*Bhaskar and Abhijit having a fun conversation.* Khushal: 👁👄👁

As a chef and someone who loves history, this podcast is gold and so wholesome. What efforts!!!!!

We need a lot more sessions on this topic and abhijit has to be part of them.

Pulav is from Sanksrit. Chana has been in India for at least 3000 years. We got it in Dowry with Gandhari.

Chilies (Bhut jolakiya) have been a popular ingredient in North Eastern cuisine for a long time. Historians although agree that the Portuguese first introduced chili in Western India, but in the northeast india, it has been used in food for thousands of years.

Fun fact - When the Dutch Ambassador visited Shivaji Maharaj, the first thing Shivaji offered him was Coffee.

“Kheer” comes from the word “ksheer” which apparently comes from the word associated to word which refers to process of cooking milk with infusion and adding sugar “ksheer paak” (idk about the sugar part). I have a 200 year old Marathi cookbook in which all kheer recipes are mentioned as ksheer. And about Chalukyan “bharitaka” we in Maharashtra still call all the “bharta”recipes as “bharita”.

Supremely interesting podcast! Kudos to Bhaskar!

As a Gujarati my entire identity is shaken. Their in no farshan culture in Gujarat without chane ki daal.😭😭

Cotton Seed oil is used commonly in Gujarat. Also chillis from India are a separate species which along with Chinese and Korean variants existed before the Columbia exchange.

I so badly want to visit Mala Akbari after this podcast.

vaah bohat knowledge milgayi ajj tan eh video tan main baar baar dekhn aayunga

The word Polau is a distorted version of the word palannya and palannya is a conjoined version of two word "Pol" which means meat and "annya" that is rice. So "palannya" literally means a delicacy prepared by cooking meat and rice together

Marathi and Kannada food seems preserving original indian food. In Upvaas they shift to Yam

'भरीत '- word is still used in Marathi fir Roasting like वांग्याचा भरीत (Bengan Bharta)

44:36 I've had Mexican gravy/curry dishes. Some of them are thickened using cactus which releases a thick sap similar to okra (bhindi). Then there are also various mole based gravy dishes. I know for a fact that West African cuisine has several gravy dishes, although I've never tasted them myself. The southern states in the US also have gravy dishes such as gumbo, which is thickened with roux, filé or okra, which likely trace back to African slaves. Eurpean stew dishes are also not too different from gravy. But all in all, it seems that gravy dishes are more of a tropical or hot climate thing, than just a uniquely Indian thing.

Was all over the place and turned out to be a History Trivia show rather than any formulated thoughts. But learnt immensely about Indian and World food. Kushal felt like a 5th wheel and clearly wanted to get out of there. Only stayed back because of Abhijit lol

The only podcast this year that i watched from start to finish

PAK-DARPANA - recipe book by NALA during MAHABHARAT era available in Hindi and English both . If anyone is interested in going through it. Didn't know sugar first made in India in form of Shakkar. Btw most problems of sugar comes from chemicals used in process of making it not from sugarcane. Rice was first grown in India . Pulav word mentioned in "YAJNAVARTIYA SMRITI". Chana Dal is not native to India OMBhagwan . If we are originators of Moong Dal ,then did we export MoongDal(Mung bean) to them? Its fasinating to see how much cultures have influenced each other over the years

Fantastic podcast !! Well worth the two hours. Bhaskar’s passion is all pervasive just as it is in Mala Akbaris food.

Great Podcast episode and agree that there can be alcove of episodes around other aspects of food/cuisine/culinary from India and the Indian Subcontinent. Bhaskar was super excited but hope for future episode just take a breath and let others chime in

One of the most interesting and different podcasts on the show. Thank you for the education gentlemen and your highness 🙏. Bhaskar, your restaurant concept needs to go international!!

In south India when performing pitru abdikam we have a ban on many foods But We still have quite a full palate to choose from I am a Telugu Brahmin for reference, maybe this can be a point of thought too Enjoyed this podcast very very much too 😋😋

Wow didnt knew this much about our food, eagerly waiting for the vegetarian food podcast.

