• In this episode of Highway On My Podcast, Rocky, Mayur, Abhinandan and Prashant take a deep dive into their memories of their travels in Gujarat. They drive across multiple cities, from coastal towns to bird sanctuaries, sampling food on the way.

    The trip starts from Baroda, famous for its dance festival during Navratri. As the team reminisces about the two occasions they got to be a part of the dance festival, in-house “bhalle dancer” Mayur recollects going shopping for traditional attire. While garba-hopping, the team landed up at one of Baroda’s biggest gatherings with over 40,000 participants. Rocky is reminded of a special Jain Chicken he ate at the time.

    Heading to Ahmedabad, Abhinandan recommends taking the old highway, not the new expressway, if you’re looking to try delicious Kathiyawadi food at the Umiya hotel near Anand. Conversations on Anand, naturally, lead to discussions on the history of Amul. Equally naturally, Rocky describes a Matla Chicken he tried in Anand, and its unique preparation style.

    In Ahmedabad, the team visits Seva Cafe, a unique space run by volunteers where customers can either pay nothing or whatever they wish to. They then wind up at Bhatiyaar Gali which, as Abhinandan explains, is the place to visit for scrumptious food, and to bust the myth about Gujarat being a vegetarian state. Later, they tuck into a traditional thaali at the exquisite old Agashiye hotel.

    Driving to Porbandar, the birthplace of Mahatma Gandhi, Abhinandan remembers spotting a huge flock of flamingos on the way. In-house bird expert Rocky chips in with why flamingos turn pink. Abhinandan has his favourite meal at a paratha house in Porbandar, and the team discusses its pristine beach and huge fish market that is home to some of the rarest types of fish.

    In Mandvi, a nondescript port town, the team looks for a man named Gaba, famous for his Dabeli, a unique snack that originates in Kutch. Rocky describes it as the “food he gets in his dreams”. Then they head to the white desert of Kutch, which they experienced on a moonless night, their visit coinciding with an eclipse. They also visit Jamnagar to have some Shrikhand, Surat to hunt for garlic ice cream, and play music from an old jukebox at a small Irani hotel on the border of Gujarat.

    All this and more, only on Highway On My Podcast.

  • In this episode of Highway On My Podcast, Rocky, Mayur, Abhinandan, and Prashant – or PRAM, as a Newslaundry subscriber recently dubbed them – drive up to the pahaads of Himachal Pradesh, journeying through Shimla, Solan, Chail, Kufri, Kasauli. They talk about the good, and bad, food they have along the and all the interesting people they meet.

    Starting their journey by taking a vote on who is a beach person and who is a mountain guy, the gang head to Shimla with much enthusiasm after discovering that all of them prefer mountains over beaches, for varied reasons. They follow the food trail on the Mall Road where they visit Sitaram and Sons, which serves a limited menu yet holds a special place in Rocky’s to do-list in the city. Abhinandan reiterates his love for confectionaries from the hills which are special due to the hawa paani of the place. They talk more about food, a haunted house, and Prashant’s love for the mail boxes in Shimla.

    Heading out of the city, they drive to Solan, where they station themselves while hopping to multiple places during the day. They first venture out to Barog station, a site of great scenic beauty, where they have railway wala khana that brings back fond memories from childhood. Rocky talks about how beautiful a sight it is to watch the train emerge from the tunnel near the station. The gang then talk about a jam factory and the not so happy women making the jams. Abhinandan talks about how he and Prashant seriously considered moving to the mountains and starting a small jam factory.

    Rolling back from Barog to Solan, they stumble upon interesting food places, one of which is Gyani Da Dhaba. Abhinandan remembers Gyani Da Dhaba for it’s lemon chicken, Rocky remembers it for the “home style food” which makes an endless string of travellers feel at home in the middle of nowhere.

    From Solan, they head to Chail, which Abhinandan doesn’t have many great memories of, but Rocky and Mayur remember for the Chail Palace and their jokes about the King of Patiala who built it. Mayur recommends having a cup of tea and pakodas at the palace.

    Heading out towards Kufri, they meet an “interesting character”, Ranjit Singh Kaushal. He runs a restaurant where, according to Rocky and Mayur’s report card, the food is barely 1/10 but the ambience is 8/10. Rocky imitates Kaushal and talks about his love for the word “kickback”. Abhinandan talks about what makes Kaushal interesting and how he would have loved to make a documentary on him. Kufri also somehow makes Abhinandan think of mule excreta that the town stank of.

