Huxley. 73. Cicada -- Shaun Tan. 74. Don't think too much of yourself. You're an accident — Amit Varma's column on Chris Cornell's death. 75. Are You Just One Version of Yourself? -- Episode 3 of Everything is Everything. 76. Lat Uljhi Suljha Ja Balam -- Bade Ghulam Ali Khan performs Raag Bihag. 77. Danish Husain and the Multiverse of Culture -- Episode 359 of The Seen and the Unseen. 78. Danish Husain's anecdote about Mahatma Gandhi and Bade Ghulam Ali Khan. 79. Pushpesh Pant Feasts on the Buffet of Life -- Episode 326 of The Seen and the Unseen. 80. Arijit Singh on Autotune. 81. How Music Works -- David Byrne. 82. Raga Lalita Gauri -- Mallikarjun Mansur. 83. Raag Lalita Gauri (1947) -- Kesarbai Kerkar. 84. Raga Vibhas -- Mallikarjun Mansur. 85. Mohe Rang Do Laal -- Song from Bajirao Mastani. 86. Raag Basanti Kedar -- Mallikarjun Mansur. 87. Travelling through Pakistan; from Karachi to K2 -- Salman Rashid on The Pakistan Experience, hosted by Shehzad Ghias Shaikh. 88. A rare video of Balasaraswathi dancing while singing Krishna Nee Begane. 89. Krishna Nee Begane Baro -- Madras String Quartet. 90. Albela Sajan -- Hard rock adaptation by Krish Ashok and Vijay Kannan. 91. [Don't Fear] The Reaper -- Blue Oyster Cult. 92. Krish Ashok's Sanskrit version of the song above. 93. Purple Haze -- Jimi Hendrix. 94. All That She Wants — Ace of Base. 95. Caste, Gender, Karnatik Music — Episode 162 of The Seen and the Unseen (w TM Krishna). 96. Brown Eyed Girl -- Van Morrison. 97. Astral Weeks -- Van Morrison. 98. Moondance -- Van Morrison. 99. Episode on Astral Weeks in the podcast, A History of Rock Music in 500 Songs. 100. In a Silent Way — Episode 316 of The Seen and the Unseen (w Gaurav Chintamani). 101. Advaita on YouTube Music, YouTube, Spotify, Instagram and Twitter. 102. Raman Negi on YouTube Music, YouTube, Spotify, Instagram and Twitter. 103. Greta Van Fleet and The Mars Volta on Spotify. 104. Shakti and Indian Ocean on Spotify. 105. Pink Floyd and Kendrick Lamar on Spotify. 106. Analysis of Food Pairing in Regional Cuisines of India -- Anupam Jain, Rakhi NK and Ganesh Bagler. 107. Krish Ashok's reel explaining the above paper. 108. Amitava Kumar Finds the Breath of Life -- Episode 265 of The Seen and the Unseen. 109. How to Show, Not Tell: The Complete Writing Guide -- Diane Callahan. 110. We Love Vaccines! We Love Freedom! -- Episode 27 of Everything is Everything. 111. Math Is Better Than the Brigadier's Girlfriend -- Episode 15 of Everything is Everything. 112. Chintaman and I -- Durgabai Deshmukh. 113. Kavitha Rao and Our Lady Doctors — Episode 235 of The Seen and the Unseen. 114. Lady Doctors -- Kavitha Rao. 115. Jeff Bezos on The Lex Fridman Podcast talking about one-way doors and two-way doors. 116. It is immoral to have children. Here's why — Amit Varma. 117. Population Is Not a Problem, but Our Greatest Strength — Amit Varma. 118. Our Population Is Our Greatest Asset -- Episode 20 of Everything is Everything. 119. ChuChuTV. 120. A Deep Dive Into Ukraine vs Russia — Episode 335 of The Seen and the Unseen (w Ajay Shah). 121. The State of the Ukraine War -- Episode 14 of Everything is Everything. 122. King Lear -- William Shakespeare. 123. Churchill: Walking with Destiny -- Andrew Roberts. 124. Churchill and the genocide myth — Zareer Masani. 125. Perplexity. This episode is sponsored by CTQ Compounds. Check out The Daily Reader and FutureStack. Use the code UNSEEN for Rs 2500 off. Amit Varma and Ajay Shah have launched a new video podcast. Check out Everything is Everything on YouTube. Check out Amit's online course, The Art of Clear Writing. And subscribe to The India Uncut Newsletter. It's free! Episode art: ‘'Let's Dance" by Simahina.

Hi there, I hope those of you who celebrated Thanksgiving had a relaxing and delicious moment of gratitude. Or maybe you went hard like I did? By the way: I'm so thankful for all of you, the Salt + Spine community. After six years, it's incredible to continue to hear from you all—what you're cooking, something in our interviews that stood out to you, and getting the chance to meet you at our events and live shows.

Watch this episode on YouTube- https://youtu.be/bxFhiLX5J04  In this episode: Misconceptions on Indian foods and health. Are Fats and Carbohydrates the real culprit for bad health? Pressure Cooking vs Stir Fry- which is healthy? All about nutrition loss.  Kris Ashok, Author of Masala Lab: The science of Indian Cooking helps us understand the complex relationship between food and human health. With his extensive research and study, he sheds light on the importance of a balanced meal and the perils of falling victim to food fads and misinformation. He runs one of the most popular Instagram handles where he shares interesting science behind Indian foods. During this interesting candid conversation, Ashok shares unknown scientific facts in foods and cooking methods and his unwavering commitment to promote a scientific approach to Indian food habits. This episode provides invaluable insights into informed dietary decisions and debunking prevalent food-related misconceptions. Join us in this episode to explore the world of nutritional science with Kris Ashok. We have a telegram community for our listeners. Join here- https://theinspiringtalk.com/telegram   For brand collaborations and opportunities, send us an email at  hi@wyn.studio   Send me a voice message: https://theinspiringtalk.com/speak   Connect with Krish Ashok     Check his book, Masala Lab Instagram   Follow the Inspiring Talk on Facebook http://theinspiringtalk.com/facebook   Twitter http://theinspiringtalk.com/twitter Instagram http://theinspiringtalk.com/instagram  

"What we assume is gut instinct when it comes to the cooking of our mothers and grandmothers is actually hours and hours of practice. They didn't have much choice, they had to cook. So, just by dint of spending 10,000 hours on something, you become good at it. Really, someone who develops a recipe is a scientist and someone who cooks at home and makes delicious food is a chemical engineer" - Krish Ashok, author, 'Masala Lab; The Science of Indian Cooking' talks to Manjula Narayan about everything from the influence of flavour memories and the wisdom of Ratatouille to electronic pressure cookers, instant food and how his strategic laziness as a software engineer helped him write this book.

I was introduced to Dr. Sinha by previous guest Dr. Akil; and quickly understood why, His handle on Metabolism related issue like Insulin resistance, Metabolic syndrome, Fat gain, and cholesterol issues is on a whole new level. I became a listener of his podcast Meta Health. When I had a chance to interview him; I also was especially interested as he has an expertise in South Asian metabolism issues; something that is seen a lot in my practice. Before I continue; I should mention this is the last episode of Season 5. Thank you so much to all my listeners who have really helped me grow this podcast! Some of the highlights of this interview: Understanding Insulin Resistance and Individualized Approaches Dyslipidemia Fat gain Challenges With Restrictive Diets and Exercise Mitochondrial Aging and Physical Inactivity Reversing Health Trends With Diet, Exercise South Asian metabolic concerns, Indian Cooking, and Metabolic evaluation About our guest: Dr. Ronesh Sinha is an internal medicine physician and corporate health specialist who runs a metabolic lifestyle clinic in Silicon Valley focused on reversing chronic health conditions and optimizing performance in ethnically diverse patients. He is an expert in corporate wellness and serves as the Chief Medical Officer for Silicon Valley Employer Forum (SVEF) where he serves as a global adviser to shape health and wellness benefits for nearly 60 major Silicon Valley companies. Dr. Sinha's groundbreaking work in corporate wellness with a focus on diverse populations has received global attention with front cover stories in Fortune Magazine and the LA Times. Dr. Sinha blogs actively on health at culturalhealthsolutions.com, hosts the Meta Health podcast, and runs wellness programs for high functioning professionals found here. He is passionate about developing innovative, culturally tailored solutions to help diverse populations lead healthier lives. Keywords: Metabolism, Insulin Resistance, Restrictive Diets, Exercise, Mitochondrial Aging, Physical Inactivity, Diet, Exercise Snacking, Indian Cooking, Lentils, Vegetables, Dairy Products, Metabolic Scorecard, South Asian Populations, Nutrient Deficiencies, Muscle Mass, Aerobic Fitness, Healthy Eating, Healthy Fats, Proteins, Exercise Tracking, Cytokinemia, Hyperinsulinemia, Toxic Dyslipidemia --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-rinde/support

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 2 Peanut chutney1 cup unsalted, unroasted peanuts1/2 teaspoon cumin powder1/2 teaspoon red chile powder1/4 teaspoon saltIndian peanutty noodles6 ounces udon or soba noodles2 tablespoons vegetable oil1 cup broccoli florets, chopped into 1-inch pieces1 cup red bell pepper, chopped into 1-inch pieces3/4 cup thinly sliced scallions, divided2 tablespoons peanut chutney, prepared above1 to 2 tablespoons light soy sauce, to tastePeanut chutneyRoast the peanuts in a 350°F oven (or toaster oven, like I do) for 6 to 8 minutes, or until the nuts have turned dark brown, a shade darker than golden brown. Keep an eye on them! (After 3 minutes, turn the pan in such a way that the peanuts in the back come to the front.) Turn the oven off, take the peanuts out, and let cool.In a food processor or blender, blitz all of the chutney ingredients (cumin powder, red chile powder, and salt) along with the peanuts into a coarse powder. Keep in a zip-top bag or tightly sealed jar.Indian peanutty noodlesCook the noodles according to the instructions on their packet and set aside. Keep half a cup of water in which you boiled the noodles.Heat the vegetable oil in a skillet. Add half of the scallions and let cook for a minute. Add broccoli and sauté for 5 minutes. Feel free to add broccoli stems too. Follow with red bell pepper for about 3 to 4 minutes. (We want both these vegetables to lose their raw flavor, yet still have a bite.) Feel free to substitute with vegetables of your choice as long as the vegetables retain some bite, shape and do not become mushy. Carrots, red onions, snap peas, zucchini, water chestnuts, baby corn, mushrooms, French beans are great substitutes. Add peanut chutney and mix well, followed by the soy sauce, and sauté till the sauce coats all of the vegetables.Add boiled noodles and mix till the noodles are coated evenly with the soy sauce/peanut chutney mixture. Pour some of the starchy noodle water if you like your noodles wetter.Garnish with rest of the scallions and serve hot with fresh red pepper chile garlic sauce on the side.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