So excited to find these talks on the incredible food and history of India!!! Thank you 🙏🏼

1:18:20 A lot of the dry Indian snacks actually come from travel foods. Chakalī, Shakkarpārā, Kachorī, Khākharā etc. In Gujarati culture it was thepalā and achār. It is known that while the Maratha garrisons would eat Khichadi with lots of ghee, cavalrymen on campaign would carry with them roasted chanā and bhākarī (and maybe also jaggery).

Very Fresh Topic & Knowledgeable Guests

One of the best thing Indian Food. This trio needs to be back.

Enjoyed it to the max!! Good job guys.👏👏👏

Such an essential discussion. There is so much history that is tied to food. Geography, geology, agriculture and influences which reveal the diets of today and their indigenous origins.

Fantastic video... please make more detailed videos of every period of indian history ( food history ). This is a topic where i couldnt find any good books.

One of the best Podcast .Thanks team

❤ food and ❤ cooking. Thanks Kushal

See the admitation and satisfaction in the face of Abhijeet Mitra when Bhaskar Menon is speaking about khichiddi .

This podcast was absolutely brilliant. Very insightful

This is such a treasure trove of knowledge for a chef like me. Thank you so much!!

enjoyed it to the max🏵️.... first time seeing Abhijeet excited throughout the podcast.

Lovely. Lovely. Great fun. Thank you.

The text by the chalukyan king Someshvara is Manasollasa. It also has recipes for idli, dosage, vada and Mosaru vada.

In villege of ter, maharashtra. Which was on treading route 2500 year ago, in excavation they have found rice and lentils found together in pot, which indicated 'khichri' is very ancient food.

What a wonderful discussion

Interesting podcast. Waiting for the next episode.

Very informative podcast! Bring Bhaskar to the show again

This one was an absolute delight to listen to!

one of the best podcast ever

I thoroughly enjoyed this podcast episode.

Bhaskar is wonderful knows lot about history of cuisines

Excellent podcast 👌

Very interesting podcast!

Intresting and full of knowledge episode...i would like if such episodes are frequent

Really enjoy listing & learning about history of food....thankx

The latest edition in the history of indian cuisines is neela momo 😹

Never thought it will be this interesting.

Jai ho Jai ho

Very interesting discussion. 🤘

Interesting podcast 😊

The word 'Pulāka' meaning cooked rice is found in Mahabharata and Sushrutasamhita.

Kheer comes from Kshera which is milk. Lord Vishnu is said to sleep on a milk ocean. Ksheera Sagara Shayana is a famous Thyagaraja song on Lord Vishnu.

Amazing podcast. Loved the content. Just a small suggestion for second podcast. Also tell us about sweet dishes like barfi, jalebi etc.

very unique topic, indians can establish their history from every sphere of life no wonder we were vishwaguru from teaching world to count to eating every thing finds its origin link from here 🙏

Tapioco ( kappa ) was imported by king of Travancore and it saved Keralites from famine whereas Bengal suffered . One of the Raja's brother was having scientific back ground and the poison in the kappa was neutralised by boiling in hot water and starch thrown away .kappa substituted the rice and kerala hotels we get kappa as side dish along with veg and non veg

We have another type of tea leaves in uttrakhand found in himalyan mountains

Kudos for an exceptional video I buy a lot of this "history" with the exception of chillies. I find it hard to believe that Bhut Jolokia in Assam and the Tibeto-Burman-Sina belt could have come from South America via the portogusus. The cultural knowledge and history in this region go back much farther. It would be great if there was more agro research into this strange anamoly.

Plz get Abhijit and Bhaskar for more podcasts together. Both have a child like excitement when they speak about food which is really amusing to hear.

Fantastic, fantastic podcast. I always rant that indian food in Indian restaurants in the UK is dog shit.

@51 . When you say Paneer is not Indian . But have heard that paneer existed with another name (Sanskrit) and it's only in some recent centuries we started calling it Paneer .

Baingan Bharata is called Bharit in marathi

Great information. Got material to think a lot on developing new recipes. Please do a north eastern cuisine special podcast.

