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Googler to Masala Librarian ft Chef Rahul
Manage episode 350864215 series 3264475
Content provided by IVM Podcasts. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by IVM Podcasts or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
In this episode, the 2Gs, our Gourmands and Geeks Sadaf and Archit explore centuries-old traditions and modern interpretation of food with Rahul Punjabi, the executive chef of fine dining Indian restaurant Masala Library. Together, they discuss:
- Why did Rahul shift from Google to the culinary world?
- What was it like to work at Australia’s best restaurant?
- How does he research Masala Library’s menu?
- What's unique about the culinary tradition of Australia?
- How does he recreate old dishes with modern techniques in a way that is not just gimmicky but in a way that genuinely adds character to the dish?
Important links to geek out more:
- Instagram: @chefrahulpunjabi
- Restaurant Website - Masala Library
- Mushroom Chai Video at Masala Library
- Quay - The Best Restaurant in Australia
You can follow Sadaf Hussain & Archit Puri on their Instagram handle
Sadaf Hussain: @sadaf_hussain
Archit Puri: @thehustlingglutton
Subscribe & listen to the podcast on iTunes, Google Podcasts, Castbox, AudioBoom, YouTube, Spotify or any other podcast app.
Do follow IVM Podcasts on social media.
We are @IVMPodcasts on Facebook, Twitter, & Instagram.
See omnystudio.com/listener for privacy information.
100 episodes
Share
Manage episode 350864215 series 3264475
Content provided by IVM Podcasts. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by IVM Podcasts or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
In this episode, the 2Gs, our Gourmands and Geeks Sadaf and Archit explore centuries-old traditions and modern interpretation of food with Rahul Punjabi, the executive chef of fine dining Indian restaurant Masala Library. Together, they discuss:
- Why did Rahul shift from Google to the culinary world?
- What was it like to work at Australia’s best restaurant?
- How does he research Masala Library’s menu?
- What's unique about the culinary tradition of Australia?
- How does he recreate old dishes with modern techniques in a way that is not just gimmicky but in a way that genuinely adds character to the dish?
Important links to geek out more:
- Instagram: @chefrahulpunjabi
- Restaurant Website - Masala Library
- Mushroom Chai Video at Masala Library
- Quay - The Best Restaurant in Australia
You can follow Sadaf Hussain & Archit Puri on their Instagram handle
Sadaf Hussain: @sadaf_hussain
Archit Puri: @thehustlingglutton
Subscribe & listen to the podcast on iTunes, Google Podcasts, Castbox, AudioBoom, YouTube, Spotify or any other podcast app.
Do follow IVM Podcasts on social media.
We are @IVMPodcasts on Facebook, Twitter, & Instagram.
See omnystudio.com/listener for privacy information.
100 episodes
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Similar to Naan Curry with Sadaf and Archit
Broadcasting through the week with a rotating panel of guests, Cyrus Says is the definitive show on life in urban India, politics, sports, civic sense, traffic, kids, food, and everything that matters. Mostly.
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continue reading
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continue reading
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…
continue reading
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continue reading
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continue reading
Call them changemakers. Call them rule breakers. We call them Redefiners. And in this provocative podcast, we explore how daring leaders from across industries and around the globe are redefining their organizations—and themselves—to create extraordinary impact in today’s rapidly changing world. In each episode, Russell Reynolds Associates Leadership Advisor Hoda Tahoun and former CEO Clarke Murphy host engaging, purposeful conversations with leaders in and out of the business world who shar ...
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continue reading
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continue reading
Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri ...
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