Podcasts about kebabs

On food reviewer Issac Eatsalot's menu: Baked good for mum, late night snack packs in Western Sydney, and Macca's on Christmas Day - why? You'll have to listen to find out. If you enjoyed this - tell someone you think will love it to, and be sure to listen to the full episode, out tomorrow!Send a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

Callan Boys from the Sydney Morning Herald Good Food Guide joined us for Where Are We Eating with three hot tips: Hampsey Taverna at the new fish markets for charcoal-grilled sardine skewers with stunning city views, Darbant in Auburn for next-level Persian kebabs where the son and daughter have modernised mum and dad's shop while dad still cooks over hot charcoal, and Hats Off Barbecue at Taren Point Car Wash for what might be Sydney's best Philly cheesesteak made with 12-hour beef brisket.See omnystudio.com/listener for privacy information.

Alô meus amigos ! Espero que tenham gostado do episódiodesta semana vemo-nos para a semana com a entrevista com o meu querido amigo Oscar onde vamos falar sobre Astrofísica e Cinematografia.Até lá!

A diverse food scene is an interesting food scene. Without it, we'd all be stuck in some dystopian future where every restaurant is a Taco Bell.Luckily, Milwaukee is worlds away from that scenario because of how global our city's flavors are. In this episode, we touch on two recent examples that bring tastes from two distinctly different regions to Milwaukee.First up is a name familiar to the area's food lovers: SapSap. Chef Alex Hanesakda's excellent food truck has been just one of the reasons to brave the cold at Zócalo Food Park since it nestled into a parking spot earlier this year. As of last week, you don't need to worry about the weather because SapSap has a new location at the 3rd Street Market Hall.Just like the Zócalo version (which will continue cooking), SapSap's stall in the former Grand Avenue Mall will serve Chef Alex's signature Lao-American offerings, including his Mama's Eggrolls and brisket fried rice. According to Ann's always-informed reporting, the new location will also expand its menu to include a few more Southeast Asian options.Our second globally flavored news item spins the globe to Germany's take on a street food that originated in Turkey: döner kebab. Ray and Elma Ramic opened a fast-food joint of the same name in Hartford back in 2023, sending curious eaters up I-43 to wolf down the gyro's European cousin. They shortened the commute by opening a second Döner Kebab at 138 E. Capitol Dr., and Ann stopped by as part of her most recent Dining Tidbits.Also in this episode, you'll hear us flap our wings (or mouths) about: Broasted chicken, the unsung hero of the supper club. Milwaukee's latest batch of James Beard Award semifinalists. A former convenience store on the South Side that will transform into a destination for Mexican seafood.

Luke Littler's rise to the very top of darts doesn't feel real… but it is.In this deep dive documentary, we break down the insane story of how a normal lad went from throwing darts in his bedroom to lifting world championships and becoming one of the most talked-about names in British sport.From kebab shops and early graft, to the pressure of the biggest stages in darts, this is a proper look at the speed, the hype, and the reality of Luke Littler's rise to fame and what it really takes to handle that level of attention at such a young age.No gimmicks. No shouting. Just honest reaction, real perspective, and a deep dive into a story that's still being written.Let us know your thoughts in the comments.Is this the greatest rise darts has ever seen?Subscribe for more reactions, real stories and deep dives. We have plenty more videos just like this one in the playlist, enjoy! Hosted on Acast. See acast.com/privacy for more information.

Send us a textThis week on Three Kitchens Podcast, Erin finds inspiration in a book she's reading to try a delicious sheet pan kebab recipe. She also makes flatbread, a quick salad and tahina sauce to make this an easy weeknight meal. If you're thinking kebabs on skewers, you'd be wrong (as Heather found out). For these kebabs, Erin mixed ground beef with a blended veggie mixture, and spread it on a baking sheet. Ten minutes in the oven, and you're ready to go. The salad is simply red onion and tomatoes with salted lemon and sumac. The tahina sauce is tahini and water -- so simple! All together in a wrap, this is quick, healthy and so tasty. Get the recipe on our website:  Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

