Culture and agriculture of DAL
This series, for the first time, aims to bring discussions around culture and agriculture of food on one platform. We start with Dal – pulses, legumes, beans etc to understand them in the Indian context.
• Trends in dal production and consumption
• The regional practices of consuming dal
• Dal as premium business – Startup & Restaurant’s perspective
When: 3pm – 4pm, IST
Where: Virtual (Register https://forms.gle/TJEidMb87C5WHnWU7)
Panelists:
Chef Ashish Bhasin: Chef Ashish Bhasin is a renowned and award winning chef with over 25 yearsof experience. He is the Founder and Director of CB Hospitality that offers catering and consulting services and has led the kitchens of Taj, Leela and Oberoi hotels.
Nitin Puri: Founder of KisanSay, a D2C brand that collaborates with farmer cooperatives to deliver food products with origin information, Nitin has previosuly worked with Yes Bank (as Group President) and Inoterra and Farmart.
Rushina Munshaw Ghildiyal: Rushina is a Culinary Chronicler & Consultant and owns APBCookStudio. She has pioneered projects like The Indian Food Observance Days, the annual Godrej Food Trends Report, and the Godrej Culinary Chroniclers Conclave.
Aleen Mukherjee: With experience of 27 years of experience spanning India and various regions in Africa, Aleen last held the position of Executive Vice President – Head FPO and COO, NICR – at NCDEX and lead initiatives to create awareness about the derivatives market among others.
Moderated by:
Om Routray: Om works at the cross sections of agriculture, food and digital technologies, having previously worked with NASSCOM and SourceTrace. He has worked on global commodity value chains to improve equity and traceability. He writes on food, society and politics.
on 21st January, join us on Instalive as we discuss The Evolving Nature of Recipe Writing and explore the relevance and reach of various mediums. We have put together a mighty panel who have helped shape Indian recipe writing space for years now and across mediums too.
The panel will be moderated by Ruth Dsouza Prabhu and has an impressive panel.
Panelists:
Debjani Chatterjee Alam is a recipe creator and storyteller who specializes in writing about everyday food, with a particular emphasis on simple and accessible recipes. While her professional background lies in ESG and CSR, she has also worked with various UN agencies and an economics research lab. For the past 14 years, Debjani has been sharing her recipes on her website, www.kitchenofdebjani.com goes by the name of Debjanir Rannaghar.
Richa Gupta is a food blogger, recipe developer and owner of https://myfoodstory.com/ – a recipe site that’s visited by over 4 lakh people every month from around the world. She started My Food Story to simplify cooking and create recipes that work. She lives in Bangalore with her husband and two adorable kids.
Ruth Dsouza Prabhu is an independent journalist and a food writer with more than 22 years of experience. She has written for New York Times, Al Jazeera, The National, Whetstone, Conde Nast Traveller, Nat Geo Traveller, Mint Lounge and more. She is on jury panels for prestigious F&B Awards such as the Epicurean Guild Awards, Condenast Restaurant Awards and BW Hotelier Awards.