Podcasts about Paneer

In this dynamic episode of The Food Professor Podcast, presented by Caddle, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois dive into the latest headlines shaping Canada's food and beverage sector before welcoming Kiran Mann, CEO of Brar's, one of North America's fastest-growing South Asian food manufacturers.The episode opens with a timely look at the hospitality boost from the Toronto Blue Jays' World Series run, a much-needed economic shot in the arm for restaurants and bars coast-to-coast. From there, Sylvain unpacks fresh Canadian inflation data, connecting global trade policy, tariffs, and drought-driven beef shortages to continued food-price volatility. He explains why Canadian beef prices will likely remain high until mid-2027, and how regional differences—from Saskatchewan's 5.5 percent food inflation to Ontario's 3.5 percent—highlight a widening national divide. The conversation also tackles layoffs at Molson Coors and Nestlé, changing consumer habits amid the Ozempic effect, and why Big CPG must reinvent itself as Canadians buy more locally produced goods. The duo rounds out the news rundown with an update on Agropur's cottage-cheese lockout and a surprising salmonella outbreak in dog treats, underscoring the need for better pet-food safety oversight.Then, Michael and Sylvain welcome Kiran Mann, an inspirational immigrant entrepreneur and visionary leader steering Brar's from family-run origins to a national and expanding international powerhouse. Mann shares her remarkable journey—from her roots in Amritsar, India, to leading a modern Canadian company that connects authentic Indian flavours with contemporary manufacturing innovation. She explains Brar's evolution across three categories—dairy, snacks, and sweets—including its beloved samosas, signature paneer, and pure-vegetarian veggie burgers.Mann introduces her proprietary “Harmonic System”—a leadership and operational philosophy grounded in balance, authenticity, and purpose. Her approach integrates people, process, and passion, ensuring that growth doesn't outpace culture or quality. The discussion explores how Brar's sustains traditional recipes while using food science to extend shelf life naturally, create sustainable packaging, and meet the needs of health-conscious, multicultural consumers. Looking ahead, Mann outlines her strategy of “depth and impact,” combining Canadian multiculturalism, sustainable supply chains, and bold U.S. expansion to make Brar's a global ambassador of modern Indian cuisine made in Canada. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

This week, James and Luke visit the Broadway in Southall to share a meal with Faisal Ali, co-owner of Giftos Lahore Karahi. As they eat, Faisal reflects on how food brings people together, especially within Southall's Pakistani community. **Introduction** (0:00 – 3:14) (Starter) Luke introduces the Giftos Lahore Karahi franchise and James and Luke discuss whether there is a significant difference between food that claims to be ‘Pakistani” and food that claims to be ‘Indian' **Interview** (3:14 – 17:29) (Main Course) Faisal Ali reflects on how food sharing has particular significance for Muslim communities, whilst sharing his father Ashad Mohammed's migration story – including developing a successful business in 1960s Southall – and its ties to their family's journey from South Asia to West London. **Post-Interview** (17:30–23:26) (Dessert) Luke and James reflect on Southall's history of resistance and how it has shaped the success of Southall residents. **Closing remarks and acknowledgments** (23:29 - 24:10) If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X' - formerly Twitter: @migration_menu and Instagram @themigrationmenu Menu – Food eaten Dai Puri Samosa Chaat Peshwari Naan Lamb shish kebab Chicken tikka Paneer tikka Lamb chops Tadka dal Mango lassi Literature mentioned: Education, Aspiration and Social Mobility - Uncertain Futures for Rural Youth in India by Peggy Froerer (coming out soon!) Hosted on Acast. See acast.com/privacy for more information.

Headed to Northwest London, James and Luke travel to the Persian restaurant Behesht, which means Heaven in Farsi, to have their problems solved and their futures foretold. **introduction**-(00:00-6:55) (Starter) James and Luke discuss the connection between the Iran and the idea of South Asia. **Interview**- (6:55-11:00) (Main) James and Luke introduce Houri Nateghnouri, who speaks on what unites the Persian community, suggesting factors such as culture and food that brings together members of the South Asian community. **Post Interview discussion**- (11:00-25:10) (Dessert) James and Luke discuss Iranian migration to the Uk and the how the country established itself during the Iranian revolution in the 1970s. James details the migration patterns of the Iranian diaspora, they dine with Houri and Nouri who is the manager of Behesht. Nouri discusses the effects of migration on food and the differentiation of restaurant cooking and home cooking. Houri guides James and Luke on how to enjoy the feast **Closing Remarks and acknowledgments** (25:10-30:20) The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Vimal Dalal, Angele Ijeh, Stefeni Regalado, and Jafnah Uddin. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X' - formerly Twitter: @migration_menu and Instagram @themigrationmenu Literature mentioned: Doing south Asia studies by Sambhavi Ganesh Food mentioned: Jug of Doogh-Salty yogurt drink with mint sometimes flavored in Iran with orange blossom Paneer sabzi-Salad platter with fresh herbs, walnuts, radishes and white cheese Ghormeh Sabzi-Cooked Meat and veg versions formed of parsley, coriander, fenugreek leaves, and kidney beans Flat bread Saffron rice Tah Digh-Buttery crispy rice from the bottom of the pan Aubergene dish Kebabs-Lamb and Chicken Hosted on Acast. See acast.com/privacy for more information.

