What's On My Plate?

After we got time for Civilization, evolution of cooking was at a point when it became related to gender, class, and political divide, with Women being the house cooks, commercialisation of Baking, Brewing, and Wine Making and Aristocrats having a finer cuisine than the poor. 

But even the rich did not have all the crops. Then something happened in 1492, with Columbus ending up in America and paving the way for the biggest event of Globalisation in Human History and causing the Columbian Exchange. 

This episode is a part of the series Evolution of Cooking. 

Write your feedback to tinwimpod@gmail.com or follow the podcast @whatsonmyplatepod on Instagram!

With all their pots and pans, people settled down. The agricultural revolution started. Local crops were discovered and cultures started developing. In the evolution of cooking, this was a point where cooking had already become quite sophisticated. Now people had time to pursue things other than their survival. In Maslow's hierarchy of needs, the physiological needs of shelter, food, and water were complete. It was now about property, security and safety. It was Time, for civilisation! 

This episode is a part of the series Evolution of Cooking. 

Write your feedback to tinwimpod@gmail.com or follow the podcast on @whatsonmyplatepod on Instagram. 

With the end of the last ice age and the beginning of the Neolithic period, about 12,000 years ago, everything changed. Everything! It was the dawn of the agricultural revolution. Talking about how we went from looking for food to growing it on our own! 

This episode is part of the series called "Evolution of Cooking". 

From controlling fire for cooking 400,000 years ago to 30,000 years ago when things started to boil, that is the journey between dry and wet cooking. 

This episode is a part of the series called "Evolution of Cooking". Stay tuned as we go from fire, and water to agriculture and travel!

Cooking cannot happen without fire, so the answer we’re looking for when it comes to the evolution of cooking is found by looking for evidence of the control of flames. Because discovering fire, and controlling fire is two different things. In this episode, I talk about how fire changed the process of nutritional intake and its effect in the form of "the cooking hypothesis".

This episode is part of a series called "Evolution of Cooking". 

According to a new study, a surge in human brain size that occurred roughly 1.8 million years ago can be directly linked to the innovation of cooking. Let’s start with the definition first and why do we cook in the first place! 

This is an episode in the series of episodes called "Evolution of Cooking". Stay tuned and let me take you on a journey of fire, water, agriculture and travel! 

Talking about Nestle's Maggi Ban in India over MSG labelling and Lead Levels.

Answering questions about Food Scams and Life. Talking about Food Adulteration in Milk, technology advancement in ensuring food safety using RFID tags, and Baby Food regulations and compounds to avoid. 

Ever wondered what goes behind running a bakery? Well in this episode, I chat with my amazing senior and the founder of The Bakke Maison, Yuktii Bahl who started her baking journey way back in 2020 before the lockdown happened. Listen to find out how she pursued her passion for making quality baked goods and sharing them with the community. From E-Commerce to launching their Retail store, The Bakke Maison has had quite a journey with making a loyal customer base and gaining their trust by being transparent about the process. 

Order delicious, healthy and quality baked goods from The Bakke Maison here -  https://www.bakkemaison.com/

And check out their equally scrumptious Instagram @thebakkemaison

Write to me at tinwimpod@gmail.com about your food experiences! 

PS: Yuktii's personal recommendation is their Chocolate Cheesecake! 

A React episode! Talking about the weird food combos going around the internet. The street food scene in India is coming back to life after the lockdown of 2020 and with it the bizarre food combos to lure in the food bloggers. Is it a marketing gig? Do these combos work? Listen to find out more!

Amar Sirohi (The Foodie Incarnate) Fanta Maggi- https://youtu.be/h_r6L6MpTok

Mi Nashikkar Maggi Milkshake - https://youtu.be/WMvUuQvrBMI

Write to me with your weird food combo experiences at tinwimpod@gmail.com

Instagram - @whatsonmyplatepod

Rounding up this week of nostalgia with a tale filled with stress over little things in life and how home-cooked food solves it all. 

Write to me at tinwimpod@gmail.com with your comfort dish that has gotten you out of situations. 

This episode will take you down different memory lanes as Satshya, Sindhu, Dipesh, Neerja and your host Anudeep, discuss what they had in their lunchbox and recount their lunch period traditions. From Manchurian to curd rice, to Maggi gone cold (and getting stuck as a cube) and stuffed paranthas, these mementos of childhood have stuck with us and are very special. 

