Episoder
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Another episode that was part of the data recovery process, but we're glad to finally bring to light.
In this episode, Chef Neelma joins us and takes us on a journey to East Africa as we learn about the Indians who've migrated there and the how they've blended their cuisine with the local culture.
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Here's an episode that was recorded over 2 years ago but never made the pod. Blame it on a corrupt disk but thanks to the magic of Google drive, we discovered a backup and were able to get this out!
On this episode Max is joined by all-in-all superstar @krishashok as they talk about his(then newly released) book and deconstruct their favorite masalas.
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Manglende episoder?
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In this episode, Max is joined by Viggnesh the founder of the Madras Coffee movement, who goes by @roastbrewandyou on Instagram.
During their conversation, Viggnesh and Max delve into the worldwide and Indian history of coffee. They touch upon the trade history that documents the establishment of Coffee Houses throughout India, the expansion of coffee cultivation, and the evolution of taste and brewing methods over time. Additionally, they discuss the science behind coffee preparation, the various brewing tools available, and the diverse taste and aroma notes that can be achieved. Viggnesh shares insights into his involvement with cafes, roasters, and farmers, and how he is contributing to the development of a healthier and more robust coffee ecosystem.
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In this episode, Max is joined by Swetha Sivakumar from @upgrade_my_food as they take a peek into the labels at the back of packages. While the Front of the Package(FOP) can have a lot of marketing spiel, the label at the back often speaks the truth.
There's a ton of misinformation floating around by influencers that deem anything that isn't commonly available as bad. While that isn't always the case, we take a look at preservatives, emulsifiers, fats & other additives that are necessary and not harmful versus ones you should try to avoid.
Sit back, with a notepad or burn into your memory so that the next time you're at the grocery store, you know what to look for.
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Hey there, It's your friendly neighborhood food podcast back for season 2. Just in case you thought this was yet another defunct podcast, we refuse to go down without a fight.
In this episode Ajit joins Max as they talk about the worlds favorite beverage, Tea! All the way from the origins to how it took entire nations in its grip and how its cultivated and industrialized today.
Let us know what you think of the episode and share it with your friends as we've probably lost a lot of followers at this point!
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For this episode we had @anoosrini join us as we talked about the forgotten foods from Tamil Brahmin kitchens. A lot of greens, grains, and cooking/preservation techniques are now lost with modern farming practices and supermarkets.
Listen on as we reminisce about some of the things we grew up eating and can no longer find them around.
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For this episode, Max & Ajit read up on the humble Fennel and go down this rabbit hole to discover it may well be the superfood we never talk about! From Prometheus to the sad bowl at cash registers in Indian restaurants, hop on to follow this journey of Fennel.
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We pick up the conversation from where we left it, as @AmritaOfLife talk to @maxdavinci & @ajit_bhaskar more about the Doshas in Ayurveda and what foods one may have to avoid or consume in moderation based on their body types.
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In this episode, @maxdavinci & @ajit_bhaskar are joined by special guest @AmritaOfLife from "Life ki Recipe", as she takes them back to the Vedic times and helps them identify why certain body types must either consume or avoid certain food groups.
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In this episode, Chef, Writer, Photographer, and overall nicest guy @dan_lepard joins @ajit_bhaskar & @maxdavinci as they talk about his culinary journey, food, and its cultural significance in Australia, Britan, and India.
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Special guest @bhalomanush joins @ajit_bhaskar & @maxdavinci as they travel from Asansol to Haldia via Howrah talking about the food & cultures from various parts of Bengal. Hop on to discover how much more there is to the region apart from fish and sweets.
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In this episode @maxdavinci & @ajit_bhaskar are joined by special guest Saee Koranna-Khandekar as they embark on a culinary journey to discover Maharashtrian Food. Join us on this episode as we deep dive into the different regions of Konkan, Vidarbha & Marathwada as we understand the impact of geography & culture on the cuisine.
Saee's book, Pangat: A Feast: Food and Lore from Marathi Kitchens, is available on Amazon for both Kindle & paperback.
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After talking about how many parts of India uses fermented foods, @maxdavinci @ajit_bhaskar now look to see similar patterns in cultures across the world.
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@maxdavinci & @ajit_bhaskar take you on a journey throughout the country as they talk about fermentation and its usages in dishes from all corners.
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In this episode, Nandita(@Saffrontrail) and Max continue their conversation from where they left it and talk about vitamins, minerals and how you can add them to your diet by making very simple changes.
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In this episode, Food Blogger & author Nandita(@saffrontrail) joins Max as they talk about Nutrition. In part 1 of the series, they hit upon the building blocks like Carbs, Proteins, fats, and bust a few myths along the way.
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@maxdavinci and @ajit_bhaskar are back with yet another episode. This time they are talking about acidity in food and the various souring agents used across the diverse geographic regions of India. Do listen as they take you on a culinary journey from the konkan & malabar coasts to the foothills of the Himalayas to Assam in the east!
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Here's the concluding part of our episode on pasta where @maxdavinci, @ajit_bhaskar & @anoosrini talk about rolling, shaping pasta and their favorite sauces.
They also veer off into talking about distant cousins like noodles and other variations. DO let us know what you think of the episode and guests or topics that you would like us to feature in the coming weeks.
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We're back after a brief hiatus and we're talking about Pasta! Popular instagrammer @anoosrini joined us for this episode and we had a ball. In what ended up being a 3hour record, we've tried to break it into two parts.
Here we talk about the types of pastas, different flours used, and our kneading techniques.
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We pickup the conversation from where we left off last time as we talk about the kinds of yeast, its life cycle and then get into the ambrosia of grad school life, Pizza!
We'd like to thank @a_madteaparty for joining us and making this episode so much fun.
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