Protein is no longer just for nutritionists or the "gym bros on social media" it's now in your lassi, your bread, and even your Amul Kulfi (which packs 10 grams of protein). This surge in high-protein products from companies like Britannia and Amul is tackling a major health crisis: urban Indians consume a median of only 37 grams of protein daily, falling significantly short of the recommended 60 grams.But what is truly powering this rush? We explore how rising per capita income has made consumers willing to spend extra on products positioned as "healthier", providing FMCG companies with a golden opportunity to boost revenue with premium ₹30 or ₹40 variants.Join us as we ask the vital question: Are these products actually fixing India's nutrition problem, or just monetising it? We dive into the risk of the ‘health halo' effect—where consumers focus solely on the protein claim while ignoring potentially high sugar, carb, or fat content. Discover why a single protein snack, while beneficial, won't bridge the massive protein deficiency gap.Find out what it will take for this trend to become a genuine nutritional solution, rather than fading away like the "baked, not fried" fad of 2016⁠Support ALL IS MONEY

Introducing 5 O'Clock Apron, the podcast where chef and food writer Claire Thomson invites you to join her as she steps out of her kitchen to discover what's cooking in the home kitchens of Britain and beyond. Claire is renowned for her authentic take on home cooking and loved for her inspirational and no nonsense approach to food and cookery. In this podcast, Claire is on a mission to discover and cook other people's favourite, tried and tested home recipes. Enjoy this preview of an episode with Broadcaster Amol Rajan, recorded and filmed at Good Food HQ. Claire brings along some of her spice collection from home and Amol sets about teaching Claire his recipe for Paneer Curry and, apart from the stove top tripping a couple of times during the recording, the pair chop and chat like no tomorrow. To listen to the full episode - and more - search for 5 O'Clock Apron wherever you get your podcasts or click this link https://pod.link/1733329121 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Are you looking for a fresh take on how to use up your haul of peak-season summer corn? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll discover some winning recipes from Sonya's recent cookbook club meeting, and you'll want to try an herbaceous, plant-based take on classic creamed corn. You'll also discover an easy twist on butter chicken that requires no chicken at all, and comes together in one pot for a satisfying meatless weeknight dinner. Tune in for a quick dose of home cooking inspiration!***Links: This month's cookbook club pick: The Cook You Want To Be, by Andy Baraghani Andy Baraghani's Kufteh (rice + meat meatballs), his pistachio plum cake, and the coconut creamed corn recipe can be found in the cookbook. Spicytude butter chicken spice mix (not sponsored for this episode)Paneer butter masala recipe (a veggie take on butter chicken) from Indian Healthy Recipes, we recommend adding chickpeas too!, and a fully vegan butter chicken option from Vegan Richa***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland, OR!

This podcast felt a little dreamy! I'd had two hours sleep and was joining the boys for a spaced out chat! Luckily Kej & Sach were on good form! Sach has got a list of the best cities around the world for food and Kej has been putting brown into the Isle of Wight!