When Madhur Jaffrey published "An Invitation to Indian Cooking" in 1973, she had no idea that half a century later, the book would not only still be in print, but also get an anniversary reissue that will welcome future generations in the vast and varied cuisine of her homeland. In the twelfth episode of Tinfoil Swans, Food & Wine's executive features editor Kat Kinsman finally meets her lifelong culinary hero and gets some sage advice from the writer, teacher, and actress about self worth, righteous anger, perfectionism, and what actually matters to you when you turn 90.  For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Our statues must eat ice cream, our cities must be designed by cardiovascular surgeons, and we must all go to the fifth temple. Krish Ashok and Naren Shenoy join Amit Varma in episode 343 of The Seen and the Unseen to banter away a few perfectly good hours. What a waste of time, eh? NO! (FOR FULL LINKED SHOW NOTES, GO TO SEENUNSEEN.IN.) Also check out: 1. Krish Ashok on Twitter, Instagram, YouTube, his own website and Spotify/Apple Music/Soundcloud. 2. Naren Shenoy on Twitter, Instagram and Blogspot. 3. Narendra Shenoy and Mr Narendra Shenoy — Episode 250 of The Seen and the Unseen. 4. A Scientist in the Kitchen — Episode 204 of The Seen and the Unseen (w Krish Ashok). 5. Masala Lab: The Science of Indian Cooking -- Krish Ashok. 6. Simblified, co-hosted by Narendra Shenoy. 7. We want Narendra Shenoy to write a book. 8. Lohapurusha -- Krish Ashok's Sanskrit Heavy Metal album. 9. The Masala Lab Dal Recipe Generator -- Krish Ashok. 10. The Amaklamatic Salad Recipe Generator -- Krish Ashok. 11. The Amaklamatic Chutney Recipe Generator -- Krish Ashok. 12.  Newton the Alchemist. Gandhi the Black Swan -- Episode 7 of Everything is Everything. 13. Krish Ashok hates computers and this is proof. 14. Roshan Abbas and the Creator Economy — Episode 239 of The Seen and the Unseen. 15. The Adda at the End of the Universe — Episode 309 of The Seen and the Unseen (w Vikram Sathaye and Roshan Abbas). 16. The Prem Panicker Files — Episode 217 of The Seen and the Unseen. 17. Caste, Gender, Karnatik Music — Episode 162 of The Seen and the Unseen (w TM Krishna). 18. 4′33″ -- John Cage. 19. Is the Singularity Near? -- Episode 2 of Everything is Everything. 20. The Formula Behind Every Perfect Pop Song — Seeker. 21. I, Pencil -- Leonard Read. 22. The Cadbury Dairy Milk Mystery -- Krish Ashok. 23. A Poetry Handbook — Mary Oliver. 24. Tvam -- Krish Ashok's version of Rammstein's Du Hast. 25. Du Hast -- Rammstein. 26. Early Indians — Episode 112 of The Seen and the Unseen (w Tony Joseph). 27. Caste, Capitalism and Chandra Bhan Prasad — Episode 296 of The Seen and the Unseen. 28. Alice Evans Studies the Great Gender Divergence — Episode 297 of The Seen and the Unseen. 29. The Incredible Curiosities of Mukulika Banerjee — Episode 276 of The Seen and the Unseen (w Mukulika Banerjee). 30. The Pathan Unarmed — Mukulika Banerjee. 31. The Country Foods channel. 32. Ulhas Kamathe -- The Chicken Leg Piece Guy. 33. Sell the Tiger to Save It — Barun Mitra. 34. The Poultry Map. 35. The Egg Map. 36. Team Pizza or Team Biryani? 37. Gordon tries to make Pad Thai -- The F Word. 38. The Panchatantra. 39. Varun Grover Is in the House — Episode 292 of The Seen and the Unseen. 40. Kimaham Abhavam -- Krish Ashok's version of Johnny Cash's version of Nine Inch Nails's Hurt. 41. Hurt -- Johnny Cash. 42. Hurt -- Nine Inch Nails. 43. Miss Excel on Instagram and TikTok. 44. How an Excel Tiktoker Manifested Her Way to Making Six Figures a Day — Nilay Patel. 45. The Menu -- Mark Mylod. 46. Cilappatikaram. 47. Dunbar's number. 48. Womaning in India With Mahima Vashisht — Episode 293 of The Seen and the Unseen. 49. Womaning in India — Mahima Vashisht's newsletter. 50. Superforecasting -- Philip Tetlock and Dan Gardner. 51. Essays -- Paul Graham. 52. Nityananda making sense. 53. Uncle Roger. 54. Abby Philips Fights for Science and Medicine — Episode 310 of The Seen and the Unseen. 55. Never Talk About TURMERIC on Social Media — Abby Philips. 56. The Magic Pill -- Rob Tate. 57. Wanting — Luke Burgis. 58. Luke Burgis Sees the Deer at His Window -- Episode 337 of The Seen and the Unseen. 59. Brandolini's law. 60. Foodpharmer on Instagram. 61. 1000 True Fans — Kevin Kelly. 62. 1000 True Fans? Try 100 — Li Jin. 63. The Case Against Sugar — Gary Taubes. 64. The Big Fat Surprise — Nina Teicholz. 65. The Obesity Code — Jason Fung. 66. Addiction by Design: Machine Gambling in Las Vegas — Natasha Dow Schüll. 67. Your Undivided Attention -- Podcast by Tristan Harris and Aza Raskin. 68. Sara Rai Inhales Literature — Episode 255 of The Seen and the Unseen. 69. 3Blue1Brown on YouTube. 70. The Life and Times of Abhinandan Sekhri — Episode 254 of The Seen and the Unseen. 71. Jaya Varma and the Chandigarh Choir perform Dhano Dhanne. 72. In a Silent Way — Episode 316 of The Seen and the Unseen (w Gaurav Chintamani). 73. Sonnet 18 -- William Shakespeare. 74. Sonnet 18 -- Harriet Walter. 74. Sonnet 18 -- Akala. 75. Sonnet 18 -- David Gilmour. 76. Raga Ahir Bhairav -- Gangubai Hangal. 77. The Memoirs of Dr Haimabati Sen — Haimabati Sen (translated by Tapan Raychoudhuri). 78. Kavitha Rao and Our Lady Doctors — Episode 235 of The Seen and the Unseen (w Kavitha Rao). 79. Dark Was the Night -- Blind Willie Johnson. 80. Car Wheels on a Gravel Road -- Lucinda Williams. 81. Sweet Old World -- Lucinda Williams. 82. All That She Wants -- Ace of Base. Amit Varma and Ajay Shah have launched a new video podcast. Check out Everything is Everything on YouTube. Check out Amit's online course, The Art of Clear Writing. And subscribe to The India Uncut Newsletter. It's free! Episode art: ‘Amits' by Simahina.

Today's episode comes to you straight from Madhur Jaffrey's kitchen. NPR's Michel Martin pays the celebrated chef and actor a visit in her New York home, where she discusses how she first learned to cook while studying acting in London. Jeffrey also reflects on how Indian cooking has changed since she published her first cookbook. An Invitation to Indian Cooking will be re-issued later this year to mark its 50th anniversary.

Assemblage: How does Assemblage relate to brands? Brand Transformation - How brands can transform the world we live in by leveraging the concept of Assemblage. Explore the three dimensions of transformative branding, including advertising and services, sustainability and environmental impact, and consumer empowerment. Power of Archetypes - How can we use the power of archetypes connect with audiences, from flawed villains to aspirational heroes.? Meaningful Brand Hacks - What are examples of meaningful brand hacks identified by Dr. Probst, including authenticity, nostalgia, travel, and adventure. Dr Emmanuel Probst talks about the above themes and more as he urges marketers to create transformational brands. Emmanuel is the Global Lead: Brand Thought-Leadership at IPSOS. In his new book, Assemblage, he explains how to build brands that transform people and the world they live in. Connect with him on Linkedin : https://www.linkedin.com/in/emmanuelprobst/ His Book on Amazon https://www.amazon.in/Assemblage-Art-Science-Brand-Transformation/dp/1646871251 Jagged with Jasravee is facilitated by Jasravee Kaur Chandra, Director- Brand Building, Research & Innovation at Master Sun, Consulting Brand of Adiva L Pvt. Ltd. Jasravee has over 20 years experience as a Strategic Brand Builder,Communications Leader and Entrepreneur. Please visit Jasravee at https://jasravee.com/ Connect with Jasravee on Linkedin at https://www.linkedin.com/in/jasravee/ Email Jasravee at jasravee@theadiva.com Index 00:00 Preview & Introduction to Dr Emmanuel Probst 02:21 The Concept of Assemblage: Unveiling the Power of Brand Evolution 05:27 James Bond as a Brand: Adapting and Evolving with the Times 10:13 Need for Assemblage - Shifting of Influence Towards Consumers 13:01 Co-Creation of Brands with Customers - Cadbury Unity Bar Failure 18:54 Shaping vs. Meeting Expectations: Lessons from Tesla 22:54 Sustainability & Brands Impact - Bridging the Say-Do Gap, Sustainability and the Youth Perspective 24:49 Sustainability & the Patagonia Example 26:18 Recycling & Upcycling Products -Gently Worn Yoga Pants Story 30:27 Embracing Archetypes: Anti-Heroes, Villains, and Saviours in Brand Building 34:27 Dove: The Anti-Hero Brand that Championed Real Beauty and Reverse Selfie 38:10 The Reassuring Role of Nostalgia in Branding, Illustrated by Polaroid 42:01 The Future of Brand Building: Exploring Remix, Repurpose, Creator & Gig Economy 43:40 Starbucks: A Prime Example of Brand Remixing and Repurposing 45:06 Assemblage & Indian Cooking 46:40 Rapid Fire - Personally Speaking with Emmanuel Probst 48:42 Connecting with Dr Emmanuel Probst Creating transformative and disruptive brands requires a careful blend of art and science. Similar to the process of winemaking, assemblage involves selecting relevant attributes to create unique and premium brands. Successful brands understand the importance of staying relevant in a rapidly changing market and adapt to evolving consumer preferences. Co-creation, the blending of brand and consumer narratives, creates a meaningful connection with the audience. Prioritizing sustainability and environmental impact allows brands to gain loyalty and demonstrate their commitment to a better future. By implementing these strategies, brands can disrupt the market and forge deep connections with their audience, ultimately leaving a positive impact on individuals and the world at large. Follow Jagged with Jasravee on Social Media Campsite One Link : https://campsite.bio/jaggedwithjasravee Facebook Page : https://www.facebook.com/jaggedwithjasravee Instagram : https://www.instagram.com/jagggedwith Podcast Page : https://anchor.fm/jagged-with-jasravee Youtube Page : https://www.youtube.com/c/jaggedwithjasravee Jagged with Jasravee, is an initiative of Master Sun, the Consulting Brand of Adiva Lifestyle Pvt Ltd. Website : https://jasravee.com/