    Near the end of their journey, as the gang head to McLeod Ganj, they find an “erratic food place” famous for its watermelon sabzi, apricot mutton and hot liquorish tea. They also give a shoutout to Alan and Cheryl, who Rocky fondly remembers as a jovial couple who run a fine food place called The Chocolate Log. They also discuss seeing a beautiful monastery, their visit to the First Cup Cafe, and where one must go if they wish to bump into Richard Gere.

    All this and more, only on Highway On My Podcast.

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  • In this episode, Rocky, Mayur, Abhinandan and Prashant drive across Tamil Nadu. During their journey, the gang deep-dives into the culture and stories from this region while they travel across topographically wide-ranging cities with equally vivacious food culture.

    The drive into Tamil Nadu starts with Rocky breaking down the myth that it’s a predominantly vegetarian state. As he explains, Chennai has some of the most delicious Kadhai Quail and Nand Curry, and these dishes are a sign of how much the people from this part of the country love their meat. Meanwhile, Prashant describes a brusque ordeal with a representative of the Meenakshi temple in Madurai where, as they later realised, cameras and shooting was not allowed. Prashant also talks about how, like a good Dilliwala, he got out of the mess.

    Making inroads into his memories of Chennai, Abhinandan talks about one of the most satisfying breakfasts he’s ever had at Murugan Idli, a fairly medium-sized local favourite which now has branches in multiple countries. Rocky recollects the wide range of chutneys that were served at Murugan and how they could constitute a meal in itself. The team then drives to Mylai Karpagambal Mess, a small family-run eatery in Chennai’s Mylapore. As they pick through their memories, the gang talks about the authentic cuisine the owner dished out, and how he had borrowed the recipes from his mother and grandmother. The team reminisces about Mylai Karpagambal Mess as much for the man who ran it as for the food.

    As they drive out of Chennai, Rocky takes the listeners to the Madras Crocodile Bank Trust and Centre For Herpetology. This, as Rocky mentions, is a crocodile conservation centre which had more than 23 species of crocodile when they visited. The centre is also credited with having released more than 5,000 crocodiles and alligators back into the wild.

    The team then makes its way to the “fountainhead of biryani”, as described by Prashant: Dindigul. Rocky explains how Dindigul’s unique version of biryani came to be, and how it’s prepared with short-grain rice and lots and lots of spices. He also explains the difference between “kacchi” and “pakki” biryani.

    Heading from spicy biryani to great coffee and confectioneries, the gang drives to Puducherry, where Rocky demonstrates his “French Punjabi” style of speaking. Prashant recalls his long walks down the promenade, and why it’s the best place to have a meal in the middle of the night. Mayur remembers the French owner and French wine at Satsang Hotel, where Rocky ate unforgettable pork chops.

    The team then goes to Kodaikanal which, as Abhinandan describes, has a beautiful drive leading up to a small town with a small marketplace filled with restaurants and cafes. Mayur leaves our listeners with a list of the most famous things from Kodai, which includes magic mushrooms, chocolates and schools. The next stop is Ooty, with great food at the Sidewalk Cafe, and then Madurai, where they embarked on a search for Amma Mess. Rocky remembers a meal at one of the messes, of bone marrow omelette, rabbit roast, and Chicken Kalikattu.

    The conversation ends with everyone swapping stories on the energy of the Tamil people and their passion for politics, films, and food, and Abhinandan’s trip to his maternal hometown of Tirunelveli where he ate its famous Halwa.

    All this and more, only on Highway On My Podcast.

  • In this episode, Rocky, Mayur and Abhinandan visit the “land of festivals”, Nagaland, as proclaimed by a huge gate they passed through during their travels. Mayur, who is vegetarian, talks about his struggles with finding vegetarian food during this schedule of the shoot. He describes Naga food as “heavily pungent”, thanks to the Nagas’ love for adding fermented soybean sauce and fermented yam to all their preparations. Rocky chips in with his two cents on why the food in this part of India is pungent.

    Moving away from food for a bit, Abhinandan recalls the influence of the West on Nagaland and how that has led to a widespread love for rock and metal music. Rocky, once again, dives into the reason behind why the Nagas love their rock ‘n’ roll and how this love came to be.