hust hust Sorry – ich bin immer noch etwas angeschlagen.Ich, Nico, war leider in der vergangenen Woche nicht in der Lage, eine normale Podcast-Folge aufzunehmen. Das ist erstmal ziemlich doof. Aber was willste machen: Wenn man krank ist, ist man krank.Daher gibt's jetzt eine Special-Folge außer der Reihe – am zweiten Sonntag des Jahres. Oder zu Timo Völkerinks Geburtstag. Sucht es euch aus. Wie dem auch sei.Heute wieder das Thema schlechthin: unsere Eagles.Was ging bei den Eagles an Weihnachten?Mussten sie an Silvester trainieren?Und wie fanden Nico und Josh das Spiel gegen Rostock?Antworten gibt's im Podcast.Und jetzt viel Spaß, meine Kebabs.Productions.Sportells ProductionsNico Totzek

durée : 00:03:16 - Des riverains se plaignent de nuisances liées aux kebabs à Pau Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Relatos de uma épica sessão de autógrafos e pequenas histórias reais de Natais.

durée : 00:02:55 - Y a t-il trop de restaurants à Laval ? - Le nombre de commerces proposant de la restauration est élevé actuellement dans la ville de Laval. D'après l'Union des Métiers et des Industries de l'Hôtellerie de la Mayenne, il y en a 88 dans cette ville de près de 50.000 habitants. Est-ce trop ? Éléments de réponse. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Fredag! Det blir skådisception, Polen, vetelängd, pung och gymnastik. Har du ett skvaller som fler borde få höra? Maila det till kafferepetpod@gmail.comMissa inte vår månatliga systerpodd Cigarrummet. Bli prenumerant på www.underproduktion.se/cigarrummet7:15 - Gymnasten Måns15:45 - Åkermunken23:55 - Bröllopstalet29:20 - Rånad i Warszawa 32:00 - Bertil Duva40:50 - Nudiststranden48:50 - Kebabsås i Krakow55:10 - Feta fettot 2.01:05:50 - Dagen syrran dog Hosted on Acast. See acast.com/privacy for more information.

Listen to this episode and really take a minute to sit and think of what your Transformer name would be and what exact vehicle you'd turn into. Me? 'Sassparilla' and a 2001 Chrysler PT Cruiser (with the wood side panelling). Starring:Adal RifaiJohn Patrick CoanErin KeifEditing by: Casey ToneyTheme by: Arne ParrottLogo by: Emily Kardamis & Emmaline MorrisWant more? Get Weekly Bonus Eps on Patreon!JPC's Guided Meditations Volume 1, available now at our Patreon digital store!Want merch? Visit our Dashery Store!Want to mail us something? Hey Riddle Riddle 6351 W Montrose Ave #267Chicago, IL, 60634Want to leave us a voicemail? Call (805) RIDDLE-1 or (805-743-3531)Want to advertise on the show? Check out Hey Riddle Riddle via Gumball.fmSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Maziyar nasceu no Irã, cresceu na capital Teerã e nunca concordou com a falta de liberdade e democracia do seu país.Com 18 anos, fez sua primeira tentativa de chegar ao Canadá através de coiotes venezuelanos, depois tentou por Istambul até chegar o momento de o destino trazê-lo para o Brasil e mais tarde para Blumenau.Aqui com grandes dificuldades começou o Manoosh, um restaurante que serve Kebabs e Falafels, pratos típicos do Oriente Médio. De lá pra cá são 8 anos e novos objetivos para o futuro da marca.Há 3 meses, ele voltou para o Irã para visitar sua família e durante sua estadia, o conflito entre Israel e Irã se intensificou, uma guerra começou e ele juntamente com a companheira e sogra não puderam deixar o país devido ao fechamento do tráfego aéreo.Uma história de vida incrível que vale assistir cada minuto!

