HISTORY OF INDIA'S FOOD, CUISINE AND INGREDIENTS with DR PUSHPESH PANT

Dr Pushpesh Pant  is an Indian academic, food critic and historian. He retired as a Professor of International relations from Jawaharlal Nehru University, Delhi. He is one of India's leading experts on International Relations as well as Indian cuisine, and as a columnist has written for a number of major publications like Forbes,Outlook,Times of India and The Tribune.

His book, India: The Cookbook (2011), was named by The New York Times as one of the best cookbooks of the year.

Prof. Pant was also featured in Raja, Rasoi Aur Anya Kahaniyaan, an Indian television series on Indian cuisine available on The EPIC Channel. The series gives an inside look into the royal kitchens of India and also explores the history behind the cuisine of the Indian royals, showing how dishes were discovered, and their significance in Indian history.

The Government of India awarded him the Padma Shri in 2016

TIMESTAMPS

00:00 Intro

02:20 How did Pushpesh jis love for food develop ,stories from his childhood and the relation between sex and food

16:26 His expereinces after arriving in Delhi

18:35 Origin of Delhi and its food ( Mughlai food, Chaat ) etc

27:12 Origins of red chilli, Potatoes, mango, chaat

37:50 His favourite cuisine from India

41:47 Gol gappa kaha ka hai

44:15 Rajputs and their love for meat and cooking

46:35 Indian Fusion Food , History of Samosa and Biryani and Future of India's cuisine










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