Podcasts about Indian cuisine

Send us Fan MailParamveer Bedi is an entrepreneur in the San Gabriel Valley and one of the owners of Bhanu Indian Cuisine & Market. Located in San Gabriel, the business was originally established by his father and aunt with the goal of providing authentic Indian food and culture to the local community. The establishment operates as both a sit-down restaurant and a specialized marketplace, offering a wide range of traditional Indian spices, lentils, and imported goods.This episode explores the history of Bhanu's and how Paramveer is continuing the business legacy alongside his cousin. The conversation covers the origins of the business as a catering service and its growth into a prominent physical storefront on Rosemead Boulevard. Key topics include the importance of family collaboration, the challenges of maintaining multi-generational standards, and the dual nature of managing a retail grocery store while running a full-service restaurant.For San Gabriel Valley residents, this episode offers an inside look at a long-standing family business that has become a regional staple. Viewers interested in entrepreneurship will find value in the discussion on legacy management and the evolution of a community-focused brand. People searching for information on authentic Indian cuisine and specialty grocery resources in Southern California will learn about the history and mission that define this local establishment.Subscribe to the MySGV Podcast to stay connected with the local stories and businesses shaping the San Gabriel Valley. If you enjoyed this conversation, please share the episode with others who appreciate the food and cultural diversity of our community._______________Music CreditsIntroEuphoria in the San Gabriel Valley, Yone OGStingerScarlet Fire (Sting), Otis McDonald, YouTube Audio LibraryOutroEuphoria in the San Gabriel Valley, Yone OG__________________My SGV Podcast:Website: www.mysgv.netNewsletter: Beyond the MicPatreon: MySGV Podcastinfo@sgvmasterkey.com

On MoneyFM 89.3’ Saturday Mornings Show host Glenn van Zutphen and co-host Neil Humphreys to talk to Chef Vicky Ratnani and Chef Raj Kumar about the lesser-know Sindi indian cuisine. A small sub-segment of "indian food" - Sindi came out of the partion of India and Pakistan. Recently for three nights in Singapore, Firangi Superstar restaurant hosted one of the most exciting culinary collaborations of the year brining Sindi cooking to town. Chef Vicky — one of India’s most celebrated chefs, former Executive Chef of the Queen Mary 2, TV personality, and award‑winning author — presented a deeply personal menu rooted in Sindhi cuisine, the food he grew up eating but rarely cooked professionally. Dishes like Sai Bhaji and Aloo Tukk Bravas showcased heritage elevated through modern technique. Chef Raj, Group Head Chef of The Dandy Collection, shares how Firangi Superstar is pushing Indian cuisine into new territory — bold, immersive, and unapologetically inventive. Together, they discuss the global rise of regional Indian cuisine, why Singapore is ready for this shift, and how events like the Sindhi Supper Club are rewriting expectations.See omnystudio.com/listener for privacy information.

In this engaging conversation, Chef Mayank Istwal shares his journey through Indian cuisine, reflecting on his childhood memories, the influences that shaped his culinary path, and the unique concept behind his restaurant, Musafir. He emphasizes the diversity of Indian cuisine, the importance of regional ingredients, and the storytelling aspect of dining, creating a rich collection of flavors and experiences that define his cooking philosophy. In this conversation, Mayank Istwal delves into the rich tapestry of Indian cuisine, exploring unique ingredients, diverse breads, and the historical significance of dishes like naan. He shares personal anecdotes about crafting dishes that evoke memories and discusses the balance between elevating Indian cuisine in fine dining while maintaining authenticity. The dialogue emphasizes the subjectivity of culinary authenticity and the importance of local ingredients in creating a true representation of Indian flavors. In this engaging conversation, Chef Mayank Istwal shares his journey through the culinary world, emphasizing the importance of bridging different cuisines and evolving perspectives on taste and texture. He discusses the trinity of flavor, the personal sacrifices made in pursuit of culinary excellence, and his aspirations for future projects. The conversation concludes with rapid-fire questions revealing his guilty pleasures and culinary favorites. What you’ll learn from Chef Mayank Istwal 00:00 Introduction to Indian Cuisine and Personal Journey 03:23 Childhood Memories and Early Influences 06:04 The Concept of Musaafer Restaurant 08:41 Exploring the Diversity of Indian Cuisine 11:20 Regional Influences on Cooking Techniques 14:16 Unique Ingredients and Their Cultural Significance 17:32 Exploring Unique Indian Ingredients and Dishes 20:20 The Diversity of Indian Breads 21:58 The Historical Significance of Naan 23:43 Crafting Dishes with Personal Memories 29:53 Elevating Indian Cuisine in Fine Dining 33:42 Subjectivity of Authenticity in Culinary Arts 34:28 Evolving Perspectives on Taste and Texture 36:31 The Trinity of Flavor: Umami, Kokumi, and Capsaicin 40:00 The Personal Cost of Culinary Excellence 40:59 Future Aspirations and New Ventures 41:49 Rapid Fire: Guilty Pleasures and Culinary Favorites Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Mayank Istwal Instagram Social media Musaafer restaurant Instagram Links mentioned in this episode Musafeer restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