Join Varun Duggirala and Krish Ashok, author of ‘Masala Lab' and TCS Global Head, as they explore the origins of Indian cuisine and the cultural influences that have shaped it over centuries. Krish sheds light on the fascinating history and science of flavours, spices, and techniques that make Indian food so unique and beloved worldwide. From understanding why no dal ever tastes as good as the one your mother makes, to the rich history of Biryani to why jaggery is not really any better than sugar, Krish busts every food myth and explains the truth behind it in this latest episode of Take aPause! Krish Ashok heads the Digital Workplace unit at Tata Consultancy Services where his team helps reimagine the future of work for large enterprise customers. In between MS Teams and Zoom meetings, he also likes cooking, a passion that resulted in a book called  “Masala Lab: The Science of Indian Cooking” published by Penguin Random House in December 2020. Between eating and work, he additionally writes columns on topics at the intersection of technology and culture for a variety of platforms such as LiveMint etc. Follow Krish Ashok to learn all about science, food and more fun stuff! : Instagram : https://www.instagram.com/_masalalab Youtube : https://www.youtube.com/user/krishashok Twitter : https://twitter.com/krishashok You can Order Varun's book “Everything is out of syllabus: An instruction manual for life & work “ at ⁠⁠⁠⁠https://amzn.to/335QKow  ⁠⁠⁠⁠ Follow Varun across social media platforms @VarunDuggi ⁠⁠⁠⁠https://www.instagram.com/varunduggi/ ⁠⁠⁠⁠ ⁠⁠⁠⁠https://www.youtube.com/c/VarunDuggi⁠⁠⁠⁠ ⁠⁠⁠⁠https://twitter.com/varunduggi  ⁠⁠⁠⁠ And for a weekly download of mind musings and recommendations subscribe to his newsletter “Unschooled with Varun Duggirlala” at ⁠⁠⁠⁠https://varunduggi.substack.com⁠⁠⁠⁠ About the show “Take a Pause with Varun Duggirala” is a twice a week podcast to learn, share and unlock insights to survive and thrive in life as an adult, leader, parent and human being.  It's built on the belief that… “I know being an adult is a struggle, but we're all on different sides of the same boat, and if we share what we're experiencing and learn from each other, then Adulting can be as nostalgic and fun as childhood often seems”. --- Send in a voice message: https://podcasters.spotify.com/pod/show/take-a-pause-varun-duggi/message

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Heena Patel is the Chef and co-owner of Besharam in San Francisco. Chef Patel talks about the inspiration she draws from her upbringing in Mumbai, and cooking vegetarian cuisine. She also talks about when to add spices so you don't burn them, and how her version of culinary school was shadowing her mother, grandmother, aunts, and sisters in the kitchen. Her restaurant, Besharam, translates to “shameless” or “fearless.” This idea guides her everyday. The menu is filled with dishes that she loves and that represent her personal approach to cooking. Besharam is a regional Gujarati restaurant in San Francisco's Dogpatch district. Roughly translated to mean “shameless,” Besharam features Heena's bold interpretation of the flavors and dishes that were prevalent throughout her childhood in India, playfully reimagined within a California context. Watch the full documentary and find plant-forward recipes here!

Referenced in this episode Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie Sahni Watch this recipe (food52)Classic Indian Vegetarian and Grain CookingGenius-Hunter Extra CreditJulie Sahni's Curried Avocado with Garlic and Green ChilesLearn Indian cooking from the master herself - Take a cooking class with JulieHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Integrative nutrition expert and Harvard trained molecular biologist Kanchan Koya joins Abhay to chat about the intersection of food, cooking, and health science.  They chatted about how gaining expertise evolved for her, about helping harness and coach instinct, and building trust and credibility through learned lessons. (0:00 - 2:39) Introduction(2:39 - 13:18) Part 1: developing expertise and integrating the culture(13:18 - 30:41) Part 2: using instinct, eating with your hands, living traditions(30:41 - 40:40) Part 3: lessons learned, parenting, and building trust(40:40) Conclusion

Indian fare has long been seen as complex and time-consuming. And certainly, there are many dishes that require special techniques, a laundry list of spices and more time than your average American home cook might wish to spend cooking. Fortunately, there are easy ways to create simple, fresh Indian dishes that are also big on taste.This week, we're talking to Chef Ruta Kahate, owner of Ruta's restaurant and author of "6 Spices, 60 Dishes," a brand new cookbook which showcases myriad options for remarkable Indian fare that can be easily pulled together, even on a busy weeknight. During the podcast, Kahate shares all the details about her new book, the inspiration behind it and the recipes which make the most of Indian flavors with accessible ingredients, efficient techniques and six versatile spices.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeFor the rajma masala base2 tbsp ghee (or coconut oil)1 onion, finely chopped4 garlic cloves, finely chopped2in piece of ginger, peeled and finely chopped1 green chilli, finely chopped½ tsp ground turmeric½ tsp chilli powder1 tsp garam masala1 tsp cumin seeds2 x 400g tins pinto or borlotti beans1 x 400g tin chopped tomatoesFor the saag aloo topping2lb 4 oz small new or red skin potatoes (large ones cut in half)1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped1 ¾oz ghee (or unsalted butter)1 tsp cumin seeds1 tbsp black mustard seeds1 tsp ground turmeric7oz baby spinach, washedTo make the rajma masala base, heat the ghee or coconut oil in a large pan.Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet.Add the garlic, ginger and chilli and cook for another 5 minutes.Add the spices to the pan and stir for a couple of minutes until it all smells fragrant.Stir in the tinned beans and their liquid, the tomatoes and 14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.Preheat the oven to 400F. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 3½fl oz water, the potatoes, cauliflower and half of the spinach.Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining ghee and drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 2 Peanut chutney1 cup unsalted, unroasted peanuts1/2 teaspoon cumin powder1/2 teaspoon red chile powder1/4 teaspoon saltIndian peanutty noodles6 ounces udon or soba noodles2 tablespoons vegetable oil1 cup broccoli florets, chopped into 1-inch pieces1 cup red bell pepper, chopped into 1-inch pieces3/4 cup thinly sliced scallions, divided2 tablespoons peanut chutney, prepared above1 to 2 tablespoons light soy sauce, to tastePeanut chutneyRoast the peanuts in a 350°F oven (or toaster oven, like I do) for 6 to 8 minutes, or until the nuts have turned dark brown, a shade darker than golden brown. Keep an eye on them! (After 3 minutes, turn the pan in such a way that the peanuts in the back come to the front.) Turn the oven off, take the peanuts out, and let cool.In a food processor or blender, blitz all of the chutney ingredients (cumin powder, red chile powder, and salt) along with the peanuts into a coarse powder. Keep in a zip-top bag or tightly sealed jar.Indian peanutty noodlesCook the noodles according to the instructions on their packet and set aside. Keep half a cup of water in which you boiled the noodles.Heat the vegetable oil in a skillet. Add half of the scallions and let cook for a minute. Add broccoli and sauté for 5 minutes. Feel free to add broccoli stems too. Follow with red bell pepper for about 3 to 4 minutes. (We want both these vegetables to lose their raw flavor, yet still have a bite.) Feel free to substitute with vegetables of your choice as long as the vegetables retain some bite, shape and do not become mushy. Carrots, red onions, snap peas, zucchini, water chestnuts, baby corn, mushrooms, French beans are great substitutes. Add peanut chutney and mix well, followed by the soy sauce, and sauté till the sauce coats all of the vegetables.Add boiled noodles and mix till the noodles are coated evenly with the soy sauce/peanut chutney mixture. Pour some of the starchy noodle water if you like your noodles wetter.Garnish with rest of the scallions and serve hot with fresh red pepper chile garlic sauce on the side.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Season 3 launches with a bang, here James speaks to chef, writer and broadcaster, the amazing Romy Gill MBE. In this episode Romy shares how the food she cooks tells a story, the adrenaline of cooking on live TV, how Indian food is like Bollywood film, her go-to comforting dish and so much more.    https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration     James' recipes are available here: https://www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/      Follow Romy here: https://www.instagram.com/romygill/    Resources mentioned in the interview:     Ready Steady Cook https://www.bbc.co.uk/food/chefs/romy_gill  Sunday Brunch https://www.channel4.com/programmes/sunday-brunch  Countryfile https://www.bbc.co.uk/food/articles/countryfile  Rock Oyster Festival https://www.rockoysterfestival.co.uk/  Allan Jenkins https://www.theguardian.com/profile/allanjenkins    Or check out Romy's books here: https://www.romygill.com/books   

Who starts a new family business with a mortgage and kids in college? Entrepreneur Kalpana Waiker of Inspired Indian Cooking, with the support of her husband Sachin Waiker. Listen to the Waiker’s story of familial support systems, pursuing passions, and making strategic goals that fit their expectations of life outside of work. How does Waiker create, scale and finance a business that meets her entrepreneurial and her personal goals? In this episode, the Waiker’s story highlights how family is at the heart of the Family IN Entrepreneurship model and brings to light a new kind of narrative for startups.

