Daal Bhaat

The quintessential comfort food across the country – daal-chawal or daal-bhaat. Rice and legumes. Every region in India has its specific – and sometimes unique – combination of local rice and legumes that people cherish not only for nourishment but also for the perfect way in which these two complement each other in taste.

In the Second Season of The Green Kitchen, we bring you Pushpesh Pant, academician and food historian, in conversation with CSE’s Vibha Varshney, the conceptualiser, host and anchor of this novel series on food-nutritionbiodiversity-climate linkages. In the first episode, they talk about the regional favorites among rice varieties which are not necessarily long-grained and aromatic, but are still extremely flavorful, and the local legumes they are often combined with.

Enjoy the journey over the next two months as we explore favorites from different states of India and their place in our food culture.

Check out the First Season of The Green Kitchen Here

FOR MORE DETAILS, CONTACT

Sukanya Nair
sukanya.nair@cseindia.org
8816818864