    Abhinandan says the highlight of the Nagaland trip was the wet market at Kohima’s Naga Bazaar. Unlike the infamous wet markets that led to the birth of this podcast, this wet market was very hygienic. The gang recollects the weirdest animals they saw being sold there, which included caterpillars, rodents, frogs, eels, snails, snakes and hornets, to name a few.

    As the discussion about the bizarre meat sold at the Naga Bazaar progresses, Abhinandan nudges Rocky to talk about his experience of trying dog meat. Rocky was also pleasantly astonished, as he puts it, by the non-existence of caste and class barriers in and around Nagaland. Abhinandan recollects their shoot at a posh hotel with a lavish spread where Rocky, quite literally, chased his lunch. He also remembers a dish comprising pupae, caterpillars, silkworms and a specific kind of grub that only Rocky dared taste.

    Abhinandan also talks about the pickles he picked up from the Dream Cafe in Kohima, and how they helped him survive bland meals back home in Delhi for the next couple of months. The Dream Cafe, Rocky says, is right opposite the Naga War Cemetery on one side and overlooks a beautiful valley on the other. Abhinandan notes how confectioneries in and around Nagaland were often a saving grace for him.

    Towards the end of the journey, the team made a final pit stop at the Hornbill Music Festival where, as Mayur recollects, they came across more people packed in a stadium than they found on the streets of Nagaland. They discuss how well laid-out the festival is, offering a great opportunity to understand the cultural construct of Nagaland and also allowing visitors to experience the local culture of different tribes. Speaking of which, Rocky narrates how he participated in a “who’s the coolest warrier” contest with the Konyak tribe, only to end up with the Konyaks getting a taste of the big mad Sardar that he is.

    The gang also discusses why the people of Nagaland feel alienated from the mainland, the state’s silent nights, and the locals’ love for pork.

    All this and more, only on Highway On My Podcast.

  • In this episode, Rocky, Mayur, Abhinandan and Prashant visit the wild wild west of India: Uttar Pradesh. As the gang wonders where to begin, Rocky decides to go someplace that’s “done to death” and talks about why it still stands ground: Tunday Kababi in Lucknow.

    While Rocky, Abhinandan and Prashant cannot stop gushing over the delicious food, Mayur enlightens listeners about how the famous kebab place came to be. Rocky says Tunday has a taste that’s unmatched anywhere else in the world, which is what makes it the legend it is today.

    From Tunday Kababi, which was born at the behest of a king’s farmaaish, the group heads towards a present-day king, Nawab Jaafar Mir Abdullah’s royal kitchen. Here, apart from being fed some exquisite Raan Ke Kabab Musallam and Parche Kebab, the team learns, from the king himself, some important lessons on the respect that must be bestowed on food in verbal discourse.

    Lucknow is also home to Gyaan Vaishno Dhaba, which is famous for its home-style food, and Pandit Raja Thandai, credited with having served thandai to none other than Atal Bihari Vajpayee. They also attend a dangal, stuff themselves with sweets at Ram Asrey Sweets, and go on a quest to find the much-recommended Rahim Ki Nihari.

    Prashant steers the conversation towards Allahabad, where they eat a unique Matar ki Tikki at a dungeon of a place called Shukla Chaat. They remember the Besan ke Laddoo and chaat at the Lok Nath bazaar, and discuss why one must not miss the boat ride in the Sangam in Allahabad.

    Prashant talks about the mysticism and dichotomy of Banaras, and the group discuss how one needs to see through the dirt enveloping the city to discover the beauty beneath. Rocky and Mayur talk about their dip in the Ganga, which was filled with what they hoped was river mud (spoiler alert: it wasn’t). Rocky waxes eloquent on the magic of the indelible Babulal Kachori and how Swiss, Italian and Israeli food made its way to Banaras. They then head to Agra, the home of Panchhi Petha, a sweet made of dried pumpkin.

    Hurrying to cover as much conversational ground as they can, the team talks about Meerut and how the city with an extraordinary military presence is infamously lawless. The journey shifts gears and cuts across many more anecdotes from Mathura, Meerut, Agra, Benaras, and Bareilly. Rocky reminisces about the time he tried the original Banarasi paan and why he’ll never eat it again in his life.

    All this and more, only on Highway On My Podcast.

  • In this episode of Highway On My Podcast, Rocky, Mayur, Abhinandan and Prashant reminisce about their travels through Jammu and Kashmir from back when Ladakh was a part of the state.

