History Of Indian Cuisine

[@dronvirs]

*Bhaskar and Abhijit having a fun conversation.* Khushal: 👁👄👁

[@riya4827]

As a chef and someone who loves history, this podcast is gold and so wholesome. What efforts!!!!!

[@gabbarrf1745]

We need a lot more sessions on this topic and abhijit has to be part of them.

[@hookzgaming835]

“Kheer” comes from the word “ksheer” which apparently comes from the word associated to word which refers to process of cooking milk with infusion and adding sugar “ksheer paak” (idk about the sugar part). I have a 200 year old Marathi cookbook in which all kheer recipes are mentioned as ksheer. And about Chalukyan “bharitaka” we in Maharashtra still call all the “bharta”recipes as “bharita”.

[@abhinavgokhale6917]

We still call It bharit

[@hookzgaming835]

@@abhinavgokhale6917 Thats what wrote check it again. 😅

[@gj8003]

bro can I get that old cook book on amazon I want it in marathi

[@PseudoProphet]

Ksheer means milk, Ksheer Sagar is the ocean of milk where Bhagwan Vishnu sleeps atop Sheshnag.

[@hookzgaming835]

@@gj8003 Yes, its name is “सूप शास्त्र” in marathi.

[@statyoutube]

Chilies (Bhut jolakiya) have been a popular ingredient in North Eastern cuisine for a long time. Historians although agree that the Portuguese first introduced chili in Western India, but in the northeast india, it has been used in food for thousands of years.

[@thehawkseye3412]

Pulav is from Sanksrit. Chana has been in India for at least 3000 years. We got it in Dowry with Gandhari.

[@SanPot123]

Chole

[@thehawkseye3412]

@@SanPot123 Dish made from Kabuli chanaa is called chhole.

[@jitupattnaik6140]

Supremely interesting podcast! Kudos to Bhaskar!

[@stalwarts17]

Yes quite a content.

[@jupe2001]

Fun fact - When the Dutch Ambassador visited Shivaji Maharaj, the first thing Shivaji offered him was Coffee.

[@lazyartiste_2357]

Wah!

[@gauravtributes5023]

Intresting, i thought he would offered him something more bhartiya.

[@justicebydeathnote]

@@gauravtributes5023 understand It was popular back then

[@parthsharma9261]

couldn't find on internet , please specify source , internet says coffee was introduced by middle east merchants but i dont believe that

[@jupe2001]

@@parthsharma9261 Read about Shivaji's Dakshin Digvijay, during his travels to Bhagyanagar [today's Hyderabad], he received a dutch embassy. Shivaji also banned the dutch practice of taking slaves from South India. “In the days of the Moorish government, it was allowed for you to buy male slaves and female slaves here [the Karnatak], and to transport the same, without anyone preventing that. But now you may not, as long as I am master of these lands, buy male or female slaves, nor transport them. And in case you were to do the same, and would want to bring (slaves) aboard, my men will oppose that and prevent it in all ways and also not allow that they be brought back in your house; this you must as such observe and comply with”. - Dutch records on Shivaji

[@kshatrapavan]

44:36 I've had Mexican gravy/curry dishes. Some of them are thickened using cactus which releases a thick sap similar to okra (bhindi). Then there are also various mole based gravy dishes. I know for a fact that West African cuisine has several gravy dishes, although I've never tasted them myself. The southern states in the US also have gravy dishes such as gumbo, which is thickened with roux, filé or okra, which likely trace back to African slaves. Eurpean stew dishes are also not too different from gravy. But all in all, it seems that gravy dishes are more of a tropical or hot climate thing, than just a uniquely Indian thing.

[@ravodedra2226]

Cotton Seed oil is used commonly in Gujarat. Also chillis from India are a separate species which along with Chinese and Korean variants existed before the Columbia exchange.

[@ravodedra2226]

Likewise Kheer is also from Sanskrit Ksheer

[@kshatrapavan]

1:18:20 A lot of the dry Indian snacks actually come from travel foods. Chakalī, Shakkarpārā, Kachorī, Khākharā etc. In Gujarati culture it was thepalā and achār. It is known that while the Maratha garrisons would eat Khichadi with lots of ghee, cavalrymen on campaign would carry with them roasted chanā and bhākarī (and maybe also jaggery).

