Podcasts about Indian cuisine

Today we talk about the one universal cooking technique in South Asia: tarka! It is also known as chhaunk and many other names in India. You will recognize it instantly as the popping of mustard seeds and the crackle of curry leaves in hot oil. Let's talk about how this technique can take your Indian food to the next level and why it is so important for Indian food.Examples of tarka:Tarka for Lemon Rice: https://www.youtube.com/watch?v=EsrWVuZTMCYTarka for Khichdi: https://www.youtube.com/watch?v=MAqAelyOb1cTarka for Sambar: https://www.youtube.com/watch?v=T7xkIjRQuf4Tarka for Rasam: https://www.youtube.com/watch?v=ORd-Gy-8fPQCredits:Sources used to make this episode: https://cooklikeanaunty.com/tarkaBackground music by Shobana Music: https://www.youtube.com/watch?v=orlHlf-t6jsTitle music from #Uppbeat (free for Creators!): https://uppbeat.io/t/simon-folwar/flo... License code: M1ADLQ9V0KCQ3ECP

Spicing up Canada: Karan Suri's Journey through Food, Culture and New Beginnings | Diasporaa Podcast Episode 6 Welcome to Diaspora, the show where we share the remarkable stories of immigrants from the Indian subcontinent. In this episode, host Aditya Mehta interviews Karan Suri, a talented chef with experience across multiple continents. Karan discusses his journey from Delhi to Vancouver, highlighting his global culinary adventures, including significant roles at the Oberoi and Fairmont hotel chains. He delves into the unique challenges and triumphs of adapting to different cultural cuisines, his noteworthy contributions to A&W Restaurants with the Masala Veggie Burger, and his experiences as a new immigrant in Canada. Karan also shares his thoughts on the evolving landscape of Indian food in Vancouver and his passion for authentic flavors. Don't miss his insightful story and culinary wisdom. Tune in for an inspiring conversation that explores heritage, innovation, and community. Remember to like, comment, and subscribe for more inspiring stories from the South Asian Diaspora! 00:00 Introduction to Diaspora the Show 00:36 Meet Karan Suri: A Culinary Journey Begins 01:59 Growing Up in India: From Delhi to Assam 07:26 Pursuing Culinary Dreams: Education and Early Career 12:44 Exploring the World: From Dubai to Kenya 17:13 Settling in Canada: First Impressions and Challenges 25:17 Navigating the Rental Market as a New Immigrant 26:05 Building Credit and Financial Challenges 27:15 Media Appearances and Culinary Adventures 28:49 Spot Prawns and Pollinator Series Dinners 31:44 Transitioning from Hotels to A&W 34:14 Innovating the A&W Menu 36:24 The Success of the Masala Veggie Burger 45:09 Vegetarianism and Indian Cuisine in Canada 48:45 Future Plans and Comfort Food 51:48 Conclusion and Farewell List of Resources: A&W Canada's Masala Veggie Burger: https://web.aw.ca/en/our-menu/burgers/masala-veggie-burger A&W Canada's New Menu Development Process: https://www.youtube.com/watch?v=DJ4TlPO3Jmw Baingan Bharta Recipe: https://www.youtube.com/watch?v=2ZgWjsuO384 Dal Chawal recipe: https://www.youtube.com/watch?v=gQtZXZvS-lc Fairmont Hotel Bee Garden: https://www.fairmont-waterfront.com/sustainability/bees-gardens/ Northeast India: https://en.wikipedia.org/wiki/Northeast_India Rajma Chawal Recipe: https://www.youtube.com/watch?v=BXq9IAM-ad0 The Oberoi Delhi: https://www.cntraveler.com/hotels/new-delhi/the-oberoi-new-delhi About the Podcast: Diasporaa was the name of Aditya's startup based in Vancouver, BC. It focused on helping new immigrants in Canada find their feet, get off to a running start and ease their assimilation into Canadian life. A big part of the platform were conversations, community and support. Though the startup stopped growing once Aditya moved to Seattle, WA - it remained alive in the form of several discussion groups and online communities. About Aditya Mehta: Aditya is a Bombay boy who has lived in Austin, Los Angeles, Washington DC, and Vancouver before making it to his current home in Seattle. He has degrees in marketing, urban planning, real estate and strategy but has spent his career in financial services, social media and now real estate - mostly as an entrepreneur and partly as an employee at Amazon. He balances Indian, Canadian and American culture, loves helping those who are new to North America and looks forward to the interesting stories that his interview guests bring each week. When not podcasting, he is helping his wife Prachi build her pharmaceutical business or hanging out with his son Arjun. Connect with Diasporaa: -Instagram: @diasporaapodcast -YouTube: https://linke.to/dspyoutube -Bio Link: linke.to/diasporaa -Listen on Spotify: https://linke.to/dspspotify -Listen on Apple Podcasts: https://linke.to/dspapple -Diasporaa Podcast on KKNW Alternative Talk Radio: https://linke.to/kknw1150