    The journey kicks off from a visit to a high altitude warfare training school to experience the harsh training jawans go through to survive the difficult terrains in Siachen and other high altitude posts. The gang talks about their visit to a winter training school in Gulmarg where Rocky was the subject of a diligent rescue by the army from beneath a three-foot cavity of snow. Rocky says he survived his 3-5 minutes under the snow thanks to his “veins of steel and dashing good looks”.

    The team moves to Pahalgam, where they stayed at a not-so-great hotel. However, they had a very special breakfast next to the gushing Lidder river, eating Lavasa, a type of Kashmiri bread, with hot tea in the crisp sunlight. Jammu and Kashmir is the land of breads, Mayur says, and they bake 13 to 14 different kinds.

    The group discusses how their search for an authentic Wazwan was unsatiated — right until Prashant had his first tryst with it at a Kashmiri wedding. Wazwan, Prashant explains, is a multi-course meal where four people share a huge plate of food and eat with their hands. As Rocky says, a typical Wazwan would include at least 25 dishes, and sometimes goes up to even 40 dishes. A typical Wazwan includes a Zafrani Murg, Safed Murg, Methi Maas, Tabakh Maas, and a lot more.

    Abhinandan describes the Khajuria hotel which, according to the whole gang, serves some of the best Rajma Chawal in the country. What makes it special is the dominance of ghee on the plate along with pomegranate chutney. Heading towards Srinagar, Abhinandan talks about the beautiful drive while Rocky talks about the famous Kashmir willow cricket bat that has helped him score runs over the years.
    In Srinagar, Mayur describes the dingy Mir Bakery where he tried the delicious Czochworu, a traditional bagel-like bread. Elsewhere, Prashant sampled a goat-tail preparation with Girda bread. Rocky talks about the Khayyam Chowk in Srinagar, which is a bustling street by day and a barbecue hub by night.

    Heading towards Ladakh, the group discusses a visit to a donkey sanctuary, the fine owner of the Upper Zing Zing Bar who provides food and shelter at minimal rates, the delicious mutton curry in Khosar, and Rocky’s tiff with a local. This and a lot more, only on Highway On My Plate.

  • In this episode, Rocky, Mayur and Abhinandan return to the land of the Brahmaputra: Assam.

    Rocky talks about what makes Assam one of his favourite states, saying time slows down when you’re there. To feel the essence of the state, he says, one must listen to Bhupen Hazarika’s music.

    Before driving out of Guwahati, the gang visited the Kamakhya temple in the capital city. As Abhinandan reminisces about the beautiful view of the city from the temple, Rocky issues a brief caveat for anybody planning to visit: Because of the religious beliefs associated with the temple, you might stumble upon animals, big and small, being sacrificed in the wee hours which, as he puts it, might be difficult for the “faint of heart”. Abhinandan reiterates that if you avoid dropping by in the early hours of the day, the temple is a must-visit for anyone travelling to Assam.

    Abhinandan talks about his favourite Parampara Thali and scrumptious mutton curry and amla shots at the Paradise hotel. Mayur also describes trying “pithika” for the first time here. Delving into their food memories from Assam, Rocky recollects seeing boards saying “Pijon Curry” everywhere, only to realise later that it’s a pigeon curry. The curry is so famous in Assam that pigeon meat is the most consumed bird meat in the state.

    Heading towards Tezpur, Rocky, Mayur and Abhinandan talk about their experience of trying what was then the spiciest chilli in the world: the Bhootjholakiya, or “ghost pepper”. While Mayur, being a zoologist by qualification, explains the scientific metric by which spice is measured. Rocky, being a foodie at his core, explains the preparation they ate. Mayur also narrates the folklore behind how the chilli got its name.

    Moving out of Tezpur, Rocky talks about the Nameri National Park in Sonitpur and the adventure of looking for the white-winged wood duck, which is also the state bird of Assam. The gang discusses the wide variety of sweets that Assam has to offer, the dense and vivacious range of flora and fauna, the experience of shooting in one of the most beautiful boarding schools in the country, the Assam Valley School, and what makes Rocky return to the Kaziranga National Park again and again.

    On a side note, you’ll also discover the story behind Rocky Singh’s name. All this and more, only on Highway On My Podcast.

  • In this episode, Rocky, Mayur, Abhinandan and Prashant drive across Rajasthan. Rocky starts off with a story about how Abhinandan thought he was having a heart attack. The conversation steers towards “kinky kulfi” (Rocky and Mayur’s version of King ki Kulfi) and Bajwa Dhaba on the way to Jaipur.