To kick off the new series of 5 O' Clock Apron Podcast with Good Food Claire cooks with the giant of the airwaves, Amol Rajan. Amol is one of Radio 4's Today program presenters, he also hosts BBC2's legendary TV quiz show University Challenge. Amol Rajan Interviews on BBC iPlayer and BBC Sounds platform Amol interviewing momentous public figures from Bill Gates to Greta Thunberg to Sir Ian McKellen amongst others. Amol is a busy man with x4 children under 9 years of age, he's up early to host the Today program and home late recording University Challenge, to make things easier, Claire and Amol meet at Good Food HQ in Hammersmith to record the episode. Amol arrives on his bike (of course he does!) and apologises to Claire for not arriving as is more customary, suited and booted. If you follow Amol on his social media and on TV, you'll know this man is a snappy dresser!    Claire brings along some of her spice collection from home and Amol sets about teaching Claire his recipe for Paneer Curry and, apart from the stove top tripping a couple of times during the recording, the pair chop and chat like no tomorrow. Cricket, Cooking for Kids, Amol's upbringing in south London, previous careers, hereditary diabetes and how to chop onions, speedily! Can Amol cook? Of course he can, he's Amol Rajan! Amol Rajan's Paneer Curry   2 blocks of paneer, approximately 400g total, diced 2cm 4 tbsp ghee 2 onions, peeled and finely diced 3cm piece of ginger, peeled and finely grated 3 garlic cloves, peeled and finely chopped 300g cherry tomatoes, cut in half, or use diced tomatoes 200g frozen peas, defrosted 1 tbsp cumin seeds, toasted and ground, or use ground 1 tbsp coriander seeds, toasted and ground, or use ground ½ tsp ground turmeric ½ - 1tsp chilli powder, to taste Large bunch of coriander, finely chopped ½ lemon Cooked rice, to serve Indian pickles, to serve     1.     In a non-stick pan over a moderate – high heat, add ½ the ghee and fry the paneer with a pinch of salt, in batches if needed, until nicely bronzed on all sides, around 3 – 5 minutes. 2.     Remove from the pan and put the paneer on a plate and keep to one side. 3.     Return the pan to the heat and add the remaining ghee, add the onion and cook over a moderate for around 10 minutes to soften. Add a big pinch of salt, garlic and ginger and cook for 2 minutes more. Add the ground spices and cook for 30 seconds more. 4.     Add the tomatoes and a splash of water, around 2 - 3 tbsp should do, you want the contents of the pan juicy, but not soupy! Put a lid on the pan and cook for 10 minutes over a moderate heat for the tomatoes to soften and the flavours to meld. 5.     Add the peas, check the seasoning, add more salt if needed and plenty of black pepper. Cook for a couple more minutes to heat the peas through. 6.     Add the cooked paneer to the pan and stir to warm through in the pan. Check the seasoning, adding more salt and pepper, as needed. 7.     Remove the pan from the heat and stir through with the chopped coriander and the lemon juice. 8.     Serve the paneer curry with some steamed rice and Indian pickles to accompany.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Palak paneer curry Cook time: 10 minutes Prep time: 10 minutes Serves: 6 1kg spinach paste 500gm paneer 1 onion diced finely 2 tbsp sunflower oil 4 cloves garlic, peeled and crushed 1 tsp finely grated ginger 2 finely diced tomatoes (or ½ can chopped tomatoes) 1 tbsp cumin seeds ½ cup cream or coconut cream for dairy free 1 ½ tsp garam masala ¼ tsp turmeric Chilli to taste Salt to taste Start by making the fresh spinach paste. Remove the large stalks from the spinach and drop into a large pot of boiling salted water. Leave for 30 seconds before removing and placing into iced water to stop cooling. Place the spinach into a food processor and blend with a pinch of salt until it turns into a paste. Add a touch of hot blanching water if required. Now make up the Palak Paneer: Heat oil and add cumin seeds, fry till it sizzles and pops. Add chopped garlic and let it fry till raw smell goes and it is light brown. Add onions and fry till light brown, then add ginger and fry till raw smell goes. Add tomatoes and cook it till oil separates. Add salt, chili, turmeric, add spinach paste and cook for 2 mins. Then add cream and paneer and cook for 5 mins. Add garam masala. Serve with a naan and rice. LISTEN ABOVESee omnystudio.com/listener for privacy information.

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

Nothing beats the mid-winter doldrums like experimenting with new recipes.  There's the research, the grocery shopping, the anticipation … and the excitement when (if) it turns out well.  Join Brooke and Bill on a cold January afternoon while they make cheese for the first time.  This episode is a little longer than 5 minutes, but it was too much fun to cut short!

This fresh, springy cheese sears instead of melting, meaning it works like other proteins in many preparations. Anney and Lauren dig into the science and history of paneer.See omnystudio.com/listener for privacy information.

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

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!  

Würziges Matar Paneer aus dem Süden Indiens wird mit Frischkäse statt Fleisch und Gartenerbsen zubereitet. Es ist eine der vielen vegetarischen Gerichte die kurz geschmort werden. Wer asiatische Küche mag, wird dieses einfache Gericht lieben.

How to make No Onion No Garlic Nut Free Paneer Butter Masala Recipe. Paneer cubes in a rich, creamy, butter-based bottle gourd (lauki) tomato gravy that will have you licking your fingers. Try this nut-free recipe that is just as delicious. Get the full recipe at https://madscookhouse.com/no-onion-no-garlic-nut-free-paneer-butter-masala/.