Superpowers for Good should not be considered investment advice. Seek counsel before making investment decisions. When you purchase an item, launch a campaign or create an investment account after clicking a link here, we may earn a fee. Engage to support our work.Watch the show on television by downloading the e360tv channel app to your Roku, AppleTV or AmazonFireTV. You can also see it on YouTube.Has your business been impacted by the recent fires? Apply now for a chance to receive one of 10 free tickets to SuperCrowdLA on May 2nd and 3rd and gain the tools to rebuild and grow!Devin: What is your superpower?Alejandro: Cultivating connection, using food and hospitality to bring people together and build community.Bibi Ji isn't just a restaurant; it's a tribute to family, tradition, and sustainability. Alejandro Medina, its owner, brings Indian culinary heritage to Santa Barbara while championing regenerative farming and natural wines.Inspired by his mentor, Rajat Parr, Alejandro developed Bibi Ji to honor generations of Indian culinary tradition. The restaurant's name itself, a term of endearment for a respected female figure, reflects the homage paid to grandmothers and mothers who passed down cherished recipes. Alejandro meticulously recreates traditional Kolkata dishes using local, sustainably sourced ingredients.A major pillar of Bibi Ji's philosophy is its dedication to natural wines. Contrary to the belief that Indian cuisine pairs best with beer, Alejandro curates an extensive selection of natural wines. “People care so much about where their food comes from, but we often feel sometimes that it's overlooked about what they're drinking,” Alejandro said. His goal is to highlight wines that are farmed and crafted with the same care as the restaurant's ingredients.Beyond the plate and glass, Alejandro takes sustainability a step further by prioritizing regenerative agriculture. The restaurant sources from farmers who practice organic and biodynamic methods, ensuring the land remains fertile for future generations. “I'm here to do my best part that I can for future generations and giving back to the land in any way that we can,” Alejandro shared. Even seemingly small choices, like harvesting cover crops for use in dishes rather than allowing conventional farms to spray them with pesticides, contribute to his mission of reducing waste and environmental impact.Bibi Ji is currently raising capital on SMBX to support its growth. Alejandro and his team recently relocated the restaurant, doubling its size and requiring significant renovations. The funds will help expand operations, restructure loans, and sustain their commitment to quality and sustainability.Alejandro's passion for food, wine, and environmental responsibility has positioned Bibi Ji as a culinary destination that respects tradition while pioneering change. By blending heritage recipes with forward-thinking sustainability, he is reshaping perceptions of Indian cuisine while making a positive impact on the planet.tl;dr:Alejandro Medina honors Indian culinary traditions at Bibi Ji, blending authentic flavors with sustainable, local ingredients.The restaurant features natural wines, challenging the notion that Indian food pairs best with beer.Alejandro prioritizes regenerative agriculture, working with farmers who use organic and biodynamic methods.Bibi Ji is raising funds on SMBX to support its expansion, operational growth, and financial restructuring.Alejandro's superpower is cultivating connection, using food and hospitality to bring people together and build community.How to Develop Building Connections Through Food and Hospitality As a SuperpowerAlejandro Medina's superpower is cultivating connection—an ability to bring people together through food, wine, and hospitality. “For me, it's really about bringing people together, kind of forgetting what's going on in the world, just for that moment in time that we're having a meal or we're enjoying a bottle of wine,” he explained. His restaurant, Bibi Ji, isn't just a dining experience—it's a communal space where people feel welcome, appreciated, and connected.Illustrative Story: Alejandro's commitment to connection extends beyond his restaurant. Growing up in a Bolivian-American family, he learned the importance of giving back and strengthening communities. One of his most impactful experiences was donating clothes to local villages near his family's ranch in Bolivia. This formative act of generosity shaped his perspective on hospitality—not just as a business, but as a way to create meaningful relationships and uplift others. At Bibi Ji, he carries this philosophy forward, treating every guest like family and ensuring his restaurant serves as a hub of warmth and belonging.Tips to Develop This Superpower:Embrace Open-Mindedness: Alejandro believes that learning never stops. Be curious about different cultures, foods, and perspectives.Prioritize Genuine Interactions: Whether in business or daily life, take the time to connect with people on a personal level.Practice Generosity: Give back in small or big ways—whether through hospitality, community service, or simple acts of kindness.Create Shared Experiences: Whether it's through food, conversation, or storytelling, find ways to bring people together in meaningful ways.Stay Present: Engage fully in conversations and interactions, valuing each moment as an opportunity to strengthen bonds.By following Alejandro Medina's example and advice, you can make cultivating connection a skill. With practice and effort, you could make it a superpower that enables you to do more good in the world.Remember, however, that research into success suggests that building on your own superpowers is more important than creating new ones or overcoming weaknesses. You do you!Guest ProfileAlejandro Medina (he/him):Owner, Bibi JiAbout Bibi Ji: Bibi Ji is a modern Indian restaurant with a low-intervention wine program.Website: bibijisb.comCompany Facebook Page: facebook.com/bibijisantabarbaraOther URL: smbx.in/wbibBiographical Information: Alejandro Medina is the Owner and Managing Partner at Bibi Ji, Santa Barbara's first modern Indian restaurant and natural wine bar. Having grown up in Santa Barbara, Alejandro has strong ties to the region and it's food and wine industry. After several years delving into the local wine industry in 2018 (at just 33 years old), he founded Bibi Ji which has become a fixture in the local Santa Barbara restaurant community. Instagram Handle: @bibijisbSupport Our SponsorsOur generous sponsors make our work possible, serving impact investors, social entrepreneurs, community builders and diverse founders. Today's advertisers include FundingHope, Pivotal Health, SuperCrowdLA and Crowdfunding Made Simple. Learn more about advertising with us here.Max-Impact MembersThe following Max-Impact Members provide valuable financial support:Carol Fineagan, Independent Consultant | Lory Moore, Lory Moore Law | Marcia Brinton, High Desert Gear | Paul Lovejoy, Stakeholder Enterprise | Pearl Wright, Global Changemaker | Ralf Mandt, Next Pitch | Scott Thorpe, Philanthropist | Matthew Mead, Hempitecture | Michael Pratt, Qnetic | Add Your Name HereUpcoming SuperCrowd Event CalendarIf a location is not noted, the events below are virtual.Impact Cherub Club Meeting hosted by The Super Crowd, Inc., a public benefit corporation, on April 15, 2025, at 1:00 PM Eastern. Each month, the Club meets to review new offerings for investment consideration and to conduct due diligence on previously screened deals. To join the Impact Cherub Club, become an Impact Member of the SuperCrowd.SuperCrowdHour, April 16, 2025, at 1:00 PM Eastern. 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Soon, we'll open a process for nominating speakers. Check back!Community Event CalendarSuccessful Funding with Karl Dakin, Tuesdays at 10:00 AM ET - Click on Events.Igniting Community Capital to Build Outdoor Recreation Communities, Crowdfund Better, Thursdays, March 20 & 27, April 3 & 10, 2025, at 1:00 PM ET.Asheville Neighborhood Economics, April 1-2, 2-25.Regulated Investment Crowdfunding Summit 2025, Crowdfunding Professional Association, Washington DC, October 21-22, 2025.Call for community action:Please show your support for a tax credit for investments made via Regulation Crowdfunding, benefiting both the investors and the small businesses that receive the investments. Learn more here.If you would like to submit an event for us to share with the 9,000+ changemakers, investors and entrepreneurs who are members of the SuperCrowd, click here.We use AI to help us write compelling recaps of each episode. Get full access to Superpowers for Good at www.superpowers4good.com/subscribe

Why is cardamom so important to Indian cuisine and cooking? Guest: Listeners Host: Harjinder Thind, RED FM Vancouver

Is paneer the only cheese used in Indian cuisine? Listen to this episode to discover why many people don't know about the other types of cheeses in India! Also, we'll talk about a brief history of cheese and paneer.Join the Cook Like An Aunty community: Cook Like An AuntySources and References: Cook Like An Aunty - CheeseBackground music from Shobana Music: Shobana Music YouTubeIntro music:Music from #Uppbeat (free for Creators!):https://uppbeat.io/t/simon-folwar/flow-of-the-gangesLicense code: M1ADLQ9V0KCQ3ECP

Al and Rich are again on location -- this time at the luxurious private dining room at Tamba, the new upscale Indian/Asian restaurant at Town Square. General Manager Oliver Morowati shares some cutting-edge appetizers and how the place, under the care of Michelin-recognized Chef Anand Singh, focuses on live-fire cooking four ways: the Josper charcoal oven, the tandoor, the mangal grill and the Chinese wok. Also this week: visits to The Broken Yolk, Burgundy Bakery Café & Bistro, Hummus Bowls & Wraps, Baan Bann Thai House, Kusa Nori, Lazy Dog, Golden Tiki, Good Pie, Bazaar Mar and Amaya.

