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Kurush Dalal speaks about origin of Biryani on Vibe with Varun
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Monday, 17 April, 2023, 13 : 00 PM [IST]
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Our Bureau, Mumbai
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Godrej Vikhroli Cucina’s recently launched ‘Vibe with Varun’, a first-of-its-kind chat show web series featuring conversations beyond food, featured Dr Kurush Dalal, a culinary anthropologist, food archaeologist, historian and professor, in its 3rd episode where he shared interesting insights about his childhood and various food items.
During the conversation, Dalal talked about his upbringing in a Parsi family and how it influenced his love for food. He shared his childhood memories of eating traditional Parsi dishes and how he developed a passion for cooking and experimenting with different cuisines. Dalal also discussed the importance of maintaining a balanced diet and the role of nutrition in overall health and wellness. He emphasised the need for incorporating wholesome foods and healthy fats into our daily meals.
In the rapid fire round, host chef Varun Inamdar quizzed Dalal by asking him to name one funniest historical food fact that is actually true, to which he replied, “Bhindi Bazaar is called Bhindi Bazaar not because Okra was sold there or because it was behind the bazaar. It is called so because there was a large orchard of hibiscus flowers over there and hibiscus is called bhindi.”
Sharing insights on one story that has become a fact over the years, Dalal spoke about the birth and evolution of Biryani. He said, “Biryani is always perceived as something that just contains mutton, whereas, Biryani is actually a process, a technique. The original biryani in Persia doesn’t even have rice in it, it is served on a Parantha with a paste of meat and Biryan, which is fried onions. So this became a trend where Army soldiers were being fed these fried onions and meat cooked along with rice thus calling it Biryani".
Adding further to the conversation about the origin of famous Indian food dishes and spices such as Idli, Sambhar, Pav Bhaji, Paneer Bhurji, Butter Chicken, Nutmeg, Cloves and Cardamom. He said, “There is a whole debate on whether Idli is an Indian dish or the actual technique to make Idli came from Southeast Asia. Most people are unaware of the fact that Idli was exclusively made with Urad Dal but now the whole proportion has changed. Now rice is used more while making Idli compared to urad dal.”
In addition to his insights on nutrition, Dalal also shared his expertise on various food items and cooking techniques. He talked about the benefits of using herbs and spices in cooking, and provided tips for meal planning and food preparation. Dalal's insights and practical tips make him a great resource for the audience looking to lead a healthier lifestyle without sacrificing their love for food.
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