title

The Real Food Podcast

Audiomatic

13
Followers
6
Plays
The Real Food Podcast

The Real Food Podcast

Audiomatic

13
Followers
6
Plays
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About Us

If you have an adventurous palate, join Vikram Doctor every fortnight as he indulges in his appetite for the stories of food.

Latest Episodes

#44: Is Chicken Just Non-Veg Paneer?

Chicken is easy to cook, cheap, widely available and forbidden by no major religious belief system. So its popularity across India is unsurprising. However, the reality is often distasteful, as battery farmed chickens are raised in terrible conditions, and pumped with hormones and antibiotics. In this episode of The Real Food Podcast, Vikram Doctor finds out how we can access better chicken and speaks to legendary chef Ananda Solomon on a successful experiment he ran to get superior quality chickens. Music credit: Josh Woodward

18 MIN2017 JAN 25
Comments
#44: Is Chicken Just Non-Veg Paneer?

#43: (Indian) Vegetarians vs. The World.

The winter holiday season is upon us. More Indians are travelling abroad with great regularity. As a lot of these people are vegetarians and it is difficult for them to find food that is suitable for them. Many travellers come up with ingenious ways to deal with the situation and a whole industry is developing to cater to their needs. In this episode Vikram Doctor sheds light on how vegetarians manage in places that are not particularly vegetarian friendly. Music Credit: Josh Woodward

14 MIN2016 DEC 13
Comments
#43: (Indian) Vegetarians vs. The World.

#42: Pao-er to the People

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

16 MIN2016 NOV 23
Comments
#42: Pao-er to the People

#41: Gur - The Original Candy

Seen as old fashioned and rustic, jaggery is fast becoming a forgotten product. It survives mostly as a health food recommended by Ayurveda experts or as a nostalgic throwback to the yesteryears in middle class homes. In this episode, Vikram Doctor tells us about India’s long connection with jaggery in an attempt to revive our love for it. But the problem is not just the falling demand; even the production of jaggery has become increasingly difficult due to a lack of water and skilled labour. Music Credit: Josh Woodward

14 MIN2016 NOV 10
Comments
#41: Gur - The Original Candy

#40: Cakes - From Birthday Parties to Political Parties

From giant customised cakes for politicians’ birthdays to wedding cakes for not just Christian weddings, logo shaped cakes to celebrate a team’s win to heart shaped cupcakes on Valentine’s Day, cakes once seen as ‘western’ have now become a norm at Indian celebrations. With eggless cakes, cakes that don’t need an oven and even cakes made using idli batter, adapting to local conditions has played a major role in this change. Music Credit: Josh Woodward

15 MIN2016 OCT 26
Comments
#40: Cakes - From Birthday Parties to Political Parties

#39: Fighting the War on Waste with Leftovers

Creating something new out of what is in your fridge from previous days can be a fine art. With a little creativity in the kitchen, leftovers from last night’s dinner can be magically transformed into something delicious and unrecognisable the next day. In this episode Vikram Doctor speaks to chefs who have been creating iconic dishes from leftovers and argues that neither our prejudices nor our ability to afford not to should get in the way of recycling food, a delicate art that we might lose in our hurry to throw away what we believe we don’t need any more. Music Credit: Josh Woodward

14 MIN2016 OCT 12
Comments
#39: Fighting the War on Waste with Leftovers

#38: The Billion Packs a Month Biscuit

Parle G is not only the largest selling biscuit in the world but is also synonymous with the category it represents. It is an affordable snack for the poorest, a weaning food for small babies and a dessert base for those looking for a nostalgia fix. Parle G was the unchallenged hero of the biscuit business and Britannia had to enlist the help of a super-villain to take on its might. In this episode of The Real Food Podcast, Vikram Doctor tells us the story of India’s most iconic biscuit brand. Music Credits: Josh Woodward

17 MIN2016 SEP 28
Comments
#38: The Billion Packs a Month Biscuit

#37: No #AccheDin for Gin?

Gin is one of the smoothest of all alcoholic drinks and supposedly the easiest to make. In India we have a history with gin since it was a favourite of the British Raj (which also led to the quinine infused tonic water, to help them fight malaria). However gin has never quite caught on in contemporary India, either because of its perception as a ‘ladies drink’ or due to a sheer lack of options. In this episode, Vikram Doctor traces the history of gin and looks at its possible renaissance as a ‘hipster drink’. Music Credit: Josh Woodword

15 MIN2016 SEP 13
Comments
#37: No #AccheDin for Gin?

#36: Stainless Steel Kitchens, Iron Clad Memories

Many of us would have seen old copper or brass vessels packed away at home and wondered why we don't use them anymore. While they have authenticity, most of these vessels were difficult to use as well as maintain. When an option came along that was easy to use, and even easier to clean, it's no surprise that everyone switched to using stainless steel. But is newer and simpler always better? Music Credit: Josh Woodward

17 MIN2016 AUG 31
Comments
#36: Stainless Steel Kitchens, Iron Clad Memories

#35: Monsoon Foods of Western India

The first dark clouds and a drizzle sends us into raptures about chai and pakodas every monsoon. But is fried besan just a substitute for the lack of fresh vegetables? Have we forgotten the other foods that are also a part of the seasonal cuisine? One way of dealing with the monsoon is to stock up on the non – perishable food or is there another option. Vikram Doctor suggests we cook with what is naturally available nearby and save the pakodas for the occasional treat. Music Credit: Josh Woodword

17 MIN2016 AUG 17
Comments
#35: Monsoon Foods of Western India

Latest Episodes

#44: Is Chicken Just Non-Veg Paneer?