On this episode, Ragnar speaks with Hussain Shahzad, Executive Chef of Hunger Inc. Hospitality. A leading voice in Indian cuisine, he uses local ingredients, tradition, and innovation to shape a forward-thinking food culture. After training with the Oberoi Group in Mumbai and gaining experience at Eleven Madison Park in New York, Hussain returned to India to be part of a rapidly evolving culinary landscape. Chef Hussain is the creative culinary force behind Papa's Bombay, a 12-seater chef's counter recently named to TIME Magazine's World's Greatest Places 2025 list. Tune in to explore how Indian cuisine is evolving, discover the philosophy behind one of the world's most intimate dining experiences, and learn why mentorship and empathy are essential to building the next generation of chefs. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Kgomotso Modise (standing in for Relebogile Mabotja) speaks to Vibin Varghese, General Manager of Thava Group, and Philippe Frydman, Consultant at Thava Group. Thava is known for its vibrant Indian cuisine, crafted with the freshest local ingredients and rich, aromatic flavours. What began as a passion for authentic Indian dining has grown into a thriving brand with five restaurants including its newest location at Emperors Palace. 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

In this week's episode, Kirn Bawa (she/her) shares her journey in the restaurant industry and the evolution of her family business. We also chat about our experience growing up, Indian culture, and being an entrepreneur as a woman of colour. Kirn opens up about how she navigates challenges, celebrates diversity, and innovates in the culinary world.Check out all that Kinu has to offer here and give them a follow on Instagram to learn about their next event!Send a textSupport the show

What if we stopped saving our dream journey for “one day” and booked it now? Wander Woman Phoebe Smith hits pause on the grind and takes a micro‑retirement across North India by rail—soaking in Kolkata's dawn ferry music, the riot of colour at the flower market, and the earthy taste of chai, before tracing slower paths to Bodh Gaya, Varanasi and Agra. The result is an immersion into India that her late mother always wanted but whose death age 50 meant she never got to experience.  Also coming up:Author and travel writer Shafik Meghji on South America's links with Britain and the perfect trip for first time visitorsTravel Hack: Survive your first night on an Indian Sleeper TrainTop 10 North Indian dishes you have to try... now!Meet the acid attack survivors at Sheroes Hangout Cafe - who turn tragedy into triumph over coffee every dayGear chat: what to pack for a trip to India in winter and summerIda Pfeiffer – the midlife pioneer who circled the globe on grit, curiosity, and a shoestring – is our Wander Woman of the Month.If this journey nudges your own “someday” list, make it sooner. Subscribe, share with a friend who needs a push, and leave a quick review to help more travellers find us. Where would your micro‑retirement take you?Contact Wander Womanwww.Phoebe-Smith.com; @PhoebeRSmith

In an age of influencers, is there still a place for anonymous expert food commentary? Helen asks Dubai’s OG influencer, Foodiva.Plus, we learn about a new breakfast collab, meet the chef behind a Bab Al Shams pop up, and ask how a cup of chai can help create community…See omnystudio.com/listener for privacy information.

In this episode, host Renee Buckingham chats with Jessi Singh, the creative force redefining Indian dining through his bold and ‘unauthentic' approach to cuisine. From Melbourne to Miami, Jessi has built an empire of vibrant, personality-filled restaurants, including Babu Ji, Daughter in Law, and Bibi Ji, each celebrating flavour, colour, and culture in their own way.They unpack his journey from India to the world stage, exploring the evolution of Indian food, the contrasts between Australian and American hospitality, and what it really takes to build a lasting legacy in this ever-changing industry.Guest info:@jesssi_singhConnect with POH:principleofhospitality.com / @principle_of_hospitalityFor Brand Strategy, Design & Creative Support:principledesign.com.au / @principledesignA big thank you to Pay.com.au for sponsoring this episode and for their continued support of Australia's hospitality industry.Pay.com.au, is a payment platform that rewards your business for doing what it already does every day: paying suppliers, rent, utilities and more. Learn more at Pay.com.au, today!Mentioned in this episode:Pay.com.au