Episode Notes In this episode, host Liren Baker chats with Vasanti Bhadkamkar-Balan of the blog Signature Concoctions. Originally from Pune, a major city in the western part of India, Vasanti is now based in the San Francisco Bay Area. By day, she works in business intelligence and analysis, while using her culinary school training in her work on Signature Concoctions as a cooking instructor, and now as a cookbook author. Her first book, Authentic Indian Cooking with your Instant Pot: Classic and Innovative Recipes for the Home Cook was released earlier this year. Vasanti shares all about her family and childhood in India, the inspiration behind her cookbook, and how her love of the Instant Pot came about! Learn more about Vasanti at SignatureConcotions.com Follow Vasanti on Instagram: @signatureconcoctions Podcast Show Notes: https://kitchenconfidante.com/authentic-indian-cooking-with-your-instant-pot--with-vasanti-bhadkamkar-balan

Our friend Karen loves to cook Indian food.  And we love to eat it.  A convenient relationship...

40 years ago the BBC broadcast a new TV cooking series called "Madhur Jaffrey's Indian Cooking". It was a first, and showed audiences that Indian food did not rely on curry powder, and that dishes were different depending on what region of India they originated. But that's not all, the series and Madhur Jaffrey's subsequent books (she has written more than 30) had another effect; it made her a model for two generations of women with roots in India. Today Sheila Dillon meets some of those prominent and hugely successful female chefs, restaurateurs, food writers and stylists who are currently working in the UK, to find out about their lives, and what they make of Madhur Jaffrey's legacy. Asma Khan rose to fame when she was chosen as the first British chef to star in the Netflix series, Chef's Table. She runs her London restaurant, Darjeeling Express, with an all-female staff. Chetna Makan worked as a fashion designer in India before moving to the UK. She switched careers after making it to the semi-finals of the Great British Bake Off in 2014. She is now the author of 5 cookery books, and has more than 210,000 subscribers on YouTube. Ravinder Bhogal is a chef, food writer and author of two books. She also runs the London restaurant, Jikoni, which she describes as being “proudly inauthentic”. Romy Gill is a chef, broadcaster and food writer, and was one of the first Asian women in the UK to own her own restaurant. Rukmini Iyer is a food stylist and writer and the author of the bestselling "Roasting Tin" series of books. Sejal Sukhadwala is a London food writer. Her first book "The Philosophy of Curry" has just been published. Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 2 Peanut chutney1 cup unsalted, unroasted peanuts1/2 teaspoon cumin powder1/2 teaspoon red chile powder1/4 teaspoon saltIndian peanutty noodles6 ounces udon or soba noodles2 tablespoons vegetable oil1 cup broccoli florets, chopped into 1-inch pieces1 cup red bell pepper, chopped into 1-inch pieces3/4 cup thinly sliced scallions, divided2 tablespoons peanut chutney, prepared above1 to 2 tablespoons light soy sauce, to tastePeanut chutneyRoast the peanuts in a 350°F oven (or toaster oven, like I do) for 6 to 8 minutes, or until the nuts have turned dark brown, a shade darker than golden brown. Keep an eye on them! (After 3 minutes, turn the pan in such a way that the peanuts in the back come to the front.) Turn the oven off, take the peanuts out, and let cool.In a food processor or blender, blitz all of the chutney ingredients (cumin powder, red chile powder, and salt) along with the peanuts into a coarse powder. Keep in a zip-top bag or tightly sealed jar.Indian peanutty noodlesCook the noodles according to the instructions on their packet and set aside. Keep half a cup of water in which you boiled the noodles.Heat the vegetable oil in a skillet. Add half of the scallions and let cook for a minute. Add broccoli and sauté for 5 minutes. Feel free to add broccoli stems too. Follow with red bell pepper for about 3 to 4 minutes. (We want both these vegetables to lose their raw flavor, yet still have a bite.) Feel free to substitute with vegetables of your choice as long as the vegetables retain some bite, shape and do not become mushy. Carrots, red onions, snap peas, zucchini, water chestnuts, baby corn, mushrooms, French beans are great substitutes. Add peanut chutney and mix well, followed by the soy sauce, and sauté till the sauce coats all of the vegetables.Add boiled noodles and mix till the noodles are coated evenly with the soy sauce/peanut chutney mixture. Pour some of the starchy noodle water if you like your noodles wetter.Garnish with rest of the scallions and serve hot with fresh red pepper chile garlic sauce on the side.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeFor the rajma masala base2 tbsp ghee (or coconut oil)1 onion, finely chopped4 garlic cloves, finely chopped2in piece of ginger, peeled and finely chopped1 green chilli, finely chopped½ tsp ground turmeric½ tsp chilli powder1 tsp garam masala1 tsp cumin seeds2 x 400g tins pinto or borlotti beans1 x 400g tin chopped tomatoesFor the saag aloo topping2lb 4 oz small new or red skin potatoes (large ones cut in half)1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped1 ¾oz ghee (or unsalted butter)1 tsp cumin seeds1 tbsp black mustard seeds1 tsp ground turmeric7oz baby spinach, washedTo make the rajma masala base, heat the ghee or coconut oil in a large pan.Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet.Add the garlic, ginger and chilli and cook for another 5 minutes.Add the spices to the pan and stir for a couple of minutes until it all smells fragrant.Stir in the tinned beans and their liquid, the tomatoes and 14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.Preheat the oven to 400F. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 3½fl oz water, the potatoes, cauliflower and half of the spinach.Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining ghee and drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Referenced in this episode Check out her book, Classic Indian Vegetarian and Grain Cooking  for the recipes mentioned in this episodeGenius-Hunter Extra CreditMake Julie's Sarsoon ka Saag recipe from last week's conversation and watch Kristen make it (food52)Check out ALL the Green Scene articles and recipes on the Food52 blogMore! Food52 Cannabis recipes: What to serve at a Cannabis Dinner PartyHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

This is a special bonus episode of Burnt Toast featuring an episode of The Genius Recipe Tapes. If you enjoyed listening, subscribe to The Genius Recipe Tapes wherever you get your podcasts.  Referenced in this episode Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie SahniWatch this recipe (food52)Classic Indian Vegetarian and Grain CookingGenius-Hunter Extra CreditJulie Sahni's Curried Avocado with Garlic and Green ChilesLearn Indian cooking from the master herself - Take a cooking class with JulieHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

This is a special bonus episode of Burnt Toast featuring an episode of The Genius Recipe Tapes. If you enjoyed listening, subscribe to The Genius Recipe Tapes wherever you get your podcasts.  Referenced in this episode Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie SahniWatch this recipe (food52)Classic Indian Vegetarian and Grain CookingGenius-Hunter Extra CreditJulie Sahni's Curried Avocado with Garlic and Green ChilesLearn Indian cooking from the master herself - Take a cooking class with JulieHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie Sahni (watch this recipe)Classic Indian Vegetarian and Grain CookingGenius-Hunter Extra CreditJulie Sahni's Curried Avocado with Garlic and Green ChilesLearn Indian cooking from the master herself - Take a cooking class with Julie Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

 SPICE IT UP Indian Cooking Class Forget those jar sauces and ready- made pastes that you can buy in supermarkets. If you want a real curry, you'll need to make it yourself but aren't they complicated? Well they can be but that's why you need an Indian cooking class. Ian's spice kit is named after Christine Manfield's new cookbook called 'Indian Cooking Class.' If you're a bit daunted by Indian recipes then would be chefs would find this very useful. In this segment Ian takes us through what some of the most often used spices are in Indian cooking and why they are so important to Indian cuisine.  Some of these are: Ajowan seed Methi or Fenugreek leaves. Panch phora- a spice blend Chaat masala is a spice blend containing cumin, black salt, fennel seed, amchur or green mango powder, and garam masala-(fennel,caraway, cinnamon, cardamom, cloves and pepper) and Asafeotida.. Gunpowder spice blend. I have now tried the 'butter chicken recipe twice for this book and give a 5 star rating. As good as if not better than restaurant butter chicken. You start off making a roux with chick pea powder and canola oil Then marinate chicken pieces in a spice blend that is made from a ginger/garlic paste, kashmiri chilli powder, turmeric, garam masala, sea salt flakes, methi, and cardamom ground. Add the spices to yoghurt and coat the chicken, then marinate for at least 4 hours. Butter Chicken-photos M Cannopn Let's find out more by listening to the podcast. I'm talking with Ian Hemphill from www.herbies.com.au Well now you know what some of those weird sounding spices are that are used in Indian curries. You don't have to buy the book and the spice kit, but it's a way to kickstart your armchair journey to the spices and curries of India. If you have any feedback email realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675

Lavanya Narayanan's culinary heart is deeply rooted in both Indianapolis and India. Her family found a unique community of immigrants and ties to their shared Tamil culture in the Midwest: sharing music, holidays, and (of course) food. In this episode, Lavanya and her mother Bhooma share the origin story of a baked cabbage dish that brought with it a chosen family. If you're hungry for more of this story, you can read Lavanya Narayanan's original essay “The 'Cabbage Bake' That Brought Together a Community of Immigrants,” published by Food52. My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Arati Menon's voice is a part of every episode of My Family Recipe. Her empathy and humor tie together the threads of diverse family recipes into the beautiful tapestry that is this series. In this episode, Arati takes her seat on the opposite side of the mic. HRN's Julia Child Foundation Fellow, Kelly Spivey invites listeners to get to know the show's host, her own family recipes, and what has drawn her to tell these stories. My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Christine Manfield's love affair with India and Indian food goes back more than thirty years. Extensive travel and a brilliant culinary mind, marked by an insatiable curiosity has culminated in a book that goes beyond what we think of as Indian food.Indian Cooking Class brings together everything Christine has learned and all recipes she has collected into a guide to Indian cuisine that opens up new worlds for the home cook. From classic curries to new takes on salad, recreating irresistible snacks and refreshing our taste for seafood and desserts, this is a book for everyone and all dietary persuasions looking for a way into one of the world's great cuisines.In this episode Gregory Dobbs talks to Christine Manfield about using Indian spices successfully, making the distinction between spice and heat, looking beyond Vindaloo and Butter Chicken and opening a window on the vast and varied world of Indian cuisine.

