Co-host Devina Divecha sits down with Chef Rahul Rana, who heads the all-vegetarian Avatara. They talk about the research and storytelling involved in the restaurant’s latest chakra menu, and the impact of receiving their first Michelin star last year.
Avatara is part of Passion F&B, which also owns the award-winning Tresind and Tresind Studio, headed by Chef Himanshu Saini, who was on the show last year.
We’ll also have more on a bonus episode with Chef Rahul next week, where he shares the story behind his favourite dish on the chakra menu.
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
Bonus: A rabbit & two fig leaves, 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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