Satshya's podcast -  https://open.spotify.com/show/0CLCDN1PQt0QZU3ZtffaO2?si=l3ZSVvJCS5emOyEScYAM1g

Sindhu's podcast- https://anchor.fm/sindhu-vinod-narayan1/episodes/Valentines-Day-Prep-Ft--Team-Mementos-e1ebdef

Dipeshtalks - https://open.spotify.com/show/3eFlMEzyjOixJLZ1DQU6Jn

PETPUJA.COM - https://anchor.fm/bhatnagar-ann/episodes/All-About-Bread-e1ea1ut

Write to me at tinwimpod@gmail.com with your lunchbox stories! 

From Afghani breads to Malaysia's Roti Bawang and durian, Part 2 of All about Bread will take you on a journey through the middle east, Malaysia, Philippines and then to India, discussing different types of bread and how culture influences eating habits. In this episode of What's on my plate, the host Anudeep and the host of PetPuja.com, Neerja Bhatnagar, an amazing food blogger, go deep into the world of bread and discuss different historical texts and how Roti became what it is today; the most amazing staple food to exist. 

In Part 1 we talked about the west, France, America, Mexico, Ethiopia, and the science of leavening. Check out Part 1 on Neerja's podcast: https://anchor.fm/bhatnagar-ann/episodes/All-About-Bread-e1ea1ut

Since our theme for this week is Nostalgia, we from Team Mementos also talk about how we grew up eating rotis and bread at our home as you can do any experiment with it and boy, was I in for a surprise! 

Reach out at tinwimpod@gmail.com for feedback and suggestions. 

Discussing Veganism, Healthy alternatives to traditional foods, brands experimenting with dishes, Edible Cutlery, Meal kits, Organic foods and the hot topic of Food Supply chain, Part 3 in the FMCG series is all about the Future of Food companies in India. 

Listen as we talk about startup companies like Licious, Zomato, All things Chocolate, EdiblePRO, GoGo Bananas, WhiteCub, Nutri-Paradise, Well Versed, and many more changing the food scenario and adapting to the Indian consumers. 

Email us at tinwimpod@gmail.com with your feedback and if you want us to talk in detail about any food companies. 

Why do we think of purple when we think Chocolate? Why Kellogg's when thinking cereals? Well, that's how these brands positioned themselves with us. 

After Independence, India had phases of foreign trade policies in the following decades, with import substitution making it difficult for MNCs to sell in India, they set up their production within the country itself. Talking about how Cadbury, Nestle, and McCain utilised the domestic platform and more companies like Kellogg's, Ferrero Rocher and Kraft adapted to the Indian Market, this episode is a must-listen for stories behind your beloved snacks! 

Write to us at tinwimpod@gmail.com with feedback and if you want us to go into detail in any one of these companies. 

The food processing industry in India is a sea of variety, opportunities and stories. Have you seen brands saying "Since 1941", "Serving since 1887", well we don't stop to think about how it must've been then for companies like Britannia, Parle, Dabur, MTR, Haldiram's and Rooh Afza which started their journey during a time when India wasn't independent? 

So, strap in and listen to find out the stories of some of the most famous Indian food brands! Serving you since the 1900s!

The cover-

Top left- MTR restaurant 1924
Bottom left- Britannia Ad
Top right- Rooh Afza Ad
Bottom right- Parle Gluco (Now Parle G)

Have some Tea. This episode is intended to serve as a break between listening to different episodes of What's on my plate. 

What happens when you put two food technologists together in a Zoom, who are also #RoomiesForLife? This Episode. From having Mess food for the first time to experimenting with food in our rooms, sometimes with a kettle, curdled milk and boiled pasta, being Foodies and Studying food, the FOOD experience in Hostel is DEFINITELY the TOP FOOD MOMENT of 2021 (and maybe life? Hostel wali Maggi is not famous just aise hi) 

Himani has had 3 different Mess experiences from her high school to college and certainly, the 4th one is her journey in Germany with "Mensa", Deutsch for Canteen. Listen as we talk about

-Why Rajma Chawal and Kadi are only served on Tuesdays and Thursdays?
-Cream Cabbage ke Pakode?
-Obsession with Pesto!
-Chicken Tikka, Lachha Parantha, Momos (Our standard order for a night in)
-Unity in Diversity; Food From all around the country and Food Festivals in our College
-Taking Indian food to Germany
-Missing scouring for food at midnight in everyone's room due to hunger pangs

And much more!