This week my guest is chef Keith Sarasin. With his business, The Farmers Dinner, Keith and other guest chefs bring a multi-course dinner out to the farms of New England. Keith also has a deep love and respect for Indian cooking, which he expresses through his Indian-inspired pop-up experience Aatma. On his More Than Masala podcast, he and co-host Ragini of Third Culture Cooks, take a deep dive into a singular spice. And while we didn't even get into it on the show, Keith has published a number of cookbooks. On this episode, we discuss farm-to-table cooking, and being a responsible chef as it relates to your community and the environment. We talk about food waste, educating your customers, cultural appropriation, and mental health. And of course, we talk about Indian cooking, and his podcast. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.===========Keith Sarasin===========Keith's InstagramKeith's WebsiteKeith's FacebookRecommended Reading: India: The Cookbook, The Illustrated Foods of India, Prashad Cooking with Indian MastersChef to Know: Chintan Pandya================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear's personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Dr. Kanchan Koya is on a mission to demystify spice, food and the way we eat.The Harvard. trained molecular biologist is also the author of Spice, Spice Baby - 100 receipes for your family table.Find more about her amazing work here:https://www.spicespicebaby.com/about/www.charukumarhia.com www.charukumarhia.com

In this episode, our 2Gs, the Gourmands & Geeks, Sadaf and Archit are out-geeked by the presence of food science writer Krish Ashok. Krish is the author of ‘Masala Lab: The Science of Indian Cooking'. They are covering:1. Krish's childhood food influences and journey into food writing.2. Why everyone would benefit from knowing some food science.3. How Indian grandmothers' wisdom is more often than not scientifically sound.4. How evolution has influenced what we eat and how we eat.5. Why not everything mentioned in scientific journals about food is accurate.6. Biryani (do we need to say more?)So sit back, relax and get ready for an enjoyable (unlike school) science lesson with our 2Gs and Krish. Important links to geek out more:Masala Lab by Krish Ashok(https://www.amazon.in/Masala-Lab-Science-Indian-Cooking/dp/0143451375)Unpacking Comfort Food - Livemint by Archit (https://bit.ly/3gXc5nd)How chilies flavour food and make you ask for more(https://bit.ly/3zLSJKa)Chesterton's Fence: A Lesson in Second-Order Thinking(https://fs.blog/2020/03/chestertons-fence/)An Expert Called Lindy By Nassim Taleb(https://medium.com/incerto/an-expert-called-lindy-fdb30f146eaf)What is the science of mangoes?(https://bit.ly/3d1xaM8)Find Krish Ashok's blog: (https://krishashok.me/)Instagram: (https://www.instagram.com/_masalalab/)Twitter: (https://twitter.com/krishashok)You can follow Sadaf Hussain & Archit Puri on their Instagram handle:@sadaf_hussain @thehustlinggluttonYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at http://www.ivmpodcasts.com/

Where do you come from? It's a question that immigrant communities of color get asked constantly. But the answer is often not simply about a place on a map. It can be tied to identity, immigration, career, family... and even food. In this episode from NPR's audio and video series Where We Come From, New York Times food writer Priya Krishna tackles this question with her mother, Ritu. They explore assimilation through food and why dal represents comfort for their family. You can follow us on Twitter @NPRItsBeenAMin and email us at samsanders@npr.org.

In this episode of the 2AUTHENTIC podcast, my guest Priya Sharma speaks about change, challenges and cultural pressures on her path to happiness and success. Priya (@himynameispriya) and her partner Sid have given up a careers as mining engineers to travel Australia in a van. Since then, Priya has started a family business selling a unique spice mix. She shares her recipes and adventures with more than 550,000 followers on TikTok.

In this episode, our 2Gs, the Gourmands & Geeks, Sadaf and Archit talk about an ingredient that defines Indian cooking in the 21st century: Mirchi. Just because the vegetable vendor hands some for free (just like dhaniya) doesn't mean it's not interesting. They talk:-Vasco De Gama and the Portuguese connection with chillies-The evolutionary psychology of why Mirchi makes us feel the heat-Why we love spicy food even though it hurts and burns us.-The difference between chilli and Pepper-The medicinal properties of Mirchi-How we measure the hotness level of chillies and the hottest chilli of IndiaSo sit back and order some chicken chilli or vindaloo or simply bite into a green chilli while you listen to some hot takes on India's favourite seasoning.Important links to geek out more:Book: The Flavour of Spice by Marryam H. Reshii(https://amzn.to/3x8pLTv)Book: Spice: The History of a Temptation by Jack Turner(https://amzn.to/3gmiHNf)Book: Masala Lab: The Science of Indian Cooking by Krish Ashok(https://amzn.to/3fWuy2N)Video: Red Hot Chili Pepper - The History by Vir Sanghvi(https://www.youtube.com/watch?v=6r6bPu0O5I8)Video: Top 10 HOTTEST Peppers on Earth!(https://www.youtube.com/watch?v=DLKEM2TRDwQ)Chillies – The Prime Spice – A History by Dr. Indu Mehta(https://bit.ly/3i8sQxJ)How potatoes and chillies conquered Indian cuisine by Anil Paralkar(https://bit.ly/3vJHjnW)Chillies: The ingredient that unites India and China by Vikram Doctor(https://bit.ly/3vDSH4L)You can follow Sadaf Hussain & Archit Puri on their Instagram handle:@sadaf_hussain @thehustlinggluttonYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at http://www.ivmpodcasts.com/

In episode ten of the 2AUTHENTIC podcast, my guest Nisha Balsara shares her experience of growing up as a biracial South Asian woman in Texas. We touch on topics such as racism, colonialism, white supremacy and cultural identity.

Monisha's journey cooking and eating fresh, healthy food started long before she joined Instagram. In India, she worked as a naturopath, as an aerobic instructor and a yoga teacher. Life changed when her family and she decided to move to New Zealand. They began their journey in Invercargill where Monisha was unable to resurrect her career in naturopathy and started working in a meat and freezing works. A seven-month stint at the local Pita Pit reminded her how much she loved being around fresh food and simple flavours. So, when they moved to Rotorua a few months later, Monisha continued to work in hospitality. But then she got sick. To help her body recover, Monisha resorted to making lots of smoothies. "When it came to food, I always something a bit extra, so I'd make these pretty layered smoothies", says Monisha. When her son saw her pretty creations, he opened an Instagram account for Monisha. "I had no clue what I was doing. If you scroll down 1000 posts you will see I didn't even know how to write hashtags correctly. But I learned. And I made friends. And then companies started approaching me to give them ideas for dishes. But it's the smoothies that got me started".On the episode we talk about:Being real on social mediaFrom influencer to recipe developer, the journeyAdding colour to food and how that can change your mealFollow Monisha and her colourful, fresh food on Instagram

On this episode of the podcast we are in conversation with Krish Ashok, author of the fascinating new book Masala Lab: The Science of Indian Cooking. In Ashok's words, the book attempts to bring an engineering approach to Indian cooking, breaking down the physics and chemistry of some of its key processes and adopting an algorithmic approach to the combination of its vast array of ingredients. That may sound daunting at the outset and you may ask, why do we need a scientific approach to cooking? Isn't it all skill and craft handed down and over generations and innate feel? That is where masala lab attempts to change your perception of Indian cooking. You can either spend years in the kitchen trying to master that innate feel, as all experienced cooks in our families did or you can follow recipe books that can give you a method but not even come close to conveying the craft. If you fall somewhere in between these two approaches, then Krish Ashok has a lot of lessons for you. Want to get more from The Hindu on books? Subscribe to our weekly newsletter here (Newsletter Subscription) Write to us with comments and feedback at socmed4@thehindu.co.in

Anjarai petti or the Masala box is one of the most traditional system in Indian Cooking.

In this episode, Krish Ashok returns to the Filter Koffee Podcast, only this time as an author. His book - Masala Lab has taken social media by storm and is off to great reviews. The book explains the science behind Indian cooking and it is a playbook on practical science as much as it is on food. Karthik discusses how the book came into being and the various inspirations that led him to it. They also speak about passions and how Ashok conquers time, in his pursuit of multiple passions like music, humor, food and also his day job in reimagining the workplace. This episode has a unique format where there is an AMA section as well. Various celebrities and people on Twitter have asked Ashok questions about cooking, time management and pursuing passions - both art and science.Follow Krish Ashok on:Blog: https://krishashok.meTwitter: https://twitter.com/krishashokMusic: https://soundcloud.com/krishashokYou can also buy his Book - Masala Lab: The Science of Indian Cooking here:(https://www.amazon.in/Masala-Lab-Science-Indian-Cooking/dp/0143451375/)Tweet to Karthik Nagarajan (@The_Karthik): The_Karthik and follow his WordPress handle here (filterkoffee.com).You can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at http://www.ivmpodcasts.com

Krish Ashok and Pavan Srinath explore the science, knowledge, and the wonder of Indian home cooking, on Episode 157 of The Pragati Podcast.Krish Ashok (@krishashok on Twitter) reimagines the future of work and workspaces by day, but has done a range of incredible things in his free time. He has been one of India's funniest bloggers over the last two decades: Doing Jalsa & Showing Jilpa -- www.krishashok.me . He is a composer and performer of music -- www.soundcloud.com/krishashok . Over the last few years, he has been exploring and explaining food science and Indian home cooking from a fresh perspective.Ashok has written his first book, Masala Lab: The Science of Indian Cooking, published by Penguin India in December, 2020. It is available at https://amzn.to/3qXxi3PFor more links to books, articles, and podcast episodes related to the discussion, please visit tiny.cc/pragati157For all queries and feedback, email us at pragatipod@gmail.com or reach out to host Pavan Srinath at @zeusisdead on Twitter: twitter.com/zeusisdeadFollow The Pragati Podcast on Instagram: instagram.com/pragatipod & Twitter: twitter.com/thinkpragati & Facebook: facebook.com/thinkpragatiThe Pragati Podcast is made possible thanks to the support of The Takshashila Institution and the Independent Public-Spirited Media Foundation (IPSMF).

In this episode of the tastes of India podcast, we will be making Litti Chokha recipe. Litti Chokha is a famous recipe from Bihar and uses wheat flour and sattu as the primary ingredients.