Chef Abhi Sukul, the esteemed owner of Lajawab Indian Cuisine, embodies the essence of culinary dedication, having transformed his passion for cooking into a thriving endeavor in St. Petersburg, Florida. Born in Kolkata, a city renowned for its vibrant food culture, Chef Abhi's culinary journey began in his mother's kitchen, where he learned that cooking is an art requiring both patience and passion. In this enlightening discourse, we delve into his remarkable odyssey, from navigating the global hospitality landscape with Marriott to overcoming the adversities posed by the pandemic, which initially threatened to derail his ambitions. Chef Abhi's unwavering spirit led him to rebuild, ultimately establishing Lajawab, where he meticulously crafts dishes that not only reflect the rich tapestry of Indian cuisine but also aim to evoke joy in every guest. Join us as we explore the intersection of tradition and innovation through the lens of a chef who ardently believes that every dish should leave a lasting impression, not merely of satisfaction but of sheer delight.Lajawab - Authentic Indian CuisineLajawab Indian Cuisine (@lajawab4u) • Instagram photos and videosTakeaways: Chef Abhi Sukul emphasizes the significance of patience and passion in culinary arts, which he first learned in his mother's kitchen. The chef's journey from Kolkata to global experiences showcases the universality of hospitality in the culinary field. Chef Sukul's dedication to authentic Indian cuisine is reflected in his meticulous preparation of dishes, such as his signature butter chicken and coconut mushroom curry. The story of overcoming adversity during the pandemic illustrates the resilience of entrepreneurs in the restaurant industry. Abhi Sukul's commitment to mentorship in the culinary arts highlights the importance of passing on knowledge to future generations of chefs. The chef's culinary philosophy centers around the joy of cooking and the profound impact that food can have on people's happiness.

Link for FRIDO AEROMESH CHAIR:Embark on a delicious journey into the history of Biryani — one of India's most iconic dishes. In this episode of India Unveiled, we uncover the story of how biryani traveled through centuries, from the royal kitchens of the Mughals to the bustling streets of Hyderabad, Lucknow, Kolkata, and beyond.Discover how this fragrant blend of rice, spices, and meat (or vegetables) became a cultural symbol, deeply rooted in the history of food in India. Along the way, we explore fascinating legends, regional varieties, and the global love for biryani.Perfect for food lovers, history buffs, and anyone curious about the origins of Indian cuisine. Keywords: History of Biryani, History of Food, Indian Food History, Hyderabadi Biryani, Lucknowi Biryani, Mughal Food, Indian Cuisine, Food CultureCREATOR AND HOST: RAKESH SONIINSTAGRAM: @ https://www.instagram.com/me.rakeshh?igsh=eTB5bDdhb3IzMjBsWRITING HELP: SHRITI ROYlisten,follow,share,rate

Sameer Malhotra is the CEO and co-founder of Café Spice, a nationally distributed brand bringing authentic Indian cuisine to a broad American audience. Raised in a family of restaurateurs, Sameer has grown Café Spice from a single restaurant concept into a $50 million food manufacturing business.Café Spice is a family-owned food company specializing in globally inspired, ready-to-eat meals. Partnering with Whole Foods Market and other retailers, Café Spice provides hot bar items, refrigerated and frozen meals, and private-label products for supermarket chains across the U.S.Founded in 1998 as a bistro-style Indian restaurant in New York City, Café Spice transitioned from restaurants to large-scale food manufacturing after Whole Foods tapped the brand to supply its Indian hot bars. Today, Café Spice operates from a state-of-the-art 70,000-square-foot facility, produces both branded and private-label products, and continues to innovate with new offerings like Cantina Latina, a Latin-inspired line of prepared meals.Growing up in his family's acclaimed Indian restaurants gave Sameer firsthand insight into the challenges and opportunities of introducing Indian cuisine to America.Café Spice pivoted from restaurants to manufacturing after landing Whole Foods as a client, eventually supplying Indian food to every Whole Foods hot bar in the country.Company culture emphasizes “grittiness and safety,” with longtime employees playing a key role in consistency and growth.Scaling recipes for national distribution required investments in food safety, standardized spice rooms, and consistent culinary processes.Education and sampling are central to marketing—demos help consumers overcome misconceptions that all Indian food is spicy or “just curry.” QUOTES “Whole Foods decided they were going to open an Indian hot bar, and that's where the entire business changed. Now, 20 years later, we make the Indian food for their hot bars in every store in the country.” (Sameer)“We've always been a gritty team. Culture is grittiness and culture is safety.” (Sameer)“As restaurateurs, you're creating food that's going to be consumed within an hour. Here, we're making food that may be frozen or refrigerated and eaten days later. Food safety became the most important part.” (Sameer)“I walked into the Whole Foods office in a suit, 23 years old, and the guy who greeted me was in cargo shorts and flip-flops. I felt completely out of place.” (Sameer)“Spice is always a trend. Generationally, spice is much more accepted now than when we started the business.” (Sameer)“Rather than discounting, I focus on demos. People need to taste the food and realize how good it is.” (Sameer)“The biggest misconception is that all Indian food is curry and all Indian food is spicy. Not everything is curry, and not all Indian food is spicy.” (Sameer)“We changed the name from ‘alugobi' to ‘curried cauliflower and potatoes' and sales doubled. People knew what it was.” (Sameer)“We put in robotic arms for packaging. It increased output, reduced giveaway, and didn't reduce jobs. Technology has been a game changer.” (Sameer)“Surround yourself with like-minded people, but also fill the gaps you don't have. You need people who will push you—not just yes men.” (Sameer)