On this week's Vogue & Amber: Oasis weekend debrief - from Liam Gallagher's moody face to bar scraps, missed songs and who went to bed first (very important info). Vogue interviews Davina McCall about her new TV show, while Amber sticks to kebabs and early nights.Plus, hot takes on shower habits and sparkling water, spooky ghost stories, Sister Cards confessions and the wildest influencer fails (and wins) of the week. The girls also tackle an Agony Aunt dilemma about a flaky best friend who keeps cancelling plans.Watch us on Youtube! CLICK HERE! or search Vogue & AmberRemember, if you want to get involved you can:Email us at vogueandamberpod@global.com OR find us on socials @voguewilliams, @ambrerosolero @vogueandamberpodListen and subscribe to Vogue & Amber on Global Player or wherever you get your podcasts.

Neben der Currywurst ist der Döner eine feste Größe der deutschen Street-Food-Kultur – und an fast jeder Straßenecke zu finden. In Australien sind Kebabs zwar bekannt, kommen geschmacklich jedoch selten an das Original aus der Heimat heran. In Sydney will der „Berlin Food Bunker“ genau das ändern. Wir haben den Imbiss besucht und mit dem Betreiber über Rezeptgeheimnisse, Heimweh-Geschmack und die Reaktionen der Gäste gesprochen.

There is no better, easier summer slam dunk than kebabs on the grill. The Fowl Life's Eat Wild Host Joel Kleefisch and acclaimed culinary master Chef Ellie Lawton take you from field to table with easy, no-fail kebab creations from hors d'oeuvres to dessert. These weekly short-format series will make you the Provider!

Pour ce dernier épisode de la saison on retrouve les financeurs, Flo et Léo, dans le désormais traditionnel Podchiasse spécial été. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Summary: This conversation explores the rich history and cultural significance of kebabs, delving into their evolution from ancient cooking methods to modern interpretations. The hosts share tips and tricks for making perfect kebabs, including skewer selection, marinating techniques, and cooking methods. They also discuss the incorporation of wild game and fish into kebab recipes, highlighting the versatility and adaptability of this beloved culinary tradition. The episode concludes with a variety of delicious kebab recipes that celebrate the flavors of the wild. - ⁠⁠Leave a Review of the Podcast⁠⁠ - ⁠⁠Buy our Wild Fish and Game Spices⁠⁠ ⁠⁠The Art of Venison Sausage Making⁠⁠ Recipe Links: Tikka Swordfish Kabobs ⁠The Best Venison Heart Recipe: Japanese-Inspired Heart Skewers⁠ Nigerian Suya – Grilled Meat Skewers Wild Turkey Souvlaki with Tzatziki Buffalo Turkey Sausage Turkey Spiedie Sandwich Takeaways: The kebab has ancient roots and is a universal cooking technique. Kebabs can be made with a variety of wild ingredients. Choosing the right skewers is crucial for even cooking. Soaking wooden skewers prevents burning during grilling. Lean, fast-cooking cuts are best for kebabs. Marinades enhance flavor and tenderness of the meat. Kebabs can be cooked over open flames for a smoky flavor. Different cooking methods can be used for kebabs, including grilling and broiling. Incorporating wild game and fish adds unique flavors to kebabs. Kebabs are a cultural bridge, connecting ancient traditions to modern cooking. Chapters: 00:00 The Kebab: A Culinary Journey Through Time 03:00 The Historical Roots of Kebabs 08:49 Choosing the Right Skewers for Kebabs 18:06 Selecting the Best Proteins for Kebabs 23:19 Marinating Techniques for Flavorful Kebabs 27:02 Meat Preparation and Marinades 29:05 Optimal Cooking Methods for Kebabs 33:50 Incorporating Wild Game and Fish into Kebabs 41:28 Delicious Recipes for Skewers 52:36 Final Thoughts on Skewers and Cooking Keywords: Kebab, cooking, wild game, recipes, grilling, history, tips, techniques, outdoor cooking, food culture Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's Vogue & Amber: It's our first Youtube episode! Yes, that's right, you can now watch us with your eyes. We're getting roasted in the podcast comments, Amber's spiralling after a night on that forum, Vogue's had a lovely time in Cornwall and Imo's got big feet. Plus is it acceptable to eat a a mint on the pod? pigeons, stolen loo roll, truth corners, and Jeff Bezos' ridiculous wedding.Remember, if you want to get involved you can:Email us at vogueandamberpod@global.com OR find us on socials @voguewilliams, @ambrerosolero @vogueandamberpodListen and subscribe to Vogue & Amber on Global Player or wherever you get your podcasts.Please review Global's Privacy Policy: https://global.com/legal/privacy-policy/

