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.
In some regions of India, bread is an important part of the local cuisine. Mumbai’s most iconic street foods are vada pao and pao bhaji. In both Goa and Kashmir, locally baked fresh bread is a daily staple. When Chef Floyd Cardoz from Mumbai, a partner at the fantastic Bombay Canteen, set up a new restaurant in New York, he called it Paowalla. But often, the bread in our homes is not traditional bread but factory-made and pumped with preservatives to make it last longer and look whiter. In this episode of The Real Food Podcast, Vikram Doctor talks about the need to return to traditional forms of baking, which produce much healthier and tastier bread.
Music Credit: Josh Woodward
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