It rained like crazy in London! But it's also raining with butter chicken and live podcasts!!! It's all happening! Plus it's a proper trip down memory lane as we get chatting about 90s stuff making a comeback - And we love it!  We'll catch you on Saturday at the London Podcast Festival - And if you didn't manage to get tickets, listen out for the live recorded episode next week!

Both entries for the Great Mulligatawny Soup are in. Result next week! Peter reports on the Greek Meatball Bake (hint - double the cooking times). Gail's pick this for week - Cream of Fish Soup, Meatloaf Cups, Butter Cauliflower and Paneer, Wholesome Earl Grey and Sultana Roll. More inexpensive, wholesome food. For music there is a subtle ‘fishy' track to go with this week's soup. Presented by Gail Hall with co-hosts Peter or Catherine, Gail presents a wide range of recipes from the decadently delicious through to gorgeously healthy eating. She LOVES, and is a little obsessed with, collecting recipes.

In this episode of The 5 O' Clock Apron Podcast Claire cooks paneer curry with the author Nikesh Shukla. Nikesh has recently written the new Marvel Spider-Man India and has also written books for children and young adults. Nikesh has just moved house and has the builders in, so Claire and Nikesh meet at producer Ellen's house to record this cookery conversation. It's a moving one from the get-go with Nikesh instructing Claire that “we will be following an old family recipe, passed down from my dear mother”, the recording starts off with an enormous responsibility to get things exactly right, from shopping to chopping to the finished dish. Make Nikesh's mum's recipe for paneer curry and learn her failsafe rice cooking method. This is a moving episode that explores grief and cookery, Nikesh remembering his mum cooking and shouting from the kitchen at his teenage self up his bedroom in their house in Harrow. Listen too for the remarkable story of Nikesh's uncle who was the first person to bring a case under the 1968 Race Relations Act and in doing so meets Malcom X in a curry house in Selly Oak.Follow Claire @5oclockapron on Instagram to watch her cook the paneer curry and get the full recipe.Find out more about Nikesh here: Nikesh - The Good Literary AgencyFind out more about Spiderman India here: Meet Pavitr Prabhakar, AKA Spider-Man: India | MarvelFind out more about Nikesh's uncle here: Why diverse stories matter | Nikesh Shukla | TEDxLondon (youtube.com) Hosted on Acast. See acast.com/privacy for more information.

00:00 - Preet Sandhu Sengh + desi families on work Zoom calls02:50 - Jus Reign's Mechanic video is legendary03:21 - The work + content creation grind06:15 - Differentiating between different characters07:24 - My dad wants me to get 1mil followers10:06 - Being an Amritdhari Sikh content creator13:30 - People secretly but not publicly rooting for you15:06 - Why is it wrong?16:49 - How do you stay true to yourself?20:53 - Can this generation articulate their argument?23:21 - DM love24:19 - Dealing with racism + bullying28:15 - The next generation's relationship with Sikhi + racism35:00 - Being at war with your mind + Sikh content creator inspiration43:36 - The birth of the Harry Potter Singh46:54 - Harry Potter world at Universal Studios Orlando50:11 - HP vs LOTR vs Star Wars53:21 - Being a solo content creator57:20 - Collaborations in the Punjabi content scene01:02:59 - The concept of exclusive Success01:08:54 - Are we just redoing what those before us did?01:14:57 - Crisp beans01:16:49 - Indy tells the time in Punjabi01:17:59 - Hufflepuff or Gryffindor?01:21:04 - 0.1 food ratings + brussel sprout sabji01:23:11 - Aloo in Paneer?01:24:43 - Marriage + generational pressure01:29:04 - Meeting your partner at Sikh Soc + microwaving your relationship01:31:52 - Do the work to find someone01:34:41 - Understanding yourself to be a better partner/person01:38:45 - What do you look for in a partner?01:41:46 - Megan Fox knew how to fix a car01:44:22 - Sengh is my surname Follow Preet On: YouTube - https://youtube.com/@preetsenghInsta - https://www.instagram.com/preetsandhusenghTik Tok - https://www.tiktok.com/@preetsengh Follow Us On: Tik Tok - https://bit.ly/indy-and-dr-tik-tokInstagram - http://bit.ly/indy-and-dr-instaFacebook - http://bit.ly/indy-and-dr-facebookSpotify - http://bit.ly/indy-and-dr Also available at all podcasting outlets.