Join Mandela as she wanders around a chaotic cooking competition in Southwestern India a stones throw from the Arabian Sea. Mandela interviews numerous chefs from all regions of India in regards to their geographic location, technique, favorite spices, lineage & available ingredients. Covering masalas, doshas, roti, biryani, alcoholic coconut beverages, vegetable curries & tandori meats. See acast.com/privacy for privacy and opt-out information.

Archna Malhotra Becker grew a passion for home cooked, authentic Indian meals into a family business, and then a personal business.Her restaurant Bhojanic is wildly popular in the Atlanta area - and has grown to include cooking classes, a food truck and other avenues.  Find more about the chef here:https://www.bhojanic.com/www.charukumarhia.com www.charukumarhia.com

This week’s show is all about authentic and healthy Indian cooking. Indian food has always been a bit of a mystery to me, but my guest today explains the diverse and delicious cuisine of India in an easy and understandable way. If the extent of your Indian cooking knowledge revolves around the word “curry,” then you don’t want to miss today’s show!   Madhu Gadia is a leading authority on Indian cooking and the author of The Indian Vegan Kitchen. Madhu is the mother of two grown children, grandmother, and a fellow registered dietitian. She’s also the voice behind the must-visit website, Cuisine of India.com. Hope over to Madhu’s website to see her delightful cooking videos, blog posts, and recipes. Think of it as your one-stop-shop for all things Indian cooking. On today’s show, you’ll hear about her life as a child around the kitchen table in India, her favorite family recipes (hint: you’re going to need some chickpeas!), and how you can set up a nourishing Indian pantry in no time, including the six spices you’ll need to make traditional Indian dishes. We’ll also talk about the exciting recipes in Madhu’s latest book.    Show Highlights:   Madhu’s life in Ames, Iowa, her work, and her family How Madhu feels comfortable in both Indian and American culture The biggest differences in the regions of northern India and southern India are the staple grains; wheat is prevalent in the north and west, and rice is used mainly in the south and east Misconceptions about “curry” in Indian cuisine: Is it a spice or a dish? Madhu’s Creamy Mushroom Curry, a side dish with no cream, is made with onions, ginger, garlic, green chiles, almonds, cashews, mushrooms, turmeric, salt, and cayenne pepper Starter spices for Indian cooking include turmeric, cumin seeds, ground coriander, cayenne pepper, garam masala, and black mustard seeds What is garam masala? A flavorful spice blend of cloves, ginger, cumin seeds, and cardamom; it’s “heating” to the body and good for health and digestion Other basics for the Indian pantry include onions, ginger, garlic, green chiles, beans, whole wheat flour, lentils, chickpeas, and basmati rice Madhu’s first cookbook, Light and Luscious Cuisine of India, was published in 1997; it was later republished and renamed New Indian Home Cooking Why Indian cooks add asafoetida (a spice) to most bean dishes  Madhu’s favorite Indian recipe: Quick Chickpea Curry, which brings all the flavors of India with canned chickpeas, onions, cumin seeds, ginger, chopped tomatoes, turmeric, ground coriander, cayenne pepper, salt, garam masala, and lemon juice; it’s ready in 15 minutes and goes well with rice for a quick meal “Masala”--a general Indian term for a dry spice blend “Dal”--a general Indian term for a dish with beans Madhu’s life as a young girl growing up in India The prevalence of vegetarianism among Indian people Madhu’s Pea and Tofu Curry made with tofu, frozen peas, onions, ginger, garlic, green chiles, tomato sauce, cumin seeds, almond meal, white poppy seeds, turmeric, coriander seeds, garam masala, and cilantro Madhu’s favorite Indian desserts: Jalebi (a dessert similar to funnel cake) and Almond Halwa, which is made with roasted almond meal and a syrup of sugar, water, and cardamom Kid-friendly, starter recipes to try in Madhu’s book: Potato Flatbread and Veggie Noodles     Resources:   Cuisine of India: Madhu's website Madhu's Quick Chickpea Curry Madu's YouTube cooking channel Madhu on Instagram

This week’s show is all about authentic and healthy Indian cooking. Indian food has always been a bit of a mystery to me, but my guest today explains the diverse and delicious cuisine of India in an easy and understandable way. If the extent of your Indian cooking knowledge revolves around the word “curry,” then you don’t want to miss today’s show!   Madhu Gadia is a leading authority on Indian cooking and the author of The Indian Vegan Kitchen. Madhu is the mother of two grown children, grandmother, and a fellow registered dietitian. She’s also the voice behind the must-visit website, Cuisine of India.com. Hope over to Madhu’s website to see her delightful cooking videos, blog posts, and recipes. Think of it as your one-stop-shop for all things Indian cooking. On today’s show, you’ll hear about her life as a child around the kitchen table in India, her favorite family recipes (hint: you’re going to need some chickpeas!), and how you can set up a nourishing Indian pantry in no time, including the six spices you’ll need to make traditional Indian dishes. We’ll also talk about the exciting recipes in Madhu’s latest book.    Show Highlights:   Madhu’s life in Ames, Iowa, her work, and her family How Madhu feels comfortable in both Indian and American culture The biggest differences in the regions of northern India and southern India are the staple grains; wheat is prevalent in the north and west, and rice is used mainly in the south and east Misconceptions about “curry” in Indian cuisine: Is it a spice or a dish? Madhu’s Creamy Mushroom Curry, a side dish with no cream, is made with onions, ginger, garlic, green chiles, almonds, cashews, mushrooms, turmeric, salt, and cayenne pepper Starter spices for Indian cooking include turmeric, cumin seeds, ground coriander, cayenne pepper, garam masala, and black mustard seeds What is garam masala? A flavorful spice blend of cloves, ginger, cumin seeds, and cardamom; it’s “heating” to the body and good for health and digestion Other basics for the Indian pantry include onions, ginger, garlic, green chiles, beans, whole wheat flour, lentils, chickpeas, and basmati rice Madhu’s first cookbook, Light and Luscious Cuisine of India, was published in 1997; it was later republished and renamed New Indian Home Cooking Why Indian cooks add asafoetida (a spice) to most bean dishes  Madhu’s favorite Indian recipe: Quick Chickpea Curry, which brings all the flavors of India with canned chickpeas, onions, cumin seeds, ginger, chopped tomatoes, turmeric, ground coriander, cayenne pepper, salt, garam masala, and lemon juice; it’s ready in 15 minutes and goes well with rice for a quick meal “Masala”--a general Indian term for a dry spice blend “Dal”--a general Indian term for a dish with beans Madhu’s life as a young girl growing up in India The prevalence of vegetarianism among Indian people Madhu’s Pea and Tofu Curry made with tofu, frozen peas, onions, ginger, garlic, green chiles, tomato sauce, cumin seeds, almond meal, white poppy seeds, turmeric, coriander seeds, garam masala, and cilantro Madhu’s favorite Indian desserts: Jalebi (a dessert similar to funnel cake) and Almond Halwa, which is made with roasted almond meal and a syrup of sugar, water, and cardamom Kid-friendly, starter recipes to try in Madhu’s book: Potato Flatbread and Veggie Noodles     Resources:   Cuisine of India: Madhu's website Madhu's Quick Chickpea Curry Madu's YouTube cooking channel Madhu on Instagram

#newepisodealert Our latest episode is now live! On this episode, we share some of our swaps to make #Indianfood relatively healthy. We give some tips and tricks on how to making cooking as stress-free as possible, while still eating healthy and nutritious food. We also talk about some of our favorite appliances that we use on a day to day basis to cook and eat #healthyfood. A huge shoutout to @iamrajmaheshwari a.k.a. Gheewala from NY for Vrindavan Ghee...we absolutely love this brand of ghee to cook/finish our food with

This week Janine catches up with olive's new columnist and Indian cooking expert Maunika Gowardhan. They discuss her fascinating journey to her present career in food writing and she shares some of the secrets she's learnt along the way. We find out why cooking onions properly is the Holy Grail of Indian cookery, how to balance dishes with different souring agents and why you don't need cream to add richness to a dish. See acast.com/privacy for privacy and opt-out information.

Introduction to indian cooking podcast --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Today's episode is all about Indian cooking!I chat with Meena from Hooked on Heat who shares her tips and tricks for getting started with Indian cooking at home.Meena is a freelance food writer, recipe developer and cooking instructor based in, Ontario, Canada. She is also the author of two cookbooks, Knack Indian Cooking and 500 Indian Dishes. Not only does she try to simplify traditional cooking methods without compromising on taste, but she also loves to experiment with different ingredients and infuse flavours from the East and West.The recipes on her food blog, Hooked on Heat, are inspired by classic Indian dishes and dressed up to suit our modern tastes. She enjoys creating recipes to meet with the increasing demands of quick and simple everyday meals.She started her series ‘Indian Cooking 101’ on her blog many years ago, to bust the myth that Indian cooking is just too hard. Through this series, she shares how to make basic Indian food, beginning with the essentials and slowly moving up to a point where you will be confident enough to throw in a pinch of this and a dash of that.You'll get so much out of today's episode!Get all the links discussed in today's episode by visiting the show notes - cookitrealgood.com/47.

From the archives (2008): a conversation with Raghavan Iyer, author of "660 Curries: The Gateway to Indian Cooking."

Straight out of New Delhi.... crazy guest named Hari Narayan! India is a mixing pot of different, yet surprisingly similar cultures, languages, and traditions. With different states having completely different written and spoken languages. To the sheer variety of spices and ingredients used in Indian Cooking. As a Southern Indian by blood living in Northern India, Hari was in the middle of it all.