Amavasya & Purnima were holidays in India. The farmers holidayed on Monday to give rest to Nandi/Bulls

Melting of iron and making of alloys etc was done in furnaces which looks like extension of tandoor. Design of furnaces was perfect that not even one incident of fire/ mishap is known and right in the middle of villages these furnaces or Bhattis are seen even today

Kushal please start a crowd fund to make the most amazing documentary on the history of food and ingredients narrated by the likes of Morgan Freeman, Amitabh Bachchan, David Attenborough, etc. India should be kept as the centre of attention

CLAY OVEN=TANDOOR=TANNOOR(GLOWING INNER BODY) in Farsi/Turkic/Central Asia....intersting n educative food Podcast

Nice

Hey telugu guy here, we use taravani charu which is a rasam made from fermented rice starch like more than a day even weeks, our homes have these big achar vessels that contain it. And our grandmothers wouldn't be happy if u don't have it in ur house saying it's a sign of lakshmi mata. Just something I observed.

Great discussion, but only one point of contention with abhijit cumin( jeera) is one of the most delicate crops to harvest. Pest, weeds and fungal diseases have to be mitigated. That's why it's current rate per quintal is 30,000/-. Speaking from personal experience of harvesting cumin.

In Birhana or Rakhigarhi excavated pots had traces of paneer or chhena as we call it

A brother species of hing was used in Roman cuisine a lot. It was caller silphium. But the buggers ate so much of it that the plant species itself went extinct.

What a great discussion!! Loved Bhaskar and the insight he brought! And of course I will always find the time to listen to Abhijit!! What was extra special was how much he was clearly enjoying himself throughout…👏

As far as I know pickles (achaars) mainly invented as a replacement for vegetables in rainy season. As those are not available in abundance in that season.

potato and chilly and tomatoes came from south America also cassava and sweet potato and corn came from the Americas

One the best podcast Kushal...O o t B! Kushal..#Repeat again with the Tadka of AIM!

Ganji (kanji) as we say in Telugu is Kombucha! Wow!

A very interesting podcast. As an Indian living in Australia, I can completely agree that indian restaurant here is completely absurd!!

Vietnam has a famous sweet known as banh dau xanh and surprisingly it is made of moong dal!

Odia food especially from Jagannath temple is what North Indian food was before Islamic invasion.

Guys i read a long time ago, that tea is also native to India??

The Tamil Mami knew how to brew a very mean cup of coffee - love filter kaapi

After 2 hours of this.. My favorite food is still the oldest dish in the world Moongi kachori with dates chutney and green chutney 😎😎😎😎

Now if we fix chronology as described by Vedveer Arya etc. i. e. Vedic -> middle Harappan (Mahabharat/ Atharva Ved) -> mahajanapad -> Nanda and so on. Vedic period is closer to Ice age. Indian Subcontinent was conducive then for Barleys. Seasame etc oils didn't grow in that mild climate. Perhaps in south of tropic of cancer where rice cultivation began (proofs found in Sri lanka which wasn't a separate Island then. Cattle was important in younger drayas coz they provided Ghee. (Still in Himalayan areas like Himachal where temperature is still similar to post drayas barleys, ghee, roasting, exist, similar to turkic areas) Later in late vedic and later in Harappan/Mahabharat times times temperature were high hence wheat was grown. Oil seeds cultivation also started. Hence barley and ghee in vedas that predated Indian Sarasvati civilization. Though long chillis we have today is american. But small chillis grew in Assam chillis (strongest) and in Himachal existed here too. Black zeera and other varieties grows still in Himachal. Its variety is high so it may be native to India too. Only spice that Higher himalays used till 100 years before present was Zeera esp. Black zeera its jet black. P. S. Oldest tandoor is found in Indus Sarasvati civilization.

The last podcast on street food was a tragedy.

2 foodies confusing kushal

Is there a cook book we can use for referring to ancient recipes?

Please write a book, Bhaskar!

Next video on "History of clothes and turbans in India"

Thoroughly enjoyed this discussion and topic. It will help the audience a little if Bhaskar spoke slower and not feel rushed to talk and wait for others to finish speaking.

बकरा हिमालय मे चरने वाला सबसे महंगा था. हिमाचल के himalayn trans himalayan areas मे even vegitarians eat bakra and consider its meat prasadam and chicken as impure.

There are some good videos from Bhandarkar Oriental Institute.

Good debate but they should prepare it chronologically from IVC to current..It was more of a random fact.

55:55 Kushal's reaction was the best. Ab kya bataoge bhai

Why are you not coming to the UK Anhijit?