Cook along with food writer Georgina Hayden as she makes some delectable Matar Paneer Buns for comedian and writer - not to mention fellow Greek Cypriot North Londoner - Olga Thompson.For this cook-along recipe you will need (serves 4):1 pack of paneer (around 225g)3 garlic clovesA large, thumb-sized piece of ginger2 shallots (or 1 onion)½ bunch of coriander4 tbsp groundnut or vegetable oil½ tin of tomatoes1 tsp caster sugarSea salt and freshly ground black pepper1 tsp garam masala1 tsp mild chilli powder150g frozen peas 4 bread rolls (I like Brioche)A large knob of butter3 tbsp natural yoghurtYou can find more on Georgina Hayden via her Instagram @GeorginaHayden or at the Family Feeds Substack https://georginahayden.substack.com/.Olga is on Instagram @big_fat_greekmother. Learn more about Kidscape, the charity Olga is an ambassador for, at their website https://www.kidscape.org.uk/.This episode was produced and edited by Matt & Scott at PodMonkey.Family Feeds is a PodMonkey Production. Hosted on Acast. See acast.com/privacy for more information.

The guys share their separate, but equally impressive, food journeys recently taken to the South Pacific, northern Utah, and a food truck down the street. Follow Foodiot on Facebook, Instagram, and Twitter for the latest episodes, news, and more. Sponsors Foodiot is proud to be sponsored by Hey Grill Hey and the Hey Grill Hey app. Credits Hosts: Todd Bulloch, Lloyd Grimm, Denny Munson Editor: Denny Munson Publishing/Episode Notes: Lloyd Grimm Music: Made My Day, Files provided by Gavin Munson/Todd Bulloch and Shiny Heads Productions

#REDFM #BAUAA #FUNNY #MAJE #RJRAUNAC See omnystudio.com/listener for privacy information.

"Democratizing finance for all, our vision is to seamlessly integrate financial inclusion into everyday life. Through the perfect blend of technology and a dedicated sales force, we strive to reach every corner of Bharat, making banking as simple as buying groceries." In today's episode, we welcome Mr. Gitesh Karnik, the Chief People Officer at Nearby Technologies Private Limited, as our distinguished guest. With a wealth of experience spanning IT/ITes, BFSI, Retail, Real Estate, and Hospitality, Gitesh is a seasoned HR professional passionate about best practices and technology evangelism. His strategic leadership, evident in multinational and Indian corporations, has not only influenced business outcomes but has also elevated the employee experience. Gitesh emerges as a thought leader shaping the future of work through transformative initiatives and change management projects.In our latest Shape of Work podcast episode, Chief People Officer Gitesh Karnik of Nearby Technologies Private Limited shares the secrets of aligning HR strategy with business success. Karnik unveils the alchemy of co-creating HR initiatives that resonate with employee needs while driving company goals. Get ready to be enlightened on timeless HR fundamentals and revolutionary strides in financial inclusion, where Paneer simplifies banking for the underbanked – a true financial renaissance.Episode HighlightUnveiling the company's approach to simplifying tasks and the go-to mantra for daily thrivingUnderstanding how diverse perspectives are actively brought into decision-making processesBeyond Financial Services: Additional Product Offerings for RetailersAddressing the challenges it tackles in the current job market scenarioFollow Gitesh on LinkedinProduced by: Priya BhattPodcast Host: Archit SethiAbout Springworks:Springworks is a fully-distributed HR technology organisation building tools and products to simplify recruitment, onboarding, employee engagement, and retention. The product stack from Springworks includes:SpringVerify— B2B verification platformEngageWith— employee recognition and rewards platform that enriches company cultureTrivia — a suite of real-time, fun, and interactive games platforms for remote/hybrid team-buildingSpringRole — verified professional-profile platform backed by blockchain, andSpringRecruit — a forever-free applicant tracking system.

KANMASHI | കണ്മഷി | PANEER TIKKA

Meet Surbhi (India) and Dario (Italy). They share a unique love story that began at her birthday party in Switzerland. As a plant molecular biologist and a nuclear fusion engineer, they navigated through cultural and language differences with humor and heart. Their journey, from a chance meeting in Switzerland to a long-distance relationship and embracing each other's cultures, culminates in their marriage and life together in the UK. They share insights into their rich cultural experiences, overcoming language barriers, and their impromptu wedding in Italy. Surbhi and Dario also talk about creating content based on their experiences and their plans for the future. Their story is a warm testament to the beauty of intercultural relationships and the unifying power of love. MY GUESTS https://www.instagram.com/paneer.and.parmigiano/ https://www.youtube.com/@Paneer.and.parmigiano/shorts ABOUT US YouTube: ⁠⁠⁠⁠https://www.youtube.com/@internationallovestory⁠⁠ ⁠⁠ Instagram: ⁠⁠⁠⁠https://www.instagram.com/internationallovestory/ ⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠https://www.facebook.com/internationallovestorypodcast ⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠https://www.tiktok.com/@international.love.story⁠⁠⁠⁠ YOUR STORY: Share your story here: ⁠⁠⁠⁠to the Google Form⁠⁠ Email: internationallovestorypodcast@gmail.com Leave a  ⭐️⭐️⭐️⭐️⭐️  review [00:00:00] Intro[00:02:15] Meeting in Switzerland[00:02:53] Cultural Differences and Initial Impressions[00:11:58] Spontaneous Wedding Plans[00:17:18] Creating Content and Embracing Cultures[00:20:30] Food Habits and Compromises[00:22:38] Moving to the UK and Future Plans[00:29:00] Relationship Advice and Learnings --- Send in a voice message: https://podcasters.spotify.com/pod/show/internationallovestory/message Support this podcast: https://podcasters.spotify.com/pod/show/internationallovestory/support

