Podcast: If the Phone Dies, We Die

The Tata–Mistry controversy puts Kunaal Roy Kapur and Anuvab Pal in a conundrum. Why doesn't anyone in a position of power ever retire in India? The old guard never seems to retire. A change of...

Podcast: Great Coffee Made Easy

In this episode of The Real Food Podcast, Vikram Doctor, who loves his teas, finds out that coffee-making may isn't as daunting a task as he initially thought and that you can make a delicious cup of coffee at home.

Podcast: Tracing The Culinary History Of The Delectable Treats Our Hill Stations Offer

Landour was once called the 'Little America of the Hills'. This small hill station in Uttarakhand, dotted with winding paths, pine trees and colourful birds, became a summer retreat for the British in the 1820s. The place at the altitude of 7,500 feet above the sea is uniquely cosmopolitan and, located in north India, has been home to various communities from around the world, as a result of which their food was an intermingling of European and American cuisines that gave it a distinct anglo-Indian aroma.
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Snakebites: The Poor Man's Disease That Has Been Ignored For Far Too Long

The only way to combat the epidemic of snakebites in India is to make our anti-venom more potent. Our concoctions are manufactured by extracting blood plasma from animals who have been injected with diluted snake venom because it contains the antibodies that can fight it. However, this is the same method that has been practiced since the 19th century and is in dire need of an update.
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Podcast: Ragi Represents The People It Nourishes

Finger millet is known to reduce the risk of diabetes and gastrointestinal tract disorders and as an excellent source of calcium and fibre; it also helps to lower cholesterol levels in your blood. This leads to less plaque formation, prevents blood vessel blockage, and reduces your risk of heart attacks. So, it's safe to say that Ragi represents the people it nourishes: Earthy, resilient and nutritious.

Podcast: Are Indians Finally Learning To Say "Cheese"?

As time went on, colonialism began to run its course and cheese making spread far and wide across Europe - it was not unusual for a region to produce its own, unique type of cheese. In Asia, however, cheese never really garnered the same popularity and acceptance. Even today, Asian cuisine does not involve the use of too much cheese, if at all. No one knows the real reason for this.