
Southern Slurp
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Deskripsi
This is The Quint's podcast, Southern Slurp. I am your host Vikram, a lover of food, stories and conversations, in that order. Southern Slurp is a podcast that features recipes, ingredients, stories, voices and culinary history aimed at giving you a transcendent gastronomic experience! I'll introduce you to recipes, ingredients and flavours that rule the kitchens of South India. You'll hear the voices of chefs, culinary experts, food historians and a whole bunch of like-minded Saappaattu Ramans - food lovers - like myself. We'll cook in my own kitchen. And I'll also bring you voices, songs and sounds from across Tamil Nadu, Kerala, AP, Telangana and Karnataka, in search of unique recipes that tease your senses. I'll pick a recipe each episode, or maybe just an ingredient, and occasionally, a specific culture or habit that surrounds the food of the place. We'll travel back in time across history, and through some of my childhood memories of food, and of those who make it, like no one else. If your mouth is watering right now, or you feel a familiar rumble in your stomach, this series is a must try! A new sumptuous episode releases every alternate Friday, so do subscribe to The Quint to not miss a single podcast from the series. Also, do check out our other exclusive content. Check out my playlist for a menu of episodes, pick one and take a listen! As the familiar Tamil saying goes, 'Saaptu Pesalama?' - Let's talk after lunch!
Pengunggah
Episode (24)
16: Soft Inside, Crunchy Outside: How Crispy Vadai Became A Much-Loved Snack
Soft Inside, Crunchy Outside: How Crispy Vadai Became A Much-Loved Snack
15: Dosa - The Truly Global Tamil Recipe That's Older Than The Idli
Dosa - The Truly Global Tamil Recipe That's Older Than The Idli
14: Avakaya! The Mango Pickle of the Telugus that Sailed the Armadas!
Avakaya! The Mango Pickle of the Telugus that Sailed the Armadas!
13: Do You Like Your Mysore Pak Soft and Velvety or Hard and Crumbly?
Do You Like Your Mysore Pak Soft and Velvety or Hard and Crumbly?
12: Uppu Mutton Kari to Crab Rasam: The History of Tamil Nadu's Chettinad Cuisine
Uppu Mutton Kari to Crab Rasam: The History of Tamil Nadu's Chettinad Cuisine