On this week's episode of Eating While Broke, Coline welcomes comedian, actor, writer, and influencer Brandon Rogers, known for his elaborate scripted videos on YouTube, where he plays multiple wacky characters. With over 6 million subscribers, Brandon discusses the long journey to YouTube stardom, including working a full-time job while making videos behind a hotel front desk and eating canned chicken with balsamic vinegar to lose weight. He opens up about past struggles with body dysmorphia and disastrous experiences working with network executives. Brandon also shares how life as an influencer means spending much more time alone and maintaining a modest salary despite his success. Coline and Brandon will discuss all this and more over a plate of Saag Paneer. Don't miss this candid glimpse into the world of one of YouTube's most creative stars. Connect: @wittcoline  @brandonbored Share your recipes with us: @EATINGWHILEBROKE See omnystudio.com/listener for privacy information.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Welcome to Saturdays with SHARAN, hosted by doctor and SHARAN founder, Nandita Shah. We will be speaking about the healing power of the body in general and take up one specific condition every month. We also have patient stories and delicious cooking demos. SHARAN (Sanctuary for Health and Reconnection to Animals and Nature) is a social enterprise with the goal of spreading awareness about holistic health and an ecologically sustainable compassionate lifestyle. We believe that all life on the planet is interconnected. By reconnecting we can heal ourselves and the earth. SHARAN's mission is Building a Culture of Health. To know more about our work, click https://sharan-india.org/

(S8 E17) Rick and Kate have for your listening pleasure a full extended episode of What They Ate Last Night! Learn some tasty recipes and surprising tips as they discuss recent successes (and not-so-much-successes) from their cooking and dining. Do you know what you can do with leftover whey if you make your own paneer or ricotta? How about knowing when flour is past its prime? Apparently making one's own green and yellow curry pastes is possible and not even that hard. Also included are tips for making your own pesto and various uses for green beans. . . . . . . You Won't Believe What I Ate Last Night is the ongoing conversation by Kate DeVore and Rick Fiori about their endeavor to be and stay healthy in a really tasty world with kindness and compassion towards themselves and others. Perfect if you are interested in: food,eating,diet,weightloss,weightmanagement,health,fitness,compassion,kindness,meditation,mindfulness,humor,comedy,friendship,weight gain,foodie,podcasts,healthy eating.

Keep it Local: How a local dairy producer brought Paneer to Canada What are Indian Dairy Products? and how do they differ from traditional Western dairy products? We talk with the owner of Pujab Milk Foods Inc about how his company introduced the west coast to a new way to eat dairy. Guest: Gurpreet Arneja, Owner of Punjab Milk Foods Inc Learn more about your ad choices. Visit megaphone.fm/adchoices

Seg 1: The double, or doppelganger, appears in folklore in various forms and carries different meanings. The word "doppelganger" is German for "double walker" and refers to a duplicate or copy of a real person, rather than an independent twin. Guest: Icy Sedgwick, Folklore Writer and Host of the Fabulous Folklore Podcast Seg 2: View From Victoria: This week marks the 6th anniversary of the New Democrats taking office. We get a local look at the top political stories with the help of Vancouver Sun columnist Vaughn Palmer. Seg 3: The pandemic and lockdown measures disrupted the lives of children, leading them to spend more time playing video games as a means of entertainment and social connection. Guest: Luc Rinaldi, National Award-Winning Journalist Seg 4: Why is it important for us to reconnect with the land?  Guest: Katherine Palmer Gordon, Author of This Place Is Who We Are Seg 5: Why did ABC deny emergency shelter for the unhoused? The motion to extend the leases was turned down, but why? Guest: Brian Montague, ABC Vancouver City Councillor Seg 6: Monday Morning Quarterbacks with Coach Rick Campbell The BC Lions are back after a bye week and we want to know how beneficial it is to have some time off after a good start? Guest: Rick Campbell, Head Coach of the BC Lions Seg 7: Can an AI-powered mobile app become the new breathalyzer? Predictmedix is developing an AI-powered mobile app and a portable multi-spectral imaging camera to detect impairment from alcohol and cannabis. Guest: Dr. Rahul Kushwah, Chief Operating Officer and Director of PredictMedix AI Inc. Seg 8: Keep it Local: How a local dairy producer brought Paneer to Canada What are Indian Dairy Products? and how do they differ from traditional Western dairy products? Guest: Gurpreet Arneja, Owner of Punjab Milk Foods Inc Learn more about your ad choices. Visit megaphone.fm/adchoices

