If you have an adventurous palate, join Vikram Doctor every fortnight as he indulges in his appetite for the stories of food. Taste the origins, legends and practical magic of ingredients and recipes that range from the everyday to the extraordinary.
Through ancestral kitchens, gourmet restaurants, exotic vegetable farms, modern agriculturists, heirloom aficionados… One of India’s most respected food writers has been there, eaten that and knows that there is no love more sincere than the love of food.
Idli is considered to be a simple food item. But, from choosing the right dal (lentil) and grinding it to the perfect consistency to ensuring that the batter ferments right, the process is complex and laborious. This is why you’d have been hard-pressed to find this versatile and healthy preparation outside south Indian kitchens during the ’60s or ’70s. So, what changed? Tune in, as Vikram Doctor finds out how a piece of technology helped idli cross geographical boundaries and become an everyday staple.
Music: Josh Woodward
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