The Anubhav Sapra Show

Nutrition plays a central role in the Ayurvedic lifestyle because that is the key to good health and well being. Healthy and wholesome food nourishes the mind, body and soul. In today's episode , we have with us Dr. Alka who is the founder of Vaisakh gardens and Tanmatra Ayurveda, to unfold the secrets of healthy living and importance of food in Ayurveda. Please welcome Mrs. Maria.  You can follow Anubhav Sapra and Dr Alka Vijayan on their Instagram handle: @anubhav.sapra @dralkaayurveda  You can watch Delhi Food Walks food exploration videos at www.youtube.com/delhifoodwalks

With a mix of about 54% Malayali Hindus, 24% Muslims and 8% Christians, Kerala is an abode to a diverse set of population. And this diversity has largely shaped the cultural and culinary canvas of this state. To talk about the diversity of God’s own country in terms of its food and culture, today we have a very special guest with us who is a food blogger and an expert in this cuisine.  Please welcome Mrs. Maria.  You can follow Anubhav Sapra and Mrs. Maria on their Instagram handle: @anubhav.sapra @mariasmenu  You can watch Delhi Food Walks food exploration videos at www.youtube.com/delhifoodwalks

The Assamese cuisine is a diverse, unique, simple, wholesome and delectable realm dominated by fresh vegetables, fish and meat. It incorporates numerous traditional styles of cooking and many of the ingredients used are quite unfamiliar to the people of Northern and Southern India. So in today episode we have with us Ms. Irin Kashyap, a blogger from the state who will unfold the majestic world of Assamese food. You can follow Anubhav Sapra and Ms. Irin Kashyap on their Instagram handle: @anubhav.sapra @oneteaspoonof  You can watch Delhi Food Walks food exploration videos at www.youtube.com/delhifoodwalks

Today's episode is quite a different one as we have with us someone who's a traveller, gourmand, an official cognac educator and ex bartender. Let’s welcome Mr. Ajit Balgi, the founder of the Happy High. He teaches talents about wine spirits, bartending and much more. He is here for a very exciting chat about the amazing world of wines and spirits, the evolving culture of Wines in India.   You can follow Anubhav Sapra and Mr. Ajit Balgi on their Instagram handle: @anubhav.sapra    You can watch Delhi Food Walks food exploration videos at www.youtube.com/delhifoodwalks

Odisha has a very rich and diverse culinary heritage. Odia cuisine is usually simple yet delicious. Most of the dishes are prepared in little or no oil and are hence very wholesome. The flavours are very neat and distinct. In today's episode show we have Ms. Sweta Biswal who's here to enlighten us more about the Odia culinary heritage and unveil some it's amazing secrets.   You can follow Anubhav Sapra and Ms. Sweta Biswal on their Instagram handle: @anubhav.sapra @swetabiswal  You can watch Delhi Food Walks food exploration videos at www.youtube.com/delhifoodwalks

Ever heard about amaranth viridis or peperomia? Maybe not. But what if I tell you  that these wondrous flora may be growing around you? Like these there may be thousands of edible plant varieties growing in the wild around you. Wild greens have always been a part of the traditional food habits but once we shifted to more commercially viable options, they have been forgotten. Today we have someone who is striving to reintroduce them back into the food consumption chain. Shruti Tharayil is a self taught herbalist, who has extensively worked with local groups to reintroduce wild edible plant varieties among the local public. You can follow Anubhav Sapra and Ms. Shruti Tharayil on their Instagram handle: @anubhav.sapra @forgottengreens You can watch Delhi Food Walks food exploration videos at www.youtube.com/delhifoodwalks

Millets are super foods because they are gluten free and rich in fibres, macro and micro nutrients. The practice of consuming millets as part of the daily diet is not new to India. They had been the staple food in Central India, Southern India and hilly regions of Uttarakhand for centuries till the time of the Green Revolution. After the advent of high-yielding varieties of rice and wheat during the 1970s, millets got sidelined from our food basket. Today we have Ms. Shalini Rajani who is a millet coach. She is helping people to bring back millets into their daily dietary habits and revive their lost glory. You can follow Anubhav Sapra and Ms. Shalini Rajani on their Instagram handle: @anubhav.sapra @crazykadchimilletcoach  You can watch Delhi Food Walks food exploration videos at www.youtube.com/delhifoodwalks

Bengal has been blessed with rich culinary history along with food influences from different cultures. How many of you knew that Bengal was the place where Indo Chinese food first evolved or that it still boasts of being the only producers of Bandel cheese? So today we have an expert who has worked with some of the world’s renowned chefs and who is on a pursuit to introduce people to the wonders of Bengali cuisine. Today we are delighted to have Ms. Sayantani Mahapatra, who is going to unfold the rich history of Bengali cuisine. You can follow Anubhav Sapra and Ms. Sayantani Mahapatra on their Instagram handle: @anubhav.sapra @ahomemakersdiary You can watch Delhi Food Walks food exploration videos at www.youtube.com/delhifoodwalks

Manglorean cuisine is an interesting amalgamation of different cuisines from different communities ranging from mangalorean catholics to muslim communities. But very few people are aware of the rich culinary heritage behind it. In today's episode we are exploring the finer nuances of this cuisine with renowned chef cum author Ms Deepika Shetty who has done some extensive research on this rich coastal cuisine. You can follow Anubhav Sapra and Ms. Deepika Shetty on their Instagram handle: @anubhav.sapra @shortgirlbakes You can watch Delhi Food Walks food exploration videos at www.youtube.com/delhifoodwalks

What image do you have when you hear about a pan? Fresh Betel leaves filled with sweet gulkand coated with silver leaf or the last course of your meal. But have you ever thought it to be a flavouring, tenderiser or even an aromatic one? Would you ever consider using it with meat to make delicacies such as hara mass. The most common answer will be no. In today's episode we have an exceptional writer, food columnist Ms. Madhulika dash. who's here to amuse you with tales of the betel leaf or as we say paan ka patta. You can follow Anubhav Sapra and Ms. Madhulika Dash on their Instagram handle: @anubhav.sapra @dash.madhulika You can watch Delhi Food Walks food exploration videos at www.youtube.com/delhifoodwalks