Ep. 05: Roti: The Wheat That Wasn’t

In this week’s podcast the 2Gs, the Gourmands and the Geeks, Sadaf and Archit explore the roots of Indian humble roti and its not-so-humble cousins. The stories of chapati, phulka, sheermal and naan are exciting but what is even more compelling is the usage of millets to make healthier and more environment-friendly rotis in the pre-green revolution era. They tell you how a simple policy influenced the way India consumed roti. You’ll board trains to Shahjahanabad's lanes (Old Delhi) to get you a whiff of aromatic rotis that came during the Mughal era and then to Punjab to hear about Sanjha Chulha, a community tandoor.Important links to geek out more:Culinary Fictions: Food in South Asian Diasporic CultureFeasts and Fasts: A History of Food in IndiaIndia’s culinary heritage has been impoverished by modernityWheat Revolution in India: Constraints and ProspectsYou can follow Sadaf Hussain & Archit Puri on their Instagram handle: @sadaf_hussain @thehustlinggluttonYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at http://www.ivmpodcasts.com/

Om Podcasten

In the Naan-Curry Podcast, we explore the rich heritage of food in India one dish at a time. The conversation, seasoned with enjoyable anecdotes, will give you a historical perspective on the evolution of food in the country and dive deep into the economics that shaped its consumption. Sadaf is an author, chef and MasterChef India Finalist and Archit is a researcher, consultant and writes on behavioral sciences and economics. Tune in to new episodes every Wednesday, starting from 28 October.