At just 27 years of age, Rasika Venkatesa has already put herself in position to plan her first restaurant. Currently serving a tasting menu in her residency at Fulgrances Laundromat in Greenpoint, Brooklyn, (though March 1, 2025), Rasika attended hotel management school in India, worked her way up from commis to chef de partie at The French Laundry, and attained the position of chef de cuisine at Mourad in San Francisco. (As if that weren't enough, she also recently competed on Top Chef.) After relocating to New York City in 2024, Rasika is currently planning a brick-and-mortar incarnation of her pop-up Mythily (named for her grandmother and North Star). The restaurant, like the pop-up, will offer a personal and progressive take on Southern Indian cuisine (specifically the food of Tamil Nadu), and Rasika is refining dishes and menus in her current residency. Rasika discusses all of this and more in this deeply personal and open conversation.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students. This is the third in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

What is hing (asafoetida/asafetida)? Why is hing so popular in Indian cuisine but not others?We explore the answers to all of these questions in this episode and talk about how to include hing in your Indian recipes. Listen to the episode to hear all about it!Sources and References: Cook Like An AuntyBackground music from Shobana Music: Shobana Music YouTubeIntro music:Music from #Uppbeat (free for Creators!):https://uppbeat.io/t/simon-folwar/flow-of-the-gangesLicense code: M1ADLQ9V0KCQ3ECP

This is a Vintage Selection from 2005The ConversationThe Restaurant Guys finally meet chef Floyd Cardoz of the acclaimed Tabla restaurant in New York City. Floyd talks about his experiences that brought him to where he is today and how he melded cuisines of India and the ingredients available in the New York region to create the first New York Times three-star Indian-fusion restaurant. The Inside TrackThe Guys are huge fans of Floyd and later they became friends. Floyd's passing in 2020 was a loss to them both professionally and personally. He left a legacy of passion for his craft and his heritage.“Everything I put on my menu is not created from my head. It's all created from my heart. It's related to an experience I've had in the past, something I've eaten in the past, something I've seen in India. So everything I do has a story attached to it,” Floyd Cardoz on The Restaurant Guys 2005BioFloyd Cardoz was born in India and received a bachelor's degree in biochemistry before exploring culinary school and moving to New York City in 1988. After working with chef Gray Kunz at Lespinasse he began working for Union Square Hospitality Group. He collaborated with Danny Myer to open Tabla in 1998. Cardoz was a four-time James Beard Award nominee and the author of two cookbooks. He is winner of season 3 of Top Chef Masters.  He was named among the "Top 50 Most Influential Global Indians" by GQ Magazine in 2011. InfoCardoz Legacyhttps://cardozlegacy.com/floyds-restaurants/tablaOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

We have the dynamic and always appreciated Owner and Director of Business of Fearless Restaurants Group, Sydney Grims joining us first.  With all the holiday festivities happening, Sydney and Amaris chatted about the recently opened Testa Rossa in Glen Mills, PA and the newest addition to the White Dog Cafe locations in Chester Springs, PA.  With newly added events across several of the Fearless Restaurants family of dining establishments, including chef-led classes where you take home what you make, their annual WDC PJ Brunch, and Galentine's celebrations - there was a lot to cover and even more exciting news to look forward to!  Tune in to find out how you can score tickets to one of their events, when they will happen, and even more locations in store for 2025!https://www.fearlessrestaurants.comIG/FB/TikTok/LI/YT: @fearlessrestaurantsWe almost had a round table discussion with our next guests, as one of our long-time friends of the show joined us with her new clients from Jalsa Indian Kitchen on the show. Chef, Culinary Instructor & Restaurant Consultant, and Food Host Chetna Macwan along with Jay & Kinjal Patel who are both Managers of Jalsa Indian Kitchen. Our very own FF&C's host recently attended Jalsa's Media Night to introduce the restaurant and event-spaces to those in attendance.  With a large variety of flavors and menu items to choose from, there was an abundance of dishes to sample from during the event--and when you visit too! The focus is to feel transported to India when you visit, immersed by way of the decor, friendly staff, and with every course of your family-style cuisine.  We were treated to a live dance demonstration when we were there, and you can too!  Listen till the end to find out more on what you can taste, experience, and see when you visit, including a new ticketed event where you can learn to belly dance!https://jalsaindiankitchen.comIG/FB/Yelp/Google: @Jalsa Indian Kitchen We ended our show with a little announcement: We're taking a much needed break in the new year until February 2025!  But don't fret - we'll still have shows for you, as we'll play some of your and our favorites!  So, until then....our team at Food Farms And Chefs is grateful to all of you and our guests, and we wish all of you a very happy holiday season!  

This Christmas, Anupam Gupta is joined by India’s favorite foodie, Kunal Vijaykar! The iconic host of The Foodie, writer of Made in India, and creator of Khaane Mein Kya Hai shares his journey through food, culture, and the economics of eating out. From hosting 500+ episodes to being a satirist with The Week That Wasn’t, Kunal’s story is as rich as his recipes. Don’t miss this festive chat filled with laughter, insights, and delicious stories! Get in touch with our host Anupam Gupta on social media: Twitter: ( https://twitter.com/b50 ) Instagram: ( https://www.instagram.com/b_50/ ) LinkedIn: (https://www.linkedin.com/in/anupam9gupta/ You can listen to this show and other awesome shows on the IVM Podcasts website at https://www.ivmpodcasts.com/ You can watch the full video episodes of PaisaVaisapodcast on the YouTube channel.Do follow IVM Podcasts on social media. We are @ivmpodcasts on Facebook, Twitter, & Instagram. See omnystudio.com/listener for privacy information.

We're diving into our latest culinary adventures and share our lunchtime experience at Sanaa, where the flavors of Africa and India come together. Then, we'll head over to Jock Lindsey's Hangar Bar for a festive fare that brought plenty of holiday vibes. Finally, we'll wrap things up with a visit to Summer House on the Lake for a delightful brunch that has us craving more, plus a few additional seasonal treats. Whether you're a foodie, a Disney fan, or just love hearing about unique dining experiences, this episode has something for everyone!MEI-Travel – Expertise. Ease. Value.No matter where you want to go, our trusted partner MEI-Travel, will handle the planning so you can focus on the memories. They offer free vacation planning services and have nearly 20 years of experience creating memorable vacations. Visit MEI-Travel for a fee-free, no-obligation quote today!Follow Us on Social MediaFacebook GroupFacebook: @MainStMagicTwitter: @MainStMagicTikTok: @MSMPodcastInstagram: @MainStMagicVisit Us Onlinewww.MainStMagic.comwww.MainStreetShirts.comGet Dining Alerts!Find last-minute and hard-to-find Disney dining reservations with MouseDining.com! Get text and email alerts when popular theme park dining reservations open up. Get last-minute seating! Get the next table! Set your alerts now! Get the next reservation!Visit our Partnerswww.MSMFriends.comThanks to TFresh Productions for our theme song