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

10 Questions. 10 Points. 10 Minutes. The bad news is it's Monday but the good news is it is time to start a brand new week of Perfect 10. Yes, we're back with brilliant questions, riddles and puzzles to train your brain and help you feel smarter and sharper every day... so let's get quizzing! Remember that 10 minutes is all it takes to feel 10 times smarter, every day of the week. Don't forget to hit subscribe to get daily episodes in your feed as soon as they drop. You can also find us on YouTube so head on over to https://www.youtube.com/@perfect10carolEnjoyed this episode? Make sure to share with your friends and family to see who can score the most points.Join the fun on social media by following:Facebook

Kim Jiyeol has expertly created new dishes such as Momo Guk, Kimchi Kathi Roll, and Kimchi Paratha in his small Delhi kitchen. And his list is only growing.

00:00 Introduction00:11 Mango Remedies, Its Medicinal Properties05:20 Appesaaru / Cocum Juice In Summer08:59 Sour Mango Uses12:42 Sweet Mango Uses15:51 Mango Milkshake- Not Good For Health?20:00 Should Mango Be Avoided in Peptic Ulcers?20:20 Mango Bark & Seeds Uses21:21 Mango Root Shoot Qualites23:26 Amchur Powder – Effect on Health30:00 Artificially Ripened Mango Health effects35:15 2 Meals A Day37:43 Globally grown fruits are better than imported one's41:16 Mango Lassi43:40 Paneer, Curd, ButtermilkSign up to Online Course on Marma Therapy https://www.easyayurveda.com/marma1/Sign up for Easy Ayurveda weekly video classes https://www.easyayurveda.com/video-classes/Sign up for Easy Ayurveda Diabetes Course https://www.easyayurveda.com/diabetes/ Sign up for Treatment for Cardiac disorders Course https://www.easyayurveda.com/heart Subscribe to free Easy Ayurveda Email newsletter https://forms.aweber.com/form/58/2129766958.htm  Contact Dr Gururaja https://www.easyayurveda.com/gururaja/ Contact Dr Raghuram https://www.easyayurveda.com/raghuram/ Buy Easy Ayurveda EBooks https://www.easyayurveda.com/my-book/ Buy Books on Ayurveda https://www.easyayurveda.com/books/ 

May we begin by saluting the legend that sadly passed: Tina Turner! What a lady … Who was loved by Desis! Plus we chat about some backstage antics whilst I hosted the Gurdas Masn concerts and there's talk of Paneer and Ice cream! And … I hate to be a snitch, but two out of three of us did our homework that was set last week … find out who didn't! Enjoy Brownloading!

Chicken currently costs around Rs 274 a kg, while paneer is priced at Rs 320 a kg — a difference of nearly Rs 50.

Jasleen and Tarush Agarwal, first generation immigrants from India who met and married in California, could not find a Paneer that wasn't highly processed or tasted anything close to what they enjoyed growing up. So Jasleen started making her own. A couple of years later, they started Sach Foods to bring organic, high protein, great tasting Paneer to the US market. Tarush joins us for a conversation about the role this singular cheese plays in Indian cuisine and vegetarian diets, the experience of starting a food business, and the marketing approach to introduce Sach Paneer to American consumers.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Sort of like the love child of J. Kenji Lopez-Alt, Christopher Kimball and Samin Nosrat, The Flavor Equation is a cookbook unlike many others. Join us as we share some of the things we learned and the delicious things we cooked from this nerdy food-science book that dives deep on flavor. Resources mentioned in this episode: J. Kenji López-Alt Christopher Kimball Samin Nosrat Joshua McFadden Lessons in Chemistry, by Bonnie Garmus Recipes mentioned in this episode: Stir-fried cabbage (page 219) Shaved brussels sprouts salad (page 112) Green beans with preserved lemons + crème fraîche (page 76) Baked sweet potatoes with maple crème fraîche (page 177) Herb + paneer pulao (page 80) Paneer (Indian Instant Pot Cookbook) Blueberry + Omani lime ice cream (page 98) Roasted cauliflower in turmeric kefir (page 83) Sweet potato honey beer pie (page 129) Paneer + beet salad with mango-lime dressing (page 147) Potato pancakes (page 249) Garlic + ginger dal with greens (page 256) Dal makhani (page 292) Parathas + masala parathas (page 297) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 11/30/2022): Nothing Fancy, by Alison Roman

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Paneer Pakoda Recipe is a very tasty appetizer and a perfect teatime snack. This recipe is very simple and easy to make. It's a perfect and easy starter idea when you have some guests for lunch or dinner.

