Roti: The Wheat That Wasn’t

In this week’s podcast the 2Gs, the Gourmands and the Geeks, Sadaf and Archit explore the roots of Indian humble roti and its not-so-humble cousins. The stories of chapati, phulka, sheermal and naan are exciting but what is even more compelling is the usage of millets to make healthier and more environment-friendly rotis in the pre-green revolution era. They tell you how a simple policy influenced the way India consumed roti. You’ll board trains to Shahjahanabad's lanes (Old Delhi) to get you a whiff of aromatic rotis that came during the Mughal era and then to Punjab to hear about Sanjha Chulha, a community tandoor.Important links to geek out more:Culinary Fictions: Food in South Asian Diasporic CultureFeasts and Fasts: A History of Food in IndiaIndia’s culinary heritage has been impoverished by modernityWheat Revolution in India: Constraints and ProspectsYou can follow Sadaf Hussain & Archit Puri on their Instagram handle: @sadaf_hussain @thehustlinggluttonYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at http://www.ivmpodcasts.com/See omnystudio.com/listener for privacy information.