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.
Indian pickles are a complicated lot. Made using oil, often with family (let alone region or community) specific recipes, our pickles are a stark contrast to the vinegar and brine-based Western ones. The variety is just mindboggling – from carrots to cauliflower, ginger to garlic and even potatoes and dates, besides the widely loved lemons and mangoes, everything can be pickled. They hold cultural as well as culinary significance. But as convenience is crucial and more pickles are mass-produced, is it a legacy that we’re in danger of forgetting?
Music: Josh Woodward
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