Sameer Seth, Founder and CEO of Hunger Inc. Hospitality Pvt Ltd., shares his journey from banking to revolutionizing Indian cuisine. He discusses the inspiration behind Bombay Canteen and Bombay Sweet Shop, balancing innovation with tradition, creating memorable dining experiences, and his perspective on the future of India's restaurant industry. Seth emphasizes the importance of understanding customer behavior, consistent quality, and powerful storytelling in building successful food brands. 00:33- About Sameer Seth Sameer is the founder and chief executive officer of Hunger Inc. Hospitality Pvt Ltd.  He has over 15 years of experience in the food and beverage industry. He has worked at restaurants in New York, including Bar Boulud and North End Grill. --- Support this podcast: https://podcasters.spotify.com/pod/show/tbcy/support

#79. In this episode of The meez Podcast, host Josh Sharkey sits down with Basu Ratnam, founder of karma-infused restaurant group, INDAY. INDAY came to life while Basu was working in finance in New York City. As his career progressed, he felt increasingly disconnected from what he truly cared about. With lifelong memories of being around food and a mother who instilled the belief that food can nourish the mind, body, spirit, and community, he saw the potential of pursuing that idea through INDAY.This conversation offers an insightful look into the challenges and rewards of scaling restaurants. Basu discusses his role as a founder, emphasizing the importance of supporting and nurturing the chefs he works with, ensuring their success and happiness.Where to find Basu Ratnam:InstagramLinkedInWhere to find INDAYInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:17): Basu's background at Brown and favorite Providence restaurants(07:29): Basu's familial background and what his mom used to cook(10:53): Why Basu decided to open a fast-casual Indian space(16:04): The impetus for store number two(21:55): Opening restaurants and stress management(24:21): The why behind INDAY existing(32:22): Infusing mindfulness into INDAY's culture(34:57): Acquiring Beatnic(43:10): What keeps Basu up at night(47:34): What makes Basu angry

For Episode 396, Jon and Brendan are invited to a ghost kitchen in the West Lakes Food Company building in West Orlando. It's the home of dozens of restaurant-less restaurants selling their wares online, and we were invited by the incredibly delicious Prem Indian Cuisine. This week's topics include parking in Ivanhoe Village, flooding issues downtown, closure of Ethos Vegan, and more. This week's episode was sponsored by Enzian Theater, Credo Conduit, and JustCallMoe.com, Orlando City Soccer, and Prem Indian Cuisine. Tune in to Bungalower and The Bus on Real Radio 104.1 FM every Friday at 8 p.m. or catch the podcast to stay in touch with all of the latest headlines, new restaurants, and best-bet events to attend this week.

Episode Details:Welcome to Life Conversations with a Twist. This week, I'm excited to introduce a talented food blogger, Priya Lakshminarayan, who has made a name for herself in the world of Indian cuisine, specifically focusing on vegetarian and vegan dishes. Growing up in a traditional Indian family, she learned the art of cooking from her relatives, absorbing the rich flavors and techniques that define her heritage. In our conversation, she shares how her love for these dishes inspired her to make them more approachable and easy to prepare for everyone, regardless of their cooking experience. We delve into her journey of becoming a food blogger, the challenges she faced along the way, and the passion that fueled her success. She also talks about the exciting process of creating her own cookbook, bringing her cherished family recipes to a wider audience.Tune in to hear her inspiring journey, her love for Indian cuisine, and the delicious recipes that you'll want to try at home. Be inspired by her passion for food, culture, and creativity, with a twist.Connect with Priya:Follow Priya's IG: @cookiliciousConnect with Me:Follow Me IG: @heathernelson.life | @the.connection.hiveWebsite: www.theconnectionhive.coYouTube: TheConnectionHive

Chef Nouel Catis, the creator of the viral Fix Chocolate Bar, says he's got new recipes coming out soon!See omnystudio.com/listener for privacy information.

When Asma Khan was in her 20s, she couldn't even boil an egg. By the age of 45, Asma led an all-female kitchen staff at her acclaimed London restaurant, Darjeeling Express. Today, Asma is an award-winning chef, a bestselling cookbook author and a fierce advocate for women in professional kitchens. Asma joins the Bright Side to discuss how her upbringing in India ignited her to revolutionize the culinary world.See omnystudio.com/listener for privacy information.

Chef, content creator, and author Sanjana Modha joins Abhay to talk about everything from lunchtime food, to cooking as a parent, to her go-to dessert, to writing her new book "Sanjana's Feasts", which is due out this fall 2024. (0:00 - 3:01) Introduction(3:01) Part 1 - lunchtime, cooking as a parent(11:14) Part 2 - cooking as a way to connect the dots, vegetarian cooking, local specificities(25:28) Part 3 - making a great recipe, hospitality, single dish expression(35:32) Conclusion

(00:34) We welcome Kanika, also known as the Indian Somm and That Curry Smell, to The Pittsburgh Dish. This episode promises to enrich your culinary knowledge, blending Kanika's Indian heritage with her passion for gastronomy and vino. As a biomedical scientist by day and a culinary connoisseur by night, Kanika offers a unique perspective on making traditional Indian dishes accessible and delightful. From her Indian essentials class to her chai pani sessions, discover how you too can master the art of Indian cooking with ease.(16:55) Kanika's cultural journey from India to Pittsburgh is both heartwarming and enlightening. She shares her favorite family recipes and her transition to life as an international student at Carnegie Mellon University. Through her experiences with iconic Pittsburgh foods like the Primanti Brothers' sandwich to pizza, discover how she adapted to a new country and developed a passion for cooking. Kanika's story underscores how food can bridge cultural gaps, create connections, and turn unfamiliar places into a home.(21:05) Join us as we explore Pittsburgh's vibrant food scene through Kanika's eyes. From local favorites like Allegro Hearth Bakery to hidden gems such as Udupi Cafe in Monroeville, Kanika's experience will have you craving an adventure. She also shares a personal touch by recounting meeting her husband. And be sure to check out Kanika's upcoming classes and events. (33:56) We also hear local food recommendations from Emily Struhala, and get a taste of Zita Edsall's Lazy Key Lime Pie Icebox Cheesecake recipe, perfect for summer. This episode is a flavorful journey you won't want to miss!Send us a Text Message.Support the Show.

Chef Jesus Lobato Suarez of Smoked Room joins us live in the studio  LOWE's Zachary Roy and Chef Ali talks us through their Green Michelin Star We meet the man behind unique restaurant concepts including The Showhouse in Dubai Marina Michelin Select Punjab Grill's Chef Sandeep Ail talks about fine Indian cooking Paediatrician Dr.  Izza Aftab Khan holds an on-air nutrition clinic for your kids  And we get the latest food news, including the more probably inventor of tiramisu, from James Pemberton.See omnystudio.com/listener for privacy information.

