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.
If you live, or have lived, in Gujarat (or in certain parts of Mumbai), you can’t not know about Undhiyu. A regional speciality, this dish of mixed fresh vegetables cooked with green garlic and other spices, has an almost rustic charm to it. Just like the north Indian sarso da saag or the Bengali nolen gur, Undhiyu celebrates the bountiful produce that’s on offer during the Indian winter. It may not have travelled well, but it invokes passion among those who have grown up eating it, and makes converts out of those who try it for the first time. Why is this dish, which is traditionally cooked upside down (hence “Undhiyu”), so special? The Real Food Podcast finds out.
Music: Josh Woodward
Android users can listen to us on apps like Stitcher, Podcast Addict etc.
Download Stitcher or Podcast Addict, search for The Real Food Podcast and hit subscribe.
You can also manually feed this link (http://feeds.feedburner.com/therealfoodpodcast) into your favourite podcasting app.