Roti: The Wheat That Wasn’t

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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