What is the difference between roti and chapati? What about naan and kulcha? How are paratha and parotta different?We explore the answers to all of these questions in this episode and talk about other breads from the Indian subcontinent. Listen to the episode to hear all about Indian breads!Table of bread comparisons: Cook Like An Aunty Atta and MaidaSources and References: Cook Like An AuntyBackground music from Shobana Music: Shobana Music YouTubeIntro music:Music from #Uppbeat (free for Creators!):https://uppbeat.io/t/simon-folwar/flow-of-the-gangesLicense code: M1ADLQ9V0KCQ3ECP

Immigrants to any country learn to adapt. So it was the case for food writer and cookbook author Khushbu Shah's family who came to the States from India. Hoping to recreate dishes from home, but not finding the ingredients they needed, Shah's family like other members of the Indian diaspora, used the ingredients on hand — Bisquick for khoya an ingredient in the dessert Galub Jamun, peanut butter in chutneys, or Cream of Wheat to take the place Upma, a polenta-like dish. What emerged was a distinctly Indian-American cuisine, which is the focus of Shah's cookbook, “Amrikan.” We talk to Shah about her favorite recipes and her tips for turning pantry staples into Indian comfort meals. Guests: Khushbu Shah, author, "Amrikan"; food writer and journalist; She was most recently the restaurant editor at Food and Wine magazine.

Varun Totlani is the chef of Masque in Mumbai, India. He is known for his daring approach to Indian cuisine, and has reinvented many classic Indian dishes in his restaurant. He also uses many foraged and forgotten ingredients in his cooking, like Indian seabuckthorn. In the podcast we will hear about Varun Totlani's love for street food in Mumbai, about the rise of the Indian cuisine and which Indian restaurants he has on his must eat-list. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Send us a Text Message.As the sizzle of competition fades from last week's episode, I'm thrilled to whisk you into a new culinary landscape where Chef Johnathan Rodriguez spices up the Food Network's "Supermarket Stakeout." Meanwhile, the food world buzzes with anticipation as Chef Jeffrey and Chef Pooch Rivera prep for the NRA show, and Jeff stirs up a feast in New Hampshire with Chef Keith Sarasin for an Indian wedding that's as colorful as the dishes he's crafting. Taste buds at the ready, we've got pastry chefs lining up to grace our future episodes with their sweet creations – it's a veritable buffet of gastronomic delights and industry schmoozing that you won't want to miss.Turning the page to a more personal chapter, my heart swells with pride recounting how childhood dreams, kindled by the Food Network and my mother's unwavering support in the Bronx, have led to a momentous invitation from the very network that inspired me. The camaraderie and pressure-cooker atmosphere of "Supermarket Stakeout" come to life as I share the juicy behind-the-scenes tales. It's a narrative sprinkled with nostalgia, a dash of competition, and an ample serving of triumph that's bound to captivate and inspire.Get ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Metro: Your partner in organization and efficiency. Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the Show.Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Sujan Sarkar is one of two Chicago chefs who are finalists for this year's James Beard award for Best Chef in the Great Lakes Region. In this episode, host David Manilow talks with Sarkar about the Indian dining scene in the city, what it's been like to cook all over the world and where he likes to dine out. Plus, Manilow talks with chef Sarkar about how he created his hit restaurant Indienne and what inspired his new spot on the near West Side, Swadesi Cafe.

If Indian food is something that intimidates you (like it did for me) This episode is going to be very eye opening. Vivek, Owner at Germantown's Tailor Restaurant, breaks down Indian Cuisine in the best way I've ever heard. I learned a lot, and we talked for an hour and a half in what seemed like 20 minutes. The episode starts with a preview of Toast Nashville with Chef Kev D. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message

Join us for an engaging conversation with Arti Mala, the mastermind behind First Seed Foods. In this episode, Arti opens up about her journey to founding and growing her innovative plant-based, oil-free Indian food delivery service. Get ready to dive deep into the world of healthy eating trends, the challenges of entrepreneurship, and the delicious offerings of First Seed Foods! Arti Mala is the founder of First Seed Foods, a company that makes vegan, oil-free food and ships it frozen nationwide. She started building this company in 2022 and now offers 7 homestyle Indian foods, 5 of which can also be ordered in a salt-free/SOS-free version. Arti lives in the suburbs of Washington, DC with her husband and two kids. First Seed Foods isn't just about great food—it's about sustainability too.

Today we discuss the very popular, and very old Indian favorite, lemon rice.Help improve Cook Like An Aunty. I want your feedback. Fill out a short two minute survey through this Google Forms link.Get the recipe: https://cooklikeanaunty.com/lemon-rice/See the sources used to make this episode: https://cooklikeanaunty.com/lemon-rice/Video of Chitranna Center food cart: https://www.youtube.com/watch?v=PQz2fmHy1kABackground music from Shobana Music: https://youtu.be/Cwd6yDksuBI?si=LniQ1X4_UZIY6IIGIntro music:Music from #Uppbeat (free for Creators!):https://uppbeat.io/t/simon-folwar/flow-of-the-gangesLicense code: M1ADLQ9V0KCQ3ECP

In this fifth episode of "Sleepless in Singapore," I take you on a whirlwind adventure to Kenya, sparked by a my friend Hatim's unique African Indian wedding, a detour through Dubai, and the logistical puzzle of getting there from Singapore. The journey involves meticulous flight planning, a brief but packed stopover in Dubai—complete with a less-than-ideal airport experience and a SIM card surprise—and a leap into the vibrant, albeit chaotic, welcome of Kenya. The flights, ranging from the comfort of Singapore Airlines to the surprising pleasantness of flydubai, set the stage for a series of events that promise cultural immersion and the warmth of rekindled friendships. The journey then transitions smoothly into Kenya, where the wedding festivities await. The anticipation builds with every flight segment, and the narrative weaves through the complexities of travel, the nuances of international friendships, and the universal excitement of attending a wedding—a celebration that transcends borders and cultures, setting the scene for an episode filled with adventure, connection, and discovery. I'll dive into the second leg of our adventure in the next episode, where we embark on an unforgettable safari, encountering zebras, lions, and a host of incredible wildlife, followed by a relaxing weekend at Chale Island and a whirlwind, yet fascinating, 12-hour sightseeing layover in Dubai.

Today we explore the world of Indian food with Shiwanti Widyarathna of Cinnamon Indian Cuisine in Rhinebeck, NY. If you have a question about Indian recipes or cooking techniques, give us a ring at show time. 800-348-2551. Ray Graf hosts.