Madhur Jaffrey is more than an icon. As Padma put it at this year’s Cherry Bombe Jubilee Conference, “She is the greatest living writer on Indian food—ever.” Padma, the Top Chef star and best-selling author, interviewed Madhur at Jubilee and it was a riveting conversation that touched on a wide range of topics: protesting with Mahatma Gandhi, working with the legendary cookbook editor Judith Jones, facing discrimination as an Indian actress, and cheering on the young women championing both Indian food and representation today, like Priya Krishna and Meera Sodha. Madhur, who has written dozens of cookbooks, published her latest this spring, *Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot. * Introducing Madhur and Padma are Suzanne and Michelle Rousseau. The sisters and culinary superstars from Jamaica are the authors of the cookbooks Provisions and Caribbean Potluck. Stay tuned to hear who Ellen King of Hewn in Evanston, Illinois, thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Is there such a thing as too much Priya Krishna? We certainly don’t think so! The journalist, Cherry Bombe contributor, and author of the hit cookbook, Indian-ish: Recipes and Antics from a Modern American Family, visits Cherry Bombe HQ to catch up with host Kerry Diamond. They discuss favorite recipes, Bon Appétit YouTube videos, and how Priya’s life has changed since her book was published this past spring. In the second half, we’ll hear Priya’s talk from our Jubilee 2019 Conference with an introduction by Brooke Caison of Ovenly. Stay tuned to hear who writer Lauren Elyse Garcia thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

In conversation with Anusha Balasubramanian. Anusha spends her days as an executive assistant at a Philadelphia investment firm, but her greatest passions are books, cooking, and her mother's idli. Lauded as the ''queen of Indian cooking'' (Saveur), Madhur Jaffrey is largely credited for bringing her home country's cuisine to America with 1973's An Invitation to Indian Cooking. She has since authored more than a dozen James Beard Award–winning cookbooks. Also an acclaimed actor, Jaffrey won the Silver Bear for Best Actress at the 1965 Berlin Film Festival for her role in the Merchant Ivory film Shakespeare Wallah. With more than 70 easy-to-replicate recipes, her new cookbook offers a guide to making Indian cuisine with one of America's new favorite kitchen gadgets. Join us to hear stories from her long and varied career. (recorded 5/10/2019)

Wondering what’s so different about Indian Cooking and why Indian recipes are so unique and different from a lot of the others recipes from around the world? Here we look at Indian-ness from 3 different perspective – our culture, our knowledge about food and our spices and how their combination changes the arithmetic in cooking; a short introduction to what you can expect from "Tadka Laga Ke"

In the introduction to his new cookbook, Season: Big Flavors, Beautiful Food, Nik Sharma writes: “Mine is the story of a gay immigrant, told through food.” Nik was born in India, but left his native country for the United States in part because he wanted greater opportunity to be himself. In his cookbook, popular food blog, and columns for the San Francisco Chronicle, he does just that. Nik takes American classics like egg salad, and experiments with incorporating the Indian spices and cooking methods of his childhood. On this episode of Bite, Maddie talks to Nik about identity, chai, and why he cringes whenever he hears the word “fusion.”

Tweet LIVE this Sunday, August 19th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio will be a special episode hosted by Chetna Macwan the founder of Spice Culture Cooking, an Indian Cooking instructor, and an award winning chef. She will be joined by Small Bites Radio's resident #Vegan Chef Christina Martin. They are thrilled to welcome Jesse McDonald and Cole Forrest of New Wing Order Food Truck who serve award-winning wings and Southern grub. New Wing Order is a hot wing focused food truck hitting the streets of Memphis! In addition to award-winning wings, they offer delicious dishes like Buffalo Chicken Tacos and BBQ Nachos. It started as a group of friends who loved hot wings – fried, grilled, smoked – you name it, they ate it. They would count down the days to the Southern Hotwing Festival. The event is like no other, featuring more than 70 competition cooking teams making the best wings in the South. They'd go each year, partake of amazing wings, and watch as a new team was crowned Grand Champion. After years of developing their own recipes, they decided to throw their hat in the ring and began competing. They made finals their inaugural year competing in the Southern Hot Wing Festival. After a couple more years of creating and perfecting new flavors, they took home the Grand Championship in 2015, Third Place in 2016, the Grand Championship in 2017, and Second Place in 2018! One of the team members, Jesse McDonald, had been working in the culinary industry for years and looked at the success at the festival, the biggest one of its kind in the South, as a sign these wings should be available to Memphians year round. Then in studio is Madura Sotolongo, the Founder of The Chai Bar. She came to the U.S. as a graduate student of Financial Engineering at Temple University in the Summer of 2014 after completing her undergrad in Math and master's in International Business in India. She ended up getting an 8 am desk job at Comcast as a Data Analyst right after her graduation. While at work she got Chai tea cravings and would often go to coffee shops in search of a good cup. She soon realized that if she wanted a real cup of Chai she would have to brew her own. This led Madura to brew for her friends as well and she really enjoyed sharing Chai and culture with an expanding group of friends and Chai lovers. She left Comcast in the spring of 2017 to start working on The Chai Bar and was up and running in farmers markets that fall. Her love for all things Chai and disappointment at the lack of availability of good Chai at coffee shops drove her to quit her job and purse this dream of introducing a real cup of Chai in American lifestyle. Chai is a most loved and served Indian drink and Madura says, it takes practice and patience to brew this surprisingly simple drink to make. A fresh and delicious cup of Chai is a work of alchemy. The Chai Bar in Philadelphia welcomes you to experience this wonderful experience called Chai in its most authentic form made from freshly ground spices with love and recipes that's been handed down generations over centuries. So, don't forget when you sip a cup of Chai it's not just a blend of spices and tea with milk, it's the amalgamation of popular culture, tradition, diversity, history and stories in one cup! Also in studio will be Natasha Bhalla a Health & Wellness Coach for Prana Wellness & Health. Natasha has fused her knowledge, experience and passion into programs and workshops that empower individuals to take control of their health and wellness. Through vital nutrition and self-care techniques, Natasha offers the knowledge and skills necessary to increase prana, a Sanskrit word that mean “life force energy,” which is critical to feeling well and happy. Natasha's mission is to help women and men become their healthiest versions naturally. A breast cancer survivor and thriver, Natasha is well-versed in healing the body through nutrition, meditation, and is a Reiki practioner. She uses different modalities that foster physical, mental and emotional wellness, as well as, energetic healing in her clients. Natasha has been in the beauty industry for more than 15 years and has experience both behind-the-chair as a makeup artist and as a marketing and communications professional, giving her great insight into cosmetologists' lifestyles and needs. A graduate of the Institute for Integrative Nutrition, Natasha gained her Health Coaching certificate in 2011 and prior to this, she graduated as a Makeup Artist from the Christine Valmy International School Institute. Natasha attended Pace University for her undergraduate studies and has a BA in Mass Communications and Marketing. Now that is what I call a show! Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products and will be visiting Del Frisco's Double Eagle Steakhouse and New York Jets with a report on both TBA. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy and Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. https://wildfireradio.com/small-bites/ After the show this week, we hope everyone has a great rest of summer and a Happy Labor Day. Derek and the Small Bites crew will return for your listening pleasure Sunday, September 9th at 635pm for more foodie fun. See you then! The post Small Bites – Episode 92 appeared first on Wildfire Radio.

Erin and Jennifer review three international cookbooks and review one recipe from each. The books reviewed in this episode are Lidia’s Celebrate Like an Italian by Lidia Bastianich, Mastering the Art of Japanese Home Cooking by Masaharu Morimoto, and Chai, Chaat, and Chutney by Chetna Makan

Sameen Rushdie took Britain’s culinary world by storm when Indian Cookery was first published in 1970. Now, with the re-publishing of her classic cookbook, Sameen introduces a younger generation to the vastly diverse world of Indian cuisines. Read the transcript at https://www.quickanddirtytips.com/house-home/food/redefining-indian-cooking-with-sameen-rushdie Check out all the Quick and Dirty Tips shows: www.quickanddirtytips.com/podcasts FOLLOW CLEVER COOKSTR Facebook: https://www.facebook.com/CookstrCooks Twitter: https://twitter.com/cookstr Pinterest: https://www.pinterest.com/cookstr/

S1E43: Biryani By Christian. Badassery By Sonia. Recipe: Lamb Biryani Get full ingredient lists Sunday mornings, plus calorie and macronutrient counts for all CWM recipes, on my Patreon page! For tonight's recipe, you'll need: EQUIPMENT: lg pan, lg pot, stirring spoon, cutting board, sharp knife, can opener, regular tablespoon BASICS: salt, pepper, olive oil MEAT: 1 lb ground lamb PRODUCE: 2 cups spinach, 3-5 cloves garlic, 1 inch chunk ginger, 5-6 sm potatoes, 1 yellow onion, 3-5 mint leaves, 1/2 lime CANS & JARS: 2 sm cans chopped green chiles DAIRY: 3 Tbsp greek yogurt DRY & PACKAGED: 1 cup basmati rice ADD'L SEASONINGS: garam masala, turmeric

