Chef Rahul Rana tells us the origin story behind the ‘rabbit and two fig leaves’ plating of a new addition to Avatara’s chakra menu.
You can also catch the full conversation with Chef Rahul in your podcast app right before this bonus episode, or on the web here.
The legend of the naga, with Chef Aphisith Phongsavanh
How many tipsy cakes have you eaten? With Dinner by Heston Blumenthal’s Chef Tom Allen (the scientist)
“Taste is and isn’t subjective”, with Chef Gregoire Berger (the artist)
Deep Dive into Dibba Bay, with Ramie Murray
Bonus, with Gerbou’s Chef Ionel Catau
The finest things the UAE has to offer, with Gerbou’s Chef Ionel Catau
Much ado about matcha, with Viktoryia Toma
Making Waves, with Dina Macki
Tomatoes, Gourds, and Jackfruits, oh my! With Avatara’s Chef Rahul Rana
We’ve won two Signal Awards!
Bean to Bar, with Mirzam’s Kathy Johnston
Say Cheese, with François Robin
Bonus: Broccoli Nuggets, with Chef Troy Payne
Snap, Crackle, Pop! with Chef Troy Payne
Bonus: Chef Himanshu Saini on the inspirations behind the Rising India menu
Passion plated, with Tresind’s Chef Himanshu Saini
Beyond sustainability to traceability, with Naim Maadad and Bojan Cirjanic
Cycling is a team sport, with Emilie Mikulla and Stewart Howison
Navigating nutritional hygiene, with Glucare’s Ali Hashemi
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