This one is for all of you missing out on college right now, and we hope things get better because you have to experience it!

And also for those just missing college days!

Write to me at tinwimpod@gmail.com with your hostel food experience and follow @whatsonmyplatepod for updates on the podcast!

Make sure to rate the episode if you're listening on spotify! 

Sometimes it is not even about how good the food is, sometimes it is just about the wild experience you had before eating food that makes you appreciate what you have in life and just glad to be alive! So, of course! Number 2 on the list is *drumroll* Prawn Curry and steamed rice on a shack in Calangute, Goa. This story is about a bhukkad (hungry lad) who wants to EAT but when you're travelling, food doesn't come easy. But when it does, it delivers! 

Stay tuned for Number 1. And share your stories about a time when a dish left you in a trance, not because of its taste but the circumstances that led you to have it. Send in your stories on email at tinwimpod@gmail.com or connect with me on Instagram @whatsonmyplatepod

The year was all over the place but one thing doesn't change; the experience of food. There are times when you absolutely love it and times when you're like "What is this monstrosity!" Be it good or bad, you remember what you felt like, and obviously what the food tasted like. 

So, talking about my top food moments of 2021, number 3 is having Cold Cuts in the Maldives. Strap in and listen as I talk about my experience of eating Cured Meats in a breakfast buffet on an island in the middle of the Indian Ocean. I also explain what is Curing (an old preservation method for increasing the shelf life of meats). Cold cuts/Deli Meats/Cured Meats have a dark side, meaning that they have been linked to increasing the chances of getting cancer (EEESH) so I'm putting here some links for further reading. 

Write to me @ tinwimpod@gmail.com with your top 2021 food moments or leave me a message on the anchor app!

Make sure to rate the podcast if you're listening on Spotify!

REFERENCES-

Curing: https://en.wikipedia.org/wiki/Curing_(food_preservation)#On_health

Are Deli Meats bad?: https://www.today.com/food/what-you-need-know-about-deli-meats-t7876

Processed meats: https://www.bbc.com/news/health-34615621

Answering a question about why Food Labels are so comprehensive, like what is INS, Stabilizers, how to read the ingredient list and the difference between use by and best before. A food Label is a communication tool through which brands communicate with their intended consumer about the product. Think of it as a letter, they don't want to leave any information out! 

So, how do I explain it? I obviously pick a food packet and geek out about it! 

And we're talking Knorr's Tomato Soup! 

FSSAI regulations for packaging & labels: https://www.fssai.gov.in/cms/food-safety-and-standards-regulations.php

Unilever packaging contract with Mondi: https://www.nspackaging.com/news/mondi-recyclable-packaging-unilever/

Stabilizers: http://www.foodadditivesworld.com/stabilisers.html

We all spend a lot of time thinking about Food during our day (3.5 hours, a study says!) What's gonna be for dinner? What would I have to cook? Is it safe to eat that pizza from two days ago? Worry not! As Anudeep is here to talk about all things food. Where does your pack of Oreos come from? How many almonds could kill me? Do I really have to stop eating meat? Probably yes, climate change and all but let's research on it! 

What's on my plate is not me asking you to guess what's on my plate, but actually go deeper into WHAT is on YOUR plate! Know your food folks! 

For this first episode, I took it upon me to explain why many of us have a love-hate relationship with spicy food, get behind the chemistry of it and demystify this lovable foe! 

Follow me on Instagram @whatsonmyplatepod

References: 

How much time is spent thinking about food?- https://rdnmama.com/how-much-time-is-spent-thinking-about-food/

The Minnesota Starvation Experiment- https://www.apa.org/monitor/2013/10/hunger

Your life in Numbers- https://www.dreams.co.uk/sleep-matters-club/your-life-in-numbers-infographic/

Capsaicin- https://www.nature.com/articles/39807

TRPV1- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5326624/

Spice tolerance- https://scienceline.org/2016/12/why-some-people-can-tolerate-the-worlds-hottest-pepper/

Is spice tolerance genetic?- https://psomagen.com/is-spice-tolerance-genetic/