In this season 2 of The Green Kitchen, we are exploring the quintessential dal-bhaat, a staple food combination across the country, with Professor Pushpesh Pant, an academician and a food historian who has written extensively on Indian cuisine.
In this season, we bring to the viewers, stories about the regional favourites in rice, which are not necessarily long grained and aromatic but are still extremely flavourful, and the legumes enjoyed with these varieties.
In the first episode, join the discussion on the basics of rice and legumes used as food in the country. We will talk about the varieties, regional variations, environmental linkages and importance to nutrition. This will also provide the backdrop of the socio-economic cultural significance of dal bhaat. Many of these rice and legume varieties have received the GI tag. The discussion will explore whether this helps or not. We discussion will touch upon the various rice and legume varieties in use in the country; the range of its cultivation; links with civilizations; references included in the local languages; impact of local environment on the taste; nutritional significance; and more. This will be a curtain raiser for the remaining episodes.
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