Welcome back to the Plant Based News Podcast! Our guest today is Anjali Harikumar, widely known as Be Extra Vegant. Anjali is a self-taught vegan Indian chef and content creator. She's not only a passionate advocate for veganism but also a PhD candidate working on cutting-edge nanophotonics research in Grenoble, France. Anjali shares her love for veganized Indian recipes through her social media platforms, including Instagram, TikTok, and YouTube. Follow Anjali here - https://www.instagram.com/beextravegant/?hl=en Host: Robbie Lockie Editor: Polly Foreman Audio Editor: Phil Marriott Social Media: Darrell Sawczuk Producer: Xisca Taylor 00:00:00 An introduction to Anjali Harikumar 00:03:42 Discovering the vegan & plant-based lifestyle 00:08:07 Okjar 00:10:13 Spiritualism: challenging the idea of including animals within compassion 00:17:51 The Land Of Ahimsa: Dolly Vyas-Ahuja's documentary 00:21:58 Veganizing Indian recipes 00:27:06 Beextravegant: Anjali's content on social media 00:33:12 How to be relatable and original on social media 00:37:40 Nanophotonics: the study of the behavior of light on the nanometer scale, and of the interaction of nanometer-scale objects with light. 00:40:20 Fighting misinformation and disinformation 00:43:00 What Happens When: A Plant Based News web series that debunks some of the common myths 00:46:00 Avoiding the feeling of being overwhelmed by the pressures of being a vegan content creator 00:59:38 Hosting a dream vegan dinner party 01:02:06 Stranded on a desert island

If you're looking for toasted spices, ice cold chai and freshly made naan after a day at the theme parks then look no further than eet, the newest restaurant from Iron Chef Maneet Chauhan located in Disney Springs. This modern quick service take brings a twist to some of your favorite Indian classics from tandoori chicken poutine to masala naan pizza. But does eet make much needed waves in the Disney Springs culinary landscape or does the ghost of Wolfgang Puck Express haunt eet's hallowed halls? We answer this plus Joy feels seen, Carlos gets chai pro tips, Dylan rides the gripe train, and Sophie aspires to be a little hedgehog with a 'hesh brown'. This is Talk With Your Mouthful: Eet! The Talk With Your Mouthful annual charity live stream is just around the corner! Join us on December 20th @ 5pm EST for some video game fun and a live podcast recording of our Season 3 restaurant tier list where we pit all of this year's reviewed restaurants against one another to see who comes out on top. Just like last year we're raising money for Action Against Hunger, a non-profit aiming to help communities in need establish safe and sustainable food sources. Find us at Twitch.tv/talkwithyourmouthfulSupport the show on Patreon for access to unedited episodes, exclusive shows, and more! Find us at patreon.com/mouthfulpodWant more TWYMF content? You can check us out on our social media accounts for behind-the-scenes videos, pictures from the episodes, cocktail recipes, listener polls, and much more!Twitter: @MouthfulpodTikTok: TalkWithYourMouthfulInstagram: mouthful_podThreads: mouthful_pod

FULL SHOW NOTES https://podcast.nz365guy.com/504 Imagine sharing a meal with a friend who not only understands the nuances of rich Indian cuisine but also the complexities of the tech world. That's our guest Rachit Garg for you, a Principal Technical Architect from Melbourne, and Microsoft MVP awardee in 2023. He brings a unique blend of flavours to the table - from his favourite spicy dishes of Uttar Pradesh, India, to the technological conundrums he tackles daily. You'll feel the heat of his passion for food and the spark of his technological insights while discovering the diverse taste preferences within his family.  Our conversation takes a twist as we explore the tech world with Rachit, another Microsoft MVP. His journey is lined with invaluable advice for aspiring MVPs, emphasizing the need for a unique contribution, a clear focus, and a well-crafted plan. He makes the concept of AI in Dynamics 365 sound as easy as pie, presenting various practical use cases. So, whether you're a food enthusiast navigating the tech world or a tech aficionado with a penchant for spicy food, this conversation promises to serve you a buffet of insights and experiences. OTHER RESOURCES: Microsoft MVP YouTube Series - How to Become a Microsoft MVP  90-Day Mentoring Challenge - https://ako.nz365guy.com/ BOOKS & OTHER RESOURCES MENTIONED :F&O applications and gearing up for MVP application: https://learn.microsoft.com/en-us/training/modules/get-started-financial-management-dyn365-finance/?WT.mc_id=DX-MVP-5005277 https://learn.microsoft.com/en-us/training/modules/get-started-financial-management-dyn365-finance/?WT.mc_id=DX-MVP-5005277 https://mvp.microsoft.com/en-US/search?target=Profile&program=MVPWT&mc_id=DX-MVP-5005277 https://mvp.microsoft.com/en-US/faq?section=mvp,WT&mc_id=DX-MVP-5005277 AgileXRM AgileXRm - The integrated BPM for Microsoft Power PlatformSupport the showIf you want to get in touch with me, you can message me here on Linkedin.Thanks for listening

Today on our episode #370 of All in the Industry®, Shari Bayer is joined by Barkha Cardoz, a culinary entrepreneur, who is the Founder of Cardoz Legacy LLC, and Co-Creator of FC + B&B Masalas, as well as the Co-Founder of The Young Scientist Foundation. Born in Mumbai and raised in Bhopal, Barkha first stepped into hospitality in Mumbai at The Institute of Hotel Management, where she received her culinary training and met her husband, the late renowned chef Floyd Cardoz.  In the 2010s, Barkha worked alongside Floyd at their beloved restaurant Paowalla–which later became The Bombay Bread Bar–supervising operations and supply. In 2020 she launched a collection of masalas in partnership with Burlap & Barrel, and in honor of Floyd's legacy. They are in every way an extension of her kitchen--each is an iteration of a spice blend Floyd and Barkha developed and used at home, to make dinnertime easier. She has a new book, “With Love & Masalas: Everyday Indian Recipes from My Kitchen to Yours” (Burlap & Barrel; 11/19/23). Today's show also features Shari's PR tip to cook with love; Industry News on David Chang “pausing operations” at Momofuku Ko as featured in The New York Times; and Shari's Solo Dining experience at The River Cafe, chef/owner Ruth Roger's iconic Italian restaurant in London. Photo Courtesy of Lauren Volo.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