COFFEE MOANING the PODCAST ON APPLE PODCASTS: https://podcasts.apple.com/gb/podcast/coffee-moaning/id1689250679ON SPOTIFY: https://open.spotify.com/show/3p6z4A1RbhidO0pnOGGZl2?si=IqwD7REzTwWdwsbn2gzWCg&nd=1HOW TO STAY MARRIED (SO FAR) the PODCASTON SPOTIFY: https://open.spotify.com/show/57MT4cv2c3i06ryQlIpUXc?si=1b5ed24f40c54ebaON APPLE PODCASTS: https://podcasts.apple.com/gb/podcast/how-to-stay-married-so-far/id1294257563 Hosted on Acast. See acast.com/privacy for more information.

On the latest show, we discuss Venny and his unhealthy obsession with kebabs. We also review albums from Fallujah and AVKRVST.

Recipe8 boneless, skinless chicken thighs, sliced in 4 1 teaspoon smoked paprika ½ teaspoon English mustard powder ½ teaspoon garlic powder 2 teaspoons brown sugar 1 teaspoon onion granules ¼ teaspoon salt Few grinds pepper Oil for brushing Place the chicken in a bowl. Mix the smoked paprika, mustard, garlic, sugar, onion granules salt and pepper together. Take a teaspoon of the mixture out for the corn and mix the rest thoroughly in with the chicken. Allow to marinate for a few hours in the fridge. Thread onto skewers. Alternatively you can rub the whole thighs with the spice mixture. Cider spritz 200ml dry cider 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar Place in a pan and boil to reduce by half. Place in a spritz bottle if you have one.Brush the kebabs with oil and grill for 3 minutes each side on high barbecue heat. Spritz or brush with the cider mixture as you grill and turn. Grilled corn salad 2 corn on the cob Oil for brushing Salt Teaspoon spice rub 1 leek, split and washed 1 tablespoon cider vinegar Brush the corn with oil and season with salt. Grill until scorched all over. Remove niblets and season with the spice mix. Brush the leek with oil and grill on both sides for a couple of minutes each side. Season with salt and then chop and mix into the corn with the vinegar. Season to taste.Chipotle Sour cream 200ml sour cream 1 teaspoon chipotle chilli paste Salt to tasteWhisk together and serve on the side.

Ben and Ross spend an afternoon enjoying discussing things that Reading could do with their future. And hey, isn't that nice speculation to engage in as Reading fans? The pair discuss what the new American owners could do with our club, and what should be high up on the priority list off the pitch. Ross pitches a strange backwards marketing campaign for the club whereby they right the wrongs of years past, plus there's a bumper mailbag for Ben to chew through. Thanks as always to our friends at ZCZ Films for sponsoring the pod! Follow The Tilehurst End on Twitter @thetilehurstend  Follow Ross on Bluesky @webberross.bsky.social Follow Ben on Twitter @mrblthomas

This week, Aaron and Leyla return to Mahishmati with Bahubali 2: The Conclusion! Join us for mother-son conflict, a king's bad priorities, and a downright Clinton-esque flute solo. --- Our theme song is "Obsolete" by Keshco, from the album "Filmmaker's Reference Kit Volume 2." Our other projects: Aaron's TTRPGs Aaron's TTRPG Reviews aavoigt.com

You know what's REALLY fun? Passport Validity rules! If you're like James and didn't know that already then prepare to have your mind BLOWN. Chelsea and James also have come prepared with their top tips for travel newbies and discuss a bad review that brings into the question the definition of ‘statues'.Have a holiday hack of your own or a travel nightmare you need to get off your chest? We'd love to hear from you! Email us at hello@passportsplease.com or if you're the really adventurous type you can even send as an actual postcard! You can find all the info you need at www.passportspleasepod.comDownload the SAILY app AND use our code PASSPORTS at checkout to get an exclusive 15% off your first purchase.saily.com/passports Hosted on Acast. See acast.com/privacy for more information.