    Heading towards Bikaner, the gang talk about the Karni Mata temple in Deshnoke, famous for having thousands of rats in and around it. They recollect people offering prasad to the rats and eating from the same plate, as is the custom. Here, Rocky recommends a visit to Jodhbir near Bikaner for a sighting of different species of vultures.

    Abhinandan talks about Sharma Dhaba on Sikar Road. When they visited, it was a tiny dhaba on the highway towards Jaipur. Today, it’s a 200-seater air-conditioned restaurant with a loyal customer base. Prashant explains why its speciality, the Mawa Ki Roti, is, well, so special and how it often takes several wasted attempts to produce one edible roti.

    Abhinandan talks about finding the official “Best Dahi Bhalla in India” in Sendra and the secret recipe that makes it special, as revealed to him by the man who makes it.

    Talking about what makes Rajasthan so special, Rocky describes how they wanted to shoot at a licensed bhang shop near Jaisalmer. He remembers running through the streets of Jaisalmer after a few bhang cookies and lassi, flapping his arms, convinced he was a bird. Mayur recalls having six meals after the bhang only to end up in a hotel room with Rocky ordering two trolleys of munchies. Abhinandan recalls a sobering drive that Prashant took them on to reach the Sonar Kella in Jaisalmer, to capture it glowing as the sun set.

    The gang then head to Udaipur, where they first tasted camel milk. To shed this unpleasant experience, Prashant describes the Deogarh Palace and the Palak ka Halwa they had there.

    Moving on to Jaipur, they talk about the food at Rawat Mishthan Bhandar, especially its delicious Pyaaz Kachori and Kishanlal Ramnarayan lassi. They explain how to spot the real camel fair in Pushkar and what they think about it being a touristy place now. They also discuss the two amazing meals Rocky had in Udaipur and a lot more, only on Highway On My Podcast.

  • In this episode, Rocky, Mayur, Prashant and Abhinandan talk about their journey to God’s own country, Kerala. They kickstart their journey from Thiruvananthapuram where Rocky, Mayur and Abhinandan struggle to keep up with the historical facts regarding Laurie Baker, the architect who designed the Indian Coffee House building. While Abhinandan recollects the restaurant’s communist associations, Rocky and Mayur talk about its history. Thiruvananthapuram also brings back memories of Azad Hotel and the story behind its establishment.

    The gang heads towards Aranmula where they witnessed the famous snake boat race which, as they recollect, involved toddy-fuelled participants who sang a particular chant that Mayur eventually sings for our listeners. Mayur also explains the mythological context behind the celebration of Onam. As Rocky, Mayur and Abhinandan reminisce about the large bulls and heavily ornate elephants that are a pivotal part of Onam, we find out that Onam is also Rocky’s favourite festival. Prashant describes a socio-cultural trait that he’s observed in Kerala, which makes it religious in its conduct but modern in its mindset.

    Heading out of Aranmula, the group talks about a vegetarian crocodile they met on their journey, and Rocky and Mayur’s “post-modern” rendition of Kathakali while cooking a delicious “must-try fish fry”. Rocky reveals a challenge he accepted at one of the many toddy shops they visited, and how in the pre-pandemic days, they could eat out of random people’s plates without alarming them.

    Rocky goes on to talk about the wide variety of seafood that Kottayam has to offer, and how a vegetarian Mayur survived on beetroot salad until they reached Grand Hotel in Kochi. The meal that followed at Grand Hotel ended with Rocky hugging the chief.

    Kerala is one of the states that all four have spent the most time, leaving them wondering what to talk about and what to leave out. They discuss toddy shops on isolated islands, a place that offered 250 types of dosas, Onam sadhya, Moplah cuisine at Zain’s Hotel in Kozhikode, and Kerala’s peaceful chaos. All this and more, only on Highway On My Podcast.

  • In this episode, Rocky, Mayur and Abhinandan talk about their journey to one of the Seven Sister states – Arunachal Pradesh. They began their journey from the house of Satyam Jorme, the headman of the ancient village of Thembang, who introduced them to Yaksha Kamtang, a dish prepared with yak meat and glass noodles. Mayur had his share of buckwheat noodles called Putang Thukpa, and Rocky and Abhinandan had a treat of blood sausages called Juma. Rocky talks about the sixth flavour, “metallic taste”.

