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Roti: The Wheat That Wasn’t
Naan Curry with Sadaf and Archit
Hindi - November 25, 2020 00:35 - 1 hour - 63.5 MB - ★★★★★ - 3 ratingsFood Arts Society & Culture Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
In this week’s podcast the 2Gs, the Gourmands and the Geeks, Sadaf and Archit explore the roots of Indian humble roti and its not-so-humble cousins. The stories of chapati, phulka, sheermal and naan are exciting but what is even more compelling is the usage of millets to make healthier and more environment-friendly rotis in the pre-green revolution era. They tell you how a simple policy influenced the way India consumed roti. You’ll board trains to Shahjahanabad's lanes (Old Delhi) to get you a whiff of aromatic rotis that came during the Mughal era and then to Punjab to hear about Sanjha Chulha, a community tandoor.
Important links to geek out more:
Culinary Fictions: Food in South Asian Diasporic Culture
Feasts and Fasts: A History of Food in India
India’s culinary heritage has been impoverished by modernity
Wheat Revolution in India: Constraints and Prospects
You can follow Sadaf Hussain & Archit Puri on their Instagram handle:
@sadaf_hussain @thehustlingglutton
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