Poori Kahani: Crispy, Crunchy & Cute

In this episode, our 2Gs, the Gourmands & Geeks Sadaf and Archit are talking about one of the most celebrated breads of India, Poori (or puri) which can be paired with any vegetable or meat to make a delicious plate. In this episode they discuss:-Childhood memories and train journeys attached to Poori-Festivals such as Kanya Puja where Poori is eaten-What is “Pakka Khana” and “Kachcha Khana” as per Ayurveda-Few special pooris like Nagori, Bedmi and the one made of Kuttu-Difference and similarities between Poori and kachori -The right type of oil to fry PooriSo sit back and relax, knead the dough and heat up your aalu or meat dish, take out a spoonful of pickle, and get ready to fry the fluffiest Poori with our 2Gs. Important links to geek out more:1. Article: Vegetarians, there is more to Lucknow than the kabab By Anubhuti Krishna2. Article: Rude Food: fear of frying by Vir Sanghvi3. Article: Tracing the journey of humble poori sabzi by Sohail Hashmi4. Article: From Nagori to Banarsi kachori: An ode to one of India’s most loved snacks by Sangeeta KhannaYou 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 athttps://shows.ivmpodcasts.com/featuredhttps://shows.ivmpodcasts.com/featured

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.