Arun Kapil, founder of Green Saffron, on the origins, varieties and magic of the humble kebab as well as some ingredient and cooking tips.

Aujourd'hui, Éléonore Lemaire, Charles Consigny et Didier Giraud débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

A 10h, ce lundi 7 avril 2025, les GG : Éléonore Lemaire, chanteuse lyrique et professeur d'aïkido, Charles Consigny, avocat, et Didier Giraud, éleveur de bovins, débattent de : Un maire contre les kebabs et barbershops, a-t-il raison ?

PADDY MCDONNELL & WILLY THOMPSONSubscribe to the Patreon for this week's bonus episode: https://www.patreon.com/MudbloodpodcastTHANKS TO OUR NEW MAIN SPONSOR THAT PRIZE GUY! USE CODE MUDBLOOD10 FOR 10% OFF: https://thatprizeguy.co.uk/PADDY'S TICKETS: https://www.paddymcdonnellcomedy.com/WILLY'S TICKETS: https://williamthompsoncomedy.com/MERCH: https://visualanticsapparel.com/collections/mudblood-podcast?_pos=1&_psq=MUDBLOOD&_ss=e&_v=1.0Aye - Closer: https://open.spotify.com/track/3lqkCWaT1XZsBoYTf2Dkai?si=0be3e09be2484ba0

Very fun episode this week as we are joined by the Kebab master himself - The Ox Show. We learn all about Ox's journey into the kebab world, how he began, industry secrets, HSP Appreciation Society, Gold Coast Kebabs and he actually shows us his resume.We have our first guest for 2025 and as per usual, the game of choice for our guest is “Bullslut'' as Ox goes head to head against Rohit and Miguel.We end this week with a TCB classic segment with a twist - “Corporate Rare Units.” We love to hear about rare units here at TCB and one of our favourite genres of rare units are the ones you find at work. Sen and Ro share some weirdos they've worked with before Ox drops some classics.___________________________________________________________YOU CAN FIND THE OX SHOW HERE:

In this proper yarn of the Proper True Yarn podcast, Zach Oakley takes us on a mad journey through a wild night in Adelaide. From a cheeky win on the pokies with found coins to a kebab shop drama where cheese goes missing, only for a hero to step in and save the day—this yarn's got it all. Zach reminisces about the chaos of a bucks party, a bit of late-night grub at a dodgy kebab shop, and the importance of always having a backup stash of cheese. Plus, he pitches an idea for a new food van that'll have your mouth watering. If you love a proper yarn, this one's got the lot.#propertrueyarn Hosted on Acast. See acast.com/privacy for more information.

Four in five cars should be electric and half of homes should have heat pumps within 15 years. That's according to the government's independent climate advisers, the Climate Change Committee. It says to reach the legally required "net zero" target by 2050 we will need to change how we drive, what we eat and how we heat our homes.    Niall Paterson talks to Sky's science and technology editor Tom Clarke about how individuals can make a difference and what support they can expect from the government.    Producer: Soila ApparicioEditor: Philly Beaumont