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/

Much ado about masalas—a deep dive into Indian Cuisine Come join us as a maven of masala, Nandita Godbole, explores India's complex and delicious regional cuisines through its culinary backbone – its masalas (which, by the way, are a vast number of spice mixtures ground into a paste or powder for use in Indian cooking). Nandita will be dishing out a buffet of savory information on the micro cuisines of India, giving us a healthy serving of geopolitical histories that have shaped regional food identities. And she'll liberally season her talk with her own culinary anecdotes. Nandita is drawing her story from her newly published, seventh cookbook, Masaleydaar: Classic Spice Indian Blends. She says it's her “love letter” to the micro cuisines of India, The book explores nearly 50 spice blends and offers more than 100 recipes. Our own Culinary Historians member, Colleen Sen, an internationally renowned Indian authority herself, wrote the forward to the book. She calls it “a brilliant culmination of a lifetime of research, practice, thinking and talking about Indian food, an encyclopedia of information about spices and Indian food in general that can serve as a valuable reference work.” Nandita Godbole: instagram: @currycravings My Website: www.currycravingskitchen.com Instagram (food): www.Instagram.com/currycravings Instagram (ceramics): www.Instagram.com/Mrttika_bynandita Digital book is available on Kindle: https://bit.ly/3EhhwJw GooglePlay/Android: https://bit.ly/3Pk039W iBooks: https://bit.ly/45tPh6p Print books can be purchased directly from my website: www.currycravingskitchen.com/inventory I have uploaded the presentation itself into Google Drive, it is here: https://docs.google.com/presentation/d/1tbjdZy-HQEvon7vWYV4G6JKAtCNbCkSP/edit?usp=sharing&ouid=109443269166842455632&rtpof=true&sd=true Recorded via Zoom on August 30, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Travel Gluten Free Podcast Season 09 Episode 15 Gluten Free Indian Cuisine   Indian food is one of my favorite ethnic dishes, so I'm so glad that East Indian cuisine is mostly naturally gluten free! Besides naan bread, and some samosas - which are the East Indian version of a burrito - most other dishes do not have gluten. Today, I'll give you information on popular Indian dishes that typically do not contain gluten that I've eaten in the past. As always, check with the chef or cook at the restaurant you're eating at to make sure your food is safe!   Be Aware of Gluten in Lentils   Because the FDA allows up to 10% of another grain in lentils, I try to avoid lentils as much as possible. However, there are several dishes, including the crisp wafer Papadam, that are made from lentils. The one time I was sick from Indian food was cross-contamination of the lentils in the dish.   Four Types of Indian Cuisine based on Region   North Indian cuisine is known for its robust flavors and extensive use of dairy products, such as ghee (clarified butter), yogurt, and paneer (cottage cheese). Popular dishes include biryani, butter chicken, tandoori chicken, naan bread, and various lentil-based dishes like dal makhani.   South Indian cuisine is primarily vegetarian and is characterized by its generous use of rice, lentils, coconut, and spices like mustard seeds, curry leaves, and red chilies. Popular dishes include dosa (fermented rice and lentil crepes), idli (steamed rice and lentil cakes), sambhar (spicy lentil soup), and rasam (tangy soup).   East Indian cuisine is known for its seafood, sweets, and subtle flavors. Rice and fish are staple ingredients in this cuisine. Popular dishes include macher jhol (fish curry), sandesh (a sweet made from cottage cheese and sugar), and rasgulla (a syrupy dessert made from cheese curds).   West Indian cuisine is known for its spicy and vibrant flavors. It heavily relies on ingredients like garlic, ginger, and chilies. Popular dishes include pav bhaji (a spicy mashed vegetable curry served with bread), vada pav (a spicy potato fritter sandwich), dhokla (steamed fermented chickpea flour snack), and various Gujarati thalis (platters) featuring a wide variety of vegetarian dishes.   Podcast Resources   Journey safely with The Guide to Traveling Gluten Free which walks you through planning your next gluten-free travel adventure! Get the best tool for traveling gluten free with Equal Eats Cards Get the PracMedic Travel Medicine Bag. I just picked one up from Amazon, and I'm excited to travel with this handy medical bag. Looking for a warm getaway this year? Find your next vacation on Airbnb! Get Your Travel Gluten Free discount with a $40 credit towards your stay! Follow me on Social Media via Facebook, Youtube, Pinterest, or Instagram Spread the love of Travel Gluten Free podcast and share this episode with a friend  

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Lincoln County; https://bit.ly/3rTq2YPThe Cabin is also presented by Jolly Good Soda, available in all your classic favorite flavors that we remember from childhood. The diet line offers 0 calories, 0 carbs, 0 sugars, and no caffeine – perfect for mixers or just enjoying on a warm summer day (or any day, for that matter); always Wisconsin-based, you can follow @jollygoodsoda on social for the latest on new flavors, fun promotions, and more. Learn more here; https://bit.ly/3TSFYY4   Campfire Conversation: Eric and Ana welcome frequent collaborator Apurba Banerjee back into The Cabin for a second look at “Worldwide Cuisine in Wisconsin.” Sure, we love our cheese, brats, and beer but sometimes you want to experience something less common and more exotic. We head across the state to find places you can enjoy dishes from around the world. We highlight southeast Asia a fair amount in this conversation, so Apurba does a little analysis on the differences in, for example, Korean cuisine vs. Thai vs. Lao, especially with their use of spices. Eric, Ana, and Apurba then dive into a variety of locations where you can experience Filipino Lumpia, Korean BBQ, Pho (watch how you pronounce it!), Tom Yum and Tom Kai Soup, Momo, and more southeast Asian dishes. We also discuss African dishes such as Sambua, Josef rice, peanut stew, fufu (a pounded yam), spicy beef eugusi, and more; Indian and Himalayan dishes from Smoke Tandoori Chicken and Lamb Chops to achaar, Biryani dishes, Dal, Chickpea Masala, and more.We also touch on South America with emerging Peruvian and Venezuelan cuisine becoming increasingly popular across Wisconsin. Plus, a little shout-out to Polish food with a pierogi place on the peninsula - of Door. Where you can get these fantastic foods? We share it with you in “World Cuisine in Wisconsin, Part 2,” this week's episode of The Cabin!Inside SponsorsGroup Health Trust:  https://bit.ly/3JMizCX    NAMIWalks: https://www.namiwalks.org/index.cfm?fuseaction=donordrive.event&eventID=1358

"Chinatown Fading" is a captivating mini-series where our reporter Suryatapa Mukherjee delves into the vanishing stories of Kolkata's Chinese-Indian community. In the second episode of “Chinatown Fading,” she embarks on a culinary exploration that goes beyond flavours.  The episode traverses the evolving landscape of Chinese-Indian cuisine, witnessing its widespread popularity across the nation. From vibrant street stalls to upscale restaurants, the allure of Indo-Chinese dishes has swept India. However, within this culinary triumph lies a poignant narrative—the fading essence of authentic Chinese cuisine, lovingly preserved by the dwindling immigrant community. Join in as we unravel the tale of Chinese food—a journey of cultural fusion and preservation.See sunoindia.in/privacy-policy for privacy information.