[@rahulbhasin4934]

Fantastic podcast !! Well worth the two hours. Bhaskar’s passion is all pervasive just as it is in Mala Akbaris food.

[@bapparawal2457]

PAK-DARPANA - recipe book by NALA during MAHABHARAT era available in Hindi and English both . If anyone is interested in going through it. Didn't know sugar first made in India in form of Shakkar. Btw most problems of sugar comes from chemicals used in process of making it not from sugarcane. Rice was first grown in India . Pulav word mentioned in "YAJNAVARTIYA SMRITI". Chana Dal is not native to India OMBhagwan . If we are originators of Moong Dal ,then did we export MoongDal(Mung bean) to them? Its fasinating to see how much cultures have influenced each other over the years

[@hemantsantVadodara]

Bhindi rass used for jaggery from sugarcane juice

[@thegums7330]

One of the most interesting and different podcasts on the show. Thank you for the education gentlemen and your highness 🙏. Bhaskar, your restaurant concept needs to go international!!

[@bhaskarmenon9870]

Great idea. Where do you suggest it will work best

[@soumyaray7167]

The word Polau is a distorted version of the word palannya and palannya is a conjoined version of two word "Pol" which means meat and "annya" that is rice. So "palannya" literally means a delicacy prepared by cooking meat and rice together

[@sanchitwadehra]

vaah bohat knowledge milgayi ajj tan eh video tan main baar baar dekhn aayunga

[@whyamihere9150]

The only podcast this year that i watched from start to finish

[@meetkhatri1099]

As a Gujarati my entire identity is shaken. Their in no farshan culture in Gujarat without chane ki daal.😭😭

[@SanketGajera]

How ? There is one in the world who use chana daal like Gujrati! Channas are more Indian than mullas!

[@ravodedra2226]

@@SanketGajera Guajart is a land of traders to think that this was introduced is bogus. In fact the black chickpea is local to Gujarat. This guy doesn’t know what he’s talking about Tava comes from Sauraseni Prakrit not from Turkish.

[@_nk_______]

'भरीत '- word is still used in Marathi fir Roasting like वांग्याचा भरीत (Bengan Bharta)

[@rohitkallakuri1021]

I so badly want to visit Mala Akbari after this podcast.

[@vedangarekar1390]

Do they have locations in Mumbai and other places in India ?

[@Iyervval]

@@vedangarekar1390 not yet, they have two in Delhi but they are planning expansion. Issue is always quality control

[@MB-it6bp]

@@Iyervval is this really Abhijit Or a fake id

[@jyotiradityachoudhury7987]

@@Iyervval are you really Abhijit?

[@khushichaudhary1036]

Mala Akbari has store in Gurgaon and Vasant Kunj

[@serieuxmagique8847]

So excited to find these talks on the incredible food and history of India!!! Thank you 🙏🏼

[@pardeepshori3355]

Great Podcast episode and agree that there can be alcove of episodes around other aspects of food/cuisine/culinary from India and the Indian Subcontinent. Bhaskar was super excited but hope for future episode just take a breath and let others chime in

[@manjuldubey9990]

Wow didnt knew this much about our food, eagerly waiting for the vegetarian food podcast.

[@shadowhymn5162]

Casteist food.

[@AstonishSingh]

@@shadowhymn5162 casta ko pasta ke saath kha jaao..aur masta raho aur rehney do!

[@anahita934]

@@shadowhymn5162 jai arjun🙏

[@shadowhymn5162]

@@AstonishSingh Brahmins will be forced to leave India.

[@Novastorm-ar]

❤love from Pakistan sindh

[@jnarayan11]

Such an essential discussion. There is so much history that is tied to food. Geography, geology, agriculture and influences which reveal the diets of today and their indigenous origins.

[@venkateshhegde8956]

Was all over the place and turned out to be a History Trivia show rather than any formulated thoughts. But learnt immensely about Indian and World food. Kushal felt like a 5th wheel and clearly wanted to get out of there. Only stayed back because of Abhijit lol

[@anand10987]

This is such a treasure trove of knowledge for a chef like me. Thank you so much!!