Bienvenue dans ce nouvel épisode de Sans Permission dans lequel nous retrouvons un invité exceptionnel, Hakim Benotmane, un entrepreneur derrière une success story hors du commun. Avec 125 millions d'euros de chiffre d'affaires réalisés grâce à sa chaîne de kebabs, il partage aujourd'hui avec nous son parcours, ses défis et les leçons qu'il a apprises en cours de route. Une interview inspirante qui prouve que tout est possible avec une vision claire et une détermination sans faille.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In this lively episode of We Are T1D, hosts Mike and Jack catch up on their weeks, sharing entertaining stories about food cravings and the complexities of insulin management. The duo explores the randomness of diabetes management, covering everything from egg preferences to humorous work anecdotes about counting chicken satay sticks. They candidly navigate the ups and downs of blood sugar levels, discussing the unpredictability's of life and how antibiotics have affected Jack's glucose control. Listeners will enjoy relatable moments, including Mike's experience with an 'angry low' that led to a minor spat with his partner, emphasizing the mental health challenges of living with Type 1 Diabetes (T1D). The episode wraps up with the highly anticipated 'tit time,' where Mike celebrates achieving 87% time in range, sparking friendly competition and a celebration of their T1D victories. Tune in for an engaging mix of humour and real-life insights about living with Type 1 Diabetes. Don't forget to rate, review, and subscribe on Spotify, Apple Podcasts, or your favourite platform. Join us in raising awareness and supporting the T1D community! Follow Us:Podcast Instagram: @wearet1dMike's Instagram: @t1d_mikeJack's Instagram: @t1d_jack Share your stories: wearet1d.com New episodes every Sunday & Wednesday Don't forget to subscribe to our YouTube channel for video episodes out Every Friday: https://youtube.com/@wearet1d

Good friend and show regular, comedian My Cousin Vlad, joins us for the umpteenth time for some heavy debates! We're tackling the big questions: "What's the w0ggiest car?" "Which country does the best sausages?" Plus, "Kebab or Souvlaki? Which country makes it best?" We want to know what you think @sooshimangopodcast! And don't forget—our FINAL WEEK of shows is here! Grab your tickets now: Sooshi Mango Tickets. CREDITS Hosts: Joe Salanitri, Carlo Salanitri, Andrew Manfre Producer: Liza Altarejos Audio Imager: Kelli Foulstone Follow the Sooshi Mango Podcast page on Instagram @sooshimangopodcast and on Tiktok @sooshimangopodcast See omnystudio.com/listener for privacy information.

Tottenham's 45 minute crisis is over! A full contingent of Plus Davers bring you their thoughts on a perfect weekend for Spurs fans - with Spurs seeing to it that West Ham join Arsenal and Chelsea in tasting defeat. We talk about a brave and inspired half time change from Ange as well as the growing star of Kulusevski. There's the usual preview of upcoming games including Troy Parrott's AZ and Dr. Tottenham's upcoming trip to Selhurst Park. Episode brought to you by Pundit Games - the original football trivia board game - www.punditgames.co.uk - use code PLUSDAVE at checkout for an exclusive 20% discount.

We are back - and Deckchair is in a familiar state; Hungover.To hear our episodes fresh each week (plus a Bonus episode) sign up and sponsor the podcast at;patreon.com/deckchairandyumzBecome a supporter of this podcast: https://www.spreaker.com/podcast/deckchair-yumz-podcast--4214481/support.

In Germany, döner kebabs are more than just an affordable, satisfying street food. They're a symbol of Turkey's culinary influence in the country. Today on the show, how an effort to give doner kebabs a protected status under a little-known EU regulation could dish out some real economic consequences, in Germany and beyond. Special thanks to Sidney Gennies, Sönke Matschurek, and Maren Möhring. Related episodes:Cheese wars Coca Cola vs. Coca Pola (Apple / Spotify) For sponsor-free episodes of The Indicator from Planet Money, subscribe to Planet Money+ via Apple Podcasts or at plus.npr.org. Music by Drop Electric. Find us: TikTok, Instagram, Facebook, Newsletter. Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