"Challenging the Appalachian narrative, one story at a time!"  In this episode, Neil and Will sit down with the Appalachian, the Filmmaker, the Writer and Storyteller - Elon Justice.  Upon working on her graduate school thesis, she came to the realization that "stories - Appalachian stories - have power."  Understanding the perceptions that were often laid upon her accent and geographical upbringing, through her studies and work she wanted to find a way to "tell stories that smash stereotypes, uplift unheard voices, and give an honest, nuanced glance into what it means to be from the mountains" - hence the Appalachian Retelling Project was born.  Take a listen as Elon describes how media can play a role in exploiting an entire region and in turn how media can play a role in changing those generational misconceptions.  Local media, local stories are as important to tell from within as they are to share with others.  You might even hear Elon's (not so secret) love of "Hillbilly Days" (If You Know You Know) and Neil's thoughts on his one recommendation of the year as well as some that are having "a bad day."  Also, don't forget about the #AppBiz of the week: CANE Kitchen! Elon Justice - www.elonjustice.com  The Appalchian Retelling Project - www.theappalachianretellingproject.com  App News: Chef William Dissen's Appalachian and Indian Cuisine - www.forbes.com/sites/claudiaalarcon/2023/07/14/this-southern-chef-adds-an-indian-accent-to-his-appalachian-cuisine/?sh=59aadfc91244 The Market Place Restaurant (Chef William Dissen) - https://marketplace-restaurant.com/chef-william-dissen   ARC: Appalachian Rises registration, Keynote and Flood Recovery Relief - www.arc.gov/news/arc-federal-co-chair-gayle-manchin-gov-beshear-award-millions-in-flood-recovery-funds-announce-coach-john-calipari-as-keynote-speaker-of-arc-2023-conference-in-ashland-ky/  Jeremy Gulban buys Gannett Papers - https://dailyyonder.com/jeremy-gulban-owns-more-former-gannett-papers-than-anyone-he-says-success-is-up-to-communities/2023/07/14/  #AppBiz: CANE Kitchen - https://cane-kitchen.com/  Valerie Horn: James Beard Foundation National Leadership Award - www.courier-journal.com/story/life/food/2023/06/12/james-beard-foundation-grants-eastern-kentucky-woman-national-leadership-award/70228432007/ 

Ready to spice up your cooking game and learn the truth about goat farming? Join us in this flavorful episode as we chat with Walk-In Talk Co Host Chef Jeffrey Schlissel and Vicky Webster from Happy Tales Goat Farm about the incredible flavors of Indian and Southern cooking, as well as the ins and outs of the goat business.We elevate hanger steak using Indian spices like asafoetida, achar, and Arctic Apples brand apples, and explore the different types of pickling and curry in Indian cuisine. But wait, there's more! We also whip up fully loaded mashed potatoes with bacon powder, chives, and caramelized collard greens, captured beautifully by food photographer John Hernandez. Then, we discuss Vicky's Happy Tales Goats farm to debunk the myth that goats eat everything and discover the life-changing magic of paneer. Get ready for a delicious journey into the world of food and farming! Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

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.

Basu Ratnam is the CEO and Owner of beloved Indian-American restaurants INDAY and INDAY All Day in New York City. He grew up in a first generation Indian family in Oyster Bay, New York, where he spent time in the kitchen cooking Indian and American dishes with his mom. On this week's episode, he shares his love of Indian cuisine and what his journey has been like as a restaurateur in New York City!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Listen to Walk-In Talk's culinary contributor, Chef Jeffery Schlissel interview Chef  Keith Sarasin and get into Indian cuisine!#curry #chef #cook  Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

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/

This week on Inside Julia's Kitchen, Todd Schulkin welcomes culinary entrepreneur Barkha Cardoz. They discuss the life and work of Barkha's late husband, Chef Floyd Cardoz; how she's turning tragedy into a living legacy; and the Cardoz Kitchen Collection, a line of spices and masalas created with Burlap and Barrel. Plus, as always, Barkha shares a Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Today on the podcast I am syncing up with serial entrepreneur,  Maneesh K. Goyal, Founder and CEO of hospitality company, Pineapple Co,  Founder and Partner of Sona Restaurant and Sona Home with Priyanka Chopra Jonas, and part of the dynamic team to resurect the iconic Temple Bar in NYC alongside David Rabin, who is also part of the Sona restaurant team. Maneesh and I talk about the inspiration behind Sona and Sona Home from its ideation to the resturants unique and modern Indian Cuisine, the beautiful design, art collection and tabletop accesories and home products. We chat about how he is feeling about being a new dad later in life, the adoption process he and his husband went through, and his approch to parenthood.  Manish sheds light ob his partnership with Priyanka, where it began, how she is an incredible visionary and entrepreneur and their hands on approach to creating Sona.  As a serial entrepreneur with several compamies developed and sold in his portfolio Maneesh offers entreprenurial insight and advice, key learnings he has gotten along the way.  He certainly knows alot about creativity and business. His portfolio, started in 2003, includes  MKG,  an experiential event marketing company,  where he worked high-profile clients  including Google, Target, Delta which was aquired in 2019. In addition his three other companies are Live in the Grey, a company culture consultancy; Pink Sparrow Scenic, a design and fabrication shop; and 214, a brand strategy and design agency. And of course, I get the inside scoop on Maneesh's fitness routine and workouts fueling him for success.  If you are planning a trip to NYC or you live here, I highly recomend heading over to Sona. In addition, initially pre-med, Maneesh attended Duke and received in his Masters in Public Health from Yale. In 2014, President Obama appointed him to the Board of the Fulbright Foreign Scholarshipand more recently, he joined the National Board of Planned Parenthood. A champion of the LGTBQ+ community, Maneesh is also the first out & proud individual to join us on Trailblazers. Today, he continues his professional journey as a startup investor and advisor. CONNECT Maneesh K. Goyal  on Instagram Sona on Instagram Sona Home on Instagram  Marni On The Move Instagram, Facebook, TikTok, LinkedIn, or YouTube Marni Salup on Instagram and Spotify OFFERS InsideTracker: Get 20% percent off today at InsideTracker.com/marnionthemove AG1 by Athletic Greens: Get 5 free travel packs and a year's supply of vitamin D with your first purchase at AthleticGreens.com/MarniOnTheMove SUPPORT THE PODCAST Leave us a review on Apple. It's easy, scroll through the episode list on your podcast app, click on five stars, click on leave a review, and share what you love about the conversations you're listening to. Tell your friends to what you love on social. Screenshot or share directly from our stories the episode you're listening to, tag us and the guests, and use our new Marni on the Move Giphy! SUBSCRIBE TO OUR NEWSLETTER Sign up for our weekly newsletter, The Download, for Marni on the Move updates, exclusive offers, invites to events, and exciting news!    

Indian chef and author Maunika Gowardhan celebrates thali — a complete meal served on one plate that offers six taste sensations. Anthropologist Deepa S. Reddy takes a deep look at the Indian soup rasam and its cultural-socio meanings. Craig Fear pays homage to the seafood of New England with chowders, bisques, boils, and stews. Natural wine enthusiast Alice Feiring chronicles the vintages that chronicle her life in a new memoir. From casual Taco Tuesdays to an omakase experience that's booked through September, Anajak Thai is named Restaurant of the Year by LA Times restaurant critic Bill Addison. Chinese eggplant and dates have their day in the sun at the farmers market.