[@sushanthshivaswamy4535]

The text by the chalukyan king Someshvara is Manasollasa. It also has recipes for idli, dosage, vada and Mosaru vada.

[@honestindian5495]

In villege of ter, maharashtra. Which was on treading route 2500 year ago, in excavation they have found rice and lentils found together in pot, which indicated 'khichri' is very ancient food.

[@HinduVichardhara]

Very Fresh Topic & Knowledgeable Guests

[@saiabhinay3611]

In south India when performing pitru abdikam we have a ban on many foods But We still have quite a full palate to choose from I am a Telugu Brahmin for reference, maybe this can be a point of thought too Enjoyed this podcast very very much too 😋😋

[@dr.trekker4468]

Fantastic video... please make more detailed videos of every period of indian history ( food history ). This is a topic where i couldnt find any good books.

[@shankyxyz]

Kheer comes from Kshera which is milk. Lord Vishnu is said to sleep on a milk ocean. Ksheera Sagara Shayana is a famous Thyagaraja song on Lord Vishnu.

[@binuchandrannair]

See the admitation and satisfaction in the face of Abhijeet Mitra when Bhaskar Menon is speaking about khichiddi .

[@JrJ2016]

Marathi and Kannada food seems preserving original indian food. In Upvaas they shift to Yam

[@surajskulkarni6743]

True these people miss a lot of Marathi and karnataka food which is home to lot of vegetarian dishes. U can add making dry rotis from rice, ragi, barley, gasgase(idk english word) and use of these so called Karis like in uttar(north) karnataka they make yengai from round brinjal, chatnipudi, ranjaka, just methi powder and rice, avalakki and more.if you come south karnataka small rotis, a lot of innovation with so called rasam today (tqnically called saaru), they also make healthy dry fruits laddo like, and similarly dry foods similar to Lando made by again barley wheat and again avalakki .. I am still unsure about other regions of maharastra. This is about mainly kannada brahmin.. they also use lot of ghee and also they use lot of tamarind in their food. I missed lot of things but u get the idea😅

[@xlr8466]

One of the best thing Indian Food. This trio needs to be back.

[@Skand8909]

enjoyed it to the max🏵️.... first time seeing Abhijeet excited throughout the podcast.

[@kshatrapavan]

The word 'Pulāka' meaning cooked rice is found in Mahabharata and Sushrutasamhita.

[@manoshibhattacharya]

Lovely. Lovely. Great fun. Thank you.

[@ka6608]

Interesting podcast. Waiting for the next episode.

[@vishwarajroadlinesroadline9471]

Amavasya & Purnima were holidays in India. The farmers holidayed on Monday to give rest to Nandi/Bulls

[@keshavsachin103]

This podcast was absolutely brilliant. Very insightful

[@anishshaw9631]

❤ food and ❤ cooking. Thanks Kushal

[@jaideepreddy13]

Very informative podcast! Bring Bhaskar to the show again

[@binuchandrannair]

One of the best Podcast .Thanks team

[@zerpy5]

Enjoyed it to the max!! Good job guys.👏👏👏

[@bapparawal2457]

@51 . When you say Paneer is not Indian . But have heard that paneer existed with another name (Sanskrit) and it's only in some recent centuries we started calling it Paneer .

[@aviral5124]

The latest edition in the history of indian cuisines is neela momo 😹

[@narmy9761]

Bhaskar is wonderful knows lot about history of cuisines

[@saagar2002]

Hey telugu guy here, we use taravani charu which is a rasam made from fermented rice starch like more than a day even weeks, our homes have these big achar vessels that contain it. And our grandmothers wouldn't be happy if u don't have it in ur house saying it's a sign of lakshmi mata. Just something I observed.

[@binuchandrannair]

Tapioco ( kappa ) was imported by king of Travancore and it saved Keralites from famine whereas Bengal suffered . One of the Raja's brother was having scientific back ground and the poison in the kappa was neutralised by boiling in hot water and starch thrown away .kappa substituted the rice and kerala hotels we get kappa as side dish along with veg and non veg

[@neemdabhi7932]

Really enjoy listing & learning about history of food....thankx

[@ritagupta9854]

What a wonderful discussion

[@ankushsaini8973]

Intresting and full of knowledge episode...i would like if such episodes are frequent

[@vhyome9786]

This one was an absolute delight to listen to!