Rupee Beer founders Van and Sumit Sharma believe they're ready to meet Indian cuisine's moment.    On the latest edition of the Brewbound Podcast, the brothers share their journey of launching the Indian American beer brand during the COVID-19 pandemic as an add-on purchase at their family's restaurant. Today, Rupee has expanded distribution to 18 states – most recently California – and the Sharmas are readying for an “explosion” of Indian restaurants entering the U.S market.    “We're doing something that really directly ties it into the only story that we know, which is restaurants,” Van Sharma said. “That's what we grew up in, more specifically, Indian restaurants.”   Rupee's beer has found its way onto menus in Thai, Middle Eastern, Persian, Latin American and Caribbean restaurants.   “Anywhere global flavor, spice, those things hang out, that's where we're operating these days,” Van Sharma said. “Legacy brands out there definitely paved the way, but we're doing something a little bit different, which also involves a little bit more of the local, craft American space as well.”    Although the Shamras built Rupee's business primarily through the on-premise channel, they're now getting the attention of national retailers and they're leaning into their chain business.    Rupee is bringing new innovation to the Indian beer segment, which hasn't seen an influx of new brands, Van Sharma said.   Later in the episode, The Sharmas discuss their strategy for engaging consumers and gaining their attention in retail stores, as well as their approach to building their distribution network and where they want to go next.    Plus, Justin, Jess and Zoe catch up on the latest headlines, including why it's not time to panic despite the Gallup survey's recent results on Americans drinking habits. They give a legal update on Uncle Nearest and the recipe agreement dispute between Schilling Cider and Incline. They also recap recent bev-alc experiences, from a growing dislike for black cherry flavors, to a sweaty trip to the Iowa State Fair.

Jay and Brittany Gill, owners of Masala Indian Cuisine hope to introduce locals to many different types of Indian food from different regions around the country. They speak on their experience with the restaurant business, ingredients they use, and what it's like to start a restaurant as a couple.

What is white rice so popular in Indian cuisine instead of brown rice? Why do we make idli with parboiled rice? How should you cook rice to make the best lemon rice?We explore the answers to all of these questions in this episode and talk about several rice varieties from the Indian subcontinent. Listen to the episode to hear all about Indian rice!Cook Like An Aunty Lemon Rice recipe video: How to wash riceIndian Ecologist Debal Deb: Preserving rice 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

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This was a very special episode for a number of reasons. We had back on our very special guests from Squatchin PNW, Hector and Eric. They invited a couple of their friends who had their own stories of the mysterious Bigfoot. This episode was recorded live at 5 Rivers Indian Cuisine located at 9629 Evergreen Way #201, Everett, WA 98204 where they served delicious food and provided excellent service. Be sure to check them out at www.5riversindiancuisine.com. You can find Hector and Erik on facebook at their Squatchin PNW page at https://www.facebook.com/groups/1057593275235436/ Links to everywhere where we can be found: https://linktr.ee/beyondexpectationpod For more exclusive updates and future content of the world's newest best podcast ever you can follow on Instagram @beyondexpectationpodcast. Help us grow by subscribing to the podcast on platforms such as Apple Podcasts, Google Play, Spotify, Stitcher and TuneIn. 5-star reviews are greatly appreciated. As always, thank you for your support.

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

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. Gene Massey, Chairman/CEO of MediaShares, will lead a session on "Secrets For Creating Great Content To Attract Investors." He'll share expert insights on crafting compelling content that engages and converts potential investors. Whether you're launching a crowdfunding campaign or looking to enhance your storytelling strategy, this session is a must-attend! Don't miss it!SuperCrowdLA: we're going to be live in Santa Monica, California, May 1-3. Plan to join us for a major, in-person event focused on scaling impact. Sponsored by Digital Niche Agency, ProActive Real Estate and others. This will be a can't-miss event. 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!  SuperCrowd25, August 21st and 22nd: This two-day virtual event is an annual tradition but with big upgrades for 2025! We'll be streaming live across the web and on TV via e360tv. 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

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.

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.

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

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/

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