Jill reads the last chapter of As American as Paneer Pie by Supriya Kelkar. Contact Us: connections@hamnerlibrary.orgFeatured Resource: Local History Archives

We're dropping a bonus episode in our feed this week of our newest pod baby. It's called The One Recipe and it's all about that ONE magic, indispensable recipe that you simply can't live without! This week we're talking to Jaya Saxena about what crystal you should be keeping in your kitchen, how she developed more confidence cooking Indian Food at home, and her One: a matar paneer from Julie Sahni's iconic cookbook, Classic Indian Cooking. Jaya is the senior writer at Eater, and the author of several books, including Basic Witches and Crystal Clear: Extraordinary Talismans for Everyday Life. You can followher on Instagram or Twitter @jayasa

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Jesse Sparks talks to writer Jaya Saxena about crystals, Julie Sahni's Classic Indian Cooking, and the triumph of homemade paneer.   

Srivatsan (Sri) Prakash is the host of the popular podcast ‘Market Champions', which is a show dedicated to interviewing some of the biggest names in Finance and Economics. On this episode, Sri talks to us about his journey from India to Singapore to Toronto; his love of the markets; thoughts on cryptocurrency as well as some of the biggest things he's learned from interviewing Market Champions.   To learn more about Sri please follow him on Twitter  @SrivatsPrakash. To learn more about Richard or to request a transcript of the podcast please visit www.thinkaen.com.   Show Notes: (03:14) Sri introduces himself and gives a little color on his background. Working with Mike Green at Simplify. (06:46) Investing dad's account and Canadian stock regulations. (07:37) Doing the work on Financials and Value Investing. Thoughts on Macro Investing and Statistics. (11:17) Reading Company Annual Reports. (13:00) Stockholder meetings and Company Analyst Earnings Calls. (14:39) Sri's attempt to schedule a podcast with Prem Watsa, legendary CEO of Fairfax Financial. (15:09) Trials and tribulations of starting a podcast. Podcast guest pitch and overcoming pushback. (17:35) The inspiration for starting Market Champions. (24:30) Recent trip to New York and visiting the NYSE Stock Exchange. Getting to meet Josh Wolf, Mike Taylor, Dan McMurtrie, David Einhorn and Kyla Scanlon. (26:51) Sri's thoughts on making a TikTok video and competing with Kyla.  (28:44) Interviewing Anhony Pompliano and how ‘Pomp' made the podcast cut. The story behind the interview. (31:14) Going over cryptocurrency views. FUD and ‘Bad Bitcoin'. NFT's and replacing the US Dollar. (35:25) Triggering people on social media. (38:28) Thoughts on Singapore versus Toronto. Canadian Winter and loving the cold. (41:17) Growing up in India. (43:34) Learning Python Programming Language and its advantages. (44:10) Plans on career after college. Financial services, hedge funds and launching fund. (45:53) Interviewing Maj Soueidan of Geo Investing. Knowledge of microcaps. Asking the difficult questions. (49:00) Paneer versus Dominos Pizza, which is better? (50:40) Sri wraps up and provides contact information.

Welcome to the taste of India... and Bangladesh... and Pakistan... and Nepal... Sri Lanka... look loads of places make the divine food known as curry. The Brothers Deeney love them. Every Friday. Manzil. Bottle of Cobra. Garlic naan. Good lord!Tikka masala, korma, bhuna, rogan josh, karahi, pasanda, jalfrezi, biryani... My saliva glands are dancing.Support the show (https://www.patreon.com/bookofnowt)

Arjun and Vishnu try to see how Indian food fares in non-frozen, non-fresh forms --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

In partnership with Peter's Yard petersyard.com - Jenny Linford, cheese expert, finds out about India's most loved cheese with food writer Roopa Gulati, restaurateur Ravinder Bhogal and Times of India food critic Marryam Reshi. In partnership with Peter's Yard. Savour the crunch of Peter's Yard sourdough crackers. Available at Waitrose, Sainsbury's, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices

Decadent French chocolate mousse? Organic flavored paneer. Meet 2 of the 4 finalists for the upcoming Real California Milk Snackcelerator as they introduce you to their products and the mentors helping them accelerate their businesses.