In this episode, we're joined by two fantastic guests who are both history buffs and foodies, as they take us on a fascinating walking tour of Lucknow. We have with us the father and son duo, Mr. A.K. Srivastav and Mr. Vaibhav Srivastav, both authors and fantastic story-tellers. Lucknow, known for its rich Nawabi heritage, Victorian-era architecture, and cultural flair, comes alive through their stories. From majestic imambaras, kothis, and gates to the legendary Lucknow Residency, our guests dive deep into the city's architectural wonders. They also unravel the story behind Lucknow's famed 'nazakhat' (etiquette), its renowned Kathak Gharana featuring maestros like Birju Maharaj, and the poetry and shayari that have long made the city a cultural hub. You'll hear about literary giants like Mir Taqi Mir, whose timeless verses still echo through the streets, and musical legends like Naushad Ali, who crafted melodies that define an era. Of course, no tour of Lucknow is complete without savoring its legendary food—kebabs, biryani, chaats, sweets, and chai are just a few of the culinary delights they explore. Get ready to be transported to Lucknow in this episode with two of the best storytellers, who will definitely inspire you to visit the city yourself! --------------------------------------------------- Follow A.K. Srivastav on Facebook and Vaibhav Srivastav on Facebook | Instagram | LinkedIn Vaibhav's book: ‘Sea of Stories: Mumbais and Bombays' on Amazon Vaibhav's podcast episode on Mumbai: Spotify -------------------------------------------------- To support our team and donate generously, pleaseclick ⁠SUPPORT ⁠. Like our work? Follow, Like & Subscribe to our podcastfrom wherever you are listening in. We would also love to hear from you, so do write to us at: Email: ⁠misadventuresofasneaker@gmail.com⁠ Instagram: ⁠@misadventuresofasneaker⁠ Blog: misadventuresofasneaker.substack.com

Join Joshua and Sara Appel, as they delve into the essence of hospitality and how to make it a seamless part of your life. From involving guests in meal prep to finding a meal to do on repeat, they share their insights on how to build relationships and warmth of friendship through routinely saying "welcome". Tune in to hear about their flavorful Greek menu, top picks for olive oil and salt, and a treasure trove of tips for your home. Don't miss out on this thought-provoking conversation full of practical advice and inspiration! We're so glad you're here! Visit www.comeoverfordinner.com for recipes, product links, and more!

The word kegend gets thrown around a lot but it's safe to say Ian Dempsey is absolutely one of Irelans's most legendary broadcasters. He has been a constant presence in our lives for decades and whether it was his stint on Dempsey's Den or his hugely successful run on ireland's most successful breakfast show on Today FM.In the first episode of the new sason of Dishing It Out Ian joins Gary and Gareth to discuss his amazing career, his beginnings in pirate radio, his Den days and of course his time as King Of Ireland's Mornings. He also discusses how his diabetes has effected his attitude to food and his choice of final meal is SPECTACULAR! Enjoy.If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

This week it's the big Euros wrap up, from Kebabs to Marienplatz, pint collecting to the come down after. Plus a Men's Health shoot, Martin's new character and McDonalds. Make sure you subscribe and leave a 5 star review! If you'd like to share the times you've been a resourceful rascal, or want to get in touch, send an email to Hello@RestlessNativesPodcast.comPlease review Global's Privacy Policy: https://global.com/legal/privacy-policy

This podcast covers episodes 11,297 to 11,300. Kev reacts violently when ITV Stefan reneges on the deal to pay £60,000 a year to keep Abi's deep fakes off the internet. Tim is caught between a rock and a hard place trying to keep his wife and his best mate happy on the occasion of Steve's 50th. Dee Dee secretly meets with Joel's parents but they are shocked to discover how far her relationship with their son has progressed. Michael finds himself caught between feuding siblings as Glenda goes after George's house. Joseph is embarrassed when Gemma admits to stealing shoes from his new friend's dad's shop. Carys has wide feet. Blonde hair runs in Swain's family. Kit should answer his phone more often.

With the group stage finished its time to step back, take a breath and have a considered look at Euro 2024. Which teams have impressed, which have disappointed? Who are the players who've stood out and who are the surprise packages? One man perfectly placed to answer most of those questions is Times writer Paul Hirst. He has seen ten teams, travelled across Germany and watched England with England fans in a fan park. Tom Clarke catches up with Paul to get his tips for who to look out for in the knockout stages, the best players he's seen so far and is German rail really as bad as it is in the UK? Oh, and England, what does he make of them? Hosted on Acast. See acast.com/privacy for more information.

