India is the largest producer of limes and lemons in the world with an estimated production of three million tonnes per annum. All through the year, markets are flush with the fruit. In contrast to other cash crops that require high input costs, farmers going organic can earn high returns on the lemon. So when life gives you lemons, stock up on them—add them to salads or infuse them in water overnight, include them in your beauty routine or scrub grimy dishes or surfaces, use as a humidifier or ...
Mar 13, 2020•19 min•Season 1Ep. 12
Did you know that the word ‘kulfi’ actually referred not to the dish, but to the container in which milk was frozen? “It was the metal container in which the reduced milk was stuffed with nuts and saffron, put in the ice and frozen, and served to guests,” says Ashish Bhasin. He’s executive chef at The Leela, in Gurugram. The kulfi travelled all over the country, becoming a summer staple as mothers carried out their experiments. The use of dried fruits and some mild spices became a part of the mo...
Nov 30, 2019•20 min•Ep. 11
Jackfruit, which is native to South India, is grown in tropical regions around the world, but it holds a special place in the hearts of Indians. Unlike other trees which require intensive care, the jackfruit requires little effort. It grows on its own, without much fuss, and produces fruits throughout the year. The jackfruit, of course, was being cultivated in India around 3,000 to 6,000 years ago. With nearly 1,400 tonnes being cultivated every year, India is one of the largest producers. In 14...
Nov 22, 2019•18 min•Ep. 10
In 2013, a survey called the Indian Breakfast Habits Study was conducted in four major metro cities–Kolkata, New Delhi, Mumbai and Chennai. The results shouldn’t really surprise—Chennai’s plate of piping hot idlis, steaming sambar and filter coffee was found to have the best ‘nutrient profile’. Made from urad dal and rice, idlis are a healthy treat because of their lightness. The nutrition is not the only advantage—they also come without fats, saturated fats or cholesterol. As South Indians move...
Nov 15, 2019•16 min•Ep. 9
When the mercury dips low, we Indians have solutions at home, right in our kitchens. Honey and ginger drops for cough and cold; ghee for nourishment; and almond milk for overall immunity. But there’s one element that we use for nearly everything--in cooking, for taste and flavour; as an antiseptic on injuries; and a brightening agent in our beauty routine Haldi or turmeric. Did you know that Haldi has been used in India for more than 4,000 years? Not just that, our country produces almost all of...
Oct 25, 2019•17 min•Ep. 8
Tempering is a basic step in Indian cooking. Adding deep-fried whole spices, chillies, chopped ginger and garlic to capture their individual and collective flavours. And how does all of this happen? Well, enter any Indian kitchen and among the prized spices or mixes you will find the answer - a jar of ghee ! Originally, it was a sign of prosperity. And it had to be made at home. But sometime during the mid-80s, it began to be replaced by vegetable oils. Those who could not afford desi ghee ...
Oct 18, 2019•17 min•Ep. 7
Cooking is what enabled the evolution of the human race and contributes to its survival. But over time, we stopped eating purely for sustenance; food also had to taste well and look great. Today, in its highest form, food must appeal to all five senses. So in this episode of ‘Bite On This’ we ask the question—is food art or science? For art, we are joined by iconic chef and hotelier Virender Singh Datta. In a career spanning 50 years, he has held important positions in some of the most well-know...
Oct 11, 2019•14 min•Ep. 6
Across India, flowers mean and signify many things—from romance and abundance to wealth, beauty and purity, to even knowledge and enlightenment. We use them to decorate our living spaces and adorn our bodies. So it's natural that they would make their presence and aroma felt in our food. And being part of nature’s roster of nutrition, India's rich and diverse culinary history features flowers from various plants. Virender Singh Datta says, “Edible flowers were always part of our cuisine; it is w...
Oct 04, 2019•21 min•Ep. 5
In episode 4 of Bite On This, we catch up with Bhavna, a food blogger based in Sydney, Australia. She talks about her love of simple, home-cooked Indian food, about how it fills your stomach and nourishes your soul. For over ten years, Bhavna has been blogging about food, sharing recipes, memories, and thoughts around food. She's now taking this passion to a more professional level by building a brand that will allow her to host people and feed them her food, organise cooking classes, the works!...
Sep 26, 2019•23 min•Ep. 4
‘Pachadi’ in Telugu, ‘chutney’ in Hindi, ‘dip’ or ‘sauce’ in the Queen’s English, few Indians can resist a freshly ground condiment. Episode 3 of Bite On This is about ‘chutney’, an almost mandatory accompaniment to most South Indian meals. Aparna Parinam has authored the book, 'Chutneys: Adding Spice to Your Life', which features as many as 50 recipes of different kinds of chutneys! "They add zing to life!" she says. Bengalurean Shyamala ticks off different kinds of chutneys, saying that ...
Sep 18, 2019•15 min•Ep. 3
Biryani for breakfast? Potatoes in your Biryani? Veg Biryani? There's a biryani for everyone in episode 2 of 'Bite On This'! You'll hear from Ali Hemati, the current Chairman of Paradise Biryani, who tells us how a humble cafe in Secunderabad became a global brand. The original Paradise Cafe was opened on the day that he was born! Food blogger Kalyan Karmakar talks about how food evokes sentiments and biryani is one such dish with renditions in ever region of the country. He says it's natural fo...
Sep 11, 2019•20 min•Ep. 2
Born in India millennia ago, cherished by kings and commoners alike, the aam makes Indian summers bearable, even pleasant. Did you know that the poet Mirza Ghalib ate at least ten to twelve mangoes each time? Or that he considered a dislike of the fruit so ridiculous as to term the offender a ‘donkey’? Well, that's true! In this episode, we hear from Shree Kishan Suman, a farmer from Rajasthan's Kota district. He has developed the Sadabahar mango, a variety that flowers three times a year! You'l...
Sep 04, 2019•13 min•Season 1Ep. 1
Bite On This is a podcast series produced by The Better India. This 26-episode series will follow the alphabetical order for interesting stories on topics of food.
Sep 04, 2019•3 min