Chicken is easy to cook, cheap, widely available and forbidden by no major religious belief system. So its popularity across India is unsurprising. However, the reality is often distasteful, as battery farmed chickens are raised in terrible conditions, and pumped with hormones and antibiotics. In this episode of The Real Food Podcast, Vikram Doctor finds out how we can access better chicken and speaks to legendary chef Ananda Solomon on a successful experiment he ran to get superior quality chickens. Music credit: Josh Woodward

18 MIN2017 JAN 25
Comments
#44: Is Chicken Just Non-Veg Paneer?

#43: (Indian) Vegetarians vs. The World.

The winter holiday season is upon us. More Indians are travelling abroad with great regularity. As a lot of these people are vegetarians and it is difficult for them to find food that is suitable for them. Many travellers come up with ingenious ways to deal with the situation and a whole industry is developing to cater to their needs. In this episode Vikram Doctor sheds light on how vegetarians manage in places that are not particularly vegetarian friendly. Music Credit: Josh Woodward

14 MIN2016 DEC 13
Comments
#43: (Indian) Vegetarians vs. The World.

#42: Pao-er to the People

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

16 MIN2016 NOV 23
Comments
#42: Pao-er to the People

#41: Gur - The Original Candy

Seen as old fashioned and rustic, jaggery is fast becoming a forgotten product. It survives mostly as a health food recommended by Ayurveda experts or as a nostalgic throwback to the yesteryears in middle class homes. In this episode, Vikram Doctor tells us about India’s long connection with jaggery in an attempt to revive our love for it. But the problem is not just the falling demand; even the production of jaggery has become increasingly difficult due to a lack of water and skilled labour. Music Credit: Josh Woodward

14 MIN2016 NOV 10
Comments
#41: Gur - The Original Candy

#40: Cakes - From Birthday Parties to Political Parties

From giant customised cakes for politicians’ birthdays to wedding cakes for not just Christian weddings, logo shaped cakes to celebrate a team’s win to heart shaped cupcakes on Valentine’s Day, cakes once seen as ‘western’ have now become a norm at Indian celebrations. With eggless cakes, cakes that don’t need an oven and even cakes made using idli batter, adapting to local conditions has played a major role in this change. Music Credit: Josh Woodward

15 MIN2016 OCT 26
Comments
#40: Cakes - From Birthday Parties to Political Parties

#39: Fighting the War on Waste with Leftovers

Creating something new out of what is in your fridge from previous days can be a fine art. With a little creativity in the kitchen, leftovers from last night’s dinner can be magically transformed into something delicious and unrecognisable the next day. In this episode Vikram Doctor speaks to chefs who have been creating iconic dishes from leftovers and argues that neither our prejudices nor our ability to afford not to should get in the way of recycling food, a delicate art that we might lose in our hurry to throw away what we believe we don’t need any more. Music Credit: Josh Woodward

14 MIN2016 OCT 12
Comments
#39: Fighting the War on Waste with Leftovers

#38: The Billion Packs a Month Biscuit

Parle G is not only the largest selling biscuit in the world but is also synonymous with the category it represents. It is an affordable snack for the poorest, a weaning food for small babies and a dessert base for those looking for a nostalgia fix. Parle G was the unchallenged hero of the biscuit business and Britannia had to enlist the help of a super-villain to take on its might. In this episode of The Real Food Podcast, Vikram Doctor tells us the story of India’s most iconic biscuit brand. Music Credits: Josh Woodward

17 MIN2016 SEP 28
Comments
#38: The Billion Packs a Month Biscuit

#37: No #AccheDin for Gin?

Gin is one of the smoothest of all alcoholic drinks and supposedly the easiest to make. In India we have a history with gin since it was a favourite of the British Raj (which also led to the quinine infused tonic water, to help them fight malaria). However gin has never quite caught on in contemporary India, either because of its perception as a ‘ladies drink’ or due to a sheer lack of options. In this episode, Vikram Doctor traces the history of gin and looks at its possible renaissance as a ‘hipster drink’. Music Credit: Josh Woodword

15 MIN2016 SEP 13
Comments
#37: No #AccheDin for Gin?

#36: Stainless Steel Kitchens, Iron Clad Memories

Many of us would have seen old copper or brass vessels packed away at home and wondered why we don't use them anymore. While they have authenticity, most of these vessels were difficult to use as well as maintain. When an option came along that was easy to use, and even easier to clean, it's no surprise that everyone switched to using stainless steel. But is newer and simpler always better? Music Credit: Josh Woodward

17 MIN2016 AUG 31
Comments
#36: Stainless Steel Kitchens, Iron Clad Memories

#35: Monsoon Foods of Western India

The first dark clouds and a drizzle sends us into raptures about chai and pakodas every monsoon. But is fried besan just a substitute for the lack of fresh vegetables? Have we forgotten the other foods that are also a part of the seasonal cuisine? One way of dealing with the monsoon is to stock up on the non – perishable food or is there another option. Vikram Doctor suggests we cook with what is naturally available nearby and save the pakodas for the occasional treat. Music Credit: Josh Woodword

17 MIN2016 AUG 17
Comments
#35: Monsoon Foods of Western India
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