17 episodes
Southern Slurp The Quint
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This is The Quint's podcast, Southern Slurp. I am your host Vikram, a lover of food, stories and conversations, in that order.
Southern Slurp is a podcast that features recipes, ingredients, stories, voices and culinary history aimed at giving you a transcendent gastronomic experience!
I'll introduce you to recipes, ingredients and flavours that rule the kitchens of South India.
You'll hear the voices of chefs, culinary experts, food historians and a whole bunch of like-minded Saappaattu Ramans - food lovers - like myself.
We'll cook in my own kitchen. And I'll also bring you voices, songs and sounds from across Tamil Nadu, Kerala, AP, Telangana and Karnataka, in search of unique recipes that tease your senses.
I'll pick a recipe each episode, or maybe just an ingredient, and occasionally, a specific culture or habit that surrounds the food of the place.
We'll travel back in time across history, and through some of my childhood memories of food, and of those who make it, like no one else.
If your mouth is watering right now, or you feel a familiar rumble in your stomach, this series is a must try!
A new sumptuous episode releases every alternate Friday, so do subscribe to The Quint to not miss a single podcast from the series. Also, do check out our other exclusive content.
Check out my playlist for a menu of episodes, pick one and take a listen!
As the familiar Tamil saying goes, 'Saaptu Pesalama?' - Let's talk after lunch!
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Soft Inside, Crunchy Outside: How Crispy Vadai Became A Much-Loved Snack
If I must tell you the story of the vadai, I must begin in ancient India. And then go backwards from there! Vadais have been in vogue since 500 BC, the Vedic age. Listen to the story of the medu vadai, the masaal Vadai and more, from even before it got the hole in the middle!
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Dosa - The Truly Global Tamil Recipe That's Older Than The Idli
Welcome to a crispy, fragrant and flavourful episode of Southern Slurp. One that's properly Tamil - and I'm talking Sangam era, 2,000 year old recipe - but is also definitely global.
What goes around comes around.
But with the Dosa, the batter goes round and round the hot plate, and no matter who you are, you'll definitely come around to its taste, texture and the almost ritualistic accompaniments! -
Avakaya! The Mango Pickle of the Telugus that Sailed the Armadas!
Welcome to the spiciest episode of Southern Slurp thus far!
Do you know how old the recipe for Avakaya, the mango pickle of the Telugus is?
No one does. BUT, what we do know, is that the Arabs from before the advent of Islam, traded spices and pickles with the Andhras. The Dutch and the Portugese, in the fifteenth century, in fact, encouraged the Telugu people to prepare the Avakaya for export to western countries.
Take a listen, and drool! -
Do You Like Your Mysore Pak Soft and Velvety or Hard and Crumbly?
The war zones are laid out, and the camps are split into the Crumbly Hard side to the right, and the soft melt-in-the-mouth side to the left. Welcome, to the great MYSORE PAK Dessert Battle!
This is Vikram, and you're listening to Southern Slurp. Herein shall you find recipes, histories and mysteries from the many kitchens of South India. We have a large, wonderful tasting menu of episodes; some sweet, some spicy and all of them equally filling. Check them out on Apple Podcasts, Google Podcasts, Spotify and Jio Saavn. -
Uppu Mutton Kari to Crab Rasam: The History of Tamil Nadu's Chettinad Cuisine
Chettinad cuisine can't be reduced to a one liner. It's got recipes that would sit well in a desert in Rajasthan. But also, some of the finest versions of fish gravies and prawn curries. You could dedicate a complete section to its offal menu, like brain masala and stomach sambols. Or drool over the legendary pepper chicken and prawn gravy. Yet, an elaborate vegetarian feast replete with baby potato fry will make the table groan.
You'd think Chettinad cuisine is all about the hyper-local flavours, cooked in ancient, traditional methods. Until you taste the stodgy bread and butter putting, that's part of the 'Butler Cuisine' of the 'Chettinad Bangalas' aka bungalows.
Listen in for more! -
Happy Pongal! Here's How Tamil Nadu Whipped Magic With the Dal-Rice Combo
Pongal is a festival. And it's also Tamil Nadu's original, authentic, ancient recipe. In fact, for millions of Tamilians across the globe today, Pongal - the dish - is a daily driver. It's what oils the wheels of Kollywood, the Tamil film industry!
I bring you sweet and savory variants from rural and urban Tamil Nadu, stories about 'shooting Pongal' and the hilarious myth behind your monthly oil bath! Take a listen.