[@vishwarajroadlinesroadline9471]

Melting of iron and making of alloys etc was done in furnaces which looks like extension of tandoor. Design of furnaces was perfect that not even one incident of fire/ mishap is known and right in the middle of villages these furnaces or Bhattis are seen even today

[@sapthasharma5074]

Guys i read a long time ago, that tea is also native to India??

[@Travelshorts874]

We have another type of tea leaves in uttrakhand found in himalyan mountains

[@AnyatamaGhosh]

Please write a book, Bhaskar!

[@rakshitaram]

I thoroughly enjoyed this podcast episode.

[@4z4d]

1:02:40 Pliny the elder. रोतलू said सारा सोना लूट गया भारत due to trade defecit. Romans imported from India and its gold reserve depleted

[@4z4d]

Now if we fix chronology as described by Vedveer Arya etc. i. e. Vedic -> middle Harappan (Mahabharat/ Atharva Ved) -> mahajanapad -> Nanda and so on. Vedic period is closer to Ice age. Indian Subcontinent was conducive then for Barleys. Seasame etc oils didn't grow in that mild climate. Perhaps in south of tropic of cancer where rice cultivation began (proofs found in Sri lanka which wasn't a separate Island then. Cattle was important in younger drayas coz they provided Ghee. (Still in Himalayan areas like Himachal where temperature is still similar to post drayas barleys, ghee, roasting, exist, similar to turkic areas) Later in late vedic and later in Harappan/Mahabharat times times temperature were high hence wheat was grown. Oil seeds cultivation also started. Hence barley and ghee in vedas that predated Indian Sarasvati civilization. Though long chillis we have today is american. But small chillis grew in Assam chillis (strongest) and in Himachal existed here too. Black zeera and other varieties grows still in Himachal. Its variety is high so it may be native to India too. Only spice that Higher himalays used till 100 years before present was Zeera esp. Black zeera its jet black. P. S. Oldest tandoor is found in Indus Sarasvati civilization.

[@ssi44]

i also find mention of coriander and jeera in ayurveda. ?????

[@patman-bp3qg]

Vedic period is not during ice age. Humans couldn't even do agriculture during ice age while Vedic people could. Everyone was hunter gatherer until 10k years ago when it first started.

[@chilarai1]

Kudos for an exceptional video I buy a lot of this "history" with the exception of chillies. I find it hard to believe that Bhut Jolokia in Assam and the Tibeto-Burman-Sina belt could have come from South America via the portogusus. The cultural knowledge and history in this region go back much farther. It would be great if there was more agro research into this strange anamoly.

[@cosmictrance7777]

Very interesting podcast!

[@user-lp9vz6lu3t]

very unique topic, indians can establish their history from every sphere of life no wonder we were vishwaguru from teaching world to count to eating every thing finds its origin link from here 🙏

[@deepmalyabag2313]

Excellent podcast 👌

[@kartikeyasingh6799]

What a great discussion!! Loved Bhaskar and the insight he brought! And of course I will always find the time to listen to Abhijit!! What was extra special was how much he was clearly enjoying himself throughout…👏

[@sapthasharma5074]

Why are you not coming to the UK Anhijit?

[@kaustubhumak8504]

Never thought it will be this interesting.

[@archer9anuroop]

Plz get Abhijit and Bhaskar for more podcasts together. Both have a child like excitement when they speak about food which is really amusing to hear.

[@nipulrathava9407]

Vietnam has a famous sweet known as banh dau xanh and surprisingly it is made of moong dal!

[@yashwardhansinghbhati1727]

Great discussion, but only one point of contention with abhijit cumin( jeera) is one of the most delicate crops to harvest. Pest, weeds and fungal diseases have to be mitigated. That's why it's current rate per quintal is 30,000/-. Speaking from personal experience of harvesting cumin.

[@hemantsantVadodara]

Unjha Gujarat capital of jeera cumin

[@thetransporter1810]

A very interesting podcast. As an Indian living in Australia, I can completely agree that indian restaurant here is completely absurd!!

