A Culinary Passage to India

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SPONSOR: Check out our Walkers Shortbread Giveaway with details of how to sign up for Eat Feed Read and win a tin of shortbread.

THEN: Suneeta Vaswani is the author of Easy Indian Cooking, the instructor for a variety of Indian cooking courses, and her writing appears in Bon Appetit and Fine Cooking. She takes us through more than 500 years of Indian food from the Moghuls to the British and discusses the ways Indian flavors and ingredients have traveled around the world to be incorporated into other national cuisines.

NOW: Deepinder Sondi Singh is the Head Chef at Chor Bizarre in London. He gives us an overview of the forces transforming Indian food in the 21st century, details Indian regional cuisines, and gives us some advice for choosing an authentic Indian restaurant. Try out Chor Bizarre's recipes for Baghare Baingan (a popular eggplant/aubergine dish) and Aloo Pudina Chaat (a favorite starter).

RECIPE: Anne experiments with winter squash in Indian curries and gives two forks up on Suneeta Vaswani's recipe for Pumpkin Channa Dal Medley.

DRINK: Madhu Joshi of Jaya Teas offers a primer on Indian tea from regional varieties to making chai tea at home.

Music Credits (all from garageband.com)

Alms for Shanti, Superbowl and Everlife

Darren Lock, Forever Autumn

The Lucky Baby Band, After Dinner Drink

By our guest, Suneeta Vaswani