Come to Hong Kong for the rugby and sightseeing. Stay for the quality kebabs. With Super Rugby semis just around the corner, the two Nicks and Natho sit down to for a special episode of The Dropped Kick-Off, chewing the fat on the quarter-finals and the semis. Nick H and Natho sit down for a very special chat with Aussie rugby podcast royalty in Kick Offs and Kick Ons' own Adam Ashley-Cooper, Drew Mitchell and James 'The Professor' Rochford about their thoughts on the Wallabies, Super Rugby and their adventures in Hong Kong - plus discuss plans for an Aussie rugby podcast Mad Monday. WARNING: a few naughty words. We're 121 episodes deep, you clearly know that.  More #KOKOShow: Podcast: https://shows.acast.com/kick-offs-and-kick-ons Twitter: https://twitter.com/kickoffskickons The Gram: https://www.instagram.com/kickoffskickons/  See omnystudio.com/listener for privacy information.

Honey chilli pork griskin kebabs with Mexican street corn Honey chilli pork griskin kebabs 8 wooden kebab sticks, soaked in cold water for 20 minutes if cooking on a coal grill. 500g griskins 1 onion, peeled , cut in half and then into bite size pieces 1 teaspoon chipotle chilli paste 1 tablespoon oil 1 tablespoon soy sauce 2 teaspoons soft brown sugar 2 teaspoons cider vinegar 200ml dry cider 1 tablespoon Worcestershire sauce 2 teaspoons honey Cut each griskin into 3 pieces. Mix the chipotle, oil, soy, sugar and vinegar and mix the griskin pieces in well. Thread onto the kebab sticks with meat and then onion. Chill for a few hours to marinate. Boil the cider and honey until reduced by half. Add the Worcestershire sauce. Cook on a hot grill, turning frequently and brushing or spritzing with the cider reduction as you go. Mexican street corn 4 corn on the cob 1 tablespoon oil 25ml mayonnaise 25ml sour cream 1 clove garlic, finely grated 35g finely grated parmesan or crumbled feta 2 tablespoons finely chopped coriander Chilli powder to sprinkle Cook the corn in boiling, salted water for a minute. Drain well and pat dry. Brush with oil and cook on a hot grill to scorch all over. Mix the mayonnaise with the sour cream and garlic and brush liberally all over the corn. Sprinkle over the cheese and coriander to coat and sprinkle with chilli powder to finish.

Ever wondered what it's like to wake up every morning and looking at your “per diem” tattoo? On the Patreon this week, we discuss that, $7.70 packets of Skittles, spending most of your days faffin' about, heading out to Basement Paradiso and Levels nightclub, how Todd's neighbours are always called “Bruce and Sue”, and we discover the worlds first infinite joke. To listen and watch the full episode and support the pod, head over to our Patreon page at https://patreon.com/whatagreatpunkSign up to our Patreon for a bonus pod each week (that's double the pod!) and other VIP stuff for just $5 a month:https://patreon.com/whatagreatpunkJoin us all in the TNSW Discord community chathttps://tnsw.co/discordWatch our Comedy Central mockumentary series and TNSW Tonight! on YouTube:https://youtube.com/thesenewsouthwhalesTNSW on Spotify:https://open.spotify.com/artist/0srVTNI2U8J7vytCTprEk4?si=e9ibyNpiT2SDegTnJV_6Qg&dl_branch=1TNSW: @thesenewsouthwhalessJamie: @mossylovesyouTodd: @mrtoddandrewshttps://patreon.com/whatagreatpunkhttps://thesenewsouthwhales.comShout-outs to the Honorary Punks of the Pod:Harry WalkomHugh FlassmanZac Arden BrimsClaireJimi KendallEdmund SmithLachy TanDerrotonin69Adjoa Sam

Arthur had almost no restaurant experience before moving to Omaha and opening his restaurant in 2021, but he just had to share his Armenian food and culture with the masses. Learn what defines Armenian food, what makes his kebabs different from any you've had before, and how Arthur successfully jumped into the restaurant industry in the midst of a pandemic.Also follow up on Facebook, Twitter, Instagram, AND at RestaurantHoppen.com!Sponsored by Certified Piedmontese. Visit their website, use Promo Code: HOPPEN, and receive 25% off your order!This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or Hurrdat Media YouTube channel!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.