Tweet LIVE this Sunday, April 29th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio Derek returns from I LOVE NEW YORK and Visit Myrtle Beach, South Carolina and the show has a foodie wonderland and feast for the ears with one of our biggest lineups ever. In honor of National Grilled Cheese Month (April), we are thrilled to welcome Chef Katie Lee, the ultimate comfort food expert and co-host of the Emmy nominated Food Network's The Kitchen and the Cooking Channel's Beach Bites with Katie Lee. She shares ways to elevate your comfort food experience with delicious grilled cheese sandwich mashups that are easy to make at home. Lee is a member of the Feeding America Entertainment Council, an ambassador for 96 Elephants, on the board of the Food Bank of New York, works closely with the Wildlife Conservation Society, and she has also volunteered for Les Dames d'Escoffier Int'l (LDEI), an organization that educates and mentors women in the culinary profession. What an honor! Then we are so happy to welcome Siri Daly of food blog Siriously Deliciousto talk about her new cookbook "Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook" from Oxmoor House Books. Like many of us trying to feed our families, Siri Daly is a very busy cook. As a mother of three under the age of 10, Today Show food contributor, and wife of a bicoastal traveling man, Carson Daly ("The Voice" host and TODAY show co-host), Siri often doesn't know which end is up. Siri is not a serious cook, but she is serious about her food—and what she serves her family, friends and loved ones. Siriously Delicious is organized by how a busy mom gets through her day—breakfast, lunch, happy hour (her favorite!), dinner with sides, and dessert. Siri's recipes are created with three goals in mind: to create food that is delicious and satisfying for both kids and adults, to prepare dishes packed with traditionally comforting flavors and ingredients (think cheese, avocado, chocolate!), and to make each recipe approachable for even a novice cook—no trips to specialty food stores are required. Whether you're looking for easy-to-cook recipes your kids will devour, such as mouth-watering Bacon Pizzadillas, or you're dying to relax with a Spicy Grapefruit Cocktail when the days feel too long, this cookbook has a recipe for every occasion. Siri also includes extra tips to make your time in the kitchen easier: Siriously Simple offers a hack or time-saving tip, Siriously Sinful details how to make something even more indulgent, Siriously Nutritious explains how to make something healthier, and Siriously Mini advises how to satisfy the kiddos. Filled with Siri's often hilarious anecdotes, Siriously Delicious will not only feed your family's bellies but hopefully deliver a belly laugh along the way. We can't wait! Keeping the fun going, joining us as well is Justin Chapple the Culinary Director of Food & Wine and host of Food & Wine's video series Mad Genius Tips to talk about his new book “Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious” from Houghton Mifflin Harcourt Time Inc. Books. Before joining FOOD & WINE, he graduated from the The French Culinary Institute and worked under Chef Alain Allegretti in New York City, but Justin Chapple knows how people really cook at home. He grew up with a large family, first learning kitchen tricks from his grandmother who made do with whatever they had, and she made the food delicious. In his job as the Culinary Director of the test kitchen, he's often asked to take recipes from superstar chefs (think David Chang and Thomas Keller) and simplify them for home cooks. Now he is putting all of his expertise to good use in Just Cook It!, a collection of 125 mouthwatering recipes like Avocado Pizza with Dukka and Stovetop Mac-n-Cheese with Bacon Breadcrumbs, with Justin's signature time-saving tips and hacks throughout. AMESOME!!! All this cooking has us needing a drink. Tim Herlihy, the United Staed Ambassador for Tullamore Dew will be on to talk about their latest innovative release: Tullamore D.E.W. Caribbean Rum Cask Finish. Available now in the U.S. market, the new variant consists of the brand's signature Irish whiskey, Tullamore D.E.W. Original, finished in barrels previously used to age Demerara rum. Tullamore D.E.W. Caribbean Rum Cask Finish is inspired by the brand's new global vision, “Beauty of Blend,” which champions the ways in which blends of all kinds impact our whiskey and our world for the better. In the 16th and 17th centuries, more than 50,000 Irish immigrants settled in the West Indies where a tradition of Irish whiskey distilling blended with local rum production and expanded the business globally. Reflecting this unique history, the product's packaging is inspired by antique Caribbean trade maps, passport stamps and travel journals. Tullamore D.E.W. Caribbean Rum Cask Finish is a permanent addition to the Tullamore D.E.W. collection and joins an impressive innovation line-up, including the Tullamore D.E.W. Original, 12 Year Old Special Reserve, 15 Year Old Trilogy and 14 and 18 Year Old Single Malts as well as the seasonal Tullamore D.E.W. Cider Cask. What a treat! Let's top all of this food and drink greatness with a treat. This treat will be a little different as a robot will serve it to us. Joining us to talk about this technology advancement is Reis and Irvy's's Chaiman Nick Yates. Reis & Irvy's a subsidiary franchise concept of Generation NEXT Franchise Brands, Inc. (OTCB: VEND) announced that the world's first frozen yogurt robots will arrive at select grocery retailers in 16 US states this spring. The Reis & Irvy's Frozen Yogurt Robots provide a fun and delicious experience to the shopper. Savvy grocers recognize the value of front-of-store services like Reis & Irvy's frozen yogurt robots, offering shoppers a unique service and product. To check this concept out for yourself; it can be seen in Pennsylvania at The The Fresh Grocer Reis & Irvy's- Philly. We hope they just serve frozen yogurt and a Blade Runner 2049 will not be needed to keep them under control Then to give us a peek of a blogger life we are happy to have in studio Chetna Macwan the founder of Spice Culture Blog, an Indian Cooking instructor, and award winning chef for her Butter Chicken where she recently won 2nd place at a cooking challenge at Rowan University. She believes in lots of fresh ingredients, lots of traditional Indian flavors/spices, but easier steps to cook. Her dream is to have a successful cooking show on a TV Network to allow audiences to see that Indian food is very flavorful and accessible. The program would show people that Indian food it is not as intimidating as it seems when steps are simplified, can be done without sacrificing flavor, and share how wonderful Indian food really is. Chetna is proud of her culture and the dishes offered, and we couldn't be happier that she is joining us. Small Bites Radio's resident Vegan Chef Christina Martin of Cooking To Nourish will also be back in studio for some fun and food talk with us and our guests. Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and Try This Dish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. https://wildfireradio.com/small-bites/ The post Small Bites – Episode 82 appeared first on Wildfire Radio.

S1E33: The Paneer Premiere Recipe: Saag Paneer with Home-Made Indian Cheese Get full ingredient lists on Sundays, plus calorie and macronutrient counts for all CWM recipes, on my Patreon page! For tonight's recipe, you'll need: EQUIPMENT: lg pan, md pot, stirring spoon, cutting board, sharp knife, colander, clean dish towel BASICS: salt, pepper, olive oil MEAT: 1/2 lb pork chops PRODUCE: 1 lb frozen OR fresh spinach, 3-5 cloves garlic, 1 inch chunk ginger, 1 yellow onion, 1-2 limes DAIRY: 4 cups whole milk (usually the smallest jug at the store), individual pack plain, non-fat greek yogurt CANS & JARS: OPTIONAL sprinkle of rice vinegar (if lime juice doesn't separate cheese curds initially) ADD'L SEASONINGS: ground turmeric, ground cumin, ground coriander, ground cloves, ground cinnamon, ground cardamom or whole green cardamom seeds

It's ever so nearly Christmas, and we decided to spice up the festive season with an Indian Cookery special. If you ever find yourself struggling to buy a gift for the foodie in your life, as Sue Nelson points out, make sure you buy some cookery lessons at the Kent Cookery School rather than boring old socks. Sue caught up with the fantastic chef Hari Ghotra as she was giving an Indian Cooking demonstration, and we heard all of the action from a great event. Hari has quite the reputation, seeing as though she's a chef at the first Indian Restaurant to receive a Michelin Star restaurant. We even had the fruits of Sue's labour in the studio – much to the delight of Paul Andrews.

I love to learn, especially when what I'm learning is practical and meaningful. And, also, being from England, I love Indian food. Most people who are not from England think of English food as boring, or that we only eat fish and chips, or roast beef. Tut-tut. Oh, those stereotypes can be so wrong. For a very long time, our national dish in England has been curry, which, yes, is absolutely Indian. In fact, there are more than 10,000 Indian restaurants in England. We're crazy about the spicy, rich food. And if you know your history(1), you will know that the English-Indian connection comes from the days when India was a British colony. Well, a few weeks ago, when I was having dinner in the only Indian restaurant in Wenatchee, I saw a poster there advertising Indian cooking classes. I quickly signed up. So, yesterday, I and about fifteen other people turned up at the house of the restaurant owners. We were each given a booklet(2) of recipes. Deedee, the master chef, did all of the cooking while we stood around and took notes. Her house filled with the smells of garlic, ginger, coriander, and masala. One by one(3), we had samples of each dish. The four hour class went by fast, and I drove home imagining myself producing these dishes for my family. The first thing that I'm going to make for them will be chicken curry, with cream and coconut milk. I can already smell it! 1. 'If you know your history'. This is an interesting phrase because of the word 'your'. The phrase doesn't  mean 'your own' history at all. What it means is 'the history that you should have learned', or 'the history that you should remember.' a. If you know your history, you'll remember that the West of the United States was settled only about 150 years ago. 2. 'A booklet' is a small, paper book that is usually only a few pages long. The suffix 'let' indicates that it is small. a. My new vacuum cleaner came with a booklet of instructions. b. The local council produced a booklet about the statues in the local parks. 3. 'One by one' is like saying 'one at a time', but its use is more 'storybookish'. 'One at a time' is also used as a command, when you're telling people to take turns. a. One by one the children stepped into the dark, abandoned building. b. We let the balloons go, and one by one they floated up into the sky, their colors shining brightly against the blue.   Click the link for the Android app

with Larry Palevsky, MDAmala Holt’s son had significant asthma and food allergies, and her daughter had eczema and skin rashes. She consulted with Dr. Larry in 2012 and 2013 for guidance regarding both children.Dr. Larry and Amala will talk through her journey. She will speak about her deep concern about her children’s health struggles, the advice delivered by conventional physicians, the information she received from Dr. Larry in the office, how she used it to make dramatic changes in her home, and the process by which she became empowered to improve her children’s health.Amala will share how she feeds and cares for her children, such that her son no longer wheezes, and can tolerate more and more foods without reactions, and such that her daughter no longer develops the kind of skin outbreaks that interfered with her health and her social life.Join us for a fascinating, nuts and bolts show about food, supplements, healing, and how Amala was inspired to take action and help her children enough to stay out of Dr. Larry’s office. She will share how the information she learned in the office helped improve her own health, too.Amala Holt, a software engineer by profession and a stay-at-home mother of three by choice, was born and raised in India. She immigrated to the United States to pursue a graduate degree in Computer Engineering. Here true passion for good food and for good health led her into her side career, to open the CT School of Indian Cooking. Amala enjoys teaching with lively, heart warming anecdotes about the health benefits of Indian spices and the traditions of soaking, fermenting, and sprouting. She has done a few cooking segments for local television. Amala gave birth to her children in a birth center at the hands of midwives. Having suffered asthma all her life, she was searching for a way to heal her third child’s evolving asthma symptoms without the use of conventional medicine, the ones she had taken all her life. Along with her immigrant European husband, Amala believes she might finally know the cause of much that ails us: food; and the solution to much that ails us: food!

Host of Dowdy Corners Cookbook Club, Holly Jennings, talks about Indian food with Shubhra Ramineni, author of the cookbook ENTICE WITH SPICE. Terms like curry and masala are demystified.

Host of Dowdy Corners Cookbook Club, Holly Jennings, talks about Indian food with Shubhra Ramineni, author of the cookbook ENTICE WITH SPICE. Terms like curry and masala are demystified.

n Today's Dinner Show - our guest chef is Shoba Havalad. Call in to discuss dinner tonight! We will also discuss some of Shoba's most popular dishes and delve into the most important considerations to make when designing your home kitchen space.

n Today's Dinner Show - our guest chef is Shoba Havalad. Call in to discuss dinner tonight! We will also discuss some of Shoba's most popular dishes and delve into the most important considerations to make when designing your home kitchen space.