[@JrJ2016]

Baingan Bharata is called Bharit in marathi

[@ashutoshnayak5393]

one of the best podcast ever

[@pmishra786]

Very interesting discussion. 🤘

[@Radicalist-Manifesto]

A brother species of hing was used in Roman cuisine a lot. It was caller silphium. But the buggers ate so much of it that the plant species itself went extinct.

[@commentor9002]

Kushal please start a crowd fund to make the most amazing documentary on the history of food and ingredients narrated by the likes of Morgan Freeman, Amitabh Bachchan, David Attenborough, etc. India should be kept as the centre of attention

[@VSM101]

potato and chilly and tomatoes came from south America also cassava and sweet potato and corn came from the Americas

[@ashdeepsingh6785]

Amazing podcast. Loved the content. Just a small suggestion for second podcast. Also tell us about sweet dishes like barfi, jalebi etc.

[@diyakhanna9381]

CLAY OVEN=TANDOOR=TANNOOR(GLOWING INNER BODY) in Farsi/Turkic/Central Asia....intersting n educative food Podcast

[@shibanighose837]

In Birhana or Rakhigarhi excavated pots had traces of paneer or chhena as we call it

[@yj9032]

The last podcast on street food was a tragedy.

[@vipinpuri1855]

You people missed one powdered product for Travellers and very popular in Hindi belt,,,,,,,it is ❤Sattu❤,,,,,,very handy- flexible product and healthy too.

[@mtarkes]

Odia food especially from Jagannath temple is what North Indian food was before Islamic invasion.

[@Anshulhe]

Not at all, odisha bengali food is very different

[@mtarkes]

@@Anshulhe Because North Indians got Middle easternised.

[@mtarkes]

@@Anshulhe Bengali food very different from odisha food.

[@Anshulhe]

@@mtarkes Odia food also got Tribalized

[@mkishore3920]

As far as I know pickles (achaars) mainly invented as a replacement for vegetables in rainy season. As those are not available in abundance in that season.

[@BalajiRavikanti]

Ganji (kanji) as we say in Telugu is Kombucha! Wow!

[@MsWarbucks]

What's the name of the restaurant again, please?

[@rskitchenstory]

Next video on "History of clothes and turbans in India"

[@sohamkulkarni2805]

Great information. Got material to think a lot on developing new recipes. Please do a north eastern cuisine special podcast.

[@madhukark8133]

After 2 hours of this.. My favorite food is still the oldest dish in the world Moongi kachori with dates chutney and green chutney 😎😎😎😎

[@jayantpatel250]

Bhasker, Rigved mentions mighty Saraswati river which had dried up by 1500 BC so how can you say Vedas were composed in 1500 BC?

[@mahadevisutar1436]

Jai ho Jai ho

[@anahita934]

Interesting podcast 😊

[@unni.m1959]

The conversation was all over the place. I'm lost in many occasions. Somebody tell me why it was like a social taboo to split milk ?

[@devanshu6335]

Good debate but they should prepare it chronologically from IVC to current..It was more of a random fact.

[@bhawanibalasubramanian8230]

What is the history of Urad dal ?

[@sangeethsushmakonumuri8298]

Thoroughly enjoyed this discussion and topic. It will help the audience a little if Bhaskar spoke slower and not feel rushed to talk and wait for others to finish speaking.

[@neelakulkarni9790]

Bharit is the Marathi word for baingan bharta... Where the baingan is roasted...

[@anbee8127]

55:55 Kushal's reaction was the best. Ab kya bataoge bhai

[@sapthasharma5074]

Fantastic, fantastic podcast. I always rant that indian food in Indian restaurants in the UK is dog shit.

[@roman5782]

Perhaps because they are run by Bangladeshis and Pakis.

[@sapthasharma5074]

@@roman5782 Not necessarily. We have Chennai Dosa, Saravana Bhavan, MTR etc. The problem here is, whatever is served in the restaurants are easily avvailable in super markets, vending machines and in csrtons. There are no restaurant dishes. Dishes that one cannot make at home, or are not available in the super markets, vending machines, in cartons.