Eating in the Past, Present, and the Future with Charmaine O'Brien
Naan Curry with Sadaf and Archit
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Show Notes
In this episode, the 2Gs, our gourmands and geeks, Sadaf and Archit, speak with Charmaine O'Brien, an award-winning author, chef, and Ph.D. candidate in creative writing. Together, they explore:
- Her new book, Eating the Present, Tasting the Future: Exploring India Through Her Changing Food,
- The evolution and understanding of "Naan" and "Curry" in Australia and India
- Can you make naan on a barbecue grill?
- The uniqueness of Delhi’s street food culture
- Regional differences and similarities in Indian cuisine over time
So, sit back and relax, and let’s understand the evolution of Indian food and where it is headed.
Important links to geek out more
- Social Media: Instagram | Website
- Book: Eating the Present, Tasting the Future: Exploring India Through her Changing Food by Charmaine O'Brien
- Book: Flavours Of Delhi: A Food Lover's Guide by Charmaine O'Brien
- Book: The Penguin Food Guide to India by Charmaine O' Brien
- Article: How restaurants, MasterChef and YouTube shaped Indian food by Ruth Dsouza Prabhu
- Article: Bengaluru’s Oota, Bombay Canteen, Gurugram’s Comorin—Indian chefs dig into regional cuisine by Charmaine O'Brien
You can follow Sadaf Hussain & Archit Puri on their Instagram handle
Sadaf Hussain: @sadaf_hussain
Archit Puri: @thehustlingglutton
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