More than Masala

Chef Keith Sarasin and Ragini Kashyap from Third Culture Cooks
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More than Masala

Join Chef Keith Sarasin and Ragini Kashyap of Third Culture Cooks to walk through the world of spices. Every month they chat about the interesting, bizarre and sometimes sordid story of how a spice came to be. It's safe to say that cloves have caused land grabs, that counterfeit cinnamon is a thing, and that salt and pepper have done a lot more than flavour our food. See you once a month!

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    Ep 16. Dr. Krishnendu Ray

    Today,  we talk to the incredible associate professor of food studies from NYU, Dr. Krishnendu Ray.  Dr. Ray is the author of several books including, The Ethnic Restauranteur and Curried Cultures.  In this discussion, you will learn why Indian food has struggled to gain notoriety in the west and how food helps shape cultures.

    ٤٨ من الدقائق

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    Ep 15. In conversation with Sana Javeri Kadri of DiasporaCo

    Join Ragini and Chef Keith in conversation with  Sana Javeri Kadri, the trailblazing founder of Diaspora Co., a direct trade spice company working towards a radically equitable, sustainable, and more delicious spice supply chain.  Sana was born and raised in Mumbai, India in a big, mixed up Muslim-Jain-Hindu. She’s been working in the food industry since she was a teenager, and has dipped her toes in every facet of the food industry from line cook, to farm worker, to food photographer, to marketing consultant, to CSA manager, to spice CEO.  She founded Diaspora Co. in 2017 with a big vision and a very small budget ($3k!). It has quickly grown (125x in 3 years!) to become a nationally acclaimed, beloved spice brand that champions over 150 regenerative family farms & 1500+ farm workers. Diaspora aims to set a new standard for what equity and culture in our global food system can look like. You can find Sana here: https://www.instagram.com/sanajaverikadri/  Learn more about Diaspora co. here: https://www.instagram.com/diasporaco/ Order some wonderful, fresh spices here: https://www.diasporaco.com/

    ٣٣ من الدقائق

  3. ٠١‏/١١‏/١٤٤٣ هـ

    Ep 14. Chef Maneet Chauhan

    Ragini and Chef Keith in conversation with the legendary chef, Maneet Chauhan, TV personality, Chopped judge, 2021 Food Network competition Tournament of Champions. winner, restauranteur, and all-around amazing human being.  In this episode chef Keith and Ragini dive deep into how Indian food continues to transform the world, chef Maneet's rise to the top, and her philosophy on work/life balance.

    ٤٥ من الدقائق

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    Ep 13. An Interview with Alak Nanda of Podi Life

    Ragini and Chef Keith in conversation with Alak Nanda, the founder of Podi Life. Learn about the incredible story of Alak and her mom and their passion to preserve the deeply and rich history of podi.  Find them on Instagram @podi.life

    ٣٧ من الدقائق

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    EP12 More than Masala: Coriander

    Coriander, one of the world's most used spices. Seed, stalk and leaf are all incredible flavours - fascinatingly, very different from one another! Join Ragini and Chef Keith as they uncover the history and some of the curious stories behind this beloved spice. Including a Roman penchant for candied coriander seed!

    ٤٦ من الدقائق

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    EP11 More than Masala: In conversation with Charulata Moorjani

    Ragini and Chef Keith in conversation with Charulata Moorjani, the founder of Junyali Spice Blends. Charu takes us through her fascinating journey and life in haute couture fashion, which unexpectedly but ultimately led her to Junyali. Junyali is the celebration of home, of women who are flavour geniuses, and a tapestry of unique stories from across India. From Sawantwadi Garam Masala, to a Lucknowi Lazzat-Ul-Tam, Coorgi Pandi Masala and Chai Masala all the way from Meerut. Junyali brings these family secrets to all of us, to help us cook specialty dishes from all around the country. Find them on Instagram @junyalispiceblends or Cafe Junyali on Facebook. You can check out their range of spices at: https://junyali.in/ and use a special code for More than Masala listeners! 15% off with the code MTMPODCAST15 valid till 31st March, 2022.

    ٤٧ من الدقائق

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    EP10 More than Masala: In conversation with Dr. Kurush Dalal

    Join Ragini and Chef Keith in conversation with our favourite food guru, Dr. Kurush Dalal. Dr. Dalal is an archaeologist, historian, food anthropologist and raconteur. He was an Assistant Professor of the Archeology Department at the University of Mumbai and the co-director of the Salcette Explorations Project, which documented the archaeology of Mumbai. He currently teaches Archaeology and its allied disciplines at the INSTUCEN Trust, consults with Live History India and runs his own Culinary Anthropology Workshops. Dr Dalal also owns Katy’s Kitchen, a beloved and popular Mumbai catering service specialising in ethnic Parsi food. Settle in with a cuppa, for all things life and Parsi food with Dr. Kurush Dalal.

    ١ من الساعات

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    EP9 More than Masala: Black Pepper

    Pepper, pepper, pepper. It'll make you sneeze, but you will keep coming back for more! Did you know we trade more pepper than any other spice in the world? Did you know that the Roman empire fell to a whopping demand for black pepper? Or that they did not permit pepper plantation workers to wear cuffed trousers, for fear that they'd steal the black gold? Chef Keith and Ragini unravel the tales of pepper's past.

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حول

Join Chef Keith Sarasin and Ragini Kashyap of Third Culture Cooks to walk through the world of spices. Every month they chat about the interesting, bizarre and sometimes sordid story of how a spice came to be. It's safe to say that cloves have caused land grabs, that counterfeit cinnamon is a thing, and that salt and pepper have done a lot more than flavour our food. See you once a month!

المعلومات

  • صناع العمل
    Chef Keith Sarasin and Ragini Kashyap from Third Culture Cooks
  • سنوات النشاط
    ١٤٤٢ هـ - ١٤٤٤ هـ
  • الحلقات
    ١٧
  • التقييم
    ملائم
  • حقوق النشر
    © Chef Keith Sarasin and Ragini Kashyap from Third Culture Cooks
  • موقع البرنامج على الويب
    More than Masala

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