    Rocky recalls visiting Eagle’s Nest, which he describes as one of the remotest and most beautiful places in the world. He recalls seeing different species of birds like coppersmith barbets, grey hornbills, sunbirds, red-whiskered bulbuls, kites, and plum-headed parakeets.

    The group then headed to Dirang. They recount stopping at a dhaba surrounded by lavender trees, with a river flowing below thick green forests, where they had hot tea and parathas. Moving on to the town of Tawang, Mayur shares what he came to know about the Tawang Monastery, the second largest monastery in the world, and Mahayana buddhism. Abhinandan says he loved the radiant colours of the monastery while Rocky enjoyed the ambience.

    In the monastery, they saw chefs preparing Kiptong, a soft tandoori roti made of maida and cabbage, and presented in a unique way. Heading back, the team stumbled upon a small shack where they stopped for herbal tea. Later, they found it was made from ditchwater.

  • In this episode, Rocky, Mayur, Abhinandan and Prashant sit down to talk about their journey across Madhya Pradesh and its vivacious food culture. They start their journey from Gwalior where they went to Bahadura Ke Laddoo, which prides itself for having served breakfast to some of India’s biggest hockey champions, including the great Dhyan Chand. From Gwalior, they head to Ujjain where they talk about what makes the Ganga Aarti in Ujjain better than the ones in all the other places in India.

    Heading from Ujjain to Indore, Prashant talks about the Sarafa Bazaar and the greatness of its malpua, chaat and other delicacies. The team also talks about the “Ghamandi lassi” and the story behind its name. Moving on to Morena, Rocky talks about its famous gajak and the process of how it's made. Abhinandan reminisces about Rewa’s “indra-aahar”, a royal preparation that Rocky and Mayur were served at the palace of the king of Rewa.

    Discussing their travels in Bhopal, Rocky,Mayur and Abhinandan talk about a tiny little place called Jameel Hotel across Chatori gali which, according to them, serves the best biryani in the country. They also discuss their encounter with the “real” king of good times in Jabalpur, the food at Khundra Chaurasia Dhaba, and the joy of discovering authentic Korean and Israeli cuisine in Orcha.

    For more trivia and behind the scenes moments from Rocky and Mayur’s travels across India, sign up for the HOMP newsletter.

  • Has the coronavirus pandemic disrupted your plan to take that long trip? Is the ongoing lockdown making you crave going off-road? Fret not. If you can’t go to the highway, Rocky, Mayur and Abhinandan, they of the Highway On My Plate fame, are bringing the highway to you!

    So, here goes the newest offering from Newslaundry: Highway On My Podcast. The creators of the much loved TV travel show revisit their travels across India, sharing stories, anecdotes, trivia, and — for when the roads are open and inviting again — recommendations on food, culture, people, and much more.

    In the second episode of Highway On My Podcast, Rocky, Mayur and Abhinandan are joined by Prashant Sareen, co-director of Highway On My Plate, as they take a trip down memory lane on their travels across Punjab. They discuss the finesse of the Amritsari kulcha, which everyone absolutely loves except Abhinandan, who finds it overrated, and the unparalleled delicacies of Kesar Da Dhaba and why it has achieved its iconic status. The team waxes poetic about “Atta Chicken”, a little-known gem of a dish from Kotkapura, and why you shouldn’t miss the lassi in Amritsar’s Ahuja Lassi.

    Bonus: They also talk about how they played a tiny role in catalyzing better Indo-Pak relations. Want to know how? Tune in.

    For more trivia and behind the scenes moments from Highway On My Plate , sign up for the HOMP newsletter.

  • Has the coronavirus pandemic disrupted your plan to take that long trip? Is the ongoing lockdown making you crave going off-road? Fret not. If you can’t go to the highway, Rocky, Mayur and Abhinandan, they of the Highway On My Plate fame, are bringing the highway to you!

    So, here goes the newest offering from Newslaundry: Highway On My Podcast. The creators of the much loved TV travel show revisit their travels across India, sharing stories, anecdotes, trivia, and — for when the roads are open and inviting again — recommendations on food, culture, people, and much more.

    In this first episode, Abhinandan, Rocky and Mayur talk about their multiple trips to Karnataka and its cuisine, specifically the state’s obsession with eggs. They reminisce about a drive along a picturesque coastal road on a rainy night, the inediblity of Rajinikanth’s favourite ragi mudde at military hotels on highways leading to Bengaluru, and the difference between a masala dosa and a Mysore masala dosa as explained by a little girl.

    Tune in.