In this episode, the 2Gs, our gourmands and geeks, Sadaf and Archit, speak with Charmaine O'Brien, an award-winning author, chef, and Ph.D. candidate in creative writing. Together, they explore: Her new book, Eating the Present, Tasting the Future: Exploring India Through Her Changing Food, The evolution and understanding of "Naan" and "Curry" in Australia and India Can you make naan on a barbecue grill? The uniqueness of Delhi’s street food culture Regional differences and similarities in Indian cuisine over time So, sit back and relax, and let’s understand the evolution of Indian food and ..read more

In this episode, Sadaf and Archit explore one of the most underrated cuisines in India - Kashmiri. They’re joined by Nalini Sandhu, Hans Sandhu and Mikhail Sandhu, who are the proprietors of one of India’s top Kashmiri restaurants - Matamaal. They discuss:  What is the difference between Kashmiri Muslim and Kashmiri Pandit food? Why did Nalini start a Kashmiri restaurant in Delhi? What do Kashmiri Pandits eat during Mahashivratri and other festivals? What is a Wazwaan and how is it served? What is the role of bread and rice in Kashmiri Pandit cuisine? Which are the most prominent meats s ..read more

In this episode, Sadaf Hussain explores food trends and fads with culinary expert and writer Rushina Munshaw Ghildiyal. Together, they discuss: How does data help us analyze the mood and behaviour of diners? Which food trends are likely to take over India's eating habits? Do food trends change year after year? How does Godrej facilitate the recording of the data and food reports? What is the Godrej Food Trends Report 2023 and how is it different from 2022? Important links to geek out more: Social Media | Instagram | Twitter | Website Report: Godrej Food Trends Report 2022 Article: The top f ..read more

In this episode, the 2Gs, our Gourmands and Geeks, Sadaf and Archit get together to chat about butter. They discuss:  The documented history of butter Why do some parts of India consume more butter than others? Is butter healthy? Why are fats necessary for the human body? Amul butter’s genius marketing campaigns Why do economists care about butter? So sit back, relax and drop a dollop of white makkhan on whatever you’re eating while you listen to this episode. Important links to geek out more: Book - Butter: A Rich History by Elaine Khosrova  Indian Food: A Historical Companion: B ..read more

In this episode, the 2Gs, our Gourmands and Geeks Sadaf and Archit explore centuries-old traditions and modern interpretation of food with Rahul Punjabi, the executive chef of fine dining Indian restaurant Masala Library. Together, they discuss: Why did Rahul shift from Google to the culinary world? What was it like to work at Australia’s best restaurant? How does he research Masala Library’s menu? What's unique about the culinary tradition of Australia? How does he recreate old dishes with modern techniques in a way that is not just gimmicky but in a way that genuinely adds character to the ..read more

In this episode, Sadaf Hussain is hosting, writer Nilosree Biswas and photographer Irfan Nabi, co-authors of Calcutta on Your Plate. Together they discuss: Who all have played a role in influencing the food of Bengal? Is Bengal food inclusive? How can one define Calcutta cuisine? Is Bengal food evolving or is it stuck in time? So, sit back and relax, and cook some Aloo Posto while you let this discussion tantalize your palate. Important links to geek out more: Social Media | Nilosree Biswas: Instagram/Twitter @Peachtreespeaks | Irfan Nabi: Instagram @Errfanseye Book: Calcutta on Your Plate ..read more

Our 2Gs, Sadaf and Archit are hosting two international desis; restaurateur Roni Mazumdar and Chef Vijay Kumar from the New York-based Michelin Star restaurant Semma. Together they discuss: Why is Roni unapologetic about the Indian food he serves? What are the influences behind the food served at Semma? Why does it make no sense to demarcate Indian menus into courses such as appetizers and entrees? How is Semma redefining southern Indian cuisine beyond the stereotypical dosa-idli-vada? Is it necessary to give a European look and feel to Indian cuisine in the name of “Modern Indian”? How do yo ..read more

Our 2Gs, Sadaf and Archit are hosting Eshwar Vikas, the co-founder & CEO of Mukunda Foods - which is revolutionizing the food-tech space and introducing automation in cooking. Together they discuss: How are Mukunda Food robots printing dosas, making biryanis, and stirring up noodles? What problems do the Mukunda Food robots solve for restaurants? Will robots replace chefs or will they complement each other? Can you differentiate between the food cooked by a robot and by a human chef? So, sit back and relax, while the 2Gs talk about the future of machines in our commercial kitchens. Impor ..read more

Our 2Gs, Sadaf and Archit are hosting American chef and podcaster Keith Sasarin this week. They discuss: How did Keith become a chef? How did he discover Indian food? What are the biases against Indian food in the west? What is the link between mental health and eating?  Why did he name his restaurant Aatma? Important links to geek out more: Twitter: @keithsarasin Instagram: @keithsarasin Keith’s Website  A Love Letter to Indian Food by Chef Keith Sarasin Keith’s Podcast: More Than Masala TV Show: The Bear You can follow Sadaf Hussain & Archit Puri on their Instagram handle S ..read more

Our 2Gs, Sadaf and Archit are hosting nutrition coach and animal-based diet advocate Sangeetha Aiyer on the Naan Curry podcast this week. They discuss The futility of measuring calories Did Indians eat more meat historically? Sangeetha’s nutrition journey Is an animal-based diet healthy? Is an animal-based diet sustainable? The problem with ‘plant-based meats’ So sit back and relax, while Sangeetha butchers nutrition myths on this episode. Important links to geek out more: Twitter: @saaiyer Sangeetha’s Website Famine Cuisine Why calories are a con - The Economist Sangeetha Aiyer on Dostcast ..read more